It's not often you go to a restaurant just for the potatoes but The Quality Chop House's confit potatoes are off the scale - crisp on the outside, meltingly delicious within. Fortunately for those of you who don't live in or near London chef Shaun Searley has now shared his recipe in their new book The Quality Chop House which is published this week (on November 14th)
A warming wintry recipe from José Pizarro's Catalonia - the perfect dish to cook as the nights draw in.
I've been lucky enough to eat my friend Romy Gill's food on many occasions - she's an inspired home cook - so it's great to finally see her recipes in print.
If you want to ring the changes on your Sunday roast try this delicious recipe from Diana Henry's brilliant new book From the Oven to the Table.
This is one of the many enticing recipes in The Orchard Cook, a beautifully illustrated book I was sent by photographer and food writer Stuart Ovenden and which provides inspiring ideas as to what to do with autumnal fruits such as apples, pears and quince.
There's been a decided nip in the air these last few evenings so I don't think it's too soon to make this comforting savoury crumble from James Rich's new book, Apple.
I've loved all of Meera Sodha's books but here new one, East, which includes vegetarian and vegan recipes from the Indian sub-continent to the far east may be the best yet. And I love the zingy fresh flavours of this mango salad.
We tend to think of barbecue as American but of course many cuisines involve dishes that are cooked over coals such as these delicious kebabs from Selin Kiazim's fabulous book Oklava.
If you're a bit of a kimchi addict you'll love this recipe for kimchi fried rice which comes from chef Judy Joo's book Korean Food Made Simple. I think would be brilliant for a weekend brunch.
Although you might want to wait a couple of weeks for prices to come down today marks the beginning of the grouse season so at some point you might be tempted to bag yourself a couple of braces - it's a great treat for a small dinner party.
A really lovely summery recipe from Olia Hercules most recent book Kaukasis.
There have been a lot of great veggie cookbooks this summer but one of the most useful is Genevieve Taylor's Charred which finally empowers vegetarians to enjoy barbecues as much as meat eaters. That said this isn't the recipe in the book that makes the most extensive use of the grill but it's such a sublime combination of ingredients it's really summer on a plate.
If you're looking for the perfect summer dessert to make for friends try Rosie Birkett's Summer gooseberry and raspberry upside-down cake from her lovely new book The Joyful Home Cook.
Beets are everywhere at the moment but have you ever thought of using them in a risotto? And adding a dash of pinot noir?
Maybe its because I've just been to Provence but one of the nicest books to arrive through my letter box this summer is Alex Jackson's Sardine which is full of recipes he cooks at his London restaurant of the same name. I've been there a couple of times and really loved it.
Last weekend our cooking group cooked up an American barbecue of which this brilliant recipe from the Hang Fire Cookbook was the standout dish so I really wanted to share it with you.
You might not think of putting cherries in a salad but it can work wonderfully well as Sarit Packer and Itamar Srulovich of Honey & Co demonstrate in this clever twist on a tabbouleh from their most recent book Honey & Co: At Home.
I love this Spanish twist on baklava from José Pizarro's gorgeous new book Andalucia - it would make the perfect end to a summer meal.
The big trend for cookbooks this year is vegetarian food and no-one is better able to hold your hand and give you inspiration than my pal Elly Pear. This delicious weekday recipe, which can be rustled up in 20 minutes, comes from her new book Green.
Many of this year's most appealing cookbooks are vegetarian which should be welcome to all of us who are looking for new ways of cooking and serving veg. This delicious recipe comes from Vegetarian Sheet Pan Cooking by food writer and private chef Liz Franklin.