A moving WWII tale of shame, courage, and resilience, where one young man must fight prejudice on the home front after receiving a white feather of cowardice.

When the Blitz begins in September 1940, Elsie Harcourt, thirty-two, runs Harcourt’s Bakery alone after her husband, Arthur, is killed during a training accident with the Auxiliary Fire Service. With flour rationed and sugar scarce, Elsie keeps the doors open by resourcefulness and routine: reusing tea leaves, stretching dough with mashed potato, bartering for drippings to make pasties. The shop becomes a community anchor—air-raid wardens pop in for a bun, mothers for yesterday’s loaves, children for broken biscuits.

When former food stylist Tamsin Bell swaps London deadlines for the sleepy lanes of Bracken Hollow, she plans on nothing more dangerous than perfecting her lemon-poppy scones and minding her aunt’s crooked-eaved tearoom. But on the morning of the village Bake & Bloom fête, the star judge—celebrity chef and local heart-throb Rowan Greaves—takes one bite of a rival baker’s scone and collapses into the pansies. The police mutter “accident.” The WI whispers “sabotage.” And the tearoom’s cash tin now holds a note that reads: Some recipes are better left secret.

From the crackle of garlic hitting hot oil to the fragrant swirl of noodles and soy, the wok brings the world’s most exciting flavours to life — fast.

In Wok Recipes: 100 Fast, Fresh & Flavourful Dishes from East to West, Robin Wickens celebrates the sizzling versatility of this timeless pan. Discover 100 inspired recipes from across Asia and beyond — from fragrant Thai basil chicken and smoky beef chow fun to zingy lemongrass tofu and even wok-caramelised desserts.

Each dish includes cultural origins, wine or beer pairings, nutritional panels, and UK-friendly substitutions. With chapters spanning Chinese classics, Thai street favourites, Korean comfort dishes, Indian spice fusions, vegetarian vibrance, seafood feasts, and quick modern British wok suppers, this collection proves one thing: the wok is not just a tool — it’s a way of cooking.

Fast, fresh, and utterly flavourful, these recipes invite you to master the heat, the sound, and the art of wok hei — the breath of the wok.

Cook faster. Eat better. Stir-fry your way around the world.

If you can line a tin, you can host Christmas. Christmas Traybakes is the stress-free way to feed a crowd, bringing together 100 festive slabs—from fudgy brownies and café-style blondies to bright citrus drizzles, syrup-soaked semolina slices, silky cheesecake bars and speedy fridge cakes. Every recipe is tailored to UK kitchens with metric measures, fan-oven temperatures and visual doneness cues (clean skewer, gentle wobble, golden edge) so you bake with confidence. We flag allergens clearly and provide smart swaps (GF/DF/AF) where they work without compromising texture, along with alcohol-free options throughout. Practical storage and freezing guidance helps you bake ahead; tin sizes are sensible (mostly 23 × 33 cm) and yields are designed for sharing—24 neat squares or bite-size canapés if you halve them. You’ll also find quick wine or beer pairings, make-ahead timelines, and handy labelling tips for fairs and office tables. Ingredients stay supermarket-simple, methods are weeknight-friendly, and results look giftable with minimal faff. From school fêtes to Boxing Day buffets: bake it big, slice it neat, label it clearly… and watch it vanish.

Throw a party, not a panic. Christmas Party Food gives you 100 crowd-pleasers that bake on standard trays, reheat like a dream and sit happily on a buffet. Written in British English for UK supermarkets and measures, every recipe comes with allergens and swaps, diet notes, make-ahead/freezer guidance and quick pairings. Build a menu that balances hot bites, cold platters, dips, salads and a few little puddings—then run it with our oven rota, labelling templates and portion planner. From mini shepherd’s pies and cured salmon to jewel rice, whipped feta and sticky toffee brownie bites, this is festive food that behaves. Cook once, party twice.

