Global

Speedy Comfort by Jon Watts – Cookbook Review

Who is Jon Watts?
Jon Watts’s journey into food is one of transformation. As a teenager in a young offenders’ institution, he became the first person in custody to complete all three Duke of Edinburgh Awards. He learned to cook in the prison kitchens and officers’ mess, and later trained at one of Jamie Oliver’s restaurants while on day release, a turning point that helped him build a new future. He went on to gain national attention through social media (@jonwatts88) and TV appearances, including regular slots cooking live on ITV’s This Morning.

In 2023, Watts self-published his first cookbook, Watts Cooking, which became a word-of-mouth hit. That success led to his Speedy series, beginning with the bestselling Speedy Weeknight Meals and now followed by Speedy Comfort. His recipes are known for being simple, satisfying and budget-friendly, with ingredients that are easy to find. Beyond the kitchen, he shares his story with schools, prisons and businesses, speaking openly about resilience, second chances, and the power of purpose.

What is Speedy Comfort’s USP?
This is comfort food for real life: meals that soothe and satisfy, but won’t keep you in the kitchen all evening. Every recipe in Speedy Comfort is designed to be on the table in 30 minutes or less without sacrificing flavour or warmth. There’s no gimmickry here, just practical, generous cooking that works when time (and energy) are in short supply.

What will I love?
The photography is bright and appealing, but there’s no gloss for gloss’s sake. Everything looks achievable, like food you might actually cook on a Wednesday night. The tone is equally grounded: there’s no preaching, no performance, just food that makes sense.

Though it isn’t overtly marketed as a “budget” cookbook, there’s a real thoughtfulness around cost. Recipes rely on everyday ingredients so you won’t be sent off looking for obscure pastes or out-of-season veg. The food is affordable without drawing attention to itself.

The layout is clean and intuitive, with recipes easy to scan at a glance. Helpful symbols throughout the book flag up key features such as freezer-friendly, air fryer–adaptable, or ideal for batch cooking making it easy to plan meals around your time, energy and what you have in the fridge. There are also clever hacks scattered throughout including time-savers, swaps, and shortcuts that make the recipes even more flexible.

Is it good bedtime reading?
There’s no literary storytelling, essays or poetic flourishes, but there is a reassuringly companionable tone. Watts writes like someone who knows how it feels to cook when you’re tired, hungry, or simply lacking inspiration and shows you how to create something delicious anyway.

Will I have trouble finding the ingredients?
No. Everything can be found in a standard UK supermarket, and the recipes don’t ask for anything rare or niche. This is a book that respects your time and your local Tesco.

How easy are the recipes to follow?
Very. The instructions are clear and written for real people in real kitchens the kind where time is short, you have family commitments, or simply too tired to fuss. Watts doesn’t overexplain, but neither does he assume knowledge, with the recipes offering structure without straying into the patronising.

There’s cleverness in how he’s reimagined classic comfort dishes. A streamlined Coq au Vin can be made in just 30 minutes, without feeling rushed or compromised. There are also plenty of fakeaway favourites, like the Sweet’n’Spicy Chicken, ready in 15 minutes, full of bold flavour but still entirely doable after a long day.

Stand-out recipes?
The One Pan Butter Chicken is the sort of dish that tastes like it took hours, but doesn’t. Enjoy with rice and/or naan to mop up all the delicious sauce. Popcorn Chicken Katsu is playful and clever, and would make an excellent Friday-night-in option (the tip about swapping panko breadcrumbs for cornflakes is also very helpful). Smoky Paprika Salmon with Lemon Couscous is quick, fragrant, and full of flavour, the perfect choice when you want something a little lighter (we enjoyed it with some roasted peppers on the side). There are also lots of options to satisfy your sweet tooth. Irish Cream and Dark Chocolate Mousse is the ultimate fuss-free festive dessert, while the Panettone Pudding is ideal for making the most of Christmas leftovers.

How often will I cook from this book?
Often. The book is well-structured, with chapters that suit different moods and needs, including Family Feasts, Old School Classics, Lighter Comforts, Easy Dinners, Weekend Treats, Cosy Traybakes, and Puddings. Whether you want to rustle up something familiar or treat yourself at the weekend, there’s a recipe here that’ll fit the moment.

Any negatives?
This isn’t a book for long weekends of elaborate cooking, and it’s not trying to reinvent the wheel. It’s not a statement cookbook. It’s a useful one.

Should I buy the book?
If you want flavour, speed, and recipes you’ll actually cook, not just admire, this is a very worthwhile addition to your kitchen shelf.

Cuisine: Global
Suitable for: Busy home cooks, parents, students and anyone seeking good food fast
Great for fans of: Amy Sheppard, MOB Kitchen and Poppy O’Toole
Cookbook review rating: Four stars
Buy this book: Speedy Comfort by Jon Watts £22.00, Bloomsbury

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Mushroom by Claire Thomson – Cookbook Review

Who is Claire Thomson?
Claire Thomson is a chef and food writer with a remarkable ability to make everyday ingredients exciting. Known for her approachable yet inventive cooking, she has authored several celebrated cookbooks including Home Cookery Year, Tomato and One Pan Chicken. A former restaurant chef, Claire now focuses on creating accessible, family-friendly recipes that bring exciting global flavours to the home cook. Her writing often appears in The Guardian and Good Food, where she has developed a following for her warm, clever voice and unfussy food. She also has a popular Instagram account @5oclockapron and podcast.

What is Mushroom’s USP?
Mushroom is a love letter to fungi in all their forms, a wide-ranging and flavour-led celebration of one of the most versatile ingredients in the kitchen. Whether working with humble closed-cup mushrooms or more luxurious porcini, Thomson places fungi at the centre of the plate, treating them with the attention and respect usually reserved for meat or fish.

What will I love?
The breadth of recipes is impressive, yet the collection avoids novelty for novelty’s sake. Dishes are thoughtful, achievable and rooted in comfort while remaining inventive. Chapters include: Soups, Salads, Fried & Grilled, Braised & Stovetop, Baked & Roasted, and Condiments. Recipes range from the familiar to the unexpected – buttery pastry galettes and warming risottos sit alongside fragrant biryanis, umami-rich burgers and spiced goulash. The recipes are written in Thomson’s signature accessible, engaging tone, with many accompanied by beautiful photography that is striking without being overly stylised.

