Kyle Books Catalogue Jan-June 2015 by Kyle Books

KYLE B O OK S Ja n ua ry – J u n e 2 015

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ÂŠ 2015 Kyle Books Design by Nicola Collings Front cover photograph by Tara Fisher

KYLE BOOKS JANUARY – JUNE 2015

F O OD & DR I N K

H E A LT H Y E ating

H ealth & Beauty

GA R DE N I NG

L I F E ST Y L E , GI F T & R E F E R E NC E

26 20

Backlist

DU NCA N P E T E R SE N

40 28

80 Stocklist 86

small bites FOOD & DR I N K

Format 255 x 205mm Extent 192pp ISBN 978-0-85783-287-0 Price £16.99 paperback/flaps Colour photography Peter Cassidy Publication date January Rights World

Paul Gayler Tapas, mezze and other tasty morsels Small is beautiful and in this book, previously published as The World in Bitesize, Paul Gayler celebrates the idea of small-bite dishes that are packed with big flavours. Paul takes you on a tasting journey through North Africa and the Middle East, the Americas, the spice route, the Far East and Europe. With mouth-watering delights such as Greek-style Quesadillas, Peruvian Potato Cakes, Bengali Blackened Salmon and Lebanese Chicken Wings as well as closer-to-home dishes, such as Stilton Fritters and Mini Chicken Tikka Burgers, this is the ultimate collection of bite-size wonders.

‘Gayler is brilliantly original.’ Daily Telegraph

F OOD & DR I N K

the spice route

300g raw king prawns shelled and deveined ½ teaspoon grated root ginger ⁄ teaspoon each: chilli powder,

1 8

turmeric and chaat masala ½ teaspoon mild curry powder 1 egg white 1 tablespoon chickpea flour (gram flour) sea salt and freshly ground black pepper 4 slices thick white sliced bread crusts removed vegetable oil, for frying

the spice route

currie d

nor th africa and the middle east

prawn toasts with tomato s amb al

4 tablespoons virgin olive oil 4 large boneless quails (available from

A play on the traditional prawn toasts seen endlessly on Chinese menus, these

for the sambal 2 ripe plum tomatoes chopped

25g unsalted butter (plus extra for brushing the pastry) 1 onion finely chopped

the flavours to infuse.

1 teaspoon ground cardamom good pinch of saffron filaments

2 Place the prawns, ginger, spices and egg white in the food processor and blitz to

1 teaspoon ground cinnamon

a paste. Transfer to a bowl, fold in the chickpea flour and season to taste.

50g ground walnuts

3 Spread the prawn mixture onto the slices of bread, ensuring an even coating.

1 tablespoon chopped coriander

4 Heat the oil to 160°C/32 °F in a frying pan. Fry the bread with the prawn

½ red onion chopped

crushed

1 tablespoon chopped flat-leaf parsley

cinnamon and walnuts, and cook over a low heat. Return the quails to the pan, mix with the spices and herbs, then cover the pan with a lid and cook gently for

1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon runny honey

alo o

1 cooked beetroot peeled and cut into

corn tikki

1cm dice 1 orange peeled, flesh cut into 1cm dice

1 large baking potato (approx 350g)

One of India’s culinary glories is its comforting street food, sold on every street

1 small red onion peeled, cut into 1cm

100g canned sweetcorn well drained

corner. These potato patties are one such street delicacy. Tamarind chutney

dice

1 tablespoon chickpea flour (gram flour) 3 tablespoons vegetable oil 2 green chilli deseeded and finely chopped 2 spring onions finely chopped ½ teaspoon ground cumin ½ teaspoon ground coriander sea salt and freshly ground black pepper 2 tablespoons freshly chopped coriander

and filo pastry. In typical PG style, however, I have created my own savoury version, using young quails. I hope you agree that it tastes good.

quickly until golden, then remove. 2 Add the butter to the frying pan, along with the onions, cardamom, saffron,

8 sheets filo pastry for the salsa

juice of 2 limes 1 teaspoon cumin seeds toasted and

You’re right, baklava is a classic Middle Eastern sweet made from honey, nuts

1 Heat half of the olive oil in a non stick-frying pan. When hot, add the quails, fry

–6 minutes. Remove from the heat and transfer to a bowl to cool.

bread over to brown the other side. Drain on kitchen paper. Cut the toasts into quarters and serve with the sambal.

2 tablespoons chopped coriander

and orange s als a

good stores) skinned

have a more spicy Indian feel. 1 For the sambal, mix all the ingredients in a bowl, then set aside for 1 hour for

mixture face down for just 20 seconds, until golden and crisp, then flip the

quail baklava w ith b e etro ot, olive

6 green pitted olives cut into 1cm dice

makes a good accompaniment.

2 tablespoons freshly chopped coriander

3 To make the baklava, brush the filo sheets liberally with melted butter, placing

one on top of another. When you have used up all the sheets, cut the layered pastry in half vertically and horizontally to form four squares. 4 Place one quail and some of the filling in the centre of each square, then bring

the four edges up to seal the quail in the centre. Turn the baklava over and place it on a plate. Prepare the other three in the same way, then leave them to rest for 30 minutes in the fridge. Meanwhile, make the salsa. Simply mix all the ingredients together in a bowl,

then leave to marinate for 30 minutes. 6 When ready to serve, heat the remaining oil in a non-stick frying pan, add the

1 Preheat the oven to 180°C/3 0°F/gas mark 4.

baklavas, and cook over a medium heat for 3–4 minutes on each side, until

2 Place the potato on a baking tray in the oven and bake for 1 hour and 1

golden and crispy.

minutes. When cooked, remove and allow to cool. 3 Peel the potato, then place in a bowl and crush lightly. Add the sweetcorn and

chickpea flour. 4 Heat 1 tablespoon of the oil in a small frying pan, add the chilli, spring onion

and spices, and cook for 30 seconds. Add this to the potato and mix well. Add the chopped coriander and season with salt and pepper. Divide the potato mixture into equal-size balls, then shape into small patties.

Heat the remaining oil in a frying pan, add the patties, and fry until golden and crisp.

132

121

133

Paul Gayler has worked in some the americas

c ajun

25ml buttermilk (or milk) 1 large egg white lightly beaten until foamy

You should be able to buy cooked crayfish tails in brine from your fishmonger,

¼ teaspoon garlic salt

but small Norwegian prawns would also fit the bill nicely. The crispy crayfish

⁄ teaspoon paprika

1 8

mayonnaise with a little Cajun spice, or tomato ketchup with a few drops of

125g plain flour

Tabasco.

½ teaspoon cayenne pepper sea salt and freshly ground black pepper 300g cooked crayfish tails or small prawns drained vegetable oil, for deep-frying

years was Executive Chef at The

cry out to be dunked in a spicy dip: try something jazzing up a good-quality

dash of Tabasco sauce

of London’s most prestigious restaurants, and for more than 20

popcorn

Lanesborough. His titles for Kyle

1 Combine the milk, egg, garlic salt, paprika and Tabasco in a bowl. Place the

flour in another bowl and season with the cayenne, salt and pepper. 2 Dip the crayfish tails in the milk mixture, then dredge them in the seasoned

flour. 3

Heat the vegetable oil to 180°C/3 0°F, immerse the crayfish into the hot oil and fry until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

50g fine cornmeal 50g plain flour 1 teaspoon caster sugar 1 teaspoon baking powder sea salt and freshly ground black pepper 1 egg beaten 120ml milk 8 large hot dog sausages (e.g. Frankfurters, or merguez if you prefer) vegetable oil, for deep-frying mustard to serve

Books include Paul Gayler’s Sauce Book and the Paul Gayler’s Little

corn dogs A corn dog is basically a hot dog coated in a cornmeal batter and deep-fried (though it can also be baked). Most corn dogs are served on wooden skewers

Book Of series. He has appeared

nowadays, but the original one – apparently invented in Minnesota in 1 41 – presumably was not! 1 In a bowl, combine the cornmeal, flour, sugar and baking powder, and season

with salt and pepper. Beat in the egg and milk to form a batter, then leave to

on television and radio, including

stand for 30 minutes. 2 Spear each hot dog sausage lengthways with a soaked bamboo skewer, leaving

enough protruding for a handle. 3 Heat the vegetable oil in a frying pan to 1 0°C/300°F. Dip each hot dog into the

batter and then immerse into the hot oil. Fry until golden and crispy then remove with a slotted spoon. Drain on kitchen paper. 4 Serve with your favourite mustard.

BBC1’s Saturday Kitchen and Radio 4’s VegTalk, and was a consultant

and judge on ITV’s Chef of the Year.

F OOD & DR I N K

Bread Nick Malgieri

Format 255 x 225mm Extent 240pp ISBN 978-0-85783-288-7

Over 60 breads, rolls and cakes plus delicious recipes using them

Price £16.99 paperback Colour photography Romulo Yanes Publication date January Rights World

F OOD & DR I N K

Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. All you need is an expert book with fail-safe tips to get you through your first experiments with yeast and ‘turning’ the dough, and Nick Malgieri’s Bread provides you with just that. Working from the essential first building blocks of ingredients, equipment and techniques, and taking you right through to the accomplished heights of slow-rise, two-step, sourdough and pumpernickel (the varieties are endless), steadily equipping you with skills along the way, this is a masterclass from a master baker. With additional recipes that showcase your bread, such as Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread bible to turn to again and again.

Bestselling author – more than 500,000 copies sold.

ossibly the most interesting sandwiches in the world, Mexican tortas complexity and a certain delicacy. A torta is usually constructed on

recipe is from my very dear friend Roberto Santibañez, chef/owner of Fonda in the East Village in Manhattan and in Park Slope in Brooklyn, New York. Friendship aside, my critical side knows that he cooks the best Mexican food

KNEADING BY HAND >far>: to continue mixing a soft dough by hand, scrape the dough from the bowl to a lightly floured work surface. Lightly flour the top of the dough and, grasping it with one hand, lift the dough and fling it against the work surface, folding over the end in your hand to the far end of the dough. Use a bench scraper in the other hand to scrape the dough off the work surface, lifting it again from the end closest to you and repeating the flingfold-scrape movements. Repeat until the dough is smooth and elastic. To save time and effort, you can knead for a few minutes, drop the dough back into the bowl, cover it and let it rest for 10 or 15 minutes. Continue and the dough will quickly become smoother and more elastic.

2. Spread the bottom halves of each roll with 2 tablespoons refried beans. Spread a quarter of the carnitas on each. Top with the slices of onion, the pickled jalapeños, and the avocado. 3. Spread the top halves of each roll with mayonnaise or crema and press lightly on the torta to adhere. Tortas are not usually cut in half before being served but this gringo recommends you do so to make eating a little easier. Serve immediately.

To knead a firm dough by hand, place the dough on a lightly floured surface and gently press it into a fat disc. Fold it in half towards you and use the heels of both hands placed over the overlapped area to push it away from you. Turn the piece of dough 90 degrees and repeat the fold, press, and turn, continuing until the dough is smooth and elastic. You can also knead a little and let the dough rest before continuing as for the soft dough, above. Some doughs that only need to be stirred together without further mixing are also identified as per the instructions in the recipe.

NOTE: The pickled jalapeños can be replaced with 1 tablespoon chipotle chillies in adobo sauce. Pulse the whole tin of chillies and sauce in a food processor, pack into a plastic container, press clingfilm against the surface, and refrigerate.

After the dough is fully mixed by hand or by machine, it should be elastic enough to pull away from the side of the bowl, leaving it clean. The ideal temperature of the dough at this point is 24˚C–26˚C.

REFRIED BLACK BEANS Combine 1 tablespoon olive or mild vegetable oil, such as safflower or rapeseed, 1 tablespoon finely grated white onion (it’s okay if it’s mainly liquid), and ½ small clove garlic, finely grated, in a medium saucepan. Set over a low heat and cook until the aroma of the garlic is evident and the onion and garlic are starting to colour a little. Off heat, stir in 420g tinned black beans and their liquid. Stir in ¼ teaspoon ground toasted chipotle chilli or other ground hot pepper

To mix by machine, follow the instructions in the individual bread recipes in the chapters that follow. 4. RESTING DURING MIXING: whether mixed by hand or by machine, most of the bread recipes in this book alternate short rest periods with short periods of mixing. This gives the flour time to absorb the liquid fully at several stages during mixing. It makes for a smoother dough with less use of energy, whether electrical or manual and also promotes steady and even gluten development, which imparts a gentle elasticity to the dough, rather than a rubbery quality that would make the dough difficult to shape. If you’ve never tried this technique before, you’ll be amazed at how a dough becomes smoother and more elastic after a short rest. THE ESSENTIALS OF BREADMAKING

30g unsalted butter, softened to spreading consistency 8 tablespoons refried black beans, see below Half the carnitas, see below, warm but not red hot 4 paper-thin slices white or red onion, peeled but left intact 4 slices pickled jalapeños, or more or less to taste, see Note below

outside Mexico, bar none.

1. Split the rolls and butter. Lightly toast the buttered sides on a griddle, in a large sauté pan over a medium heat or under the grill.

Makes 4 tortas 4 Teleras, page 82, or other rolls of your choice

combine boldly seasoned elements in a way that achieves both

a telera roll, but there are dozens of regional variations on the bread. This

and ¼ teaspoon crumbled dried oregano leaves, preferably Mexican. Increase the heat slightly to bring to the boil, then decrease again and start using a potato masher to turn the beans to a purée. Regulate the heat so that the beans simmer gently and cook, stirring frequently, until they thicken slightly. Stir in salt to taste – they shouldn’t be too salty. Cool the beans and scrape them into a plastic container for storage. Bring to room temperature before using.

1 ripe Hass avocado, quartered, peeled, and each quarter cut across into 1cm slices 2 tablespoons mayonnaise, Mexican crema, or crème fraiche

QUICK CHANGES TORTA DE ALBÓNDIGAS: For a

tortas de carnitas

mixing bread doughs

3. PRIMARY MIXING >>: this refers to the initial mixing of the liquid and dry ingredients in a bread dough. Most formulas here instruct you to use a rubber spatula to stir the ingredients together, whether you intend to continue mixing by hand or by machine. If you intend to knead by hand, cover the bowl and let the dough rest for 10 minutes, then begin kneading.

single sandwich, after spreading the bottom half of the telera with the

CARNITAS Combine 900g boneless pork shoulder with some fat on the meat, cut into 4cm pieces, with 720ml water, 140g thinly sliced white onion, 4 tablespoons vegetable oil, 2 tablespoons orange juice, 8 peeled cloves garlic, 3 medium bay leaves and 1 teaspoon each dried oregano, crumbled, and fine sea salt in a 3- to 4-litre enamelled iron Dutch oven. Bring to the boil over a medium heat, skimming as necessary, then reduce the heat to an active simmer. Cook until the water evaporates, the pork is very tender and it starts to fry in its rendered fat, about 1 ½ hours. Transfer to a gratin dish or other baking dish and bake the pork and fat at 230˚C/gas mark 8 until it colours deeply, about 20 minutes. Cool to just warm. For advance preparation, cool, cover, and refrigerate. Reheat and cool to lukewarm before using.

beans, top with 2 of the albondigas and some of their sauce on page 34 – they should be warm but not hot. Sprinkle with coriander, onion and cheese as in the albóndigas recipe. Top with avocado if you wish, then spread the top half of the roll with mayonnaise or crema. TORTA DE PECHUGA: For a single sandwich, cook a chicken breast as in Rosemary Chicken Sandwiches, page 71. Slice if you wish, but in Mexico it would be used whole. Assemble the sandwich as at left, but sprinkle with 1 tablespoon of crumbled queso fresco. TORTA DE MILANESA: Bread and fry in vegetable oil some thin 85g pork or chicken cutlets as in Wiener Schnitzel, page 42. Assemble like the Torta de Pechuga, above.

ROLLS & INDIVIDUAL BREADS

babka’s babka

Nick Malgieri’s books have Makes one 25cm tube cake, about 16 servings POPPY SEED FILLING 300g ground poppy seeds 225g whole milk 170g honey 110g sugar ¼ teaspoon fine sea salt Grated zest of 1 large lemon 100g raisins DOUGH 150g whole milk, scalded and cooled to lukewarm, about 38˚C 1 tablespoon fine granulated active dried yeast or instant yeast 80g sugar 60g unsalted butter, melted 400g strong white bread flour 2 medium eggs ½ teaspoon fine sea salt Icing sugar for serving One 1 or 2-piece 2.9–3.8 litre tube or bundt tin, buttered

QUICK CHANGES WALNUT BABKA: Substitute finely chopped but not ground walnuts for the poppy seeds in the filling. Add 1 teaspoon ground cinnamon along with the sugar and salt. A tablespoon of dark rum will add a gentle sweet aroma to the walnut filling. Pecans or hazelnuts would work well, too.

abka is a wonderful bakery-café in Melbourne, Australia, run by

sold more than 500,000 copies

Sasha Lewis and her son Nico, who is the head baker. When I decided to include a babka recipe in this book, I asked Sasha if she had one.

I had never tasted the babka at Babka, but I loved it as soon as I tried the recipe. You can purchase ground poppy seeds online. One small word of warning: if you’re not sure whether you like poppy seeds, try the walnut filling. An entire filling made from poppy seeds is more intensely flavoured than a few seeds sprinkled on a roll. Babka is great with coffee or tea any time of the day, but it isn’t necessarily a dessert.

1. For the filling, combine the ground poppy seeds, milk, honey, sugar and salt in a medium saucepan and set over a low heat. Cook, stirring often, until the filling comes to a simmer and has a moderately thick jam-like consistency, about 5 minutes. Off heat, stir in the lemon zest and raisins. Transfer to a shallow bowl and let cool to room temperature. 2. For the dough, whisk the cooled milk and yeast together in the bowl of an electric mixer. Whisk in the sugar and melted butter. Use a rubber spatula to stir in half the flour. Attach the dough hook and beat on the lowest speed until the flour is incorporated, then add the eggs, one at a time, beating until incorporated after each addition. Add the remaining flour and beat until the dough is fairly smooth, then let rest for 15 minutes. 3. Sprinkle in the salt and beat on medium speed until the dough is smooth and elastic, 2–3 minutes. Scrape into an oiled bowl and turn it so that the top is oiled. Cover with clingfilm and let ferment until doubled in volume. 4. To form the babka, invert the dough to a floured surface and pull it to a rough rectangle. Gently roll the dough in both directions, moving it often to make sure it doesn’t stick, until the rectangle measures about 30 x 60cm. Leaving a 1cm margin all

worldwide and How to Bake! won a James Beard Foundation

around the dough, drop tablespoons of the filling all over the dough, then use a small spatula to spread the filling fairly evenly. Fold over 2.5cm or so of the top 60cm edge and roll the dough, swiss roll-style towards you, pinching the end to the rest of the roll. Slide both hands in from opposite edges of the roll; quickly lift and arrange it in the tin seam side up. Tightly press the two ends to each other to form a ring so that they securely join while the babka is proofing.

cookbook award. He is currently

5. Cover the tin with oiled or sprayed clingfilm and let the babka proof until almost doubled in size, about 45 minutes.

at the Institute of Culinary

6. About halfway through the proofing, set a rack in the lower third of the oven and preheat to 200˚C/gas mark 6. Once the babka is fully proofed, place it in the oven and reduce the temperature to 190˚FC/gas mark 5. Bake until well risen and deep golden, with an internal temperature of about 93˚C. 7. Place the tin on a rack, cover with aluminium foil and a damp tea towel, and let the babka cool to room temperature. Covering it as it cools minimises the dough shrinking away from the filling. 8. Once cooled, invert a serving plate over the tin and then invert the whole thing. Lift off the tin. Lightly dust the babka with icing sugar before serving in thick slices.

director of the baking programme Education. His recipes have been published in The New York Times, Food & Wine and Gourmet and he is a frequent contributor to The

COFFEECAKES & BUNS

202

Washington Post.

F OOD & DR I N K

Dim Sum Helen and Lisa Tse Foreword by Ken Hom

Format 234 x 189mm

Small bites made easy

Extent 160pp ISBN 978-0-85783-268-9 Price £16.99 PLC Colour photography Gareth Morgan Publication date February Rights World

F OOD & DR I N K

Helen and Lisa Tse have been cooking the original recipes that have been handed down through the generations of their family all their lives. In Dim Sum they offer everyone a chance to experience their popular Sweet Mandarin Cookery School masterclass in their very own kitchen. Helen and Lisa share their skills to demonstrate the perfect creation of an authentic Chinese experience at home with ease. The delicious recipes include Shanghai Dumplings, Mango and Prawn Rolls and Spare Ribs, favourites such as BBQ Beef Skewers and Pork Buns, as well as more challenging dishes such as Chrysanthemum Pastries, Cuttlefish Dumplings, and a range of dim sum desserts.

‘A culinary jewel.’ Gordon Ramsay on Sweet Mandarin Restaurant

M E AT

FISH AND SEAFOOD

Spring rolls are the nation’s favourite dim sum, traditionally eaten during Chinese New Year celebrations because they resemble gold ingots – a symbol of wealth and power. One Chinese New Year, I remember Dad waving about ten of them in each hand – he’d definitely had too many beers – shouting, ‘I’m going to get rich this year! Look how many gold bars I’ve got.’ This was a time before there were such things as the lottery. We were laughing so hard we had tears running down our faces. Dad never got rich that year but our New Year celebrations certainly started with a bang. These spring rolls are made with a pork filling, but you could substitute chicken or vegetables if you prefer. Dad likes vegetables. MAKES 15 PREPARATION TIME 20 minutes COOKING TIME 10 minutes

250g pork loin, cut into [00cm] strips 2 tablespoons vegetable oil 250g beansprouts 10 dried Chinese mushrooms, soaked and sliced 50g rice vermicelli noodles, soaked and cut into same length as beansprouts 1 teaspoon salt 1 teaspoon caster sugar pinch of Chinese five spice powder 1 teaspoon Shaoxing rice wine 1 teaspoon light soy sauce 1 drop of sesame oil 15 spring roll pastry wrappers 1 tablespoon plain flour and 1 tablespoon water, mixed together to form a paste vegetable oil, for deep-frying Sweet Mandarin Sweet and Sour Sauce, to serve For the marinade ½ teaspoon caster sugar ½ teaspoon salt 1 teaspoon light soy sauce 1 teaspoon Shaoxing rice wine 1 teaspoon sesame oil 1 tablespoon water ½ teaspoon Chinese five spice 28

This famous dumpling, which comprises a prawn filling wrapped in a delicate, pearly white dumpling skin, is said to be the one that the skill of a dim sum chef is judged on. At the Sweet Mandarin Cookery School we’ve had competitions to see how many pleats one can imprint. Whilst you could go for a respectable five pleats, to really show flair you should aim for seven upwards. Pleating the dumplings is quite tricky as the delicate skins split if they are overhandled – this results in a broken dumpling, the cardinal sin of this particular dim sum.

Method 1 Combine all the ingredients for the marinade in a large bowl. Add the sliced raw pork and mix well together. Cover the bowl with clingfilm and transfer the pork to the fridge to marinate for 15 minutes. 2 Meanwhile heat a wok over a high heat and add 1 tablespoon vegetable oil. Add the beansprouts, Chinese mushrooms, noodles, season with salt, sugar and five spice powder and stir-fry for 5 minutes. Tip out the cooked beansprouts onto a plate and set aside in a colander. Wash and dry the wok. 3 Return the wok to a medium heat with the remaining vegetable oil. Put in the marinated pork and stir-fry for 8–10 minutes until cooked through. Add the beansprouts, mushrooms and noodles back to the pan along with the soy sauce and sesame oil. Cook for 5 minutes, stirring. Strain through a colander to remove excess moisture and set aside to cool for 20 minutes. 4 Separate the spring roll wrappers and start with the first sheet. Open up the sheet and turn it so one corner is facing you, like a diamond. Place 1 [heaped/level] tablespoon of the filling towards the corner closest you. Bring the corner over the filling to enclose it and roll forward, stopping at the middle. Brush a little flour and water paste on the remaining corners using a pastry brush. Fold the left corner over the filling, followed by the right corner, and then roll up tightly to seal the spring roll. Repeat with the rest of the mixture to form 15 spring rolls in total. 5 To cook the spring rolls, fill a wok half full with vegetable oil and preheat over a high heat (to test the temperature, see page 00). Lower the spring rolls into the hot oil and cook for 6–7 minutes, turning constantly, until they are golden. [cook in batches?] [Drain on kitchen paper]. 6 Serve with sweet and sour sauce (see page XXX).

MAKES 12 PREPARATION TIME 40 minutes, plus 20 minutes resting time COOKING TIME 10–15 minutes

225g bamboo shoots 250g raw, peeled king prawns, deveined 1 egg white 1 teaspoon grated fresh root ginger 1½ teaspoons salt 1½ teaspoons caster sugar ½ teaspoon white pepper 1 teaspoon sesame oil 1 tablespoon water 2 tablespoons potato starch For the dumpling wrappers 120g wheat starch 70g tapioca flour, plus extra for dusting 1 teaspoon salt 2 teaspoons vegetable oil 180–200ml boiling water To serve Sriracha Sauce or soy sauce

shape of gold bars to prevent them from bursting when cooking in the hot oil. fill here please

filling will turn rubbery. Ensure the filling is made first and left to stand whilst you work on the pastry. This resting time is important to give

DIM SUM

SWEETS AND DESSERTS

V EG E TA B L E S

Chinese-style Doughnuts 中式甜甜圈

PREPARATION TIME 30 minutes, plus 1 hour resting time COOKING TIME 10 minutes

440ml semi-skimmed milk 100g unsalted butter, melted 125g caster sugar 4 eggs, beaten 2 teaspoons fast action dried yeast 600g plain flour 250ml vegetable oil, for deep-frying 397g tin of condensed milk 50g caster sugar, for dusting 50g icing sugar, for dusting

DIM SUM

Helen and Lisa Tse became their family’s third generation of restaurateurs when they opened

My strongest childhood memories are of the kitchen – and playing a game with my sisters – daring each other to run to the kitchen counter, which was heads and shoulders taller than us, and stretch out a fat hand to reach for the plate of freshly baked almond cookies. The prize was sweet, but if Mum caught us we’d forfeit dessert and treats for a week – for being disobedient and greedy. The rule was we had to wait until after dinner to enjoy an almond cookie and for me that was torture and worth the risk to acquire one commando-style. MAKES 15

Method 1 Drain the bamboo shoots on kitchen paper and chop into 50mm dice. Wash the king prawns under cold running water and pat dry on kitchen paper. Chop each prawn into four pieces, and then flatten each piece using a large knife or hammer until it is 5mm thick. Combine the prawns in a bowl with the bamboo shoots, ginger, salt, sugar, pepper, sesame oil, egg white and potato starch and water. Mix the ingredients in a clockwise direction using a wooden spoon until they come together in a sticky paste. Cover the bowl with clingfilm and transfer the filling to the fridge for 15 minutes while you prepare the pastry. To make the dumpling pastry, put both flours in a medium bowl and add the salt and oil. Mix together in a clockwise direction with a wooden spoon, and then gradually add the boiling water until fully incorporated into the mixture the dough comes together in a ball. It will be bright white in colour like snow. Use your hand to knead the dough until smooth. Cover the bowl with a damp cloth and set aside to rest at room temperature for 20 minutes. Turn out the dough onto a floured worksurface and knead. Roll into a log, approx. 18cm long. Cut into 12 even pieces. Flatten each piece with the palm of the hand, and then roll out to a circle approx. 6cm in diameter using a rolling pin. To assemble the dumplings, place a heaped tablespoon of filling in the centre of each circle and begin to pleat one side (the furthest side) of the wrapper. Firstly fold over the pastry into a half moon shape and then pinch the corner end on the right hand side of the dumpling to close and start pleating there. Using your left hand index finger crease one to two folds to the right to give it the pleated effect. Continue with the folds till the furthest side of the pastry is all pleated. You may find the filling being pushed out of the dumpling therefore using the left hand thumb to push the filling back in. Then using the right hand thumb and index crimp the edge of the pastry to LISA’S TIP Make sure you don’t overcook the dumplings or the prawn

LISA’S TIP Make sure you wrap the spring rolls tightly into the

DIM SUM

FISH AND SEAFOOD

Har Gow Prawn Dumplings 蝦餃

Spring Rolls 春捲

Sweet Mandarin in Manchester in 2004. Since launching their range

Method 1 Pour the milk into a medium saucepan and warm over a gentle heat. Pour the milk into a large bowl and add the melted butter and 75g of the sugar and mix well. Add the eggs and mix well. Then add the yeast and stir into the mixture, which will start foaming as the yeast is reacting to the warm liquids. 2 In a separate large bowl, sift the plain flour and make a well in the centre. Pour the wet mixture into the flour and stir to combine into a thick batter. Cover the bowl with clingfilm and set aside to rise in a warm place for 1 hour until the dough has doubled in size. 3 Preheat the oil to 180°C in a wok over a high heat (to test the temperature, see page 00). 4 After an hour, heat a large saucepan and fill with half of vegetable oil. 5 Scoop some of the batter in your hand and, using the gap between your thumb and index finger, squeeze out a ball of dough approx. the size of two grapes. Add to the hot oil and cook for 4–5 minutes. Using a Chinese wire net or slotted spoon scoop out the fried doughnuts and leave to drain on kitchen paper. Cook the remaining doughnuts in batches. Transfer the cooked doughnuts onto a plate and gradually drizzle over the condensed milk then sprinkle with caster and icing sugar. Serve hot. They will be light and moreish.

of sauces they have been invited to Downing Street, released Sweet Mandarin Cookbook, and awarded MBEs in the New Year Honours List for services to the food and drink sector.

LISA’S TIP When cooking with hot oil it’s important to drop the ball

of dough carefully into the hot oil. Drop the dough close to the oil instead of too far from the oil so the oil will not splash back on you.

