OPG Christmas Gift Guide: Food & Drink

The Slimming Foodie in One

By Pip Payne

THE FOLLOW-UP TO THE SUNDAY TIMES BESTSELLER

'Pip

The bestselling Slimming Foodie is back with a fantastic new collection of slimming recipes. These dishes are as tasty as ever but even simpler to prepare, as they can all be made in one pot, pan, tray or dish.

The Slimming Foodie is known for her simple approach to food; she's a firm believer that you don't need to spend hours in the kitchen to deliver amazing results, nor do you have to completely change your eating habits to lose weight. With Pip's clever swaps and cooking techniques, you can slim down while still enjoying all your favourite foods - it's a modern weight-loss method that puts flavour first.

In her first book, the Slimming Foodie showed us how easy and enjoyable slimming recipes can be. Now she has made dinnertime even simpler by creating delicious all-in-one meals with surprisingly few calories. From flash-in-the-pan dinners to slow-cooked comforts, you will find something for the whole family to enjoy without fuss and with minimal washing up!

The Slimming Foodie in One is made up of seven chapters, each one reflecting a different method of one-pot cooking:

Pip Payne is behind the award-winning blog The Slimming Foodie. Keeping a love of food at the fore, Pip's approach is about bringing back convenient home cooking by making healthy recipes that are accessible to a new wave of home cooks. Creating great tasting meals that are cooked from scratch and cut down on fat and sugar while following science-led nutrition advice.

Website: theslimmingfoodie.com

Instagram: @the_slimming_foodie

Twitter: @slimmingfoodie

Happy Leons: Leon Happy One-pot Vegetarian

By Rebecca Seal and Chantal Symons

LEON are back with a collection of more than 100 fuss-free, full-of-flavour recipes for vegetarian and vegan main course dishes that you can create with only one cooking pot, pan or baking tray.

Enjoy simple-to-follow, satisfying recipes that are perfect for any occasion, whether you are looking for a mid-week supper, a quick weekend lunch or something impressive (but easy) for friends or family. From fiery tray bakes to comforting casseroles, LEON Happy One-pot Vegetarian is all about the food and not the washing up. Chapters include Lunchy Brunchy, Fast & Easy, Food for Friends, Light & Simple and Slow & Hearty.

Rebecca Seal has written about food and drink for the Financial Times, Evening Standard, the Observer, the Guardian, Red and The Sunday Times. Her cookbooks include Istanbul: Recipes from the heart of Turkey and Lisbon: Recipes from the heart of Portugal, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan, LEON Happy Curries and LEON Happy Fast Food with John Vincent. She is one of the food and drink experts on Channel 4's Sunday Brunch. She lives in London with her husband and two small daughters.

Chantal Symons' passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs and wheat. She believes everyone should take joy and satisfaction from food and so she specializes in freefrom cooking. Chantal has worked as a personal chef, caterer, restaurateur and in food product development. She is also a champion barbecuer, and has won several competitions including Jamie Oliver's 'Big Feastival'.

Mitchell Beazley

Home

By Kate Humble

Can You Make That Gluten-Free?

By Megan McKenna

'Yes, I'm gluten and wheat free. Yes, it's an allergy. Yes, coeliac disease... No, I don't want a salad! If that sounds familiar, and you too want to munch into breaded chicken or enjoy gooey Mac & cheese, then I'm here to show you that, yes, you can make ANYTHING gluten free.'

Megan McKenna, Celebrity MasterChef contestant, singer-songwriter, highlyengaged influencer, coeliac and home cook invites you into her gluten free kitchen. After years of sharing her cooking videos to over 4 million viewers, she is regularly messaged to ask: 'Can you make that gluten free?' And now, with more than 80 gluten-free recipes to explore, Megan's first cookbook will prove that you can eat delicious, mouth watering meals, just like everybody else simply by swapping a few ingredients along the way.

With chapters covering Quick Bites, Naughty Nights In, Posh Nosh and Heaven O'clock, there's no need to be left out on pancake day, spend another birthday without cake, or miss out on the food at parties and events.

Growing up, Megan was constantly unwell and found herself eating her lunches alone in the stairwell at school. Following her coeliac diagnosis, her mum taught her to cook everything from scratch and she finally gained the strength and resilience enjoy food again.

Megan has had her fair share of trolls, tantrums and toilets, but her relaxed kitchen vibe and down-to-earth recipes have shown millions that you, too, can cook everyday tasty, gluten-free meals.

Megan McKenna is a TV personality, singer-songwriter, coeliac, home cook, Celebrity MasterChef contestant, highly engaged influencer and brand ambassador with social media platforms totalling over 4 million followers. Megan aims to educate people about coeliac disease which she suffers from along with a wheat-free allergy. Megan's story has come to be viewed as one of growth, determination, and evolution; fighting off stereotypes, overcoming all obstacles and refusing to be categorised into just one box.

Chetna’s Easy Baking: with a twist of spice

By Chetna Makan

Over 80 unique recipes from Bake Off's Chetna Makan, introducing Indian flavours and ingredients into traditional Western bakes.

Chetna's popular and accessible style has charmed millions of people since her first appearance on our screens in The Great British Bake Off. Since then, she has written several bestselling cookbooks that combine her creative flavours with a love of simple Indian home cooking.

In this new collection of easy, accessible and great tasting recipes, Chetna showcases home bakes both savoury and sweet that will transform the way you cook. By adding bold flavours to well-known classics, Chetna's recipes add a brilliant new twist of flavour to familiar favourites.