Is it good bedtime reading?
Yes. The introduction is both informative and personal, offering insight into Thomson’s passion for mushrooms and setting a reflective, engaging tone. Recipe introductions are concise yet warm, providing context and encouragement without detracting from the recipe itself. It is the perfect book on a blustery autumn afternoon, curled up in a chair with a cup of something warm and a mind half-dreaming of garlic and butter.

Will I have trouble finding the ingredients?
No. While there are references to more specialist mushrooms such as maitake, enoki and ceps, the recipes are easily adaptable to commonly available varieties — closed cup, chestnut, portobello or dried porcini. Thomson is careful to provide substitutions and alternatives, ensuring accessibility for the home cook. Like all her books, Mushroom is rooted in home kitchens, not restaurant larders.

Stand out recipes?
Highlights include:

Sautéed Mushrooms with Clotted Cream and Poached Egg – a luxurious reworking of the humble mushrooms on toast. The clotted cream enriches the sauce, creating a silky texture that pairs beautifully with the runny egg yolk. Versatile enough for breakfast, brunch, lunch or supper, it transforms a simple dish into something memorable, yet remains straightforward to prepare.
Chicken and Hazelnut Kyiv with Porcini Butter – a clever twist on the classic. The porcini butter brings a deep savoury intensity, while the hazelnuts form a crisp, nutty crust. Indulgent but not intimidating, it offers restaurant sophistication without unnecessary complexity.
Porcini Gnocchi with Fried Garlic Mushrooms – impressive in both presentation and flavour, but made approachable through Thomson’s clear instructions. The gnocchi, infused with porcini, are earthy and delicate, while the fried garlic mushrooms add contrast and bite. Designed to impress, yet achievable for the home cook.
Harry’s Bar Sandwich (Just Add Mushrooms!) – a hearty nod to the iconic Venetian sandwich, reimagined with mushrooms taking centre stage. Rich, warming and substantial, it’s the kind of dish you crave on a chilly autumn or winter day.
Mushroom Risotto with Vermouth and Grated Chestnuts – a classic with subtle refinement. Aromatic vermouth and grated chestnuts lend depth and texture, producing comfort food that feels elegant as well as satisfying.

How often will I cook from the book?
If mushrooms are your thing — even just occasionally — this could become a core part of your cookbook rotation. There is a recipe for every meal and occasion, from breakfast through to supper – whether a quick midweek fix or an impressive dinner-party centrepiece. In warmer summer months, enjoy the Mushroom and Asparagus Tart, while the Hungarian Mushroom Goulash and Mushroom, Chicken and Butter Bean Stroganoff are both perfect for when you want a hearty winter warmer. You’ll find yourself thinking, What mushrooms do I have?, not What can I do with them?

Any negatives?
Strict vegetarians may be disappointed by the inclusion of meat-based recipes, though there is a strong selection of plant-based dishes. The only other minor criticism is that additional photography of finished dishes would have been welcome.

Should I buy the book?
If you have even the faintest fondness for mushrooms, this book deserves a place on your shelf. It is practical, imaginative and quietly celebratory; a reminder that the simplest ingredients can inspire the most rewarding cooking. The recipes are accessible, clear and flexible, never reliant on elaborate or hard-to-source ingredients, which makes them as realistic for everyday suppers as they are for special occasions.

Cuisine: International
Suitable for: All cooking abilities – particularly anyone who enjoys mushrooms, or wants to learn to love them.
Great for fans of: Darina Allen, Antonio Carluccio and Theo Randall
Cookbook review rating: 5 stars
Buy the book: Mushroom by Claire Thomson, Quadrille, £22.00

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

You Can Cook Everything: A Contemporary Guide to Perfect Home Cooking Every Time by DK – Cookbook Review

What is the USP?
An encyclopaedic guide to everything you need to know to become a confident home cook, covering over 1,000 techniques, tips, and recipes in one lavishly photographed volume. There’s no particular cuisine or concept. The focus is on giving you the building blocks to master everything from stir-frying tofu and grilling steak, to baking focaccia and folding gyoza.

What will I love?
It’s all here — the classics, the comfort food, the global favourites — presented with generous step-by-step photography and precise instructions. Want to perfect a béchamel? Learn to butterfly a leg of lamb? Bake flawless cinnamon buns? You Can Cook Everything gives you the confidence to try it, with visual cues and no judgment. It demystifies the things many cookbooks gloss over, from how to make shortcrust pastry to when to season your steak.

There’s also a pleasing sense of reassurance. Although it feels more up-to-date than other ‘cookery bibles’ due to the inclusion of more modern ingredients, it isn’t trying to be trendy or edgy. It’s here to guide you towards better home cooking, at your own pace. Think of it as a contemporary kitchen manual designed for a generation who may not have learned to cook from family, but who are hungry to learn now.

Is it good bedtime reading?
Yes. It’s not a memoir-style book full of essays or storytelling, but it’s incredibly satisfying to flip through. Each page feels like a mini masterclass. If you love the rhythm of methodical, practical cookery, this is bedtime gold.

Will I have trouble finding the ingredients?
Unlikely. The book is global in scope, so you’ll find everything from curries to shakshuka, but recipes are tailored to what is realistically available in most UK supermarkets. There’s helpful advice on substitutions, and where a specialist ingredient is needed (e.g. tamarind paste, rice flour), it’s generally one that has become fairly mainstream. The book is about building confidence and teaching you flexibility, not sending you schlepping across town on a three-hour shop.

How easy are the recipes to follow?
Exceptionally easy. The hallmark of DK books is their visual clarity, and You Can Cook Everything delivers in spades. Recipes are structured, well-spaced, and meticulously illustrated. There are visual walk-throughs for everything from kneading bread to filleting a fish, and plenty of troubleshooting tips to keep you on track. It’s ideal for anyone who wants to see how something should look at each stage. If you are someone who enjoys the reassurance of watching YouTube videos before trying a recipe, the chances are you will find You Can Cook deeply satisfying.

