Cooking is the much anticipated first cook book from Jeremy Lee, celebrated head chef at London's Quo Vadis. Capturing all of Jeremy's favourite recipes and kitchen techniques, this title will cover everything from elevenses biscuits to warm salads and one pot dishes, at the same time giving advice on the best equipment for a home cook. Featuring beloved Scots recipes from his childhood, along with timeless tips and anecdotes, Cooking will be a charmingly unusual classic food book. Ingredients: pumpkins; extra virgin olive oil; red onions; Banyuls vinegar; thyme; sage; garlic; lemons; dried chilli flakes; salad leaves; mint; flat-leaf parsley; blanched almonds Jeremy Lee joined Sam & Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge. Ingredients: boneless pork leg; shallots; Roscoff onions; garlic; thyme sprigs; summer savory; Treviso; radicchio tardivo; sage

From a lifetime of cooking with some of the UK’s greatest chefs – as well as lessons from his cookery teacher mother’s brilliant home cooking – this book is about good food honed from good ingredients whether that be some great potatoes, asparagus or some berries. It is they that invariably and best spark the idea of what to cook for supper. The book is a masterclass in simple things done well. Ingredients: unsalted butter; caster sugar; vanilla pods; ground almonds; ground pistachios; pistachio nuts; self-raising flour Ingredients: unsalted butter; caster sugar; dark muscovado sugar; eggs; plain flour; ground cinnamon; hazelnuts; golden caster sugar; egg whites Ingredients: allspice berries; whole cloves; coriander seeds; fresh ginger; mustard seeds; white wine vinegar; gooseberries; caster sugarThe recipe states 3 ‘soup spoons’ which I think is designed to covey the character of the book, but I find affected and not that useful. As it was, I needed to add more sugar than my soup spoons dished up. Other than that a nice dish. I could take or leave the ginger, and would add a bit more vanilla next time too. Served with the shortbread in the same book, with lemon curd as suggested and the flavours worked well. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.

Ingredients: smoked trout; beetroots; cooked barley; spring onions; flat-leaf parsley; grated horseradish; extra virgin olive oilI love a cookbook that teaches me new techniques. Simple ones, preferably. I found just this in the chapter on chard. Coincidentally, I had returned home earlier in the day with a glorious bunch of rainbow chard. I usually cook it like spinach and was surprised to find that Lee had done so too until being put right by an Italian friend who told him that ‘chard is best when cooked to look good and ancient’. I pondered on that sentence for a while, wondering what it meant. Then I tried it. It felt counterintuitive, cooking the leaves beyond the wilted stage. I was concerned they may taste like old tea leaves after simmering for 20 minutes, but I put my trust in Lee. I need not have worried. A short while later I had a pan full of well-cooked chard which was silky with a light bitter flavour and yet a touch of sweetness too. I set about preparing Lee’s chard, caper and lemon salad. Here, the cooked chard is combined with the peel of a boiled lemon, capers, cider vinegar and extra virgin olive oil. A gorgeous salad – greens, with a pop of citrus and another of salty caper. Well balanced and healthy too. You can find the recipe below. Used panko breadcrumbs rather than toasted and it worked well. Lovely thin biscuits with a good snap once cooled. I thought there wasn’t enough mixture to get the stated amount, but because you cut it so finely I did. The spread further when cooking and get even thinner. I served with the baked rhubarb from the same book, as well as raspberries and cream. Went down well and would do again. Ingredients: unsalted butter; caster sugar; breadcrumbs; plain flour; ground blanched almonds; oranges Ingredients: unsalted butter; caster sugar; vanilla pods; eggs; egg yolks; plain flour; ground fennel; oranges; fennel seeds Food A-Z is the much anticipated first cook book from Jeremy Lee, celebrated head chef at London's Quo Vadis. Capturing all of Jeremy's favourite recipes and kitchen techniques, Food A-Z will cover everything from elevenses biscuits to warm salads and one pot dishes, at the same time giving advice on the best equipment for a home cook. Featuring beloved Scots recipes from his childhood, along with timeless tips and anecdotes, Food A-Z will be a charmingly unusual classic food book.

Ongoing Covid restrictions, reduced air and freight capacity, high volumes and winter weather conditions are all impacting transportation and local delivery across the globe. A beautifully written instant classic that is every bit as exuberant and delicious as the man himself!’ Nigella Lawson We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. Ingredients: artichokes; green beans; runner beans; samphire; monk's beard; spring onions; flat-leaf parsley; green olives; spinach; watercress; lemons; squid; salted capers A beautifully written instant classic that is every bit as exuberant and delicious as the man himself!’ – Nigella Lawson

Ingredients: unsalted butter; caster sugar; vanilla pods; egg yolks; maple syrup; plain flour; walnuts Ingredients: allspice berries; whole cloves; coriander seeds; fresh ginger; mustard seeds; white wine vinegar; caster sugar; damsons

Online recipe here https://www.theguardian.com/food/2022/aug/21/sardines-toast-pork-chop-apple-tarts-recipes-jeremy-lee-quo-vadis - this was very nice, but I am not sure the extra effort was nicer than classic canned sardines on buttered toast. Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci Place lid on the pan, reduce the heat and cook gently. It will take about 20 - 30 minutes for all the water to disappear on the bottom of the pan. This is when the chard is ready. You want no trace of water in the pan at which point the bottom of the pan will begin to colour a little. Now remove the chard. Chop the chard and place in a large bowl.