Enjoy exclusive recipes from our most recent titles

    Posted on December 18, 2017 in Baking

    While staying at the rather fabulous Riad Fes, a stunning converted palace in the medina in Fes el Bali, the chefs showed me several very modern desserts, including a cheesecake flavoured with rosewater, and served with citrus fruits. I loved the idea of combining classic Moroccan fruits and flavours with a European-style cheesecake. Here I have gone for a baked cream cheese and ricotta base and a pillowy soft layer of cream, lightly perfumed with lemon and rosewater, and topped with figs, orange and pomegranate.

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    Posted on December 15, 2017

    From Nicole Herft's The Healthy Hedonist

    I love spiced mulled wine! Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favourite fruit – stone fruit also work really well.

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    Posted on November 16, 2017

    This is a Chinese takeaway classic and delicious served with steamed rice or noodles.

    It may not be the most straightforward stir-fry recipe, but it was too delicious to leave out.


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    Posted on October 31, 2017 in Baking

    Pumpkin Cupcakes

    Less sweet and a little spicier than some of our other cupcake recipes, these would work their magic before a night of trick-and-treating and the inevitable basket of sweets that comes home afterwards! If you can’t find puréed pumpkin, cut a butternut squash into pieces, deseed and steam for about 30 minutes. Then mash, pass through a sieve and leave to drain for several hours to get rid of the excess water.

    Spiced Cream Cheese Icing

    A simple variation on the orange cream cheese icing from earlier in the book, this one could also work well with the carrot cupcakes but is especially delicious with the pumpkin cupcakes on a cold and windy Halloween night.

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    Posted on October 27, 2017

    This is a great way to cook French beans but it is important they are fresh. When you buy them, snap one in half and, if it makes a crunchy snap, you know they are at their best.

    This dish is very quick to prepare and the contrast between the hot, spicy beans and the chilled, silken tofu is delicious. Serve with steamed rice or enjoy simply on its own.

    Recipe extract from Ching-He Huang's book Stir Crazy

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    Posted on September 22, 2017


    There is nothing that brings me more joy than to walk out into the woods as the seasons begin to change from summer to autumn. The smell on the air of crisp mornings and crunching leaves is palpable and the very colour of the landscape begins to turn from faded greens to fiery reds and browns. It signals the start of a new...

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