Stand-out recipes?
The ‘Spring Onion and Cheddar Soda Bread’ is a wonderfully comforting, cheesy twist on a classic, while the ‘Butternut Squash and Sage Gnocchi’ is perfect to make in autumn. On the sweet front, the ‘All‑In‑One Vegan Chocolate Cake’ is rich, fudgy and undetectable as a vegan bake, and the ‘Blueberry Streusel Muffins’ are a delicious way of elevating the fruity favourite with a sweet and crunchy topping.

How often will I cook from this book?
All the time. It’s a book you will reach for when trying something new or troubleshooting something familiar. The tone is quietly empowering: you don’t feel patronised, but you are never left to flounder. It’s perfect for beginner cooks, but even seasoned home cooks will enjoy the clarity and breadth. You might not cook everything in it, few of us have that kind of ambition, but it’s incredibly satisfying to know it’s all there.

Any negatives?
Not for what it sets out to do. Of course, if you are looking for a cookbook with an evocative or emotional narrative or a strong authorial voice, this won’t fill that void. It’s a clear, clean, and comprehensive reference book at heart. It also isn’t heavy on dietary notes (you won’t find extensive gluten-free or vegan adaptations), though there are plenty of naturally plant-based dishes.

Should I buy the book?
Absolutely, especially if you’re building or refreshing your cookbook shelf and want a reliable, go-to guide. You Can Cook Everything is a must-have modern-day cooking bible: practical, clear, and deeply satisfying to use. It will teach you to trust your instincts and become a better cook, one delicious step at a time.

Cuisine: International
Suitable for: Cooks of all abilities – a great place for beginners to start, while also filling in gaps/offering new inspiration for keen cooks.
Great for fans of: Delia Smith, Leiths and Samin Nosrat.
Cookbook review rating: Five stars
Buy this book: You Can Cook Everything: A Contemporary Guide to Perfect Home Cooking Every Time
£30.00, DK

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Dessert Course by Benjamin Delwiche – Cookbook Review

Who is Benjamin Delwiche?
You are more likely to know Benjamin Delwiche by his instagram handle @benjaminthebaker. Despite having over 667,000 followers avidly following his baking advice, Delwiche is actually a maths teacher. It might seem an unusual link at first. However, the parallels soon become clear when you see his approach to recipes. Just as he might break down a complicated maths equation to help a puzzled pupil, Delwiche ‘decodes’ the science behind each stage in a recipe, helping explain how and why they work. As he says in his introduction, “Following instructions is one thing, but confidently understanding the concepts that underlie the process is quite another”.

What is Dessert Course’s USP?
Delwiche describes it as ‘a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.’ Dessert Course is about explaining how a handful of everyday ingredients can be transformed into an irresistible sweet treat without a kitchen full of expensive equipment or ingredients. It goes beyond just providing the recipes, aiming to help readers develop key foundational skills and understand the fundamental science behind each bake, all in a relatable and accessible manner.

What will I love?
Dessert Course is the ideal book for anyone interested in baking. Complete beginners will be able to build their confidence and knowledge, while more experienced bakers can brush up on their theory and discover more about how and why recipes work.

This is all explained in the first section, with pages dedicated to breaking down recipes, the importance of measuring and scaling, and details on various mixing methods (ever wanted to learn the ins and outs of classic creaming vs reverse creaming?). Then comes the recipes, each starting with a flow chart showing how altering a few steps (or ratios) can significantly impact the final result, ideal for anyone who enjoyed Lateral Cooking by Niki Segnit.

That such a treasure trove of information never feels weighty or dull is a testament to Delwiche’s writing and the skill of the book’s design team. The combination of diagrams, charts and side-by-side photos makes Dessert Course a surprisingly engaging read, despite the volume of information.

Even if you aren’t interested in baking theory, there are plenty of recipes that will have you reaching for your apron. This isn’t the kind of book full of unique flavour combinations or ingredients. Instead, you will find a strong selection of classic cookies, pies, cakes and breads.

Is it good bedtime reading?
Delwiche has a talent for making scientific concepts approachable. Add a few handy diagrams, flowcharts and delectable photos into the mix and you could easily find yourself whiling away the hours absorbed in how to transform a Classic Cheesecake into a Cotton (Japanese) Cheesecake, Chewy Sugar Cookies into Snickerdoodles, or the effect of using baking powder vs bicarbonate of soda. With other writers, this could become rather weighty. However, such is the style and structure of the book, all the information feels accessible and highly readable.

Will I have trouble finding the ingredients?
No. Part of Delwiche’s philosophy is that you don’t need speciality ingredients to become a good baker. All the recipes feature affordable ingredients you should easily be able to find in your local supermarket. Having said that, Dessert Course is designed to give you the skills to bake with confidence and understand a recipe, so you could get creative and include more extravagant ingredients once you have mastered the basics.

How easy are the recipes to follow?
There is a good mix of basic and more involved recipes. Naturally, Soda Bread is easier than Kouig-amann. However, Delwich ensures each one is clearly explained with flow charts highlighting the similarities and differences with other similar recipes (e.g. highlighting the links between Bagels and Pretzels), alongside highly informative images which clearly show the effects of different glazes, raising agents and/or how to tell if your bake is underbaked, overbaked or just right. Each recipe also includes a prep time, active time and cooking time at the top. Ideal for helping you plan how to fit a baking session into your day.

Stand-out recipes?
Don’t miss the Chewy Browned Butter Chocolate Chip Cookies or Fudgy Brownies (there are also options for ‘Chewy’ and ‘Cakey’ versions, if you prefer). The Cinnamon Coffee Cake was also a hit.

How often will I cook from this book?
As often as you want to bak. There are recipes for every occasion with all sorts of classic cakes, biscuits and breads (not forgetting the delectable desserts and pastries).vWhether you want to make up a batch of simple Chewy Peanut Butter Cookies, or master the art of buttery Brioche.

