Enjoy exclusive recipes from our most recent titles


    Posted on July 21, 2016

    Cevizli kabak is one of the staple cold salads that are served across Turkey.

    Instead of finely chopping everything and mixing it with yogurt in the traditional style, this is a modern version, with griddled courgettes laid out on a platter and topped with a mix of feta, walnuts and griddled chilli strips, with yogurt drizzled over the top.

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    Posted on July 21, 2016

    The combination of feta and sweet ripe watermelon with a luscious minty dressing makes this salad a refreshing breakfast, starter or a light dessert.

    8g mint leaves (no thick stems)
    2 tablespoons white wine vinegar
    60ml extra virgin olive oil
    1 teaspoon raw mild honey

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    Posted on July 18, 2016

    Taken from Fire and Smoke by Rich Harris.
    A barbecue is a great way to feed pancakes to a crowd for brunch; I use an old, flat baking tray so that I can cook several at once while the bacon sizzles away around the outside of the grill.
    These pancakes are the thick, fluffy American variety and rely on the lift coming from the combination of baking powder and buttermilk. ||

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    Posted on June 30, 2016

    Abundance, by Alys Fowler, is the bible to guide you through growing, bottling, drying, fermenting, freezing, jamming and pickling your garden bounty so you can store and preserve its incredible flavours all the year though.

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    Posted on June 8, 2016

    Taken from Samarkand by Caroline Eden & Eleanor Ford. Image by Laura Edwards.

    Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other’s cuisine and leaving their culinary stamp.

    Tangles of paper-thin raw onion accompany kebabs of all forms in Uzbekistan. Here, a quick pickling takes away...

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