RECIPES INCLUDE: Cherry Almond Honey Cake Onion Masala Focaccia Orange & Cinnamon Savarin

Chetna Makan was born in Jabalpur, an ancient city in Central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2003.

Chetna reached the semi-final of The Great British Bake Off in 2014, and her first book, The Cardamom Trail, is a celebration of baking with Indian flavours. She is the author of four other titles: Chai, Chaat & Chutney (2017), Chetna's Healthy Indian (2019), Chetna's Healthy Indian Vegetarian (2020) and Chetna's 30 Minute Indian (2021). She has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for food.

Jeremy Pang's School of Wok

By Jeremy Pang

Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.

Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity.

From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.

Chapter one: Chinese. Includes: Garlic & Vermicelli Steamed Prawns

Chapter two: Thai. Includes: Steamed Fish with Lemon Grass & Lime Broth

Chapter three: Vietnamese. Includes: Crispy Tofu in Tomato Sauce

Chapter four: : Singaporean & Malaysian. Includes: Vegan Laksa.

Quick and easy Asian cooking from School of Wok founder and Ready Steady Cook

chef - Jeremy Pang

Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Over the years, Jeremy’s expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Since then, his recipes and work have been featured in a wide variety of publications including: The Guardian, Independent, The Sunday Times, Delicious & BBC Good Food. Along with regular appearances on UK TV shows including: Channel 4's ‘Sunday Brunch’ and ITV’s ‘Ainsley's Food We Love’ and ‘Nadiya's Family Favourites’, Jeremy also recently joined BBC1's 'Ready, Steady, Cook' for the latest series, made his debut talking food on BBC Radio 2 and is a regular panellist on BBC Radio 4's acclaimed 'The Kitchen Cabinet'. Jeremy’s refreshing laid-back, straightforward approach has helped him build an ever-growing and thriving specialist cookery school in London called School of Wok.

Hamlyn

Love. Food. Family: Recipes from the Kitchen Disco

By Sophie Ellis-Bextor

Sophie Ellis-Bextor and her family brought escapism and sheer joy to the hundreds of thousands who tuned into her Kitchen Discos during the pandemic.

Now the singer, writer and disco queen of lockdown is inviting you into the heart of her home with this refreshing take on easy family cooking. Add some glitter to your mealtimes and share the love with delicious home-cooked feasts, large and small.

Sophie and her musician husband Richard Jones are used to cooking accessible, flexible and realistic meals for their 5 boys. Inspired by international cuisines and family memories, these are recipes that celebrate eating together.

Reinventing the classic family cookbook, Love Food Family is the perfect antidote to mealtime fatigue and proves that everything tastes better with a little bit of disco.

CONTENTS INCLUDE:

• One pan sausages tray bake, cod and chorizo stew, whole roasted cauliflower with harissa and crispy onion, coriander and Veg cashew pakoras with yogurt dipping sauce and kids sushi tacos

• Murder on the dance floor cocktail, Pomegranate gin sling cocktail and Shirley Temple cocktail for the kids of the night

Sophie Ellis-Bextor shot to fame as a vocalist on Spiller's huge number one single, 'Groovejet' and with her worldwide smash hit, 'Murder on the Dancefloor'. She is known for her popular albums 'Read My Lips' (2001), ‘Wanderlust’ (2014), 'Shoot from the Hip' (2003), 'Trip the Light Fantastic' (2007), 'Make a Scene' (2011), ‘Familia’ (2016) and ‘The Song Diaries’ (2019). In 2020 and 2021, her Kitchen Discos, were performed at home during lockdown with her five sons and recorded by her husband, musician Richard Jones. Following the performances, she released 'Songs From The Kitchen Disco', garnering further critical acclaim and another top 10 UK album chart position. Instagram: @sophieellisbextor

Salads are More Than Leaves

By Elena Silcock

Salads for all seasons, moods, occasions and cravings.

For too long salads have languished on the side-lines of dining tables, reduced to mere accompaniments or starters, but what if we gave salads the limelight they deserve? More Than Leaves brings salads centre stage, showcasing dishes that are big on flavour, texture and impact. You'll never see salads in the same way again.

Featuring sections on building your salad, maximising flavour and plating your salad to impress, More Than Leaves includes over 80 recipes for salads to get excited about. Each recipe includes substitutions for vegan and vegetarian variations, suggestions for pairing salads and ways to get ahead when you're short on time.

Recipes include:

• Pea, celery, mint and feta salad tossed with shredded lettuce and scattered with lemon croutons

• Roasted nectarine and mozzarella salad - served from the roasting tin after whisking the juices from the nectarines to make a dressing

• Miso rice noodle salad with finely chopped, raw tenderstem broccoli and whole sugar snap peas, topped with a miso dressing and roasted peanuts

• Raw and roasted cauliflower salad - finely chopped raw cauliflower tossed with chickpeas, parsley and lemon juice, topped with wedges of roasted cauliflower and drizzled with a tahini dressing

• Ultimate tomato salad - with roasted tomatoes, sun-dried tomatoes and fresh tomatoes, along with cucumber and herbs

Elena Silcock is a food writer, chef and food stylist. She has worked for various magazines and brands, including BBC Good Food, Co-op magazine, Nando's, Kellogg's and Flora. She runs her own supper clubs and is the creator of the Feed Them Pasta e-book as well as the online recipe and social platform You Bring the Wine.

Berber&Q: On Vegetables

By Josh Katz

Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish dressings.

Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

Josh Katz has trained in some of the best kitchens in London including Galvin Bistrot de Luxe and Ottolenghi, before being appointed head chef (2010) at Made In Camden. Berber&Q, his first restaurant, opened in 2015 to universal plaudits. Berber&Q Shawarma Bar, Josh's second restaurant, opened on Exmouth Market in 2016. His third restaurant, Carmel, will open in late 2021. Widely recognized as an expert in live fire cookery and barbecuing technique, his food is influenced by the cuisines of North Africa across the Mediterranean basin and on to the Middle East. This is Josh's second book.

@berberandq | @chefjoshkatz

Budget Keto Kitchen

By Monya Kilian Palmer

'A beautiful book by a talented member of my team.' - Heston Blumenthal on Keto Kitchen

Following a ketogenic diet can be expensive, with costly animal products, fats and other low carb foods being the norm. But what if you want to enjoy the weightloss, energy-boosting benefits of a keto lifestyle without breaking the bank?

Budget Keto Kitchen is inspired by Monya Kilian Palmer's experiences during 2020 when financial struggles were a reality in her home. Moving away from the keto lifestyle was never a consideration (despite how affordable pasta, rice and bread may be!), so she simply combined her knowledge of keto with her imagination in the kitchen and got creative. While never compromising on flavour, she delighted in finding exciting ways to use affordable ingredients and items often forgotten at the back of the cupboard.

The highly anticipated follow-up to Keto Kitchen and Lazy Keto Kitchen offers Monya's unique recipes (min. 4 servings) for easy, tasty and inexpensive dishes, perfect for families and batch cooking. This is keto made simple and affordable. *****

Monya is a trained chef and professional recipe developer based in Berkshire and a passionate ambassador of the low carb, high fat (ketogenic) lifestyle. Since moving to the UK from South Africa in 2012, she has worked for Heston Blumenthal's Fat Duck Group as well as Le Cordon Bleu International. Her 2020 debut best-seller, Keto Kitchen, was followed by Lazy Keto Kitchen in 2021.

@mkilianpalmer | www.fatsoflife.co.uk

Doctor Bowl

By Dr Divya Sharma

Doctor Bowl includes over 80 easy, nutritious recipes that serve up a perfectly balanced bowl of food. The dishes are super simple, with short and budget-friendly ingredients lists and cooking times of less than 30 minutes (with just a little prep!). And most importantly, all are effortlessly tasty.

All of the recipes are vegetarian and any that suit vegan, dairy-free or gluten-free diets are clearly signposted. There are also tips for quick cheats, as well as storage and freezing instructions.

Chapters include Quick Breakfasts / Weekend Brunch / Summer Salads / Winter Warmers / Snacks & Energy Boosters / Indulgent Puddings.

Everyone should eat well, no matter their budget or time constraints and Doctor Bowl ensures that every delicious meal is easy, cheap, quick and nourishing. *****

Dr. Divya Sharma is a qualified doctor and through her fast-growing Instagram account, she uses her medical knowledge to advise on how to eat well for your best health. Divya has filmed recipes videos with BBC Good Food for their 'Small Budget, Big Flavour' and has appeared in Sainsbury's Magazine. Divya has also collaborated with brands including Sainsbury's, Whole Foods, Co-operative Food, Saclà, Hellman's, Morphy Richards, Ninja Kitchen, Weetabix, Tesco Food and Yakult.

@doctorbowl

Lose Weight 4 Life

By Tom Watson

A guide to losing weight – and keeping it off – as well as improving health, from someone who has done both

A guide to changing the habits of a lifetime to achieve long-term weight loss and better health, Lose Weight 4 Life outlines the programme Tom Watson followed for his own remarkable 8-stone (50kg) weight loss.

Divided into 4 sections - Motivation, Movement, Measurement and Maintenanceit includes relatable examples of Tom's own, often bumpy, journey to better health. A journey that saw him transform from someone who mindlessly hoovered up entire packets of Hobnobs at one go and had to rummage in the XXXL bin for exercise gear into someone fit enough to row the length of the UK.

Packed with practical advice backed up by the latest research, Lose Weight 4 Life demonstrates that it is never too late to turn things around, even if you are someone who has failed several times before. *****

At the age of 50, Tom Watson was a Westminster heavyweight in both senses of the word. Elected Deputy Leader of the Labour Party in 2015, he tipped the scales at almost 22 stone (140kg). For 30 years he had tried everything to lose weight, but it was only when he committed to finding the time that things changed. Over the next two years, 'Tommy Two Dinners' shed a whopping 8 stone (50kg) and reversed his diabetes. Having left Parliament, Tom has become the go-to person when TV and radio want to discuss weight loss and diabetes and has filmed two documentary slots on the subject for ITV's News at Ten.

@tom_watson

The Canny Cook

By Phil Vickery

Delicious dishes that save you time and money but don't compromise on flavour!

Nutritious and convenient, canned and frozen food can be used for a wide range of value-for money recipes. In The Canny Cook, Phil Vickery shows you not only how to spend and waste less, but also cook fast, fuss-free, good-for-you meals that are bursting with flavour. From vegan and vegetarian dishes to pasta, meat and fish, desserts and healthy snacks, Phil's creative and inspiring recipes are perfect for anyone looking to feed a family using everyday supermarket ingredients. *****

Phil Vickery is one of Britain's best loved chefs. He has been part of ITV's This Morning family for more than 20 years. He has won numerous accolades, including a Michelin star at the Castle Hotel in Somerset, and is the author of 18 books, including Save Money Good Diet, a tie-in to the ITV programme of the same name, Phil Vickery's Ultimate Diabetes Cookbook and Diabetes Meal Planner, both published with the support of Diabetes UK, and the Seriously Good! Gluten-Free series published in association with Coeliac UK.