Any negatives?
It is very geared towards an American audience. Not a problem if you enjoy Snickerdoodles and Pumpkin Pie, but don’t expect to find the secret to the perfect Sticky Toffee Pud.

Should I buy the book?
If you enjoy cookbooks that delve deeper into the whys and hows of recipes, Dessert Course is the book for you. In some ways it is similar to SIFT (Nicola Lamb), although the recipes focus more on popular American crowd pleasing classics (compared to Lamb’s array of more innovative, elevated ideas).

Cuisine: Baking and Patisserie
Suitable for: Baking enthusiasts of all abilities
Great for fans of: Matt Adlard, Nicola Lamb and Ravneet Gill
Cookbook review rating: 4 stars
Buy this book: Dessert Course: Lessons in the Whys and Hows of Baking
£27.00, DK.

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

The Potato Book by Poppy O’Toole – Cookbook Review

Social media sensation Poppy O’Toole, A.K.A ‘The Potato Queen’ is back with her fourth cookbook. Having previously published best-selling books focusing on simplified cookery and air fryers, O’Toole has returned to the ingredient that made her famous: the humble spud.

What is the USP?
Your ultimate guide to potatoes with a 21st-century twist. Among the book’s 101 recipes, you will find all the classics, plus options to add an extra ‘something’ (like the ultra-indulgent ‘Three Cheese Mash’ loaded with a glorious combination of gooey mozzarella, Cheddar and Red Leicester, or umami-rich ‘Marmite Roast Potatoes’). There are also plenty of potato ideas from around the world, like ‘Latkes’ and ‘Batata Harra’ (a spicy Lebanese cubed potato dish), as well as more modern options like ‘French Onion Fondants’ and ‘Smashed Potato Nachos’. O’Toole’s relaxed, approachable manner make this a fun and celebratory book. Think of it as the potato bible for those who enjoy cooking, but don’t take themselves too seriously.

What will I love?
The photography is modern, eye-catching and enticing. You can almost taste the crispiness of the latkes just by looking at the photo, while the shot of the aligot will send you hurrying to your fridge to see if you have the ingredients.

The variety of O’Toole’s ideas is impressive. Not only does she cover all the classics, she also branches out with creative twists to bring something different. Think ‘Christmas Mash with Crispy Sprouts and Bacon’, ‘Hash Brown Bhajis’ and ‘Caramelised Onion and Cream Cheese Hasselbacks’.

Is it good bedtime reading?
From a literary perspective, no. Each recipe has a very readable and relatable introduction, brimming with O’Toole’s chatty warmth and enthusiasm. However, this isn’t one of those books filled with lengthy essays or musings on potatoes.

Will I have trouble finding the ingredients?
No. Obviously, potatoes are the main ingredient, but the recipes are refreshingly free from expensive or difficult-to-source ingredients. You should be able to find everything you need in your local supermarket.

How easy are the recipes to follow?
There is a range of recipes from incredibly fuss-free and straightforward (‘Classic Skin-on Wedges’) to the more time-consuming (‘Pommes Dauphine’). Not forgetting O’Toole’s infamous ‘15-hour Potatoes’ (of which you will find several versions in this book). However, due to O’Toole’s approachable, accessible writing style, even the notionally more complex dishes are achievable for less confident cooks.

Stand-out recipes?
The ‘Masala Chips’ are dangerously addictive, while the ‘Cheesy Leeky Mashed Potato’ is simply delicious (do try it next time you are making regular mash). The ‘Croquettes’ are another winner; packed full of flavour thanks to the combination of smoky chorizo and salty, tangy goats cheese. Do heed O’Toole’s advice and let them cool slightly before digging in though. Don’t miss the ‘Chimichurri Smashed Potatoes’ which, as O’Toole recommends, make an excellent side for steak.

How often will I cook from this book?
That depends on how often you want to eat potatoes. Given that they are an affordable, popular ingredient and O’Toole has included a wide variety of ideas for every palate and occasion, the answer is ‘regularly’. Whether you want a show-stopping potato side for a special occasion (like the ‘Ultimate Chicken and Truffle Pomme Purée’), crunchy snack (the spiced ‘Extra Crispy Smashed Spuds’ are a must-try) or soul-soothing comforting spud (the rich and indulgent ‘Tartiflette’ ticks every box), the chances are, The Potato Book will have what you need.

Any negatives?
It would be helpful to outline the prep time and cook time for each recipe at the top. It also would be beneficial to specify if dishes are vegetarian and/or vegan or highlight when ingredients need to be adjusted (for example, certain cheeses like Taleggio and, sometimes, Comté, which contain animal rennet).

Should I buy the book?
Yes. The Potato Book is a must-have for anyone who enjoys potatoes and, dare I say it, even those who are yet to understand their versatility. It’s a fun, modern and exciting book that will change how you perceive the humble spud.

Cuisine: International
Suitable for: Cooks of all abilities. Especially anyone who is remotely interested in potatoes and wants to learn new ways to enjoy them.
Great for fans of: MOB
Cookbook review rating: Four stars

Buy this book: Poppy Cooks: The Potato Book: 101 recipes from the Potato Queen
£22.00, Bloomsbury

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Supper with Charlie Bigham by Charlie Bigham – Cookbook Review

Charlie Bigham, the iconic premium food brand, has released its first cookbook Supper with Charlie Bigham. Written by Charlie Bigham himself (yes, there really is a Charlie Bigham, it isn’t a fictional character), the book promises over 100 relaxed fuss-free recipes to suit a host of supper occasions from fun family celebrations to easy midweek meals.

What will I love?
The variety of dishes on offer for flexitarian family food and entertaining. Recipes include starters and canapés, mains for two, four, six or many (with advice on scaling up or down), vegetable sides for sharing and simple puddings (oh, and cocktails too!). Classic favourites like ‘Breton Chicken with Chive Mornay Sauce’, ‘The Ultimate Lasagne’ and ‘Beef Bourguignon’ are all there, but so are a host of more modern ideas such as ‘Slow-cooked Shoulder of Lamb with Marmite’ and ‘Penne with Parmesan, Spinach and Courgette’.

