The WI Cookbook

Who’s the author? Mary Gwynn, the founding editor of BBC Vegetarian Good Food and subsequently editor of M&S magazine. She has worked as a consultant editor and trainer for Waitrose for 12 years.

What’s it about? As the Women's Institute turns 100, this beautifully packaged book brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context

Recipes we love: Chicken Pie, Toad in the Hole and The Centenary Fruit Cake.

Good book for: Anyone interested in the WI or food history. The book spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian Lamb with Roasted Sweet Peppers. Here are recipes created during the war to make the most of limited supplies (like Stuffed Cod Steak and Apple and Fig Roll) and ideas to overcome the challenges of food rationing (like Elderberry and Apple Jelly and Corned Beef Hash) to current day recipes such as Venison Steaks with Quick Bearnaise Sauce. Fully illustrated from the archives of the WI, alongside beautiful food photography, this gorgeous cookbook will prove a firm favourite with keen cooks of all ages.