The New Cookbooks We’re Loving

Food writer Georgina Hayden draws inspiration from the cuisines of the Mediterranean in her latest cookbook. Blending Greek, Italian and Middle Eastern influences, the book is packed with colourful, flavour-filled dishes that celebrate the region's most-loved ingredients. 

MEDesque by Georgina Hayden (Bloomsbury Publishing, Hardback, £26). Photographs by Laura Edwards. Available here.

Seadas Saganaki: Cheese & Honey Triangles

You are covering three bases here: feta, filo and honey. It’s an easily achievable version of a Mediterranean theme, the love child of an Italian-Greek-Middle Eastern delicacy which all share that lovely salty-sweet combination. Seadas, from Sardinia, is a sweet deep-fried pecorino cheese ravioli; Greek saganaki is fried cheese drizzled with honey; knafeh is their Middle Eastern cousin of syrup-soaked kataifi pastry layered over cheese. Truth be told, these can be eaten at any time of day but are lovely at breakfast. Thyme and Aleppo pepper are both definitely needed here as counterpoints, so don’t leave them out.

Serves: 4

• 100g of feta (vegetarian, if needed)

• 40g of pecorino (vegetarian, if needed)

• ½ of unwaxed lemon

• 100g of ready-grated mozzarella (vegetarian, if needed)

• Leaves and spriglets from a few thyme sprigs

• 30g of shelled unsalted pistachios

• 8 regular sheets of filo (or 4 larger sheets)

• Olive oil

• 2 tbsp of honey

• Sea salt and freshly ground black pepper

• 1 tsp of Aleppo pepper or a pinch of chilli flakes, to serve (optional)

Step 1

In a mixing bowl, break up the feta with a fork until it is finely crumbled. Finely grate in the pecorino and lemon zest. Add the grated mozzarella and most of the thyme leaves. Mix everything together and set aside. Finely chop the pistachios.

Step 2

When you are ready to make the triangles, get the filo out of the fridge. Lay a sheet out in front of you, short side closest to you, and brush with olive oil, then lay a second sheet on top (or, if using the larger sheets, brush 1 with oil and fold it in half). Spoon one-quarter of the cheese mixture over the bottom corner of the filo, leaving a gap around the edge, then fold that corner over into a triangle shape. Repeat, folding the triangle away from you up the filo sheet, tucking in the edges as you go, until you have a sealed folded parcel. Repeat with the remaining filo and cheese filling. 

Step 3

When you have made all the triangles, set a large frying pan over a medium heat and pour in enough olive oil to just cover the base. Fry the parcels for 2–3 minutes on each side, in batches if need be so as not to crowd the pan, until golden all over. Remove from the pan on to a plate lined with kitchen paper to blot off excess oil, then transfer to a serving plate.

Step 4

Drizzle each triangle with ½ tablespoon of honey and sprinkle with a good pinch of seasoning, some of the chopped pistachios and a few thyme leaves. I love a pinch of Aleppo pepper too; it adds a lovely heat. Serve straight away.

French baker and author Manon Lagrève is known for bringing elegant French cooking into everyday kitchens. In La Saison, she celebrates seasonal ingredients through approachable recipes inspired by the French countryside. These asparagus-filled pastry pockets are simple to make but look beautifully impressive on the table.

La Saison by Manon Lagrève (Quadrille, £26) is out now. Photographs by Nassima Rothacker. Available here.

Green Asparagus & Pesto Cream Pockets

Whether served as a starter or as an easy weekday lunch with a dressed salad, these pretty feuilletés (puff pastry tartlets) are a great way to make asparagus the star. They look beautiful but are simple to achieve at home with only a few ingredients.

Serves: 4

• 320 g of (11 oz) ready-rolled puff pastry sheet

• 1 large egg, beaten

• 12 asparagus, 1 cm (½ inch) trimmed from the ends

• 1 tbsp of olive oil, plus extra to serve

• Pinch of sea salt

• 100 g (3½ oz) pesto

• 100 g (3½ oz) cream cheese

Step 1

Preheat the oven to 180°C fan (400°F). Cut the pastry into in eight equal rectangles. Place four of the rectangles on a baking sheet lined with baking parchment and brush them with the beaten egg.

Step 2

Cut out smaller rectangles, about 8 x 15 cm (3 x 6 inch), from inside the remaining rectangles, leaving only a border of pastry. Place these borders on top of the rectangles on the baking sheet, to make little tart cases. Prick the centres with a fork and brush the borders of pastry with more egg.