132

DIM SUM

133

F OOD & DR I N K

take one veg Georgina Fuggle

Format 240 x 210mm Extent 176pp ISBN 978-0-85783-233-7

Over 100 Tempting Veggie Recipes for Simple Suppers, Packed Lunches and Weekend Cooking

Price £15.99 flexi Colour photography Tori Hancock Publication date March Rights World

Take One Veg celebrates vegetables by choosing one veggie star for each dish and then complementing it with flavours and other vegetables to create a wholesome and nourishing dish. Divided into chapters on: All About Alliums, Beans & Summer Greens, Cabbage & Kings, Fruits of the Earth, Magic Mushrooms and The Root of All Veg, it contains ideas for brunches, lunches, simple suppers and weekend occasions. Take One Veg is a perfect solution to having a glut of produce or making the most of a deal at the market or supermarket, but it is also a gente helping hand in creating really easy and tasty vegetarian fare.

‘Georgina is a talented recipe developer, food writer, supper club hostess and food stylist – and a brilliantly enthusiastic cook. Great things await, we reckon…’ Delicious magazine on Take One Pot

F OOD & DR I N K

the spice route

300g raw king prawns shelled and deveined ½ teaspoon grated root ginger ⁄ teaspoon each: chilli powder,

1 8

the spice route

currie d

nor th africa and the middle east

prawn toasts with tomato s amb al

4 tablespoons virgin olive oil 4 large boneless quails (available from

A play on the traditional prawn toasts seen endlessly on Chinese menus, these

for the sambal 2 ripe plum tomatoes chopped

25g unsalted butter (plus extra for brushing the pastry) 1 onion finely chopped

the flavours to infuse.

1 teaspoon ground cardamom good pinch of saffron filaments

2 Place the prawns, ginger, spices and egg white in the food processor and blitz to

1 teaspoon ground cinnamon

a paste. Transfer to a bowl, fold in the chickpea flour and season to taste.

50g ground walnuts

3 Spread the prawn mixture onto the slices of bread, ensuring an even coating.

1 tablespoon chopped coriander

4 Heat the oil to 160°C/32 °F in a frying pan. Fry the bread with the prawn

½ red onion chopped

crushed

1 tablespoon chopped flat-leaf parsley

cinnamon and walnuts, and cook over a low heat. Return the quails to the pan, mix with the spices and herbs, then cover the pan with a lid and cook gently for

1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon runny honey

alo o

1 cooked beetroot peeled and cut into

corn tikki

1cm dice 1 orange peeled, flesh cut into 1cm dice

1 large baking potato (approx 350g)

One of India’s culinary glories is its comforting street food, sold on every street

1 small red onion peeled, cut into 1cm

100g canned sweetcorn well drained

corner. These potato patties are one such street delicacy. Tamarind chutney

dice

and filo pastry. In typical PG style, however, I have created my own savoury version, using young quails. I hope you agree that it tastes good.

quickly until golden, then remove. 2 Add the butter to the frying pan, along with the onions, cardamom, saffron,

8 sheets filo pastry for the salsa

juice of 2 limes 1 teaspoon cumin seeds toasted and

You’re right, baklava is a classic Middle Eastern sweet made from honey, nuts

1 Heat half of the olive oil in a non stick-frying pan. When hot, add the quails, fry

–6 minutes. Remove from the heat and transfer to a bowl to cool.

bread over to brown the other side. Drain on kitchen paper. Cut the toasts into quarters and serve with the sambal.

2 tablespoons chopped coriander

and orange s als a

good stores) skinned

have a more spicy Indian feel. 1 For the sambal, mix all the ingredients in a bowl, then set aside for 1 hour for

mixture face down for just 20 seconds, until golden and crisp, then flip the

quail baklava w ith b e etro ot, olive

6 green pitted olives cut into 1cm dice

makes a good accompaniment.

2 tablespoons freshly chopped coriander

3 To make the baklava, brush the filo sheets liberally with melted butter, placing

then leave to marinate for 30 minutes. 6 When ready to serve, heat the remaining oil in a non-stick frying pan, add the

1 Preheat the oven to 180°C/3 0°F/gas mark 4.

baklavas, and cook over a medium heat for 3–4 minutes on each side, until

2 Place the potato on a baking tray in the oven and bake for 1 hour and 1

golden and crispy.

minutes. When cooked, remove and allow to cool. 3 Peel the potato, then place in a bowl and crush lightly. Add the sweetcorn and

chickpea flour. 4 Heat 1 tablespoon of the oil in a small frying pan, add the chilli, spring onion

Heat the remaining oil in a frying pan, add the patties, and fry until golden and crisp.

132

121

133

Georgina Fuggle is a young chef the americas

c ajun

25ml buttermilk (or milk) 1 large egg white lightly beaten until foamy

You should be able to buy cooked crayfish tails in brine from your fishmonger,

¼ teaspoon garlic salt

but small Norwegian prawns would also fit the bill nicely. The crispy crayfish

⁄ teaspoon paprika

1 8

mayonnaise with a little Cajun spice, or tomato ketchup with a few drops of

125g plain flour

Tabasco.

½ teaspoon cayenne pepper sea salt and freshly ground black pepper 300g cooked crayfish tails or small prawns drained vegetable oil, for deep-frying

Black’s and been a Senior Food

cry out to be dunked in a spicy dip: try something jazzing up a good-quality

dash of Tabasco sauce

and food stylist who has trained at Leiths, worked for Green &

popcorn

Editor. She grew up helping her

1 Combine the milk, egg, garlic salt, paprika and Tabasco in a bowl. Place the

flour in another bowl and season with the cayenne, salt and pepper. 2 Dip the crayfish tails in the milk mixture, then dredge them in the seasoned

flour. 3

Heat the vegetable oil to 180°C/3 0°F, immerse the crayfish into the hot oil and fry until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

father with his vegetable patch and now runs several pop-up

corn dogs A corn dog is basically a hot dog coated in a cornmeal batter and deep-fried (though it can also be baked). Most corn dogs are served on wooden skewers

restaurants called Hart & Fuggle

nowadays, but the original one – apparently invented in Minnesota in 1 41 – presumably was not! 1 In a bowl, combine the cornmeal, flour, sugar and baking powder, and season

with salt and pepper. Beat in the egg and milk to form a batter, then leave to

with her friend Alice Hart. Her

stand for 30 minutes. 2 Spear each hot dog sausage lengthways with a soaked bamboo skewer, leaving

enough protruding for a handle. 3 Heat the vegetable oil in a frying pan to 1 0°C/300°F. Dip each hot dog into the

batter and then immerse into the hot oil. Fry until golden and crispy then remove with a slotted spoon. Drain on kitchen paper. 4 Serve with your favourite mustard.

first book for Kyle Books was Take One Pot. Her blog is fuggleantics.

blogspot.com.

F OOD & DR I N K

clodagh’s irish kitchen Clodagh McKenna

Format 234 x 189mm

Subtitle

Clodagh’s

Extent 256pp ISBN 978-0-85783-282-5 Price £19.99 PLC Colour photography Tara Fisher Publication date March Rights World

F OOD & DR I N K

As Clodagh says, ‘Life happens over a simmering pot in Ireland.’ With such a rich culinary history, it’s understandable that internationally recognised dishes such as Colcannon and Soda Bread should form a part of the country’s identity. But there is far more to discover about Irish cooking. Let Clodagh guide you through this tempting collection of 150 recipes, as she takes her favourite dishes and brings them up to date with her own unique twist. Potato Dumplings are reborn as Nettle Gnocchi with Spicy Cashel Blue Sauce, whilst the famous Irish Breakfast is given a new lease of life as a Tortilla. With everything from soups and stews to preserves and sophisticated dinner party dishes inspired by those she cooked for the Taoiseach of Ireland, Clodagh’s Irish Kitchen is a mouthwatering adventure around this sumptuous cuisine.

Irish Kitchen

‘She is a natural cook, with her head straight on and a confident hand.’ Saveur

Clodagh’s

IrishKitchen

Beef and Guiness Pies

I N T R O D U CT I O N

My Irish Kitchen

2 W E E K E N D B AK E

I’m doing a beef and mussels recipe here that I like to think is a spring-cumsummer dish, as it’s a lighter way of serving a slow-cooked piece of meat. The garlic and parsley really work with the salty sea-ness of the mussels and make the dish come together, the look of the whole thing is brilliant with the sticky

Cakes, Biscuits, Breads & Scones

3 GOOD MORN I NG I RE LAN D Breakfast dishes

1 Place the beef in a large bowl and sprinkle with the flour and season with salt and pepper. Toss to coat.

4 T H E S I M M E R I N G P OT

2 Place a heavy bottomed saucepan or casserole dish over a medium heat and pour in a tablespoon of olive oil. Add half the beef and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef.

5 AN I R I S H D I N N E R PART Y

3 Stir in the shallots, carrots, celery, garlic, fresh thyme and mushrooms, and cook for 5 minutes. Then tip in the browned beef into the sweated vegetables and stir. Pour in the stout and add water or beef stock if required to cover the ingredients. Bring to the boil and simmer for 1 1/2 - 2 hours or until meat is tender.

Soups, Stews, Bakes and Casseroles Sophisticated Irish Dinner Party Dishes

6 FAM I LY S U N DAY LU N C H

4 Make a roux by melting the butter in a small saucepan with a spoonful of the liquid from the cooked meat and stir in the flour. Strain all the liquid off the meat and slowly whisk into the roux. Pour the sauce back over meat & leave to cool.

Roasts & Accompaniments

7 TH E SWE ETE ST TH I NG

Makes 4 Individual Pies 430g puff pastry 650g organic beef steak, chopped 2 tablespoons of flour 400ml Guinness 1 egg, beaten 20g butter 35g flour 2 tablespoons olive oil 2 carrots, peeled and diced 6 shallots, peeled and diced 1 stick celery, finely chopped 4 field mushrooms, sliced 2 cloves garlic, crushed 1 teaspoon of fresh thyme, finely chopped

5 Roll out the puff pastry on floured surface and line your choice of tins. Fill each tin to top with meat filling and cover with pastry lid. Criss-cross the pastry lids lightly with a sharp knife. Brush the top with the beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden

Desserts

8 P R E S E RV I N G T H E S EA S O N S Jams & Chutneys

6 De-mould and serve.

9 O C CA S I O N S

Menus and Tablescaping 8 Clodagh’s Irish Kitchen

Clodagh McKenna studied in France and New York and trained

Fresh Dillisk Pasta

and worked at Ballymaloe. She

Surf and turf – it’s pretty old school, but there’s nothing wrong with that! Old school always comes back around as a fusion or a trend, and for me it never goes away, the classic being fillet steak and lobster or oysters. I’m doing a beef and mussels recipe here that I like to think is a spring-cum-summer dish, as it’s a lighter way of serving a slow-cooked piece of meat.

1 Place the flour, dillisk, salt and eggs in a food processor and blend the ingredients together until a dough forms. Place the dough on a floured board and knead until smooth. Separate the dough into 6 balls, cover with a tea towel and allow to rest in a cool place or in the fridge for 30 minutes. 2 If you have a pasta machine, set it up and push the dough through the rollers

has two restaurants, in Blackrock and Dublin, and writes a monthly

Makes approx. 1kg 500g durum pasta flour a large pinch of salt 7 medium eggs 4 tablespoons dried dillisk, finely chopped semolina flour, for dusting

3 8 times. With each pass through the rollers reduce the setting, until you reach the final setting. Be careful that your pasta does not break as you should now have a long thin sheet. If you don’t have a pasta maker you need to roll the dough out very thinly with a rolling pin. (This can be hard as it breaks easily – I would highly recommend buying a pasta maker as they are inexpensive and so useful.) Then, dust lightly with semolina flour and hang over a clean clothes horse or something similar for 10 minutes. Store in the fridge, and eat within 2 days.

column for The Gloss. She is a familiar face on TV in Ireland (Fresh from the Farmers’ Market) and the UK (Market Kitchen, Saturday Kitchen, Rick Stein’s Food Heroes), and recently made

Clodagh’s Irish Kitchen 17

her US television debut. This is her fifth book.

F OOD & DR I N K

50 great curries of thailand Vatcharin Bhumichitr

Format 198 x 154mm ISBN 978-0-85783-290-0 Price £10.99 paperback Colour photography Martin Brigdale Publication date April Rights World

The essential Thai curry cookbook From well-known favourites such as Green Curry to regional specialities like Gaeng Gai Chian Rai, (Northern Chicken Curry) and Stuffed Curry Mussels, chef Vatcharin Bhumichitr presents 50 of Thailand’s best curries. The photographs and useful hints and tips help you dive straight into cooking your own authentic Thai curries at home. With a great range of vegetable-, fish- and meat-based curries, from the sumptuous Roast Duck with Lychee Curry to the fresh and tasty Stir-fried Spicy Seafood, there is a wealth of flavour and spice to choose from.

The Bookseller

F OOD & DR I N K

vatcharin bhumichitr

From well-known favourites such as Green Curry to regional specialities like Gaeng Gai Chian Rai (Northern Chicken Curry) and Stuffed Curry Mussels, top Thai chef Vatcharin Bhumichitr presents 50 of Thailand’s best curries. The gorgeous photographs and useful hints and tips in this book, previously published as 50 Great Thai ‘All the essential information you need to create authentic and delicious curries at home’ Curries, help you dive straight into cooking your own authentic curries at home. The secret to a good Thai curry is a fresh curry paste, made with aromatic ingredients. Vatch begins by teaching you how to create a range of these zingy mixtures of herbs and spices, which form the heart of nearly all Thai dishes, before going on to demonstrate how they can be used in delicious and healthy curries. With a great range of vegetable-, fish- and meat-based dishes, from the sumptuous Roast Duck with Lychee Curry to the fresh and tasty Stir-fried Spicy Seafood, there is a wealth of flavour and spice to choose from.

50 great curries of thailand

Extent 192pp

50 great curries of thailand vatcharin bhumichitr

‘Fabulous dishes to put together quickly and easily’ BBC Good Food Magazine

‘Fabulous dishes to put together quickly and easily.’ BBC Good Food Magazine on The Big Book of Thai Curries

contents

chicken massaman curry (gaeng massaman gai)

Introduction Curries & Thai Cooking What's Special about Thai? Street Food Composition of a Thai Curry Regional Differences Curry Pastes

6 10 16 18 21 27 32

The Curries Snacks & One-Dish Meals Poultry Meat Fish Vegetables & Fruit

50 52 68 92 114 138

Gaeng Massaman has become one of the most popular Thai curry dishes in the world. The origins of this dish are in Southern Thailand and Malaysia. Originally the curry was cooked with chunks of beef, but now is cooked with any type of meat. The curry is generally served mild and the combination of curry, coconut milk, potatoes and nuts is very appealing to Western tastes.

Serves 4–6

1 Heat the oil in a large saucepan and fry the chicken legs until golden. remove the chicken and set aside.

3 tablespoons oil 900g chicken legs

2 reduce the heat and stir in the curry paste, then add the coconut cream and

2 tablespoons Massaman

simmer for 2 minutes.

Curry Paste (see page 43) 450ml coconut cream (see page 38)

3 return the chicken to the pan, simmer for about 10 minutes, then add the potatoes and simmer for a further 5 minutes.

450g potatoes, peeled and cut into 2.5cm cubes 4 small onions, peeled and

4 Add the remaining ingredients, except the chillies, and cook for a final 10 minutes.

quartered 4 kaffir lime leaves, roughly

5 Add the chillies and serve.

torn

Pickles & Salads Rice & Noodles Index Acknowledgements

162 174 188 192

450ml water 3 tablespoons fish sauce 1 tablespoon palm sugar 2 tablespoons tamarind water (see page 84) 3 tablespoons chopped roasted salted peanuts 2 large fresh red chillies, finely sliced

82 | poultry

Vatcharin Bhumichitr came to stuffed curry mussels (mok hoy) My memory of this dish is my grandmother serving these mussels to us when I was young. My grandmother was a princess and grew up in the Royal Palaces, where the food is always served in delicate portions, beautifully decorated and presented. This dish with a mild curry topping could also be served as canapés.

London in 1976, and since then has become one of the UK’s premier Thai restaurateurs,

Serves 4–6

1 discard any open or broken mussels, scrub the shells with a brush and remove any beards. soak the mussels in a bowl of cold water for 15 minutes

900g mussels

and drain. separate the mussel shells, discarding the halves without the flesh.

225ml coconut cream (see page 38) 1 tablespoon Red Curry Paste

2 stir together the coconut cream and curry paste in a bowl. Break in the eggs and stir well. add the fish sauce, sugar and kaffir lime leaves and stir well.

(see page 42) 2 eggs 2 tablespoons fish sauce 1 teaspoon sugar 4 kaffir lime leaves, finely chopped 1 large fresh red chilli, thinly sliced lengthways

3 spread a teaspoonful of stuffing on each mussel and top with sliced red chilli. Place the mussels in a steamer over boiling water for 10 minutes. Remove and serve.

chefs and cookery authors. His previous books include The Big Book of Thai Curries, The Big Book of Noodles and Stylish Thai in Minutes.

66 | snacks and one-dish meals

F OOD & DR I N K

summer berries and autumn fruits Annie Rigg

Format 280 x 200mm

120 sensational savoury & sweet recipes

Extent 224pp ISBN 978-0-85783-255-9 Price £19.99 PLC Colour photography Tara Fisher Publication date May Rights World

Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes – everyone has a favourite fruit, though many of us just eat it as it comes, or stick to classics such as apple crumble. In this inspiring collection of seasonal recipes, Annie Rigg offers 120 original, exciting and tempting ways to enjoy the orchard’s bounty. Whether introducing a splash of colour to your plate or providing the perfect tangy countertaste to a rich cheese, she demonstrates how fruit can be at the centre of your dining experience. With chapters on Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit and Orchard Fruits, the recipes include such delicious dishes as Bulgar Wheat Salad with Cherries and Feta, Mango & Chilli Hot Sauce, Fromage Frais Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake.

‘This a great buy whether you want an imaginative present for someone special or merely to treat yourself.’ Great British Food on Sweet Things

F OOD & DR I N K

Mango and chilli hot sauce I use the larger, medium-hot red chilies for this sauce as I think they give a good depth and balance of heat, but feel free to add a couple of birdâ&#x20AC;&#x2122;s eye chillies if your tolerance levels are on the high side. Just remember itâ&#x20AC;&#x2122;s neither big nor clever to make a chilli sauce thatâ&#x20AC;&#x2122;s too hot to eat and renders you or your guests unable to speak! This sauce is great as a dip for potato wedges or fries and is rather good served with barbequed sausages or burgers. In fact, I tend to use it whenever others would use tomato ketchup.

Fr age frais panna co a wi bl d orange jelly Jelly and cream. Itâ&#x20AC;&#x2122;s a combination that instantly brings to mind childrenâ&#x20AC;&#x2122;s parties â&#x20AC;&#x201C; with little fancy shaped jellies in brightly coloured paper bowls sitting in a lake of cream or ice cream. This version, however, is more suited to adults. The contrast between refreshing blood orange jelly and the cool, slightly tangy panna cotta not only looks rather beautiful but is quite delicious too, especially when served with Orange and Anise Biscotti (see page xx).

If your skin is sensitive to chillies, you might want to consider wearing latex food grade gloves whilst preparing them. serves 8 jelly:

makes 2â&#x20AC;&#x201C;3 jars [size in g?] 400g large, medium hot red chillies 5 fat cloves garlic, roughly chopped 50g fresh ginger, peeled and roughly chopped 1 fat or 2 slim lemongrass stalks, outer layer removed, trimmed and sliced 250ml cider or rice vinegar 200â&#x20AC;&#x201C;225g soft light brown sugar 1 teaspoon sea salt flakes 2 star anise 4 large ripe mangoes 2 teaspoons fish sauce juice of 1 lime

Slice the stalk off each chilli, cut in half lengthways, then roughly chop â&#x20AC;&#x201C; do not remove the seeds. Tip into the bowl of a food processor, add the garlic, ginger and lemongrass and whizz until finely chopped. Using a rubber spatula scoop the mixture into a large saucepan. Wash the food processor bowl and blade immediately to prevent them becoming chilli tainted.

3 leaves platinum grade leaf gelatine 500ml blood orange juice (about 8 oranges) 2 tablespoons caster sugar panna cotta: Â˝ vanilla pod (or 1 teaspoon vanilla bean paste)

Add the vinegar, sugar, star anise and salt to the pan and place over a medium heat. Stirring frequently to dissolve the sugar, bring to a simmer and cook for 5â&#x20AC;&#x201C;10 minutes.

350ml double cream

Meanwhile, prepare the mangoes. Slice off the cheeks â&#x20AC;&#x201C; the rounded fleshier pieces either side of the stone â&#x20AC;&#x201C; then, using the tip of the knife, cut a grid into the cut flat side of the flesh, cutting all the way to (but not through) the skin. Push the cheeks outward so that the skin is inverted and the flesh exposed in perfect little cubes. Itâ&#x20AC;&#x2122;s now easy to slice off all of the flesh. Slice the skin away from the mango stone section and then carefully slice the mango flesh away from the stone. Add all the mango flesh to the pan, stir well and continue to cook for about 40 minutes until very soft and the sauce starts to thicken to the consistency of ketchup. I find it helps to have the extractor fan on whilst making this sauce to keep the chilli fumes to a minimum.

4 leaves platinum grade leaf gelatine

75g caster sugar 1 strip lemon peel 550g fromage frais

Start by making the blood orange jelly. Soak the gelatine leaves in a bowl of cold water for 10 minutes to soften. Pour 100ml of the blood orange juice into a small saucepan, add the sugar, set over a medium heat and bring to just below boiling point. Stir to dissolve the sugar, then remove from the heat. Drain the gelatine and squeeze out any excess water â&#x20AC;&#x201C; I also like to blot it quickly on a clean tea towel or kitchen paper. Add the gelatine to the hot juice and whisk until it has melted. Pour into a jug, add the remaining juice, whisk again and taste for sweetness, adding a little more sugar if needed. Divide the jelly between eight glasses, arrange on a tray and slide into the fridge to chill and set firm â&#x20AC;&#x201C; this will take at least 2 hours. Now make the panna cotta. Using the point of a small, sharp knife, slit the vanilla pod in half down its length and scrape the seeds into a small saucepan. Pop the empty pod into the pan and add the cream, sugar and strip of lemon peel. Bring slowly to just below boiling point, then remove from the heat. Leave for 20 minutes to allow the vanilla and lemon to infuse the cream. Meanwhile, soak the gelatine leaves in a bowl of cold water for about 10 minutes to soften. Place the infused cream back over a low heat and bring to just below boiling point again. Drain the gelatine from the water and quickly blot dry before whisking into the hot cream. Add the fromage frais, whisk until smooth, then strain into a jug. Leave to cool slightly, then carefully pour over the set jelly. Cover the glasses with cling film and leave [in the fridge?] for about 4 hours or until set.

While the sauce is cooking, wash and sterilise 2â&#x20AC;&#x201C;3 jam jars (see page xx for instructions on how to do this). Slide the pan off the heat, leave to cool for a couple of minutes, then whizz the sauce until itâ&#x20AC;&#x2122;s as smooth as possible â&#x20AC;&#x201C; either in a food processor or blender or using a stick blender. Push the sauce through a sieve and pour into the prepared jars. Cover with lids and leave to cool before labelling. It will keep for up to one month in the fridge.

citrus

tropical fruit

Annie Rigg is the author of Sweet Vanilla and yme baked apricots The fresh apricot season seems to come and go in a flash, so make the most of them while theyâ&#x20AC;&#x2122;re around. More often than not the ones you see in the shops are under-ripe and disappointing when eaten raw. They fare much better when shown a little heat and given something sweet to bring out their flavour and juiciness. This is the simplest and most delicious way of doing just that â&#x20AC;&#x201C; even less than impressive apricots come alive when baked. Serve warm rather than hot, with the juices poured over, and with a good slug of thick double cream. Or save for breakfast and top with natural yoghurt and granola â&#x20AC;&#x201C; preferably homemade, of course.

Things and Gifts from the Kitchen (both published by Kyle Books). A much in-demand food stylist,

This is one of those recipes that you donâ&#x20AC;&#x2122;t need to be too specific about. Add a little more honey if you prefer, and maybe a cinnamon stick, or even a handful of lightly-toasted flaked almonds or pinenuts for crunch.

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Preheat the oven to 190ÂşC/gas mark 5. Wash the apricots and pat dry. Cut in half, remove the stones and arrange, cut-side uppermost in a single layer in a ceramic ovenproof dish. Tuck the strips of lemon peel in amongst the fruit and drizzle over the lemon juice. Using the point of a knife, slice the vanilla pod in half down its length and nestle both halves and

she has worked for Sainsburyâ&#x20AC;&#x2122;s Magazine, Olive, Delicious, Country Living and Good Food

the thyme sprigs around the apricots. Finally drizzle over the honey and a splash of water, then bake on the middle shelf of the oven for 20â&#x20AC;&#x201C;25 minutes until tender, basting the apricots with the resulting juices halfway through cooking. The

Magazine as well as a number of

cooking timings can vary depending on the size and ripeness of the apricots so keep an eye on them after 20 minutes as you want the fruit to hold their shape without become overly soft and mushy.

top chefs.

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F OOD & DR I N K

Great Chateaux of Bordeaux Charles Taylor

Format 285 x 216mm

A guide to the region’s finest wine producers

Extent 288pp ISBN 978-0-85783-004-3 Price £40 hardback Colour photography Jon Wyand Publication date May Rights World

F OOD & DR I N K

Choosing and buying Bordeaux wine, whether for the table or as an investment, can be a confusing and complicated process, but not with Charles Taylor, leading specialist in the area. He has handpicked his top 80 châteaux so the reader doesn’t need to sift through the 7000 or so to find their favourite label. Charles introduces each commune and focuses on the soil type, character of the wine and its varying vintages. He groups the châteaux by region for ease and simplicity with clear maps of each area and each châteaux. Including information on wine-making and viticultural trends, the soil and climate, the confusing world of classifications and Bordeaux for the investor, Taylor brings together a fascinating, focused and precise guide to Bordeaux.

A companion volume to the acclaimed The Great Domaines of Burgundy, which has sold over 13,000 copies.

CHATEAU HAUT BAILLY

CHATEAU GUIRAUD

CHATEAU GUIRAUD With 100 hectares of vines, Chateau Guiraud is, after Chateau d’Yquem, the largest Sauternes estates. Situated at 72m above sea level it is also at the highest point of the appellation with the exception of Chateau d’Yquem at 77m at its southeastern corner and Chateau Rieussec (76m). This enables the vines to benefit from the easterly current of air which frequently ascends from the Garonne valley, drying out the vines and preventing maladies.

Quality wine production is a relatively new phenomenon at Guiraud. Previously known as Chateau Bayle, it is named after the Bordeaux merchant, Pierre Guiraud, who bought the chateau in 1766. After an abortive attempt by the Lur Saluces of Yquem to buy the chateau - they were gazumped a day after they thought they had bought it at auction in 1846 - it passed into the hands of Paul Rival in 1932 who was to let it go to pot before selling out to

the Canadian Narby family in 1981. During his 50 year tenure, Rival planted red grapes, increased the proportion of sauvignon for the Sauternes to 50% and planted at the low density of 4000 vines per hectare. The property was run on exceedingly commercial lines with low costs and high yields, the lack of richness in the wine being made up for by excessive chaptalisation of the juice.

CHATEAU HAUT BAILLY

When Frank Narby and his son Hamilton, who was designated to oversee the estate, arrived in 1981 they realised they had a monumental task to turn the estate around. They soon enlisted the help of Xavier Planty as manager who arrived in the summer of 1983, having worked the previous year at Chateau d’Yquem.

Despite numerous changes of ownership, Chateau Haut Bailly has been a consistent performer over the centuries, a sure sign of a great terroir. The site can be traced back to 1461, an old manuscript at the chateau showing vines at Pujau on precisely the site planted today. The name Haut Bailly dates from the purchase in 1630 of the estate by the Parisian banker Firmin Le Bailly, the Haut probably signifying both the position of the property on the highest-lying piece of land and the owner’s perceived quality of the wine derived from it.

Xavier immediately stopped the use of herbicides and greatly reduced the amount of fungicide being applied to the vines. He had noticed upon his arrival in 1983 that they were harvesting three weeks after their neighbour Yquem, the noble rot arriving much more slowly, a fact he is convinced was due to the excessive use of systemic fungicides. The drainage system throughout the vineyards was in disrepair and much of the semillon was pruned by the guyot system rather than the traditional taille a cot. Over the subsequent two decades, Xavier and the Narbys systematically improved the vineyards, ripping up the red varieties which included Syrah and Cinsault, gradually reducing the percentage of sauvignon and replanting at higher density and with the rows running north-south which Xavier greatly prefers. The drainage was repaired and 6 km of hedgerows were restored, increasing the diversity of bird and insect life and paving the way for a sustained decrease in the use of chemical insecticides. However, in the early 2000s father and son Narby fell out and in 2006 the property was sold to a consortium of businessmen and wine-growers. The Peugoet family provided much of the finance and hold 70% of the shares. Olivier Bernard of Domaine de Chevalier and Stephan von Neipperg (Chateau Canon-La-Gaffeliere) each own 10% and the remaining 10% is held by Xavier Planty who continues to manage the estate. He is at pains to stress that Robert Peugeot’s dominant share is tempered by a number of statutes that require unanimity for important investment and strategic decisions including the pricing of the wine en primeur. With the enhanced financial backing, the pace of investment has increased. No less than 9.5ha of vineyard is currently being replanted with the density being increased to 6500 vines per hectare. The percentage

For a period in the eighteenth century the chateau was run by Thomas Barton and it became well-known in English and Irish markets as a result. In 1872 Haut Bailly was purchased by its most famous owner, the successful wine merchant Alicide Bellot des Minieres. He built the existing square chateau and successfully promoted the wine to such an extent that by the end of the nineteenth century it sold at the same price as the first growths, a situation that was to continue until the First World War. The inter-war years was a period of instability with many changes of ownership, a general lack of investment and a gradual decline in the reputation of the wine. It was only in 1955 with the purchase of Haut Bailly by Daniel Sanders, a wine merchant of Belgian origin who was living in Barsac, that much-needed attention and investment was brought to bear on the property. Daniel renewed much of the vineyards and renovated the chais and wine-making equipment. In 1967, with significant new plantings, he introduced the second wine Domaine de La Parde (which was to be renamed La Parde de Haut Bailly in 1979) to safeguard the quality of the grand vin. His son Jean succeeded him in 1979 and together with the youthful Serge

Caption of sauvignon is now down to 35%, a level which Xavier intends to maintain. This is high by current Sauternes standards but Xavier feels is suitable for the chalky sub-soil and is very much in line with historic records which show more sauvignon than semillon at the time of the 1855 classification not only at Guiraud but at many other Sauternes chateaux.

