Side dishes

Beetroot, Celeriac, Potato & Thyme Gratin
Beetroot, Celeriac, Potato & Thyme Gratin

Beetroot, Celeriac, Potato & Thyme Gratin excerpted from The Farm Kitchen: Seasonal Recipes from Field, Coast and Garden by Abby Allen. Photography copyright © Matt Austin 2025.

 

The Farm Kitchen: Seasonal Recipes from Field, Coast and Garden by Abby Allen.A second book from the highly regarded ethical food brand Pipers Farm from Devon, organized seasonally and including 80 carefully crafted recipes for meat, fish and vegetables that celebrate honest food made with local, sustainable ingredients.

Taking inspiration from the farm, the field, the hedgerow and the coast, Pipers Farm offers seasonal, sustainable, carefully crafted, wholesome and uncomplicated recipes that celebrate simple, honest ingredients.

Chapters are organized by season and include from broad bean, pea and sheep’s cheese toasts to New England-style lobster rolls.

Filled with common sense, timeless values around the food we grow and eat, each chapter also includes feature essays on key considerations around food and farming in the UK at present, from chalk streams to regenerative farming, how our chicken consumption can be more ethical, growing your own veg to food diversity, all of which will provide talking points for the publicity campaign around the book.

The Farm Kitchen: Seasonal Recipes from Field, Coast and Garden by Abby Allen is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

Beetroot, Celeriac, Potato & Thyme Gratin

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Nonna’s Stuffed Aubergines
Nonna’s Stuffed Aubergines

Nonna’s Stuffed Aubergines excerpted from Sicily: Recipes from an Italian island by Enza Genovese and Sandra Mahut. Photography by Sandra Mahut.

Sicily: Recipes from an Italian island by Enza Genovese and Sandra MahutEssential Recipes from a Mediterranean Island

A beautiful collection of delicious Sicilian recipes, complete with stunning photography of the island itself

Discover the flavours of Sicily through this irresistible collection of recipes, each accompanied by specially commissioned photography that captures the island’s sun-soaked charm.

From the bustling streets of Palermo to the colourful markets of Cefalù, Sicily is a feast for the senses. In these pages, Sicilian cook Enza Genovese invites you to travel across her homeland through food—from the first golden bite of an arancino to the sweet crunch of a canola.

You’ll find time-honoured classics alongside new favourites, each recipe crafted to bring the warmth and generosity of Sicilian cooking into your own kitchen.

Chapters include

Antipasti
Arancini, Nonna’s eggplant parmigiana, Sicilian focaccia

Pasta
Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini

Risotto and Couscous
Artichoke and pea risotto, Trapanese couscous, lobster risotto (more…)

Sweet and Spicy Banana-Ketchup Roasted Carrots
Sweet and Spicy Banana-Ketchup Roasted Carrots

Sweet and Spicy Banana-Ketchup Roasted Carrots excerpted from In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes is available. Photography by Fujio Emura.

In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes

A brightly flavourful, artfully presented celebration of chef and tastemaker Woldy Reyes’ heritage, featuring more than 100 recipes for classic Filipino dishes updated to be lighter, fresher, and vegetable-forward.

Growing up in Southern California as a first-generation Filipino American, Woldy Reyes felt like an outsider, always straddling two worlds. At home, his family ate adobo with rice, gathered in the kitchen to roll lumpia, and roasted a whole goat in the backyard to make kalderetang kambing (celebratory goat stew). At school, all he wanted was Lunchables and Flamin’ Hot Cheetos. It wasn’t until he discovered the power of food as a means of connection―to strangers and friends, to his heritage, and even to himself―that he began cooking in earnest and sharing his story through the dishes he made. His signature style, now beloved by his catering clients in New York City and beyond, highlights classic Filipino food but with a focus on local, seasonal produce and artful presentation.

In the Kusina is Woldy’s story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren’t your lola’s traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavourful recipes organised by season, including:

  • Garlic Furikake Rice with Fried Egg
  • Purple Daikon, Coconut Labneh, and Peanut Salsa Toast
  • Oyster Mushroom Skewers with Mushroom BBQ Sauce
  • Roasted Brussels Sprouts with Miso Tahini and Pomegranate Seeds
  • Decadent hot and cold drinks, luscious desserts, and much more

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Roast cauliflower raita
Roast cauliflower raita

Roast cauliflower raita excerpted from Easy Indian Vegetarian: Delicious recipes for every day by Chetna Makan. Photograhy by Nassima Rothacker.

