Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond (Hardie Grant, 1)

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Be transported to Home Farm for the evening to dine in our meadow, with wood-fired feasts designed by celebrated live fire chef Ben Quinn in collaboration with a stellar lineup of guest chefs, and prepared by the brilliant Woodfired Canteen team and hosted by co-owner, Chloe Knight.Air-fry the steaks at 190°C for 15 minutes, until cooked through. If your air-fryer has a basket rather than shelves, you should turn the steaks over halfway through cooking. If after 15 minutes you need more colour on the cauliflower, raise the temperature to 200°C and cook for an extra 4 to 6 minutes.

Despite this fascination with food, Karan initially decided to pursue a career in law, undertaking a law degree in Bombay. And it was during his time at university in India when he first worked in a professional kitchen, ‘it was just a summer job in a hotel kitchen,’ he explains, ‘but I realised early on that working in a kitchen permanently didn’t suit my personality. I had the bug and wanted to do more than just host dinner parties, but I knew I didn’t want to retrain as a chef.’ Still unsure of the way in which he wanted to be involved in food, Karan moved to Cambridge to undertake a second law degree, which ultimately led to a job in a top London law firm. After spending three years working as a solicitor, Karan quit his role in 2013 to return to India, longing for something more creative. You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here.This book is a love letter: to Sri Lanka, to Hoppers, and to everyone who has helped on the restaurant's journey so far. Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka.

The recipes, by Pollyanna Coupland, concentrate on small plates, Sunday lunches, date night dinners and summer feasts. Most have a comfort food feel: for example, coq au vin is presented in a suet pastry as a pudding; roast pork belly is recreated as surf and turf and served with a brown crab dauphinoise and baked apples; or scallops are added to the bacon and cheese sauce of a carbonara. A stomach-swelling risotto is taken to new double-carb heights by using both potatoes and rice along with Cheddar, the resulting dish being "reminiscent of silky aligot". Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond by Karan Gokani – eBook DetailsA beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food." - Tom Kerridge The book offers plenty of ideas for thinking differently about the classics, where tried and tested recipes are rethought with fresh and enticing flavour combinations. Hoppers' debut cookbook is a window into Sri Lanka, encompassing all the dishes on which the restaurant thrives