cookbooks

Easy Ten by Amy Sheppard – Cookbook Review

Who is Amy Sheppard?
Amy Sheppard is a food writer, home cook and mum based in Cornwall, with a wonderfully straightforward approach to family cooking. She’s gained a loyal following on social media (@amysheppardfood) by championing recipes that are both budget-friendly and full of flavour; no faff, just good honest food that the whole family can enjoy.

What is the Easy Ten’s USP?
The book’s premise is to focus on the 10 most commonly purchased supermarket staples and how to transform them into 100 quick, affordable dinners. It’s a brilliant idea for anyone who’s ever felt stuck in a cooking rut or just needs some inspiration for busy weeknights.

What will I love?
The fact that the recipes such as Chicken Kyiv Spaghetti and Cheesy Chorizo Rice Cakes, are simple and achievable, but far from boring. Sheppard’s tone is warm and encouraging, and her dishes are clearly written with family life in mind.

There is also a broad range of recipes with comfort food aplenty (think creamy pastas, traybakes, and hearty curries), but also lighter soups and stir fries for busy weekdays. Recipes are divided into chapters focusing on: Rice, Chicken, Pasta, Canned Fish, Potatoes, Sausages, Ready-rolled Pastry, Cheddar, Lentils and Beef Mince. None of the recipes are particularly expensive or challenging to make. It is cooking for real-life busy households who don’t want to spend hours at the stove, but still want to eat well.

Each recipe has an enticing photo alongside helpful freezing instructions and suggested ingredient substitutions. There is also a strong emphasis on reducing food waste, using store-cupboard staples wisely, and making the most of every ingredient.

Is it good bedtime reading?
Perhaps not in a literary sense — this is a practical, straight-talking book — but it is still a pleasure to flick through. The layout is clean, the photography bright, and there’s a comforting sense of order in how everything is arranged. It’s the kind of book you reach for at the end of a long day and feel reassured that tomorrow’s supper won’t be stressful.

Will I have trouble finding the ingredients?
Not at all. Amy writes for real people, and her ingredient lists reflect that. Everything is easy to find in most supermarkets, and there is clever use of store-cupboard staples (tins, packets, frozen bits) throughout. There’s also an awareness of food waste, with plenty of tips for using up leftovers and making ingredients stretch a little further.

Stand out recipes?
There are lots. The Spiced Chicken and Couscous sings with aromatic spices and is perfect for a laid-back summer Sunday roast. For chilly nights, the Potato, Camembert and Bacon Bake is gloriously indulgent, as are the Croque Monsieur Baked Potatoes and Potato, Leek and Three-Cheese Pie. The Mini Salmon en Croutes are a standout — they look impressive but are deceptively simple — and the Whipped Stilton, Red Onion and Walnut Slices are dreamy warm with buttery potatoes or popped into lunchboxes the next day.

How often will I cook from the book?
Often. This is a book that wants to be used. You will find yourself scribbling notes in the margins and slotting recipes into your regular routine. It is built for busy households and everyday cooking. Less about entertaining, more about making weeknights manageable and mealtimes a little more joyful.

Any negatives?
There are no puddings or cakes to satisfy your sweet tooth, which some may miss, and it may not push boundaries for confident or experimental cooks. But for most of us — the ones feeding families, juggling work, and still wanting to eat well — that’s precisely what makes this book so useful. It meets you where you are.

Should I buy the book?
Yes, especially if you find yourself staring blankly into the fridge at suppertime wondering what to cook. Easy Ten offers fuss-free solutions that are both satisfying and sustainable. It is a proper friend-in-the-kitchen sort of cookbook that you will reach for again and again.

Cuisine: everyday British with global flavours
Suitable for: busy home cooks, families, students, and anyone looking to simplify mealtimes
Great for fans of: Jon Watts, Nadiya Hussain and The Batch Lady
Cookbook review rating: 4 stars
Buy the book: Easy 10: 10 Everyday Ingredients, 100 Fuss-free Dinner Recipes: The Sunday Times Bestseller by Amy Sheppard

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

The Food You Want to Eat by Thomas Straker – Cookbook Review

Who is Thomas Straker?
Thomas Straker is a chef and social media sensation from London, known for his viral “All Things Butter” series and his easy-going, ingredient-led cooking style. Formerly a private chef and alumni of some of London’s top restaurants, Straker blends fine dining flair with everyday accessibility. With over 3 million followers across platforms and a bustling restaurant in Notting Hill, Straker’s unpretentious, flavour-packed recipes are just as likely to appear in your feed as on your table. The Food You Want to Eat is his debut cookbook. Find him on instagram @thomas_straker.

