This addictively delicious Beetroot snack bar from Rude Health is perfect for something a bit different in your lunch box or on the go.  Rude Health's...... more

This addictively delicious Beetroot snack bar from Rude Health is perfect for something a bit different in your lunch box or on the go.  Rude Health's snack bars are an allotment full of fruit & veg in a fudgy bar with seeds & nuts thrown in for good measure. ?    No refined sugars?    No added salt?    Source of fibre?    Gluten-free recipe?    No GM?    Kosher

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Features a collection of recipes ranging from the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, and...... more

Features a collection of recipes ranging from the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, and to the simplicity of rice pudding with nutmeg.

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Making bread is easy and so much fun with the Doodle Bread Tomato and Beetroot. Have fun making bread with star shapes running through every slice. The...... more

Making bread is easy and so much fun with the Doodle Bread Tomato and Beetroot. Have fun making bread with star shapes running through every slice. The unique kit is the most fun way for you and your children to make bread. Inspire your kids in the kitchen with easy recipes that have lots of opportunity to touch and feel. Making bread is a great activity because kids have a chance to mix, pour, knead, make dough balls, watch the dough rise-so much variety in one activity! Try to encourage your kids in the kitchen without being too regimented about whether a recipe comes out perfectly. Instead, give lots of space for your kids to play with colours and flavours, and experiment with shapes. Doodle Bread is a great way to get kids in the kitchen because it uses colour, flavour and shape to make bread a work of art as well as a playful way to learn! Now Selling in : HOUSE OF FRASER, BEALES & SELFRIDGES!!

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Making bread is easy and so much fun with the Doodle Bread Tomato and Beetroot Kit. Have fun making bread with heart shapes running through every slice....... more

Making bread is easy and so much fun with the Doodle Bread Tomato and Beetroot Kit. Have fun making bread with heart shapes running through every slice. The unique kit is the most fun way for you and your children to make bread. Inspire your kids in the kitchen with easy recipes that have lots of opportunity to touch and feel. Making bread is a great activity because kids have a chance to mix, pour, knead, make dough balls, watch the dough rise-so much variety in one activity! Try to encourage your kids in the kitchen without being too regimented about whether a recipe comes out perfectly. Instead, give lots of space for your kids to play with colours and flavours, and experiment with shapes. Doodle Bread is a great way to get kids in the kitchen because it uses colour, flavour and shape to make bread a work of art as well as a playful way to learn!

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Organic Fruit Tea Styrian recipe by J.HORNIG Austria: full-bodied aroma rounded off by natural plum, pear, apple and vanilla flavouring.Ingredients:...... more

Organic Fruit Tea Styrian recipe by J.HORNIG Austria: full-bodied aroma rounded off by natural plum, pear, apple and vanilla flavouring.Ingredients: hibiscus*, apple*, rosehip shells*, pear pieces*, beetroot*, plum*, plum flavouring, pear flavouring, apple flavouring, vanilla flavouring*from controlled biological cultivation, DE-ÖKO-037

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Everyone loves sushi - it's not only delicious but a healthy choice, too. The key to good sushi is the Japanese sushi rice. This title helps to discover the...... more

Everyone loves sushi - it's not only delicious but a healthy choice, too. The key to good sushi is the Japanese sushi rice. This title helps to discover the pleasure of creating fresh sushi rolls at home. It offers vegetarian options that include Pickled Courgette Rolls with Beetroot Sashimi and Inside-Out Avocado Rolls with Chives and Cashews.

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Features a collection of recipes ranging from the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, and...... more

Features a collection of recipes ranging from the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, and to the simplicity of rice pudding with nutmeg.

