Stuck for gifts to buy your loved ones? Why not make something from Camilla Morton’s Make Life Beautiful, a collection of projects from some of the most stylish minds, to get you imagining and creating. You can customise your bike with Paul Smith, make a Bella Freud jumper or have Charlotte Olympia put a spring in your step. We’ve got a stylish biscuit recipe from Manolo Blahnik to get you started.

We all know the January ‘New Year, New You’ influx is on its way, why not gift your way into that smug glow by being one step ahead and sending your loved ones on a healthy new path with delicious recipes to kick start their year, or even to make festive feasting a little lighter.

Give yourself the gift of a delicious new year by picking up one of these tasty titles and giving to your most culinary friend, not only will they thank you, your taste buds will too.

Read an interview with Jamie Oliver on the inspiration behind his new book, Everyday Super Food.

With Laurie Lee’s classic coming of age story, Cider With Rosie coming to BBC1 this Autumn, we dip into the archives to share Harold Nicolson’s review of the book from November, 1959.

Jamie Oliver explains the philosophy of eating a balanced plate in this extract from his new book, Everyday Super Food.

Justin Gellatly is one of Britain’s best bakers: head baker and pastry chef at St John for twelve years, Justin is responsible for the now legendary doughnuts from the St John’s Bakery. In his new book Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, ranging from the classics, to classics with […]

Writing exclusively for our #PenguinCooks series, the Consider the Fork author takes us on a tour of her kitchen, and the utensils she can’t do without (even if they’re being used in ways you may not expect.)

Potato mashers, I find, are fairly useless for mashing potatoes. It doesn’t matter whether they are the sort that look like bent spatulas or the ones that resemble a griddle with a handle attached. Unless the potatoes have been cooked to watery oblivion – in which case the mash won’t be good, anyway – there are always some lumps that get missed. As you chase them round the pan, the potato gets overworked and turns gluey. The potato ricer is far superior. It gives you lump-free mash every time. It’s also a satisfying thing to use, as the potato falls through the metal disk in a cloud of white specks.

Charlie Parker, Penguin and foodie, explores the notion of nostalgic dishes, “vintage food” and some rather lovely old cookbooks in the second of our Penguin Cooks series. Bon appétit.

The first in a series of Penguin Cooks blogs, here’s one of our resident food experts, Pen Vogler, telling us a little about the food featured in some of Jane Austen’s earliest works.