Recipes from cookbooks we review, shared with full permission from publishers.

Herby Rice with Saffron Vegetables (Sabzi Pulao)

Herby rice with saffron vegetables

This herb-laden, golde -baked rice dish hails from Persia and comes to us via Peckham thanks to Sally Butcher’s Veggiestan cookbook , now republished in a special 10th anniversary edition. The crisp, saffron-tinted surface of the rice, known as tahdik, is enormously prized by Persians and definitely the star of the show. The generous volumes ... Read more »

Fully Loaded Spicy Xi’an Cold Tofu

Fully loaded spicy Xi'an cold tofu

Cold tofu is the perfect base for this refreshing, light and full-flavour dish hailing originally from the capital city of Shaanxi Province in China. With no cooking necessary it’s very quick to assemble and, as they are long-life, you can keep the ingredients ready in your store cupboard. Serve for a light, summery lunch for ... Read more »

Smoky Paprika Chicken with Warm Cannellini Beans

Smoky paprika chicken with warm cannellini beans

The premise of Rosie Reynolds’ The Shortcut Cook is to share classic recipes with clever shortcuts to make them easier, faster and tastier. This Smoky paprika chicken with warm cannellini beans makes double use of a smoky paprika mayonnaise as both marinade and dip, resulting in moist chicken with crispy skin. Adding ripe tomatoes to ... Read more »

Cheese and Onion Gyoza

Cheese and Onion Gyoza

When Pete and I travelled to Japan, we were surprised to come across cheese-filled gyoza quite often, mostly in casual ramenya and izakaya. This recipe for cheese and onion gyoza is from Your Home Izakaya by Tim Anderson, and is a great example of Japan’s propensity to incorporate non-Japanese flavours into Japanese dishes. Read our ... Read more »

Baked Potatoes with Butter and Salmon Roe

Baked New Potatoes with Butter and Salmon Trout Roe

Sometimes the simplest ideas are the best! That’s definitely the case for these baked potatoes with butter and salmon roe from Tim Anderson’s Your Home Izakaya cookbook. The butter is boosted with mirin and soy sauce, and the plump round salmon eggs are piled on top Going through an obsession with new potatoes at the time, ... Read more »

How to Make Brown Fish Stock

In his recently published cookbook Take One FIsh, Josh Niland aims to give home cooks more confidence in cooking with fish. He covers tips on selecting, preparing and cooking with fish before sharing a wide range of recipes for many different kinds of fish. At the back of the book are several basics such as ... Read more »