Engaging decodable stories fully aligned to Letters and Sounds enable your pupils to practice their phonics skills with their favourite characters. Written by Roderick Hunt MBE and illustrated by Alex Brychta, winners of the 2009 ERA Outstanding achievement award. Six more engaging stories at Stage 3 provide focused practice of Letters and Sounds Phase 3. This class pack of More Floppy's Phonics includes: Leek Hotpot, Queen's Maid, Toads in the Road, Chairs in the Air, Bark in theNight, Silver Foil Rocket and Teaching Notes (single copy).

Winner of the 2018 Hearst Big Books Award (Women's Health and Wellbeing) East by West is the first solo cookbook from bestselling author, cook and TV presenter Jasmine Hemsley, co-founder of Hemsley + Hemsley. Featuring 140 delicious recipes from around the world, East by West champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair for ultimate mind-body balance. Jasmine continues her passion for balancing body, mind and spirit amidst the challenges of our fast-paced day-to-day lives, through real food and tasty home cooking. With a focus on listening to your body, eating when you’re hungry, being conscious of what you’re eating when you’re eating it and choosing foods that are right for your mood from day to day, East by West is a modern take on the Ayurvedic principles. With classic Ayurvedic comfort dishes from Golden Milk to Kitchari and great family sharing dishes Sesame Roast Chicken to Saffron Millionaire Cheesecake, the book has something for every taste (bringing to life store cupboard basics to create dishes) from super simple to simply special. A global range of recipes, together with simple mindful rituals and a classic cleanse to revisit when your energy levels need a boost help the book bring Ayurveda to life in a fresh and friendly way. Packed with beautiful colour photography and inspired by Jasmine’s personal journey with food and healthy living, East by West represents a delicious evolution of the ideas explored in Hemsley + Hemsley bestsellers Good + Simple and The Art of Eating Well.

A four-time James Beard ‘Best Chef’ nominee presents 75 recipes for her signature Korean fusion cuisine, inspired by cultures from around the world As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap. In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.

Providing an all-encompassing information source for the kitchen gardener by bridging the gap between gardening and recipe books, this book has everything you need to know to grow, protect, harvest, cook and preserve fruit, vegetables and herbs. Based on the author's own experience, everything has been thoroughly tried and tested. Suitable for anyone interested in growing and using their own food, from the complete novice to the old hand, whether you have a window box, a small garden or a large allotment. contamination of the food we eat, kitchen gardening is literally a growing field. Do you just want a few fresh herbs and vegetables, or you want to go all the way to a self-sufficient Good Life? This book will show you how to plant it, nurture it, when to harvest it, and what to do to turn it into a year-round supply of delicious, nutritious, wholesome food. everything you need to do each month, in a gardening and cooking year. Dealing with both the practicalities of the gardening required to grow the food, and everything you need to know about collecting, cooking and preserving your harvest, this book helps you enjoy the positive benefits of the process whilst also warning of pitfalls and problems to avoid. Every chapter is full of mouth-watering seasonal recipes for the produce that you harvest that month from your own plot, helping you to get the maximum benefit from your very own home-grown, home-cooked and preserved food. satisfaction from knowing exactly where it came from, what is in it, and that your family's food is home-grown and home-made by you - yes you!

Over 85 recipes.

"In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain."--Provided by publisher.

Good Housekeeping recipes tick all the boxes – They look great They taste delicious They’re easy to make Now, learn how to be a clever cook with this amazing new cookery series. Each Good Housekeeping slow-cooked recipe – triple-tested for perfect results – is guaranteed to stand the test of your occasion, be it a handy midweek meal or a slow-cooked family feast. Packed with good old favourites, tasty new ideas, save money, time and effort tips, up-to-date nutritional breakdown including protein and fibre, and savvy advice throughout, it couldn’t be easier to prepare hearty, home-cooked food with minimal fuss.