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  • Posted on August 17, 2017

    Poké Tuna Bowl with Melon recipe

    Poké is a raw fish salad dish from Hawaii and you can see the influence of Japanese flavourings with seaweed and sesame seeds, a regular addition to the dish. It is often combined with melon and cucumber giving it a refreshingly different flavour. Here the quinoa base adds a truly international appeal.

    Poke bowls with melon

    Poké (tuna) bowls with melon and cucumber salad, red quinoa and crispy ginger


    100 g/1/2 cup red quinoa

    a 5-cm/2-inch piece of ginger

    1 tablespoon avocado oil

    1 tablespoon light soy sauce

    1 tablespoon white wine vinegar

    2 teaspoons caster/granulated sugar

    sunflower oil, for deep-frying

    1 tablespoon wakame seaweed

    1 avocado

    1/2 melon (about 350 g/3/4  lb.), peeled, seeded and diced

    1/2 cucumber, peeled, seeded and diced

    2 spring onions/scallions, trimmed and thinly sliced

    200 g/7 oz. fresh skinless tuna, diced

    1 tablespoon black sesame seeds

    Serves 2


    Cook the quinoa according to packet instructions. Transfer to a bowl.

    Peel the ginger and grate 1 teaspoon into a bowl. Whisk in the avocado oil, soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Stir into the quinoa and leave to cool.

    Thinly slice and then shred the remaining ginger. Heat a little sunflower oil in a frying pan/skillet and deep-fry the ginger for about 1 minute until crisp and golden. Drain on paper towels.

    Soak the wakame seaweed in a little boiling water for 5 minutes until softened. Drain well and pat dry with paper towels.

    Peel, stone/pit and dice the avocado. Add to a bowl with the melon, cucumber and spring onions/scallions. Add in the diced tuna and gently mix together.

    Divide the quinoa between two bowls and arrange the other ingredients on top scattering the sesame seeds and crispy ginger over the top.


    If you liked this recipe, check out Bowl Food.

    bowl food





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, summer holidays, recipe for the weekend, healthy, bowl food

  • Posted on August 16, 2017

    Wordless Wednesday: Wooden Houses

    Wooden Houses


    Wooden Houses


    Wooden Houses


    Wooden Houses


    Wooden Houses


    Wooden Houses


    These photographs are from Wooden Houses by Judith Miller.

    Wooden Houses



    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, Wordless Wednesday, wooden houses

  • Posted on August 14, 2017

    Mai Tai cocktail recipe

    To celebrate the start of National Rum Week, who better to turn to than Tristan Stephenson and his book Rum Revolution for a classic rum cocktail recipe...


    Mai Tai


    55 ml/2 fl . oz. Wray & Nephew 17-year-old substitute blend or use Extra-aged pot-still rum

    25 ml/1 fl . oz. lime juice

    10 ml/2 teaspoons Pierre Ferrand

    dry orange curacao

    10 ml/2 teaspoons rock candy syrup

    10 ml/2 teaspoons Orgeat


    Wray & Nephew 17-year-old substitute blends (mix in equal parts):

    • For a fruity and spicy Mai Tai: Banks 5-Year-Old and Plantation Original Dark
    • For a full-bodied, vegetal Mai Tai: El Dorado 15-Year-Old and Saint James Rhum Vieux
    • For an aromatic and waxy Mai Tai: Depaz Hors d’age 2002 Vintage and Doorly’s 12-Year-Old


    You can swizzle this drink straight in the glass if you prefer, but the proper way is to shake it. Add the ingredients to a cocktail shaker along with 200 g (7 oz.) of crushed ice. If your ice is a little wet, it’s worth putting it through a salad spinner to dry it out first as this will limit the dilution of the finished drink. Shake well, then pour the entire contents of the shaker into a large rocks glass. Use the spent lime shell to garnish the top, and add a sprig of mint to decorate.


    For more rum recipes, check out The Curious Bartender's Rum Revolution by Tristan Stephenson.

