It's easy to get into a rut with egg recipes but if you're making brunch for friends this weekend try this delicious Moroccan egg dish from Nargisse Benkabbou's charming new book Casablanca: my Moroccan Food which gives a modern twist to traditional Moroccan cuisine.
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.
Like many of Sabrina Ghayour's fans I've been hugely looking forward to her new book Bazaar which brings her vibrant cooking style to vegetarian food. You'll need to get a copy of your own (unless you're a subscriber and stand to win one if you're lucky) but here's a taster.
One of the most exciting books to come out this year so far has beeen Angela Clutton's The Vinegar Cupboard which not only explains the origin of different vinegars and their culinary uses but contains some excellent recipes.
Though I long to recreate its singing flavours I've always been slightly daunted by Thai food. The recipes always seem so long and complex and contain so many ingredients.
In many ways this is a bizarre recipe to pick from Gill Meller's wonderful new book Time - there are so many inspiring and beautiful savoury recipes in it - but there are times when we all need a cookie and what better than chocolate AND fudge?
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.
This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.
A new book from Claire Thomson (aka Five o'clock Apron) is always a treat and New Kitchen Basics is no exception. Like all Claire's books it manages to be both practical and inspirational with recipes you can fit in with daily life but which give your cooking a real lift. And they work too. This she describes as 'bombproof'!
The perfect weekend breakfast bake from Richard Bertinet's latest book, Crumb.
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're an Ottolenghi fan you'll love this easy, incredibly tasty chicken bake from his new book Simple, which is ideal for entertaining as you can make the base well ahead.
Want to cook something authentically Korean to celebrate Korean New Year next week? Try this easy, traditional Korean kimchi hotpot suggests Nathalie Gardiner.
If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.
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!
If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?
Is it possible to eat vegan food that’s as satisfying, sumptuous, and comforting as their meat-based counterparts? The growing popularity of vegan cuisine – particularly amongst non-vegans – has made the concept of “plant-based eating” enormously trendy, but not always easy. Monica Shaw has picked out six great vegan recipes that even carnivores will love.
After the indulgence of Christmas I always crave spice at this time of year. If you do too this tasty recipe from Asma Khan's Asma's Indian Kitchen should hit the spot.
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time.