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

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However, this book from 1957 is the ultimate guide to creating child friendly meals with nothing but real wholesome ingredients. If you don’t want a bland recipe book with nothing to hold your attention then Ma Gastronomie might have been written for you. The Pepperpot Diaries is Andi Oliver's long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavours from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavours of Caribbean cooking to your table. The heart of Vietnamese cooking is … adapting to what is available,” writes Uyen Luu, who moved from Vietnam to London aged five and who has spent years recreating the food of her childhood with western ingredients. Hence the courgette flowers, Jerusalem artichokes and figs that crop up in her brilliant second cookbook, which highlights the simplicity behind Vietnam’s complex flavours. KF

We’re not sure it’s the number one best ever but it’s entertaining and the recipes are both simple and elegant. Judith Jones is most famous for her editorial prowess but we’d argue that she also put together one of the finest cookbooks of all time. Set the oven at 180C fan/gas mark 6. Scrub the potatoes and cut them in half lengthways, then into long wedges. Toss them in the groundnut oil, then place in a roasting tin in a single layer, with as much space as possible between them. Roast for about 45 minutes, turning them over halfway through. They should be crisp and deep gold. Cook the lentils in deep boiling water for 20 minutes, until they are just tender, then drain. Try not to let them fall apart. Stir them into the tomato mixture. The rest, as they say, was history and the national palate has remained broad and interesting to this very day.

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Break open the cardamom pods, extract the seeds within and grind them to a coarse powder. I use a pestle and mortar for the sheer olfactory pleasure, but an electric spice grinder will work too. Mix them with the cumin seeds and ground coriander and turmeric, and stir into the onions. 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. We want you to say two words to all the misinformation around dieting, and they aren't 'I can't' or 'it's wrong', but instead, with a big smile on your face and with complete confidence, 'it's fine'. Warm the apricot jam in a small saucepan. Remove the tarts from the oven and brush the jam over them, covering both fruit and pastry. Return to the oven for 3-4 minutes till the edges have browned and the glaze is just starting to caramelise. Let the tarts settle for 10 minutes before eating.

Fast food doesn't have to be unhealthy. 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 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 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.

In 2020, most of us finally turned to that “one shelf in the pantry”, the one full of overlooked ingredients, and tried to make a meal. The shelves of Yotam Ottolenghi and his test kitchen team, led by Noor Murad, may have been better equipped than most, but in this guide to making the most of what you have, it’s inspiration that shines, rather than reliance on fancy ingredients. HO 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 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.

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Place the apricots on the pastry, four or five halves to each tart, steering clear of the rim. Slide the baking sheet on top of the hot baking sheet in the oven and bake for 10-12 minutes, till the pastry is puffed and golden. What if we told you that you can eat anything you like and lose weight?Well, you probably not believe us, would you? And if you did believe us, you would ask HOW? 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. 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.

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! Break the eggs into a small bowl, add the extra yolk and beat lightly with a fork to combine the yolks and whites. Introduce the eggs to the cream cheese, beating at slow speed, then pour in the double and soured creams. Push the mixture down the sides of the bowl with a rubber spatula and briefly continue mixing. At this point it may look too liquid but worry not. I can be a bit of a dunce sometimes and whenever there’s something I struggle with in the kitchen and usually turn to La Technique. It was a tough decision choosing the 40 best cookbooks of all time and there was some heated debate over some of the entries. If your favorite cookbook doesn’t appear on this list – we apologize in advance. It would be completely remiss of us to fail to include the man known as “The Father of American Cuisine”.Whether you're a newbie or an air fryer fanatic, enjoy these 75 delicious, inexpensive, healthy dishes guaranteed to save you time, energy, and money! Peel the onion and cut into small dice. Remove the tentacles from one of the squid. Cut the body sac into small dice and set aside. Cut the second squid into wide strips, removing and reserving the tentacles as you go. Thyme is the herb I use most often here. I stuff wisps of it deep into the chest cavity and squeeze a couple of sprigs into the pinch-point between leg and breast. Some cooks suggest pushing a herb or spice butter under the skin so the flesh is moistened continuously, and it is something well worth doing, but I am clumsy enough to tear the skin occasionally, which then shrinks and the naked flesh dries out as it cooks. Dishes include: Tender smoky aubergine, Epic prawns & beans, Rogue ratatouille risotto, Sizzling squid, Island salad, Herby steak & crispy potatoes, Easy fig tart & Jools' chocolate dreams. Wash the spinach leaves and put them, still wet, into a pan over a moderate heat. Cover tightly with a lid and let them cook for a minute or two until wilted. Remove the leaves, drain them and squeeze out most of the moisture.