The Food Programme’s Saladino investigates endangered foods, whether that’s hong zui numoi, red rice grown in Sichuan, or murnong, a root foraged by Indigenous Australians.

Artusi completed and self-published his manual of Italian food, aged 71, at the end of the 19th century.From harissa-spiced hummus (we're obsessed already) to spinach and chickpea curry and a red lentil dhal, you won't be short of inspiration for breakfast, lunch and dinner. The twin brothers started The Happy Pear in 2004 with the goal of inspiring people to live a happier and healthier life while adopting a more plant-based diet. Peel the garlic and slice each clove very finely, then add to the pan, still set over a moderate heat, together with a little more oil if needed. Good though this mixture of pasta, tomatoes, clams and mussels is, the real celebration is turning a spoonful over to reveal the gloriously smoky, sticky crust that has formed underneath. Enthralled by Cornish landscape and its produce – there’s a section on beach cooking – Scott leads you through the seasons, her emphasis on ingredients over frippery lending itself to the home cook.

Subtitled The Essential Nigel Slater, this is 500 pages of new and revisited recipes, interwoven with writing that evokes a life’s work. Slide the baking sheet on top of the hot baking sheet in the oven and bake for 10-12 minutes, till the pastry is puffed and golden. With chapters on kitchen fireplaces, game, medieval feasts, and salting, preserving and drying, Dorothy Hartley’s book is a compendium of mid-century cooking.Any of Isa Chandra Moskowitz’s vegan cookbooks could have made our list but this is the one that did because the recipes are so quick to prepare. Keeping the heat no more than moderately high, let the onions cook till translucent and starting to soften, stirring regularly.

One of France’s greatest chefs, eaters and drinkers in the shape of Fernand Point has 200 recipes and endless silly stories to share in this masterwork. Briefly open the oven door, tip the tin to one side and delve into the pan juices with a large metal spoon. With tips on Meal Prepping and how to make many recipes in your slow cooker or air fryer, this book has everything you need on a budget. Hence the courgette flowers, Jerusalem artichokes and figs that crop up in her brilliant second cookbook, which highlights the simplicity behind Vietnam’s complex flavours.Whether you fancy wok-friend orange-soy sticky sprouts or black bean seitan tacos, this is a whole new level of delicious veggie cooking. With 20 years of experience in plant-based cooking, bestselling chefs David and Stephen Flynn have become pretty damn good at making impressive and delicious vegan food.