Xavier is forging ahead with a more ecological approach and no insecticides have been used since 2004. The whole estate is now being run organically and the intention is that Guiraud will be certified as culture biologique for the 2011 harvest. Since 2004 all replanting have been made with the domaine’s own selection massale rather than the ubiquitous clones which

Caption

Caption Charitte as manager they continued the improvements already set in train. In 1987 a third wine was introduced to further enhance the selection criteria for the first and second wines. This label, in the same distinctive style and type-face as the grand vin, just states the appellation PessacLeognan and is sold principally in France to retailers such as Taillevent. By the mid-1990s, the reputation of Haut Bailly was high as evinced by the quality of vintages such as the 1996. However, the large number of cousins involved in the ownership of the chateau enforced a sale and in 1998 Haut Bailly was bought by Robert G. Wilmers, head of M&T Bank, one of America’s top twenty commercial banking organisations. Wilmers had spent much of his childhood and early business career in Belgium and has a French wife Elisabeth. He shrewdly kept on Jean Sanders as general manager and employed his granddaughter Veronique as commercial director. Veronique had studied at the Sorbonne and worked for advertising

giant Publicis-FCB in Paris and Prague before returning to Bordeaux. After two years working alongside her grandfather she took over as general manager in 2000. She is married to Dutchman Alexander van Beek, director of Chateaux Giscours and du Tertre in Margaux. With the resources of her wealthy American owner behind her, Veronique embarked upon a programme of investment, beginning in the vineyard and cellar before moving on to the offices and the chateau itself. Gabriel Vialard, from the Medocain family that had owned Clerc Milon, replaced Serge Charitte as technical manager in 2002 and, with a new cellar completed in 2004, now has a perfect working environment. The secret of Haut Bailly’s consistent success, however, is to be found in the vineyard, which is essentially a single block on the highest land just to the east of the town of Leognan, in the direction of Chateau Carbonnieux. A detailed survey carried out between 1998 and 2000 showed how surprisingly shallow the gravel is throughout

the property, rarely more than 1 metre deep before hitting a clay subsoil. The purest gravel is at the top of the plateau immediately to the north of the chateau itself and is planted with cabernet sauvignon whereas merlot does best on the less gravelly lower sections where the soil is heavier and more humid. However, these parcels often do well in very dry years when the vines on the higher gravel soils suffer. Interestingly there are still 4 hectares of very old vines originally planted by Alcide Bellot des Minieres. This section is planted in the intriguing proportions of one plant each of cabernet franc, petit verdot, merlot, malbec and carmenere for every seven plants of cabernet sauvignon. Believed to have been planted at the end of the nineteenth century, the vines have often been described as ungrafted or pre-phylloxera, but Veronique and Gabriel are not so sure, and of course, many of the original plants have been replaced over the succeeding one hundred or more years. The vines are pruned by a variety of methods; double guyot, single

Charles Taylor is a Master of Wine CHATEAU BRANAIRE-DUCRU This is another Saint Julien property that has made great progress over the past twenty-five years. Although the wines made by the Tapie family in the 1950, 60s, 70s and early 80s were sometimes very good (the 1975 was a good example of that inconsistent but potentially great vintage), they lacked the consistency and precision of the vintages produced since Branaire’s purchase in 1988 by Patrick Maroteaux. Maroteaux was a Parisian banker whose wife’s family owned an important sugarproducing company. Although profitable, it accounted for only 2% of French sugar production and the family decided to sell.

With their share of the proceeds, Patrick and his wife decided to invest in a wine estate. With a prescient eye on the future, he decided to look in Bordeaux rather than Burgundy and to go for quality rather than quantity. “ I wanted un grand terroir” and after two and a half years searching, alighted upon Branaire. At that point, it was 50ha of vines and the vineyard plots had hardly changed from those that had been classified as a fourth growth in 1855. Knowing little about wine, Patrick immediately installed the talented Philippe Dhalluin as estate director who produced immediate results with a fine trio of wines

Caption

in 1988, 1989 and 1990. Maroteaux puts the immediate improvement in quality down to two important changes; a significant reduction in yields and a strict selection with the introduction of the second wine ‘Duluc de Ducru’ in 1988. This now represents 30-45% of the crop, being essentially the produce of younger vines and less successful parcels. Dhalluin remained at Branaire for fourteen years. Maroteaux described his remit as ‘directeur de tout’ and during his tenure Dhalluin oversaw huge improvements in the state of the vineyards, the construction of a new cellar in 1991, and memorable vintages in 1996 and 2000.

The vineyards of Branaire-Ducru are spread out over the southern half of the Saint Julien appellation. Qualitatively the best are the parcel immediately in front of the chateau and a series of plots to the north and west of the village of Beychevelle. There are also two hectares outside of the Saint Julien appellation in the commune of Saint Laurent for which Branaire has a long-standing derogation from the INAO allowing it to include the wine in the chateau’s production. JeanDominique Videau says that the quality is usually excellent due in part to the age of the vines planted in the 1960s and the wine is often incorporated in the grand vin. Less certain for inclusion are the ten hectares recently purchased from the Meffre brothers of Chateau du Glana. These parcels are currently being evaluated both by satellite surveys during the summer to track the vigour of the vines and by microvinification of each plot in order to taste the resultant wine. There has been a gradual transformation of the encepagement of the property as the cabernet sauvignon has been concentrated on the gravel terroirs and merlot kept for those sectors with a degree of clay in the subsoil. As a result the overall proportion of cabernet sauvignon has risen from 60% in the 1980s to 70% today, a result that Videau feels is highly desirable given the phenomenon of global warming. The viticultural regime is one of lutte raisonee. No herbicides have been used for many years and 85% of the vineyards are pesticide free. Given the fragmented nature of Branaire’s holdings, it has proved impossible to introduce confusion sexuelle throughout the estate and Videau is obliged to spray the 15% of plots surrounded by owners who don’t share his approach. Yields are controlled naturally by modest

134

and was the youngest person

After his departure to head up the technical side at Chateau Mouton-Rothschild in 2002, he was replaced by the equally talented Jean-Dominique Videau. Educated in Paris, Videau studied oenology at Bordeaux University before working for Bernard Magrez at Chateau du Paradis in Saint Emilion. Videau is a firm believer that quality comes from the vineyard and has continued the work started by Dhalluin.

ever to pass the exam in 1987. He was a chairman of the Education Committee of the Institute of

Caption use of fertiliser, strict winter pruning and ebourgeonnage and the partial or complete grassing over the vineyards. Effeuillage and vendange verte are only performed as a last resort, ‘much better to have balance from old vines and well-maintained vineyards’ says Videau.

‘we have done trials and found no benefit and increased risk of brettanomyces’ and fermentation is relatively cool, often a maximum of 26-27C. Maceration is usually no more than 21-24 days with sufficient but not excessive remontage and delestage. There is no pigeage.

The chateau now plants a mixture of low-yielding clones and its own selection massale, a programme started by Philippe Dhalluin in the 1990s. Rootstocks are the 101-14 and 3309 which are ‘much better than the SO4 that was widely used in the 1970s’. Yields have dropped from over 60hl/ ha during the Tapie era to an average of 50hl/ha in the 1990s and since 2002 Videau has been targeting 45hl/ha. The lower yields and better husbandry have inevitably resulted in higher sugar levels. The chateau has no concentrating machine and, until 2013, last chaptalised widely in 2002 (a few vats had sugar added in 2004). Videau is now looking for ways to reduce the alcohol level of the wines including lowering the height of the vines and using later-ripening rootstocks.

The new cellar constructed in 1991 in what were previously buildings belonging to Chateau Ducru-Beaucaillou is wellequipped with stainless steel vats varying in size from 40hl to 210hl, enabling all the vineyard parcels to be vinified separately. All the vats can be filled by gravity and after the alcoholic fermentation the wine undergoes its malolactic fermentation in underground cement vats again avoiding the necessity for pumping. There is no enthusiasm for malolactic in barrel. Ageing is traditional, usually 16-19 months in 60-70% new oak barrels. Taransaud supply 90% of the casks, Videau demanding a low toast. There is regular racking, lengthy ageing on the lees being considered too risky. Throughout the wine-making process, Eric Boissenot is retained as consultant.

This sits squarely with Maroteaux’s desire for wines that exhibit ‘purity of fruit, freshness and elegance’. Branaire is not trying to make wines that are powerful at the expense of finesse. In the best vintages there will be a natural power to the wine but one that comes from the concentration of flavour in the fruit and not from exaggerated wine-making techniques. Thus Videau picks early ‘to retain freshness’, there is no pre-fermentation cold maceration

Since 1996, Branaire has been one of the most consistent crus classes of Saint Julien and the one most likely to rival the commune’s second growths. Although never a blockbuster, it is amongst the finest in terms of freshness and harmony and performs better at the dinner table than in large comparative tastings. Since 2005, it has been on fine form and represents some of the best value in a consistently fine commune.

Masters of Wine and owns Charles Taylor Wines, a leading agent and stock holder supplying single estate wines to the trade. They represent leading domaines in Burgundy, Rhône, Champagne and the Loire with Bordeaux châteaux and German family estates.

F OOD & DR I N K

solo Linda Tubby

Format 260 x 200mm

Cooking and eating for one

L I N DA T U B BY

Extent 208pp ISBN 978-0-85783-278-8 Price £16.99 paperback/flaps Colour photography Ali Allen Publication date June Rights World

F OOD & DR I N K

Cooking for one is a satisfying and rewarding exercise; it needn’t be a dull, repetitive cycle of the same meals and endless leftovers. Linda’s imaginative and inspiring recipes are divided into five chapters: Almost Instant, A Little Ahead, Give It Time, Make It An Event and Those Little Extras, making it simple to find the perfect meal for any occasion. Create speedy meals to throw together such as Avocado Coddled Quail Eggs with Smoky Bacon and Parsley Breadcrumbs, or roast a whole chicken that can then be used to create Asian Meatballs in Broth, or a Rich Comforting Chicken Risotto with Lemon and Wild Garlic. Linda also gives handy tips for spicing up otherwise lacklustre dishes, such as keeping your larder stocked with ready-to-use additions like Herb Chilli Butter, Toasted Pine Nuts or Crispy Shallot Pieces.

COOKING FOR ONE

30% of households in the UK are single person – 7.7 million people. In the US one out of every seven adults lives alone.

Herb, garlic, orange and extra virgin olive oil marinade for steak

MAKES 1-2 SERVINGS 1 large or 2 smaller ribeye steaks 1cm - 1.5cm thick 4 tbsp extra virgin olive oil 2 cloves garlic thinly sliced 1 orange sliced A few branches of thyme Handful of basil leaves 1/2tsp freshly ground black pepper

Tuna fillet with quinoa, shredded mangetout, radish and cucumber salad with violas

Use ribeye, sirloin or fillet steak to marinate. The steaks can sit happily in the brew for 2-3 days in the fridge meaning you can shop ahead without fear your meat will spoil. I cook both steaks and use one for the recipe on Pxxx for salsa verde and the other use in a stir fry the following evening, just added at the end so as not to loose its pinkness.

PXXX RASPBERRY AND WATER MELON SORBET

Put the steaks in a non reactive dish and pour on the oil add the garlic and orange slices and scatter with the ground pepper. Tuck the thyme branches and basil under and over the steaks and leave to marinate for 2 hours or preferably overnight. If you turn them after 24 hours they will keep in the fridge for 48 hours.

60g tricolore quinoa 1 x 2.5cm thick piece of fresh tuna 3 tbsp olive oil Juice of 1 orange 50g mangetout 8 - 10 French breakfast or mixed coloured radishes sliced 10cm piece of cucumber, peeled in stripes sliced lengthways, deseeded and sliced Sea salt f lakes and freshly ground black pepper Violas to serve

Remove the steaks from the fridge 30 minutes or up to an hour before you need them and salt both sides 10 minutes before cooking. Heat a ridged pan until smoking hot. Sear the steaks on one side for 3 minutes, turn and grill the other side for 2 minutes for rare or cook it to your preference. Lift onto a plate, cover loosely - so it doesn’t steam - with tin foil and leave to rest for 10 -20 minutes.

-16-

Rinse the quinoa and put in a pan with 150ml cold water. Bring to the boil and lower heat and cook for 8 minutes. Turn off the heat and leave covered for 20 minutes. Season and tip onto a dish and cool completely. Toss the tuna in 1 tsp of oil and season with salt and freshly ground black pepper. Put the rest of the oil in a bowl and whisk in the orange juice and season. Cook the mangetout in boiling salted water for 2 minutes, drain in a colander and refresh in cold water. Pile a few together at a time and slice into 3 lengthways. Put them in a dish with the quinoa, radishes and cucumber and pour on over the orange dressing. Heat a ridged grill pan and when just smoking lower the heat and cook the tuna for 2 minutes one side and 1 minute the other for rare (keeping it juicy) or cook to your liking. Let the tuna rest on a plate for 5 minutes before slicing and serving over the salad, scatter with a few violas or other edible f lowers.

-20-

Linda Tubby is a food stylist and writer, and has worked for magazines such as Sainsbury’s A verrine is a great way to serve an individual dessert, as the French name implies it has to be layered in a glass. If you don’t eat the apricots raw then it’s a good idea to cook the quantity called for in the recipe and depending on how many you have left you could finish them up with my easy breakfast porridge or use the full amount to replace the greengages in the eve’s pudding recipe as a variation. If you want to make your own coconut yoghurt it takes 4 - 48 hours and is easy to do see Pxxx

Apricot and blueberry verrine

PXXX COCONUT YOGHURT PXXX ALMOND EVE’S PUDDING PXXX MY PORRIDGE RECIPE Small glass white wine like a pinot grigio 2 tbsp caster sugar plus 1 tsp 1 tsp vanilla bean paste 300g apricots halved and stoned or 6 fruits 2 amaretti morbidi the soft sort, very useful to have in your cupboard Coconut cream yoghurt (available in stores but make your own PXX) Scented honeysuckle petals for a decorative f lourish (Lonicera japonica f lowers are edible the berries not)

Bring the wine, sugar and vanilla bean paste to a simmer in a saucepan large enough to take the apricots in a single layer. Add the apricots and cover with a cartouche which is a circle of baking parchment then a lid. Cook them gently for about 5 minutes until just soft. Lift into a bowl with a slotted spoon. Reduce the liquid until syrupy, pour all but around a tablespoon full over the apricots. Put the blueberries in the rest of the syrup and cook for a few minutes until glossy. Leave all the fruit to get cold.

Magazine, Waitrose Food Illustrated, Food and Travel and Bon Appetit. She has also written books on subjects ranging from barbecues to ice cream.

Make up your verrine by layering up prettily in a glass starting with some apricots in the base a little of the amaretti crumb, some blueberries then the coconut yoghurt. Repeat the layering ending with a dollop of yoghurt on the top. Add a f lourish of nectar laden edible honeysuckle if you have some available.

-23-

F OOD & DR I N K

healthy eating to reduce the risk of dementia H ealthy E ating

Margaret Rayman, Katie Sharpe, Vanessa Ridland & Patsy Westcott Professor margaret Rayman

100 fantastic recipes based on years of detailed research has a doctorate in inorganic Biochemistry from Somerville

College, Oxford, and has held post-doctoral fellowships at the institute of Cancer Research

and imperial College. Since 2007, she has been Professor

1998, she set up, and now co-directs, the highly respected

relationship between nutrition and disease. Her research, which includes a number of randomised controlled trials,

encourages you to put into practice

what we already know by providing a range of recipes. So, go for it –

and help yourself and your brain to age successfully!’

centres on the importance of trace elements to human

Format 220 x 210mm Extent 176pp ISBN 978-0-85783-228-3 Price £14.99 paperback/flaps Colour photography Will Heap Publication date January Rights World

H ealthy E ating

Vanessa Ridland is a registered dietitian who works in the nHS with patients in hospital and in the community, many of whom suffer from dementia. She feels passionately

about empowering people to do everything they can to reduce their chances of developing this devastating disease. Katie Sharpe is also a registered dietitian working within the nHS, and has personal experience of helping to care for a close relative with dementia. Vanessa and Katie both have first class honours degrees in nutrition and Dietetics from the University of Surrey, where they researched diet and dementia in their final-year projects.

Patsy Westcott is a well-established journalist and author specialising in health, nutrition, and ageing, who has recently added an mSc with Distinction in nutritional medicine

from the University of Surrey to her achievements. She writes regularly for publications including Woman & Home and Saga.

Cover design: nicky Collings Food Photography: Will Heap author Photo: University of Surrey Kyle Books • www.kylebooks.com

– From the Foreword by A. dAvid Smith FmedSci, ProFeSSor emerituS oF PhArmAcology, univerSity oF oxFord

to reduce the risk of

Dementia

HeaLtHY eatinG

in association with

Dementia affects nearly 36 million people wo

100 fantastic recipes based on extensive, in-depth research

7.7 million new cases every year, and has a dra

on sufferers and their families. there is evide

that a healthy lifestyle and diet, especially in m

help to reduce the risk of developing dement

in this much-needed book, margaret Rayma of nutritional experts give clear and effective

on how to adapt your diet and lifestyle to help

against this condition. in addition to general d

it includes 100 delicious and easy-to-follow re

of which are based on two years of careful res

detailed introduction summarises the team’s

explains, in a clear and concise manner, what

components and nutrients can help to protec keep it functioning to its best capacity.

the introduction is followed by a tempting c

recipes, such as Blueberry and Wheatgerm P

breakfast, Warm Chicken and Grapefruit Sal

and Baked trout with White Wine and Fenn

with a tempting Chocolate Orange mousse o

rayMan, ridland, sharpe & Westcott

Dementia affects nearly 36 million people worldwide, with 7.7 million new cases every year, and it has a dramatic impact on sufferers and their families. There is evidence, however, that a healthy lifestyle, especially in mid-life, can help to reduce the risk of developing dementia. In this much-needed book, Margaret Rayman, Professor of Nutritional Medicine at the University of Surrey, and her team of nutritional experts lay down some clear and effective guidelines to show you how to adapt your diet and lifestyle to help protect you against this disease – and with clear guidance and 100 delicious recipes, this book makes it easy. health with particular emphasis on selenium and iodine in populations with marginal selenium or iodine deficiency. She has published widely and has a number of highly cited publications in the Lancet. Her strong interest in how diet can be used to benefit health and reduce disease risk has led to the production of two previous books, nutrition and arthritis and Healthy eating: the Prostate Care Cookbook, the latter of which has been translated into three languages. She has been researching diet and dementia since 2011.

to reduce the risk of Dementia

mSc Programme in nutritional medicine that aims to give clinicians an evidence-based understanding of the

in a clear and balanced way, this book

HeaLtHY eatinG

of nutritional medicine at the University of Surrey where, in

HeaLtHY eatinG

‘as well as telling you about the science

zingy Cranberry Sorbet for dessert. the fanta

benefits of these dishes are sure to make them addition at any stage of life.

For each copy sold, the publisher will donate 20p to the the Waterloo Foundation (charity no. 1143426). the Waterloo Foundation will donate all royalties from the book sales to ty Hapus, a unique, specialist day-time service for people with dementia.

Margaret rayMan, Vanessa ridland, Katie sharpe & patsy Westcott

Hard facts and easy language – scientific information presented in a straightforward and accessible way.

mussels marinara

chermoula prawns

This is a very quick and easy recipe for mussels. The key to this dish is using a good-quality white wine. Serve with some fresh wholegrain crusty bread.

Chermoula paste is used in North African cooking and usually includes garlic, coriander, lemon, olive oil and spices. We have used it here as a sauce for our prawns, but it works just as well with other fish or meat. Serve these as part of a mezze or team it with rice and a salad to make a more substantial meal.

SERVES 2 • 500g mussels • 1 tablespoon olive oil • 1 onion, finely chopped • 2 small garlic cloves, crushed or finely chopped • ½ teaspoon dried oregano • 1 x 400g can chopped tomatoes

• ½ fresh red chilli, finely chopped or ¼ teaspoon dried chilli flakes (optional) • 125ml good-quality dry white wine • 2 tablespoons roughly chopped parsley

SERVES 4 • ½ tablespoon olive oil for frying • 400g prawns, peeled and deveined (leave the tails on for decoration)

Clean and debeard the mussels, discarding any with broken shells or those that do not close when tapped on the countertop. Heat the olive oil in a large pan and cook the onion, garlic, oregano and chilli, if using, a over medium heat until the onion is soft and translucent. Add the wine and bring to the boil. Add the tomatoes and half the parsley and simmer for 3–4 minutes. Tip in the mussels and simmer for 3–4 minutes until the shells have opened. Discard any unopened mussels. Serve the mussels with the remaining parsley sprinkled over the top. Chosen as a source of: vitamins B6, B12, C, E, folate, selenium, omega-3, fish/seafood, polyphenols PER SERVING: 236 KCAL; 8.6G FAT; 1.2G SATURATED FAT 3 portions of fruit and vegetables

For the chermoula • 2 garlic cloves, crushed or finely chopped • Zest of ½ lemon • 2 tablespoons lemon juice • 3 tablespoons freshly chopped parsley • 3 tablespoons freshly chopped coriander • 1 teaspoon paprika • ½ teaspoon chilli flakes or ½ fresh red chilli (optional) • ½ teaspoon cumin • 3 tablespoons olive oil

To make the chermoula, place the garlic, lemon zest and juice, herbs and spices and 1 tablespoon of the olive oil in a small food-processor (or pestle and mortar) and process briefly. Continue to add the remaining olive oil slowly while processing until well combined.

mushroom and tomato omelette This omelette makes a warm and satisfying start to the day. SERVES 1 • ½ tablespoon olive oil or olive oil spread • 10g chestnut mushrooms, washed and sliced • 3 baby tomatoes, quartered

Heat the olive oil in a frying pan and sauté the mushrooms until golden brown. Add the tomatoes and sauté for a further 1–2 minutes. Whisk the eggs with the milk and season with salt and pepper. Add the egg mixture to the mushrooms and tomatoes and stir gently. Draw the set mixture from the sides of the frying pan into the middle and allow the liquid mixture to run to the sides. When the omelette has set, place the frying pan under the grill to brown the top. Chosen as a source of: vitamins B12, D, E, folate, MUFA, fish/ seafood, polyphenols PER SERVING: 214 KCAL; 17.4G FAT; 3.9G SATURATED FAT 0.5 portions of fruit and vegetables

• ½ teaspoon dried mixed herbs • Pinch of chilli flakes (or to taste) • 100g baby button mushrooms • ½ yellow pepper, sliced • 100g cherry tomatoes, halved • 75g spinach leaves • Granary or wholegrain toast, to serve

Heat the garlic oil in a large non-stick frying pan over a medium heat. Add the chopped onion and cook gently until translucent, about 5 minutes. Add the tofu to the pan, breaking up gently with a spatula. Add the turmeric, soy sauce, lemon juice, dried herbs and chilli flakes and stir gently. The tofu should now resemble scrambled egg. Gently clean the mushrooms with a paper towel if necessary and add to the pan with the sliced pepper and cherry tomatoes. Cook gently until they are just tender, stirring occasionally. This will take about 5–10 minutes. Tip the spinach into the pan, cover and leave for 2–3 minutes after which time the leaves will have wilted and can easily be stirred into the tofu.

If serving as a brunch, this also works well with vegetables such as broccoli, courgettes or even carrots.

Chosen as a source of: vitamins, B12, C, E, selenium, MUFA, fish/ seafood, polyphenols PER SERVING: 183 KCAL; 11.8G FAT; 1.7G SATURATED FAT 0 portions of fruit and vegetables

healthy eating to avoid dementia

• 60g unsalted cashew nuts • 1 tablespoon garlic-infused olive oil • 1 red onion, finely chopped • 300g silken tofu • 1 teaspoon turmeric • 1 tablespoon light soy sauce • 1 tablespoon lemon juice

Toast the cashew nuts in a non-stick pan over a medium heat until golden; put to one side.

Serve on granary or wholegrain toast topped with the toasted cashew nuts.

Chermoula is very versatile. Try marinating skewers of lamb or chicken breast for a couple of hours before barbecuing or spread it on fish fillets before baking.

healthy eating to avoid dementia

Thanks to Ilona and Adam Sharpe who developed this delicious breakfast/brunch dish as a vegan alternative to a full English breakfast. This brightly coloured dish tastes as good as it looks! SERVES 4 FOR BREAKFAST OR 2 FOR BRUNCH

• 2 free-range eggs • 1 tablespoon skimmed milk • Salt and freshly ground black pepper

Preheat the grill to hot.

Heat the oil in a pan and fry the prawns over a medium heat until just turning pink, then add the chermoula, coating the prawns well, and continue to cook for 2–3 minutes until the prawns are firm.

rainbow scrambled tofu

Good source of Allium and cruciferous vegetables. Source of legumes, soya and vitamin E PER SERVING: 208 KCAL; 14.6G FAT; 2.5G SATURATED FAT 1.5 portions of fruit and vegetables

healthy eating to avoid dementia

Margaret Rayman is a Professor of Nutritional Medicine at the cranberry sorbet

mango and lime sorbet

This yummy sorbet has a really creamy mouthfeel and makes a luscious accompaniment to fruit salad or chocolate-dipped fruit.

This is a very light tasting sorbet that isn’t too sweet. The addition of the rum gives the sorbet a taste of the Caribbean, as well as ensuring it doesn’t set too hard.

MAKES ABOUT 1.5 LITRES • 500g fresh or frozen cranberries • 350g caster sugar • 500ml water

Place the berries in a pan with the water and sugar. Bring to the boil, stirring occasionally, then cover and simmer on a gentle heat for about 15 minutes or until the berries have popped out of their skins and are very soft. Carefully pour the mixture into a blender or food-processor and purée until it looks almost completely smooth. Strain the mixture through a sieve to remove any bits of skin or seeds, pressing down well so as not to waste any purée. Discard the solids. Leave the sorbet mixture to cool to room temperature then cover and put in the fridge for several hours or overnight to chill. Transfer to an ice-cream maker and process according to the manufacturer’s instructions. Alternatively, pour the mixture into a freezerproof container and place in the freezer. After an hour, remove from the freezer and break up the ice crystals using a fork. Return to the freezer and repeat until the sorbet is frozen. The sorbet can be served immediately or transferred to a rigid container and frozen until required. It will keep very well in the freezer for several weeks although you will need to transfer from freezer to fridge to soften for a few minutes before serving. Chosen as a source of: vitamin C, polyphenols PER SERVING : 242 KCAL; 0.1G FAT; 0G SATURATED FAT 1 portion of fruit and vegetables

• 450g fresh or frozen mango • 30ml (2 tablespoons) rum • 3 tablespoons caster sugar, or to taste • 60ml (4 tablespoons) water • Juice of ½ small lime

If you are using frozen mango, you may need to let it defrost a bit in order to blend easily. Place all the ingredients in blender and blend until smooth. Taste and add more sugar if needed, bearing in mind that some of the sweetness will be reduced once frozen. If you have an ice-cream machine, process according to the manufacturer’s instructions. Alternatively, pour the mixture into a freezerproof container and place in the freezer. After an hour, remove from the freezer and break up the ice crystals using a fork. Return to the freezer and repeat until the sorbet is frozen. The sorbet can be served immediately or transferred to a rigid container and frozen until required. It will keep very well in the freezer for several weeks although you will need to transfer from freezer to fridge to soften for a few minutes before serving. For a summer fruit alternative use 500g summer berries, add 2 tablespoons of cherry liqueur and leave out the lime. If you use fruits with small seeds like raspberries or strawberries, sieve the fruit purée before freezing to remove any small seeds. Chosen as a source of: vitamin C, polyphenols PER SERVING: 119 KCAL; 0.2G FAT; 0.1G SATURATED FAT 1.5 portions of fruit and vegetables

healthy eating to avoid dementia

University of Surrey and regularly gives lectures and speeches across England. Katie Sharpe,

SERVES 4

Vanessa Ridland and Patsy Westcott are all postgraduate students who developed the concept of this book as part of their final dissertation.

healthy eating to avoid dementia

H ealthy E ating

The Royal Marsden Cancer Cookbook Clare Shaw PhD RD In association with The Royal Marsden NHS Foundation Trust

Format 250 x 210mm Extent 240pp ISBN 978-0-85783-232-0

Nutritious recipes during and after treatment, to share with friends and family

Price £19.99 hardback Colour photography Georgia Glynn Smith Publication date February Rights World

H ealthy E ating

This book is divided into three: a detailed section by Clare Shaw on diet and cancer and the problems faced during treatment (such as loss of appetite, nausea, sore mouth, change of taste); nutritionally beneficial recipes to cook during treatment that are wholesome enough to keep you strong even if you can’t eat much; and a section of recipes for after treatment aimed at keeping you healthy. Designed to serve as smaller portions and for two people as well as for families, there are also lots of tips about budgeting, leftovers and freezing. Clare wants to emphasise that you don’t have to cook ‘special’, separate meals for one, the rest of the family can eat in the same way, saving on time and stress as well as encouraging a healthier diet for all.

One in three people will be diagnosed with cancer during their lifetime.

NOODLE POTS

CL AUDIA RODEN TAGINE OF CHICKEN

Serves 1, but just multiply for more people 1 small carrot, peeled ½ a courgette ½ a red pepper 1 spring onion A handful of bean sprouts A few leaves of spinach Some left over chicken (optional) 1 teaspoon root ginger, finely chopped 1 garlic clove, finely chopped A few coriander leaves 1 nest/strip of quick-cook egg noodles ½ a chicken stock cube or vegetable bouillon, or a sachet of miso paste A dash of soy or fish sauce A squeeze of lime

Energy 163kcals Protein 7.8g Fat 1.9g Sat. Fat 0.3g Total sugars 12.6g Salt 0.76g

- with Preser ved Lemons and Green Olives

This is a very quick lunch to make when you have a few vegetables in the fridge, perhaps that you can spare from a stir-fry or something similar. Use the list here as guidance only – you can add any vegetables which need minimal cooking, or are good fairly crunchy, including peas, cabbage, baby corn. You can also vary the flavours a lot – for example, instead of chicken stock and soy sauce, you could use a sachet of miso soup. You could even use cooked rice instead of noodles. This a great dish to take to work for a healthy, cheap desktop lunch.

