Nine Bean Rows Books

Russell Alford and Patrick Hanlon are fried food aficionados – they are absolutely obsessed with anything that can be put in a deep-fryer or a pot full of dripping.

The tapas recipes that Anna and Vanessa share in this book are the way they love to prepare them. There are thousands of different ways to create so many of these dishes, but that's the joy of Spain. Hopefully you can now make these your own too.

Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan's book, Wok, is the first Irish-Chinese cookbook to be published. The book is broken down into eight sections with three recipes in each section. Kwanghi wants to bring Asian food to a wider Irish audience and this book is the approachable introduction you need.

Graham Herterich has always been fascinated by giving classic Irish recipes a modern twist. In Bake, his first book, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug.

No matter the country, cookies evoke fond childhood memories and feature in many holidays and celebrations. But there's more to this book than just a sweet treat. The authors have worked with refugees around Ireland to collect and share their recipes as well as immigrants who have made Ireland their home. This is a little book with a big heart.

Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos?

And for Mains is by Gaz Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life. They combine recipes for meat feasts and seafood classics with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea.

Blasta Books #7: Wasted is a capsule collection of recipes that have come from identifying some of the most wasted food items in our homes.