New Kitchen Basics, the newest cookbook from chef and food writer Claire Thomson, is due out later this month, but we have a sneak peek for our readers on the site now.

Claire, who was born in Zimbabwe before adventuring around the globe with her family, has published another three books already: National Trust Family Cookbook, The Five O’Clock Apron and The Art of The Larder. Her newest title New Kitchen Basics looks to the ingredients that have defined our generation (chicken, lemon, tomatoes, eggs, salads/vegetables, cheese, potatoes, minced/ground meat, pasta and chocolate). 

Claire Thomson

Claire Thomson

Throughout the 120 recipes found in Claire’s book, each of these ten ingredients are explored in their entirety, with various uses and flavours highlighted along the way. Preceding each recipe is a story about how Claire developed the flavours, usually dealing with her travels as a child.

To celebrate the release of her new book, Claire has given us three of her recipes for you to try out. Check them out below.

Spinach and Walnut Khachapuri

"This is cheese bread from Georgia, baked here with spinach and an egg. The butter on top forms a molten puddle, making these attractive gondola-shaped breads especially delicious. Baked in the traditional way, khachapuri would have enough of a lip that you can saw it off with a small knife, and then use the offcuts to dip into the runny yolk and melted cheese, before picking up the khachapuri and demolishing the rest."

Get the recipe here.

Spinach and Walnut Khachapuri

Spinach and Walnut Khachapuri

Pumpkin with Ricotta, Brown Butter and Sage

"Make this in autumn or winter when pumpkins and squash are in curvy, weighty abundance. Ricotta works well warmed and baked brie y on top of the cooked pumpkin and garlic to then mix through with the pasta. As for the brown sage butter, this stuff is a restaurant hack that makes almost everything taste more delicious – you have been warned. Use a short, shapely tube pasta here; rigatoni or penne would be my preference."

You can find the recipe here

Pumpkin with Ricotta, Brown Butter and Sage

Pumpkin with Ricotta, Brown Butter and Sage

White Chocolate and Tahini Blondies

"Brownies are old hat! Blondies are the new brownies... Or something like that! White chocolate can be indescribably sweet, so I’ve added tahini here for
its savoury, nutty charms. Cut into small squares, 
this white chocolate and tahini blondie is knock-out delicious. Black sesame seeds still have their hulls intact and give a pretty jet-black freckle to so many dishes. White sesame seeds are just as good – a mixture of the two is perfect. The blondie will keep for 5 days in a sealed container. I find it eats even better the day after it is made."

Click here for the recipe.

White Chocolate and Tahini Blondies

White Chocolate and Tahini Blondies

All recipes extracted from New Kitchen Basics by Claire Thomson (Quadrille, £25/€35), which comes out later this month. Photography: Sam Folan.

What do you think of Claire's recipes? Let us know in the comments below.