Overall, the book feels very personal. The recipe intros all feel like you are sitting down chatting with Bingham himself as he shares the stories and anecdotes behind each one. The photography is also particularly enticing. Laid back, but not messy, they do an excellent job of ‘selling’ the dishes, while also making them feel approachable.

Is it good bedtime reading?
Yes. There is an introduction from Bingham where he shares the story of his life through food, followed by an insight into his kitchen and how he likes to cook (all well worth reading). Each recipe also has its own introduction (mentioned above). You could have a very enjoyable evening browsing through the pages finding inspiration for what to cook in the months ahead.

Will I have trouble finding the ingredients?
Most of the ingredients are available in larger supermarkets. Anything difficult to find is accompanied by alternatives. For example, you might struggle to get hold of Borettane onions for the ‘Beef Bourguignon’, but pearl onions are suggested instead. Equally, if you wanted to make the ‘Game Ragu’ you have the option of choosing rabbit, wild boar or venison (although you might need to head to the butchers or order online). The ‘Dynamite Broth with Salmon’ does have bonito flakes, but there are recommendations on where you can source them (or you could leave them out). Aside from that, you will have to go to a deli or health food shop to make the ‘Hunza Apricots with Whipped Pistachio Cream’ and a few of the dishes might require a trip to a fishmonger (or a fish counter).

How easy are the recipes to follow?
The majority of the recipes are fairly straightforward and all are very well-explained (the ‘Mackerel Pâté does ask you to smoke your own, but there are also instructions using shop bought). Prep and cooking times are included at the start of each recipe with additional ‘Charlie’s tips’ included at the end. There is the odd recipe that requires flicking back and forth to a side mentioned on another page (e.g. the delicious ‘Tomato and Pepper Salsa’ listed with the ‘Griddled Squid’ is also recommended for the (also brilliant) ‘Bashed Chicken with Parmesan Breadcrumbs’). However, that is a small complaint. Quantities are given in both grams and ounces which is ideal for those who still use imperial measurements.

Stand-out recipes?
The ‘Smoked Haddock Gratin’ is a must-try, while the ‘Leg of Lamb of Lamb with Harissa and Chermoula’ is ideal for an alternative Sunday roast (especially alongside the suggested ‘Couscous with Apricots, Parsley and Red Onion’). The ‘Bashed Chicken with Parmesan Breadcrumbs’ is also now a firm favourite in our house. On the sweet front, the ‘Chocolate Torte with Caramelised Hazelnuts’ is a wonderfully rich and indulgent pud which will delight chocoholics. For something lighter, both the summer and winter ‘Poached Pears’ are delicious.

How often will I cook from this book?
Fairly often. It is one of those books you can rely on for every occasion, whether that be a simple weeknight supper, comforting pud or multi-course easy entertaining menu. There are a myriad of options suitable all-year round – think vibrant and fresh salads in the hazy heat of summer, rich and comforting stews and hotpots for chillier winter evenings.

Any negatives?
If you were expecting this to contain all the recipes for the Charlie Bigham dishes you buy in the shops, you might be a little disappointed. There are some, like the ‘Chicken Tikka Masala’ and ‘Ultimate Lasagne’. However, the much-loved Macaroni Cheese (and it’s even more indulgent cousin the Four Cheese Macaroni) are, sadly, absent.

The only other gripe would be on the (delicious) ‘Penne with Parmesan, Spinach and Courgette’ which is described as a ‘special vegetarian main course’ and a ‘celebration of Parmesan’. While the latter is most definitely true, by definition, Parmesan isn’t vegetarian as it contains animal rennet. While some vegetarians choose to be more relaxed around cheese, it would have been prudent if ‘Charlie’s Tip’ mentioned using a ‘Parmesan-style hard cheese’ to prevent hosts unwittingly serving a non-vegetarian dish to vegetarian friends and family.

Should I buy the book?
Yes. This is one of those cookbooks that has something for every mood or occasion. Whether you want something special for a dinner party, a cosy and comforting winter supper or a vibrant sharing salad for a summer barbecue, Supper with Charlie Bigham has got you covered.

Cuisine: International
Suitable for: Cooks of all abilities
Great for fans of: Hairy Bikers and Mary Berry
Cookbook review rating: Four stars
Buy this book: Supper with Charlie Bigham: Favourite food for family & friends
£26.00, Mitchell Beazley

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Comfort Food Recipes for Beginners: A Review of Country Comfort by Hari Beavis

Self-taught cook Hari Beavis has been described as ‘Gen Z’s go-to chef for comforting, cosy meals’ with nearly 300,000 followers on Instagram and over half a million on TikTok.

Growing up in the Warwickshire countryside, Beavis was raised on rich cosy meals which helped nourish the family through short, chilly days and long dark evenings, the kind of recipes she has become famous for on her social media pages. Think French Onion Soup with Cheesy Garlic Bread, Chicken Alfredo Lasagne and Parmesan Chicken Orzo, alongside Golden Syrup Cake and Chunky Monkey Cookies. They have proved so popular it was only a matter of time before publishers came knocking. The result? Her debut cookbook, Country Comfort. Beavis promises 90 recipes designed to show readers how to create crowd-pleasing, wholesome meals full of love and warmth.

What will I love?
Country Comfort is a hug in a book, full of cosy, comforting recipes accompanied by rustic, relatable photos. , if you will. Lots of the recipes have tips offering advice on simple swaps and substitutions so you don’t feel like you have to dash out with a lengthy shopping list before you start cooking. Each recipe includes a helpful equipment list, plus the chapters are organised by time so you already vaguely know how long they should take.

Is it good bedtime reading?
Not really. The focus is very much on the recipes. They each have short introductions and paragraphs with tips but, aside from the introduction at the beginning, there isn’t much reading to get stuck into.

Will I have trouble finding the ingredients?
No. The ingredients are decidedly fuss-free. The most obscure is probably truffle mayonnaise in the ‘Chicken Sandwich’.