Easy Indian Vegetarian: Delicious recipes for every day by Chetna Makan“Sometimes you can just pick up a book, flick through it, and know that it’s going to become a constant kitchen companion…Her recipes work and, more, are reliable purveyors of delight.'” — Nigella Lawson

Celebrating the incredible vegetarian food that India has to offer, Easy Indian Vegetarian delivers fresh, authentic Indian food for every day. You will find recipes for every occasion, with everyday ingredients and easy-to-follow instructions to help take the fuss out of dinner time.

CHAPTERS

Snacks: including Tomato Chaat; Mango Slaw; Chilli Pakora

Veg: including Yogurt Onion Curry; Papad Courgette Kadhi; Rainbow Chard & Pea Sabzi

Dal: including Black Dal; Chana Dal; Chickpea Yogurt Curry (more…)

Stuffed courgette
Stuffed courgette

Stuffed courgette excerpted from Vegetarian Arab Cuisine by Ruth Salem Sader. Photography by João Farkas.

Vegetarian Arab Cuisine by Ruth Salem Sader

Vegetarian Arab Cuisine by Ruth Salem Sader is a culinary journey that brings the rich flavours of Middle Eastern cooking to the vegetarian table. As the granddaughter of Syrian and Lebanese immigrants, Sader was immersed in the aromatic world of Middle Eastern spices and dishes from a young age. Her personal transition to vegetarianism led her to explore and adapt traditional recipes, resulting in a collection that honours authentic flavours while catering to plant-based diets.

The cookbook offers a diverse array of recipes, encompassing pastes, yogurts, salads, stews, egg-based dishes, desserts, and beverages. Notable recipes include:​

  • Lebanese Tabbouleh​

  • Escarole in Olive Oil 

  • Stuffed courgettes

  • Rice with Lentils 

  • Fried Falafel Balls 

  • Dried Apricot Candies with Almonds​

  • Turkish Coffee with Cardamom

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Elotes
Elotes

Elotes excerpted from Fast & Furious: The Official Cookbook: Salud, Mi Familia by Tres Dean and Joshua Hake.

Fast & Furious: The Official Cookbook: Salud, Mi Familia by Tres Dean and Joshua Hake 

Now you can celebrate Fast! Furious! Food! Let Dominic Toretto tune up your home menu with 68 recipes inspired by the iconic Fast & Furious movies. From classic Toretto family BBQ to home versions of Chinese street food and more, relive iconic movie moments through there delicious dishes.

Race through the exciting locales, characters, and thrilling action of The Fast Saga in this collection of appetizers, main courses, desserts, and drinks that takes Fast & Furious enthusiasts on an inspired ride across the iconic film franchise. This unique book includes 68 recipes for delicious meals and handcrafted cocktails to share with family!

Fast & Furious: The Official Cookbook: Salud, Mi Familia includes step-by-step instructions, beautiful full-colour photography, helpful cooking and mixology tips, and recipes ranging from simple to advanced, making it perfect for home cooks of all skill levels. This book is an essential addition to every fan’s bar cart or bookshelf.

THE ONLY OFFICIAL FAST SAGA COOKBOOK: The first officially licensed Fast & Furious cookbook. Created in conjunction with NBC Universal (more…)

Barbecued Tomato Salad
Barbecued Tomato Salad

Barbecued Tomato Salad Bethlehem: A Celebration of Palestinian Food by Fadi Kattan. Photography copyright © 2024 by Ashley Lima.

Bethlehem: A Celebration of Palestinian Food by Fadi KattanBethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.   

Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colours and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.

His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavours and the stories of their origins await readers in Bethlehem.  (more…)

Sumac-Roasted Eggplant with Maple Tahini Drizzle
Sumac-Roasted Eggplant with Maple Tahini Drizzle

Sumac-Roasted Eggplant with Maple Tahini Drizzle excerpted from Plant Magic by Desiree Nielsen. Copyright © 2024 Desiree Nielsen. Photography and illustrations by Gabriel Cabrera.

Plant Magic by Desiree Nielsen. Copyright © 2024 Desiree Nielsen. Photography and illustrations by Gabriel Cabrera. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

In Plant Magic, Desiree shares approachable ways to incorporate plants into your meals, along with how to dial up your pantry and tricks for coaxing the best out of simple foods like beans, grains, and vegetables. Plant-based cooking doesn’t have to be expensive, time consuming, or restrictive.

Whether you’re craving morning things, stuff on bread, one pot (or pan) dishes, salads, tasty noodles, really good sweets, or everyday tonics and potions, Plant Magic makes cooking and eating joyful. Full of tips and tricks, stories and easy ingredient swap-outs, Desiree shares delicious recipes for some of your favourite dishes that just happen to be plant-based. Celebrate the joy and pleasure of eating well and enjoying nourishing food.

