In this timely book, Trine has created naturally inspiring recipes that make fruit and veg shine so brightly that home cooks will lose the habit of making meat the hero of the dinner plate. In a nod to the Scandinavian way of eating, the book offers over 100 vegetable-focussed recipes and incredible photography – shot over a whole year – to encourage anyone wanting to cut down on meat consumption to experiment with a wide range of fruit and veg, to entertain family and friends with plant-based feasts, and to change the focus of mealtimes for a greener way to cook and eat.

The recipes take you through each season and include mains, breads, sweets, pantry staples and some special dishes for cooking outside.

For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options.

With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

“What an absolutely beautiful book… Pages of love letters to bread; everything it is, does, and how very special it is as a part of our food vocabulary. Wonderful words by Tim make this book perfect bedtime reading for any foodie but, more importantly, anyone who has ever eaten bread.”
Tom Kerridge  

“A book by Tim Hayward is eagerly anticipated. When the subject is his love of bread, its lore and great many uses, his sound, good sense noting the myriad ways in which bread enhances daily life makes this book a most inspiring read. He illuminates each page with his thoughts and love of food in the most endearing of voices.”
Jeremy Lee

“A wonderful book and impossible to read without a smile on your face.”
Rob Long  

A loaf  of bread means different things to different people. It’s at once the centrepiece of the family table, it’s the source of the demon gluten, the reassuring heft of an artisan sourdough, or the fluffy comfort of a white sandwich loaf – it’s the best thing since… well, sliced bread.

This is NOT a book about how to make bread. No kneading, no rising, no baking.
 
Loaf Story  is a food book  about  bread – not just the role it plays in people’s lives all over the world, but how it has been adapted and used in so many dishes. It is food of poverty and yet now we routinely pay big money for an artisanal loaf. Why does it have such a hold on us? From the British and American white sliced loaf to the French baguette, Scandinavian rye, and the uber-trendy Japanese katsu sando, the cultural significance of the loaf is manifold.

With recipes  for 60 dishes that can be made on bread, in bread and with bread, including a look at the myriad uses for breadcrumbs, croutons, and hollowed-out loaves, as well as the hallowed doorstep sandwich and a classic BLT, Loaf  Story is a heart-warming celebration of the staff of life.
 

“this book is very timely… and there are so many wantable dishes here… Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding.” – Diana Henry, Telegraph

“What a beauty… imaginative, appealing recipes grounded in good sense… you can taste the experience, that these are lived recipes.” – Rachel Roddy

“the one cook book you really need this autumn is this practical work from the ever-inventive Thomson” – Independent

“One of my tests of how much I am excited by a new cookbook is how many recipes I feel driven to mark with a Post-It note. With Home Cookery Year I suddenly realised I was Post-It noting nearly every page.” – Bee Wilson

Home Cookery Year is the new essential kitchen bible, year-round and every day. Claire Thomson writes foolproof, imaginative recipes to please the whole family – as a professional chef and mum of three, she understands what it’s like to whip up tasty, crowd-pleasing dishes in minimal time at the end of a busy working day.

Wearing its seasonality lightly, with the emphasis on usefulness and practicality, Home Cookery Year offers mealtime solutions for:

• midweek emergencies
• cooking  on a budget
• on a budget and storecupboard recipes
• salads and light lunches
• treat yourself (indulgent dishes for special occasions)
• celebration feasts

Every recipe you will ever need is in here, for every occasion, with twists on classics, and super ideas for jaded palates for young and old alike.

A summer’s day wouldn’t be the same without the gentle fluttering of delicate wings. They connect us with living and breathing nature and are an essential part of a dynamic ecosystem. However, in the past forty years, these insects, which were once a common sight in our gardens, are now in decline thanks to habit loss, climate change and the use of pesticides.

But do not despair – there is a lot you can do to help improve their numbers! Planting for Butterflies will show you how you can attract these beautiful insects and help them to flourish by creating a butterfly-friendly garden. No matter how small or large your space – from a window ledge in the city to a country garden – Jane Moore offers advice on the nectar-rich blooms to grow, and when and where to plant them.

This charmingly illustrated, practical guide will set your garden a flutter.

Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021)

Root, Stem, Leaf, Flower is a cookbook about plants ? it’s about making the most of the land’s bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially – they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn ? apples, pears, plums ? the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill’s ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you’ll want to come back to again and again.

Praise for Time:

“I love Gill Meller’s food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two… his recipes make me want to run headlong into the kitchen.” ? Nigella Lawson

“Gill Meller’s latest cookbook, Time, is poetic and romantic ? a string of beautiful recipes guide you through the seasons. ? Yotam Ottolenghi, Guardian

Praise for Gather:

“My book of the autumn and possibly of the year… Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking.” ? Diana Henry

“Just stunning. There’s no one I’d rather cook for me than Gill and there’s not a recipe here I wouldn’t eagerly devour.” ? Hugh Fearnley-Whittingstall

Weaving, by its nature, is a gentle and slow craft. It forces you to take time away from the daily grind and reconnect with your natural surroundings.

In this beautiful new guide to weaving, Mary Maddocks brings this ancient art to the modern day. Packed with step-by-step tutorials and stunning lifestyle photography, this book starts with the basics; learn how to set up your loom, the essential stitches, discover how to create unique pattern and shapes – then explore your creativity further as you develop your own designs. The projects include wall hangings, cushion covers, a clutch bag, table mats, jewellery and more. Using organic materials and taking inspiration from the natural world, the projects in this book will encourage you to bring the outside into your home. The possibilities are endless.

“One of the most memorable and enjoyable restaurants imaginable.” – Gastronomica

“Utterly brilliant, fun, uplifting show.” – Dara O’Briain

“Absolutely beautiful and fun and heart-stopping. See this!” – Dawn French

Giffords Circus has been touring the south of England every summer since 2000. It is a traditional village circus with a uniquely British flavour, blended with extraordinary acts from all over the world. Their restaurant Circus Sauce is headed by chef Ols Halas and seats circus goers in a beautifully decorated tent on site. They offer a new menu every week and use seasonal and local produce from the surrounding area. They serve freshly baked bread, roast chicken and truffle suet pudding, smoked ham hock in pastry, dressed crab with samphire, queen of puddings, mounds of Eton mess, and lots more, with some guests returning several times in the summer to experience a new menu within familiar surroundings.

This extraordinary book is a celebration of the food that brings the circus and its audience together, alongside the story of the circus itself and its vibrant community. Full of colour, personalities, stories and images of the circus and its slow journey through the English summer countryside, the book’s 100 recipes are nothing but delicious, joyful and hearty.