Sophie Tyrrell

Seasonal British and international classic recipes followed by excellent technical skills section with drawings and diagrams. Covers absolutely everything from soufflés to kitchen equipment. Considering how long ago it first appeared (1973) it's not so dated. If you need to know what goes into salade Nicoise or Goulash, it's all there.

Absolutely indespensable. How to prepare and cook every vegetable you've ever heard of and many you haven't. A wonderful informative read too. Recent recipes I've cooked include Sorrel Soup and Sauce (I grew a lot of sorrel this year and didn't know what to do with it), Braised Lettuce, Caremes Red Cabbage and Apple, Stuffed Aubergines. I've also got Jane Grigsons Fruit Book but I use the veg one more.

My copy of this is completely food splattered so I must use it a lot! V useful categories such as weekend lunch and cooking in advance. Excellent 'basics' which I refer to all the time, in particular her amazing crumble topping mixture which cannot see be bettered (involves freezing uncooked mixture first) and her best ever Victoria Sponge using some cornflour for lightness, always gets complements. Other favourites include v easy Beef in Beer with fresh horseradish cream, Blakean Fish Pie and her Cococola braised Ham. Very good for family and friends cooking ideas.

This is our favourite North London restaurant and we eat there a lot. I love their food and this cookbook includes many of their classics, most of which I've had a go at. Too many wonderful Spanish/Mediterannean recipes to mention but our absolute favourites are Grilled Quail with Rose Petals, Hummus with ground Lamb and pine nuts, Saffron Rice, chickpeas with spinach, Paella de cerdo con chorizo y Espinacas. Another food splattered book.

Fabulous flavours very precisely worked out. Lots of ingredients and some recipes take a bit of time to prepare but it's worth it. When your taste buds need reviving cook from this book. We regularly eat Mejadra , Fish and caper kebabs with burnt aubergine and lemon pickle, lamb meatballs with barberries, braised Quail with apricots and slow cooked veal with prunes and leek (the family favourite).

This comes out in November each year and I stop panicking. All you need for Xmas day and beyond. I stick to Delias mincemeat and Xmas pudding recipes and follow her Xmas day schedule.

I cook from all the river cafe books but use this one most. Most cooked are Potatoes with fennel and porcini (never heard of porcini mushrooms until river cafe came along and now can't imagine life without them). All the Bruschetta recipes, zucchini, prosciutto and Menta. I have to say, that the first river cafe cook book recipes were quite tricky, these are easier to pull off.

If you like jam making Chutney, Piccalilli, cordials and all things preserved as I do this is the book. All the pages are turned down and sticky. Seville orange Marmalade, Bachelors Jam, Raspberry vinegar, Candied Orange Sticks, I've tried them all. Lots of useful technical info so you don't poison everyone.

Essential if you've got one. Best ever Quiche recipe and lots more.

I'm cooking my way through this at the moment and it's fantastic. There hasn't been a duff recipe so far. Try lamb scottadito, Japanese ginger and garlic chicken with smashed cucumber, pink rhubarb with star anise, grapefruit and mint sorbet. A complete hit and I'll be using it for years to come.