3 OF THE BEST NEW COOKBOOKS

GENIUS PRESERVES

Lillie O’brien quit her job as a pastry chef to start preparing imaginative preserves using natural, rather than refined, sugar. She opened her shop, London Borough of Jam, in 2011 and has now written Five Seasons of Jam (autumn is split into early and late) – its recipes include pink elderflower and sage vinegar and medlar and rosemary jellies (£20, Kyle Books).

FIVE-STAR CUISINE

Ever wanted to know the secrets behind the decadent dishes served up at London’s grandest hotel? The Ritz London: The Cookbook takes us behind the scenes. Now, you can rustle up a canard à la presse (pressed duck), followed by the hotel’s signature showpiece, the delicious crêpe suzette (£30, Octopus).

SCINTILLATING SPICE

For instructions on how to cook Hyderabad baby aubergine with coconut and curry leaf – or just roll a chapatti – pick up a copy of Kricket: an Indian-inspired cookbook, named after the tiny Brixton restaurant that has quickly achieved culinary success – a brand new outpost recently opened in the newly revamped BBC Television Centre (£26, Hardie Grant).