What is The Food You Want to Eat’s USP?
Straker promises “no-faff food that tastes banging.” This is not a book of chef-y techniques or food you’ll cook once and never revisit. Instead, it’s about dishes that are genuinely craveable, with big flavour pay-offs and short, confident ingredient lists. The book blends Italian, Middle Eastern, British and modern European influences, and above all, celebrates good food done simply.

What will I love?
If you have ever watched one of his interviews or listened to him on a podcast, you will see that Straker writes like he talks – direct, cheeky, and deeply enthusiastic about good, seasonal produce. The recipes feel like an extension of his online presence: unpretentious, visually beautiful, and centred around real-world cooking. He’s all about layering flavour, using butter generously, and showing you how to make food that “slaps”.

Expect dishes like ‘Paccheri with Wild Garlic Pesto’, ‘Chicken Caesar Salad’, and ‘Spiced Tomato Tagliolini’ that feel fresh but still achievable on a weeknight. The photography is particularly striking. The shots are moody, natural and appetising, showing real food that’s been cooked and eaten, not styled within an inch of its life.

Is it good bedtime reading?
Yes, if you like falling asleep to the thought of buttery sauces and garlicky roast potatoes. Straker’s voice carries through in short, punchy intros to each recipe, but the writing isn’t wordy; more friend-in-the-pub vibes than lyrical food memoir. Still, the passion is there, and you might find yourself bookmarking entire sections in your head before you drift off.

Will I have trouble finding the ingredients?
Not especially. Straker keeps things supermarket-friendly, and when he uses more niche ingredients (like ‘nduja or miso, although both are often easily available), they’re generally ones you will use again and again throughout the book. His cooking style thrives on a well-stocked larder of oils, vinegars, chilli pastes and, of course, butter (lots of butter). There’s also helpful guidance on swapping or omitting ingredients if needed.

How easy are the recipes to follow?
Very. This is cooking stripped of ego. Most dishes are done in a few simple steps, and Straker’s confidence as a cook comes through in how little hand-holding there is (in a good way). These are recipes written for home cooks who want to trust their instincts and don’t want to be micromanaged.

Stand-out recipes?
The ‘’Nduja and Mozzarella Flatbread’ is pure flavour with minimal effort, one of those recipes you make once and then crave weekly. There’s a touch of genius about the indulgent ‘Chilli Cheese Smash Burger’, while the ‘Chocolate Mousse’ might just ruin all other desserts for you. Don’t miss the ‘Roast Chicken, Butter Beans and Salsa Verde’ which will soon become a new staple (I recommend using Bold Beans butter beans).

How often will I cook from this book?
Frequently. The recipes are what they say on the tin; the food you actually want to eat. There’s no fluff, no filler. Expect easy weeknight pasta, juicy chicken traybakes, punchy salads, and crowd-pleasing sides. The food is adaptable, generous and built for sharing. It’s not one of those aspirational books you leave on a shelf. It’s one you’ll cook from midweek and again at the weekend, ideally with friends, wine, and a lot of napkins.

Any negatives?
If you are looking for particularly health-conscious or plant-based recipes, this probably won’t be for you. While there are veg-focused dishes, butter and meat do a lot of the heavy lifting. Also, if you like your cookbooks full of background essays, regional history or in-depth foodie musings, you will be disappointed.

Should I buy the book?
Absolutely. If you follow Straker online, this book delivers exactly what you would hope for: big, bold, confident recipes that are genuinely doable and deeply delicious. It is for cooks who want fuss-free inspiration without compromising on flavour.

Cuisine: Seasonal British/Modern European home cooking
Suitable for: Anyone from confident beginners up
Great for fans of: Anna Jones, Jeremy Lee and Marcus Wareing
Cookbook review rating: 5 stars
Buy this book: Food You Want To Eat , £25.00, Bloomsbury.

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.

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.