On England’s chalk-cliff coast in the 1950s, a sepia postcard shows a lantern lit at Battery Twelve on the very night the lighthouse famously failed. Twelve-year-old Tom and eleven-year-old Meg Archer suspect a fib—until a shuttered lamp in the sea caves blinks in a precise three-blink loop. Someone is signalling.
With Bramble the collie’s steady paw-point, Mr Quarles’s Morse know-how and Mrs Pennington’s unstoppable politeness at the station, the Lantern Lane League follow a fair-play trail of ledgers, timetables and greasy chains to a polished antiques dealer with a clever scheme. Time and tide won’t wait; neither will the ten-oh-five. Warm, clue-forward and cosy-peril safe, this classic-feeling mystery invites readers to solve it right alongside the League.

Welcome to your cauldron-friendly guide to Halloween cooking—written in British English, measured in grams and millilitres, and tested for real UK ovens, shops and weeknight energy levels. This book is built for parties large and small: trays that go straight to the table, make-ahead marvels, and sweets with just enough theatre to make the doorbell feel like an opening night.

You’ll find 100 recipes arranged to help you host without panic: spooky starters and boards, monstrous mains, wicked one-pans and traybakes, a full pumpkin showcase, sinister sides and salads, sweet hauntings, potions and punches, a kids’ chapter, and vegan & gluten-free party pleasers. Every recipe includes allergens, smart swaps, dietary flags, origins & facts, storage/freezer notes, wine/beer pairings, and approximate nutrition—so you can plan for everyone.

Booze makes dessert blush in the best possible way. From limoncello-bright panna cotta to mezcal-dark sorbet, these 100 worldly recipes prove that a splash of spirit can turn sugar into sorcery. No British classics here—just a passport of puddings, tarts, frozen swoons, flambéed fruits and late-night finales from Italy, France, Spain, Japan, the Caribbean, the Levant, Latin America and beyond.

Written for UK kitchens with metric measures, supermarket-friendly ingredients and practical guidance, each recipe includes nutrition notes, allergens, swaps for special diets, wine/beer pairings and freezer guidance (spoiler: not much). You’ll also find store-cupboard and equipment lists, quick conversions, technique primers and a sensible word on serving alcohol in sweets.

Whether you’re a whisk-and-go home cook or a show-off host, this book will have you folding, flaming and finishing with confidence. Raise a spoon. Make a toast. Dessert is served.

The sky over London wasn’t just orange—it was bleeding. Flames leapt from rooftops like devils climbing out of chimneys, turning the low-hanging smoke into a dense, breathing monster. Bethnal Green Hospital stood like a defiant old soldier in the middle of it all, bricks blackened by weeks of soot and shockwaves, windows boarded and bandaged like the patients inside.
Inside the main corridor, Nurse Nora Ellwood darted past cots lined with moaning men and children clutching at sheets. Her boots slapped against stone floors slick with rain and ash. She clutched a cloth to her mouth, partly to muffle the smoke, partly to muffle the sound of her own heart.
A boy was screaming.

September 1940. Sirens wail, the river glows with embers, and the night sky blooms with fire. As the Blitz descends, Londoners learn to live between the drone of engines and the faint, saving note of the all clear. In streets veined with sandbags and stirrup pumps, ordinary people find themselves doing extraordinary things.

At the heart of it is Ivy Mercer, a library assistant turned ARP volunteer who keeps calm with catalogues and courage. Across the city, tram driver George Patel learns to steer hope as deftly as his route; seamstress Lillian O’Rourke stitches parachute silk by day and fractured families by night; teenage messenger Alfie Pike pedals through shrapnel with notes that might save a street; and Dr Yusuf al-Khatib turns a church crypt into a surgery lit by guttering candles.

Step into the shadows of Britain’s most haunted pubs, where every creaking floorboard and flickering candle tells a story. Pints & Phantoms gathers over 100 full-page ghostly tales, from Cornwall’s storm-battered inns to Scotland’s moorland taverns. Discover spectral landladies, phantom coaches, dripping sailors, and echoes of laughter that never quite fade.

Perfect for lovers of folklore, history, and ghost stories, this eerie collection invites you to raise a glass with the spirits that never left.