@chefphilvickery (Instagram) | @philvickerytv (Twitter)

The Low-Carb Weight Loss Cookbook

By Katie & Giancarlo Caldesi

Let bestselling authors Katie and Giancarlo Caldesi guide you through how food works in your body and show you how to prepare easy meals that change the habits of a lifetime. From a strict keto plan for anyone needing to lose a lot of weight fast, to a moderate low-carb guide for people who want to eat well and keep their metabolic health in check, there is an option to suit you, whatever your health goals, in The Low-Carb Weight Loss Cookbook.

Meal plans will help you shed the pounds of stored fat and unveil a new healthier you - all without suffering the hunger pangs that so often undermine a change in diet. Including recipes suitable for batch cooking and freezing.

With a foreword by pioneering GP Dr David Unwin who shares his experiences of how a low-carb diet has transformed his patients' lives, this inspirational book provides an evidence-based guide to losing weight for life.

Katie and Giancarlo Caldesi own London's Caldesi in Marylebone as well as Caldesi in Campagna in Bray. They have co-authored the bestselling The Diabetes Weight-Loss Cookbook, The Reverse Your Diabetes Cookbook, Around The World in Salads and The Gentle Art of Preserving and have both appeared on Saturday Kitchen. Giancarlo was diagnosed with type 2 diabetes in 2012. Since then, he has lost nearly four stone and kept his diabetes in remission by following a low-carb diet, while Katie has lost more than a stone of weight too.

Vegan Love

By David Bez

Delicious, everyday, plant-based classics.

Each recipe in Vegan Love has a veggie as the star, treated as you would meat or fish – so slow-cooked, baked, roasted, pan-fried or grilled. Each one also consists of the same 4 components:

A big veggie (the main)

+ a protein side (a pulse or grain)

+ a sauce or cream or dressing

+ a topping (herbs and crunch)

Many can be cooked in 30 minutes, none use less-than-healthy vegan substitutes and all elevate veggies to the next level, showing how simple and tasty they can be. *****

David Bez is originally from Milan. He came to London to work as an art director in the advertising and graphic design industry and he started his Salad Pride blog to chart his daily office salad creations. In 2014, these became the basis of his globally successful debut book Salad Love, and prompted the Daily Mail to dub him 'the man who sexed up salad'. Salad Love was followed by Breakfast Love in 2016 and Supper Love in 2018. @saladpride

Wild Brews

By Jaega Wise

Jaega Wise, head brewer at East London's Wild Card Brewery, is one of the UK's experts in wild fermentation. In Wild Brews, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers.

Recipes and styles featured in the book include German Berliner Weisse (tart and refreshing) and Gose (salty and dry), Norwegian Farmhouse Ales including the Kveik IPA, English Old Ale and many more to satiate your thirst and enjoy.

Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.

Jaega Wise is head brewer at Wild Card Brewery in East London, a qualified chemical engineer, beer sommelier and a TV presenter. Currently the British Guild of Beer Writers' Brewer of the Year, Jaega is a popular speaker on all things beer and brewing. Jaega will be presenting a new home brewing competition called Beermasters, which will air on Amazon Prime in 2022. She is also the beer presenter for Channel 5's The Wine Show and is one of the core presenters on BBC R4's The Food Programme. Other TV work includes presenting for BBC's Inside the Factory and Channel 4's Food Unwrapped. In 2018 she was named one of the Evening Standard's 1000 Most Influential People in London. This is her first book.

Your Daily Veg

By Joe Woodhouse

'Makes my mouth water just looking at it!' - Nigella Lawson

Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment.

Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

Joe Woodhouse has been vegetarian since the age of 10, teaching himself how to cook. He later trained as a chef and spent years working in kitchens such as Vanilla Black and the Towpath Café, as well as contributing to events with restaurants such as the Quality Chop house. Alongside being a chef, he is also a photographer, shooting with clients such as Soho Farmhouse, Belazu, Marmite, Asda, Hakkasan, and Coleman's. He is lauded amongst colleagues including Anna Jones and Nigella Lawson for being the best vegetarian chef in the business. His work has featured in publications such as The New Yorker, Bon Appétit, Guardian, Observer, Metro, Evening Standard and Life & Thyme.

How to make the best coffee

By James Hoffmann

We all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn't that be just as good?

Coffee guru James Hoffmann runs Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn't; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; the perfect espresso; and taking it to the next level - home roasting.

James Hoffmann is the managing director of Square Mile Coffee Roasters, a multiaward winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He writes a popular blog, www.jimseven.com, about coffee and the coffee business. The World Atlas of Coffee is his first book.

Baking Imperfect

By Lottie Bedlow

Baking should be about having fun, learning new skills and, importantly, producing delicious food, rather than striving for perfection. Instead of instructing bakers to slavishly obsess over flawless end products, Baking Imperfect encourages readers to enjoy the process, learn how to recover from disasters and build up a repertoire of sweet and savoury recipes that taste fantastic.

Lottie's erratic charm and relatable nature will ensure that bakers of all levels of confidence and experience feel at ease. Each recipe highlights potential pitfalls you may come across along the way with notes on what to look for and how to fix them. As well as stunning finished dishes, you'll find step by step photography for those particularly tricky bakes and disaster shots to prove that nobody's perfect.

