Kitchen favourites

Many of us grew up with a dogeared, food-stained copy of the Edmonds Cookery Book, and the new edition (Goodman Fielder, $32.99) has had a major overhaul, though almost all the old favourites are there (less popular recipes can be found on the Edmonds website). Cooking times and quantities are included for each recipe, along with helpful notes. The new recipes reflect changes in the way we cook, but the book remains the first choice for flats and baches, and for everyone who loves hearty baking and cookery with real New Zealand flavour.

Home bakers will also delight in the beautifully presented and illustrated The Great New Zealand Birthday Cake Book (PQ Blackwell/ Thom Productions, $39.99). Filled with 80 fabulous ideas to suit every child’s dream, the book also has cake and icing recipes, pattern sheets for cutting cakes to the right size and an adorable bookmark (“This One Please Mum”). It’s destined to become the new family favourite to sit in every kitchen alongside the classic Edmonds. cut into 4-5cm lengths. In another saucepan, bring some salted water to the boil and drop in the asparagus. Simmer for 3-4 minutes, then drain well.

To serve, tear the mozzarella into bite-sized pieces and finely chop the chillies. Toss the hot pasta with the mozzarella and chillies, adding the sauce and gently stirring it all together so the sauce coats the pasta and the cheese. Add the warm asparagus pieces and divide between four plates.

Serves 4.

Wine match: an oaky or aged sauvignon blanc.