What’s For Christmas Dinner? by Sarah Rossi – Cookbook Review

Sarah Rossi, AKA founder of the immensely popular Taming Twins website, is back with her latest cookbook What’s For Christmas Dinner?. Her previous bestselling books, What’s For Dinner? and What’s For Dinner in One Pot?, secured her spot as one of the ‘go-to’ cookery writers for easy, budget-friendly, family meals. Now she has turned her attention to the season of goodwill and cheer, promising to take the stress out of Christmas and help you become a master of meal planning. A tall order indeed.

What will I love?
If you are feeling overwhelmed by Christmas, Rossi has done all the hard work for you. What’s For Christmas Dinner? is the most comprehensive culinary guide to Christmas I have come across. Alongside recipes accompanied by colourful, enticing photos, there is information on planning, shopping lists, timings for the Big Day, additional equipment, ‘get ahead’ tips, guidance for different numbers, advice on leftovers; you name it, Rossi has thought about it. There’s even a section explaining how to adapt recipes for different diets that will be helpful for anyone expecting vegetarian, vegan, nut-free, gluten-free or dairy-free guests. The book isn’t just for Christmas, much of the advice (and many of the recipes) can be applied to entertaining throughout the year.

The festive favourites are all there including ‘Classic Roast Turkey with Herb Butter’, ‘Stress-free Roast Potatoes’ and ‘Make-ahead Gravy’ as well as more modern ideas such as a retro American-style ‘Hash Brown Breakfast Bake’, moreish ‘Cheese and Chutney Scones’ and indulgent ‘Christmas Brownies’ designed to use up any leftover chocolate from the sharing selections.

Is it good bedtime reading?
Yes and no. There is plenty to read on the planning front and each chapter includes an introduction and the recipes go into extensive detail with tips, where necessary. Just don’t expect nostalgic literary musings on the beauty of Christmas.

Will I have trouble finding the ingredients?
Not at all. Every recipe features ingredients that are readily available in the supermarkets. Advice on substitutions is also given.

How easy are the recipes to follow?
Very. Rossi lives up to her reputation of making her recipes as fuss-free as possible. Think clear instructions, timings and prep-ahead tips.

Stand-out recipes?
The ‘Croissant Christmas Tree’ is a showstopping breakfast/brunch which can be adapted to use all sorts of spreads and the ‘Mushroom Wellingtons’ are a delicious veggie main course. The ‘Cheese and Tomato Tart’ is also a stand-out winner. On the pudding front, the ‘Chocolate Orange Pudding’ is a must-try, gloriously gooey with a decadent molten chocolate sauce. The ‘Christmas Tiramisu’, which swaps ladyfingers for panettone, is also delicious.

How often will I cook from this book?
You could very easily do all your festive cooking exclusively from What’s For Christmas Dinner?. Chapters cover everything from ‘Nibbles and Party Food’ and ‘Cosy Nights In’ to ‘Gorgeous Gifts’ and ‘Festive Feasts’ (not forgetting ‘Leftovers’ and ‘Christmas Breakfast’).

However, it isn’t a book purely reserved for Christmas. Many recipes can easily be enjoyed throughout the year with a few adjustments, especially if you entertain regularly. Who wouldn’t love the ‘Cheese and Pesto Straws’ for a cheesy snack or ‘Smashed Pea Crostini’ as a spring/summer party nibble?

Any negatives?
While this isn’t Nigel Slater’s The Christmas Chronicles with lengthy nostalgic musings on Christmas and the beauty of the festive season, it is hard to find a negative. What’s For Christmas Dinner? does exactly what it sets out to do. A fair few of the sweet treats (e.g. desserts and baking) are chocolatey but then it is Christmas after all and there are other sweet options like zesty ‘Lemon Pots’ and a stunning ‘Wreath Pavlova’ if you aren’t a chocoholic.

Should I buy the book?
If you are entertaining and looking for a book to help you ace the festive period, What’s For Christmas Dinner? is a must-buy. Less confident cooks will get the most out of it (think of it as a festive culinary bible), but Christmas cooking veterans will still find plenty of inspiration within the pages.

Cuisine: British festive with international influences
Suitable for: anyone who wants a helping hand in the kitchen this Christmas.
Great for fans of: Jamie Oliver and The Batch Lady
Cookbook review rating: Four stars
Buy this book: What’s For Christmas Dinner? by Sarah Rossi (@tamingtwins)
£22.00, Harper Collins

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.

