Books for cooks

This month’s top new releases

Fitzbillies by Tim Hayward and Alison Wright (£20, Quadrille Publishing)

The 100-year-old bakery Fitzbillies is an institution in Cambridge, famed for its sticky Chelsea buns and ‘proper’ afternoon teas (they don’t believe in tiny cakes and sandwiches). There’s something for all skill levels in this book – start with simple traybakes, scones and muffins and work your way up to four-tier cakes and choux buns. Must-try recipe White chocolate & raspberry blondies

30 Ways to Join the Sustainable Food Revolution by Ollie Hunter (£14.99, Pavilion Books)

Focused on zero-waste eating, this book is packed with tips for living a greener lifestyle, like how to cut out buying plastic and eating betterquality meat. A Masterchef semi-finalist and owner of the UK’S most sustainable pub, Ollie has managed to present all this info in a fun, interesting way, and includes clever dishes to achieve each of his 30 sustainable goals. Must-try recipe Chicken leg, blue cheese & nettle pie

The Vegetarian Kitchen by Prue Leith and Peta Leith (£25, Bluebird, out 20 February)

Bake Off judge and cookery writer Prue Leith has teamed up with her niece Peta, a pastry chef and lifelong vegetarian, to write this collection of easy, comforting, family-friendly recipes. Perfect for anyone struggling with what to cook on meat-free days, or for vegetarians stuck in a rut making the same risottos, curries and stews over and over, this is packed with inventive recipes – from harissa falafel wraps with quick-pickled cabbage to vegetarian kedgeree with leafy greens. Many of the recipes have easy twists to make them vegan, and if you fancy having a go at making your own pasta, there’s a whole chapter of pasta recipes, and, of course, clever desserts and bakes, including a plant-based chocolate orange mousse made using tofu. Must-try recipe Fragrant laksa with tofu puffs (pictured above)