Scottishstani Spiced Winter Squash and Tattie Scone Paratha Taken from Tomorrow’s Kitchen – A Graphic Novel Cookbook by Sumayya Usmani Ingredients Sumayya says about this...
Cheesy Scallops From The Seafood Shack – Food & Tales from Ullapool by Kirsty Scobie & Fenella Renwick Serves 4 Ingredients For the cheese sauce:...
Chicken Korma Taken from Brick Lane Cookbook by Dina Begum Ingredients Chicken korma cooked at home is unlike any restaurant version (which I would never...
Kev’s Bean Soup Taken from The Mountain Cafe Cookbook by Kirsten Gilmour Serves 4 Ingredients Another beast of a recipe from big Kev, Kirsten’s favourite...
The most exciting day in any publishers week – next to publication day – is when the advances arrive. The first copies of Tomorrow’s Kitchen...
Introducing Sonnda Catto! Sonnda Catto, over at Eating for Wellbeing & Joy, has created this fab free eBook, Eating for Mental Wellbeing in Lockdown. Nutritionist,...
Huge congratulations to Kirsty Scobie and Fenella Renwick who have scooped the Jane Grigson Trust Award for their first book, The Seafood Shack (pub Nov...
We sent out our intrepid intern Nicola Torch to find out a little more about Ghillie Basan and the background to her new book, Spirit...
Gözleme on a Wok: from Spirit and Spice by Ghillie Basan from Spirit & Spice by Ghillie Basan Serves 4-6 Ingredients For the dough: For...
Ghillie Basan’s Vietnamese Tofu with Turmeric and Lemongrass Taken from Spirit & Spice by Ghillie Basan Serves 4 Ingredients A delicious and quick snack from...