Serves 1 3 tablespoons extra virgin olive oil 2 onions, grated or very finely chopped 2−3 garlic cloves, crushed ¼ teaspoon crushed saffron threads or good-quality saffron powder ¼–½ teaspoon ground ginger 1 chicken, jointed or 4 chicken quarters, skinned Juice of ½ lemon 2 tablespoons chopped coriander 2 tablespoons chopped flat-leaf parsley Peel of 1 large or 2 small preserved lemons, cut into quarters or strips 12−16 green or violet olives (see above) Salt and freshly ground black pepper

Shred the carrot, courgette, red pepper and spring onions and layer them into a tall Tupperware box or large preserving jar. Add the beansprouts, spinach and any other vegetables you might be using along with the leftover chicken if you have it. Sprinkle over the root ginger, garlic, coriander and your choice of stock cube then squash in the noodles. Seal well and leave until you are ready to eat it. Boil a kettle and pour boiling water over your noodles until they are just covered. Give everything a quick stir or prod with a fork or chopsticks, then cover again and leave for a minimum of 5 minutes. Check to see if the noodles are soft enough and leave for a couple more minutes if necessary. Season with soy or fish sauce to taste and add a squeeze of lime if you like.

Energy 62kcals Protein 3.0g Fat 4.4g Sat. Fat 2.4g Total sugars 2.4g Salt 0.26g

AFTER TREATMENT Light Meals

“This is the best-known Moroccan chicken dish. It was the only one, apart from appetizers, served during an evening of Arab poetry and story-telling, accompanied by musicians, that I attended in a Paris restaurant. The olives do not have to be stoned. If you find them too salty, soak them in 2 changes of water for up to an hour.” Select a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer. Pour in the oil and heat before adding the onions. Sauté, stirring over a low heat, until they soften, then stir in the garlic, saffron and ginger. Put in the chicken pieces, season with salt and pepper, and pour in about 300ml water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. If using breasts, lift them out after about 20 minutes and put them to one side. Continue to cook the remaining pieces for a further 25 minutes or so before returning the breasts to the pan. Stir the lemon juice, the chopped coriander and parsley, the preserved lemon peel and the olives into the sauce. Simmer, uncovered, for 5−10 minutes, until the reduced sauce is thick and unctuous. If there is too much liquid, lift out the chicken pieces and keep them to one side while you reduce the sauce further, then return the chicken to the pan and heat through. Present the chicken on a serving dish with the olives and lemon peel on top of the meat.

BEFORE TREATMENT Breakfast & Brunch

Clare Shaw PhD RD was appointed as the first Consultant CHOCOL ATE AND BEETROOT CAKE

225g self-raising flour 50g cocoa 125g soft butter, diced 200g soft light brown sugar 50g honey 100g dark chocolate 3 free-range eggs 200g cooked beetroot, pureed 2 teaspoons espresso powder dissolved in 2tbsp hot water (optional) To fill and decorate 200ml double cream 100ml thick crème fraiche 1 tablespoon runny honey

Energy 668kcals Protein 7.4g Fat 41.2g Sat. Fat 23.3g Total sugars 47.2g Salt 0.66g

This cake has had the amount of sugar cut by around a third, thanks to the addition of beetroot and honey. The result is a cake that is very moist, with a dark, rich chocolate flavour. Consequently it does make a good dessert – so if you prefer, do not decorate it, just serve slightly warm with the crème fraiche on the side. This way it will keep better, too. Line a loose bottomed 23cm cake tin with baking parchment. Preheat the oven to 180ºC/160ºC Fan/ gas mark 4. Sift the self-raising flour and cocoa into a small bowl. Break the chocolate into a bowl and melt over a simmering pan of water. Cream together the butter and sugar until light and fluffy. Add the honey, then start adding the eggs with alternate tablespoons of flour, mixing well in between, then add in the rest of the flour. Pour in the melted chocolate, the beetroot and the espresso. Make sure everything is evenly incorporated then then pour into your prepared cake tin. Bake in the preheated oven for 40-50 minutes. If after half an hour you feel the top of the cake is in danger of burning, cover with a sheet of foil. Your cake will be done when the top is springy in the middle and it has shrunk away from the sides slightly. Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack. To make cake topping , mix together the crème fraiche with the honey – it will loosen considerably. Whisk the cream until thick and airy, then fold the crème fraiche mixture into the cream, making sure you don’t knock the air out of it. If you feel it is a bit loose, chill for half an hour; it should be OK. Cover the entire cake – top and sides – with the cream and smooth over with a palette knife. Decorate with shavings of dark chocolate.

Dietitian in Oncology in 2004 at The Royal Marsden NHS Foundation Trust where she still works. Her childhood success in local and national cookery competitions lead to her interest in the science of food and a degree in nutrition. Her interest in helping support people with cancer to eat well during and

Desserts & Baking AFTER TREATMENT

after treatment has led to a career spanning more than 20 years.

H ealthy E ating

Asia Light Ghillie James

Format 255 x 205mm

Fresh & healthy recipes from South-East Asia

Extent 192pp ISBN 978-0-85783-287-0 Price £16.99 paperback/flaps Colour photography Peter Cassidy Publication date January Rights World

H ealthy E ating

ASIA LIGHT FRESH & HEALTHY RECIPES FROM SOUTH-EAST ASIA

Asian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren’t as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie’s own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots. These recipes are packed with superfood ingredients and have the traditional South East Asian balance of hot, sour, salty and sweet. With chapters on: Starters; Soups; Salads; Rice & Noodles; Baked, BBQ and One Pot; Stir-fries; Curries; Ices, Coolers, Cocktails & Sweet Treats; plus a bonus Basics section on how to make more healthy versions of South-East Asian pastes and sauces, this is a cookbook that can be used every day and by anybody.

Ghillie James

‘A writer who is informed, inquisitive and instructive, and a cook who is creative and accessible.’ Daily Mail

Ghillie James

‘[Ghillie is] a writer who is informed, inquisitive and instructive, and a cook who is creative and accessible.’ Daily Mail

STARTERS Though there’s a time and place for sitting down at the table and eating a starter, by far my favourite way to eat a first course is to munch on a shared platter of goodies whilst sitting around having drinks and chatting. And Asian starters are my favourite nibbles to cook as they are so wonderfully varied and often have interesting dips and sauces to dive into. Prawn and lemongrass pops, satay sticks and Japanese meatballs can all be prepared way ahead of time, then quickly cooked and served on a large tray for guests to help themselves. And there’s no need for garnishes or cutlery either, as the recipes are pretty enough and everything is designed to be eaten in the fingers. Though Asian starters such as crispy spring rolls and Thai fish cakes with sweet chilli sauce are undenyably delicious, they are not exactly the healthiest – and can often leave you feeling heavy and full before you’ve even sat down to dinner, so it will hopefully be a helpful chapter to find some Asian nibbles that are a bit lighter in both meanings of the word. Not too far off piste, but baked, grilled or barbecued rather than deep fried when needed and avoiding the high salt and sugar contained in many of the dipping sauces you can buy off the shelf. And for super easy options – try the baked nuts or healthy seaweed instead of high salt crisps and nuts.

SALADS

ROASTED PUMPKIN WITH ROCKET, TOASTED SEEDS AND A LEMON MISO DRESSING A really tasty hearty salad that can be kept truely Asian if minus the rocket, or made even more east meets west with ease with the addition of some lamb cutlets on the side or even blanched green beans, feta chunks or black olives stirred into the salad. The pumpkin takes a few minutes less time in the oven, so check for doneness so that it doesn’t go mushy. If you like lots of dressing, make another ½ again, as I have kept the salad lightly dressed for obvious reasons! Serves 4 as a main course or 6 as an accompaniment

500g Japanese pumpkin or butternut squash, peeled and cut into 2.5cm thick wedges or slices 1 tablespoon coconut oil 2 teaspoons runny honey a pinch chilli flakes 2 heaped teaspoons pumpkin and sunflower seeds 2 teaspoons red or white miso paste 1 1/2 tablespoons lemon juice 1 tablespoon rapeseed or extra-virgin olive oil 100g rocket leaves Preheat the oven to 200c/180fan/gas mark 6. In a baking tray, toss the pumpkin with the coconut oil, half the honey, the chilli flakes and some sea salt and pepper. Bake for 25-35 minutes, until just tender, adding the seeds for the final 5 minutes. Remove from the oven and leave to cool, then cut into smaller chunks. Meanwhile you can make the dressing. Whisk the miso with the lemon juice, remaining honey and olive or rapeseed oil. Taste for sweetness/ sourness and toss with the cooled pumpkin, rocket and seeds.

if serving 6, per serving: 86 kcals | 5g fat 3g sat fat | 2g protein | 9.5g carbs | 6g sugar 0.2g salt

STARTERS

Ghillie James was food editor of Sainsbury’s Magazine for five years and now writes freelance VIETNAMESE STYLE CHOCOLATE AND COFFEE POTS The Vietnamese serve heart racing strong coffee that usually arrives with a little metal filter on top and a glass of condensed milk on the side, which sinks to the bottom of the cup and gives a delicious sweet creamy rush. These fun little puds are a sort of Vietnamese inspired chocolate pot. Makes 8 x 50ml glasses, or 6 espresso cups per 50ml 55 kcals | 2.5g fat | 1.5g sat fat 2g protein | 6g carbs | 6g sugar | 0.1g salt

100g dark chocolate, minimum 60% cocoa solids, plus a little for grating 2 teaspoon quality cocoa 2 tablespoons condensed milk – do not use the light variety 5 tablespoons boiling super strength espresso coffee 3 egg whites ½ teaspoons lemon juice

for Delicious, BBC Good Food

Put the chocolate, cocoa and milk into a bowl and melt over a pan of just boiled water. Remove from the heat (it will be quite thick at this stage but don’t worry). While still hot stir in the just made hot coffee. Cool for 15 minutes or until room temperature. Whisk the egg whites with the lemon juice until they form stiff peaks. Stir 1 large spoonful into the cooled chocolate to loosen, then fold the remaining whites into the chocolate mixture. Divide between 6 small espresso cups or pretty glasses. Chill then grate a little chocolate on the top before serving

and the Boston Globe. She is the author of Jams, Jelly, Relish and Fresh from the Freezer as well as Amazing Grains, which was nominated for the Guild of Food Writer’s Miriam Polunin Award for Work on Healthy Eating. Singapore, Ghillie’s home, is a

ICES, COOLERS, COCKTAILS & SWEET TREATS

foodie hub and melting pot for all cuisines.

H ealthy E ating

Juice H ealth & B eauty

Format 229 x 164mm Extent 192pp ISBN 978-0-85783-273-3 Price £12.99 flexi Colour photography Georgia Glynn Smith and Patrick Drummond Publication date January Rights World

Liz Earle The ultimate guide to juicing for health, beauty and wellbeing Liz Earle has been singing the praises of juicing for over 30 years. This book is the perfect introduction and clearly explains the many health benefits – from weight loss, improving your skin and vitality, to boosting your immune system. She includes a directory with the nutritional lowdown on each fruit and veg, explains why home-made juice is so much better than shop-bought and the benefits of inner cleansing juice diets, including one- and three-day fasting and detox programmes.

‘There’s no denying that for a woman in her 50s Liz’s skin is an inspiration to women everywhere.’ YOU Magazine

H ealth & B eauty

Beta BEETROOT Beetroot has been cultivated since the fourth century BC and in ancient times was only used for medicinal purposes. Nowadays it is widely used as a delicious vegetable, while it continues to be valued for its therapeutic uses. Beetroot juice is one of the most powerful cleansers and blood builders. It contains many nutrients including folic acid, magnesium and a highly absorbable form of iron to help build red blood corpuscles. Although the iron content of beetroot is not particularly high, it is of a form that is easily assimilated. Because of this, beetroot juice also has a therapeutic effect on menstrual disturbances and can relieve some of the uncomfortable effects of the menopause. Beetroot juice is reputedly nourishing for the gall bladder, kidneys and liver. Its high beta-carotene content makes it good for both the digestive and lymphatic systems and it helps promote the elimination of toxins. More recent research has shown beetroot to be rich in dietary nitrate, which can help lower blood pressure and improve blood flow. Beetroot also contains betaines, compounds of a

44 – Getting Started

Brassica oleracea BROCCOLI red colour that are not broken down by the body, which is why urine and stools turn purplish-red after eating or drinking the juice – a quite disconcerting effect if you are not expecting it! Since beetroot juice is a powerful kidney and blood cleanser you may want to mix it with other juices (apple, carrot, cucumber), which will also soften the powerful taste. The dark green beet tops can be juiced as well, so don’t discard as they are packed with beta-carotene and chlorophyll. Buying and preparing: Often beetroot is cooked before being sold, but try to buy it raw. Scrub well and remove the toughened stalks (but not the leaves) before juicing. Juice extracted: 170–227ml per 450g of beetroots or leaves

Broccoli is a member of the cabbage or Brassica family and is a real winner when it comes to carotenoids, as it contains high levels of beta-carotene, folic acid and manganese and also contains much talked about compound sulforaphane, which may make it a great cancer-preventing super food. The American Cancer Society recommends that we eat broccoli several times a week, which, it claims, ‘might reduce the incidence of colon, stomach and oesophageal cancer’. Broccoli is also a rich source of vitamins C, B1 and folic acid and the minerals calcium, sulphur, iron, potassium and selenium. It has similar therapeutic properties to its relatives (cabbage, cauliflower and Brussels sprouts, etc.) and is particularly good for maintaining healthy hair, skin and eyes.

Buying and preparing Choose bright green heads with tight tops. Yellow or brown loose heads are past their best. The stems should be firm with freshlooking leaves; avoid woody stems. Broccoli is available throughout the year, but because it does not keep for long it should be used within a few days. Before juicing, wash thoroughly. Juice extracted: 114–142ml per 450g of broccoli

Spiced Raspberries

Melon Cocktail

This sweet and spicy juice is also very warming due to the inclusion of ginger, a root that has much culinary importance, but medicinally it is valued for its unique phytochemicals and health-benefiting oils that give it antibacterial and antiinflammatory properties. This juice is also a good source of sulphur, chlorophyll, Vitamin E and anthocyanins – so an excellent allround skin-saver. I recommend this juice when you feel your skin (and psyche) needs a bit of a pick-me-up

Melons have a high water content, which is important for hydrating the skin, but they also contain valuable vitamins and minerals. Watermelon flesh is a great source of beta-carotene and vitamin C, while the seeds are rich in zinc and selenium, so it’s an all-round great antioxidant. Cantaloupe is also rich in folic acid, an important nutrient for cell regeneration and helping to keep the wrinkles at bay.

2 large handfuls watercress 16 – 20 red grapes 1 handful raspberries

3 – 4 broccoli florets 1/5 medium watermelon, peeled as close to the skin as possible ¼ cantaloupe melon 1cm piece fresh ginger root, peeled

1cm piece fresh ginger root, peeled Juice all the ingredients, stir well and serve immediately.

Getting Started – 45

Juice all the ingredients, stir well and serve over ice.

122 – Juicing for better skin

Liz Earle is a trusted health, Cool Cabbage It is thought that the various types of cabbage (red, green, Savoy) contain different patterns of glucosinolates, so eating a variety of these vegetables gives us the broadest range of benefits. The rich red colour of red cabbage reflects its concentration of nutrients, including the amino acid glutamine, which is known to support the digestive tract. As with all cabbage juice, the flavour is quite strong, so juicing with cooling cucumber and citrusy lemon are a perfect match. Sip slowly, savouring each mouthful and this juice makes an excellent (super healthy) mealreplacement drink. ¼ cucumber 1 carrot 1 stick celery small wedge red cabbage ¼ lemon 1cm piece fresh ginger root, peeled Juice all the ingredients, mix well and serve immediately.

beauty and wellbeing expert who has written a number of bestselling books founded on her life-long fascination for botanicals and natural remedies. After working as a health and beauty magazine editor and TV presenter, she co-founded the Liz Earle Beauty Co. in 1995 – the multinational award-winning beauty brand, which was acquired by Avon in 2010.

110 – Juicing for Weight Loss

H ealth & B eauty

The THRIFTY GARDENER gardening

Alys Fowler How to create a stylish garden for next to nothing

Format 240 x 210mm Extent 192pp ISBN 978-0-85783-289-4 Price £16.99 paperback/flaps Colour photography Simon Wheeler Publication date March Rights World

GA R DE N I NG

Forget makeover culture and all your gardening preconceptions, this is a witty, wise and practical take on to how to create a garden that suits you. The Thrifty Gardener is about creating the garden of your dreams, regardless of resources or limited space. It will eliminate the intimidation factor and reveal the ins-and-outs of soil, seeds, sowing and growing. At the heart of this book is a DIY ethic that says you don’t always have to buy what you need, you can make it, take it or swap it with friends. From making window boxes out of wine cases to creating your own stylish compost bin, from bulking up perennials to finding plants for free, this book is packed with offbeat projects for a new generation of gardeners.

‘With a sense of fun and a passion for grow-your-own, Alys Fowler is helping to transform British backyards.’ BBC Gardens Illustrated

Design with love

Potting compost

The single key to a stylish garden is love – it’s that simple. My work has taken me from grand designs and tiny courtyards, to balconies and sprawling back yards. I think I can safely say I’ve seen a lot of gardens.The ones that made my heart sing, the ones I can still recall in great detail, all had one thing in common – the people who made, tended and lived in them truly loved them. Of course, some elements are more stylish than others, and to my mind, some plants beat others by miles for elegance and some are definitely cool. Naff furniture, piles of old plastic pots, old concrete paths and suchlike definitely don’t contribute to a stylish space. But on the whole, it’s doing your own thing – passionately – that makes a garden work.You need to decide what your style is and work with it. Half the battle with style is adopting the right spirit and following it through with conviction. If plastic gnomes and flaming bedding happen to be your thing, don’t let anyone put you off – just go for them unabashedly. Being fashionable is risky. Fashion is about selling magazines, so what’s ‘in’ one year is going to be ‘out’ the next. If you think back to those popular nineties’ gardens that were all decking and blue glazed balls, you get the point. The only cast-iron rule is to choose the right plant for the right place; there’s no point trying to grow sunny plants in shady places, or putting plants that love dry conditions into heavy, wet soil. Otherwise, do your own thing, be a little daring, and be inspired. Confidence and originality will win out in the long run.

Containers require good potting compost that holds moisture but drains well, and has a good structure so it doesn’t go dense and soggy when it’s wet.This is particularly important because containers undergo heavy watering and air is as important to roots as water. It is perfectly possible to make your own potting compost from scratch, using loam, home-made compost, sand and leaf mould, but if you have a small space it’s not that practical as you have to store all the individual ingredients. It’s often easier to buy the right stuff for the job. Most container-grown plants do best in loam-based compost. Loam is a fertile soil that is made up of more or less equal parts clays, sand and silt. Shop-bought loam is always sterilised so it is free of bacteria and potential diseases. A standard range of potting composts were developed in the 1930s by the John Innes Foundation. The composts are called No.1, No.2 and No.3 and each suits a specific range of plants and situations.The main ingredients are loam, peat or a peat-free alternative and sand. No.1 is ideal for seedlings; it has an open structure and is ideal for germination as it allows light and moisture to move freely through the compost and doesn’t contain much

Above: Take time to get to know your space – observation is your most powerful design tool. Opposite page: Do a little at a time. Start designing from the back door and work outwards.

Principles and practice Having said that, some design formulae are definitely worth looking at.You don’t have to abide by them, but the old mantra ‘learn the rules before you can break them’ stands true. All good gardens follow six golden principles – repetition, variety, balance, emphasis, sequence and scale – in one way or another. On top of these are secondary elements of colour, texture, form or shape and smell.These ideals apply as much to a collection of containers as to any scale of garden. The truth is that most of us inherit a garden that may have got some basics right and an awful lot wrong. A strong design philosophy is all very well when you have a blank canvas to work from, but it’s

not so easy when your garden already exists to someone else’s design.The best principle of all is always to work slowly. Never take on the whole garden at once. Start from the back door and work outwards.Take the lawn for instance: you may well have far more than you want, or it may be in the sunniest place which you might prefer to use for vegetables or flowers. But don’t rip it all up at once as that would mean a lot of work and digging and weeding.Take it up as you need the space. Follow the same approach when you’re buying plants – take it easy. If you run to the garden centre and max out your credit card on big plants, you may

From the ground up

D E S I G N W I T H LOV E

food. Seeds don’t actually require nutrients at the initial stages of germination, as the seed itself does all the feeding. No.2 is suitable for larger, establishing plants. Use it for potting on young seedlings and taking cuttings. No.2 has twice as much fertiliser in the mix because young plants need a rich diet to get going. No.3 is for long-term established plants, so it’s the best choice for containers. It contains enough fertiliser to keep plants going for the long haul. Stay away from peat At this stage it is all very simple, but there are still choices to make.You can have peat-based compost or a peat-free alternative. Please, for the planet’s sake, don’t use peat. It is neither economically or environmentally sustainable. Peat is a truly amazing substrate – it is inert, porous and helps provides ideal growing conditions – so there is a great deal of reluctance to give it up. But there are good alternatives, many of them made from coir (a byproduct of the coconut industry) or green waste. Coir absorbs water well and is free-draining like peat; some say it is a bit too free-draining to use for seeds and seedlings, but it is quick to re-absorb water, so is an ideal

alternative if you keep a close eye on watering. So-called ‘green waste’ can be a blend of anything from shredded pallets or chicken feathers to garden waste collected by the council for recycling.The trick is not to treat peat-free alternatives in the same way as peat. Peat-free alternatives have different qualities, so you should check when you buy them whether you need to treat them any differently from peat-based composts. The John Innes system is easy to understand, but manufacturers wanted something even easier. So they came up with multi-purpose compost, which somehow manages to meet all the requirements – sort of. It’s a bit of a ‘Jack of all trades, master of none’. You can use it for seed sowing and for cuttings, but it won’t necessarily give your plants the best start. It is a good choice for containers, but tends to contain a limited supply of food. If you can buy only one bag of compost, then buy peat-free multipurpose, but if you have room to buy another type too, then buy a bag of No.1 as it’s the most usefully different. As a rule of thumb, it is always best to amend multi-purpose compost. For seedlings, you need to add structure to the mix. I add roughly 50 per cent sand and vermiculite in equal parts.Vermiculite is a natural

No-garden gardening

volcanic product that holds on to water and releases it as the plants need it. For cuttings, I tend to add around 25–50 per cent horticultural grit, depending on the plants’ requirements. I also use special mixes for specific groups of containergrown plants.

Specific compost mixes Free-draining mix for succulents, Mediterranean plants and cacti 2 parts multi-purpose compost 1 part grit 1 part horticultural sand 1 handful (per pot) of slow-release food, such as chicken manure pellets

Super-light mix for roof-tops and balconies You need to water plants on roofs and exposed places more frequently. They will be subject to winds, so tend to dry out faster. Any lightweight compost mix, by its nature, will dry out fast so containers must be watered often. 2 parts multi-purpose compost 1 part vermiculite or perlite

General compost mix for vegetables and flowers 4 parts multi-purpose compost 1 part vermiculite 2 parts composted fine bark 1 handful (per pot) of slow-release food, such as chicken manure pellets

(vermiculite holds water better. Perlite is another very porous volcanic product; it can be dusty so watch out if you’re asthmatic.) 1 part polystyrene (this has no nutritional value at all, but it’s light, adds lots of drainage and it’s free. Polystyrene nuggets are used as packaging in lots of parcels. Look in skips as you get loads of it around new white goods.) 2 parts composted fine bark 1 handful (per pot) of slow-release food, such as chicken manure pellets

Left: Don’t skimp on compost for containers. Buy the best quality you can afford as it pays off in the long run.

P OT T I N G C O M P O ST

Alys Fowler trained at the Royal Horticultural Society, the New Saving your own seed An obvious reason to save seed is to save money – why buy new seed when you can harvest your own? But actually there is a lot more to it than thrift. In the last 40 years or so, gardeners have gone from being prolific seed savers to enthusiastic purchasers of commercial seeds. Most seeds on sale are hybrids, where every seed is the same, year after year, rather than traditional open-pollinated varieties (see Growing Heirloom Varieties on p. 92).There is nothing wrong with buying seed, you have to start somewhere, but it is genuinely important to save your own. When you save open-pollinated seed from your own garden, you are maintaining slightly different strains of vegetables and flowers.These strains represent a living gene bank that is adapted to local conditions. Every seed is a little bit different and widely adapted and adaptable to different conditions. For instance, if you grow from seed from an heirloom tomato (check it’s open-pollinated) you bought from a market and then save your seed, that tomato is already showing signs of adaptation to your conditions. Commercial hybrid seed is identical in every packet, every year.This means that growers have to adapt their growing conditions to the seed, not the other way round.We have unwittingly created a standardised growing system, which relies on standard conditions and fertilisers.Yet our climate has never been, and never will be, constant.We need a gene bank that will have enough variation to adapt to our future needs. Seed saving is fun, cheap and a powerful political gesture. Collecting seed is easy.You just need a little botany, some paper bags, a pencil and the willingness to give up part of your fridge to next year’s bounty. Seed forms as a result of pollination and successful fertilisation of a flower. Pollination can occur through wind, insects or animals. Once it happens, an embryo begins to form.This contains cells that will develop into the first root, stem and eventually leaves. All of this is bundled together and wrapped up in a seed coat.The seed coat is there to protect the contents of the seed, not only from physical harm, but also environmental. It’s the seed coat that prevents the seed from germinating in the wrong conditions. On top of the seed coat, some seeds are also protected by fleshy tissue, such as fruits and hips.This tissue is usually there to entice an animal to take the seed elsewhere, so it has the chance to colonise new territory. Some seed is contained within capsules that delay seed dispersal until the seed is ripe.

York Botanical Gardens and the

Opposite page: The best time to harvest seed is when they are ripe on the

Royal Botanic Gardens at Kew.

plant. This tends to be autumn for most summer-flowering plants. From top left, clockwise: Seedheads and pods of California poppies, chillies, marigolds, sunflowers (seedhead and flowers), love-in-

Whilst living in New York with only

the-mist. Centre: Hollyhock seeds.

a fire escape on which to grow plants, she found a community making beautiful gardens on low budgets and vowed never to waste money in her garden. She is a regular presenter on the BBC S AV I N G YO U R OW N S E E D

157

and she writes for the Guardian, Gardens Illustrated and BBC Gardening.

GA R DE N I NG

gardening on a shoestring Alex Mitchell Format 250 x 210mm Extent 176pp

100 ways to create a garden on a budget

ISBN 978-0-85783-265-8 Price £16.99 paperback/flaps Colour photography Sarah Cuttle Publication date March Rights World

GA R DE N I NG

In our increasingly busy and chaotic world, more and more of us are turning to gardening as a way to create pleasant spaces. However, as we all tighten our purse strings, the cost can make pastimes a source of further stress rather than of pleasure. Alex Mitchell’s Gardening on a Shoestring is full of inventive ways to achieve the garden you want on a budget, whether you are creating one from scratch or improving what you already have. Packed with money-saving tips, it combines classic gardening skills with simple, creative ideas. Sometimes it’s about going back to the old ways of doing things, techniques in danger of being forgotten; other times it’s about adapting to the new, saving money on equipment by making your own from inexpensive materials or knowing how to get bargains from nurseries and garden centres. So learn how to prune before you panic buy, grow food for peanuts, create pots for a pittance, propagate plants for nothing and make your own plant feed from weeds.

‘Her enthusiasm for transforming outdoor urban spaces into imaginative environments that produce edibles as well as flowers is inspiring.’ Chicago Tribune on Edible Balcony

4. Taking root cuttings

CONTENTS

5. Layering Climbers are some of the most expensive plants you can buy in the garden centre and, helpfully, two of our most popular are easy to propagate for nothing. You can also easily increase your number of strawberry plants this

1. Be a shoestring gardener

way too.

getting to know your garden • understanding your climate and location • borrowing equipment and tools • recycling • pruning before you panic buy

2. Pots for a pittance

Propagation trickiness rating:

choosing the best plants for your pots – and keeping them healthy • 10 upcycling container ideas • 10 foolproof container plants that will live for years • giving cheap terracotta pots some class

Suitable for: honeysuckle, clematis, strawberries You will need:

3. Garden style on a shoestring

An established honeysuckle, clematis or strawberry

modern garden • cottage garden • family-friendly garden • prairie garden

4. Grow food for peanuts how to choose and grow the crops that really will taste better and won’t waste your money • 1 pot, 10 crops: how to get the most from one edible container • make a raised bed • top 8 most cost-effective crops

5. Make plants for free

Propagation trickiness rating:

6. Perfect paraphernalia: How not to waste money on gardening kit

cuttings will grow best if planted the right way up so make a flat cut

Soil-based compost such as John Innes No 2

breeches, phlox, mint, Miss Willmott's ghost

at the top of the cutting and a slanted one at the bottom so you don't

Secateurs

get confused. The top of the cutting is the end closest to the crown

A trowel

You will need:

of the plant – you want the thick white ones, not the narrow ones.

A garden fork

Cut your sections of root into 5cm lengths. Fill your plastic pots with

When to do:

A sharp knife

compost and push a section of root into each one, with the slanted,

Spring–autumn

diameter ones are ideal

cut end down, so the top is flush with the surface of the compost. Then cover with 1cm of grit (this reduces the chances of rot).

How to do it

In the case of thinner roots such as those of phlox and mint, the

loose stems might be trailing along the ground. Give the stems an

Free-draining, soil-based potting compost such as John Innes No 2 Horticultural grit When to do:

Find an established plant and look around the base where any long technique is slightly different. Make the cuttings 10cm long, lay

experimental tug to see if any have rooted into the soil, and if so,

them horizontally on the surface of the compost and cover with

look for small plantlets. Carefully dig one up with as much of its

1cm of compost.

