The Great British Storecupboard Cookbook

A collated edition of some of the best recipes from the incredibly popular series of storecupboard cookbooks, featuring recipes made from a wonderful host of British condiments, namely: Marmite, HP Sauce, Colman’s Mustard, Lyle’s Golden Syrup, Lea & Perrin’s Worcestershire Sauce and Bovril. A bumper edition featuring 60 full-colour photographs.

Paul Hartley is the author of The Marmite Cookbook, The Lea & Perrins Cookbook, The Colman’s Mustard Cookbook, The Heinz Tomato Ketchup Cookbook, The Lyle’s Golden Syrup Cookbook, The HP_Sauce Cookbook and The Horlicks Cookbook. He is a gifted food writer and a talented chef. In a past life he has run European-style caf-bars in London and an award-winning country pub in deepest Somerset.

Rasoi: New Indian Kitchen

Vineet Bhatia’s New Indian Kitchen is an extraordinary culinary tour de force by the world’s most celebrated Indian chef. The first Indian chef to be awarded a Michelin Star, Vineet Bhatia has been cooking his ravishing, modern take on Indian food to appreciative guests from all over the world from his elegant townhouse restaurant off London’s Kings Road since 2004.

Over 150 of his most celebrated recipes are featured in this, his first book, accompanied by sumptuous photography from Lisa Barber. With a beguiling mixture of modernity and classicism, Bhatia introduces elements of molecular gastronomy as well as Western influences, creating a style that sees him appear on platforms all around the world with the likes of inspirational fellow chefs Ferran Adria from El Bulli and Heston Blumenthal from the Fat Duck. New Indian Kitchen is a giant step forward for Indian cookery books and a long-awaited publishing event.

Vineet Bhatia is very much the Indian chef’s chef and an inspiration to his peers. The first Indian chef to be awarded a Michelin star, his worldwide celebrity has seen him open restaurants in Moscow, Geneva, Mauritius, Dubai and, of course, London. He is one of only five British chefs to devise the food for British Airways’ First Class kitchens and is in huge demand from all over the world to appear at culinary seminars and demonstrations. When he isn’t travelling the globe for personal appearances or to open new restaurants he is to be found supervising the kitchens in his Kings Road restaurant, Rasoi Vineet Bhatia. He lives in London with his wife and two children.

‘Better to judge Bhatia’s cooking against that of Gordon Ramsay and Tom Aikens than against that of conventional Indian restaurants. By the standards of those masters, he must be seen to be at least their equal.’ Matthew Fort, The Guardian

Terre à Terre

This is the book that vegetarians have been waiting and pleading for since Terre à Terre first opened its doors in Brighton 1992. The leader of the pack amongst Britain’s vegetarian restaurants for over 18 years, and lavishly garlanded with awards and praise, this is their first cookery book, and what a book it is!. Over 100 recipes from the repertoire that has made Terre à Terre the most talked about vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-wining food photographer Lisa Barber. Every vegetarian with a serious love of food, and indeed many carnivores who can recognise a very good thing when they taste it, will find this an indispensable addition to their cookery book collection.

Amanda Powley and Philip Taylor, both graduates of Brighton’s legendary Food For Friends, decided to open their own vegetarian restaurant in 1992 with a view to transforming the way in which vegetarian food was perceived. Constantly pushing the culinary boundaries as they went along they soon began to win awards from all the serious food guides, simultaneously finding a procession of fans beating a path to their door from all over the country and beyond. Both authors live in Brighton.


‘Tirelessly inventive vegetarian food’ The Good Food Guide 2009

‘One taste of Terre à Terre’s startlingly original vegetarian dishes will coax drooling effusions about tomatoes from even the most
hardened of carnivores’ The Guardian

‘This is a truly outstanding choice even if you’re a carnivore.’ The New York Times

Reviews (about the book):

‘What a revelation! For anyone who ever thought vegetarian cooking was all
lenil stew and cardboard texture veggie bacon, think again.’
Aga Living

‘The recipes here are simply astonishing, quite unlike those in any other
vegetarian cookbook. This is top class, inventive, fabulously inspiring
vegetarian food.’
The Vegetarian

‘With recipes this fabulous, from Brighton veggie destination Terre à Terre,
who needs to go out?’
Cook Vegetarian

The Bovril Cookbook

A beefy collection of 40 recipes, from the bestselling author who has ingeniously challenged our thinking regarding the limitations of some of our best-loved storecupbaord icons. He has found a world that goes way beyond the mere spreading onto toast, or squeezing into sandwiches – for Marmite, Colman’s Mustard, Worcestershire Sauce, Heinz Tomato Ketchup, Lyle’s Golden Syrup… and now HP Sauce. So here are casseroles with clout, suprisingly rich gravies, a stunning Onion Soup and marinading ideas galore – these are recipes we all want to cook, created in surprisingly easy and tasty new ways. The book is beautifully packaged with fun fillings of history and lore and stunning archive imagery from over 125 years of the nation’s favourite meaty stock.