Step 3

Place the small rectangles you cut out on the sheet too and brush them with egg as well. Set aside in the refrigerator for 15 minutes.

Step 4

Place the asparagus in a separate baking tray and drizzle with the oil and sprinkle with the salt. Cook the asparagus and pastry cases in the oven for 15 minutes. Meanwhile, mix the pesto with the cream cheese in a bowl. Once the asparagus are tender and the pastry is puffed up and golden, remove both from the oven.

Step 5

To assemble, spoon some of the pesto cream into the pastry cases and then divide the asparagus between them. Top with the small rectangles as ‘lids’. Drizzle everything with olive oil and serve.
 

Chef and restaurateur Theo Randall celebrates the regional cooking of Italy in The Italian Table, a collection of recipes inspired by the dishes, ingredients and traditions he loves most. Alongside savoury favourites, the book includes simple, crowd-pleasing bakes like this classic Sicilian orange cake.

The Italian Table by Theo Randall (Quadrille, RRP £28.00) Photographs by Lizzie Mayson. Available here.

Torta Di Arancia

Oranges are a quintessential Sicilian ingredient and, in my opinion, the oranges from Sicily are the best on the planet. This cake is very easy to make and a great recipe for anyone who is looking for a first cake to try. When you are buying your oranges, try to get medium-sized ones, as the bigger oranges can be a little dry and not as juicy. When I was little, my mum would bake a cake on Sunday evening that she would call a ‘coming home from school’ cake. It was never with orange but this would definitely go in her repertoire.

Serves: 8

• 3 eggs

• 200g of caster (superfine) sugar

• 5 tbsp of extra virgin olive oil

• Zest and juice of 4 oranges

• 400g of plain (all-purpose) flour, sifted

• 2 tsp of baking powder

• Icing sugar (to serve)

Step 1

Preheat the oven to 180°C fan/200°C/400°F/Gas mark 6. Line a 24cm (9½in) cake tin (pan) with baking parchment.
 

Step 2

Put the eggs, sugar and olive oil into a large mixing bowl and whisk until all the ingredients are combined. Add the orange zest and juice and again whisk until combined. Add the sifted flour and baking powder and beat well so you have a lovely smooth batter.
 

Step 3

Pour the mixture into the lined tin and bake for 40 minutes. Check the cake is cooked through by placing a skewer through the centre; if it comes out clean it’s ready, if it comes with some uncooked cake mixture on it, place the cake back in the oven for a further 10 minutes.

Step 4

Place the cake on a wire rack and leave to cool before turning out onto a plate. Serve dusted with icing sugar. Perfect for an afternoon pick-me-up with a hot coffee.

Pasta lover and recipe developer Imogen Royall puts a fresh spin on Italian classics in this joyful collection of recipes designed for everything from easy weeknight dinners to relaxed gatherings with friends. 

Pasta For The People: A Joyful Cookbook For Pasta Lovers by Imogen Royall (Murdoch Books). Available here.

Whipped Feta & Roasted Carrot Radiatori

Often overlooked, the humble carrot takes centre stage here. Roasted with warming spices until caramelised, it pairs beautifully with creamy whipped feta for a dish that feels both comforting and quietly impressive.

Serves: 4-6

• 500g of carrots, sliced into rounds

• 2 small red onions, cut into wedges 

• 4 tbsp of olive oil 

• 1 tbsp of sumac 

• 1 tbsp of za’atar 

• 1 tsp of ground coriander 

• ½ tsp of cinnamon 

• 1 x 400g tin chickpeas, drained

For the pasta & dressing:

• 350g of radiatori 
• 200g of Greek yoghurt 
• 100g of feta 
• Zest & juice of 1 lemon 
• Salt & black pepper 
• Handful of coriander leaves

Step 1

Preheat the oven to 180°C. Toss the carrots and onion with 3 tbsp of oil, spices and seasoning. Spread onto a tray.

Step 2

On a second tray, toss the chickpeas with remaining oil and seasoning. Roast both trays for 30 minutes.

Step 3

Cook the pasta and set aside.

Step 4

Blend the yoghurt, feta, lemon zest and juice until smooth. Season well.

Step 5

Toss the pasta with the dressing. Top with roasted vegetables, chickpeas and fresh coriander.

Known for her effortless entertaining style and beautiful seasonal cooking, Donna Hay returns with a collection inspired by long lunches, coastal escapes and sunshine-filled flavours. Sunshine, Lemons and Sea Salt is packed with vibrant dishes designed to make the most of summer produce.

