You’re All Invited: Margot’s Recipes for Entertaining, by Margot Henderson
Divided into sections including bread, breakfast, dinner, parties, and picnics and barbecues – and many more between – this beautifully presented compendium from Rochelle Canteen’s Margot Henderson is a masterclass in delicious family meals. Highlights include pan-fried calves’ liver and radicchio, and anchovy toast.

Floyd’s Food: A Cookbook, by Keith Floyd
Published in 1981, the first recipe book from the original (and best) TV chef, Floyd’s Food combines extensive instructions – in his exemplary prose – and simple line drawings. Sections include sauces, summer suppers and salads, and sweets. Our pick of the crop include scallops with Pernod on a skewer, and stuffed brandy snaps.

Bills Open Kitchen, by Bill Granger
Stuffed full of simple, healthy and delicious morsels, this offering from the Sydney-based restaurateur inspires family meals to suit all occasions – particularly those involving sunshine and the great outdoors. From Vietnamese chicken salad to simple sweetcorn cakes with avocado salsa.

At Elizabeth David’s Table: Her Very Best Everyday Recipes by Elizabeth David
Bringing together classic recipes from the late, great cookery writer who wrote about European cuisine and traditional British dishes, and fused the two in her own meals. With beautiful photography, and inspiring, informative introductions on subjects ranging from herbs to Italian fish markets, this is one to treasure.

What to Bake & How to Bake It by Jane Hornby
Perfectly laid-out, this anthology of “easy-to-follow recipes for all home bakers” is perfect for amateurs and pros alike. Every stage of the process for each recipe is explained with step-by-step photographs, and the book is divided into parts including simple family baking, morning coffee and afternoon tea, and special bakes. Ideal for everything from children’s party cakes that won’t make you want to stick your neck in the oven, and more advanced offerings (think: sticky pear and pecan toffee cake).

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