Move over, Delia: This cookbook is the new kitchen classic for a global generation

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. How you use it is up to you – some people love to follow recipes exactly, while others may use it to gain confidence and then go completely off the wall.” open image in gallery Adam Bush and Sophie Godwin, founders of Scramble London, contributed most of the recipes Bush’s pride and joy are the meat cooking tables. Serves: 4 Prep time: 5 minutes | Cooking time: 45 minutes Ingredients: 8 whole skin-on, bone-in chicken thighs 1 tbsp vegetable oil 3 tbsp rose harissa 1 tbsp runny honey Salt and freshly ground black pepper Method: 1. Serves: 2 Prep time: 5 minutes | Cooking time: 40 minutes Ingredients: 1 tbsp olive oil 4 banana shallots, trimmed, peeled and cut in half lengthways 50g salted butter, melted 250ml Chicken Stock 2 tbsp white miso 2 bone-in pork chops Juice of 1-2 limes Salt and freshly ground black pepper Method: 1. Serves: 8-10 Prep time: 20 minutes, plus cooking | Cooking time: 40 minutes Ingredients: 175ml vegetable oil, plus extra for greasing 300ml non-dairy milk of choice Juice of ½ lemon 250g soft light brown sugar 80g cocoa powder 220g self-raising flour 1 tsp bicarbonate of soda ½ tsp salt 4 tsp just-boiled water 50g vegan plain chocolate, roughly chopped, to decorate For the frosting: 125g vegan plain chocolate, chopped 2 tbsp soft light brown sugar 300g silken tofu, drained 1 tsp vanilla paste or extract Pinch of salt Method: 1.