Get ready to make Earl Grey Breakfast Loaf; An Easy, Cozy Lasagna; Lemony Chickpea and Potato Stew; Cumin Lime Black Bean Burgers; Sunshine Panzanella; Black Olive and Za’atar Focaccia; Tempeh Nachos; Rocky Road Blender Brownies; Carrot Cake with Cashew Frosting; and Hibiscus Lemonade.

Featuring gorgeous photography throughout, Plant Magic shows you just how delicious plant-based food can be and that sometimes, healthy eating looks like a kale salad and sometimes, it looks like cake. (more…)

Seafood-Stuffed Artichokes
Seafood-Stuffed Artichokes

Seafood-Stuffed Artichokes excerpted from The Krause Berry Farms Cookbook by Sandee Krause. Copyright © 2024 Sandee Krause. Photographs by Heather Cameron. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

The Krause Berry Farms Cookbook by Sandee Krause. Copyright © 2024 Sandee Krause.

In the decades since its beginnings as a single acre of strawberries, Krause Berry Farms has flourished under the care and passion of the Krause family. With their unwavering commitment to ethical and sustainable agriculture, the Krauses have grown their Fraser Valley estate into 200 acres devoted to mixed produce, four kitchens, a market, a bakery, a waffle bar, an ice-cream shop, and an award-winning winery. Year after year, close to half a million visitors make their way to Krause Berry Farms to revel in a day of family fun and feast on tasty home cooking, leaving with baskets of berries and lifelong memories.

Now, some of their most beloved recipes are available for all in The Krause Berry Farms Cookbook. Inside this book you’ll find recipes for every meal, snack, and celebration that a cook or baker of any skill level could tackle, including:

  • Breakfast and Brunch: Wake up with Krause Berry Farms’ Sensational Cinnamon Buns, Auntie Dona’s Overnight Brunch Eggs, or their famous Waffles.
  • Soups: Enjoy a hearty Apple, Cheese, and Cider Soup, Roasted Corn Chowder, or French Onion Soup.
  • Main Meals: Feast on wonderful spreads with loved ones such as Corn on the Cob, Six Ways, Cheesy Chicken Enchiladas, Farmers Eat Quiche, or have a pizza party with their popular Roasted Corn Pizza.
  • Breads and Muffins: Munch on Hearty Multigrain Bread or Blueberry Muffins.
  • Cookies and Bars: Satisfy your sweet tooth with Berry Farm Cookies, Gingerbread People, Gluten-Friendly Almond Crescents, or Colourful Nanaimo Bars
  • Cakes and Desserts: Celebrate a special occasion with Berry Merry Christmas Fruitcake or Peach Cobbler.
  • Pies and Tarts: Bring a piece of the farm to your table with Krause Berry Farms’ famous Strawberry Custard Pie, Apple Pie, and Pecan Butter Tarts.
  • Drinks and Snacks: Serve up an Old-Fashioned Berry Milkshake, Sangria, or Hot Berry Mulled Wine and snack on Fresh-Cut Strawberry Salsa or Roasted Casa Corn Dip.

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Potato Curry
Potato Curry

Potato Curry excerpted from Manju’s Cookbook: Vegetarian Gujarati Indian recipes from a much-loved family restaurant by Manju Patel. Photography by Clare Winfield.

Manju’s Cookbook: Vegetarian Gujarati Indian recipes from a much-loved family restaurant by Manju Patel

The food being served at Manju’s fabulous restaurant in Brighton is a homage to the cuisine of Gujarat, where vegetarian cooking is both a religious belief and an environmental cause. Living and growing up in Uganda, Manju was passionate about cooking and was taught to cook by her mother. At the age of 14, she was cooking and supplying 35 tiffins a day, just to make ends meet. In 1972, all East African Asians were exiled from Uganda and Manju arrived in London with little money and went to work in a factory where she stayed until she retired. Her dreams of owning and running a restaurant were forgotten for six decades, until her two sons realized her dreams by opening a restaurant in her honour.

This enticing selection of recipes in this book is real reflection of the food served in the popular restaurant and is a perfect example of vegetarian food not needing meat to feel like a complete meal. Every part of Gujarati cuisine is covered from sharing foods such as Samosa and Kachori, snacks such as Chakri and Sev Mamri, through to a wealth of curries to suit every taste using a variety of vegetables, beans, and lentils. Recipes for Manju’s popular chutneys that are sold from the restaurant are also included, as well as dessert and drink recipes such as Gajar Halwa and Mango Lassi. So, if eating authentic Indian food intrigues, then try this wonderful collection of Indian recipes straight from the heart and kitchen of Manju’s. (more…)