Camilla Leask

This time of year calls for the culinary equivalent of the trench coat - transitional food that provides a little more substance than the last few months, easing us gently into cooler, shorter days. Cue the following recipe books! Equipping you with the means to create nourishing summer-to-autumn food





CASBLANCA by Nargisse Benkabbou

One of the best bits about Moroccan chef Nargisse Benkabbou's sumptuous debut is that the recipes - described as Moroccan-Western fusion - seem genuinely achievable: no long lists of spices, no elaborate utensils required, nothing but mouth-watering recipes. There are wonderful ways with aubergines, especially Smoky Zaalouk, a salad-dip hybrid, which I'd gobble up with flat bread.  Traditional Berber breakfast eggs will wow a brunch crowd, tagines of every variety are given a one-pot simplicity while the Moroccan mint tea chocolate pots look well worth the effort. A treat.

Out now, published by Octopus, HB £20



HOW TO EAT A PEACH by Diana Henry

In her latest book, Henry unbossily shows us how to appreciate food and put menus together.  This collection of food memories and stories transports readers to other countries and occasions and is divided into two simple sections - Spring and Summer and Autumn and Winter. Henry sets the scene for each menu with memorable food moments and enticing headings, including summer begins with apricot tarttake me back to Istanbul and, for the next heatwave, too hot to cook (although,weirdly, every recipe involves heat). Her stir-fried prawns with sugar snaps, basil, chilli & lime are my new staple, as is the entire 'my spanish cupboard' section, best washed down with her fresh raspberry lemonade.  This book will sit alongside Simple as one of my go-to recipe books.

Out now, published by Mitchell Beazley, HB £25





KHAZANA is by the super-talented 2017 MasterChef winner Saliha Mahmood Ahmed, who is also a junior doctor working in the NHS and is training to specialise in Gastroenterology. Say no more…  

Khazana is a modern Indo-Persian cookbook steeped in the ancient methods and flavours of its Mughal heritage but with a hearty nod to British tastebuds. As Ahmed declares in the opening pages, her food is 'bold, proud, full of attitude', all warming spices and relatively simple recipes, many of which lend themselves to autumn days.  Lamb gets decent airtime in various different guises, including Lamb Shanks in Pomegranate & Date Syrup, which is as delicious and achievable as the Chicken Thigh and Sour Mango curry.  Vegetables are given 'main course' status including a deliciously earthy Whole Roasted Cauliflower, while Ahmed's Patti Gobi transforms the humble cabbage.  Mughal Eggs and Beans could be a perfect Sunday night supper and Saffron Poached Apple Murabba provide an easy alternative to the poached pear.  I can't wait to rustle up one of the relishes, especially the Coriander, Cashew & Golden Sultana Dip.

Publishes on 20th September, HB £25 (Hodder & Stoughton)