How easy are the recipes to follow?
The dishes themselves are very straightforward. However, the recipes are written in paragraphs, rather than clear steps, to fit with the low-key, relaxed vibe of the book. This works for most of them, since they aren’t too complicated, however, some feel rather rushed. ‘My Loved Ones’ Carbonara’ is one example which would have benefited from a clearer, step-by-step, structure.

Stand-out recipes?
The ‘Moroccan Chicken Dinner with Tahini Yogurt’ makes for a vibrant, flavoursome meal, while the ‘Cheesy Fish Pie’ sounds like the ultimate comfort food. The ‘Chickpea and Spinach Curry’ is perfect when you want a simple, warming supper.

How often will I cook from this book?
The range of recipes is broad enough for you to cook from the book all year round for a multitude of occasions. From a simple ‘Mediterranean Pasta Salad’ and fruity ‘Raspberry, Nectarine and Mozzarella Salad’ (ideal for summer BBQs) to a hearty ‘Butter Chicken Pie’ and ‘Hug in a Bowl Beef Stroganoff’ (perfect autumn/winter warmers). Chapters are organised by time (Comfort in… 10, 20, 30 or 40 minutes), followed by ‘Bake Everything Better’ full of sweet treats at the end (think ‘Chocolate Croissant and Hazelnut Pudding’, ‘Cinnamon Crunch Cake’ and ‘Raspberry Waffle Pudding’). There is also a useful chapter dedicated to ‘Drinks Pairings’.

Any negatives?
The recipes feel very geared towards an Instagram audience, hardly surprising given Beavis’ large social following. Although there are many good ideas, there isn’t anything particularly innovative or inspiring. Not all of the recipes have photos which is a shame as they really add to the cosy vibe of the book.

Should I buy the book?
If you are looking for low-effort cosy, comforting recipes, this is the book for you. It is ideal for a beginner cook looking to gain confidence in the kitchen (it would be perfect for a student) but the recipes have a distinct ‘influencer’ vibe that might leave more experienced cooks feeling a little uninspired.

Cuisine: International
Suitable for: Beginner cooks
Great for fans of: Eleanor Wilkinson, Kitty Coles and MOB
Cookbook review rating: Three stars
Buy this book: Country Comfort: Hearty, wholesome meals in minutes
£26.00, Carnival

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Small Batch Cookies by Ed Kimber – Cookbook Review

Who is Edd Kimber?
A.K.A ‘The Boy Who Bakes’, Edd Kimber is an award-winning baker, food writer and Great British Bake Off (GBBO) winner. He has written several best-selling, critically acclaimed, cookbooks including One Tin Bakes (2020), One Tin Bakes Easy (2021) and Small Batch Bakes (2022). Since achieving culinary fame after GBBO, he has become a familiar fixture on television screens at home and abroad, appearing on Good Morning America, Sunday Brunch and Saturday Kitchen. He can often be found sharing his passion for baking at food festivals, cookery schools and in magazines, including olive. He also regularly shares recipes with his followers via his social media @theboywhobakes and his popular Substack newsletter. Small Batch Cookies is his 7th cookbook.

What is Small Batch Cookies’ USP?
We all have moments when we just crave a warm cookie straight from the oven. Moments when you don’t want to whip up a big batch to feed the five thousand and/or hunt out a long list of expensive ingredients. You just want to enjoy a comforting cookie (or two). These were Kimber’s inspiration for Small Batch Cookies. After all, the popularity of the infamous ‘Emergency Cookie’ in his earlier book Small Batch Bakes had proved there was a clear demand for it.

What will I love?
The concept is a clever one. It’s liberating to be able to make such an impressive variety of delicious-sounding cookie recipes (each accompanied by a beautiful photograph) without worrying about leftovers or filling the freezer. Of course, the recipes can always be scaled up so you could make larger batches if you so wish.

Kimber also caters for various diets. Think delicate gluten-free ‘Swedish Lace Cookies’ and rich ‘Chewy Flourless Double Chocolate Cookies’, vegan ‘Tahini Oatmeal Chocolate Chip Cookies’ and ‘Speculoos-Stuffed Dark Chocolate Cookies’, and egg-free ‘Vanilla Kipferl’ and ‘Frosted Banana Bread Cookies’.

Is it good bedtime reading?
In a literary sense, not really. There is an ‘Introduction’ followed by Kimber’s ‘Perfect Cookie Manifesto’, a ‘Boring But Important Bit’ and advice on ‘Equipment’. Plus, each recipe has its own introduction. As long as you aren’t expecting long essays on the origins of the cookie, this is a joyful book to snuggle up with and contemplate your next culinary creations. I would encourage you to take a notebook to jot down a ‘to make’ list.

Will I have trouble finding the ingredients?
There is a helpful list of recommended suppliers at the back of the book, but you should be able to find everything you need in your local supermarket for the vast majority of the recipes. The only exception would be the ‘Panela Brown Butter Shortbread’ which would need a trip to a local health shop or an online order to get your hands on panela. In fairness, Kimber does say you can use regular caster sugar, although it won’t have quite the same flavour. It is also refreshing to see vegan recipes which use regular ingredients and pretty much like-for-like substitutes (Kimber explains at the start that flax or psyllium husk egg replacers are ‘superfluous’ in small-batch baking and can easily be replaced with a splash more plant-based milk).

How easy are the recipes to follow?
Very. Kimber has ensured the recipes are as accessible as possible with helpful introductions, clear instructions (as well as explanations like ‘resting like this helps to hydrate the flour, which in turn prevents the cookies from spreading too much, leaving us with beautifully chunky cookies’), handy ‘notes’, where necessary, and storage instructions. Measurements are given for pretty much every ingredient (think 2 tsp lemon juice instead of ‘juice of 1 lemon’) so there is precious little room for error.

Stand-out recipes?
Every recipe I have tried so far has been a success. The ‘Triple Chocolate Skillet Cookie for Two’ makes for a delicious quick and easy pud served warm with a scoop of just-melting vanilla ice cream. The ‘Black Forest Brownie Crinkles’ are a must-try for brownie fans. In fact, you could skip the black forest filling and enjoy the fudgy cookies on their own.