Make More with Less by Kitty Coles – Cookbook Review

Who is Kitty Coles?
Kitty Coles is a cook, recipe developer and food stylist with a passion for celebrating seasonal ingredients and fresh produce. Over the last eight years she has worked for publications such as The Telegraph and delicious. and on best-selling cookbooks including The Borough Market Cookbook, Mezcla and Pasta Grannies, earning a reputation for creating stunning recipes that leave you hungry for more. She is currently the food writer at @theglossmag and regularly updates followers with her daily eats on instagram @kittycoles. Make More with Less is her debut cookbook.

What is Make More with Less’ USP?
Right now, everyone is looking for ways to make their food go further and Make More with Less is here to help with versatile low-waste, low-fuss and low-effort recipes. Each chapter begins with a core recipe, followed by a selection of recipes that use it as a base. There are also ideas utilising the main ingredient to help you transform leftovers into flavour-packed dishes. Coles guarantees there’ll be no lengthy lists of unusual and/or expensive ingredients.

What will I love?
In a world of ‘food trends’ and obscure ‘must-have’ ingredients that you fork out a fortune for only to use once, Make More with Less is a refreshingly down-to-earth, practical cookbook. That isn’t to say the recipes are dull or uninspiring. It is clear that much thought has gone into the flavours and textures; imagine cooling honey-infused yoghurt designed to balance out zesty lemon potatoes and garnishes like crispy onions and nutty almond breadcrumbs.

You could be forgiven for assuming a book focused on some of the most-wasted foods might be a bit lacklustre, but the ideas such as ‘Very Oniony Pasta with Parmesan and Black Pepper’ (imagine a love-child of French Onion Soup and Cacio e Pepe) and ‘Salted Sesame Caramelised Breadcrumbs with Ice Cream and Olive Oil’ are innovative and exciting.

Coles promotes creativity and adaptability in the kitchen. She explains how to master basic recipes like meatballs and then encourages readers to explore beyond the classic ‘pasta and tomato sauce’ combination with suggestions for soups or serving them with yoghurt, herbs and flatbread. This championing of flexibility runs throughout the book with recipes like the ‘Any Cake Cake’ including several flavour variations and fruit toppings, as well as advice on how to adjust the recipe for different tin sizes.

It is refreshing to see some recipes that serve two. Often recipes are designed for groups of four and, while they can be halved, it feels more inclusive and is perfect for those who live alone and don’t fancy batch-cooking something to eat four days in a row.

Put simply, this is an empowering book full of delicious recipes, tips for using up odds and ends and striking, achievable, photography, all designed to help you develop confidence in the kitchen.

Is it good bedtime reading?
Sort of. There are no lengthy essays but there is an introduction that runs to several pages and each recipe includes its own paragraph. Coles also goes into detail about some of the ‘main’ ingredients with pages of subjects like ‘How to Roast a Chicken’ and ‘The Perfect Potato’.

Will I have trouble finding the ingredients?
Not at all. The book is designed to help use up some of the most wasted food items using simple, seasonal and affordable everyday ingredients. Coles also stays true to the promise she makes in the introduction not to send us out hunting for harissa or ‘Nduja. There is a useful ‘Note on Ingredients’ which includes a list of what she always has in the house which is a good base for any cook.

How easy are the recipes to follow?
A couple refer to ‘glugs’ of oil, but then the overall tone of the book is designed to be relaxed and encourage intuitive cooking. The recipes themselves are low on the faff factor with many on the table in under 30 minutes.

Stand-out recipes?
The ‘Baked Leek and Mustard Mashed Potato’ is a must-try for any mash potato fans while the green sauce from the ‘Roast Chicken with Green Sauce’ will become your new go-to to serve with a host of other dishes. ‘Onion Butter Beans with Crispy Garlic and Pickled Chillies’ is ideal for anyone looking for an alternative to hummus, and don’t miss the ‘Schnitzel with Curry Mayo’. In the sweet corner, the ‘Any Cake Cake’ is a delicious, versatile cake to make all year round, and ‘Brown Sugar Custard with Biscuit Crumb’is a must-make.

How often will I cook from this book?
The recipes are designed to be adjusted to suit your personal taste and what you have available, so you could easily make versions of the dishes regularly. There is a good variety of recipes for every occasion and the wealth of advice on leftovers will help you save money and reduce waste throughout the week.