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Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in...... more

Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in South Kensington; the fact that she was among the first, if not the very first, to import the subtly hedonistic, visionary Californian style of Alice Waters; that she herself would probably never even contemplate the question, and now Sally Clarke's Book. Clarke's cooking is of disarming simplicity, everything depending (rather unfairly, the supermarket-reliant home cook might feel) on absolute freshness and quality of organically grown ingredients. Famously, following the example of Waters at Chez Panisse, her menus offer no choices. But who would turn down "Parsley Soup with Morel Mushrooms and Crème Fraiche", "Slow-Baked Duck Leg with Onion Marmalade, Duck-Fat Roasted Potatoes & Bitter-Leaf Salad", or "Baked Vanilla Cream with Armagnac Prunes & Ginger Florentines"? Or "Soup of Five Tomatoes & Three Beetroots"? Or "Wild Mushrooms Baked in Cream with Gorgonzola Mascarpone"? Or "Baked Beans"? (Baked beans!) This is simplicity arrived at by distillation to essentials, by stripping away the non- essential. Clarke's food is seriously pleasurable. Any cook will learn a great deal from her book. The answer? Of course she is, but the question is meaningless. -- Robin Davidson

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The Shef Soup Maker makes healthy cooking convenient. By controlling what goes into your soups you can make healthy and tasty soups in 30 minutes!Cook, Blend,...... more

The Shef Soup Maker makes healthy cooking convenient. By controlling what goes into your soups you can make healthy and tasty soups in 30 minutes!Cook, Blend, Serve. It's that simple! Put in your vegetables & seasoning, turn on (select your consistency setting) and bon appetite. Smooth soup can be made in just 20 minutes, and chunky soup in 30 minutes. FREE 200 Super Soups cookbook by Sara Lewis included with every purchase, RRP £4.99. With beautiful photographs and clear instructions, it is the perfect accessory for this Soup Maker. With a wide range of applications, this Soup Maker can also be used for: Blending Pulsing Cooking Steaming Boiling Sauce Making Smoothie Making Reheating Soya Making Cocktail Making Ice Crushing The detachable jar makes it easy to serve after use With free scrub & brush, and egg steamer attachment Colour: Chrome. Capacity: 1.7L. Motor:300W, Heater:800-900W The introduction explains various types of soups from Broths and Chowders to Veloutes and Consommes as well as receipes to make your own various stocks. Each of the 200 recipes is accompanied by a full page photograph. The recipes are well presented, with a list of ingredients and blow by blow instructions, numbers the meal will serve and estimated cooking times. The book offers a huge range of different styles of food and presentation. Examples of the recipes from each section are: tomato & balsamic vinegar soup, broad bean & chorizo soup, minestrone, chilli, bean & pepper, garden herb, red chicken & coconut broth,beetroot & apple, avocado & soured cream, spiced lamb & sweet potato, cock-a-leekie, veg soup & bacon dumplings,beef & noodle broth, five spice duck & pak choi, cauliflower & cumin, fennel & lemon, red pepper & ginger, scottish cullen skink, vietnamese beef pho, thai prawn broth, chicken mulligatawny and french onion soup.

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JANUARY; Veg of the month: Leeks; Recipe of the month: Colcannon; FEBRUARY; Veg of the month: Jerusalem Artichokes; Recipe of the month: Parsnip...... more

JANUARY; Veg of the month: Leeks; Recipe of the month: Colcannon; FEBRUARY; Veg of the month: Jerusalem Artichokes; Recipe of the month: Parsnip Soup; MARCH; Veg of the month: Broccoli; Recipe of the month: Leek and Spinach Filo Triangles; APRIL; Veg of the month: Spinach; Recipe of the month: Spinach Roulade; MAY; Veg of the month: Carrots; Recipe of the month: Hot Asparagus with Balsamic Dressing; JUNE; Veg of the month: Broad Beans; Recipe of the month: Pea, Lettuce and Lemon Soup; JULY; Veg of the month: Beetroot; Recipe of the month: Beetroot Salad with Coriander & Tomato Salsa; AUGUST; Veg of the month: Sweetcorn; Recipe of the month: Stuffed Peppers; SEPTEMBER; Veg of the month: Tomatoes; Recipe of the month: Fresh Vegetable Pizza; OCTOBER; Veg of the month: Pumpkins; Recipe of the month: Green Tomato Chutney; NOVEMBER; Veg of the month: Celeriac; Recipe of the month: Roasted Root Vegetable and Pumpkin Tart; DECEMBER; Veg of the month: Turnip; Recipe of the month: Buttered Cauliflower Crumble.

