A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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We’d assert that this is the only “twofer” on this list. It’s both an incredible recipe book but also an instructional guide on how to grow and prepare your own food from scratch. She knows how to take a few simple ingredients and create something so special that people will be talking about it weeks after the last crumb has been devoured. We have skirted around the idea of solid Tex-Mex and gone with a very authentic and solid introduction to the cuisine of our good neighbours to the south. The word “crave” can carry the whiff of junk food devoured in times of stress or sadness. Ed Smith reframes it as the food our body – for any number of reasons – needs and wants. His introduction outlines six main “flavour profiles” we crave, including fresh and fragrant, chilli and heat, cheesy and creamy – and why. These flavour profiles become colour-coded chapters, their recipes precision engineered to hit their mark. Think three citrus salad; sriracha and lemon linguine with chilli pangrattato; cheesy polenta. CF As a lower energy alternative to a conventional oven, air fryers are a cost-efficient way to make all your favourite dishes and save on your household bill. And, as a low-oil cooking method, they're ideal if you're keeping an eye on your calories, too.

Rukmini Iyer’s mantra is “minimum effort, maximum return”. The fifth book in her Roasting Tin series, is true to form; the recipes – such as the chocolate salted caramel muffins – are delicious yet unfussy with minimal washing up. Helpfully, at the start of each chapter Iyer sets out a simple template that can be adjusted for the gluten-free, diabetic and vegan. Delicious, and accessible. MT-H From beautiful breakfasts, midday lunches and staple recipes you won't live without again, to tips for the perfect saucepan of rice, your favourite middle of the table curries, vegetables, side dishes and sweets, you'll be confident in cooking extraordinary family food, filled to the brim with easy-to-achieve flavour. While the lentils cook, peel the potatoes and sweet potatoes, then steam or boil until tender. This is best done separately as they cook at different times. Drain and mash them together with a vegetable masher or food mixer. Add the butter, chopped parsley, and salt and pepper, and set aside. In this wonderful book she brings to life the most important meal of the day – breakfast and makes it thoroughly delicious and exciting. Even today her recipes are highly regarded, thanks in no small part to Marion Cunningham who has completely revised and rejuvenated the original work.But it’s impossible not to include the cookbook behind what was one of the world’s greatest ever restaurant ventures. Inspired by the dishes that Si and Dave loved to eat growing up and that they cook with their families now, this is comfort food at its best. Recipes that are guaranteed to deliver on flavour, even when you're short on time, all made with readily available and affordable ingredients. Real, everyday food to enjoy and share. If you don’t want a bland recipe book with nothing to hold your attention then Ma Gastronomie might have been written for you.

Leaving the bird in the switched-off oven for 10-15 minutes with the door ajar is all the attention it needs, but if the roasties need a few minutes longer then I usually bring the meat out and let it snooze on a warm dish, hidden under a crinkly tent of foil. If you want to cook amazing Thai food, and you should, this is the ultimate guide to everything in Thai cookery. However, we are absolutely certain that a chef with these cookbooks to call on would be able to make amazing meals for their family every single day of their lives. Stir in the cornflour and salt, making sure it is thoroughly combined, then pour the mixture into the lined cake tin. Slide carefully into the oven, place on top of the hot stone or baking sheet and bake for 45 minutes, until the cake has risen a little and its surface is dark brown. The centre may quiver when shaken. A thoroughly good thing. Now turn off the heat and leave the cake to settle for a further 10 minutes. Remove the cake from the oven and leave to cool, then place, still in its tin, in the fridge.When it comes to spice Nadiya's family cooking is never complicated and always delicious. 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. The same spices that her Mum uses and her Nani used before her! Tamar Adler is an expert in turning leftovers into lunches that you’d be proud to serve to the queen!