From tales of disintegrated puff pastry to one too many cracked eggs, Lottie aims to guide readers through everyday bakes with nothing but joy and determination.

Recipes include:

· Gingerbread Shed more realistic, they never look likehouses anyway

· No Skill Soda Bread nothing to prove on this one

· Pizzagne it's a lasagnepizza but lasizza is harder to say

· Drunk PineappleCheesecake with a cracking creme brulee finish

· Sneaky Cheese Scones - yes, apparently they are a cake

· Rock and Profiterole(Choux) Black Forest gateau style

· Two Faced Sticky Toffee Pudding the sour cherry doesn't mess around

Lottie Bedlow is a fan favourite contestant from Channel 4's The Great British Bake Off. A 32 year old Pantomime Producer with a degree in Animal Behaviour Studies, Lottie lives with her aunt, uncle and teenage cousins on the coast. It is this unusual home set up that is at the heart of her relationship with cooking and baking: Lottie makes food that tastes good for the people she loves.

Instagram.com/lottiegotcake

'The

Persiana Everyday

By Sabrina Ghayour

golden girl of Persian cookery' - Observer

The all new collection of more than 100 fuss free, crowd pleasing recipes for everyday eating from the author of the award winning, Sunday Times bestselling cookbook Persiana. Designed to ensure maximum flavour with the greatest of ease including no cook, quick prep, quick cook and one pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.

CONTENTS INCLUDE

Small Plates: Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast

Salads for All Seasons: Including Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil; Jewelled tomato salad Poultry & Meat: Including Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarma

Fish & Seafood: Including Fragrant roasted haddock; Spicy orange & harissa glazed cod; Marmaladeprawns with barberry,chilli & chivebutter

Vegetable Love: Including Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beans

Carbs of All Kinds: Including Super quick smoky tomato couscous; Lazy Mantí; Tangy bulgur wheat bake with roasted onions

Something Sweet: Including Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubblecake; Cardamom & mocha ricepudding

Sabrina Ghayour is an Iranian born, self taught home cook turned chef, cookery teacher and food writer. She made her name hosting the hugely popular 'Sabrina's Kitchen' supper club in London, specializing in Persian and Middle Eastern flavours, and went on to be named the Observer's Rising Star in Food. Her award winning debut, Persiana, is a worldwide bestseller, and her follow ups Sirocco, Feasts, Bazaar and Simply were Sunday Times bestsellers.

SabrinaGhayour.com Instagram.com/SabrinaGhayour Twitter.com/SabrinaGhayour Facebook.com/SabrinaGhayourPage

Small Batch Bakes

By Edd Kimber

Baking recipes typically serve large groups of people, perfect for a party, a celebration, a crowd. But what about when you just want one cookie and you don't want to spend the money on making a big batch, or you don't have the people to share them with? Sometimes you just don't want to be faced with leftovers you need to eat for the rest of the week.

Enter Small Batch Bakes, great for singles, small households, students or anyone who likes to bake a lot. The recipes serve one, two, four or six and are predominantly sweet but also include savoury varieties that would be perfect for a lunch or impromptu picnic. The skill level is naturally on the easier side, and equipment needed kept to a minimum, something that will bewelcomed by many people baking justfor themselves.

'The lone dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy.' Nigella Lawson, Cook, Eat, Repeat

Edd Kimber is is a baker and food writer based in London. He is the author of The Boy Who Bakes (2011), Say it with Cake (2012), Patisserie Made Simple (2014) and One Tin Bakes (2020). Over the last ten years he has appeared on multiple television shows including Good Morning America, The Alan Titchmarsh Show, Sunday Brunch, Saturday Kitchen and, of course, on the original series of The Great British Bake Off, of which he is the inaugural winner.

He regularly shares his knowledge at cookery schools and at food festivals around the world and also writes for multiple publications, including as the baking columnist for Olivemagazine.

www.theboywhobakes.co.uk @theboywhobakes

Art in Pastry

By Julie Jones

Julie Jones, Instagram influencer and author of Soulful Baker and The Pastry School conducts online workshops for pastry decorating and this is the book that her followers have been crying out for.

A collection of basic sweet, shortcrust and hot water pastry recipes at the start of the book can each be used for a variety of pies and tarts and with a wide range of fillings, both sweet and savoury.

Chapters on Fruit, Meat & Fish, Vegetables, Sweet Dairy and Cheese include 40 recipes that can all be adapted to variety of decorative approaches. The recipes suit small and large rounds and small and large squares, according to how many people you're catering for. In total there are more than a hundred decorative pies and tarts to feast your eyes on. Recipes include a linear fruit pie, a cheese lattice pie, a pumpkin baked pastry tile pie and a carrot and courgette flower pie and every chapter includes exquisite photography by Andrew Montgomery of both the food and the inspiration behind it.

Julie Jones is a trained chef with a devoted Instagram following. She has appeared on TV and radio on BBC's Yes Chef with Pierre Koffman, ITV's Beautiful Baking with Juliet Sear and BBC R4's The Food Programme. In 2018 she won the Observer Food Monthly Best Instagram Feed and Waitrose Food Magazine has named her as one of the UK's most influential bakers. She is an inspirational forcein the kitchen and her supper clubs sell out months in advance. Her previous books are Soulful Baker and The Pastry School, which was featured in Martha Stewart Living in the US and also appeared at the Pastry Arts MagazineBaking Summit in 2020.

www.juliejones.online | Instagram: @julie_jonesUK

The Joy of Chocolate

By Paul A. Young

Written by one of the UK's most celebrated master chocolatiers, and a presenter on the BBC2 TV series The Sweet Makers, this guide showcases how to make delicious chocolates fromscratch in your own kitchen.