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Includes recipes that are suitable for best friends, children, uncles and mother-in-laws. This title features such seasonal recipes as...... more

Includes recipes that are suitable for best friends, children, uncles and mother-in-laws. This title features such seasonal recipes as Beetroot tart with horseradish cream, Sussex stewed steak, Sesame salmon with pea pesto, Parsnip and sweet potato chips, Rabbit pie, and Barbecued lamb kebabs with spiced aubergine sauce.

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Everyone loves sushi - it's not only delicious but a healthy choice, too. The key to good sushi is the Japanese sushi rice. This title helps to discover the...... more

Everyone loves sushi - it's not only delicious but a healthy choice, too. The key to good sushi is the Japanese sushi rice. This title helps to discover the pleasure of creating fresh sushi rolls at home. It offers vegetarian options that include Pickled Courgette Rolls with Beetroot Sashimi and Inside-Out Avocado Rolls with Chives and Cashews.

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Jennifer d'Abo At Home is subtitled "Recipes for Stylish People in a Hurry", which probably disqualifies this reviewer from comment. Who can these...... more

Jennifer d'Abo At Home is subtitled "Recipes for Stylish People in a Hurry", which probably disqualifies this reviewer from comment. Who can these stylish people be? Fashion editors? Society hostesses? Peter Mandelson? At any rate this very smart production, "assembled at the repeated requests of her many friends who have enjoyed and even marvelled at the dinners and lunches she so graciously presents in her own home" (as the publishers tell us), rather begs the question of why stylish people in a hurry should be doing their own cooking in the first place. For pity's sake, what are servants and restaurants for? Can it be that Jennifer d'Abo is short of a bob or two and is doing it for the money? She certainly looks worried in the cover photograph, rather fretfully posed in the Chinese Room of Blake's Hotel (so stylish it makes your teeth hurt). What about the recipes? How do they rate for stylishness? Truth to tell, most are rather humdrum little dinner party or lunch dishes, perfectly good but nothing out of the ordinary. But they are lifted by association. Beetroot Terrine With Sour Cream and Chives, for example, a very simple jellied borscht, is transformed by the knowledge that was created for the wife of the US ambassador "because she liked beetroots and England". Or Curried Melon Balls (melon, curry powder, mayonnaise), admired by Kenneth J. Lane, "the most famous and talented designer of costume jewellery, the best host in New York". As for Cod With Egg Sauce: "My son always eats it at Swinley Forest Golf Club". Conceivably useful, therefore, as a repertoire of quick meals, if that's what you need, although you might have to give your guests a bit of background information. Or if you're one of Jennifer d'Abo's many friends you'll have bought it already. --Robin Davidson

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Includes recipes that are suitable for best friends, children, uncles and mother-in-laws. This title features such seasonal recipes as...... more

Includes recipes that are suitable for best friends, children, uncles and mother-in-laws. This title features such seasonal recipes as Beetroot tart with horseradish cream, Sussex stewed steak, Sesame salmon with pea pesto, Parsnip and sweet potato chips, Rabbit pie, and Barbecued lamb kebabs with spiced aubergine sauce.

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Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant/bakery/food shop in South...... more

Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant/bakery/food shop in South Kensington; the fact that she was among the first, if not the very first, to import the subtly hedonistic, visionary Californian style of Alice Waters; that she herself would probably never even contemplate the question; and now Sally Clarke's Book. Clarke's cooking is of disarming simplicity, everything depending (rather unfairly, the supermarket-reliant home cook might feel) on absolute freshness and quality of organically-grown ingredients. Famously, following the example of Waters at Chez Panisse, her menus offer no choices. But who would turn down "Parsley Soup with Morel Mushrooms and Creme Fraiche", or "Slow-Baked Duck Leg with Onion Marmalade, Duck-Fat Roasted Potatoes and Bitter-Leaf Salad", or "Baked Vanilla Cream with Armagnac Prunes and Ginger Florentines"? Or "Soup of Five Tomatoes and Three Beetroots"? Or "Wild Mushrooms Baked in Cream with Gorgonzola Mascarpone"? Or "Baked Beans"? (Baked beans!) This is simplicity arrived at by distillation to essentials, by stripping away the inessential. Clarke's food is seriously pleasurable. Any cook will learn a great deal from her book. The answer? Of course she is, but the question is meaningless. --Robin Davidson

