Ginger and Turmeric have been used for centuries to add flavour and richness to dishes as well as treat a range of ailments. Ginger has an age-old tradition of alleviating symptoms of gastrointestinal distress and turmeric has long been used to tackle inflammation. Scientists are constantly surprised by the wide range of health benefits they offer.

Helping you to make delicious dishes using 6 ingredients or less, as well as vegetable oil, salt and ginger-garlic paste, this title shows how to prepare a spinach and coconut soup or roasted aubergine in yogurt, chicken and coconut stir-fry accompanied by a wild mango and mustard salad or a Bombay pudding or a rose lassi.

Loved by cooks from Nigella Lawson to Heston Blumenthal, this is THE classic of Italian cooking.

Over 70 delicious Thai recipes in 7 ingredients or fewer from critically acclaimed chef Sebby Holmes

The first cookbook from the Michelin-starred chef of Gymkhana, Jamavar and Kutir.

From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. This book focuses on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice.

Celebrate the fresh flavours of Nepal with this riveting recipe book brought to you by MasterChef: The Professionals finalist, Santosh Shah.