This delightfully decadent books is a love letter to chocolate, from the very fundamentals of what is chocolate and how to taste and buy, to achieving a world class shine and blending flavour like a pro. It explains clearly and with creativity, so that by the end of the book, anyone from beginner to confident cook will be able to make the very best chocolaterecipes.

Ever since Paul introduced sea salted caramel to the world of chocolate, he has been at the forefront of artisan chocolate making. With three chocolateries in London, Paul has a reputation as a flavour alchemist who often incorporates unusual ingredients into his wonderful confections and develops combinations that are original, experimental, sometimes daring, yet always perfectly balanced.

Paul A. Young is a ground-breaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Trained as a chef before moving into the world of chocolate, Paul's cutting edge creativity has won him numerous awards and led to him being ranked among the world's best chocolatiers. In 2014, the International Chocolate Awards named Paul as Outstanding British Chocolatier. Paul's dedication to his craft, his personality and his experimental creativity shine through in the quality of his chocolates and through the styleof his beautiful boutiquechocolateries.

Kitchen Sanctuary: It's All About Dinner

By Nicky Corbishley

Putting dinner on the table every night should be fun but can be stressful. Often thinking what to make is harder than actually cooking it, especially when you factor in all family members. This is where Kitchen Sanctuary comes in. This cookbook contains some of the brand's mostpopular recipes, from both YouTube and the blog.

While Kitchen Sanctuary's online presence is still extremely in demand, searching for what you want when you don't really know yourself can be hard. Having the recipes gathered in one place makes them easier to follow in the kitchen and also brings them to a whole new audiencewho are yet to find them online.

What started as a blog has now become a trusted brand, with over 2.5 million monthly page views and a rapidly growing YouTube channel from 6k subscribers in January 2020 to 216k and counting

Pipers Farm: The Sustainable Meat Cookbook: Recipes & Wisdomfor Considered Carnivores

By Abby Allen and Rachel Lovell

Pipers Farmis a farmin Devon which was founded as a reaction to the industrialisation of meat in the 1970s and 80s.What started out as a farm and a small butchers' shop serving a loyal tribeof regular customers is nowa thriving national onlinedelivery servicefor truly artisan, sustainably produced British meat.The livestock is reared through regenerative farming techniques that work in harmony with nature, and this special placein Devon now counts over 40 like minded small scalefamily farms as partof the Pipers Farmcommunity. They are passionateaboutanimal welfare, reducing food waste, rearing grass fed nativebreeds and nourishing the land they work on, and ensuring that the rural communities they liveand work with aregiven a sustainable future. It’s all aboutfamily farms, notfactory farms.

Pipers Farmwas founded over 30 years ago by Peter and Henri Greig and today itis run by their son Will and his partner Abby Allen. Abby is a passionatefood campaigner devoted to creating a positivefuture for small family farms through her ceaseless activity behind the scenes in the sustainablefarming movement.

Meanwhile, Rachel Lovell is a writer and producer dedicated to food and farming stories who has worked with the farm for many years, having spent much of her childhood on a small family farmin Devon struggling through the 1980s.

ShowstoppingCakes

By Rahul Mandal

In this step by step guide to creating beautiful cakes, Rahul shares his unique approach to baking, focusing on techniques and scientific explanations, to ensure a perfect bake every time.

Whether it is how to avoid a curdled cake batter or buttercream, stacking a 2-, 3- or 8tier cake or perfectly piping decorations, Rahul brings forensic insight into why things don’t work and how to fix them. He also discusses how to achieve the perfect flavour pairing, the different elements of cake fillings and decorating techniques, as well as how to make some of the most popular cakes from his Instagram feed, including drip cakes, fault linecakes and a geode cake.

Since his victory on the UK’s most famous baking show in 2018, Rahul has been honing his skills further, combining his scientific knowhow with his artistic talents to create bakes that are not only delicious but also things of beauty This is the handbook that Rahul wishes he’d had when he started baking and should be the book that all aspiring bakers turn to when they want to create a cake for a special occasion.

Broke Vegan: One Pot

By Sam Dixon

Fuss-free vegan meals to make in just one pot

With over 100 plant based recipes using supermarket staples, along with hints and tips for simplifying vegan cooking, Broke Vegan: One Pot will have you cooking delicious meals time after time that save money and help the planet. From easy weeknight meals to fancier dishes for entertaining, Broke Vegan: One Pot will help you cook sustainably without breaking the bank.

Whether you're taking partin Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: One Pot will bring variety and flavour to your meals without all thewashing up!

Sam Dixon is a prominent London based food stylist for editorial, commercial, film and TV. She has worked with numerous publications and brands such as The Guardian, GQ, The Telegraph, Hix, Kahicool, the White Company, Kyle Books and Hodder and Stoughton. She is the co founder of Studio Feast, a food photography studio in Hackney, London. samdixonstylist.com Instagram.com/sam__dixon

The Fast 800 KETO Recipe Book

By Dr Michael Mosley

Following Dr Michael Mosley’s No 1 bestselling Fast 800 Keto, this fabulous companion cookbook offers delicious, Mediterranean style, keto recipes to help you incorporate the new combined programme into your daily life.