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Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in...... more

Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in South Kensington; the fact that she was among the first, if not the very first, to import the subtly hedonistic, visionary Californian style of Alice Waters; that she herself would probably never even contemplate the question, and now Sally Clarke's Book. Clarke's cooking is of disarming simplicity, everything depending (rather unfairly, the supermarket-reliant home cook might feel) on absolute freshness and quality of organically grown ingredients. Famously, following the example of Waters at Chez Panisse, her menus offer no choices. But who would turn down "Parsley Soup with Morel Mushrooms and Crème Fraiche", "Slow-Baked Duck Leg with Onion Marmalade, Duck-Fat Roasted Potatoes & Bitter-Leaf Salad", or "Baked Vanilla Cream with Armagnac Prunes & Ginger Florentines"? Or "Soup of Five Tomatoes & Three Beetroots"? Or "Wild Mushrooms Baked in Cream with Gorgonzola Mascarpone"? Or "Baked Beans"? (Baked beans!) This is simplicity arrived at by distillation to essentials, by stripping away the non- essential. Clarke's food is seriously pleasurable. Any cook will learn a great deal from her book. The answer? Of course she is, but the question is meaningless. -- Robin Davidson

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Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in...... more

Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in South Kensington; the fact that she was among the first, if not the very first, to import the subtly hedonistic, visionary Californian style of Alice Waters; that she herself would probably never even contemplate the question, and now Sally Clarke's Book. Clarke's cooking is of disarming simplicity, everything depending (rather unfairly, the supermarket-reliant home cook might feel) on absolute freshness and quality of organically grown ingredients. Famously, following the example of Waters at Chez Panisse, her menus offer no choices. But who would turn down "Parsley Soup with Morel Mushrooms and Crème Fraiche", "Slow-Baked Duck Leg with Onion Marmalade, Duck-Fat Roasted Potatoes & Bitter-Leaf Salad", or "Baked Vanilla Cream with Armagnac Prunes & Ginger Florentines"? Or "Soup of Five Tomatoes & Three Beetroots"? Or "Wild Mushrooms Baked in Cream with Gorgonzola Mascarpone"? Or "Baked Beans"? (Baked beans!) This is simplicity arrived at by distillation to essentials, by stripping away the non- essential. Clarke's food is seriously pleasurable. Any cook will learn a great deal from her book. The answer? Of course she is, but the question is meaningless. -- Robin Davidson

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A cookery book for a garden full of root vegetables, such as beetroot, carrots, celeriac, Jerusalem artichokes, leeks, onions, parsnips, potatoes,...... more

A cookery book for a garden full of root vegetables, such as beetroot, carrots, celeriac, Jerusalem artichokes, leeks, onions, parsnips, potatoes, radishes, swedes, sweet potatoes, turnips. It includes 200 recipes from soups and salads to main courses and accompaniments. It also features a recipe for various parts of a meal.

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A guide to preparing and cooking fish and shellfish. It includes recipes such as: Squid Stew, Herring Bake, Scallop Risotto, Spaghetti with Squid, Roast...... more

A guide to preparing and cooking fish and shellfish. It includes recipes such as: Squid Stew, Herring Bake, Scallop Risotto, Spaghetti with Squid, Roast Mixed Fish, Brochettes, Crayfish Ravioli, Lobster Spaghetti, Turbot and Beetroot Rosti, Fish and Chips. It also features a section on speciality dishes, such as sushi and caviar.

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