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The Great British Chefs Cookbook Club: February 2018

The Great British Chefs Cookbook Club: September 2019

Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.

Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.

It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.

Apply to join the Cookbook Club today!

Click here to apply to join our cookbook club, meet likeminded home cooks and share your creations for the chance to win prizes. Please make sure to answer the two simple introductory questions to speed up your application.

This month's book: Mandalay by MiMi Aye

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The food of Myanmar – and indeed the country – has been shrouded in secrecy until relatively recently. But Burmese cuisine is full of fascinating ingredients, delicious dishes and unique cooking methods which make it distinctly different from the other Asian cuisines which have proved so popular in the UK. That's all set to change, however, with MiMi Aye's fantastic new book Mandalay: Recipes and Tales from a Burmese Kitchen.

From the iconic lahpet (fermented tea leaves) which make Burmese salads so delicious, to more familiar ingredients combined and cooked in exciting new ways, it's a brilliant book that shines a spotlight on the cuisine of Myanmar like never before. If you fancy discovering a new cuisine that takes influence from the likes of China, India and Thailand to create something entirely new, this is the book to get stuck into.

For a taste of what’s inside, take a look at the three recipes below. However, if you really want to get to grips with this fantastic cuisine, head over to Amazon to bag yourself a copy.

Mandalay bean fritters

These crunchy, fluffy fritters couldn't be easier to make, consisting of little more than mashed up kidney beans and spices. The result is a delicious little snack to eat at any time of day – dipping sauces mandatory!

Burmese creamed corn with onions

Creamed corn is perhaps a surprising dish to come from a country like Myanmar, as we tend to associate it more with the US than anywhere else. But this dish is an incredibly indulgent and satisfying way of enjoying the delicious flavour of sweetcorn. The secret ingredient? Condensed milk.

Burmese pork curry

Fair warning – this dish takes a whopping sixteen hours to slow-cook. But the result is some incredibly tender, rich, unctuously sticky pork in a simple sauce with plenty of sweet onions. Stick it on the night before you want to eat it and reap the rewards the next day.

Last month's winners

Last month we fired up our barbecues, ladening them with all sorts of delicious vegetables rather than piles of dry burgers, drumsticks and sausages, with Genevieve Taylor's Charred. Cookbook club members embraced the way of the veggie barbecue beautifully, creating some truly fantastic dishes. Congratulations to Tim Clarke who took the top spot this month – he wins a cookbook! Take a look at his dish and all the other honourable mentions below.

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Marta Biris' stuffed butternut squash showed just how effective cooking veggies on the barbecue can be
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Sophie Rushton-Smith gave the panelle a go – and it certainly paid off
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James Hodson combined charred halloumi with watermelon and pickled red onions for a stunning barbecued salad
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Tracy Carey's delicious stuffed jalapeños would have been devoured if they were in the Great British Chefs office!
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These beautifully photographed pea and paneer fritters from John Harlow proved particularly popular
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You could almost taste the zingy, juicy flavours of Julie Singer's garlicky courgettes with lemon and Aleppo pepper through the screen
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A barbecue just wouldn't be a barbecue without some skewers – something Christine Dale knows all too well
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Frances Clarke grilled little gem lettuces before topping them with pesto and pine nuts for a stunningly simple dish

Make sure you post photos along with commentary of the dishes you cook from Mandalay in our Facebook group to be in with the chance of winning.