Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.

It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.

This July, we're cooking from MEDesque, the brilliant new cookbook from Georgina Hayden. A celebration of Mediterranean food done Georgina’s way, this book is inspired by the vibrant flavours from the coastlines of Italy, Spain, the Balkans and beyond. MEDesque is packed with easy, flavour-forward recipes designed to be cooked at home, perfect for bringing a little Mediterranean sunshine to your table.

Join us throughout July as we cook our way through one of the year's most exciting cookbooks.

For June, we cooked from Helen Graham's Centrepiece –the brilliant new cookbook from Helen Graham, former executive chef of Bubala and one of the UK's most exciting voices in vegetable-led cooking.

This month's winner is Jessica Richardson, who took on the Whole Roast Celeriac with Miso Onion Gravy (p. 124). Even on a damp, chilly Scottish summer day that called for the heating to be turned on, Jessica found the perfect comfort in this dish.

She really enjoyed how the whole-roasting technique brought out the flavour of the celeriac and highlighted the gorgeous salsa spooned over the top. While she plans to tweak the gravy consistency with a little less stock next time, the final dish was a clear, seasonal success.

Make sure you post photos along with commentary of the dishes you cook this month in our Facebook group to be in with the chance of winning.