Mid-autumn to late winter

the 5 garden tools you need • make a garden table from pallets • make garden stools from car tyres • make pots out of newspaper • make a cold frame

7. Keep your garden healthy for almost nothing make your own compost bin • make a wormery • make a comfrey feed drainpipe • pest control • make a mini nettle feed factory

plant A large plastic pot

Suitable for: Oriental poppy, globe thistle, bear's

Plastic pots to root your cuttings into – 9cm

the best plants to borrow from friends • the easiest flowers to grow from seed and how to sow them • filling gaps in sunny and shady borders • growing cut flowers all summer

In the case of oriental poppies, globe thistle, Miss Wilmott's ghost and bear's breeches (acanthus mollis or acanthus spinosa), root

roots as possible and sever it from the main plant. Then pot it up an d take it home to replant.

Water well and leave your potted cuttings outside in a sheltered

How to do it

spot (tucked up against the wall of the house will protect them

If you can't find any rooted layered plants, simply make them

Dig around the outside of a plant to expose some of the thick white

from excessive rain). You should see new leaves emerging after a

yourself. Dig over an area of ground under the established plant

roots. If this isn't easy, just use your garden fork to lift the whole

couple of weeks. If you have a greenhouse or cold frame they can

then take a long stem and lay it along the soil. Bury it shallowly in

plant out of the ground, lay it on its side and have a good look at it.

overwinter in there, but if not, find a sheltered spot out of direct

several places along its length using the garden soil. Leave it for a

Using your sharp knife, cut off sections of the root. Never remove

wind. In the spring you can plant them out in the garden.

few weeks then return to see if any of the sections you have buried have taken root. These can then be severed from the main plant and

above Layering of strawberries. The plants can be secured either using

above Taking root cuttings of mint.

dug up for replanting.

garden wire (centre) or, more cheaply, with a stone (right)

more than a third of the plant's root system or it might die. Replace the soil around the plant or replant it and water it well. 6

Gardening on a Shoestring

Make Plants for Free 7

Alex Mitchell studied at the Chelsea Physic Garden and writes

A tapestry of succulents This makes a fantastic focal point for a wall in a small urban courtyard or balcony – a living painting that will look striking all year round. Sempervivens or house leeks are ideal since they don’t need much root depth or watering. You can pick up picture frames cheaply in charity or junk shops. The rest of the materials can easily by sourced from home improvement stores. Take offsets of existing houseleeks (see p?) and you won’t even have to buy the plants.

regularly for magazines and newspapers, including the Sunday

Difficulty rating: You will need 1 picture frame (bear in mind the bigger the frame, the heavier the finished tapestry will be) Timber baton to make the frame. The length will depend on the size of your frame (see instructions below). For a large frame, choose a baton that is 5cmx3cm. For a smaller frame, 3cmx1cm will be sufficient) 1 piece of exterior plywood to form the back of the frame (you can get this cut to measure at major DIY stores) 1 square metre of greenhouse shading material (you can buy this by the metre from a home improvement store). If you can’t find this, weed suppressing membrane is OK 1 wood saw 1 drill 1 pencil 1 tape measure Exterior wood glue 1 bag spaghnum moss (the kind used for lining hanging baskets) 1 bag soil based compost such as John Innes no 2 Sempervivens (house leeks), enough to fill the frame, in varying colours Scissors

How to do it Turn the picture frame over and lay it flat on the ground. With your saw, cut your timber baton into 4 pieces to make a box that fits on the back of the frame. It makes sense to fit this box to the inner rather than outer dimension of the frame to make the finished tapestry less heavy. Make sure you lay the narrower side of the timber baton on the frame. This will give the frame more depth so plants can grow

Telegraph and Gardener’s World magazine. She is the author of The

in it. Lay the timber batons to the side for now. Now take the baton that will be the bottom of the box when it is upright and drill three holes in it with your drill around 2mm in diameter. These will act as drainage holes so the compost does not become waterlogged. Next, take your piece of greenhouse shading material and lay it on the picture frame. It doesn’t matter if it overlaps. Apply wood glue all around the edge of the frame onto the shading material and also onto the bottom sides of the wooden batons. Stick these down

Rurbanite (2013) and The Edible Balcony (2010), both published by

on top of the shading material to make a box and weigh down with something heavy (bricks for example) until the surfaces bond securely. Allow to dry thoroughly. Mix the spaghnum moss and compost together in equal quantities

Kyle Books.

and then pour it into the frame. Make sure every corner is full since otherwise the compost will drop to the bottom when you stand the picture frame upright. Once you are happy that the frame is filled, cut your piece of plywood to fit the box and glue it on. If you don’t want to cut the plywood, most big DIY stores offer a board cutting service if you buy the board from them. If you will be hanging the picture on a wall, drill a hole in the top of the plywood to hang it from. Weight it down with stones, plant pots or anything heavy to ensure the bond is secure. Pots for a Pittance 15

GA R DE N I NG

First-time gardening Frances Tophill Format 240 x 210mm Extent 192pp

A step-by-step guide

ISBN 978-0-85783-254-2 Price £16.99 paperback Colour photography Clare Winfield Publication date April Rights World

GA R DE N I NG

Although excited by the prospect of moving into their own home for the first time, many people are mystified by the prospect of what to do with their outdoor space. First time Frances Tophill’s fuss-free, practical guide shows you how to create a space outside your own back door a step by step guide that’s designed by you, built by you and enjoyed by you. Beginning with advice on getting to know your garden – what type of soil you have, what the drainage Frances Tophill               and light is like – then on getting to know yourself          as a gardener – do you want a vegetable patch, an abundance of flowers or simply an extension of your The worldwide gardening and outdoor living market has indoor living space? – and then moving on to the grown by 12% in the last 5 practical design, including hard and soft landscaping years, and is expected to reach and building materials and guidance, Frances guides almost $183 billion in 2014, you through different types of plants and how to source reflecting a global interest in and plant them. There is also a section on aftercare, DIY gardening. telling you the best way to keep your garden well cared for and easy to maintain throughout the year.

gardening



  getting a site survey

Getting to know your garden

This may sound daunting but it can mostly be done through simple observation. What can’t is still incredibly simple to carry out. One of the most important, but often overlooked, steps in this vital process is establishing where the house services are. By this I mean mains electricity cables, phone lines, sewage, gas and water pipes and so on. The details of this are usually found on the ps I mean mains electricity cere are sometimes disused electric cables that have never been fully disconnected. Although often these will no longer be live it is worth finding the original plans of the house if possible so that you know for sure where these cables are and can avoid them when digging. Similarly, it is always best to avoid damaging working services. Nobody wants to damage a cable or pipe and then have to deal with a hefty bill after paying for the water company or gas board to come out and repair them. And on a serious note, accidentally digging through a cable of live mains electric can be potentially fatal. So although finding accurate maps of these

You’ve just moved into your own place and you have a plot of land at the back or in the front that you have absolutely no idea what to do with... Well, the first thing to remember is not to panic. Unlike a damp patch on the ceiling or mould growing up one of the walls, a garden that’s a bit unruly or a bit bare is not going to make the house fall down. Any gardener will tell you that all you need when embarking on this sort of project is a little patience.



things to consider: 1. light One of the most important, but often

In general, a garden has two components: the hard landscaping and the soft landscaping. The hard refers to the hard surfaces, structures and buildings and the soft basically means the plants. The former is always the one to start with when both designing and building a garden because planting is inherently

Not all of us (me included) are natural garden designers. And not all of us are creative. But regardless of your artistic ability, the design process can be one of the most exciting and enjoyable aspects of creating a garden. Being fun does not make it any less vital though. If this stage of the project is completed with care it will pay dividends when it comes to the construction process. Undoubtedly with any project you will encounter unforeseen issues. I remember once when starting to excavate the ground we came across tonnes and tonnes of solid concrete, which had to all be removed by hand! As you can imagine, this was a cost us a lot of time, money, morale and did nothing at all for my back! Hopefully, having conducted a full site survey as described in the introduction you will not face something as soul destroying as this without having an inkling before-hand. So that leaves you with the freedom to get creative and produce a design without those sorts of worries in the back of your mind. But still a design that covers all eventualities as far as possible means that a catastrophe of this nature becomes less likely. And more importantly, if you take the time to really think the design through then you will be more likely to be pleased with your garden once it’s finished. Having said all that, and being aware that you will now be feeling, even more,

                                                your

overlooked, steps in this vital process is estab lishing where the house services are. By this I mean mains electricity cables, phone lines, sew

5 point plan:

1

2. wind he ps I mean mains electricity cere are sometimes disused electric cables that have never been fully disconnected. Althoug

So the first thing to do is absolutely nothing! And I don’t mean put your feet up and have another cup of tea (although that’s always a good thing to do in a new house) but use the first few months to focus on the jobs inside the house that are really important. While you

The design

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 2

3. water he ps I mean mains electricity cere are sometimes disused electric cables that have never been fully disconnected. Althoug

3

4. temperature Although often these will no longer be live it is worth finding the original

5. soil type Although often these will no

4

longer be live it is worth finding the original plans of the house if possible so that you know fo

  

5

Frances Tophill is a horticulturalist and gardener. She is a cotypes of plant

growing season. A plant will germinate, flower and set seed all in less than a year.

SUB SHrUB

shrub A smallish woody plant, rather like a tree but without a single stem coming from the ground. Usually multi-stemmed or an open, branching system

bIeNNIal A plant that has a 2-year



A plant that lives for more than 1 year and has no woody tissues. All the growth is green and fleshy, from soil level to the tip.



aNNual A plant that lives for one



herbaceous pereNNIal





life cycle. During the first year it will put on leafy growth and usually a large root to store nutrients. The following year it will

grasses Similar to a herbaceous perennial in that it never produces woody tissues. Has parallel veining in the leaves and these leaves are always strappy. Does

clImbers A plant that will climb up something either by using tendrils to cling to a surface, sucker pads that act like glue or by wrapping its stems around

tree A woody plant that usually grows from one central stem (though not always). Tends to be bigger than a shrub.

semI hardy A plant that will tolerate a degree of coldness but will need some protection in winter, e.g. a fleece cover.

teNder A plant that will not tolerate

hardy A plant that can cope with frost.



A small shrub that never gets very tall. Looks like a herbaceous perennial but has woody tissues at the base.

presenter on ITV’s popular show Love Your Garden with Alan Titchmarsh. She first started gardening at the age of 7 and trained at the Royal Botanic Garden in Edinburgh.

any cold weather and will die if it gets left out in a frost.

GA R DE N I NG

The Smallholder’s Guide to the Good Life Suzie Baldwin Format 240 x 210mm Extent 224pp ISBN 978-0-85783-272-6 Price £18.99 paperback/flaps

Keeping and caring for poultry and livestock in a small space

Rachel Warne Rights World

Bestselling author of

THE

smallholder’s

Colour photography Publication date April

Suzie Baldwin Chickens

The Good Life in Real Life is a detailed manual to start, plan and manage your own smallholding. Suzie explains the level of work involved, how much space you need and how to prepare your land. There are chapters on keeping poultry (chickens, turkeys, ducks and geese), as well as pigs, goats and sheep, cows and bees. She also explains why having a variety of animals makes the best use of your resources and how many of each type to keep. Comprehensive advice includes choosing breeds, transporting, feeding, housing, daily care and wellbeing, as well as international legislation that applies to livestock.

GUIDE TO THE

Good Life keeping and caring for poultry and livestock in a small space

‘Practical advice right through from choosing your chooks, to taking care of them and general information. Brilliant for the novice and the experienced keeper alike.’ Grown Your Own on Chickens

GA R DE N I NG

geese

You need to be clear as to why you want sheep in order to choose the best breed for you. There is no breed that excels in meat, wool and milk production equally. Do let the market and geographical proximity to sheep breeders help you choose your breed. If you are wanting your sheep to breed, consider their ability to lamb and mothering abilities. Low input versus high input. When all points are considered, a compromise will probably need to be made. As long as your compromise is economical, you will learn to love them. Do not over extend yourself. Five sheep to one acre is about right. It is impossible to list all sheep breeds but I have discussed a few breeds to give you some ideas. Visit agricultural shows, do a lot of research and visit breeders before making your final decision. When just starting out, it is often best to find somebody locally and ask for advice, remembering different sheep have been developed for different areas to cope with the local landscape. Pick a breed that is suited to your situation. Having a flock of Texel’s that are large and heavy might not be suitable for a small person who is not physically strong. I am not keen on horned varieties, as I had a fright with a Jacob once and found the horns rather scary. Very amusing for my husband, who was too busy laughing to be helpful! There are so many breeds out there, you will find one to suit your personality. Do not rush into it – sheep are not disposable and deserve the best. If after reading this you feel maybe they are too much of a responsibility for you, you could always think of renting/ allowing someone to graze their sheep on your land; that way, you have the pleasure of watching and listening to them without the responsibility and hard work.

Geese are a lovely sight on a smallholding, with their comical waddle and knowing eyes. But they are very noisy, so if you have neighbours you really should check that they do not mind. They are fantastic guard dogs and will certainly let you know if anyone is about. They also make a considerable amount of mess! They produce wonderful eggs that make yummy omelettes and can provide you with a lovely roast. You do need a fair amount of space for geese as they are grazers so you really do need to make sure you have adequate land with good quality pasture that is not overgrazed by other animals and that the land is rotated regularly to avoid a build up of worms. They enjoy new grass over long lanky grass so mowing regularly will encourage new growth and new tips which they love, grazing with sheep or cattle works well. Geese love to keep themselves clean so access to water is needed, as with ducks. The water has to be kept fresh and clean. I often hear people say that geese do not need fox proof pens as they will see the fox off. I disagree strongly with this, as predators can and will attack geese, so unless they have a large lake with an island to sleep on they should be locked up at night and be protected with electric fencing during the day unless you are with them. I have lost geese to the fox so I am speaking from experience.

Feeding Understanding how sheep feed is very important; they are ruminants and are characterized by their ‘four stomachs’ and cud chewing behaviour. Lots of people believe they have four separate stomachs. This is not true – they have one stomach, which has four

Suzie Baldwin grew up on a farm in Devon, where from an early sheep My experience of keeping sheep started as a young girl. I loved lambing time: the smell and sounds filled me with excitement. One year, a farmer gave me an orphan lamb to rear. I can still remember the pleasures derived from having him, and my mum’s displeasure at him being in my bedroom! This was soon stopped and Barney, as he was named, was relocated to the shed. All did not go according to plan. I soon learnt that sheep are very simple minded animals; house training and party tricks like sitting and behaving were a no-no. Barney grew into a gorgeous, large, wilful sheep with no common sense; he was, of course, destined to the freezer. As a family, we have some amazing stories to share when it comes to raising sheep, all of which have enriched our lives with laughter and tears, such as the time when my husband was flattened by Jacob the ram (I did warn him!), or when my daughters were used as climbing frames by the lambs, or my youngest son’s total consternation watching his first lamb being born. There isn’t a day that goes by that we don’t have a giggle at one of the animal’s antics and there is definitely no better medicine than laughter. Before you get started Seeing sheep grazing in a field is a lot of people’s idea of heaven. They are indeed truly lovely to watch, but they are very illusory animals that need a lot of care. Because we see sheep grazing in all weathers on the moors or on hills, people believe that they look after themselves – they do not. They need worming, hoof trimming, dagging and shearing to name but a few. This said, they are great lawn movers and produce fantastic meat and wool. Before embarking on sheep-keeping, do a hands-on course. There are plenty advertised – most agricultural colleges run them. Or you could volunteer to help a local farmer/ sheep keeper

in return for some of their knowledge. If, after doing this, you feel sheep are still for you, consider raising some orphans for the first year. This will enable you to become accustomed to their needs. Lambs bought in the spring will be ready for the freezer in late autumn, giving you the winter to plan your coming year. If you have not got much land, this would be a very beneficial system as your field can be rested over winter with no worries about feeding or housing in bad weather. Doing it this way will enable you to be conversant with what is involved with producing your own meat – the whole process is not for everyone! Lastly, consider all the financial implications. Your land will need to be adequately fenced, you will need to budget for the cost of your sheep and their transportation, and be ready for any unexpected vet bills, as you never know what tomorrow will bring! It is always best to have an emergency vet fund. Sheep hurdles are an absolute must when it comes to handling your charges for worming, foot trimming or shearing. Shelter will be needed during the winter and for lambing. Always budget carefully for the winter, the lambing feed and the routine medication that will be needed.

age she cared for a menagerie of animals, including chickens, sheep, ducks, horses and even ferrets. She has kept chickens for more than 20 years and has recently moved to her own smallholding in Surrey.

Choosing a breed We keep sheep for a number of reasons: for their wool, hides, meat and milk. It is not easy to do it on a small scale. Hobby farmers tend to do it for the home grown meat etc, benefiting hugely from the fact that they have produced their own meal. Some people have sheep just as pets to mow the lawn – they are very relaxing to watch and the most eco friendly mower you will find. Remember there is no ‘one size fits all’ sheep breed, and there is no ‘best’ sheep breed. It all depends on your needs and what you can offer them in terms of

GA R DE N I NG

forgotten ways for modern days lifestyle , gift & reference

Format 234 x 189mm Extent 176pp ISBN 978-0-85783-229-0 Price £16.99 flexi Colour photography Cath Gratwicke Illustrations Katt Frank Publication date May Rights World

Rachelle Blondel Foreword by Dottie Angel A handbook for house & garden This book gives a nod and a wave to those homemakers, gardeners, crafters and kitchen alchemists who kept homes clean, gardens in order and hands busy using natural products and things that were close to hand. Ingredients from kitchen cupboards picked from the garden or foraged from hedgerows were used to clean the house, cure a chesty cough, freshen the skin or whip up a woolly scarf. Forgotten Ways for Modern Days uses much of this knowledge and wisdom, along with a pinch of love, to bring their crafty ways in to modern times. With clever cleaning tips, such as putting eggshells in your whites wash and an array of handy projects, such as Re-usable Beeswax Food Wrap, a Honey and Lemon Throat Soother and Bits and Bobs Eiderdown, Rachelle shows you how to make the most of your home without modern-day bells and whistles.

L I F E ST Y L E, GI F T & R EF ER ENCE

‘A feast of crafty ideas from granny-chic aficionados Rachelle Blondel and Tif Fussell.’ YOU magazine, Mail on Sunday on Granny Chic

SPRING CLEAN BUCKET

This book gives a nod and a wave to those home keepers, gardeners, crafters and kitchen alchemists who trod this path before us. Without access to modern-day bells and whistles solutions for keeping homes clean, gardens in order and hands busy were found from natural products and things that were close to hand. Ingredients from kitchen cupboards picked from the garden or foraged from hedgerows were used

Its that time of year when the days begin to lighten and the dappled light of

to clean the house, cure a chesty cough, freshen the skin or whip up a woolly scarf.

spring begins to shine into all those corners that have avoided anyone’s gaze for

Much of the knowledge and wisdom along with a pinch of love has been used throughout this book to bring their crafty ways in to modern times. More often than not our grandparents were forced out of necessity to be creative and use what

several months. Dust is gathering and whispering behind the sofa and the time

INTRODUCTION

has come to have a good old shift about and give everything a good old scrub.

was on hand whereas now we are bombarded with ‘stuff ’ that we ‘cannot possibly

This project is an ideal companion as you move from room to room throughout

do without’ and many of us just want to get back to basics and live a simpler life.

your home giving it a thorough once over.

Bringing simplicity and natural products into your everyday life is much easier INGREDIENTS

than you imagine and the joy of concocting various recipes can make a dull task

Large galvanised bucket 2 good-sized napkins or tray cloths length of sew/stick hook and loop tape, the diameter of the bucket

seem a little cheerier. The natural scent of a favoured essential oil can waft through the house when used in cleaning products, scented candles or gently infusing into the air. At the same time that oil can be helping to rid the air of germs and bacteria and keep those coughs and sneezes at bay.

1. Measure around the top edge of the bucket, divide this number in half. This gives you the length of each piece of tape.You may need to shorten each piece slightly depending on the placement of the bucket handle. Place the sticky piece of tape onto each side of the bucket, just under the rim. 2. Using the sew-on piece of tape as a guide, measure along the top edge of your napkin or cloth. If you have been wise and crafty then your choice will be a perfect fit but if it is a little too big fold and stitch

Whip up an eiderdown from scraps of fabric to keep the winter chills at bay or re-use those itchy scratchy blankets that were once destined for the dog bed. Make yourself a harvest apron to gather your bounty from the garden or from the pots of goodness growing inside when only a windowsill is available. For minor ills and niggles chose a natural remedy firstly before diving into a packet of pills, buttermilk wrap for sunburn or caraway tea for a jippy tum. Think about what you put onto your skin and opt for a more natural approach to cleanse it each day, gentle almonds and rosewater will give you a healthy glow whilst the

the fabric until you have the correct width. Stitch the tape along the top edge of your cloth 3. Fasten the cloth onto the bucket and turn up the bottom edge of the cloth to create a pocket. Pin into place. 4. Stitch the sides and base of the pocket and do a row of stitching down the centre to create two smaller pockets in your cloth. 5. Repeat for the opposite side.

banish acne tonic is great to have on hand when dealing with a breakout. You will start to see a potential in everything around you, things that may have been thrown out can now nourish your plants or whiten the wash. Nature is indeed one of our greatest inspirations and it seems quite right for her to lead us through the simplest of daily tasks that can make the place where we live a little bit nicer than it was before. 20 FORGOTTEN WAYS FOR MODERN DAYS

Rachelle Blondel (of ted & agnes) lives in Yorkshire, where she creates ‘handmade accessories

THE WONDER OF EGGSHELLS CLEAN STUBBORN STAINS FROM GLASS Place eggshells and lemon juice in whatever item you want to clean and leave for several days, swirling now and again. Especially good for those hard to reach nooks and crannies of fancy glass vases.

and vintage whatnot’. Her

Place eggshells in a small muslin bag secured tightly with a knot or string, pop them in your white wash and banish all signs of grey.

passion for sewing, painting and

from destroying your garden by sprinkling crushed eggshells around the plants.

faffing has filled her house, two

MAKE YOUR WHITES SPARKLE

PREVENT SLUGS AND OTHER CREATURES

– they much prefer them to the oyster shell supplement. Crush the shells and mix in with their normal food.

FEED THEM BACK TO YOUR CHICKENS

PREVENT PLANT CALCIUM DEFICIENCY Pop a handful of crushed eggshells into the hole before you plant tomatoes to guard against problems such as blossom-end rot. ENCOURAGE SEED GROWTH Poke a pin through the bottom of the shell and then fill with compost and use them to start your seedlings growing. BOOST YOUR COMPOST

barns and a caravan with untold treasure. She is the co-author

Add them to your compost heap to increase the

calcium content. Soak eggshells in apple cider vinegar for a couple of days and then use the mixture on bites or itchy skin

RELIEVE BITES

by filling an old jar half with eggshells and then topping up with water. Leave for a few days, then use to water your plants.

MAKE INDOOR PLANT FOOD

by baking eggshells in the oven at 180˚C for about 10 minutes. Allow to cool, then grind to a fine powder. Add a spoonful to soups or smoothies once a day.

of granny chic, which she wrote with Tif Fussell (Kyle Books 2012).

MAKE YOUR OWN CALCIUM SUPPLEMENT

Once you realise their potential, you will never be tempted to throw eggshells into the bin ever again. Powerhouses of healthy minerals, they can help to clean your home and nourish your garden. If you decide to feed them to your animals or indeed ingest them yourself, use shells from organic chickens and make sure you wash and sterilise them within an inch of their life.

USE TO MAKE CANDLES

Fill with beeswax and a wick plus a few drops of your

favourite fragrance.

Rachelle’s work has appeared in Living etc and Prima Magazine.

FO R G OT T E N WAYS F O R M O D E R N DAYS

L I F E ST Y L E, GI F T & R EF ER ENCE

Killing me soufflE Lachlan Hayman

Format 200 x 154mm

If music be the food of love, wok on

Extent 192pp ISBN 978-0-85783-283-2 Price £12.99 PLC Colour illustrations throughout Publication date May Rights World

Get ready for saucepan solos, nosh pits and air guitar caviar – Killing Me Soufflé is a veritable feast for the ears (and stomach), with an epic line up covering 90 music-inspired recipes. Get head banging at the Rock ’n’ Roll stage with Summer of 60 Naan and The Fennel Countdown; sing along to Pop hits with Mousse Like Jagger and Gherkin 9 to 5; and get down with Hip Hop and R’n’B classics like Killing me Soufflé and Fight for Your Right to Pâté. With delicious recipes created in conjunction with a professional chef, amusing illustrations and rib-tickling puns, Killing me Soufflé is the perfect feastival for music lovers. Bon Jovi Appetit!

L I F E ST Y L E, GI F T & R EF ER ENCE

This is a witty gift book along the lines of the best-selling Tequila Mockingbird, and will appeal across the board to festival and food fans of all ages.

Livin’On A Pear

Honey, Pear & Ginger Cake with Vanilla Bean Cream

A remix of: Livin’ On A Prayer, by Bon Jovi, 1986

THIS OVEN-BAKED STADIUM-LIFTER IS INSPIRED BY EVERY DRUNK MAN’S KARAOKE GO-TO TRACK AND BON JOVI’S SIGNATURE SOUND. THE SONG IS ABOUT A WORKING CLASS COUPLE WHO STRUGGLE TO MAKE ENDS MEET. OBVIOUSLY, WE’VE TAKEN SOME CREATIVE LICENSE, AS OUR GLORIOUS CAKE SCREAMS NOTHING BUT UPPER CLASS EXTRAVAGANCE. Preheat the oven to 160°C. Line a 22cm round cake tin with baking paper. Melt 50gm of butter in a large frypan over a medium heat. Once the butter starts to foam, scatter over 125 grams of the brown sugar and water, and then continue to cook for a few minutes until the sugar dissolves completely. Add the pears to the pan and stir to coat. Continue to cook for 8-10 minutes or until golden and tender and the liquid thickens. Transfer the pears to the base of the cake tin in an even layer. Set aside. Be careful, as the bench surface may be ‘slippery when wet’. Sift the flour, bi carb soda and spices into a medium bowl and set aside. In an electric mixer, beat the remaining butter and sugar for 4 minutes until pale and creamy. Add the treacle, honey and one egg, and beat until combined. Add the other two eggs one at a time, beating well after each addition. Add a third

Makes 1 large cake, 16 slices Preparation time: 30 minutes Cooking time: 90 minutes (plus cooling time) 175g unsalted butter, at room temperature 250g dark brown sugar 1 tbs. water 2 pears (buerre bosc or honey pears), cores removed and each cut into 1cm thick slices. 3 cups plain flour 1 tsp. bi carb soda 2 tbs. ground ginger 2 tsp. mixed spice ½ cup treacle ½ cup honey 3 eggs 250ml buttermilk 300ml single whipping cream 1 vanilla bean, halved ¼ cup icing sugar

Caprese In Love Heirloom Tomato & Bocconcini Salad with Salsa Verde

A remix of: Crazy In Love, by Beyonce’, 2003 BEYONCE’S DEBUT SINGLE, POIGNANTLY TITLED ‘CRAzY IN LOVE’, SAW HER PARTNER UP WITH THE MAN SHE WOULD LATER MARRY. AND EVERYONE KNOWS THAT THE CRAzIEST LOVERS ARE THE ITALIANS. THEREFORE THIS TUNE HAS INSPIRED OUR PASSIONATE RED, WHITE AND GREEN INSALATA CAPRESE.

Serves 6 Preparation time: 10 minutes Cooking time: 10 minutes 1kg heirloom or ripe tomatoes 400g bocconcini balls, roughly torn in half Salsa Verde: 1 cup flat-leaf parsley leaves 1 cup basil leaves 1 clove of garlic, finely chopped 2 tsp. capers, drained ½ cup extra virgin olive oil 1 lemon

To make the salsa verde, place the parsley, basil, garlic and capers in a food processor and mix until finely chopped. While the processor is running, slowly add the olive oil and lemon juice. Season to taste and continue mixing until all the ingredients are combined. Transfer to a bowl and leave to stand while preparing the salad. Slice and chop the tomatoes in a variety of ways (sliced, wedges etc.). Arrange the chopped tomatoes on a platter with the torn bocconcini. Drizzle over a little of the salsa verde onto each piece of tomato and cheese, serve immediately with crusty bread if desired and do some mean trumpet-aided catwalk power strides back to the kitchen. Any remaining salsa verde can be refrigerated in an airtight container for a few days.

Lachlan Hayman is Australian.

Fight For Your Right To Pate Pate & Caramelised Onion Toast Soldiers

A remix of: (You Gotta) Fight For Your Right (To Party!), by Beastie Boys, 1987 Intended as a cheeky parody of party songs of the tIme, thIs rIpper from the BeastIe Boys IronIcally went on to Become an anthem amongst those It was

He has worked in Marketing in London and Amsterdam in recent years before returning to Melbourne. He started gluttonbury.com in 2013.

attemptIng to mock. now It InspIres fancy pants party food. start By gatecrashIng the kItchen and crushIng your mom’s glasses wIth your l.a gears.

Makes 16 soldiers Preparation time: 10 minutes Cooking time: 1 hour 15 minutes 8 slices white bread, crusts removed ½ cup chicken liver pate 3 red onions, thinly sliced 50ml olive oil 3 cloves garlic, finely chopped 1 tbs. brown sugar 1 tbs. red wine vinegar 50g butter, just melted

Heat the oil in a large saucepan over a low heat. Add the onions and stir occasionally for 45 minutes until very tender and caramelised. Add the garlic and continue to cook for a further 5 minutes. Stir through the brown sugar and red wine vinegar and cook for another 5 minutes or until the liquid reduces. Season to taste and set aside to cool. Place the pate in a medium bowl and use a metal spoon to mix well until the pate softens to a spreadable consistency. Spread a layer of the pate over 4 slices of bread and then carefully top with the caremelised onions. Cover the onions with the remaining slices of bread to make four sandwiches. Heat a chargrill pan over a high heat. Use a pastry brush to carefully spread butter on the outside of each sandwich then cook each for 1 minute on both sides or until golden. Place the sandwiches onto a board and slice each into four soldiers. Serve as canapés or as an entrée.

