Once the water is boiling, let them cook for 10 minutes or until they will easily take the point of a knife.

From crispy barbecue tofu to chipotle mushroom and black bean burgers, this book is about to be your new best friend. Rub the olive oil into the breast and legs, then massage the breasts, legs and wings with the butter or goose fat.Chapters include Starters and Snacks, Speedy Lunches, Fakeaways, Weekday Dinners and Sweet Treats; making this food for every day and every occasion. Covering all manner of dishes from different countries, it's complete with beautiful illustrations to boot.

This Ethiopian born chef turns to an entire continent and brings you a host of recipes from every country and if thatwasn’tenough – he adds a few creations that are uniquely his own!

It has a hilarious yesteryear vibe to it but for our money, there is no better cake maker in the world than Anne Byrne. Highlights to keep an eye out for are the Chiles Rellenos (stuffed and fried poblano peppers) and the Pastel de Tres Leches, a glorious Mexican cake.

There’snothing more American than barbecue and no-one should approach barbecue without a copy of this book in hand. Woolever collaborated on his books, was his lieutenant during the later years of his life and since his death in 2018 has compiled the stories of 90 of his friends, colleagues and family.

Sauerkraut becomes a topping for celeriac and apple soup; tomato chilli jam a marinade for chicken wings; marmalade adds a sweet-bitter edge to steak and mushroom pie. The Slimming Foodie in Minutes has a choice of over 100 low-calorie recipes, all of which can be prepped or cooked in 30 minutes or less. The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Stanley Tucci’s latest book may be more memoir than it is cookbook, but it’s an absolute must-read for any foodies out there. Originally published in 1972 but revised several times, this book hailed by James Beard as “a landmark in the field of cookery” makes Middle Eastern Food accessible and easy for everyone.

Even today her recipes are highly regarded, thanks in no small part to Marion Cunningham who has completely revised and rejuvenated the original work. Whether you're a seasoned vegan looking for some new inspiration or have only just started eliminating meat and animal products, you'll have all of the recipes and information you need at your fingertips. As the wine starts to bubble, scrape away at the bottom of the pan with a wooden spatula – stirring the sticky goo from the sausages into the wine. Grind in a little black pepper, lower the heat and continue cooking till the onions are pale brown and very soft.Join Lauren and Rachel Finch, the bestselling duo behind Finch Bakery, as they share their best-kept secrets to creating more than 70 everyday treats and show-stopping bakes at home. Cut the tomatoes into small dice and stir into the vegetables, leaving them to simmer for a further 10 minutes until the tomatoes have released their juice. And thankfully, as you'll definitely have heard by now, Dishoom has a book that will give you the power to do just that. The Food Programme’s Saladino investigates endangered foods, whether that’s hong zui numoi, red rice grown in Sichuan, or murnong, a root foraged by Indigenous Australians. Now Nadiya wants to share with you how to use the 8 readily available spices she uses at home daily to cook her most-loved meals.