Gressingham is synonymous with duck, and this book marks a special moment in time as it celebrates 50 years of the family business that was founded by the Miriam and Maurice Buchanan in 1971. With a comprehensive overview on how to cook duck, the history of the business and over 70 recipes, it's the definitive culinary guide to duck, featuring classic canard dishes such as Duck a l'Orange and confit duck, poultry twists on dishes such as paella and chilli con carne as well as a dedicated chapter of Asian duck recipes including crispy aromatic duck pancakes and duck and pak choi noodles. And although it's duck that is at the centre of the Gressingham business and therefore at the heart of the book, there are also other poultry and game dishes included here, such as Guinea fowl breast with confit potatoes, garlic and parsley and thyme, Zesty roast spatchcock poussin as well as a classic Christmas turkey recipe. The Gressingham Story Having moved to England from Northern Ireland, Maurice and Miriam Buchanan established their farm in Debach, Suffolk with two sheds built by hand and a small flock of chickens. By the late 1980s they had expanded to own three farms, but the salmonella scare of the time contributed to a difficult market and they decided to try something a little different. The Gressingham founders got in contact with a small-scale duck farmer in the Lake District, Peter Dodd, who had begun to develop a cross breed between the popular Pekin duck and the Wild Mallard, which has lots more breast meat and a distinctive gamey flavour. In 1989, the first Gressingham Ducks arrived at the family farm in Debach; 200 ducklings were transported by train from Peterborough to Cambridge and then picked up by Maurice and Miriam. Over the following two years, they perfected the breed and the remarkable Gressingham Duck was born, named after the village where Peter Dodd lived and worked. Sons William and Geoff joined the family business, and the two of them are still in charge of the farm today, finding their niche and becoming the best-known duck farmers in the UK. "We are determined to inspire more people to expand their mealtime repertoire and cook with duck and other speciality poultry to enjoy the fuller flavours and new recipes that are easier to prepare than people might think. The whole point is to create products that our customers enjoy, and provide the simple tips, recipes and how-to guides that make it so easy to enjoy. Their support has always been, and continues to be, really important to us."

Following the success of their 2014 cook book, Henderson's Relish's follow up title showcases the spicy Yorkshire sauce in all its glory. Strong and Northern - The Henderson's Relish Cook Book is a reminder of what people use Hendo's for every day: splashing over their favourite meals, whether that's a proper pie or Friday fish and chips. Henderson's Relish remains an independent family-owned business with deep roots and pride in the Sheffield community, which has served it so well for over a century. Henderson's is a Sheffield institution, adorning the kitchen tables and cupboard shelves of South Yorkshire families for generations - with fans now appearing all over the world. Recipes include a selection of pies and pastries, family favourites, one pot options, vegan dishes and sides; all the kinds of things that Henderson's Relish mouth-wateringly enhances. In a city which has given the world so much in the form of manufacturing, music, film, art and sport - Henderson's Relish remains a source (or should that be sauce?) of great admiration for Sheffielders. It embodies the very essence of what makes the city great; the cultural lifeblood behind its character and surely its favourite table sauce.

Breakfast Club is a fun celebration of all the best ways to start your day the right way. Both a cookbook and guide to some of the best breakfast and brunch spots in the UK, it features everything from frittatas to French toast and plenty more, with over 30 delicious recipes to try at home. Breakfast Club also showcases the independent businesses across the UK who have each shared their signature recipe. Showcasing a wide range of cuisines, this book takes you on a journey to Australia, India, Spain, France, the Middle East, and the Mediterranean. Breakfast Club has something for everyone and is the perfect way to brighten up your morning.

The Lancashire Cook Book: Second Helpings celebrates the best of the county’s food scene and follows on from the best-selling first edition released in 2016, which was Booths Supermarket’s second best-selling cook book that year. Working in collaboration with Visit Lancashire to highlight the wealth of producers and passionate foodies in the region, the book showcases how the food scene has developed in the last three years, and features more than 40 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. They include The Freemasons at Wiswell from Steven Smith, named gastropub chef of the year in 2019, longstanding Lancashire favourite The Cartford Inn, award-winning local gin Cuckoo Gin from Brindle Distillery as well as the Clitheroe Food Festival and Ye Olde Sausage Shop who hold more than 50 gold awards for their sausages and superlative Food hall Holmes Mill. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here. This is the 38th book in Meze's hugely successful 'Get Stuck In' series and is expected to be among the best-selling cookery titles in the region.

The Perthshire Cookbook showcases some of the best food and drink that Scotland’s larder has to offer. It’s bursting with recipes and stories from an array of independent businesses, so whether you’re searching for your next favourite dinner spot or keen to cook up a feast, you’re sure to find something to tempt your tastebuds. Each chapter serves up at least one recipe alongside beautiful photography and takes a closer look at the passion and the people behind the business. With cooking and baking for all levels of skill, home cooks will be delighted to discover the real taste of Perthshire with this book, and visitors (or perhaps even locals) are sure to stumble across their next drinking or dining destination within its pages.

The global food production system is responsible for a quarter of the world's total greenhouse gas emissions caused by humans. The food we waste accounts for 8 to 10% of those emissions, and we could feed an extra 2.4 billion people with everything that gets thrown away. Nearly 1 billion adults die from malnutrition or starvation each year, while around 670 million adults are obese. Food distribution is unbalanced and unfair. This book is a guide to eating healthily for yourself as well as for the planet; it features over 60 recipes created by PJ Taste, a catering company who have always put sustainability at the heart of their business, which are designed to offer information and inspiration for finding a balance that benefits your body and its environment. You will also find compelling facts and figures about global food production and plenty of ideas about how, by making small changes to your food choices, you can make a difference in the fight against the biggest challenge of our time: climate change.