L I F E ST Y L E, GI F T & R EF ER ENCE

BACK LIST

amazing grains

paul gayler’s sauce book

Garlic: The Mighty Bulb

Paul Gayler

Natasha Edwards

ISBN 978-0-85783-143-9

Format 255 x 205mm

Format 234 x 189mm

Price £25 PLC

Extent 224pp

Extent 160pp

Colour photography

ISBN 978-0-85783-166-8

ISBN 978-0-85783-060-9

Jonathan Gregson

Price £16.99 paperback/flaps

Price £14.99 paperback/flaps

Rights World

Colour photography

Colour photography Peter Cassidy

Richard Jung

Rights World

Ghillie James Format 250 x 210mm Extent 256pp

‘Ghilli James turns these small but mighty nutrition stars into palate-pleasing dishes.’ Delicious

BACK L I ST

Rights World

‘An important addition to any cookery collection and an excellent tool for every keen cook.’ Clarissa Dickson Wright

Tasting Tom Kime Format 246 x 189mm

Home at 7, Dinner at 8

Cook on a Shoestring

Sophie Wright

Extent 256pp

Old Favourites, new twists James Tanner

ISBN 978-0-85783-085-2

Format 255 x 205mm

Format 250 x 210mm

Price £15.99 paperback

Extent 176pp

Colour photography Lisa Linder

ISBN 978-1-85626-862-2

ISBN 978-0-85783-111-8

Format 255 x 205mm

Rights World

Price £14.99 paperback/flaps

Price £15.99 paperback/flaps

Extent 176pp

Colour photography

ISBN 978-0-85783-091-3

Romas Foord

Jemma Watts

Price £15.99 paperback/flaps

Rights World

Colour photography

‘Her recipes are quick, easy and outrageously scrummy.’ Bella

‘Sophie’s easy-to-follow recipes make whisking up a feast effortlessly simple.’ Food and Travel

‘An unrivalled tutorial in foods that sing with flavour.’ Rose Prince

Anders Schønnemann Rights World

B acklist

Full of Flavour

The Modern Vegetarian

Format 255 x 205mm

Format 240 x 210mm

Extent 208pp

Extent 240pp

Extent 176pp

ISBN 978-0-85783-171-2

ISBN 978-0-85783-006-7

ISBN 978-0-85783-109-5

Format 255 x 205mm

Price £19.99 PLC

Price £14.99 paperback

Extent 240pp

Colour photography Jenny Zarins

Colour photography

ISBN 978-0-85783-067-8

Rights World

Jonathan Gregson

Price £19.99 hardback

Rights World

Colour photography Tara Fisher

‘Maria Elia’s elegant, inventive recipes will come as a breath of fresh air.’ Delicious

‘More than 120 recipes to wake up your palate.’

Rights World

Maria Elia

Shortlisted for the 2013 André Simon Food and Drink book awards

Meat Free Monday Cookbook

smashing plates

BACK L I ST

Maria Elia

The Times

Paul, Stella & Mary McCartney

Won a Gourmand World Cookbook Award Over 100,000 copies sold

In Welsh we have a word – hiraeth. It means belonging, to a place, to a person. It’s where you are from, it’s what you’re about. We are all caretakers of the land we live off. We can all do our bit and eat very well out of it.

Beetroot Mushrooms Potatoes Crab Scallops Salmon Sole Mackerel Chicken

Lamb Pork Game Apples

Bryn’s Kitchen 5 brilliant ways to cook 20 great ingredients

Bryn Williams

Beef

Art Direction & Design : Aboud Creative Photography : Jonathan Gregson

Bryn’s Kitchen

Each chapter in this book showcases an ingredient or food that I love. I have room here for only twenty, but every one is a perfect product of nature and nurture. And for each one I have listed five methods of cooking, from the very simplest ways to some of the more complex, cheffy recipes I have developed on my journey from the heart of Wales to my restaurant Odette’s in Primrose Hill, London.

Berries Chocolate £25.00

Cream Baking Bread Preserves

keep it vegan Áine Carlin

Format 234 x 189mm

for the love of veg Bryn Williams

Bryn Williams

Bryn’s Kitchen Bryn Williams

Format 250 x 210mm

Less Meat More Veg

Rachel de Thample

Extent 176pp

Format 250 x 210mm

Extent 272pp

Format 240 x 210mm

ISBN 978-0-85783-252-8

Extent 208pp

ISBN 978-1-85626-980-3

Extent 224pp

Price £14.99 paperback/flaps

ISBN 978-0-85783-173-6

Price £25 PLC

ISBN 978-1-85626-955-1

Colour photography Ali Allen

Price £25 hardback

Colour photography

Price £16.99 paperback/flaps

Rights World

Colour photography Andy Sewell

Jonathan Gregson

Colour photography Peter Cassidy

Winner of a PETA UK’s 2014 Vegan Food Award for Best Vegan Cookbook

Rights World

Illustrations Tim Hopgood

‘Tantalising recipes for meat-free eating as well as indulgent dishes for carnivores.’

‘Gorgeously evocative photographs. One of the most beautiful seasonal cookbooks.’ BBC Good

Rights World

‘An ideal introduction to the vegan lifestyle.’

Delicious

‘This is the cookbook for our time.’ Mark Bittman, New York Times

Food Magazine

The Bookseller

B acklist

Irish Traditional cooking Darina Allen

Darina Allen

30 years at ballymaloe Darina Allen

Format 270 x 230mm

Ballymaloe CookerY coURSE Darina Allen

Format 250 x 210mm

Extent 320pp

Format 250 x 210mm

Extent 336pp

Extent 600pp

ISBN 978-0-85783-207-8

Extent 640pp

ISBN 978-0-85783-033-3

ISBN 978-1-85626-788-5

Price £30 hardback

ISBN 978-1-85626-729-8

Price £25 hardback

Price £30 PLC

Colour photography

Price £30 hardback

Colour photography Kristin Perers

Colour photography Peter

Laura Edwards

Colour photography Ray Main and

Rights World

‘The culinary equivalent of being given a big hug.’ Nigel Slater

Forgotten Skills of cooking

BACK L I ST

Cassidy Rights World

Winner of the André Simon Cookbook of the Year Award

Rights World

Peter Cassidy

Winner of Best Irish Cookbook at the Irish Book Awards

Rights World

Winner of a Gourmand World Book Award

Over 225,000 copies sold

cracking yolks & pig tales Glynn Purnell Format 280 x 200 Extent 208pp ISBN 978-0-85783-223-8 Price £19.99 PLC Colour photography Laura

Edwards Rights World

‘Glynn is one of the trail blazers of new British cooking.’ Heston Blumenthal

GAME

Pork

Format 255 x 204mm

Format 255 x 205mm

Extent 240pp

Extent 224pp

Extent 208pp

ISBN 978-0-85783-239-9

ISBN 978-0-85783-103-3

ISBN 978-0-85783-101-9

Price £19.99 PLC

Price £25 hardback

Colour photography Constantine

Colour photography Peter Cassidy

Colour photography

Poulos

Rights World

Peter Cassidy

Rights World

Phil Vickery and Simon Boddy

Phil Vickery with Simon Boddy

farm fork food Eric Skokan

Format 255 x 205mm

‘A wonderful book, with mouth-watering recipes. It’s everything you want to know about one of the world’s favourite staples.’ Ken Hom on Pork

Rights World

Won a Gourmand World Cookbook Award for Best UK Single Subject Cookbook

‘The most ambitious do-it-all-yourself chef and restaurateur in Colorado and among the most accomplished in the nation.’ The Denver Post

B acklist

e’s

GIANA FerGUSON

The STOry OF A WOrkING FArm ANd ITS FOOdS

GIANA FerGUSON

gubbeen

Giana Ferguson Foreword by Darina Allen Format 255 x 205mm Extent 224pp ISBN 978-0-85783-240-5 Price £25 hardback Colour photography Andy Sewell Rights World

‘The products made by this dedicated family are consistently outstanding – a taste of Ireland’s best.’ Georgina Campbell, Ireland Guide

BACK L I ST

The shed: the cookbook

The Perfectly roasted chicken

THE Game Cookbook

Mindy Fox

Clarissa Dickson Wright & Johnny Scott

Format 240 x 210mm

Format 255 x 225mm

Extent 176pp

Extent 208pp

Format 250 x 210mm

ISBN 978-0-85783-210-8

ISBN 978-0-85783-107-1

Extent 224pp

Price £15.99 paperback/flaps

Price £25 hardback

ISBN 978-0-85783-253-5

Colour photography

Colour photography Gus Filgate

Price £19.99 PLC

Ellen Silverman

Rights World

Colour photography Simon Wheeler

Rights World

Shortlisted for an André Simon Book Award

Gregory, Oliver and Richard Gladwin Foreword by Hugh Fearnley-Whittingstall

Rights World

Nominated for a 2014 André Simon Food and Drink Book Award

‘There is nothing more satisfying than the perfect roast chicken.’ Food and Wine Magazine

Sales of over 60,000 copies

The Picnic Cookbook

the camping cookbook

Format 234 x 189mm

Format 198 x 154mm

Extent 176pp

Format 255 x 205mm

ISBN 978-0-85783-024-1

ISBN 978-0-85783-257-3

Extent 176pp

Price £15.99 paperback/flaps

Price £10.99 paperback

ISBN 978-1-85626-913-1

Colour photography

Colour photography Jonathan Bell

Price £14.99 paperback/flaps

Jonathan Bell

Rights World

Colour photography

Annie Bell

Rights World

‘The queen of outdoor cooking.’ Sheila Dillon, BBC Food Programme

Annie Bell

Soup Glorious Soup Annie Bell

‘This year’s best alfresco food guide. Her lovely, achievable recipes, and tips on organisation are brilliant.’ Rose Prince, Daily

Richard Jung

Telegraph

YOU Magazine

Rights World

‘Recipes which prove that soup… can be the satisfying heart of a meal.’

Kitchen & Co. Rosie French & Ellie Grace Format 280 x 200mm Extent 176pp ISBN 978-0-85783-032-6 Price £16.99 paperback/flaps Colour photography Laura

Edwards Rights World

‘The Salad Club girls have put all that killer culinary knowledge between covers.’ Jay Rayner, Observer

B acklist

Sunday Roast

Clarissa Dickson Wright & Johnny Scott Format 255 x 225mm

Jamie Deen foreword by Paula Deen

Who put the Beef in Wellington? James Winter

Extent 192pp

Format 255 x 205mm

ISBN 978-1-85626-957-5

Format 229 x 164mm

Extent 240pp

Price £14.99 paperback/flaps

Extent 192pp

ISBN 978-0-85783-245-0

Colour photography Gus Filgate

ISBN 978-0-85783-082-1

Price £19.99 PLC

Rights World

Price £17.99 hardback

Colour photography John Kernick

Colour photography Isobel

‘All you ever need to know about the most important family meal of the week.’

Rights World

Wield

‘Such a delight… The recipes are honest, filling foods with an abundance of flavor and homespun charm.’ Houston Chronicle

Rights World

Daily Express

finger lickin’ food

BACK L I ST

‘The producer of BBC1’s Saturday Kitchen explores the origins of 50 classics.’ The Bookseller

total greek yoghurt cookbook Sophie Michell

Format 250 x 210mm Extent 192pp ISBN 978-0-85783-263-4 Price £19.99 PLC Colour photography Emma Lee Rights World

More than 100 recipes using Greek yoghurt in creative and delicious ways.

Fresh from the Freezer Ghillie James

the gentle art of preserving Katie and Giancarlo Caldesi

Format 240 x 210mm

Grand Cru

Remington Norman Format 285 x 216mm Extent 240pp

Extent 176pp

Format 250 x 210mm

ISBN 978-1-85626-920-9

ISBN 978-0-85783-002-9

Extent 304pp

Price £40 hardback

Price £16.99 flexi

ISBN 978-0-85783-092-0

Rights World

Colour photography Tara Fisher

Price £25 hardback

Rights World

Colour photography Chris Terry

‘A briskly efficient introduction to the region, its history and its wines’ Decanter

‘Ghillie James combines a Delia Smithesque voice of calm with a refreshingly modern outlook.’ Independent

Rights World

Shortlisted for an André Simon Book Award

Great Domaines of Burgundy

Remington Norman and Charles Taylor MW Format 285 x 216mm Extent 288pp ISBN 978-1-85626-812-7 Price £40 hardback Colour photos, maps, charts Rights World

‘The finest book on Burgundy I have ever seen.’ Phillip White B acklist

Crust

Richard Bertinet

Dough

Richard Bertinet

GIFTS FROM THE KITCHEN Annie Rigg

Sweet things Annie Rigg

Format 255 x 225mm

Extent 160pp

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-108-8

ISBN 978-1-85626-762-5

Extent 176pp

ISBN 978-0-85783-180-4

Price £16.99 paperback/flaps

Price £16.99 paperback with free DVD

ISBN 978-1-85626-938-4

Price £16.99 PLC

Colour photography Jean Cazals

Price £16.99 hardback

Colour photography Tara Fisher

Rights World

Colour photography Catherine

Rights World

Winner of the Gourmand World Cookbook Award

Winner of the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Award

Gratwicke

‘The dishes come with fail-safe instructions that will ensure success every time, even for novice confectioners.’ Great British

Rights World

‘Truly scrumptious.’ Easy Living Sales of over 75,000 copies

Format 234 x 189mm

Food

BACK L I ST

Pastry perfection Nick Malgieri

patisserie Made Simple Edd Kimber

Say it with Cake

The Boy Who Bakes

Edd Kimber

Format 255 x 205mm

Format 240 x 210mm

Extent 240pp

Format 280 x 200mm

Extent 192pp

Extent 176pp

ISBN 978-0-85783-144-6

Extent 192pp

ISBN 978-0-85783-097-5

ISBN 978-0-85783-045-6

Price £19.99 PLC

ISBN 978-0-85783-243-6

Price £18.99 hardback

Price £16.99 hardback

Colour photography Romulo Yanes

Price £19.99 hardback

Colour photography Georgia

Colour photography Yuki Sugiura

Rights World

Colour photography Laura

Glynn Smith

‘Cooks eager to stretch their skills will find Mr Malgieri an inspiring coach.’

Edwards

Rights World

‘Edd Kimber brings baking back into British homes.’ Vogue

Format 255 x 225mm

The New York Times on Bake!

‘Baking requires skill and perfection, and Edd’s got it.’

Rights World

‘If you have a sweet tooth – a seriously dramatic, extravagant sweet tooth – then this book has your name on it.’ Raymond Blanc

Mary Berry

B acklist

love bake nourish Amber Rose

Warm Bagels & Apple Strudel Ruth Joseph and Simon Round

Format 246 x 189mm

Annie Bell’s Baking Bible Annie Bell

Format 250 x 210mm

Martha Swift and Lisa Thomas

Extent 208pp

Format 250 x 210mm

Extent 336pp

ISBN 978-0-85783-167-5

Extent 240pp

ISBN 978-0-85783-025-8

Format 240 x 220mm

Price £18.99 PLC

ISBN 978-0-85783-054-8

Price £25 hardback

Extent 144pp

Colour photography Ali Allen

Price £25 hardback

Colour photography Con Poulos

ISBN 978-1-85626-847-9

Rights World

Colour photography Isobel Wield

Rights World

Price £14.99 PLC

‘Annie Bell is a bright light among Britain’s food writers.’ Nigel Slater

Colour photography Yuki Sugiura

Sales of 50,000 copies

Rights World

‘Enjoy this wonderful book!’ The Hairy Bikers

Shortlisted for an André Simon Book Award 52

Cupcakes From the primrose bakery

BACK L I ST

Rights World

‘I defy you to find a better cupcake.’ Jude Law

mug cakes Mima Sinclair

Format 200 x 154mm Extent 96pp ISBN 978-0-85783-267-2 Price £8.99 PLC Colour photography Tara Fisher Rights World

Mug cakes are the new baking craze that is taking the world by storm. They are a fun, simple and ingenious way to bake that actually works.

The Biscuiteers Book of Iced Biscuits

Harriet Hastings and Sarah Moore Format 240 x 210mm

hats & bells children’s party cookbook

Hatty Stead and Annabel Waley-Cohen

montezuma’s chocolate cookbook

Simon and Helen Pattinson Format 280 x 170mm Extent 176pp ISBN 978-0-85783-241-2

Extent 160pp

Format 250 x 210mm

ISBN 978-0-85783-146-0

Price £16.99 PLC

Extent 208pp

Price £12.99 paperback

Colour photography Clare

ISBN 978-0-85783-177-4

Colour photography

Winfield

Price £18.99 PLC

Katie Hammond

Rights World

Colour photography

Rights World

Jemma Watts Rights World

‘Fashionably organic, amusingly packaged and of exceptionally high quality.’ Elle

B acklist

Green & Black’s Chocolate Recipes

ed. Caroline Jeremy

ed. Micah Carr-Hill Format 229 x 164mm

Format 283 x 218mm

Extent 208pp

Extent 192pp

ISBN 978-1-85626-940-7

ISBN 978-1-85626-700-7

Price £16.99 hardback

Price £14.99 paperback/flaps

Colour photography Jenny

Colour photography

Zarins

Francesca Yorke

Rights World

‘Best chocolate recipes ever – fact.’ The Sunday

Winner of a Gourmand World Cookbook Award. 54

Green & Black’s Ultimate

BACK L I ST

Times Style

homemade

Clodagh McKenna Format 234 x 189mm

Clodagh’s Kitchen Diaries Clodagh McKenna

Extent 224pp

Format 234 x 189mm

ISBN 978-0-85783-259-7

Extent 320pp

Price £14.99 paperback/flaps

ISBN 978-0-85783-147-7

Colour photography Alberto Perol

Price £18.99 hardback

Rights World

Colour photography

‘From the liquid gold of perfect French onion soup to an aromatic chocolate mousse, Clodagh McKenna creates menus to satisfy all the senses.’ The Gloss

Kate Whitaker Rights World

‘McKenna is Ireland’s answer to Rachael Ray or Martha Stewart.’ Forbes

cooking for chaps

GOOSE FAT & GARLIC

Trish’s French Kitchen

Format 234 x 156mm

Format 255 x 225mm

Format 229 x 164mm

Extent 368pp

Extent 192pp

Extent 176pp

Format 250 x 210mm

ISBN 978-0-85783-206-1

ISBN 978-0-85783-020-3

ISBN 978-0-85783-225-2

Extent 512pp

Price £14.99 paperback

Price £12.99 PLC

ISBN 978-0-85783-174-3

B/W illustrations

Colour photography Deidre Rooney

Colour photography Sophie

Price £19.99 flexi

Rights World

Colour photography Lisa Linder

‘This eloquent, skilful book describes an often rustic, vibrant part of France.’

‘France’s answer to Nigella.’

Rights World

The Times

‘A fascinating read ... full of things that you really do want to cook.’ The Times

Gustav Temple and Clare Gabbett-Mulhallen

Broadbridge Rights World

‘At last, a bombproof book to instruct chaps how to cook.’ Rachel Johnson

Jeanne Strang

Trish Deseine

the italian cookery course Katie Caldesi

New York Times

B acklist

Italian Home Baking Gino D’Acampo

Gino’s Pasta

Fantastico!

Gino D’Acampo

Format 255 x 205mm

Extent 224pp

Extent 208pp

Extent 176pp

Extent 208pp

ISBN 978-0-85783-102-6

ISBN 978-0-85783-211-5

ISBN 978-0-85783-151-4

ISBN 978-1-85626-978-0

Price £19.99 PLC

Price £15.99 paperback/flaps

Price £14.99 paperback/flaps

Price £18.99 PLC

Colour photography Matt Russell

Colour photography

Rights World

Kate Whitaker

Rights World

‘Delicious dishes from the king of Italian cookery.’ Best

Winner of a World Gourmand Cookbook Award: Best Italian Cuisine Cookbook

Peter Cassidy Rights World

‘Gino brings informality and endearing enthusiasm to recipes.’ Daily Mail 56

pronto!

BACK L I ST

‘Gino brings informality and endearing enthusiasm to recipes.’ Daily Mail

Buonissimo! Gino D’Acampo Format 255 x 205mm Extent 176pp ISBN 978-0-85783-221-4 Price £14.99 paperback/flaps Colour photography

Kate Whitaker Rights World

‘A real treat.’ Taste Italia

italy for the gourmet traveller Fred Plotkin

Format 234 x 156mm Extent 726pp ISBN 978-0-85783-238-2 Price £16.99 paperback Maps and B/W photography Rights UK & Commonwealth

(ex. Canada)

‘An outstanding book.’ Philippa Davenport, Financial

franco manca: artisan pizza Giuseppe Mascoli and Bridget Hugo

Tapas

Carlos Horrillo and Patrick Morcas Format 240 x 210mm

Format 234 x 189mm

Extent 176pp

Extent 128pp

ISBN 978-1-85626-950-6

ISBN 978-0-85783-217-7

Price £14.99 paperback

Price £12.99 PLC

Colour photography Gus Filgate

Colour photography Philip Webb

Rights World

‘Fresh food and an unpretentious style.’

Winner of a Gourmand World Book Award for Italian Cuisine

Michael Palin

Times

B acklist

Seasonal Spanish Food José Pizarro

Format 250 x 207mm

José Pizarro’s Spanish Flavours José Pizarro

Flavour First & Foremost

Mindy Fox

Angelo Sosa

Format 240 x 210mm

Format 280 x 170mm

Extent 240pp

Format 250 x 210mm

Extent 176pp

Extent 208pp

ISBN 978-0-85783-084-5

Extent 240pp

ISBN 978-0-85783-042-5

ISBN 978-0-85783-077-7

Price £15.99 paperback

ISBN 978-0-85783-026-5

Price £15.99 paperback/flaps

Price £19.99 hardback

Colour photography Emma Lee

Price £19.99 PLC

Colour photography

Rights World

Colour photography Emma Lee

Ellen Silverman

William Brinson

‘Pizarro’s cooking captures pure Spanish cooking.’

Rights World

‘Pizarro has long delighted customers with his dishes.’

‘Light, tasty and endlessly versatile.’ Hello!

‘His simple recipes mix and match carefully chosen ingredients to create innovative dishes.’ Food and Travel

Mark Hix

Daily Telegraph

The Perfectly Tossed Salad

BACK L I ST

caribbean potluck

Suzanne and Michelle Rousseau

Rio de Janeiro: The Cookbook

Leticia Moreinos Schwarz

Cook Brazilian

Leticia Moreinos Schwartz Format 240 x 210mm

Spice odyssey Paul Merrett foreword Cyrys Iodiwala obe

Format 240 x 210mm

Extent 176pp

Format 240 x 210mm

Extent 192pp

ISBN 978-0-85783-154-5

Format 250 x 210mm

Extent 192pp

ISBN 978-0-85783-208-5

Price £15.99 paperback

Extent 208pp

ISBN 978-0-85783-231-3

Price £19.99 hardback

Colour photography Ben Fink

ISBN 978-0-85783-156-9

Price £19.99 PLC

Colour photography Kate Sears

Rights World

Price £19.99 PLC

Colour photography Ellen

Rights World

Winner of a Gourmand World Cookbook Award for best Latin American Cookbook

Silverman Rights World

‘A potpourri of delectable, exquisite and tantalising modern Caribbean stories.’

Colour photography Jan Baldwin Rights World

‘A clear, instructive and creative insight into how flavour and spice work.’ Lisa Faulkner

Pat Ramsay

B acklist

The Lebanese cookbook Hussien Dekamk Revised and updated edition Format 240 x 210mm Extent 160pp ISBN 978-0-85783-266-5 Price £14.99 paperback Colour photography Martin Brigdale Rights World

‘An inspiring and useful book.’ Sunday Telegraph

BACK L I ST

the Middle Eastern Kitchen

olives, lemons & za’atar

Rawia Bishara

ed. Alison Oakervee foreword Meryl Streep

Format 250 x 210mm

Format 275 x 220mm

Format 260 x 200mm

Extent 224pp

Extent 256pp

Extent 240pp

ISBN 978-0-85783-230-6

ISBN 978-0-85783-099-9

ISBN 978-1-85626-969-8

Price £19.99 PLC

Price £25 PLC

Price £15.99 paperback

Colour photography Peter Cassidy

Colour photography Phillip Webb

Colour photography Jonathan

Rights World

Basan

JP Morgan 2014 Summer Reads selection

Recipes from Yotam Ottolenghi, Hugh Fearnley-Whittingstall, Nelson Mandela, Archbishop Desmond Tutu, Sir Richard Branson, Paul McCartney and more

Ghillie Basan

Rights World

‘An intriguing guide to the cuisines, culture and history of the region’s food.’ Sunday Telegraph

Reprinted within 1 month of publication

50 Great Curries of India Camellia Panjabi

India’s Vegetarian Cooking

Monisha Bharadwaj

the Indian Kitchen

Monisha Bharadwaj

Indian in Six Monisha Bharadwaj Format 195 x 195mm

Format 260 x 200mm

Extent 160pp

Format 255 x 225mm

Extent 240pp

ISBN 978-0-85783-016-6

Extent 192pp

Extent 176pp

ISBN 978-0-85783-163-7

Price £9.99 paperback

ISBN 978-0-85783-003-6

ISBN 978-1-85626-792-2

Price £15.99 paperback

Colour photography Gus Filgate

Price £15.99 paperback with

Price £14.99 paperback

Colour photography Julie Dixon

Rights World

free DVD

Colour photography Will Heap and

Rights World

Colour photography Peter Knab,

Jenner Zimmermann

‘Simple but authentic Indian dishes with a modern twist’

Simon Smith and Martin Brigdale

Rights World

Shortlisted for an André Simon Book Award

Format 275 x 220mm

Rights World

Sales of over 1.5 million copies

YOU Magazine

‘A celebration of India’s imaginative food.’ Delicious

B acklist

Stylish Thai in Minutes

The wagamama Cookbook

Wagamama Ways with Noodles

sweet mandarin cookbook

Format 195 x 195mm

Format 255 x 205mm

Extent 160pp ISBN 978-0-85783-017-3

Extent 192pp

Format 255 x 205mm

ISBN 978-1-85626-649-9

Extent 192pp

Price £9.99 paperback

Price £15.99 paperback/flaps with

ISBN 978-1-85626-646-8

ISBN 978-0-85783-209-2

Colour photography

free DVD

Price £14.99 paperback/flaps

Price £18.99 PLC

Martin Brigdale

Colour and B/W photography

Colour photography Gareth

Rights World

Deirdre Rooney

Ditte Isager

Morgans

Rights World

Winner of a Gourmand World Cookbook award

‘Delicious and uncomplicated recipes.’

Sales of over 250,000

Observer Food Monthly

‘A wonderfully enticing cookbook filled with simple family recipes.’ Ken

Vatcharin Bhumichitr

‘Good-looking and tasty Thai meals that you can dish up in 30 minutes.’ Observer Food Monthly

BACK L I ST

Hugo Arnold

Helen and Lisa Tse

Hom

the Scandinavian Kitchen

the Japanese Kitchen

Simple Asian One-pot Meals

Format 260 x 200mm

Format 255 x 225mm

Extent 240pp

Extent 192pp

Format 260 x 200mm

ISBN 978-1-85626-970-4

ISBN 978-1-85626-972-8

Extent 272pp

Price £15.99 paperback

Price £16.99 paperback/flaps

ISBN 978-1-85626-871-4

Colour photography

Colour photography Antonis Achilleos

Price £25 hardback

Martin Brigdale

Rights World

Colour photography Anne-Li

Kimiko Barber

Rights World

‘Elegant and beautifully illustrated.’ Daily Telegraph

Ming Tsai

‘A wonderfully tasty world of modern, simple, one-pot meals. The book is going straight into my kitchen.’ Madhur Jaffrey

Camilla Plum

Engström Rights World

Winner of a Gourmand World Cookbook Award

B acklist

greedy girl’s diet Nadia Sawalha

Format 229 x 164mm Extent 192pp ISBN 978-0-85783-089-0 Price £14.99 PLC

Nadia Sawalha

Format 229 x 164mm Extent 208pp ISBN 978-0-85783-215-3

Colour photography

Price £14.99 PLC

Keiko Oikawa

Colour photography Nicky

Rights World

Johnston and Gavin

‘[These] recipes are good for your waistline and taste delicious.’ Best

Rights World

Sales of over 70,000 64

greedy girl’s diet second helpings

BACK L I ST

Kingcome

‘Tasty, figure-friendly recipes.’ Daily Express

La Dolce Diet Gino D’Acampo Format 234 x 189mm

The ITALIAN Diet Gino D’Acampo Introduction by Juliette Kellow BSc RD

Extent 192pp ISBN 978-0-85783-098-2

Format 234 x 189mm

Price £12.99 paperback/flaps

Extent 192pp

Colour photography Peter Cassidy

ISBN 978-0-85783-236-8

Rights World

Price £14.99 paperback/flaps

‘This collection of delicious recipes and simple exercises will leave you in denial that you are denying yourself.’ The Bookseller

Colour photography Kate Whitaker Rights World

‘Tantalising recipes that can be enjoyed with a clear conscience.’ YOU Magazine Translated into 10 languages

Seriously Good! Glutenfree Baking

Seriously Good! Glutenfree Cooking

In association with Coeliac UK

Phil Vickery

Format 255 x 205mm

Extent 176pp

Extent 192pp

Format 255 x 205mm

ISBN 978-1-85626-923-0

ISBN 978-1-85626-828-8

Extent 160pp

Price £19.99 hardback

ISBN 978-0-85783-055-5

Colour photography Tara Fisher

Colour photography Steve Lee

Price £14.99 paperback/flaps

Rights World

‘All so delicious, you’d never guess they were gluten-free.’ The Bookseller

‘He is not only a talented chef, but a sensible and sensitive one.’ Independent

Seriously Good! Gluten-free Cooking for Kids In association with Coeliac UK

Phil Vickery

Colour photography Kate Whitaker Rights World

B acklist

the paleo diet Daniel Green

diet sos

Lisa Fitzpatrick

Annie Bell Foreword by Dr Alexander D. Miras MRCP, PhD

Format 229 x 164mm

Price £14.99 paperback/flaps

Format 250 x 210mm

Price £12.99 paperback

Colour photography Clare Winfield

Format 234 x 189mm Extent 176pp ISBN 978-0-85783-227-6

low carb revolution

Extent 176pp ISBN 978-0-85783-172-9

Extent 224pp

Colour photography Tara Fisher

Rights World

ISBN 978-0-85783-182-8

Illustrations Tim Weiffenbach

A welcome change in lifestyle that helps us not only lose weight but also enjoy many additional health benefits.

