Sham Hanifa’s multicultural background is the perfect representation of the Malaysian society that he grew up in, with Chinese and Thai influences from his maternal side and Indian and Malay influences from his paternal side. This is all reflected in Sham’s food, which combines these cultures, cuisines and flavours.

The more chef Ali Honour worked with beans, they became more than just an ingredient – they became the backbone of a better way to eat. Whether you’re a seasoned legume lover or just bean curious, BEANS will show you that beans aren’t just good for you and the planet, they’re good full stop.

A compact cookbook designed to help you cook based on the kind of day you’re having when you need food to match your mood.

In Good Taste is a guide to the issues shaping our edible world today. Covering the players, people, planet and positive, practical change, it’s a starting point to help us see the bigger picture and find our place in it.

In Jibrin, beloved couple Izz and Eman Alkarajeh share recipes from their award-winning Café Izz and other family favourites that will take you on a culinary journey of their Palestinian homeland.

The Kai Cookbook is the long-awaited collection of 100 of the iconic Galway restaurant’s best-loved dishes, from the legendary Kai fish fingers that they can’t take off the menu to showstopper cakes from the irresistible daily line-up.

Aoife McElwain is a messy cook, but she’s managed to go from chaos to craic in the kitchen, and that’s what her book, Messy, will help you do too, with simple recipes for chaotic cooks interspersed with musings on how to harness the joy of cooking.