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.
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?
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.
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
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.
A warming wintry recipe from José Pizarro's latest book Catalonia - the perfect dish to cook as the nights draw in.
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.
I recently chaired a panel on women in food at the Abergavenny Food Festival which included the wonderful Zoe Adjonyoh. I hadn't seen her book Zoe's Ghana Kitchen before but discovered it was full of the most delicious recipes, many of them vegan.
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've been absorbed by a fascinating new book by award-winning food writer Sybil Kapoor called Sight Smell Touch Taste Sound which reveals the role our senses can play in the way we cook and eat.
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.
A clever little recipe from Jack Monroe's brilliant new book Cooking on a Bootstrap which would be perfect for a shared student house or anyone on a tight budget.
This week I went to a great event at Korean restaurant Jinjuu in Soho called Girls can Grill where four female chefs proved they were masters - or should that be mistresses? - of barbecue.
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.
A great recipe from Will Bowlby of Kricket one of the most exciting new Indian restaurants in London. It comes from his book of the same name which is full of other tempting recipes.
Beets are everywhere at the moment but have you ever thought of using them in a risotto? And adding a dash of pinot noir?
Two of my favourite cookbooks over the last couple of years have been Sarit Packer and Itamar Srulovich of Honey & Co's Food from the Middle East and The Baking Book so I've been hugely looking forward to their new book Honey & Co: At Home. Their recipes, which you can also find in the FT, are not just drop-dead delicious but reassuringly (and unusually for chefs!) actually work.