Nights Out in the Kitchen

In his bestselling Nights Out At Home, Jay Rayner reflected on his quarter-century as a restaurant critic and outed himself as not only a professional eater, but someone with a profound understanding of how the very best meals are crafted. Read on sofas and poured over in kitchens, it offered inspiration and permission to roll up our sleeves and start cooking our favourite restaurant dishes at home.

In Days Out in the Kitchen, readers will discover Jay at ‘Home’, with another 50 cleverly reverse-engineered recipes, taking inspiration from restaurants and chefs across the UK, alongside 25 of his very own recipes, including meatballs with braised spaghetti, whole roasted cauliflower, fritto misto and meringue tumbles. With each dish, we’ll get to peek behind Jay’s kitchen door to discover how he cooks these family favourites and the dynamic mix of restaurants, chefs and cookbooks – as well as Jay’s own creative flair – that inspired them. .

Inspired by his professional eating ‘Away’ from the kitchen, Days out in the Kitchen includes accessible, home-cooked versions of Jay’s most loved meals out, such as St John’s Welsh rarebit, 40 Maltby’s (and his local farmer’s market’s) tartiflette, Claro’s fried brussels sprouts and Maison Francois’s Paris Brest. And in the stead of the legendary Greggs steak bake, there is Morley’s red spareribs.

On every page of this beautifully written and inspiring cookbook (with colour inset illustrations) Jay’s warmth and love of the restaurant industry and of great home cooking spills off the page.