Few recipes are truly original but this twist on the classic vitello tonnato from Ed Smith of Rocket and Squash, using tomatoes as the base instead of roast veal is just inspired.
Now that the days are (finally) getting longer and - a little - warmer your mind may be turning to lighter food like this delicious scallop ceviche from Rick and Katie Toogood's Prawn on the Lawn: Fish and Seafood to Share.
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's new book Roasting Tray Magic is right up my street.
The perfect Easter recipe comes from a lovely book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.
If you feel like baking this weekend here's a recipe from Christine McFadden's massively useful new book Flour, a guide to how to use all the many new flours on the market.
What to eat on a Sunday night when you've been out for the day and everyone suddenly wants supper? Rosie Sykes addresses just this issue in her delightful Sunday Night Book which was published last year.
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal last year. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
Those of you who are sceptical about vegan food should try this delicious recipe from Mildreds Vegan Cookbook by Daniel Acevedo and Sarah Wasserman. Yes, it's vegan but omnivores would enjoy it too and the pumpkin seed granola is wonderfully versatile.
If you're looking for something to make for the Chinese New Year try this marvellous recipe from Fuchsia Dunlop's Land of Fish & Rice (Note: Fuchsia recommends you make it a day ahead.)
If you've always thought cooking for yourself is a bit dispiriting buy Signe Johansen's new book Solo which is full of delicious and inspiring recipes like this zingy pad thai-ish dish of prawn noodles.
This is one of Yotam Ottolenghi and Sami Tamimi's contributions to Cook for Syria a brilliant fund-raising book of middle-eastern inspired recipes from top food writers which was conceived and curated last year by instagrammer Clerkenwell Boy*.
I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.
If you've been experimenting with vegan food this January or 'veganuary' as it's been dubbed you'll know that vegan food doesn't have to be insubstantial or, indeed uninteresting. For those of you who remain to be convinced here's a hearty stew from Rachel Demuth of Demuth's Cookery School in Bath which contains both cider and sherry!
After the carbfest that is Christmas I fancy clean spicy flavours in January so leapt on this easy, delicious dish from Claire Thomson's The Art of the Larder which I included in my Christmas book round-up.
The cheese ball is an American party food classic. It's a little retro, but retro food is fun, and a cheese ball is the kind of thing you can easily posh up and adapt to use your favourite cheeses, herbs, and seasonings.
Even if you don't normally bake it's worth taking the time at Christmas and what could be more perfect than this Polish spiced Christmas cookie recipe from Ren Behan's lovely book Wild Honey & Rye
Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant book Toast, Hash, Roast, Mash.
A warming wintry recipe from José Pizarro's fabulous new book Catalonia - the perfect dish to cook on a cold frosty night.
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's new book Let's Eat are positively addictive.
An authentic Diwali treat from food writer Sejal Sukhadwala. This recipe is Gujarati, she says, but regional variations include Maharashtrian ‘karanji’ and Punjabi ‘gujiya’.