It features 16 recipes, all of which have featured on the menu at the Garden Museum Cafe and that champion top-drawer suppliers like Swaledale, Flying Fish and Natoora. Some ingredients I either hadn't heard of or would find hard to source such as mastic, mehlepi, pul biber, okra, pomegranate molasses, taro, but most of the recipes use simple and easy to find inexpensive ingredients. There's a Nine Jewel Korma for special occasions but also buttermilk chicken pakoras for everyday cooking.

Nistisima by Georgina Hayden | Waterstones

Higham has a flair for putting together tastes and textures, and her recipe for olive oil and ricotta cake was gloriously squidgy and moreish. More useful than the black cab version, this compendium of tips and insight allows stallholders from every part of London's famous market - butchers, greengrocers, cheesemongers - to share their wisdom. There are lots of variations depending on region and season: green shchi made with sorrel or nettles; a sour version made with sauerkraut; some with meat. Mervis really understands and appreciates British food, and his perspective is thought-provoking – enticing readers to enjoy all its delicious quirks and nuances. Lonbon-based, award-winning chocolatier Paul delves deep into the world of the cacao bean for this book.The book is inspired by all the days of fasting found in the Orthodox Christian calendar, so you'll find an abundance of naturally vegan dishes from the Mediterranean, Middle East and Eastern Europe. I didn’t know what I wanted to do after uni, but all I knew was that I was obsessed with food, cooking and art.

Nistisima: The secret to delicious Mediterranean vegan food

It is worth making a large batch, as it is incredibly versatile and can be used in all sorts of ways. Whether you are vegan or want to incorporate some vegan meals into your week this is a cookbook for anyone. The recipes are as broad-ranging as the book’s bibliography, going well beyond Carnival favourites such as jerk chicken and ackee and saltfish (though there are recipes for those too). Described as "a lovely insight into the way we cook at the Garden Museum Cafe and how that changes throughout the year," top recipes include skate with samphire and goosebrerries and braised beef cheeks with Jansson's temptation.This is one of those – a collection of mainly vegan recipes from countries where abstaining from meat for religious or cultural reasons is the norm. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the centre of your pie. And I love my work more and more each day, getting to work with and meet the most inspiring and talented people (and eat a tonne of fabulous food). The resulting dish of labneh, sun-dried tomato, coriander and fennel seeds was ready in a flash and tasted sensational, as did fried potatoes with za’ater, peppers and feta.

Nistisima by Georgina Hayden | Cookbook Corner | Nigella Lawson

Philip Stone, media manager at Nielsen BookData, says: “Overall, sales of cookbooks in the UK in 2022 are down six per cent versus pre-pandemic levels [compared with 2019, year-to-date]. Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan. The introduction goes into the ‘whys and hows’ of Orthodox fasting but it is factual, interesting and contextual.

Whether you're vegan, vegetarian, or simply interested in plant-based eating, you will enjoy these flavor-packed foods which draw from the tradition of nistisima, a Greek word that translates to Lenten, or fasting--often used in relation to animal products.

Nistisima, The secret to delicious Mediterranean vegan food Nistisima, The secret to delicious Mediterranean vegan food

When Putin’s troops invaded Ukraine in February 2022, the world changed – and Hercules’ life was transformed – she is now an activist as well as a cook. I found that when I was doing the publicity for Taverna, my previous book, I was repeatedly asked if there were lots of vegetarian or vegan recipes in there – which there are.

Up to 200 days of each year are spent doing this, including every Wednesday and Friday, the 50 days before Easter, and 50 days before Christmas. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.