If you ever fancied making your own version of hobnobs, the ‘Knobbly Oat Cookies’ are incredibly simple, easy to adapt for vegans and even more delicious with a layer of chocolate. Speaking of oaty cookies, don’t miss the ‘Anzac Cookies’. They have a wonderfully chewy texture and (notionally) last a long time so are ideal to make ahead. Anyone who has been lucky enough to try Sarah Nelson’s famous Grasmere Gingerbread will be delighted to see Kimber’s own interpretation. The original is a closely guarded secret, but this recipe comes very close.

How often will I cook from this book?
How often do you fancy cookies? Small Batch Cookies could easily become your go-to cookie book with recipes divided into 6 delectably titled chapters — Soft & Sumptuous; Crisp & Crunchy; Ooey Gooey; Sandwich Cookies; Chocolate Heaven; and Chewy — guaranteeing a cookie for every thinkable craving. Although the whole premise is each recipe only makes a few (servings range between 2 and 6), they can all easily be scaled up to make a full batch. You’ll probably cook more recipes from this book than a regular baking book since the smaller batches mean you can try a selection of cookies without worrying about wasting leftovers or filling your freezer to the brim.

Any negatives?
While there is something for almost every diet, the labelling of the recipes is a bit peculiar and inconsistent (for example, the Triple Ginger Molasses Cookies are vegan but there is no label to indicate they are – unlike other recipes). Plus many could easily be adapted for vegans, even though it is only mentioned in the odd recipe (think simple swaps like regular butter for plant-based butter or honey for maple syrup). One can’t help but feel Kimber missed a bit of a trick there.

It would also have been helpful to have the estimated time at the top of each recipe. This is particularly important if a recipe requires chilling.

Should I buy the book?
Yes. Anyone who remotely enjoys cookies should own a copy of Small Batch Cookies.

Cuisine: Baking
Suitable for: Cooks of all abilities
Great for fans of: Jane Dunn and Nicola Lamb
Cookbook review rating: Four stars
Buy this book: Small Batch Cookies: Deliciously easy bakes for one to six people
£22.00, Kyle Books

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Tucking In by Sophie Wyburd – Cookbook Review

Who is Sophie Wyburd?
A cook and recipe writer from South London. Wyburd has enjoyed a varied career in food; working as a restaurant chef, in food styling and heading up the food team at Mob (where she became one of their most popular recipe developers). She has since branched out on her own and is known for sharing simple, comforting home cooking ideas via social media (@sophiewyburd) and her newsletter, Feeder. She also regularly cooks at her sellout London supper clubs and co-hosts the I’ll Have What She’s Having and A Bit of a Mouthful podcasts. Tucking In is her first solo book.

What is Tucking In’s USP?
Described by Ixta Belfrage as: ‘A collection of exciting recipes that are cosy and simple,’ Tucking In is on a mission to show that good food doesn’t have to be fussy or stressful with over 100 recipes for satisfying, unapologetically comforting, meals. There are ideas for every season and occasion, from summer sharing platters to cosy winter weeknight warmers and everyday suppers to relaxed weekend feasts. Put simply, Tucking In wants to help you fall in love with everything about food; the cooking, the sharing and the eating. As Wyburd explains: ‘cooking is not only a fabulous way to show other people that you love them; it’s also a pretty foolproof method of showing yourself some love.’

What will I love?
The approachable, unfussy, nature of the book and the way Wyburd’s personality and passion for food shine through (this is a very personal cookbook, you can’t help but warm to Wyburd through her chatty introductions, it almost feels like you are catching over a cup of coffee).

You would be forgiven for thinking that a book offering ‘comfort food’ might be full of recipes you have seen before, but you would be mistaken. Wyburd has created innovative recipes offering twists on comforting classics; think a Kinder Bueno-inspired ‘Hazelnut Tiramisu’, Chinese-spiced ‘Sticky Sprunion Sausage Rolls’ and the veg-packed ‘Cauliflower Shawarma Bowls’. There is also a knock-out ‘Pasta Party’ chapter featuring dishes which genuinely offer something different (the glorious ‘Piggy Porcini Lasagne’ is a personal favourite). There is just the right balance of meat, fish, vegetarian and vegan options (and none of the latter feel gimmicky). In fact, many of the recipes are flexible and can easily be adapted for various diets.

Is it good bedtime reading?
Not in a lengthy essay sort of way, more in a ‘curl up under the covers and get lost in a world of food’ sort of way. The introductions to each recipe are beautifully written, full of tips and tricks and nostalgic anecdotes that share the stories behind each one. You could argue that Tucking In is part cookbook, part evocative food memoir; you can’t help but reminisce about your own culinary memories as you become immersed in the recipes.

Will I have trouble finding the ingredients?
The majority of the time, no. Some recipes have the odd ingredient which is a bit more expensive, like a whole side of salmon or a joint of lamb, but these are balanced out by my more affordable recipes (especially once you have stocked up your larder with Wyburd’s staples). The Hazelnut Tiramisu does call for hazelnut butter which is likely to require an online order.

How easy are the recipes to follow?
Very, after all, fuss-free is the theme of the book. There are a few more involved recipes for anyone wishing to challenge themselves, but Wyburd’s directions are clear and easy to understand. Each recipe includes an introduction, information on whether it is gluten-free, dairy-free, vegetarian and/or vegan, as well as the cooking time and helpful tips, where necessary.

Stand-out recipes?
The ‘Cheeseboard Arancini’ are far too delicious for their own good and ideal for using up the odds and ends of different cheeses (I will definitely be making these with the remnants of the Christmas cheeseboard). The ‘Curried Chicken Legs with Cheesy Polenta’ sounds like an unusual combination, but is utterly delicious (and almost guaranteed to convert any polenta naysayers), while the ‘Life-Saving Garlicky Chicken’ is possibly one of the most comforting dishes you will ever eat. The previously mentioned ‘Hazelnut Tiramisu’ is also outstanding and worth seeking out the hazelnut butter for.

How often will I cook from this book?
Fairly often. Every culinary eventuality is covered, from the ultra-indulgent ‘Cavolo and Taleggio Pasta’, perfect when in need of a bit of comfort, to the vibrant ‘Spiced Blackened Salmon Tacos with Orange Salsa’, ideal for a summer feast.