The Edinburgh and East Cook Book is the latest in the `Get Stuck In’ series of regional cook books from Meze Publishing. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across Edinburgh and the east coast of Scotland including St Andrews, St Monans and Newport-on-Tay. Among this line-up are The Newport – a fine dining restaurant by MasterChef winner Jamie Scott – and the recently opened Fhior, as well as successful local brand Pickering’s Gin, bistro revolutionaries Pie Not and community-focused Stockbridge Market. Fish and seafood from Scotland’s beautiful eastern coastline makes its way throughout the book, telling the stories of those who proudly source and showcase the best produce from their native land and sea. Whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in Scotland’s capital city from Swedish and Brazilian to Japanese and modern Scottish dining.

Den Haag Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the city's food scene with over 25 recipes from a wide selection of local foodie businesses. It follows hot on the heels of The Amsterdam Cook Book, released in 2017, and includes some of the city's finest local restaurants, delis, gastro pubs, cafes and suppliers. The book includes recipes and a foreword from Michelin-star holder and owner of four Den Haag restaurants Marcel van der Kleijn, who features Calla's, Oogst, BIT Grill & Café and his latest enterprise, Restaurant Tapisco. Also featured are wine experts André Kerstens, family-run for almost 150 years, trendy Hawaiian sushi eatery Ohana Poké and Bites and Stories, a walking food tour showcasing Den Haag’s eclectic food scene. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

The Cardiff and South Wales Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the region’s food scene with over 30 recipes from a wide selection of local foodie businesses. These include some of the area's finest local restaurants, delis, gastro pubs, cafes and suppliers including recipes and a foreword from Penarth-based Michelin star holder James Sommerin, who includes his fabulous Welsh Lamb with broad beans, turnip and cumin dish. Also featured are Llanelli's Sosban restaurant, who take great pride in using the best of Welsh ingredients, as well as home delivery concept One Mile Bakery, run by ex-Newport Gwent Dragons rugby star Nick Macleod, Cardiff's Cocorico (finalists in last year's Bake Off Creme de la Creme TV show) and beef aficionados Burger Theory, who share their kimcheese burger recipe. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

The Little Book of Cakes and Bakes is the first in a follow-up series to Meze Publishing's regional cook books. It brings together a stellar selection of cakes and bakes made by independent restaurants, cafes, delis, farm shops, producers and of course bakers from the whole of the UK. Their recipes and stories showcase the wealth of talent and passion for all things indulgent across the country. From kitchen novices to budding Bake Off stars, there's something in this book to suit all home bakers and satisfy any sweet tooth.

The Surrey Cook Book is the latest in the ‘Get Stuck In’ series of regional cook books from Meze Publishing. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the county. Among this line-up are the award-winning Dorking Butchery, Birley Estate, famed for their honey, cider and trout farm, as well as bread making meister Jack Sturgess and woodland dining and outdoor cookery school The Salt Box. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in one of the country’s top foodie destinations. This is the 39th book in Meze's hugely successful 'Get Stuck In' series and is expected to be among the best-selling cookery titles in the region.

Showcasing how the region’s food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by the chef owner of Nottingham's hotly anticipated fine dining restaurant Alchemilla, Alex Bond, and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham’s long-standing favourite Indian restaurant Memsaab. It also features producers such as Sauce Shop, Starkey’s Fruit and 200 Degrees Coffee and the likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there’s something here for people of all cooking abilities and tastes.

This is a cook book to celebrate British farming in all its hardship and glory. For many families, working the land and raising livestock is a true labour of love, and what they produce is the backbone of the country's food and drink. The dishes in this book make the most of local and seasonal ingredients, creating delicious meals, puddings and bakes that anyone can cook up at home. Alongside that, members of these farming families have told the stories of their livelihoods: from losing sheep in snowstorms to stoking enthusiasm in the next generation, their honesty and passion is an inspiration and an education. Recipes include Blackbrook Beef Bolognese from a traditional lowland farm in Leicestershire, Reestit Mutton Soup by two sisters who run their family farm on Shetland and Pheasant and Asparagus Crumble by game farmers in Cambridgeshire, as well as Kentish Lavender Shortbread from Castle Farm and a cocktail featuring fresh edible flowers from Greens of Devon. As the landscape of British farming changes, we need to support high-quality food production and understand how farmers can work in harmony with nature to make our eating habits more sustainable. Whether you're country born and bred or have never donned a pair of wellies, discover the food and stories in this book to help to put British farming back on the map and at the centre of your table.

The Cambridgeshire Cook Book: Second Helpings celebrates the best of the local food scene and follows on from the acclaimed first edition which was a best-seller on its release in 2015. Showcasing how the region’s food scene has become even more exciting in the last three years, the book features more than 45 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. It's fronted by Cambridge's premier restaurant, Midsummer House, with a foreword from head chef and Great British Menu winner, Mark Abbott. Also featured are Tristan Welch, who trained under Gary Rhodes and Michel Roux Jr, and is head chef at Parker's Tavern (part of the newly opened University Arms hotel), atmospheric north African eaterie Bedouin and newly-opened Restaurant Twenty Two, run by ex-Gordon Ramsay protégé, Sam Carter. There are also a number of returning favourites with brand new dishes such as OliveOlive, The Gog Farm Shop, Pint Shop and Jack's Gelato. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.