    Rum Revolution






    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, Tristan Stephenson, cocktail, rum, recipe, The Curious Bartender

  • Posted on August 10, 2017

    Vegan Fruit Tea Bread recipe

    This recipe is a great, not totally naughty but lovely and indulgent, afternoon treat! The healthy combination of ingredients are transformed, with a little love and effort, into a very tasty loaf that will make the whole family happy. Not to mention the fact that many ingredients in this recipe can be replaced with any of the fruits, seeds and nuts that have been cluttering your kitchen cupboards for months!

    the vegan baker teabread

    Vegan Fruit Tea Bread

    60 g/1⁄2 cup dried plums

    60 g/1⁄2 cup dates

    40 g/1⁄3 cup dried cranberries

    2 tablespoons dried goji berries

    60 g/1⁄2 cup raisins

    330 ml/11⁄2 cups strong, hot tea (eg. rosehip and aniseed)

    3 tablespoons brown rice or pure maple syrup

    freshly squeezed juice and grated zest of 1 orange

    65 g/1⁄3 cup sunflower oil

    200 g/1 1⁄2 cups flour (eg. unbleached spelt flour plus unbleached plain/ all-purpose flour)

    1 teaspoon baking powder

    1 teaspoon bicarbonate of/ baking soda

    1⁄4 teaspoon salt

    1⁄2 teaspoon ground cinnamon

    1⁄4 teaspoon ground nutmeg

    1⁄4 teaspoon ground ginger

    110 g/2⁄3 cup chopped cashews

    110 g/2⁄3 cup chopped walnuts

    3 tablespoons chopped hazelnuts or pine nuts

    1-kg/2-lb. loaf pan, oiled

    Makes 8–10 slices


    Chop all the dried fruit into pieces roughly the same size as the raisins. Take the strong, hot tea and pour over the chopped fruit in a mixing bowl. Allow it to steep for at least 30 minutes or longer.

    Preheat the oven to 180°C (350°F) Gas 4.

    Add the syrup, orange juice and zest and the oil to the bowl of soaked fruit and mix well.

    In a separate bowl, mix together the flour, baking powder, bicarbonate of/baking soda, salt, cinnamon, nutmeg, ginger, cashews, walnuts and hazelnuts or pine nuts. Add them to the fruit mixture and mix again with a wooden spoon until incorporated.

    Spoon the cake mixture into the prepared loaf pan and spread level with a spatula. Bake in the preheated oven for 45–55 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then remove and allow to cool completely on a wire rack.

    Serve a slice of the cake with a cup of hot tea, of the same type used in the cake!


    For more sweet and savoury vegan bakes, check out The Vegan Baker by Dunja Gulin.

    The Vegan Baker





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, fruit, recipe for the weekend, sweet, tea bread

  • Posted on August 9, 2017

    Books Make a Home

    A sneak peek into our beautiful interiors title Books Make a Home to celebrate National Book Lovers Day...


    books make a home


    books make a home


    books make a home


    books make a home


    books make a home


    Books Make a Home is out in October 2017.



    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, books, national book lovers day

  • Posted on August 3, 2017

    Kids in the Kitchen - Burger recipe

    Stuck for summer holiday activities? Why not teach them to cook? It’s practical, educational and most of all fun! (Plus you’ll have lunch sorted as well!)

    This burger recipe is from Amanda Grant’s book Kids in the Kitchen and is written specifically for children as young as 5 to follow and have a go at. They’ll love getting stuck in mixing and chopping and the finished product is just perfect for a summer lunchtime in the garden.

    Oven-Baked Herby Burgers


    a little olive or vegetable oil

    about 35 g Cheddar cheese

    small handful fresh herbs e.g. parsley, coriander or thyme

    2 spring onions

    1 free-range egg

    500 g good-quality beef mince (don’t buy extra-lean mince otherwise your burger will be too dry)

    8 bread rolls, some lettuce, sliced

    tomatoes and tomato ketchup


    pastry brush - baking tray - table knife - chopping board - scissors - mixing bowl - small bowl - spoon - fork - palette knife - oven gloves


    _ chopping with table knife

    _ using scissors

    _ cracking eggs

    _ counting

    _ dividing

    _ shaping

    _ using oven


    kids in the kitchen

    1. Turn the oven on to 190°C (375°F) Gas 5. Dip a pastry brush into a little olive or vegetable oil and brush it all over a baking tray. This will stop the burgers from sticking to the tray.

    kids in the kitchen

    2. Using a table knife, cut the cheese into small pieces on a chopping board.

    kids in the kitchen

    3. Using scissors, snip the herb into small pieces and put into a mixing bowl. Still using scissors, snip the ends off the spring onions and throw away, then snip the onions into tiny pieces and put in the bowl.

    kids in the kitchen

    4. Now you need to crack open the egg: hold it in one hand and carefully use a table knife to crack the egg in the middle. Put your thumbs into the crack and pull the egg shell apart. Let the egg fall into a small bowl. Fish out any egg shell with a spoon. Mix with a fork.