Price £16.99 paperback/flaps

Rights World

Colour photography Dan Jones

‘From the very moment I decided to lose weight my life changed.’ Lisa

Sales of 60,000 copies

Nigel Slater

BACK L I ST

Rights World

‘Annie Bell is a bright light among Britain’s food writers.’

Fitzpatrick

Number 1 bestsller in Ireland

Clean & Lean warrior James Duigan

Format 234 x 189mm Extent 160pp ISBN 978-0-85783-086-9 Price £12.99 paperback Colour location and exercise photography Sebastian Roos Food photography

Charlie Richards Rights World

Clean & Lean diet James Duigan

Format 234 x 189mm

Clean & Lean flat tummy fast! James Duigan

clean & lean pregnancy guide

James Duigan Foreword by Lara Stone

Clean & Lean Diet Cookbook James Duigan

Format 234 x 189mm

Extent 176pp

Format 234 x 189mm

ISBN 978-0-85783-170-5

Extent 160pp

Format 234 x 189mm

ISBN 978-0-85783-007-4

Price £12.99 paperback

ISBN 978-1-85626-987-2

Extent 208pp

Price £12.99 paperback

Colour location and exercise

Price £12.99 paperback

ISBN 978-0-85783-105-7

Colour location photography

photography Sebastian Roos

Colour location and exercise

Price £12.99 paperback

Sebastian Roos

Food photography

photography Sebastian Roos

Colour photography Sebastian

Food photography

Charlie Richards

Food photography

Rights World

Charlie Richards

‘Clean & Lean has taken the world by storm.’ Expert

Rights World

Beauty

Sales of over 100,000 copies

Roos and Charlie Richards Rights World

Extent 176pp

Charlie Richards Rights World

‘The stress-free way to shift that muffin top!’ Grazia B acklist

The gi diet

Anthony Worrall Thompson with Dr Mabel Blades and Jane Suthering Format 234 x 189mm Extent 160pp ISBN 978-1-85626-947-6 Price £12.99 paperback/flaps Colour photography Steve Lee Rights World

500,000 copies sold

The Diabetes Weight Loss Diet

The Essential Diabetes Cookbook

In association with Diabetes UK

Antony Worrall Thompson, Azmina Govindja RD and Jane Suthering

Antony Worrall Thompson with Louise Blair BSc

Format 234 x 189mm

Format 255 x 225mm

Extent 144pp

Extent 288pp

ISBN 978-1-85626-644-4

ISBN 978-1-85626-870-7

Price £12.99 paperback/flaps

Price £20 hardback

Colour photography Steve Baxter

Colour photography

Rights World

Jonathan Gregson Rights World

BACK L I ST

Healthy Eating for Diabetes In association with Diabetes UK

Antony Worrall Thompson and Azmina Govindja BSC RD Format 220 x 210mm

Healthy Eating for Lower Cholesterol In association with H.E.A.R.T UK

Daniel Green and Catherine Collins RD

Healthy Glutenfree Eating In association with Coeliac UK

Darina Allen and Rosemary Kearney Format 220 x 210mm

Extent 144pp

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-866-0

Extent 144pp

ISBN 978-1-85626-875-2

Price £12.99 paperback/flaps

ISBN 978-1-85626-867-7

Price £14.99 paperback/flaps

Colour photography Steve Lee

Price £14.99 paperback/flaps

Colour photography Will Heap

Rights World

Colour photography Lis Parsons

Rights World

‘A welcome source of culinary inspiration for the people suffering from this disease.’

Rights World

‘These recipes prove a glutenfree diet can still be delicious.’

House & Garden

Healthy Living & Wellbeing

‘A must-have for those wary of their cholesterol levels.’

Antony Worrall Thompson, Daily Express

B acklist

Healthy Eating for your Heart In association with H.E.A.R.T UK

Paul Gayler and Jacqui Lynas BSC RD Format 220 x 210mm

Healthy Eating for the Menopause In association with Women’s Health

Marilyn Glenville with Lewis Esson

Healthy Eating During Chemotherapy

José Van Mil with Christine Archer-Mackenzie Format 220 x 210mm

Extent 160pp

Format 220 x 210mm

Extent 176pp

ISBN 978-1-85626-874-5

Extent 160pp

ISBN 978-1-85626-816-5

Price £14.99 paperback/flaps

ISBN 978-1-85626-884-4

Price £14.99 paperback/flaps

Colour photography Peter Cassidy

Price £12.99 paperback/flaps

Colour photography Henk Brandsen

Rights World

Colour photography Ian Wallace

Rights World

‘Packed with mouthwatering recipes, this book also has heaps of nutritional and lifestyle advice.’ Woman & Home

Rights World

BACK L I ST

’A feast for the palate as well as the hormones.’ Michael van

‘Over 100 recipes that focus on the texture of food in manageable portions.’

Straten, Woman magazine

Sunday Express

healthy Eating for IBS

Healthy Dairyfree Eating

In association with the IBS

In association with Allergy UK

Research Appeal

Mini C and Tanya Carr RD RNutr

Sophie Baimbridge and Erica Jankovich RD

Format 220 x 210mm Extent 144pp

Format 220 x 210mm

ISBN 978-1-85626-876-9

Extent 144pp

Price £14.99 paperback/flaps

ISBN 978-1-85626-877-6

Colour photography Martin Brigdale

Price £12.99 paperback/flaps

Rights World

Colour photography Tara Fisher Rights World

‘A delicious way to ease symptoms.’ Health & Fitness

‘Perfect… good, tasty ideas and plenty of nutritional information.’ Observer Food Monthly

B acklist

y, Psychologies, Green

Waitrose Kitchen and has her

log www.thescentcritic.com.

more than a dozen books,

timate Natural Beauty Book.

ctising yoga on and off since

d in 2007 set up The Wellington

metown of Hastings. Jo is also

ner of Green & Black’s Organic

uthor of the bestselling Beauty Sarah Stacey, and jointly edits

uty website

e.com.

book.com

•

Angel

y Claire Richardson

aph by Adrian Peacock

•

Includes recommendations for which types of yoga are most suitable for older bodies, plus step-by-step photographs of simple postures to get you started. Shows why yoga is so important for you as you age – strengthening bones, balancing hormones and even helping with mild depression. Features expert advice from yoga teachers and practitioners backed up by the latest studies and scientific research into yoga’s many benefits.

How to improve strength, flexibility and health over 40

mid-life and beyond.

As a yoga consumer herself, Jo provides the answers to the questions you really want to ask – based on her own journey to finding the

perfect class, the most comfortable top or the in 1996 (www.bodycontrol.co.uk). It has since trained more right breakfast before an early session. than 1,300 teachers internationally. Lynne’s Pilates books and

• The Pilates Bible contains numerous new exercises the best postures for a good night’s sleep how to avoid injury and modifications never yoga poses for different ailments – help treat hot flushes, banish the blues or fix a before seen in print headache

DVDs are sold throughout the world, supported by her regular You’ll discover advice on: media appearances and by her international teaching schedule.

• • Club, teaching players in the first-team squad and working • closely with the club’s medical management to develop exercise

Since February 2009, Lynne has worked with Chelsea Football

programmes for injury prevention and rehabilitation. LISA BRADSHAW (above right) became a Pilates teacher

Lynne Robinson

skier and successfully competed at world class level for over

devotee.

and participating in course writing and education programme development as part of his role within Body Control’s Education

Observer

and mental conditioning, he currently works for Body Control Pilates in the UK, overseeing general business development

bible

Management Team.

Kyle Cathie Ltd www.kylecathie.com

£16.99

Victoria Woodhall with Jonathan Sattin

Josephine Fairley Format 250 x 210mm Extent 224pp

– Observer

pilates for life

Lynne Robinson and Carmela Trappa Medical Consultant Jenny Hawke MCSP, SRP, Grad Dip Phys

the Pilates Bible Lynne Robinson, Lisa Bradshaw and Nathan Gardner

Format 250 x 210mm

Extent 288pp

ISBN 978-0-85783-071-5

Colour photography Claire

Extent 224pp

ISBN 978-1-85626-880-6

ISBN 978-0-85783-218-4

Price £18.99 paperback/flaps

Rights World

Price £18.99 paperback/flaps

Colour photography Eddie

‘This book is a welcome edition to the yoga bookshelf.’ Simon Low, Principal

Colour photography

Rights World

‘Everyone should give [yoga] a go, and here’s the book to show you how.’ Oliver James, clinical psychologist

BACK L I ST

of The Yoga Academy and co-founder of triyoga.

routines. There are sections

Reformer, Cadillac, Wunda C the smaller, less expensive

circles, physio balls and foa

used at home. There is also

has gone from cult status to a

Price £16.99 paperback/flaps

free DVD

the natural progression of exe

of varying lengths so that you

and demonstrates why this hu

ISBN 978-0-85783-043-2

Colour photography Clare Park

Beginning with the Guiding P

Designed as a one-stop hand

Extent 192pp

Richardson

reader from beginners, right t

most authoritative and compr

Lynne Robinson, Lisa Bradshaw and Nathan Gardner

Format 250 x 210mm

Price £18.99 paperback/flaps with

Yoga for Life

and exercises with brand n

Pilates at the gym and the w

ISBN 978-1-85626-993-3

everyone try yoga

in medical research, as well

Pilates teachers. It presents th

arts and sport.

ISBN 978-1-85626-880-6

‘Lynne is the undisputed first lady of Pilates’

that manual up to date, incor

section on antenatal and po

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J OSE P HI NE FAI RLE Y

years ago and now The Pilates

and suitable exercises – f

Photography: Eddie Macdonald

.com

Lynne Robinson is the worl

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whether you’re a beginner or a long-term yoga

‘Lynne is the undisputed First Lady of Pilates’

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The most comprehensive and accessible guide to Pilates ever

and Carmela Trappa

relaxation Jenny Hawke MCSP, SRP, Grad Dip Phys performer, choreographer and teacher. She is a Studio and Mat • where to go for the best yoga holidays Master Teacher and currently tutors in the UK and internationally • the essential kit – from helpful props to yoga CDs as Head of Education and Professional Development for Body

since 2000. He represented Great Britain as a freestyle mogul

pilates the

• how to find inner calm • how to put together a yoga sequence • the best meditations for complete Medical Consultant

• The section on the original Full Mat Programme makes this book a must-have for Control Pilates. With advice on fitting yoga into your life and reinvigorating yourPilates practice if teachers you’ve lapsed, and NATHAN GARDNER (above centre) has worked in the health this is an inspirational, practical and mumboand fitness industry since 1988 and been teaching Pilates students worldwide jumbo-free guide that will have you on the mat following a career within the contemporary dance world as

JOS E P HI N E FA I R L E Y

A practical guide packed with essential advice on how to find the right teacher, how to create a calm environment to practise at home, what to wear and even what to eat.

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and respected figures working in the Pilates and wellbeing sectors today. She co-founded the Body Control Pilates group

exercise in the world with 30 million people practising regularly. In Yoga for Life

secret and shows why it is especially suited to

Lynne Robinson, Lisa Bradshaw and Nathan Gardner

eing centre with its own yoga

How to stay strong, flexible & balanced over 40

LYNNE ROBINSON (above left) is one of the most well-known

Pilates for life

Yoga is one of the most popular forms of

bestselling author Josephine Fairley shares her passion for yoga as the ultimate anti-ageing

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beauty and organic living.

very wide range of publications

YOGA FOR LIFE How to stay strong, flexible & balanced over 40

y is a contributing editor to

day’s YOU Magazine, where she

YOGA LIFE FOR

Format 255 x 225mm

Dan Duchars Rights World

‘Lynne is the High Priestess of Pilates. I trust her implicitly.’ Sophie Dahl

MacDonald Rights World

‘Lynne is the undisputed First Lady of Pilates.’ Observer

lifestyle and can easily be in everyday life.

Pilates

for Weight Loss Lynne Robinson

Walking

for Weight Loss Lucy Knight

Running Well Sam Murphy and Sarah Connors

Foreword by Dame Kelly Holmes

Fat Around the Middle Marilyn Glenville

Format 234 x 189mm

Extent 160pp

Extent 144pp

Format 234 x 189mm

Extent 192pp

ISBN 978-0-85783-013-5

ISBN 978-0-85783-012-8

Extent 184pp

ISBN 978-1-85626-655-0

Price £12.99 paperback

ISBN 978-1-85626-725-0

Price £9.99 paperback

Colour photography

Colour photography Guy Hearn

Price £14.99 paperback

B/W illustrations

Eddie MacDonald

Rights World

Colour photography Guy Hearn

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‘The first book to focus on using Pilates as a way of losing weight to change your body shape for good.’ Spa World

‘Taking fitness back to basics, this refreshing alternative to most exercise books offers a guide to walking to fitness.’ Health

Format 234 x 168mm

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‘It is fair to say that Sam is an expert in her field. She leaves no stone unturned.’ Health & Fitness

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Colour photography Claire

The perfume bible

Josephine Fairley and Lorna McKay

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Format 255 x 205mm Extent 192pp ISBN 978-0-85783-030-2

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ISBN 978-0-85783-234-4

Colour photography Patrick

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Drummond and Kate Whitaker

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‘Liz has always been committed not only to a natural approach to cosmetics but to the importance of beauty from inside out.’ Vogue

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Format 257 x 230mm

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‘All you need to go au nature.’ Closer 74

Josephine Fairley & Lorna McKay

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The Anti-ageing Beauty Bible

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The

Beauty from the inside out: delicious foods (and supplements)

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The threat is real. Follow the programme in this book and you can avoid or at least control osteoporosis. Inside you will discover:

Includes A Plan of Action with simple steps to help you prevent, treat and even reverse osteoporosis.

How to prevent, treat and reverse it

• Osteoporosis: What is it and how can it affect you? • Your Risk: What can you do to minimise it? • Prevention: Can you avoid getting osteoporosis? • Food: Which foods are best for healthy bones? • Drugs: What are the benefits and side effects? • Exercises: Which are best for building strong bones? • Genes: Is osteoporosis really hereditary?

Osteoporosis

The latest research from The National Osteoporosis Society is that one in two women over the age of 50 will break a bone because of osteoporosis, but that doesn’t have to be you. A few minor adjustments to your diet and lifestyle will put you in control of your bone health, now and in the future. Dr Marilyn Glenville PhD cuts through the myths and the science and gives you a clear, easy-to-follow plan of action for strong, healthy bones for the rest of your life.

Dr Marilyn Glenville PhD

‘This is a brilliant resource to help you maintain healthy bones for your entire life.’ H E A LT H & F I T N E S S ‘Cut down on dairy and you can avoid – and even treat – brittle bones. That’s the controversial new message from Dr Marilyn Glenville PhD.’ THE TIMES

A ground-breaking book with advice that combines natural alternatives with conventional treatments

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the New Natural Alternatives to HRT Marilyn Glenville

hyperventilation syndrome Dinah Bradley

Format 198 x 129mm

Format 234 x 168mm

Extent 128pp

Extent 240pp

ISBN 978-0-85783-029-6

ISBN 978-1-85626-461-7

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B/W illustrations

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‘A practical do-ityourself guide for bad breathers.’

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Getting Pregnant Faster

Marilyn Glenville Format 234 x 168mm Extent 224pp ISBN 978-0-85783-093-7 Price £10.99 paperback B/W illustrations Rights World

‘A great companion for every want-to-be mum.’ Best

Daily Mail

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the rurbanite Alex Mitchell

Format 255 x 205mm

Alex Mitchell

The Urban Kitchen Gardener Tom Moggach

Extent 176pp

Format 255 x 205mm

ISBN 978-0-85783-072-2

Extent 160pp

Price £16.99 paperback/flaps

Format 255 x 205mm

ISBN 978-1-85626-946-9

Colour photography Sarah Cuttle

Extent 192pp

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ISBN 978-1-85626-986-5

Colour photography Sarah Cuttle

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‘A how-to manual for those wanting to have their own bit of urban country.’

Rights World

Colour photography Laura Hynd

Grazia

The Edible Balcony

BACK L I ST

‘An imaginative book for space-starved growers.’ The Sunday Times

Illustrations Laura Yates Rights World

‘Tom Moggach sees food growing potential everywhere.’ Lindsey Bareham

Chickens

Suzie Baldwin foreword by Joely Richardson Format 240 x 210mm Extent 144pp ISBN 978-0-85783-069-2 Price £14.99 paperback/flaps Colour photography Cristian Barnett B/W illustrations Becca Thorne Rights World

‘Take my word for it, you become involved and fascinated.’ From the Foreword by Joely Richardson

‘Flowerdew is the patron saint of organic vegetable growers.’ Daily Telegraph

GROW YOUR OWN E AT YOUR OWN BOB FLOWERDEW MAKING THE MOST OF YOUR GARDEN PRODUCE

Jekk a’s Complete Herb Book

In Association with the Royal Horticultural Society

Jekka McVicar foreword Penelope Hobhouse Format 270 x 230mm

The Complete Book of Vegetables, Herbs & Fruit Matthew Biggs, Jekka McVicar and Bob Flowerdew Format 265 x 195mm

Extent 304pp

Extent 640pp

ISBN 978-1-85626-780-9

ISBN 978-0-85783-179-8

Price £18.99 paperback/flaps

Price £18.99 paperback

More than 500 colour photographs

Colour photography throughout

Rights World

Sales of 1 million copies

grow your own, eat your own Bob Flowerdew

Format 270 x 230mm

Bob Flowerdew’s Complete Fruit Book

Extent 192pp

Format 270 x 230mm

ISBN 978-0-85783-256-6

Extent 256pp

Price £15.99 paperback

ISBN 978-1-85626-900-1

Colour photography Peter Cassidy

Price £25 hardback

Rights World

Colour photographs throughout

‘Flowerdew is the patron saint of organic vegetable growers.’ Daily Telegraph Sales of over 55,000 copies

Rights World

‘The definitive guide, written by the UK’s bestknown organic gardener.’ Woman & Home

B acklist

ommon garden ent species

wildlife gardener CREATING A HAVEN FOR BIRDS, BEES AND BUTTERFLIES

Alys Fowler

the

wildlife gardener The Wildlife Gardener is a book of two parts. The first is all about creating wildlife habitats in your garden and is split into sections on shelter,

started gardening in her early teens before training at the Royal Horticultural Society, the New York Botanical Gardens and the Royal Botanic Gardens at Kew. She worked as the head gardener for BBC Gardeners’ World and has presented for BBC’s Gardeners’ World, Our Food and her own series The Edible Garden. Alys writes for a number of gardening publications, including a regular column in the Guardian and Grow Your Own. She has published three books, The Thrifty Gardener, The Edible Garden and The Thrifty Forager. She gardens on an allotment, her back garden and anywhere else she’s allowed.

food and water. Kate gives advice on the best nectar and pollen plants to grow, dos and don’ts of bird feeding and organic methods of pest control. She has also devised 10 step-by-step projects that will help encourage wildlife into your garden, such as creating a bumblebee nester, making a green roof and building a

Kate Bradbury PHOTOGRAPHY BY

Julie Watson

hedgehog box. With step-by-step pictures and instructions, these are all achievable in a weekend and suitable for even the smallest gardens.

abundanc e How to store and preserve your garden produce

A lYS F Owl ER

Alys Fowler

Kate gives tips on particular species, explaining what to look out for and how to cater for specific species of birds, mammals, bees, butterflies, moths and pond life. The Wildlife Gardener is a passionately written, practical book that is essential reading for those who would like to make homes for wildlife in their gardens.

£14.99

Kyle BooKs kylebooks.com Photography: simon Wheeler Design: lawrence Morton

£1

GROWING HARVESTING DRYING PICKLING FERMENTING BOTTLING FREEZING

the wildlife gardener

clondeglass

Kate Bradbury

Dermot O’Neill foreword by Carol Klein

Format 250 x 210mm

Format 255 x 225mm

Extent 208pp

Extent 144pp

Extent 208pp

ISBN 978-0-85783-078-4

ISBN 978-0-85783-157-6

ISBN 978-0-85783-095-1

Price £16.99 paperback/flaps

Price £14.99 paperback/flaps

Price £25 hardback

Colour photography Simon Wheeler

Colour photography Julie Watson

Colour photography Dermot O’Neill

Rights World

‘A joyous book that will convince any gardener of the importance of nature in their plot.’ Alan Titchmarsh

‘Practical advice gleaned from years of experience.’

BACK L I ST

BBC Gardens Illustrated

This book is not about dealing with gluts by making endless jars of the same jam or chutney: Alys explores alternative methods of preserving and international recipes so you can enjoy a different preserve every day throughout the colder months. Of course there are recipes for raspberry jam and ploughman’s chutney, but there is also a wealth of interesting and unusual preserves – dry your fruit and veg for fruit leathers and kale and beetroot chips; use pickling and fermenting methods to make your own sauerkraut, kimchi, tabsasco or Jerusalem artichoke chutney; use sugar to cook up a marrow and ginger jam or dams cheese; bottle your tomatoes for home-ma passata or your berries for a summer berr cordial; create broad bean and chickpea falafels from your frozen broad beans or a leaf pesto from your frozen herbs and gree If you want to achieve a little more selfsufficiency and don’t want to waste any of your precious garden bounty, this is a fun and exciting way to do it.

The second part of the book is a mini field guide, creatures that you are likely to spot in your garden.

‘With a sense of fun and a passion for grow-your-own, Alys Fowler is helping to transform British backyards.’

Fresh, home-grown produce are a delight: sun-warmed tomatoes, sweet strawberries crunchy cucumbers, crisp apples – these flavours are immediate – but a winter of those summer flavours preserved, now tha a feeling of satisfaction. Alys wants people to make the most of their garden produce – whether they have a balcony, small back garden, allotment or large country garden – explaining how best to grow, harvest and store home-grown goods (giving specific varieties) so they keep far longer than a shop-bought one ever would.

which will help you to identify the birds and other

Kate Bradbury

s also a practical t all plots.’ CHRIS PACKHAM

ALAN TITCHMARSH

abundanc e

wildlife into and hedgehog box.

the wildlife gardener

eners

‘A joyous book’

the

abundance Alys Fowler

Format 240 x 210mm

Sunday Business Post on Roses Revealed

‘With a sense of fun and a passion for grow-your-own, Alys Fowler is helping to transform British backyards.’ BBC Gardens Illustrated

lickedspoon.blogspot.com Design helen Bratby Photography Yuki sugiura Craft Kyle Books

100 goRgeous HomegRown pResenTs debora robertson

‘Florist to fashion’s elite, Vic Brotherson knows how to impress with understated ensembles.’

Lisa Armstrong, Daily Telegraph

‘I could never have dreamt up anything more perfect than the flowers Vic Brotherson created for my wedding.’ Jacquetta Wheeler £25

Jacket design: Helen Bratby Photography: Catherine Gratwicke Kyle Books www.kylebooks.com

debora robertson

Cottage. she also writes a blog:

From traditional green and white bouquets and nostalgic, dusty pink and pale parchment posies, to romantic, dreamy garden arrangements, Vic Brotherson provides ideas and inspiration for all types of weddings, and to suit all possible budgets. Illustrated throughout with breathtakingly beautiful colour photographs, plus step-by-step instructions, the exquisite flowers are guaranteed to enhance any bride’s day.

VINTAGE WEDDING FLOWERS

VINTAGE WEDDING FLOWERS Vic Brotherson

Gifts from the Garden D e b o r a R o b e r t s o n is the associate food editor of red magazine and works for hugh fearnley-Whittingstall at river

Vic Brotherson

Gifts from the Garden

www.kylebooks.com

‘I’ve yet to find anyone who creates such beautiful and effortless arrangements as Vic. Whatever the occasion, she always gets it spot on.’ Lily Allen

‘I like this book. Gifts made from things you’ve grown are always gifts from the heart – a great pleasure to give and to receive.’ hugh fearnley-whittingstall

VWF COVER 14 jan_cs5.indd 3

Gifts from the Garden Debora Robertson

Vintage Flowers Vic Brotherson

Format 250 x 210mm

16/01/2014 17:57

vintage wedding flowers Vic Brotherson

Format 240 x 210mm

Extent 176pp

Format 250 x 210mm

Extent 176pp

ISBN 978-1-85626-971-1

Extent 176pp

ISBN 978-0-85783-081-4

Price £25 PLC

ISBN 978-0-85783-187-3

Price £16.99 PLC

Colour photography

Price £25 PLC

Colour photography Yuki Sugiura

Catherine Gratwicke

Colour photography

Rights World

Catherine Gratwicke

‘I like this book. Gifts made from things you’ve grown are always gifts from the heart.’ Hugh Fearnley-

‘Vic Brotherson is a floral goddess – she knows what she’s talking about.’

Rights World

Whittingstall

Sophie Dahl

‘I’ve yet to find anyone who creates such beautiful and effortless arrangements as Vic.’ Lily Allen B acklist

Nikki Van De Car

was born in Hawaii and now lives in New Jersey. Her blog ‘What To Knit WhenYou’re Expecting’ receives 1,000 page views a day and chronicles her day-to-day life with her 3-year-old daughter Maile. She has a signiﬁcant following on Ravelry and is the author of What to Knit WhenYou’re Expecting, also published by Kyle Books. www.whattoknitwhen.com

Kyle Books www.kylebooks.com

From oversized buttons to help tots d themselves to playful animal hats, th whimsical and attractive designs wil both the young and the young at hea

30 gorgeous jumpers, cardigans, hats, toys & more

Amber Rose, Sadie Frost and Holly Davidson Format 250 x 210mm Extent 256pp ISBN 978-0-85783-251-1 Price £19.99 PLC Colour photography David Loftus Rights World

‘[These] are sparkly examples of women tackling the stresses of modern life with pragmatism and poise.’ New Zealand Herald

BACK L I ST

What to Knit When You’re Expecting Nikki Van De Car

what to knit: the toddler years Nikki Van De Car Format 220 x 210mm

Format 220 x 210mm

Extent 144pp

ISBN 978-0-85783-185-9

ISBN 978-0-85783-056-2

Price £14.99 paperback/flaps

Colour photography Ali Allen

Colour photography

Rights World

Claire Richardson Rights World

‘An essential knitting companion for mums-to-be.’ Let’s Knit

The chapters are divided into:

Beautiful, detailed photographs acco each pattern, plus an illustrated guid the basic knitting techniques you wil means these fun patterns are access knitters of all abilities.

Knitting for toddlers_Jacket_FINAL5.indd 1

nourish

The 30 gorgeous patterns

What to Knit: theToddlerYears are de with energetic, opinionated, enthusia curious and messy toddlers in mind! allow you to show the child’s individ whilst emphasising practicality and c with advice on machine washable ya

• Rough & Tumble – including a com hooded jumper and roomy overalls • Neat & Nice – including a lace pane cardigan and a dandelion pullover pe for visits to Grandma • Toys & Miscellany – including a stu octopus, knitted oven gloves for toy and a ladybird pillow

Nikki Van De Car

Design by Laura Woussen Photography by Ali Allen

WHAT TO KNIT: THE TODDLER YEARS

N ikk i Va n De Car

WHAT TO KNIT: THE TODDLER YEARS

‘An essential knitting companion for mums-to-be.’ Let’s Knit on What to Knit When You’re Expecting

Crochet at play

Play 30 fun hats, scarves, clothes and toys for kids to enjoy

Kat Goldin

Kat Goldin learnt to crochet as a child and picked up her hook again in 2007 when her first son was born. A lack of fun and modern patterns led Kat to design her own creations for her children to wear. Her first pattern was released in October 2011 and she has had 165,000 downloads to date. Her Crochet and Cupcake workshops in her home in Alloa sell out within days of being announced. She is the winner of The Mads 2012 Blog of the Year and Best Blog Photography awards. Kat is originally from America and currently lives in Scotland with her husband and three children. www.slugsontherefrigerator.com

Crochet at

Kat Goldin

Design by Louise Leffler Photography by Kat Goldin Author photo by Kat Molesworth

Whether on the prowl in a lion hat or riding their trusty steed hobby horse, there is something for every child to enjoy among Kat Goldin’s original and modern designs. They can stalk their prey in a wolf cardigan, go for an afternoon snooze on an octopus floor cushion or wrap up warm and explore the forest in a leafy capelet. These tunics, toys, blankets and more will encourage your child’s playful side. As well as larger pieces there are also practical and smaller accessories such as sunshine and showers mittens and welly warmers for jumping in puddles on a rainy day and a mermaid sleeping bag to rest in when all the adventures are over. With designs for all ages, from newborn babies and toddlers to six year olds, there is bound to be something to make for the child in your life, including hats, scarves and wraps, skirts, booties, cushions and blankets. Each piece takes no longer than a weekend to complete, so whether you have picked up a hook for the first time or have been a keen crocheter for years there is a project that you can have as much fun making as your child will have wearing.

