Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own Restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own Restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own Restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
This book made me want to slurp up a comforting bowl of ramen. In a down-to-earth style, Luke tells a story of his journey through the world of ramen as if he was chatting with me at his Supa Ya shop. Eclectic, playful and delicious. – Yotam Ottolenghi
SUNDAY TIMES BESTSELLER
‘Our kids love their dad’s cooking’ — Stacey Solomon
The debut family cookbook from actor, presenter, King of the Jungle and MasterChef 2021 finalist, Joe Swash
Annie Rigg’s fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd.
Ideal for the foodie who loves entertaining and wants to recreate restaurant-quality food without the fuss, Prawn on the Lawn is a collection of quick, fresh, healthy and delicious seafood recipes. This contemporary take on fish cookery comes from the trendiest fish restaurant on the block, laying bare simple techniques for creating amazing food.
‘Time spent with Val is not just time spent in wonderful company but with an intelligent, proper cook – I could sit at a table with this man for days. He cooks like he eats; just delicious, delicious food.’ Angela Hartnett, Chef
Welcome friends with an aperitif, before serving up a home-cooked feast, without spending precious socialising time in the kitchen.
Welcome friends with an aperitif, before serving up a home-cooked feast, without spending precious socialising time in the kitchen.
Brought to you by the award-winning chefs behind the Honey & Co. empire, Sarit Packer and Itamar Srulovich present simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve.
‘A culinary love letter to Thailand’― London Evening Standard
‘Baan’ means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine.
Brought to you by the award-winning chefs behind the Honey & Co. empire, Sarit Packer and Itamar Srulovich present simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve.