    kids in the kitchen

    5. Put the beef mince, chopped cheese and egg into the bowl with the herbs and onions and mix everything together really well with your hands.

    kids in the kitchen

    6. Break the beef mixture in half and then break each piece in half again to make 4 pieces (quarters). Now break each quarter in half again to make 8 pieces (eighths). Roll each piece into a ball with your hands, then put onto the oiled baking tray and flatten into a burger shape. Do the same with all the  pieces. Now, WASH YOUR HANDS – you must always wash your hands thoroughly after handling raw meat. Ask an adult to help you put the tray into the oven using oven gloves. Cook for 8 minutes. Ask an adult to help you take the tray out of the oven using oven gloves. Using a palette knife, turn the burgers over and put back in the oven for 8 more minutes or until cooked in the middle. Eat in bread rolls with lettuce, tomatoes and ketchup.

    Tip:  To make lamb burgers, swap the beef for lamb and add thyme leaves, plus snipped dried apricots instead of Cheddar cheese.


     To see more recipes from Kids in the Kitchen, check out our Youtube Videos...

    ...or check out the book Kids in the Kitchen by Amanda Grant.

    Kids in the Kitchen








    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with summer holidays, school holidays, kids, recipe for the weekend, burgers

  • Posted on August 2, 2017

    Get the look - Simple Home

    If you have an office or a work-space at home, it needs to be a room you look forward to being in if you are ever going to motivate yourself to go and sit at that desk and get on with that task in hand!

    So this week for our look-book we’ve picked a rustic style office that uses lots of reclaimed furniture to give it that old vintage vibe and shown you how you can get the look with a few key pieces.

    Study simple home


    reclaimed writing desk loaf


    The desk in this picture has actually been made using old ware-boards but if you’re not so handy with the hammer and nails, you can find lots of reclaimed wooden desks to buy without having to make it yourself. We like this one from Loaf as it is still quite delicate and so won’t overpower a smaller office space.


    work_in_progress_trolley baileys

    Storage Trolley

    Storage space is key to help keep you organised and de-cluttered, but it also doesn’t have to be boring! These trolleys from Baileys Home are a quirky way to keep all your files, or tools in order, plus you can move it around so that whatever you need is always in arms reach.



    display cabinet display cabinet

    Display Cabinet

    Some more quirky storage ideas with these old display cabinets. We like the symmetry they bring sitting on either side of the desk in this study, but you could always go for something bigger if space allows. If you want to stick with the mismatched smaller style we found two designs on Wayfair that we think will do the trick.




    What accessory says study more than a globe?! Whatever kind of interior style you prefer check out justglobes.co.uk. You could go a traditional design like the ones in the picture or something more antique.


    industrial office chair


    Although all the furniture is different in this room, the fact that it is all of a reclaimed style means that it matches in a sort of mismatched way! We’ve picked something with a little more support from Maisons Du Monde, as it is important to be comfortable if you’re going to be sitting and working in it all day.


    cage desk lamp


    For those late nights in the office, a cosy desk lamp is what you need. We went for something in-keeping with the industrial vibe and chose this cage table lamp from Mullan Lighting Designs.


    For more interior inspiration, check out Simple Home by Mark and Sally Bailey.

    simple home








    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, vintage, student, lookbook, office, reclaimed

  • Posted on July 28, 2017

    Chocolate and Hazelnut Squares recipe

    These Swedish cookies are from our new book The Lagom Life and we think they're the perfect bake for a lazy Sunday afternoon. So take some time out for a little fika and give them a try!


    'nötchokladrutor' chocolate and nut squares

    When my parents had gatherings at home with friends or family, after dessert there always had to be a  kaka till kaffet, which basically means a “biscuit with coffee.” When coffee was served, you also wanted something a little bit sweet to go with it, so my mom would often bake these. They are quick to make, the perfect lagom size, and my favorite from the cookie tray. I particularly love the crunch of the hazelnuts on top.