Any negatives?
If you haven’t read the introduction, the structure and chapter breakdown might seem a bit confusing at first and does make the book a bit tricky to navigate. The ‘Meat and Fish’ chapter is mostly focused on chicken (although there are other fish recipes in different chapters). It would also be good to see a broader range of puds.

Should I buy the book?
Yes. This book will give you the confidence and knowledge to transform everyday ingredients into delicious meals, with minimal effort.

Cuisine: International
Suitable for: Cooks of all abilities looking for fuss-free culinary inspiration.
Great for fans of: MOB and Claire Thomson
Cookbook review rating: Four stars

Buy this book: Make More With Less: Foolproof Recipes to Make Your Food Go Further
£22.00, Hardie Grant

Cook the Book:
Baked Leek and Mustard Mashed Potato
Brown Sugar Custard with Biscuit Crumb
Leftover Chicken Tacos

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

Cooking with Anna by Anna Haugh – Cookbook Review

Who is Anna Haugh?
A Dublin-born chef who has spent over 20 years honing her craft working for some of the most highly regarded names in the industry including Shane Osborne (Pied a Terre), Philip Howard (The Square) and the Gordon Ramsay Group. In 2019, she opened her own restaurant, Myrtle, named after the iconic Irish chef and founder of Ballymaloe House, Myrtle Allen, and soon became famous for her modern Irish cuisine inspired by classic Irish recipes and culture. Haugh’s obvious talent, combined with her natural, open manner, has seen her become a firm favourite on TV and radio. She appears regularly on Saturday Kitchen and the Morning Live breakfast show. In 2022, she also stood in for Monica Galetti as a judge on Masterchef: The Professionals. Cooking with Anna is her debut cookbook.

What is Cooking with Anna’s USP?
Understanding the complexities of juggling work alongside a busy family life, Haugh has created 85 recipes designed to show that delicious food need not be complicated. Full of recipes inspired from around the world including modern twists on hearty Irish classics alongside curries, tacos and gazpacho, Cooking with Anna promises to help you cook with confidence for every occasion, from easy weeknight suppers to celebration family roasts. Haugh also draws on her stellar culinary career to share top tips and tricks on how to level up the flavour and add a touch of casual elegance to simple home cooking.

What will I love?
Haugh’s warmth resonates throughout, from the introduction to the anecdotes and recipes. It feels like a very personal book filled with recipes that you could imagine Haugh cooks at home. The recipes are simple to prepare, use affordable ingredients and don’t leave you with mountains of washing up, while also including elements of finesse that make them feel that bit more special.

The selection of beautifully shot recipes is well thought out with a variety of meat, fish and plant-based dishes. The ‘Veggies’ chapter is full of innovative, affordable ideas that brim with flavour without breaking the bank; think ‘Kidney Bean Meatballs with Pomodoro Sauce’, ‘No Waste Vegan Pulled Pork with Slaw’ and ‘Pea & Cheddar Burgers’. While Haugh doesn’t claim that Parmesan (which she uses liberally) is vegetarian, it is worth remembering that Parmesan contains animal rennet and should be swapped for a vegetarian-friendly hard cheese if cooking for vegetarians.

As well as options for every diet, there is something for every occasion too. Alongside the aforementioned ‘20-minute Dinners’ and ‘Veggies’ chapters, there are also ones dedicated to ‘Lunch & Brunch’, ‘Fish’, ‘Meat’, ‘Weekend Projects’ and ‘Sweets’. Some recipes are perfect for entertaining, others more suited for more low-key affairs (plenty serve 2 which is ideal for couples or those living on their own, obviously they can be scaled up). The ‘Tools of the Trade’ section is also worth a mention, helpfully dividing equipment into ‘Essential’, ‘Useful’ and ‘Next Level’ so you can decide what you need depending on your culinary aims.

Is it good bedtime reading?
Fairly good. There are no lengthy essays, but Haugh’s introduction, taking you through her culinary history and philosophy, spans several pages. It is followed by the ‘Tools of the Trade’ section (mentioned above), plus each recipe includes its own introduction with interesting anecdotes and tips.

Will I have trouble finding the ingredients?
Not at all. The hardest ingredient to find would probably be the vegetarian Worcestershire sauce mentioned in the ‘Lentil Ragu’. Apart from that, all the other ingredients are widely available.

