Kay Plunkett-Hogge – författare

Fuss-free food and drink recipes suitable for relaxed entertaining.

The new LEON cookbook Big Flavours is out in Spring 2025.***'The only challenger to Jamie Oliver's world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that "food should taste good and do you good"'. - StylistThe first Leon restaurant, in London's Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge.At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don't have the time to cater for our families in the way that we'd like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to bring people together.It's divided into three sections: Today, including great breakfasts and brunch ideas and post-school teas, Tomorrow, for those occasions where some planning is involved - weekend lunches, birthday parties, Christmas and picnics - and finally; Yesterday, a culinary celebration of family food memories. With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snacks in Crunch! Squish! Slurp! Their parents will welcome the quick suppers in After Lights Out. While no teenager should fly the nest without 10 Things to Know How to Cook Before You Leave Home. A new Leon cookbook is something to celebrate and Family & Friends is destined to become a much-used classic on the kitchen bookshelf.

'The only challenger to Jamie Oliver's world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that "food should taste good and do you good"'. - StylistThe first Leon restaurant, in London's Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge.At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don't have the time to cater for our families in the way that we'd like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to bring people together.It's divided into three sections: Today, including great breakfasts and brunch ideas and post-school teas, Tomorrow, for those occasions where some planning is involved - weekend lunches, birthday parties, Christmas and picnics - and finally; Yesterday, a culinary celebration of family food memories. With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snacks in Crunch! Squish! Slurp! Their parents will welcome the quick suppers in After Lights Out. While no teenager should fly the nest without 10 Things to Know How to Cook Before You Leave Home. A new Leon cookbook is something to celebrate and Family & Friends is destined to become a much-used classic on the kitchen bookshelf.

'A culinary love letter to Thailand'― London Evening Standard ‘Baan’ means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine. Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves.Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious and authentic Thai cookery achievable in an ordinary Western home.Learn how to cook rice – so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky white rice, all secrets are revealed.Chapters include: Snacks and Aharn Len; Yums, Laarps and Tums; Soups; Stir-fried and Deep-fried; Curries, Stews and Braises; Grilled, Steamed and Baked; Relishes, Dipping Sauces and Pickles; Eggs and Drinks and Desserts.

Good manners are simply codified kindness, and being in possession of them enhances the quality of your everyday life and that of the people around you. At home and abroad, Debora and Kay have done the fieldwork, made the mistakes, and committed enough embarrassing faux pas for two lifetimes, in the hope that you don’t have to. Illustrations by Denise Dorrance Good manners aren't about cutlery, codes or cleverness – they're about kindness. Writers Kay Plunkett-Hogge and Debora Robertson have honed their combined social wisdom into a warm, witty, how-to guide on how to live modern life with manners – and have a lot of fun along the way.Debora and Kay have done the fieldwork, made the mistakes, and committed enough embarrassing faux pas for two lifetimes, in the hope that you don’t have to! Their funny, frank handbook is your cheat sheet to every social situation, your right-hand man(ual) to styling out life with sass and a modicum of grace.Their tried-and-tested guidelines are divided into five main categories:At Home: family life; sharing is caring; entertaining at home; dinner; welcome to the neighbourhoodAt Large: work; public spaces; public transport and petiquette – pets in publicAt Play: social life; eating out, staying away; dating in the modern world@ Your Computer: digital decorum; phonesAt the End: dealing with illness and deathGood manners are not about knowing what to wear for drinks at six, being pretentious or catching people out with some mysterious salad-fork-related regulation. In essence, good manners are simply organised kindness, and Kay and Debora will show you how being in possession of them will enhance the quality of your everyday life and that of the people around you.

A groundbreaking work from Kay Plunkett-Hogge, where she explores her homeland to uncover Thai cuisine in all its regional diversity, and looks to the future of Thai food. 'Not just erudite, elegant and filled with recipes that comfort, thrill and delight. But a fascinating study of Thai history and culture, seen through the kitchen window. A bona fide modern Thai classic.' – Tom Parker BowlesDiscover the rich diversity of Thai cuisine with SIAM, where acclaimed food writer Kay Plunkett-Hogge takes you on a journey through the Kingdom’s culinary landscapes. From the hilltribe communities in the far north to the Perakanese flavors of the south, Kay reveals how borders are merely backdrops to a vibrant culinary tapestry shaped by various influences, including Portuguese, Persian, Chinese, and Indian.Born in Thailand and fluent in Thai, Kay has curated over 100 recipes, learning from home cooks and chefs across the nation. Each section features Kay’s inimitable humour and insightful essays on the idiosyncrasies of Thai cooking and dining. Chapters include: Rice & Noodles, Curries, Soups, Stir-Fried & Deep-Fried; Grilled, Steamed & Baked; Yums, Larps & Tums; Relishes & Dipping Sauces and Sweet Things.As a melting pot of flavours, Thai cuisine is ever-evolving. Thai food is influenced by many of its neighbouring states – Burma, Laos, Cambodia and Malaysia, but also Vietnam, India, Indonesia and beyond. In Bangkok especially, regional dishes intertwine to create exciting new culinary experiences. SIAM boldly looks to the future, showcasing innovative fusions with Italian, Mexican and French cuisines, all with a distinctive Thai twist.With contributions from Michelin-starred chefs and renowned restaurants and bars from across the world, this one-of-a-kind cookbook celebrates the dynamic spirit of Thai food, proving it’s always ready to embrace global influences and turn them into something uniquely Thai.