     Makes about 20 squares

    7 tablespoons/100g butter, at room temperature, plus extra for greasing

    scant ¾ cup/140g superfine/ caster sugar

    ½ teaspoon baking powder

    2 tablespoons cocoa powder

    1 egg

    1 teaspoon vanilla sugar or vanilla extract

    ½ cup plus 1 tablespoon/75g all-purpose/plain flour

    ¾ cup/100g chopped hazelnuts


    Preheat the oven to 200ºC/400ºF/

    Gas 6. Grease a baking sheet about 10 x 14 inches/25 x 35cm or larger, and line with parchment paper. If using a larger baking sheet, only prepare an area no larger than 10 x 14 inches/ 25 x 35cm. Cream the butter and sugar together until pale and fluffy, using a hand-held electric whisk or a balloon whisk. Add the baking powder and cocoa and blend until smooth. Add the egg and vanilla sugar or extract and whisk until incorporated. Sift in the flour and mix until blended and you have a batter that resembles smooth butter. Spread the batter evenly on the baking sheet. Scatter the chopped nuts on top.

    Bake in the preheated oven for 15 minutes and cut into squares while still warm. Let cool and store in an airtight container.


    For more fika recipes, check out The Lagom Life by Elisabeth Carlsson.

    The Lagom Life










    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with chocolate, recipe for the weekend, sweet, lagom, fika

  • Posted on July 28, 2017

    Chicken Salad Wrap recipe

    These wraps are a perfectly quick and simple lunch idea, whether you're taking them to the office or feeding the kids this summer holidays.

    chicken salad wraps

    Chicken Salad Wraps

    4 soft flour tortillas, preferably whole-wheat

    4 tablespoons mayonnaise

    2 teaspoons wholegrain mustard

    2 cooked chicken breasts, shredded

    2 carrots, grated

    a wedge of white cabbage, finely sliced

    2 medium tomatoes, finely sliced

    sea salt and freshly ground black pepper

    Serves 4


    Lay each tortilla flat on a piece of baking parchment.

    Spread with the mayonnaise and mustard.

    Add the shredded chicken, grated carrot, sliced cabbage, salt, pepper and tomato.

    Roll up the tortillas into tight cylinders, using the baking parchment to help you. Twist the ends of the paper together.

    Cut the cylinders in half diagonally. Wrap each portion in plastic and chill until ready for work.

    Top tip: If you want to make your own lunches, a clever trick is to keep it in mind the night before when you are cooking dinner. Any extra chicken, meats, fish, boiled eggs, potatoes, pasta, rice or roasted vegetables such as pumpkin, (bell) peppers or onions can be used in a wonderful sandwich or salad.


    For more quick and simple recipes for everyday living, check out Eat, Drink Live by Fran Warde.

    Eat Drink Live by Fran Warde





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with school holidays, recipe for the weekend, lunch, quick, healthy

  • Posted on July 26, 2017

    Get the look - Space Works

    Having kids might mean more stuff and more mess, but it also means more fun and definitely not lack of style! This week we're looking at a fun and colourful kitchen from Space Works and picking a few key items you can get to make your own kitchen stylish and family friendly.

    Space Works kitchen lookbook


    personalised letters

    Personalised Fabric Letters

    Let’s start with the personalised fabric letters. We love these! They will add some fun and colour to any room. You could go for a kitchen inspired word like the one in the picture, or initials of your family, it’s up to you. And with Laura's Love Letters on Etsy, you can even pick which fabric you want.


    Bar stool ikea

    Foldable Bar Stools

    A breakfast bar is great for family kitchens and these stools from IKEA are practical and won’t break the bank. Kids can have their breakfast or do their homework while the adults can cook dinner and still keep and eye on them.


    mixing bowls

    Colourful Kitchen Equipment

    Get the kids involved with the cooking with some colourful kitchen equipment. It’ll brighten up you kitchen, plus if you go for plastic you won’t be worried about anything breaking. We love this rainbow plastic mixing bowl set from Vremi.

    egg cup

    We also love these quirky egg cups from House of Fraser. Perfect for a fun and healthy breakfast.




    Bunting isn’t just for parties! It can add colour and fun to your kitchen without taking away from you style. There are loads of bunting styles and patterns to choose from, but we like this floral pattered one from dotcomgiftshop.com.


    storage tins

    Funky Storage Tins

    If you’re short on space, invest in some really nice storage tins. They’re extra space and they’ll look nice on the kitchen counter. You could keep all the kid's baking in them, or after school snacks and treats they can help themselves to. There's so many to choose from, but we've gone for this very cute set from John Lewis.



    Pendant Lamp

    This pendant lamp from lampandlight.co.uk is the perfect accessory to keep your kitchen feeling grown-up, with no worries of it breaking or getting covered in sticky fingerprints!


    For more family friendly interior inspiration, check out Space Works by Caroline Clifton-Mogg.

    Space Works






    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with inspiration, interiors, kitchen, family friendly

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