How easy are the recipes to follow?
Haugh has nailed her brief, proving that you can make very good food with very little fuss. Even the most hesitant cooks will feel inspired by the opening ‘20 Minute Dinners’ chapter which features dishes such as ‘Balsamic Prawns with Cherry Tomatoes & Creamy Polenta’ and ‘Coconut Cod Curry’, that are not as daunting as they sound thanks to Haugh’s clear recipes. The ‘Weekend Projects’ chapter includes more complex recipes but once again, Haugh effortlessly guides you through the steps without making them overcomplicated. A fair few recipes also include ‘Tricks of the Trade’ to help explain some of the culinary theory.

Stand-out recipes?
The ‘Ultimate Cheese & Ham Double Decker Toastie’ is perfect comfort food while the ‘Potato Cakes with Rashers and Mushrooms’ is a delicious way to use up leftover mash (the vegetarian alternative with asparagus is a must-try during asparagus season). The ‘Stuffed & Roast Chicken Breast with Potato Rosti’ is worth making for the moreish rosti alone, and ‘Buttermilk Panna Cotta with Lightly Poached Strawberries & Ripped Basil’ is a beautiful summer pud.

How often will I cook from this book?
Fairly often. As mentioned above, every culinary occasion is covered. Dishes like the ‘Wednesday Night Curry’ are ideal for a flavoursome, mid-week meal, while ‘The Big Celebration Roast’ and ‘Black Forest Gateau’ are perfect for when you want to push the boat out and impress. The fact that Haugh keeps to her promise in the introduction that ‘you don’t need to spend a fortune or be left with mountains of mess’ is another reason why this could easily become a firm favourite.

Any negatives?
It would be helpful if the recipes had an estimated cooking time at the top so you could loosely gauge how long it will take.

Should I buy the book?
Yes. Cooking with Anna is full of modern, uncomplicated recipes, alongside useful tips and tricks, that will help you expand your culinary repertoire, improve your skills, and increase your confidence in the kitchen.

Cuisine: Modern Irish
Suitable for: Cooks of all abilities
Great for fans of: Marcus Wareing and Rachel Allen
Cookbook review rating: Four stars
Buy this book: Cooking with Anna: Modern home cooking with Irish heart
£26.00, Bloomsbury

Cook the Book
Wednesday Night Curry
Pea and Cheddar Burgers
Lemon, Lemongrass and Cardamom Posset

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

Sohn-mat by Monica Lee and The Korean Cookbook by Junghyun Park and Jungyoon Choi

It doesn’t take a genius to work out that there is often a great void between the chef and the home cook. Though both are creating dishes for consumption, the context, methods, and sheer scale of their work differs tremendously. The same considerations should be made when a professional chef – particularly those operating in fine dining environments – write a cookbook.

It’s something I regrettably neglected to aptly reflect on when I reviewed Niklas Ekstedt’s ridiculously lavish entry into the canon a few years ago. How can I, a home cook in urban Britain, be expected to source reindeer hearts, I asked. I don’t even have an Ikea food hall near me.

But, of course, I wasn’t the intended audience. Ekstedt didn’t expect me, of all people, to knock up one of his many dishes that called for the cook to first gather their hay. Hell, he didn’t even expect most of the chefs who bought the book to build a fire from dried grass on his behalf. Most cookbooks by acclaimed chefs are about the theory of cooking as much as they are about the cooking itself. About sharing gastronomical philosophies, flavour combinations, and mutually revelling in what it means to get excited about presenting these bold, delicious ideas for others to taste.

Which is what makes two recent Korean cookbooks so interesting. Both Sohn-mat and The Korean Cookbook have been written by professional chefs with acclaimed restaurants to their name, and both books are aimed specifically at audiences looking to bring Korean flavours into their homes. The challenge here, then, is for the authors to translate their professional interest in cooking into a language that is relevant for domestic kitchens.

Monica Lee, the writer behind Sohn-mat, has a definite head start in this process. Lee was, before she opened her much-loved restaurant Beverly Soon Tofu in LA, a home cook with a small but very loyal fanbase of friends and family. Amongst the many Korean dishes she would recreate in her kitchen was the soon tofu chigae that she eventually became famous for.

Lee’s restaurant, opened in 1986, was entirely focused on this relatively low-key dish – a nutritious bowl normally associated with affordable diners in Korea. Beverly Soon Tofu closed in the midst of the pandemic, and Lee’s book is its legacy; her way of connecting with people one more time, and empowering them to create the food she served for over three decades.

