I must start off this new section with one of the first recipe books I bought when I started cooking in 1986. It’s the go-to bible for many a cookery student, wearing terribly fitting chef whites, a long, white apron and a tall hat. Practical Cookery by Ceserani and Kinton is a book that contains so many easy-to-follow recipes with good instructions. It’s one I still go to today to remind myself that food doesn’t have to be complicated, but must have flavour and taste great.