Food
Our mission is to make life tastier and easier, to introduce more readers to new and established food voices, to shine a light on overlooked cuisines and expand culinary horizons. To make connections in the most joyful way possible: through cooking and eating.
Nathan Anthony (Author)
Save money and calories with healthy, home-cooked air fryer and slow cooker versions of your favourite takeaways.
Number one bestselling author Nathan Anthony is back with 100 easy recipes to hack your weeknight cooking. Whether you’re craving a classic curry or a comforting pizza, you’ll find healthy, quick versions of family favourites to satisfy that fast-food craving and stop you ordering in.
- every recipe is designed for your slow cooker or air fryer
- calorie counts and macro breakdowns included
- a third of the book is dump-bag friendly
- more recipes than ever before - from picky teas to classic takeaways
These simple, flavourful recipes mean you can indulge while keeping track of your health and budget. Mouth-watering recipes include Katsu Chicken Curry, Sweet & Sour Noodles, Smash Burgers and Garlic Mozzarella Doughballs.
Sami Tamimi (Author)
SHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARD 2026 - INTERNATIONAL COOKERY BOOK AWARD
ONE OF THE BEST COOKBOOKS OF 2025, THE GUARDIAN AND THE NEW YORK TIMES
Vegetarian recipes celebrating the food of Palestine, from the co-author of Falastin, Jerusalem and Ottolenghi: The Cookbook.
A homage to Palestinian food and culture, Boustany, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture.
Boustany translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.
With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.
Suzanne Mulholland (Author)
Embrace the benefits of batch cooking with Batch from Scratch, the essential companion to the hit Channel 4 series.
Written by Suzanne Mulholland (aka The Batch Lady), this interactive planner features a comprehensive 28-day meal plan and a variety of breakfast, lunch and dinner recipes as seen on TV. Discover the joy of following a structured weekly batching routine with ease.
It includes a customisable meal planner, encouraging readers to adapt their batching to fit their family’s needs. With the ability to write directly into the book, readers will feel as though The Batch Lady herself has stepped into their kitchen to lend a hand.
With a 15-page introduction covering the fundamentals of batch cooking, you'll learn everything from shopping and prepping to freezing and storage techniques. Ideal for busy families, solo diners, or anyone looking to bring more structure and ease to mealtimes. This is the ultimate method for cooking when you don't like cooking.
Ixta Belfrage (Author)
A NEW YORK TIMES BEST BOOK OF 2025
A WATERSTONES BEST BOOK OF 2025
AN ECONOMIST BEST BOOK OF 2025
‘Jubilant fusion that’s coherent and convincing but, above all, delicious.’ Nigella Lawson
‘Not many cooks can create this kind of magic with such incredible flair.’ Yotam Ottolenghi
Brighten up your meal times with the flavours of Brazil.
Bestselling author, Ixta Belfrage has made a name for herself as one of the most exciting young talents in the food industry and in FUSÃO (translating to fusion in Portuguese), she brings all her signature creativity and flair to the food of her mother’s homeland.
With recipes such as Moqueca fish burgers, Duck in golden tomato broth and Papaya & chocolate cake with citrus honey glaze, Ixta’s recipes offer up fresh takes on Brazilian dishes and ingredients, along with explanations and substitutions for any hard-to-find ingredients. With stunning photography from Brazil and personal stories intertwined with vibrant recipes, this is food to share, excite and inspire.
Yotam Ottolenghi (Author)
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Helen Goh (Author)
Make a recipe a few times and it becomes habit. Make it enough and it becomes home.In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.
Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.
Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation.
This is comfort food, Ottolenghi style.
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Number One Sunday Times bestseller September 2024
Julius Roberts (Author)
THE SUNDAY TIMES BESTSELLER
'A heart-warming and uplifting book. The recipes are utterly gorgeous.' NIGEL SLATER
Cook and eat your way to the good life with simple, seasonal recipes.
First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.
Making the most of simple ingredients, The Farm Table is unfussy home cooking at its very best.
A few good things on a plate, assembled with joy and ease.
Recipes include:
- winter: an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew
- spring: baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley
- summer: courgette pasta, a ratatouille galette, and a steamed apricot sponge
- autumn: arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.
Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.
Hayley Dean (Author)
THE BRAND NEW COOKBOOK FROM SUNDAY TIMES BESTSELLER HAYLEY DEAN
Discover 100 flavour-packed recipes that will save you time, money and effort in this ultimate cookbook of recipes - all to be made in your slow cooker.
With every recipe using easy-to-find ingredients and simple instructions, this is an exciting and inspiring collection of meals that anyone can cook, helping you make the most out of your slow cooker. From comforting classics to low and slow fakeaways, and simple yet satisfying dishes to warming puddings and drinks - these are meals to be cooked any day of the week.
Family friendly and suitable for batch cooking too, How to Make Anything in a Slow Cooker is a brilliant cookbook for discovering what delicious meal you can make next with your slow cooker.
Nicola Lamb (Author)
'Every page is a masterclass in better baking' – Nigel Slater
'When your bake rebels, trust in SIFT. Nicola Lamb solves the many mysteries of baking: why ganache misbehaves, why dough acts up, and what ‘until golden brown’ truly means. Informative, enriching, and so delicious' – Yotam Ottolenghi
'Nicola understands and explains baking like nobody else' – Jamie Oliver
'Simply extraordinary recipes' – Helen Goh
'Everything you ever wanted to know about baking but were too afraid to ask' – Felicity Cloake
Nicola Lamb is the go-to person for all your baking questions and cravings. In her essential new baking bible, SIFT, she takes the fear out of failure and offers up an inspiring collection of over 100 delicious bakes.
In the first half of the book, Nicola breaks down the key elements and techniques with boundless enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence – you'll never again wonder why your custard has curdled, why your sponge didn't rise or why your panna cotta didn't set.
Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include:
Bake in an afternoon: Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel Mandarins
Bake in a day: Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted Grapes
Bake in a weekend: Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux
Sunday Times Bestseller May 2024
Times & Sunday Times Food Book of the Year, November 2024