Illustrations by Sarah Leuzzi Kyle Books www.kylebooks.com

£14.99

sew tiny!

crochet at play

Format 220 x 210mm

Extent 160pp

Extent 144pp

Format 220 x 210mm

ISBN 978-0-85783-219-1

ISBN 978-0-85783-165-1

Extent 160pp

Price £14.99 paperback/flaps

ISBN 978-0-85783-216-0

Colour photography Laura Edwards

Colour photography Kat Goldin

Price £14.99 paperback/flaps

Rights World

Jazz Domino Holly

Kat Goldin

hook, stitch & Give Kat Goldin

What every new mum needs – everything from burp cloths to pram accessories ‘Inventive, simple, practical and fashionable.’ The Guardian

Winner of the 2012 MAD Blog of the Year and Best Blog Photography

Colour photography Kat Goldin Rights World

‘Cute, quirky and downright adorable.’ Simply Crochet on Crochet at Play

B acklist

Novelty knits

a good yarn

Format 250 x 210mm

Extent 160pp

Extent 144pp

ISBN 978-0-85783-264-1

ISBN 978-0-85783-224-5

Price £15.99 paperback/flaps

Price £16.99 PLC

Colour photography Ingrid

Colour photography James Moriarty

Rasmussen

Rights World

Gyles and Saethryd Brandreth

Rights World

‘I read that 83 per cent of what people recollect on television is the visual. So I began to wear the jumpers.’ Gyles Brandreth

BACK L I ST

Katherine Poulton Foreword by Lily Cole

‘Luxurious individual pieces of clothing.’ The Times, Luxx Magazine on The North Circular brand

the secrets of sewing lingerie Katherine Sheers and Laura Stanford Format 220 x 210mm Extent 128pp ISBN 978-0-85783-237-5 Price £16.99 paperback plus pocket

with 25 patterns Colour photography Ali Allen Rights World

An original and fun guide to creating beautiful lingerie from two experienced underwear designers.

Sew It Up Ruth Singer

Format 255 x 225mm Extent 304pp ISBN 978-1-85626-810-3 Price £19.99 hardback Colour photography Jan Baldwin

and Dominic Harris Rights World

‘A no-nonsense guide to the art of modern sewing, with lots of techniques and patterns.’ Period House

Chicon a

shoestring Simple to sew vintage-style accessories

Mary Jane Baxter

cloth

Cassandra Ellis Format 250 x 210mm Extent 192pp ISBN 978-0-85783-159-0 Price £25 PLC Colour photography

Catherine Gratwicke Rights World

‘A renowned quilt maker who runs raved-about courses year round.’ The Simple Things

the modern girl’s guide to hatmaking Mary Jane Baxter

Chic on a Shoestring Mary Jane Baxter Format 250 x 210mm

Format 250 x 210mm

Extent 160pp

Extent 176pp

ISBN 978-1-85626-981-0

ISBN 978-0-85783-087-6

Price £14.99 paperback/flaps

Price £18.99 flexi

Colour photography

Claire Richardson

Illustrations Sam Wilson

Rights World

‘Innovative ideas for sewing vintage-style accessories without breaking the bank.’ SEW Magazine

B acklist

Making a House Your Home Clare Nolan

vintage home Sarah Moore

Format 240 x 210mm

Format 250 x 210mm

Extent 192pp

Extent 288pp

ISBN 978-0-85783-142-2

ISBN 978-0-85783-062-3

Price £17.99 PLC

Price £25 PLC

Colour photography Debi Treloar

Colour photography throughout

Rights World

‘A brilliantly thought out book, full of wonderful ideas.’ Kelly Hoppen

‘The reader will be hard pressed to resist making their own unique creations.’ Sew Today

Sarah Moore won BBC2’s The Great Interior Design Challenge 84

BACK L I ST

Homemade Gifts Vintage Style Sarah Moore

Format 240 x 210mm Extent 176pp ISBN 978-0-85783-005-0 Price £16.99 PLC Colour photography

Debi Treloar Rights World

‘A treat for all vintage lovers.’ Your Home

FR om the authoR oF the BeStS el l i ng Si mPly WonDeRWoman

ant some original, stylish and inexpensive projects to make for your children’s rooms? Want to get creative (and a bit messy!) with your kids?

help is at hand with Joanna gosling’s guide to simple, stylish crafting. Divided into 2 sections it covers: inspirational projects to make for the home, to tame the inevitable and unavoidable clutter that comes with kids including Rolling Storage Boxes, a Butterfly Coat hanger, a Simple Quilt and a Starry night Wall. great ideas for days when bad weather means the kids are cooped up inside, such as a Knitted monkey Bear, homemade hand Stampers, embossed tin Can Badges and Flower imprinted Clay. Whether you want practical ideas for making your home look less like a children’s playground, or some inspiration for getting your kids away from the tV for 10 minutes, home made Simple for Kids provides the answer.

Design by Christine Sullivan Photography by Rachel Whiting Kyle Books www.kylebooks.com £15.99.

Home made Si ple

Joanna GoslinG

Joanna Gosling has worked as a broadcast journalist for 20 years, and currently presents news programmes for the BBC. She is mother to three young daughters, and is the author of Home Made Simple (2013) and the bestselling Simply Wonderwoman (2011).

HOME MADE Si ple

Stylish, crafty projects to make with and for your kids Joanna GoslinG

Simply Wonderwoman

home made simple

home made simple for kids

Format 250 x 210mm

Extent 192pp

Extent 160pp

Extent 176pp

ISBN 978-0-85783-058-6

ISBN 978-0-85783-100-2

ISBN 978-0-85783-104-0

Price £17.99 PLC

Price £19.99 PLC

Price £16.99 PLC

Colour photography

Rachel Whiting

Rights World

‘Joanna Gosling has unlocked the secret of keeping home and work life stress-free.’ YOU Magazine

‘Ideal for novices, this lovely book shows that homemade creations don’t need expert skills and you can save money, too.’ Prima

‘A brilliant new manual for modern living.’ Mail

Joanna Gosling

on Sunday’s YOU Magazine on Simply Wonderwoman

B acklist

Granny Chic Tif Fussell and Rachelle Blondel

Rachelle Blondel

101 things for kids to do outside Dawn Isaac

Format 234 x 189mm

Format 200 x 154mm

Format 220 x 210mm

Extent 160pp

Extent 112pp

Extent 224pp

ISBN 978-0-85783-155-2

ISBN 978-0-85783-260-3

ISBN 978-0-85783-183-5

Price £16.99 flexi

Price £9.99 PLC

Price £14.99 paperback/flaps

Colour photography

Colour photography Kate Whitaker

Colour photography Will Heap

Catherine Gratwicke

Rights World

‘The ultimate in homecrafting.’

A hands-on guide to help children get the most from being outdoors.

Rights World

‘A feast of crafty ideas from granny-chic aficionados Rachelle Blondel and Tif Fussell.’ YOU Magazine

pamper your pooch

BACK L I ST

Good Homes on granny chic

Children’s Letters to God Compiled by Stuart Hample and Eric Marshall Format 140 x 133mm Extent 96pp ISBN 978-1-85626-910-0

spells for teenage witches Marina Baker

Format 182 x 126mm Extent 96pp ISBN 978-0-85783-258-0

Bedouin

Alan Keohane

Tao Te Ching Lao Tzu

Translated by Stephen Format 300 x 230mm

Mitchell

Extent 176pp ISBN 978-0-85783-027-2

Format 198 x 129mm

Price £16.99 paperback

Extent 128pp

Colour photography throughout

ISBN 978-0-85783-015-9

Rights World

Price £6.99 paperback

Price £5.99 PLC

Price £6.99 paperback

Illustrations Tom Bloom

Colour photography

Rights UK & Commonwealth

Juliet Piddington

(excl. Australia & NZ)

‘A rich representation of an extraordinary culture.’

Rights World

Traveller

‘A touching mixture of innocence, poignancy and laugh-out-loud cheek.’

Sales of over 80,000 copies

Rights World

After the Bible, the Tao Te Ching is the most widely translated book in the world

International Express

B acklist

excuse my french!

Rachel Best and JeanChristophe Van Waes Format 198 x 129mm

Linda & Roger Flavell

Dictionary of Idioms and their Origins

Linda & Roger Flavell

Extent 208pp

Format 198 x 129mm

ISBN 978-0-85783-169-9

Format 198 x 129mm

Extent 320pp

Price £9.99 PLC

Extent 352pp

ISBN 978-1-85626-861-5

B/W illustrations Alyana Cazalet

ISBN 978-1-85626-664-2

Price £9.99 paperback

Rights World

Price £9.99 paperback

Rights World

‘Just the thing to take on your French holiday, especially if you’re hoping to get lucky.’ Evening Standard

Dictionary of Word Origins

BACK L I ST

Grammar for Grown-ups Craig Shrives

Grammar Rules Craig Shrives

Format 198 x 129mm

how to get your own way

Craig Shrives and Paul Easter

Format 198 x 129mm

Extent 256pp

ISBN 978-0-85783-037-1

Format 198 x 129mm

ISBN 978-0-85783-080-7

Price £9.99 PLC

Extent 256pp

Price £9.99 PLC

B/W illustrations

ISBN 978-0-85783-158-3

B/W illustrations

Rights World

Price £12.99 PLC

‘Clearly written and easy to navigate…a pleasure to read.’

Rights World

Times Literary Supplement

B acklist

charming small hotels FRANCE DU NCA N PETERSEN

The 14th edition of Charming Small Hotels France is the latest title in the series relaunch of these popular guides, complete with beautifully designed new covers, an interesting blend of the contemporary and the traditional, which suits the series perfectly. The series, which has been published continuously since 1988, doesn’t just review sleepy places to stay off-the-beaten-track, but all types of hotels, including the chic and the stylish. Above all this is a truly independent guide. It’s one of only two that don’t take money for a page, and its focus on small hotels, plus the reputation of its editor, Fiona Duncan, hotel critic of the Sunday Telegraph, make the rest of the accommodation guides look like alsorans.

‘I just had to congratulate you on your wonderful publication. Thank you for the best and most reliable travel book we have ever used.’ Sylvia Tucker, reader

France

Fiona Duncan 14th edition Extent 400pp ISBN 978-0-95757-597-4 Price £14.99 paperback Rights World

DU NCA N PET ER SEN

Britain & Ireland Fiona Duncan Extent 416pp

austria, switzerland & the Alps Fiona Duncan

ISBN 978-0-95757-591-2

Extent 260pp

Price £14.99 paperback

ISBN 978-0-95757-590-5

Rights World

Price £14.99 paperback

Italy

Fiona Duncan & Nicky Swallow

Spain

Fiona Duncan

Germany

Fiona Duncan & George Pownall

Extent 304pp Extent 400pp

ISBN 978-1-90330-159-3

Extent 336pp

ISBN 978-1-90330-165-4

Price £14.99 paperback

ISBN 978-1-90330-150-0

Price £16.99 paperback

Rights World

Price £14.99 paperback

Rights World

DU NCA N PET ER SEN

in a box Series This new format for travel guides carries on proving its worth. The first title, Walker’s Britain in a Box, has now sold over 80,000 copies. Cyclist’s Britain in a Box, its companion guide Off-Road Cyclist’s Britain in a Box and Weekend Walks are strong sellers too. The In a Box series has now expanded further, with the publication of Great Pub, Great Walk and Britain on Backroads in a Box. The series is completed by Birdwatcher’s Walks and four original regional walking guides; Walker’s Yorkshire Dales and South Pennines in a Box, Walker’s London and the South-East in a Box and two European titles, Tuscany and Provence. No other travel series combines innovative packaging and presentation with diverse, imaginative subjects. The new box in the series, Great Pub, Great Walk, is a very strong concept. It combines Britain’s two favourite leisure activities – drinking and a bit of exercise. Uniquely, it presents the cream of pub walks all over Britain, in classic and in underexplored areas, with some cracking little known pubs. Britain on Backroads is an innovative talking guide on audio CD and with folding cards, shows motor tourists how to leave behind main roads to experience another Britain. The design concept for the In a Box guides are Registered Community Designs (No: 001121404-0001, date of certificate: 14th April 2009). Copying or reproduction in any form is illegal.

DU NCA N PET ER SEN

GREAT PUB, GREAT WALK ISBN 978-0-95757-595-0 Price £13.99

‘One of the coolest formats for a guidebook that [we’ve] seen. Perfect for our mobile culture that loves things that fit in the palm of your hand – these cards cover some of the best rides in the UK.’ www.intravelmag.com

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Walker’s Provence

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Walker’s Tuscany

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ISBN 978-1-90330-163-0 Price £12.99

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ISBN 978-1-90330-162-3 Price £12.99

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 

ISBN 978-1-90330-168-5 Price £13.99

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Walker’s Britain

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ISBN 978-1-90330-160-9 Price £13.99

Off-Road Cyclist’s Britain

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Cyclist’s Britain

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Transparent sleeve included Plus staying nearby 

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Hikers on a country r oad under blue s ky , v iew t o Monte Am iata, Val d´Or cia, Tus cany © LOOK Die Bildagentur der Fotografen Gm bH / Alam y

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   

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britain  in a box

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off-Road Cyclist’s

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       

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Birdwatcher’s Walks

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ISBN 978-1-90330-164-7 Price £12.99  

ISBN 978-1-90330-161-6 Price £12.99

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DU NCA N PET ER SEN

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ISBN 978-1-90330-157-9 Price £11.99

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Weekend Walks

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ISBN 978-1-90330-156-2 Price £11.99

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audio CDs ISBN 978-1-90330-166-1 Price £13.99

Walker’s Yorkshire Dales & South Pennines

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Includes 25 cards and 3

Walker’s London and the South East

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Britain on backroads

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On Foot Guides

The only walking guides with ‘bird’s eye view’ (isometric) mapping, which allows you to find your way not just by flat street plan, but by the appearance of the buildings around you. This unique series is being relaunched in 2015, updated and with new covers. The first two relaunch titles are Paris Walks and Rome Walks. Exploring cities with the On Foot Guides is like being taken around by a friend who knows the best restaurants, shops and attractions – the authors are local residents who know their cities backwards. Each book introduces the city district by district, with a wealth of insider knowledge. The artwork is unique and the walks are easy to follow, informative and fun. Most take an hour, and many can be interlinked to create longer sightseeing expeditions.

‘A delightful book... easy to follow, clear maps, just the right level of narrative.’ Customer review, Paris Walks

DU NCA N PET ER SEN

PARIS Walks Fiona Duncan & Leonie Glass

Rome Walks

John Fort & Rachel Piercey Format 220 x 140mm

Format 220 x 140mm

Extent 128pp

ISBN 978-1-90330-158-6

ISBN 978-1-90330-145-6

Price £10.99 paperbacks

Colour artwork throughout

Publication date March

Rights World

Venice Walks

London Walks

ISBN 978-1-90330-152-4

ISBN 978-1-90330-146-3

Jo-Ann Titmarsh

Celia Woolfrey

New York Walks Jane Egginton & Nick Oâ&#x20AC;&#x2122;Donnell

Prague Walks Frank Kuznik

ISBN 978-1-90330-153-1

ISBN 978-1-90330-147-0

DU NCA N PET ER SEN

Kyle Books Catalogue Stocklist and Order Form jan–june 2014 ALL ORDERS TO:

Despatch to:

Invoice to:

Littlehampton Book Services Faraday Close, Durrington, West Sussex, BN13 3RB Tel: 01903 828500

(if different from despatch address)

F O OD & DR I N K

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978-0-85783-207-8

30 Years at Ballymaloe

£30

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978-0-85783-239-9

Farm, Fork, Food

£19.99

978-0-85783-003-6

50 Great Curries of India, with DVD

£15.99

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978-0-85783-245-0

Finger Lickin’ Food

£19.99

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978-0-85783-290-0

50 Great Curries of Thailand £10.99

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978-0-85783-077-7

Flavour First & Foremost

£19.99

—

978-0-85783-143-9

Amazing Grains

£25

—

978-0-85783-173-6

For the Love of Veg

£25

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978-0-85783-025-8

Annie Bell’s Baking Bible

£25

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978-1-85626-788-5

Forgotten Skills of Cooking

£30

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978-1-85626-729-8

Ballymaloe Cookery Course

£30

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978-0-85783-217-7

Franco Manca Artisan Pizza

—

978-0-85783-146-0

The Biscuiteers Book of Iced Biscuits

£12.99

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The Boy Who Bakes

£16.99

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Fresh From the Freezer

£16.99 £19.99

£12.99

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978-0-85783-288-7

Bread £16.99

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Full of Flavour

—

978-1-85626-980-3

Bryn’s Kitchen

£25

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978-0-85783-107-1

The Game Cookbook

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978-0-85783-221-4

Buonissimo!

£14.99

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978-0-85783-103-3

Game

£19.99

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978-0-85783-257-3

The Camping Cookbook

£10.99

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978-0-85783-060-9

Garlic: The Mighty Bulb

£14.99

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978-0-85783-231-3

Caribbean Potluck

£19.99

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978-0-85783-092-0

The Gentle Art of Preserving

—

978-0-85783-282-5

Clodagh’s Irish Kitchen £19.99

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978-1-85626-938-4

Gifts From the Kitchen

£16.99

£25

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978-0-85783-147-7

Clodagh’s Kitchen Diaries

£18.99

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978-0-85783-211-5

Gino’s Pasta

£15.99

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978-0-85783-154-5

Cook Brazilian

£15.99

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978-0-85783-206-1

Goose Fat & Garlic

£14.99

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978-0-85783-111-8

Cook on a Shoestring

£15.99

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978-1-85626-920-9

Grand Cru

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978-0-85783-225-2

Cooking for Chaps

£12.99

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978-0-85783-004-3

Great Châteaux of Bordeaux £40

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978-0-85783-223-8

Cracking Yolks & Pig Tales

£19.99

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978-1-85626-812-7

Great Domaines of Burgundy

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978-0-85783-108-8

Crust, with DVD

£16.99

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978-1-85626-700-7

Green & Black’s Chocolate Recipes

£14.99

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978-1-85626-847-9

Cupcakes From the Primrose Bakery

£14.99

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978-1-85626-940-7

Green & Black’s Ultimate

£16.99

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978-0-85783-268-9

Dim Sum £16.99

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978-0-85783-240-5

Gubbeen

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978-1-85626-762-5

Dough, with DVD

£16.99

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978-0-85783-177-4

Hats & Bells Children’s Party Cookbook

£18.99

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978-0-85783-151-4

Fantastico!

£14.99

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978-1-85626-862-2

Home at 7, Dinner at 8

£14.99

BACK L I ST

£40 £40

£25

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978-0-85783-259-7

Homemade

£14.99

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978-0-85783-099-9

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978-1-85626-792-2

India’s Vegetarian Cooking

£14.99

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978-0-85783-253-5

The Shed: The Cookbook

£19.99

£25

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978-0-85783-016-6

Indian in Six

£16.99

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978-0-85783-163-7

The Indian Kitchen

—

978-0-85783-033-3

Irish Traditional Cooking

—

978-0-85783-174-3

The Italian Cookery Course

—

978-1-85626-978-0

Italian Home Baking

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978-0-85783-238-2

Italy for the Gourmet Traveller

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978-1-85626-970-4

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£9.99

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978-1-85626-972-8

Simple Asian One-Pot Meals

£15.99

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978-0-85783-287-0

Small Bites £16.99

£25

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978-0-85783-171-2

Smashing Plates

£19.99

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978-0-85783-278-8

Solo £16.99

£18.99

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978-1-85626-913-1

Soup, Glorious Soup

£14.99

£16.99

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978-0-85783-156-9

Spice Odyssey

£19.99

The Japanese Kitchen

£15.99

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978-0-85783-017-3

Stylish Thai in Minutes

978-0-85783-026-5

José Pizarro’s Spanish Flavour

£19.99

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978-0-85783-255-9

Summer Berries and Autumn Fruit £19.99

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978-0-85783-252-8

Keep It Vegan

£14.99

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978-1-85626-957-5

Sunday Roast

£14.99

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978-0-85783-032-6

Kitchen & Co.

£16.99

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978-0-85783-209-2

Sweet Mandarin Cookbook

£18.99

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978-1-85626-955-1

Less Meat More Veg

£16.99

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978-0-85783-180-4

Sweet Things

£16.99

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978-0-85783-102-6

Pronto!

£19.99

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978-0-85783-233-7

Take One Veg £15.99

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978-0-85783-266-5

The Lebanese Cookbook

£14.99

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978-1-85626-950-6

Tapas

£14.99

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978-0-85783-167-5

Love Bake Nourish

£18.99

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978-0-85783-085-2

Tasting

£15.99

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978-0-85783-067-8

Meat Free Monday Cookbook

£19.99

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978-0-85783-263-4

The Total Greek Yoghurt Cookbook

£19.99

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978-1-85626-969-8

The Middle Eastern Kitchen

£15.99

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978-0-85783-020-3

Trish’s French Kitchen

£14.99

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978-0-85783-109-5

The Modern Vegetarian

£14.99

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978-1-85626-649-9

The Wagamama Cookbook

£15.99

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978-0-85783-241-2

Montezuma’s Chocolate Cookbook

£16.99

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978-1-85626-646-8

Wagamama Ways With Noodles

£14.99

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978-0-85783-267-2

Mug Cakes

£8.99

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978-0-85783-054-8

Warm Bagels & Apple Strudel

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978-0-85783-091-3

Old Favourites New Twists

£15.99

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978-0-85783-082-1

Who Put the Beef In Wellington

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978-0-85783-230-6

Olives, Lemons & Za’atar

£19.99

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978-0-85783-144-6

Pastry Perfection

£19.99

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978-0-85783-243-6

Patisserie Made Simple

£19.99

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978-0-85783-277-1

Asia Light £15.99

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978-0-85783-166-8

Paul Gayler’s Sauce Book

£16.99

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978-0-85783-232-0

The Complete Cancer Cookbook £19.99

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978-0-85783-210-8

The Perfectly Roasted Chicken

£15.99

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978-1-85626-644-4

The Diabetes Weight Loss Diet

£12.99

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978-0-85783-042-5

The Perfectly Tossed Salad

£15.99

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978-0-85783-172-9

Diet SOS

£12.99

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978-0-85783-024-1

The Picnic Cookbook

£15.99

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978-0-85783-098-2

La Dolce Diet

£12.99

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978-0-85783-101-9

Pork

£25

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978-1-85626-870-7

The Essential Diabetes Cookbook

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978-0-85783-208-5

Rio De Janeiro: The Cookbook

£19.99

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978-1-85626-947-6

The GI Diet

£12.99

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978-0-85783-097-5

Say It With Cake

£18.99

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978-0-85783-089-0

Greedy Girl’s Diet

£14.99

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978-1-85626-871-4

The Scandinavian Kitchen

£25

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978-0-85783-215-3

Greedy Girl’s Diet Second Helpings

£14.99

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978-0-85783-084-5

Seasonal Spanish Food

£15.99

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978-1-85626-876-9

Healthy Dairy-Free Eating

£14.99

£19.99

£9.99

£25 £17.99

H E A LT H Y E AT I N G

£20

B acklist

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978-1-85626-816-5

Healthy Eating During Chemotherapy

£14.99

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978-0-85783-013-5

Pilates for Weight Loss

£12.99

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978-1-85626-866-0

Healthy Eating for Diabetes

£12.99

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978-1-85626-725-0

Running Well

£14.99

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978-1-85626-877-6

Healthy Eating for IBS

£12.99

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978-0-85783-030-2

Skin Secrets

£16.99

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978-1-85626-867-7

Healthy Eating for Lower Cholesterol

£14.99

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978-0-85783-222-1

The Ultimate Natural Beauty Bible

£19.99

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978-1-85626-884-4

Healthy Eating for the Menopause

£12.99

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978-0-85783-012-8

Walking for Weight Loss

£12.99

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978-1-85626-874-5

Healthy Eating for Your Heart

£14.99

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978-0-85783-043-2

Yoga for Life

£16.99

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978-0-85783-228-3

Healthy Eating to Reduce the Risk £16.99

of Dementia £14.99

978-1-85626-875-2

Healthy Gluten-Free Eating

£14.99

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978-0-85783-078-4

Abundance

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978-0-85783-236-8

The Italian Diet

£14.99

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978-1-85626-900-1

Bob Flowerdew’s Complete Fruit Book

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978-0-85783-182-8

Low Carb Revolution

£16.99

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978-0-85783-069-2

Chickens

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978-0-85783-227-6

The Paleo Diet

£14.99

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978-0-85783-095-1

Clondeglas

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978-1-85626-923-0

Seriously Good! Gluten-Free Baking

£19.99

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978-0-85783-179-8

The Complete Book of Vegetables,

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978-0-85783-055-5

Seriously Good! Gluten-Free Cooking

£25 £14.99 £25

Herbs & Fruit

£18.99

for Kids

£14.99

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978-1-85626-946-9

The Edible Balcony

£16.99

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Seriously Good! Gluten-Free Cooking

£19.99

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978-0-85783-254-2

First-Time Gardening £16.99

978-1-85626-828-8

H E A LT H & B E AU T Y

G A R DE N I N G

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978-0-85783-265-8

Gardening on a Shoestring £16.99

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978-0-85783-081-4

Gifts From the Garden

£16.99

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978-0-85783-235-1

The Anti-Ageing Beauty Bible

£15.99

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978-0-85783-256-6

Grow Your Own, Eat Your Own

£15.99

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978-0- 85783-170-5

Clean & Lean Diet

£12.99

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978-1-85626-780-9

Jekka’s Complete Herb Book

£18.99

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978-0-85783-007-4

Clean & Lean Diet Cookbook

£12.99

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978-0-85783-072-2

The Rurbanite

£16.99

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978-0-85783-105-7

Clean & Lean Pregnancy Guide

£12.99

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978-0-85783-272-6

The Smallholder’s Guide to the Good Life £18.99

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978-1-85626-987-2

Clean & Lean Flat Tummy Fast!

£12.99

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978-0-85783-289-4

The Thrifty Gardener £16.99

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978-0-85783-086-9

Clean & Lean Warrior

£12.99

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978-1-85626-986-5

The Urban Kitchen Gardener

£16.99

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978-0-85783-071-5

Everyone Try Yoga

£18.99

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978-0-85783-157-6

The Wildlife Gardener

£14.99

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978-1-85626-655-0

Fat Around the Middle

—

978-0-85783-093-7

Getting Pregnant Faster

—

978-0-85783-029-6

Hypervenilation Syndrome

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978-0-85783-273-3

Juice £12.99

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978-1-85626-461-7

The New Natural Alternatives for HRT

£10.99

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978-1-85626-937-7

Osteoporosis

—

978-0-85783-234-4

The Perfume Bible

—

978-0-85626-880-6

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978-0-85783-218-4

BACK L I ST

£9.99

L I F E S T Y L E , GI F T & R E F E R E N C E

£10.99 — —

978-0-85783-183-5

101 Things for Kids to do Outside

£14.99

978-0-85783-027-2

Bedouin

£16.99

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978-1-85626-981-0

Chic On a Shoestring

£14.99

£10.99

978-1-85626-910-0

Children’s Letters to God

£25

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978-0-85783-159-0

Cloth

The Pilates Bible

£18.99

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978-0-85783-165-1

Crochet At Play

Pilates for Life

£18.99

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978-1-85626-664-2

Dictionary of Idioms and Their Origins

£6.99

£5.99 £25 £14.99 £9.99

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978-1-85626-861-5

Dictionary of Word Origins

£9.99

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978-0-85783-169-9

Excuse My French!

£9.99

Austria, Switzerland & the Alps

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978-0-85783-229-0

Forgotten Ways for Modern Days £16.99

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Charming Small Hotel Guides:

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978-0-85783-224-5

A Good Yarn

Britain & Ireland

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978-0-85783-080-7

Grammar for Grown-Ups

£9.99

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978-0-85783-037-1

Grammar Rules

£9.99

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Charming Small Hotel Guides:

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978-0-85783-155-2

Granny Chic

£16.99

France £14.99

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978-0-85783-100-2

Home Made Simple

£19.99

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Charming Small Hotel Guides:

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978-0-85626-104-0

Home Made Simple for Kids

Germany

£16.99

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Charming Small Hotel Guides:

£16.99

978-0-95757-590-5 978-0-95757-591-2

Charming Small Hotel Guides: £14.99

£14.99 978-0-95757-597-4 978-1-90330-150-0 978-1-90330-165-4

£14.99

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978-0-85783-005-0

Homemade Gifts Vintage Style

£16.99

Italy

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978-0-85783-216-0

Hook, Stitch & Give

£14.99

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Charming Small Hotel Guides:

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978-0-85783-158-3

How To Get Your Own Way

£12.99

Spain

£14.99

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978-0-85783-283-2

Killing Me Soufflé £12.99

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978-1-90330-160-9

Cyclist’s Britain in a Box

£13.99

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978-0-85783-062-3

Making a House Your Home

£25

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978-0-95757-595-0

Great Pub, Great Walk £13.99

978-1-90330-159-3

£16.99

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978-0-85783-087-6

The Modern Girl’s Guide to Hatmaking

£18.99

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978-1-90330-146-3

London Walks

£10.99

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978-0-85783-251-1

Nourish

£19.99

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New York Walks

£10.99

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Novelty Knits

£15.99

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978-1-90330-168-5

Off-Road Cyclist’s Britain in a Box

£13.99

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978-0-85783-260-3

Pamper your Pooch

£9.99

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978-1-90330-145-6

Paris Walks £10.99

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The Secrets of Sewing Lingerie

£14.99

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Rome Walks £10.99

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Sew It Up

£19.99

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Venice Walks

£10.99

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Sew Tiny

£14.99

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978-1-90330-155-5

Walker’s Britain in a Box

£12.99

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978-0-85783-058-6

Simply Wonderwoman

£17.99

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978-1-90330-156-2

Walker’s London & the South East

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978-0-85783-258-0

Spells for Teenage Witches

£6.99

in a Box

£11.99

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978-0-85783-015-9

Tao Te Ching

£6.99

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978-1-90330-162-3

Walker’s Provence in a Box

£12.99

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Vintage Flowers

£25

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978-1-90330-163-0

Walker’s Tuscany in a Box

£12.99

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978-0-85783-142-2

Vintage Home

£17.99

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978-1-90330-157-9

Walker’s Yorkshire Dales &

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978-0-85783-187-3

Vintage Wedding Flowers

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978-0-85783-185-9

What to Knit: The Toddler Years

£14.99

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978-0-85783-056-2

What To Knit When You’re Expecting

£14.99

£25

South Pennines in a Box

£12.99

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Weekend Walks in a Box

£12.99

978-1-90330-164-7

DU NCA N PET ER SEN —

978-1-90330-161-6

Birdwatcher’s Walks in a Box

£12.99

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978-1-90330-166-1

Britain on Backroads in a Box

£13.99

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