From breakfasts and brunches, soups and shakes to more substantial suppers and even occasional indulgent treats, all the meals are easy to make. There are also eight weeks of menu plans, designed to help you stick both to the 900 1000 allowed daily calorie allowance and follow Michael’s ‘Rule of 50’ – i.e. less than 50g carbs, more than 50g protein each day.

Whether you are embarking on an intensive weight loss programme to prevent or reverse Type 2 diabetes, or simply want to bring down your blood pressure and cholesterol and improve your mood and general health, The Fast 800 Keto Recipe Book will inspireyou to change the way you eat forever.

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Dr Clare Bailey, wife of Michael Mosley, is a GP who has supported hundreds of patients to lose weight, reduce their blood sugars and put their diabetes into remission at her surgery in Buckinghamshire. She is the author of multi-bestselling The 8-Week Blood Sugar Diet Recipe Book, The Clever Guts Diet Recipe Book and The Fast 800 Recipe Book.

Kathryn Bruton has published two bestselling cookbooks, Skinny Soups and Skinny Desserts. She has worked behind the scenes at Masterchef and The Great British Bake off, and been involved with the creation of many acclaimed cookbooks, from authors such as Diana Henry, Rachel Allen and Lorraine Pascale.

Dr Michael Mosley trained as a doctor at the Royal Free Hospital in London before becoming a journalist and television presenter He is the author of the internationally bestselling Fast Diet, 8-Week Blood Sugar Diet and The Clever Guts Diet.

The Little Book of Gin Cocktails

Find a little ginspiration with over 50 gin cocktail recipes.

Whether you love sweet drinks or sour ones, quick and casual cocktails or something more impressive, The Little Book of Gin Cocktails can help you transform your favourite gin into something special.

• Learn your way around making gin based martinis, from the perfect Classic Martini to cap off a great evening to drinks that are perfect for kicking off a boozy brunch, like the Espresso Gin tini and the Breakfast Martini (complete with toastto garnish!)

• Master well known staples like the Gin Rickey, the Negroni and the Tom Collins and then take a walk on the wild side with contemporary twists on gin's biggest hits like the Mango Rickey, the Lychee Negroni, and the CamomileCollins.

• Discover your new favourite gin based drink along with tips and tricks for making it, right down to the type of glass it is traditionally served in (though we won't judge you if you get creative).

Enjoy gin your way and delight the gin lover in your life with this pocket sized guide to gin recipes for every occasion.

The Little Book of Prosecco

and Sparkling Cocktails

Take your bubbles to the next level with over 50 fantastic classic and contemporary Prosecco cocktail recipes.

Whether you love a light and refreshing drink or prefer a sweet and fruity treat, The Little Book of Prosecco and Sparkling Cocktails can help you transform your favourite bottle of Prosecco into something even more special.

• Make drinks for every occasion with great cocktails for brunch, like the Rossini or the Primrose Fizz; sparkling delights for toasting special achievements, such as the Celebration Cocktail or the French 75; as well as a drink fit for every moment in between, from The French Afternoon to the party starting tequila spiked Los Altos.

• Master well-known staples like the Bellini, Pink Sangria and Sbagliato and try new contemporary twists on your favourites with the Floral Bellini, the Mojito Royale and the Prosecco Julep.

• Mix up punches and sangrias for the whole group to enjoy together, such as the Spice Route Punch, the La RochellePunch, and the Blush Sangria.

• Discover your new favourite Prosecco based drink along with tips and tricks for making it, right down to the type of glass itis traditionally served in.

Enjoy Prosecco your way and delight the Prosecco lovers in your life with this pocket sized guide to cocktails for every occasion.

The Cocktail Box

There's nothing like a well balanced drink to add a bit of pizzazz to your day. Whether you're toasting to a recent triumph, bringing together friends and family or just capping off a long day of work, mixing your own cocktails at home is easier than you think.

Featuring 50 recipe cards for Prohibition era classics such as the Southside and the Gimlet, and modern classics such as the Breakfast Martini, and the Bramble, The Cocktail Box is the home bartender's best friend. There are cocktails to suit every taste and occasion from bubbly and sweet fizzy drinks that bring the party spirit to dark and aromatic blends to help you unwind. The cards are also accompanied by a short guide that includes all the equipment, techniques and tips that you need to succeed.

Each card has a clear and easy to follow recipe along with a little bit of cocktail history. Gone are the days of having to prop open a book while measuring ingredients take the card with you wherever it's easiest to see. You can also bring cocktails you want to try on your next shopping trip as a reminder of which ingredients you need. You can even use the cards to display cocktail choices at a party or announce the cocktail of the day.

And when you're not sure which cocktail to try next, just shuffle the cards and pull a recipe atrandom for a delicious surprise!

How to make the best coffee

By James Hoffmann

We all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn't that be just as good?

Coffee guru James Hoffmann runs Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn't; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; the perfect espresso;and taking it to the next level home roasting.

James Hoffmann is the managing director of Square Mile Coffee Roasters, a multi award winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He writes a popular blog, www.jimseven.com, about coffee and the coffee business. The World Atlas of Coffee is his firstbook.

The Cocktail Cabinet

By Zoe Burgess

A cocktail. The answer to so many after work, pre weekend, Saturday night, holiday lunch, get together and dinner party cravings. Always welcomed, but often recreated with littlesuccess.

