Following a sabbatical, Thomasina wrote Mexican Table, her ninth book, a mouth-watering collection of vibrant, vegetable-forward recipes showcasing the 12 everyday ingredients she used time and again in her cooking.

Matthew Ryle’s love of French food started from an early age; holidays in France with his family had him slurping crème caramels, tasting his first croque madame on the slopes of the Alps, and burning his tongue on his first mouthful of French onion soup.