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This trio makes up so many of our meals but is rarely given the attention it deserves - until now. Matty Matheson, known for his bold, innovative flavours, has created a cookbook that will revolutionise how you think of these kitchen basics.\u003cbr\u003e\u003cbr\u003eThis book is for anyone and everyone, offering up Matty's signature twists on the classics, delivered with minimal effort for maximum flavour. Find your favourite combination by mixing and matching dishes like:Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de PolloSalads: Everyone's Mom's Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil and Espellete, Sandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon and Maple Syrup. 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From the foundations of classic sauces, techniques and pastry skills that Marcus learned at college, to the iconic French dishes he discovered working in famous London restaurants like The Savoy, and the family favourites that he enjoys cooking at home, this book is packed with recipes, tips and expertise that will help you cook incredible French food in your kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you’re a seasoned chef or a passionate home cook, you’ll find recipes that suit every occasion. From simple suppers like Pork Chops with Green Olive Sauce, Baked Eggs and the ultimate Steak Sandwiches to dishes to impress such as Roasted Scallops with Lentils, Tomato Onion and Olive Tart and Whole Cooked Sea Bream. 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How do you cook the perfect steak? What’s the best way to dice an avocado? And what about when it just all goes terribly wrong?With recipes including Celeriac Rémoulade with Prosciutto, Rocket and Pine Nuts, Crispy Pork Belly, Buttermilk Chicken, Sushi for Scaredy-cats, Chocolate Almond Torte and Cherry Clafoutis, Prue’s handy hacks show you how a little bit of insight goes a long way.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePerfect for every home cook, the absolute beginner, or someone who has been doing it so long that cooking has somehow lost its attraction - Life’s Too Short to Stuff a Mushroom contains years of culinary know-how and inspirational meals, squashed into an accessible cookbook. 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Having been a judge on Bake Off for over a decade and a professional baker for even longer, Paul knows the joy of baking and how it can be one of celebratory fun. With chapters on Spring, Summer, Autumn and Winter as well as Party Food and Cakes, you will have something up your sleeve for every occasion, from Easter and Christmas, to summer picnics, Valentine’s Day and much more.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIncluding recipes for easy traybakes, layer cakes, quiches, tarts, breads, pastries, desserts and cookies, expect family favourites like Mini Chocolate Logs and twists on classics like Strawberry Heart Scones, as well as Paul’s delectable Bake Off Cake and scrumptious handheld beef pies. 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This is home cooking at its best – Fish Pie, Shoulder of Lamb with Pommes Boulanger, Noodle Soup, Treacle Tart – all shamelessly indulgent, but straightforward to prepare and affordable. Tireless in pursuit of a good dinner, Tom Parker Bowles has eaten some of the best food in the world – and then recreated his favourite dishes in his own kitchen, with the recipes jotted down in a food-splattered notebook.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSome of the recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels. But all have been recreated by Tom to make them easy for the home cook to prepare. 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