The Yellow-Lighted Bookshop

In ‘Nights Out At Home’, Jay Rayner’s first cookbook, the award-winning writer and broadcaster gives us delicious, achievable recipes inspired by the restaurant creations that have stolen his heart over the decades, for you to cook in your own kitchen. With sixty recipes that take their inspiration from restaurants dishes served across the UK and further afield, this title includes a cheat’s version of the Ivy’s famed crispy duck salad, the brown butter and sage flatbreads from Manchester’s Erst, miso-glazed aubergine from Freak Scene and instructions for making the cult tandoori lamb chops from the legendary Tayyabs in London’s Whitechapel; a recipe which has never before been written down.

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