Chapters include ‘Nibbly Bits’ (ideas for snacks and canapés for when friends come for drinks), ‘Midweek Mood’ (quick and delicious meals ideal for after a long day), ‘Pasta Party’ (self-explanatory), ‘A Bit Fancier’ (perfect for get togethers when you want to make a good impression), ‘Carb City’ (the ultimate comfort food), ‘Veg Me Up’ (when you need to balance out the previous chapter) and ‘Sweet Stuff’ (puds).

Any negatives?
Being really picky, the ‘Cavolo and Taleggio Pasta’ was labelled vegetarian when Taleggio contains animal rennet. Apart from that, there isn’t really much to complain about.

Should I buy the book?
If you like fuss-free, comforting food, then it is a resounding yes. Tucking In is full of delicious, hearty recipes for every mood and occasion.

Cuisine: International
Suitable for: Cooks of all abilities
Great for fans of: MOB and Ixta Belfrage
Cookbook review rating: Four stars

Buy this book: Tucking In: A Very Comforting Cookbook
£22.00, Ebury

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Gohan: Everyday Japanese Cooking: Memories and stories from my family’s kitchen by Emiko Davies – Cookbook Review

Who is Emiko Davies?
Emiko Davies is an award-winning Australian-Japanese food writer, photographer and author of five cookbooks. Based in Italy, her first four cookbooks included stories and recipes celebrating authentic Italian cuisine. She continues to write and develop recipes and travel guides for national and international publications including Food52, Conde Nast Traveler, The Sunday Times, The Guardian, The Kitchn and delicious. magazine.

What is Gohan’s USP?
In Gohan, Davies eschews the more complex dishes of Japanese restaurant food such as sashimi, and instead shares the simple, satisfying meals like like yakisoba, tamago no gohan (stir fried egg and rice) and soba noodle soup that she grew up with and now makes for her own children. As she explains: “Gohan to me means the everyday home-cooked meal. Nothing fussy. It’s quick and easy, but nourishing. A meal made with love.”

What will I love?
Davies’ evocative writing about her Japanese heritage shows how powerful food is in keeping memories alive. You almost feel you have joined her on a journey delving into her culinary history. It is fascinating to learn about lesser-known ‘everyday’ Japanese cuisine and how it is so much more than sushi, tempura and bento boxes.

The variety of recipes is impressive with most accompanied by beautifully shot home-style photos. There is something to suit every season and taste. The ‘Winter Hotpot’ is perfect for chilly days; ‘Cold Somen Noodles with Cucumber and Ginger’ is ideal for humid summers. It is also good to see several recipes include suggestions for ‘variations’ to help you ring the changes. Prepare to be inspired.

Is it good bedtime reading?
This isn’t just a recipe book to cook from, it is one to curl up and read from cover to cover. You will become immersed in Davies’ moving tributes to her family and food memories with pages discussing everything from ‘Making Tofu in the Mountains of Nagano’ to ‘The Perfect Bowl of Japanese Rice’. Each recipe also features deeply personal introductions which feature childhood memories and additional tips passed down from mother (or grandmother) to daughter.

Will I have trouble finding the ingredients?
Gohan is all about home-cooking and Davies makes a concerted effort to encourage readers to use ingredients they already have to hand. Having said that, there are still a fair few ingredients that will take a little effort to get hold of such as plum vinegar, dried bonito flakes, kirimochi (dried mochi blocks), natto and Japanese taro to name just a few. Once you familiarise yourself with suppliers, and/or become more confident with substitutions, it shouldn’t be too much of a problem.

How easy are the recipes to follow?
One of Gohan’s main aims is to dispel the myth that Japanese food is complicated. There are dishes which require time, skill and effort but there are plenty that can be ready in under 15 minutes. Those that require a certain level of technique, like the ‘Filled Rice Balls’, are accompanied by helpful step-by-step photos. Some ingredient lists are a little vague (e.g. the ‘Fried Rice’ suggests ‘a handful of green beans’), but then that is the nature of the style of cooking that is central to the book (especially with a recipe designed to use up leftovers). Overall, the recipe instructions are clear, easy-to-follow and thanks to the introductions and tips, feel like Davies is guiding you through each step.

Stand-out recipes?
The ‘Curry Croquettes’ are dangerously addictive and the ‘Fried Pork Cutlet with Miso Sauce’ is packed full of flavour. The ‘Seafood Rice Gratin’ is wonderfully rich and creamy; the epitome of comfort food.

How often will I cook from this book?
It depends on how much you want to eat authentic Japanese food. Recipes range from mastering the basics like how to cook rice, make panko breadcrumbs and pickled ginger, to breakfasts, mains and sweet treats so there is enough variety for you to cook regularly from the book. Classics like ‘Scrambled Eggs with Garlic Chives’, ‘Egg and Rice’ and ‘Fried Noodles’ can easily become weekly staples, while recipes like the ‘Red Bean Buns’ are great for a weekend baking project.

Any negatives?
If you don’t already have a larder stocked up with staple Japanese ingredients, the initial outlay cost will be expensive. However, once you have the essentials, you will find many are used time and again. Some recipes (like the ‘Prawn Balls’) require specialist equipment although Davies does include alternative options (like getting creative with a waffle maker).

Should I buy the book?
If you are even the slightest bit interested in learning more about Japanese cuisine, then yes. This is a beautifully written, heartfelt book full of passion and warmth that offers readers a glimpse inside the kitchens of Japanese mothers and grandmothers. It is a privilege to have the opportunity to try nourishing, soulful recipes that have been passed down the generations.

Cuisine: Home-style Japanese
Suitable for: Keen cooks who want to deepen their knowledge on Japanese culture and cuisine.
Great for fans of: Tim Anderson
Cookbook review rating: Five stars
Buy this book: Gohan: Everyday Japanese Cooking: Memories and stories from my family’s kitchen
£26, Thames & Hudson

Cook the Book:
Fried Pork Cutlet with Miso Sauce
Fried Noodles