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£18.99
British food is usually seen as a dire affair – if people think of it at all, they picture fish and chips, tea and cakes, stiff sandwiches and limp vegetables. But the truth is that British food today is one of the world’s most innovative and diverse cuisines, and Ben Benton is setting out to catalogue the best dishes from across the country – from the Black Isle to the Balti Triangle, Liverpool to Land’s End. Whether sampling seafood on the coast of Northern Ireland or jollof rice in an Essex carpark, join Ben on a journey across Britain like no other.
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£16.99
Fascinatingly versatile and deliciously satisfying – mushrooms are an other-worldly ingredient taking centre stage in kitchens worldwide. Embracing the hottest ingredient around, this title is packed with elevated meal ideas that showcase the versatility of this hero ingredient, so you can take flavoursome fungi ideas to the next level .From tempura and tacos to burgers and broth, unlock the umami-packed goodness of mushrooms in this collection of innovative and appetising vegetarian and meat-based recipes. Whether you’re a forever veggie or discovering them for the first time, now it couldn’t be easier to incorporate a little mushroom magic into delicious, flavoursome feasts.
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£29.99
Food & Wine and New York Times Cooking contributor Colu Henry collects her signature relaxed-but-impressive recipes that are perfect for cozy nights in.Better at Home is the essential cookbook that makes every meal feel special, perfect for food lovers yet approachable for any home cook.Colu Henry’s life, split between Hudson, New York, and Nova Scotia, always revolves around gathering friends at the table. Her cooking is about joyful, stress-free meals that never sacrifice sophistication. After years in the hospitality industry, she’s learned one thing: Most meals are simply better at home.Inside, you’ll find playful twists on cocktails like Fizzy Negroni Pompelmos and Amaro Spritzes; snackable bites such as Italian Shrimp Toast, Fried Sausage-Stuffed Olives, and Roasted Eggplant Dip with Toasted Seeds; and deeply satisfying vegetarian sides like Butter Rice with Roasted Tomatoes and Herbs, Braised Snap Peas with a Bit of Cream, and Go
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£30.00
A fresh take on the art of having people over, this modern guide to hosting offers 85 recipes across fifteen distinctive menus from the author of Colombiana.
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£28.99
“This deeply researched cultural and culinary history tells the story of a group of French chefs who, in the late 1960s and 70s revolutionized food culture, first at home and then, quickly, abroad, especially in the United States. The very idea of chef as creator can be traced back to these legends of la nouvelle cuisine: Paul Bocuse, Michel Guerard, and the Troisgros. brothers”– Provided by publisher.
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£20.00
Fibre is more powerful than many life-saving drugs: its importance in our diet and impact on our overall health and wellbeing cannot be understated. Yet, 96% of us aren’t consuming enough. Author and nutritionist Rhiannon Lambert is here to unpack the benefits of fibre, and outline the growing recognition of the importance of good gut health on alleviating a wide range of common complaints and health conditions. The solution is simple: 30g of fibre a day + eating 30 different plants a week will drastically improve short-term discomfort and fatigue, and lead to a much lower risk of developing more serious health conditions in the future. Alongside this clear formula Rhiannon offers 60 minimally processed recipes.
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£25.00
A collection of 90 enticing recipes offering new inspiration for everyday ingredients, from award-winning food writer Kate Young.
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£25.99
This is a book about eggs. They play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette-perfectly smooth and firm on the outside, creamy and tender within. Here, you’ll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to souffles, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.
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£14.99
Winner of the 2026 International Booker Prize
Disguised as a translation of a rediscovered text by a Japanese writer, Taiwan Travelogue is a bittersweet story of love between two women, nested in an artful exploration of language, history and power. Set in May 1938, the young novelist Aoyama Chizuko sails from Japan to Taiwan where her interpreter helps her experience real island life and taste as much of its authentic cuisine as her famously monstrous appetite can bear.
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£27.00
Authentic Mediterranean and Portuguese bar food and bites to recreate at home
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£25.00
The best of Balkan cuisine, captured in 100 recipes that blend Mediterranean flavors and hearty Eastern European fare. Ibrik: The Balkan Table is a collection of 100 recipes that celebrate the rich culinary tradition of the Balkans. From Ecaterina Paraschiv-Poirson, owner of Ibrik Kitchen in Paris, France, this cookbook draws from her Romanian and Greek heritage, offering a selection of delicious recipes that pay homage to her homeland. In Ibrik: The Balkan Table, Ecaterina revisits traditional dishes such as eggplant caviar, stuffed peppers, shwarma and kofta alongside Balkan staples like soups, stews, and fermented vegetables. With nearly 100 recipes to prepare throughout the seasons, from mezzes to main dishes, along with drinks, breads and desserts, Ibrik: The Balkan Table will transport you to the heart of the Balkans. Including countries like Greece, Turkey, Romania, Croatia, and Hungary, the wide-range of influences are eviden
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£28.00
Flavourful, fresh food that looks and tastes great has never been so simple. Here are recipes that encourage you to cut corners, that come together in minutes, or that require you to do nothing more than throw it together and let the oven do the work. Organised in chapters that cover familiar, straight-forward techniques, discover a smart way to cook without ever overloading any part of your kitchen. Choose something from ‘Baked’ and something from ‘Tossed’ and voila – dinner is sorted, with no complicated oven logistics or need for four pans on the hob. Uncomplicated yet outstanding recipes include Brothy Beans with Cavolo Nero, One-Tray Baked Chicken with Herby Rice and Pistachio Tiramisu.
Dinner at Mine? 
