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Scotch Kofte

by Le Bab

from The Modern Kebab

Apple Crumble Cookies

by Jamie Oliver

from 5 Ingredients – Quick & Easy Food

Middle Eastern Millionaire’s Shortbread

by Yotam Ottolenghi, Helen Goh

from Sweet

Nan’s Florentines

by Candice Brown

from Comfort

Apricot Curd

by Kilner

from The Kilner Cookbook

Curry, Carrot and Parsnip Bhajis with Coriander and Chilli Chutney

by Nadiya Hussain

from Nadiya’s British Food Adventure

Black Pudding Sausage Rolls

by Candice Brown

from Comfort

Doughnuts and Hot Chocolate Sauce

by Nieves Barragán Mohacho

from Sabor

Raw Vegan Peanut Butter and Chocolate Cups

by Melissa Sharp, Lindsay Stark

from Modern Baker

Party Jelly Boats

by Fay Ripley

from Fay’s Family Food

Focaccia with Black Grapes

by Rose Gray, Ruth Rogers

from The River Cafe Classic Italian Cookbook

Pork Pies

by Richard Bertinet

from Pastry

Thank you for signing up

We’d love to pop into your email inbox every Friday with inspiring recipes from Penguin’s world-leading cookery writers, the latest cookbook releases, ebook deals and more.

Sign up to our newsletter and get an exclusive recipe from Ottolenghi Simple Too

Thank you for signing up

by Le Bab

from The Modern Kebab

by Jamie Oliver

from 5 Ingredients – Quick & Easy Food

by Yotam Ottolenghi, Helen Goh

from Sweet

by Candice Brown

from Comfort

by Kilner

from The Kilner Cookbook

by Nadiya Hussain

from Nadiya’s British Food Adventure

by Candice Brown

from Comfort

by Nieves Barragán Mohacho

from Sabor

by Melissa Sharp, Lindsay Stark

from Modern Baker

by Fay Ripley

from Fay’s Family Food

by Rose Gray, Ruth Rogers

from The River Cafe Classic Italian Cookbook

by Richard Bertinet

from Pastry

Subscribe to The Happy Foodie email newsletter

Sign up to our newsletter and get an exclusive recipe from Ottolenghi Simple Too

Thank you for signing up

We’d love to pop into your email inbox every Friday with inspiring recipes from Penguin’s world-leading cookery writers, the latest cookbook releases, ebook deals and more.

Sign up to our newsletter and get an exclusive recipe from Ottolenghi Simple Too

Thank you for signing up