Paul Hartley is the author of The Marmite Cookbook, The Lea & Perrins Cookbook, The Colman’s Mustard Cookbook, The Heinz Tomato Ketchup Cookbook, The Lyle’s Golden Syrup Cookbook and The HP_Sauce Cookbook. He is a gifted food writer and a talented chef. In a past life he has run European-style caf-bars in London and an award-winning country pub in deepest Somerset.

The Bumper Book of Marmite

A long time ago, in a factory far, far away… a spread was born that would divide the peoples of this planet for centuries to follow.
They were and still are split: there are those who love and those who hate. This book is for all who have ever so much as tasted, sniffed, scoffed at or rejected this particular spread, the most celebrated of all storecupboard icons: the one, the only, the irrepressible Marmite!

The Bumper Book of Marmite is a HUGEbook which explores the strange, beautiful, funny world of Marmite and the people, thoughts
and events that orbit it. It‚s almost as big as a coffee table. A huge publishing event and being produced with the full backing of Unilever, this book promises to be one of the biggest (and heaviest) gift books of the year.

Beautiful archive imagery, a full as-interesting-as-we-can-make-it history, glorious Marmite menu ideas, jolly clever ideas for jar-scraping and such-like and a bombardment of visual bits and bobs that prove just how very profound an effect this dark, mysterious yeast extract has had upon our culture, our homes, our hearts… our breath.


The Farm Shop Cookbook

The Farmshop Cookbook is the first book to recognise the most influential food revolution in Britain since the seemingly unstoppable spread of the supermarket. As farm shops continue to emerge all over Britain at an ever-increasing rate, Christine McFadden’s timely book reflects the celebration of all things British. In a simple A–Z format Christine provides recipes, cook’s notes, tips and much more for all and everything that might be found in a fully stocked farm shop in the rural heart of any of Britain’s counties. Fruit, dairy produce, vegetables, herbs, meat, poultry, game, offal and wild foraged food are all given pages in a book whose time has truly come.

Christine McFadden is an award-winning and highly respected food writer, whose books Pepper (Absolute Press) and Tools for Cooks earned her glowing reviews and front-of-store sales. She is the author of many other books and a past committee member of The Guild of Food Writers.


A book championing minced meat in all its forms, from frugal dishes such as Savoury Mince and Peas to the slightly more extravagant Venison Burgers. These 100 approachable recipes include all our comfort food favourites – Shepherd’s Pie, Spaghetti Bolognese and Lasagne – sitting alongside a collection of fingerlickingly-good kebabs, hearty burgers and spicy curries. Mitzie Wilson adds some original mouthwatering twists to established classics, such as Cottage Pie with a Crispy Cauliflower Topping, and Turkey Meatballs with Red Wine and Cranberry Sauce. This is a timely book of approachable and affordable food that
maps a love affair with meat in its most miniscule but versatile form.

Mitzie Wilson is a well-known food writer, consultant, and an accomplished author of many cookery books on subjects as far ranging as cake baking and decorating to poultry and game cookery. Former editor of BBC Good Food Magazine and Delicious magazine, she is currently a contributor to the Daily Mail Weekend Magazine.


Game: A Cookbook

Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. Game: The Cookbook features game in all its forms ‚ furred, feathered and fish ‚ and will surely establish itself as the new benchmark on the subject.

In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers so many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook ‚ something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on ‚four legs‚, ‚two legs‚ and ‚no legs‚, this book really does explore every possible part of the world of game that you could ever wish to know. A true tour de force from a writing team at the height of their powers.

Tom Norrington-Davies and Trish Hilferty are two of the most highly respected chefs working in London today, with careers which have seen them running such legendary places as The Eagle, The Fox and currently Great Queen Street and The Anchor and Hope. They have also contributed significantly to a canon of the more enlightened, creative and serious food writing of our times; via columns and articles, in broadsheet and magazine form, but perhaps most impressively of all through their highly-praised and award-winning books, such as Tom‚s Just Like Mother Used to Make (Cassell) and Trish‚s Gastropub Classics and Fish and Chips (both Absolute Press). Fully illustrated throughout, Jason Lowe‚s stunning photography is fittingly all-encompassing and informative.