In a move that feels spiritually aligned with the cookbooks of Michelin-starred chefs, most of the first eighty pages of Sohn-mat are dedicated wholly to recreating this dish. This means in-depth looks at the sourcing and handling of ttukbaegi – the clay pot Lee served her custardy tofu in. There are tips on ingredients and methodology, and no less than twenty-two recipes for components and variations so that the reader can recreate soon tofu chigae at home exactly the way they like it best.

Though Lee goes to lengths to make these recipes accessible, and considers almost every obstacle a home cook might come up against, the approach can feel a little overwhelming. To serve up a by-the-book version of the restaurant’s popular Combination Soon Tofu, home cooks will need to commit to making a beef broth from scratch, as well as preparing marinated short rib trimmings, and a seasoned red pepper paste that requires a day’s rest in the fridge before use. It’s not impossible by any means, but it does put the dish firmly into the ‘best saved for the weekend category’.

Beyond soon tofu chigae, Lee offers a wide ranging look at other Korean dishes. Starting with banchan – side dishes served alongside rice – we are presented with plenty of bright vegetable dishes and a select few for carnivores (who are given a much broader selection to choose from in a later section of sharing platters).

Lee’s recipes tend to be relatively wordy and this, combined with ingredients lists that feature those extra recipes to prepare in advance, can make the dishes look like a lot of work. And look, it’s a busy book – filled to the brim with tips and adjustments for different dietary needs – but the dishes are usually easier than they look. Those preparatory recipes only exist because Lee has offered DIY options for ingredients you can just buy off the shelf if you need. Save yourself the time and use standard soy sauce instead of Lee’s seasoned version, or any garlic you like, instead of her pre-blended take. If Sohn-mat has any real flaw, it is not that it is too difficult for home cooks – but rather that the writing and design makes everything look like a lot more effort than it really is.

Offering an even broader look at Korean cuisine is Phaidon’s The Korean Cookbook, written by Junghyun Park and Jungyoon Choi. Park is best known for Atomix, which was this year named the 8th best restaurant in the world by World’s 50 Best Restaurants. It’s one of four Korean-oriented restaurants he runs in New York, which puts him very much at the high-end of chefs-turned-writers. His co-author Choi is a research and development chef for Sempio Foods and – not that I’m claiming any foul play – Academy Vice Chair of Korea & China at World’s 50 Best Restaurants.

The Korean Cookbook is the latest entry in Phaidon’s ongoing mission to publish the definitive tome for any cuisine you care to imagine. The series always has its strengths and weaknesses, which we’ve covered over the years here. Historically, one of the series’ biggest issues has been a lack of context for the dishes presented. Here, thankfully, we see perhaps the most in-depth look at a cuisine that Phaidon have yet offered readers. Park and Choi offer an extensive forty-page introductory section exploring the concept of hansik, or Korean cuisine. There are also useful introduction to chapters on fermentation, and the different components that make up a meal in Korea. Perhaps most importantly – and frequently missing in older entries to the series, each recipe is given vital context.

The grand scope of the book means that there are over 350 recipes to choose from. Readers can be certain that any Korean dish they already know and want to recreate will be here – there are two options for the nation’s distinctive take on fried chicken, and three for bulgogi. But the joy is in discovering the unexpected, and there are plenty of exciting new ideas here for readers to explore, from Pan-Roasted Acorn Jelly to Ray with Bean Sprout Jjim and Yuja (Yuzu) Punch.

There are, as is often the case with Phaidon’s books, a large number of cases where audiences not actually based in Korea will struggle to source ingredients. Even the best stocked Asian supermarket is unlikely to provide stonecrop. Of course, this authenticity is what readers come to the series for. But sometimes it feels as though it goes too far – so much of this book is celebrating home cooking, but the authors make no effort to offer advice on substituting hard-to-find ingredients.

This is a particular shame for those looking to recreate those iconic dishes – both The Korean Cookbook and Sohn-Mat are all too keen to include pre-mixed cooking powders in their recipes. Park and Choi use a store-bought seasoned flour mix for both fried chicken recipes, but offer no DIY substitute. The jeon (pancake) recipes across the books almost all call for ‘Korean pancake mix’ but, again, offer no substitute. In offering an authentic view of Korean home cooking, The Korean Cookbook is a success. In making the dishes universally accessible, less so.

