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From quick snacks and weeknight curries to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of ‘minimum effort, maximum flavour’, these dishes are vibrant, achievable and moreish.
‘Fresh’ is packed with 100 of our favourite dishes that are tasty, filling and nourishing. It shares balanced meals that celebrate the textures and flavours that make food great – we’re talking earthy roast aubergine and squash salad with cheat’s XO dressing, a juicy grilled chicken burger with mojo verde and avo salsa, the most comforting cabbage spaghetti aglio e olio and a range of healthy-ish puddings such as carrot sheet cake with tahini cream cheese frosting. As always, we promise minimal and affordable ingredients and every recipe serves 4, so you can share with friends, save leftovers for the next day or scale recipes up or down to feed a few or to feed a crowd.
A joyous immersion in all things butter, this book revels in its alchemical power to transform almost any dish, from good to transcendent. Award-winning food writer Olivia Potts takes us on a grand tour of butter and its many varied applications, from old school chicken Kiev to millefeuille, from oysters Rockefeller to Iranian tahdig.
A collection of 60 family-friendly Italian recipes from the people who have spent a lifetime cooking for the ones they love: Italian grandmothers
Impress and excite family and friends with 50 bold ideas for beautifully presented sharers from MasterChef UK’s Theo Michaels, including cheese, charcuterie and beyond.
Whole grains, fruits, vegetables, chickpeas, garlic, parsley, olive oil, lemons, fresh seafood, poultry, and lamb – with its abundance of healthful ingredients, Lebanese cuisine will leave you fully satisfied. If it suits you, find vegan or vegetarian adaptations for every recipe. Plus, with helpful step-by-step photography for every recipe, you will know exactly how to mkae all of these dishes right.
Moro is the trailblazing and highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. Sam and Sam Clark introduced us to the cuisine of North Africa and Southern Spain, the land of the Moors, of fresh ingredients and fragrant spices. In this book, they offer exceptional new recipes but pared back and more achievable than ever before.
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