Eleanor Ford

This is the first cookbook I bought for myself and I sat down to read it like a novel, cover to cover. I was captivated then, as I am now, by Nigella Lawson’s turn of phrase. I love her unfussy approach to cooking and eating.

I could have chosen any of Diana Henry’s brilliant books but this is the one that made me want to be a food writer. The title, pictures and vibrant flavours all felt game changing when it was released. It is just as inspiring today.

There is a recipe in here called ‘The Dream of Edouard Nignon’ combining souffléd meringue, almond macaroons and berry cream. It has stayed in my dreams ever since I read about it.

The Chicken Fattee is reason enough. It is, however, a jewel amongst many as Sam and Sam Clark’s recipes are all wonderful. Chickpeas with garlic, saffron and pomegranate molasses? Yes please.

This book is more dog eared and marked than any other on my shelves, a testimony to how often I use it. Heidi Swanson is an alchemist, combining wholesome foods in ways that are unexpected and inspired.

There is a certain magic to Silvena Rowe’s books; I can get completely lost in them. Her recipe names are as captivating as her food is beautiful.

Modern and light Indian flavours combine with delightful prose. This is a book I keep coming back to. I want to eat everything in it, immediately.

Q is for quiver. If that wasn’t enough to make me fall in love with this book, the world map of dumplings did it.

When I moved to Hong Kong and could take just one cookbook in my suitcase, this was the one I chose. Skye Gyngell’s ‘toolbox of flavours’ taught me so much about balancing food and cooking without relying on recipes.

Anyone who is ever sneering about British food needs to read this book and eat their words.