With a vast scope of information on all things cocktail, drinks researcher and developer Zoe Burgess introduces a comprehensive and detailed guide to creating professional cocktails. Throughout seven chapters she breaks each cocktail down into their five basic tastes and considers the flavour profiles of the key spirits included, analysing why certain pairings work so you can fully understand the building blocks of this delectableart.

The Cocktail Cabinet is a reliable and accessible companion to cocktail making, no matter your knowledge, skill or budget. It identifies the basic equipment to invest in, provides practical tips on set up, explores techniques used and advises on the most versatile, readily available ingredients to purchase for both alcoholic and non alcoholic cocktails so no one misses out. With accompanying illustrations, the structure, method, flavour profileand finished results can bevisualised with ease.

Understanding these elements will set you up for creating, developing and executing your dream cocktail, ensuring cocktail making at home is an effortless and enjoyable experience.

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Zoe Burgess is a drinks researcher and developer who has created menus for bars and restaurants including Dinner by Heston, 69 Colebrooke Row and Bar Termini and worked as a consultant for many brands such as Pernod Ricard. She also trains mixologists and runs Atelier Pip, which is an independent flavour profiling company.

Hugh Johnson’s Pocket Wine Book 2023

The world's best selling annual wineguide.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine in shops, restaurants, or on the internet. Now in its 46th year of publication, it has no rival as the comprehensive, up to the minute annual guide.

It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. The book's mix of personal insight and informed recommendations have made itthe world's best-selling annual winebook. ***

Hugh Johnson is the world's pre eminent writer on wine. First published in 1977, his Pocket Wine Book sells hundreds of thousands of copies a year. Its winning formula of insight, critical appraisal of the world of wine, plus valuable vintage news and wine recommendations has been often-imitated but never bettered.

Margaret Rand has been general editor of Hugh Johnson's Pocket Wine Book for some 15 years and now, with Hugh's retirement, has taken over the hot seat.

Complete Bordeaux: 4th edition

By Stephen Brook

The wines of Bordeaux are universally recognized as being among the finest in the world and in this fully revised and updated edition of his classic text, renowned wine expert Stephen Brook provides an unrivalled survey of the region and its wines.

The Complete Bordeaux offers detailed information on the many communes and appellations of Bordeaux along with descriptions and assessments of all its major properties. As well as incisive portraits of the leading properties and their produce, Stephen Brook provides a detailed look at Bordeaux's lesser known areas and chateaux.

There is also an invaluable vintage guide to the last four decades. Bordeaux encapsulates an incredible 13,000 wineries throughout 54 appellations and this book includes a thorough explanation of Bordeaux's history, terroir and winemaking styles.

Praise for the third edition:

"A fresh and authoritative addition to the Bordeaux library." Eric Asimov, The New York Times

"This new edition is the ultimate guide to perhaps the greatest wine area in the world. Whether you use the book in your local wine store or tote it on a journey to Bordeaux itself, this book is definitive.And magnificent." Huffington Post

Stephen Brook is a leading writer on wine and gastronomy. His previous books include Sauternes, The Wines of Germany, and The Wines of California, which won the Prix Lanson, Glenfiddich and Veuve Clicquot awards. He is also the author of Pauillac and Bordeaux: People, Power and Politics, which won the Veuve Clicquot and ICP awards.

Mitchell Beazley

A Sense of Place

By Dave Broom

In this beautifully crafted narrative, award winning writer Dave Broom examines Scotch whisky from the point of view of its terroir the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now, and where itis going.

With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's understanding of just what is in their glass.

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Dave Broom has written 13 books, including The World Atlas of Whisky, now in its second edition. He has won many awards, including two Glenfiddich prizes and, in 2013, he won the prestigious IWSC Communicator of the Year Award. In 2015, he won The Spirited Award for Best Cocktail & Spirits writer, and, in 2018, The Way of Whisky won an Andre Simon prize. In 2020 he was awarded Best Drinks Writer at the Fortnum & Mason awards.

He has been a contributing editor to Whisky Magazine, scotchwhisky,com and Malt Advocate. In 2020 he started his own website thewhiskymanual.uk. He has made two films, Cuba In A Bottle and The Amber Light. The latter, an examination on whisky and Scottish culture, won Best Programme at the 2020 Fortnum & Mason awards.

Mitchell

60 Second Cocktails

By Joel Harrison and Neil Ridley

The trend of cocktail making at home is set to continue now that so many of us appreciate how a delicious cocktail can make any evening special, and it really does not have to be time consuming. 60-Second Cocktails is the latest book from award-winning drinks writers and TV presenters Joel Harrison and Neil Ridley.

These simple yet delicious cocktails are divided into three chapters: No Shake, Sherlock the easiest to make, requiring little or no preparation, and using standard spirits and mixers; Shaker Maker - slightly more complex concoctions that need a quick shake or stir; and Dress To Impress special drinks for the more decadent drinking occasions which require a littlemore prep, or an unusual ingredienthere and there. ***

Joel Harrison & Neil Ridley are at the forefront of providing expertise and innovation in the drinks world. From whisky to gin, cognac to cocktails, the duo has a wealth of knowledge to share with audiences across the globe. As well as writing for a number of different publications around the world, such as the Telegraph and World of Fine Wine, they also appear regularly on TV and act as judges for the prestigious International Wine and Spirit Competition (IWSC) awards. Their first book, Distilled, won the Fortnum & Mason Drink Book of the Year award in 2015. Their second, Straight Up, was published in October 2017, followed by The World Atlas of Gin in 2019, which was shortlisted for the 2020 Tales Of The Cocktail Spirited Awards.