Sunshine, Lemons and Sea Salt by Donna Hay (Fourth Estate, £28). Photographs by Chris Court and styling by Donna Hay. Available here.

Radicchio & Pickled Nectarine Salad

Nectarines are the star of this super-fast salad featuring crisp, slightly bitter radicchio, creamy goat’s cheese and a zingy juniper-spiked dressing. 

Serves: 6 as a side

• 1 large radicchio, trimmed and leaves separated

• 200g soft goat’s cheese

• 3 nectarines, thinly sliced

• ⅓ cup (80ml) extra virgin olive oil

• ¼ cup (60ml) white wine vinegar

• 1 tablespoon honey

• 1 tablespoon juniper berries, crushed

• Sea salt and cracked black pepper

• 3 nectarines, thinly sliced

To serve:

• Micro (baby) mint leaves (optional)

Step 1

To make the pickled nectarines, place the oil, vinegar, honey, juniper berries, salt and pepper in a bowl and whisk to combine.

Step 2

Place the nectarines in a shallow dish. Pour the pickling liquid over and allow to stand for 5 minutes.

Step 3

Place the radicchio on a serving platter. Top with the nectarines, goat’s cheese and mint leaves, if using. Serve with the pickling liquid drizzled over.

Writer and broadcaster Ella Risbridger has built a loyal following thanks to her warm, unfussy approach to food. Her latest book is filled with recipes that celebrate the joy of cooking at home, from simple suppers to dishes worth sharing.

The Kitchen Book by Ella Risbridger (Fourth Estate, £26 hbk). Photographs by Yuki Sugiura. Available here.

Tarragon & Tomato Olive Oil Tart

A celebration of peak-summer tomatoes, this tart layers whipped herby yoghurt, ripe tomatoes, salty olives, tarragon and basil over crisp pastry. The combination is fresh, vibrant and full of flavour, while an olive oil pastry – homemade or shop-bought – provides the perfect flaky base.

Serves: 6

For the pastry:

• 60g of really nice olive oil 

• 160g of plain flour

• 1 tsp of salt

• 2 tsp of white wine vinegar 

• 1 egg

• (or use 1 sheet of best puff pastry)

For the strained yoghurt:

• 1 garlic clove

• 10g of chives

• 400g of goat's yoghurt (or plain Greek yoghurt)

• Zest of lemon (save the juice to squeeze over green salad to serve alongside)

• 2 tsp of salt

• 2 tbsp of really good olive oil

For the topping:

• 200g of tomatoes

• 2 tbsp of really nice olive oil

• 100g of kalamata olives (to blitz)

• 50g of kalamata olives (keep whole)

• 2 tbsp of olive brine from the jar

• 2 big garlic cloves

• 2 tbsp of red wine vinegar 

• 20g of tarragon

• 20g of basil

Step 1

Start with the pastry, if making it yourself. At least an hour before you want to start, put the oil and 50ml water in the fridge.

Step 2

Stir together the oil, flour, salt and vinegar. Slowly add the ice-cold water to make a supple and not-too-sticky pastry. Shape into a block and roll out to about the thickness of a pound coin: I do this between two sheets of greaseproof paper. Lift onto a baking sheet and freeze flat.

Step 3

Brush the frozen pastry with beaten egg and – once frozen and ready to prepare the tart – bake at 180°c for 20 minutes. Let cool completely on the baking sheet.

Step 4

While the pastry is chilling, make the strained yoghurt. Crush the garlic, finely chop the chives and mix through the yoghurt, along with the lemon zest and salt. Set a fine-mesh sieve over a bowl. If you have it, line the sieve with muslin. If not, it’s ok!  Either way, spoon the yoghurt into the sieve, and let strain for as long as possible. 

Step 5

Ripple through the olive oil just before serving – don’t stir it in completely. Also, while the pastry is chilling, blitz together the tomatoes, olive oil, olive brine, olives, garlic and red wine vinegar to make a chunky and delicious sauce. De-stem and lightly tear soft herbs, tear the reserved olives into pieces.

Step 6

Assemble the tart on a baking sheet: spread soft dollops of olive-oil rippled goat’s yoghurt across the pastry. Tomato topping. Herbs everywhere. Olives everywhere. Serve with a green salad, dressed only with the leftover juice of the lemon. Maybe, maybe – a little more olive oil.