I love spending my time in greengrocers peering at fresh, colourful vegetables almost as much as I love Peter Gordon, so even before it landed on my desk I already had an inkling that I'd love this book, too. And, lo, when it arrived it was as glorious as I thought it would be – better, even, thanks to the photo of Peter in a greengrocer peering at fresh, colourful vegetables within the first few pages. Like so many cookbooks these days there's emphasis on seasonality, and flicking quickly through the book gives you a tantalising glimpse of dishes spanning each shade of the British seasonal colour palette – think vibrant orange roast pumpkin with steamed aubergine, shiitake and Parmesan for autumn and the striking purple, white and green of his herb-roast cod with cauliflower, broad beans and pomegranate for the warmer months. Fans of Peter's inimitable fusion style will know to expect a few unusual (and potentially tricky to source) ingredients along the way, but whether you tackle the dishes faithfully or simply use them to feel inspired this book deserves a place on every foodie's bookshelf. Kudos to Lisa Linder, too, for her wonderful photography throughout.

Last month I climbed up on my digital soapbox and demanded food writers use their introductory pages wisely to share information and techniques. Upon opening Pride and Puddings I was delighted to discover that it appears Regula Ysewijn was listening, as she treats her readers to a full sixty pages of historical background, classifications, careful research and handy instructions for using particular pieces of equipment before we even get a glimpse of a recipe. This is certainly not your average cookbook, acting as part recipe source, part coffee table book and part passionate dissertation on the importance of the pudding in British culture. If your mind conjured up dainty images of apple crumble think again – black pudding and haggis made from scratch, pease pudding and toad in the hole (with the majority of recipes sourced from historical texts) are the sort of hearty, traditional fare Regula explores in fascinating detail. Sweet puddings have their place too, of course, with retro classics such as syllabub, bread and butter pudding and a resplendent blancmange rubbing shoulders with Bakewell pudding, posset and seventeenth century ice cream. A wonderful, esoteric book for historians and keen cooks alike.