But then, do people come to cookbooks that explore other cuisines expecting the author to present every dish as a simple half-hour recipe? It takes millennia to form the way a nation eats – The Korean Cookbook offers a potted history that starts in the neolithic period. It shouldn’t be a matter of rocking up at the tail end of this evolution and demanding simple translations. And, frankly, if that is what you’re looking for, we’re probably only six months out from a six-part BBC2 series and accompanying book: Rick Stein’s Korea.

For now we should relish that we are being offered so many nuanced, informative takes on one of the most unique and flavour-filled cuisines in the world. Time to move beyond bulgogi, and get into the real heart of Korean cooking.

Cuisine: Korean
Suitable for: Confident home cooks
Cookbook Review Rating: Four stars/Four stars

Buy these books:
Sohn-mat by Monica Lee, £25, Hardie Grant US
The Korean Cookbook by Junghyun Park and Jungyoon Choi , £39.95, Phaidon Press

Cook from The Korean Cookbook

Simply Raymond by Raymond Blanc

What’s the USP? A collection of straightforward, mostly French recipes inspired by both the rustic country cooking of the author’s late mother and the simple recipes in Edouard de Pomaine’s classic 1930 book Cooking in 10 Minutes.

Who’s the author? A pioneer of the UK’s fine dining scene Raymond Blanc has trained and inspired many of the country’s leading chefs including Heston Blumenthal and Marco Pierre White. His beaming smile first adorned a cookery book back in 1988 with the publication of Recipes from Le Manoir aux Quat’ Saisons. Thirty-three years later, Blanc is still smiling on the cover of his thirteenth cookery book, still running the two Michelin-starred Le Manoir and still cooking chicken with morels and Jura wine sauce from his native Franche-Comté, a version of which appears in both his first and latest book.

Is it good bedtime reading? A ten page introduction and decent length recipe introductions are supplemented by a series of short essays entitled ‘My Love For’ that cover everything from courgettes to tomatoes and aubergines to apples.

Will I have trouble finding ingredients? The vast majority will be stocked in your local big supermarket but you may need to visit a deli for things like dried morels and comté cheese. Blanc’s passion for fruit and veg may inspire you to seek out a good local greengrocer or veg box scheme if you haven’t already (supermarket versions seem to be getting worse and worse in my experience, flavourless and bland).

What’s the faff factor? When Blanc says ‘simply’ he means it. All the recipes have a prep and cook time and usually you will be spending a matter of minutes preparing the dishes. Some of the more sophisticated offerings take longer, for example roast celeriac fondants with celeriac jus require 40 minutes to get ready for an hour in the oven, but they are the exception that proves the rule.

How often will I cook from the book? With granola bars for breakfast, tomato soup for lunch and leftover turkey curry for dinner, plus a TV snack of rosemary and Parmesan popcorn and cut and come again cake for afternoon tea, when won’t you be cooking from Simply Raymond?

Killer recipes? The book may have a noticeably French accent with recipes for moules Provençal, tartiflette and pear almondine, but Blanc’s love of global cuisine comes through in dishes such as tuna ceviche, Japanese-style; slow roasted shoulder of lamb with harissa and the northeast Indian dish of kadai (mixed vegetables in spicy gravy), a recipe contributed by Shailesh Kumar, a chef from the Brasserie Blanc restaurant group.

What will I love? The book is full of delightful little twists and surprises such as flourless crepes made only with over-ripe bananas, eggs and salt; mayonnaise made with chickpea water, and flatbreads that are simply equal quantities of flour and yoghurt.

Should I buy it? Straightforward and accessible, the recipes in Simply Raymond will provide much inspiration for breakfast, brunch, lunch, dinner snacks and sweet treats. That’s enough to put a smile on any cook’s face.

Cuisine: French
Suitable for: Beginners/confident home cooks
Cookbook Review Rating: Five Stars

Buy this book
Simply Raymond: Recipes from Home – The Sunday Times Bestseller, includes recipes from the ITV series
£25 Headline Home

Cook from this book
Slow-roasted shoulder of lamb, harissa by Raymond Blanc
Mussel and saffron risotto by Raymond Blanc
Pear almondine by Raymond Blanc