For many, the clichéd aspects of Scandinavian cooking (dumplings, lingonberry jam, pickled everything and the ubiquitous meatball) can be as cloying as my grandmother’s chintzy tapestry cushions and scatterings of nick-nacks, but here Hahnemann uses a much lighter touch. Arranged seasonally, this book takes a temporally sensitive approach to both produce and preparation…

Put together by John, Henry, Benny and Allegra, Leon2’s recipes create a strong feeling of sharing good food. There has clearly been a lot of involvement by the extended Leon family and the book certainly adheres to the Leon vision that food should taste good and do you good, and that everyone should be able to enjoy it.

From this book emerges the portrait of a chef who, somewhere along the way, discovered he could do something different and that a critical world starved of novelty would play along and talk him up. His food is remarkable, amazing and bloody stupid all at once. He is unique and he gives good copy. Read this book and try to work him out for yourself.

Eric Lanlard’s new book ‘Home Bake’ looks too good. So good in fact, it’s almost obscene. That’s the conclusion Qin Xie has come to after some two weeks of picking it up, flipping through and mulling over her thoughts.

You may know Little Dish as the company that makes fresh, healthy food for kids using only natural ingredients, an idea which has no doubt been of endless help to busy mums and dads everywhere. Well, they have now released their first collection of recipes, the ‘Little Dish Favourites Cookbook’.

The late Michael Bateman, a prolific writer and food enthusiast, was probably the father of modern food journalism. When he started out in the 50s, it was considered a topic of little worth, but a topic he nevertheless continued to champion throughout his life.

‘What’s for dinner?” That’s a question asked approximately two minutes after the confirmation of lunch on the table in my house. The answer to that question isn’t a light one. At least not for Romilla Arber who tried to address it with her 656 page début, ‘what’s for dinner’.

The Pasta cookbook by Theo Randall is a great guide to cooking pasta at home and is full of recipes with different levels of difficulty for you to have a go at.

Packed full of eco friendly organic recipes and cheerfully free of ego, this cookbook brings the taste of this pioneering Gastro Pub to those of us unlucky enough not to live near to it. Seasonally laid out, it delivers plenty of food for thought.

The award winning Garlic Farm release the Garlic Farm Cookbook, packed full of everything you need to know about garlic plus a plethora of unusual recipes.