As tradition goes, Sunday afternoons in the South often drift into Sunday suppers, a cherished meal that is lovingly cooked and shared. In her newest book, author and Southern Living contributor Cynthia Graubart sets out to revitalise the iconic Southern Sunday meal, using inspiration from Sunday suppers of the past and present. The book unfolds in five chapters, tailored to the needs of typical Sundays - a small family gathering; a feast for a crowd; a summer afternoon BBQ and a hearty breakfast-for-supper repast. Over 50 easy-to-make main dishes are perfectly paired with sides, drinks and desserts, all spun with classic Southern flair. Treat a small crowd to classics like One-Pot Shrimp and Grits paired with Heirloom Tomato Salad and Swoon Pies for dessert, or have a Cajun-inspired supper with Mini Muffulettas, crisp Apple Coleslaw and spicy Cajun Lemonade. With easy menu-planning ideas, cooking tricks, tips for stocking the pantry and around-the-table inspiration for everything from decorating the table to dining etiquette, readers get all the tools they need to throw a proper Sunday supper - or a lazy one. After all, spending time at the table with family and friends is what Sunday suppers are all about.

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more.

Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating. For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distils that knowledge into a fabulous collection of 100 simple, delectable dishes.