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This compilation of first-hand accounts of flying RAF Nimrods from the Cold War onwards includes stories from the Falklands, the First Gulf War and anti-drug-smuggling operations in the Caribbean. Pilots, observers and electronics operators recall how the first jet-powered maritime aircraft was deployed, often in rescue missions and anti-submarine warfare, for which its state-of-the-art navigation and electronics systems were essential, and describe the cancelled Nimrod MR4 project.

This extensive guide to the subcontinent’s vegetarian cuisine starts with a detailed introduction to standard techniques and staple ingredients, from black salt and kohlrabi to lotus root. Julie Sahni, a well-known culinary expert, gives instructions for making the classical types of curry as well as recipes for stews, breads, rice dishes and condiments from every region of India.

How do you cook vegan? Do you have to eat tofu? How do you make cakes without eggs? Marie Laforêt answers all these questions as she provides the means to gradually discover and master vegan cuisine. Her book covers the basics with chapters of recipes introducing plant-based proteins, substituting dairy products and eggs and cooking vegetables, then goes on to offer vegan alternatives of gourmet dishes and recipes for desserts, chocolate, children’s meals and barbecues.

The DFC was introduced as the medal for gallantry by airmen when the Royal Air Force was formed after the First World War; multiple awards are recognized with silver ribbon bars. There were sixty recipients of a second bar up to 1955 (only three have been awarded since) and this book profiles each one with a brief biography, contemporary photograph and the original citation that accompanied the award.

For the bombers of the RAF and USAF, supporting the invasion on D-Day was the culmination of a planned series of strategic raids in preparation for the landings. Focusing on the service of eight crews, and drawing on first-hand accounts, this analysis of the campaign explains the wider strategy and describes the personal experiences of the airmen, from raids on German infrastructure in spring 1944 to supporting land forces several months after D-Day.

A jet-powered medium bomber, the Canberra was developed by English Electric in response to a 1944 Air Ministry request for a successor to the de Havilland Mosquito. This illustrated book tells its story, using anecdotes from the many pilots and operators who participated in its first test flights and in missions such as the Suez campaign, the Indonesian Confrontation and early British nuclear tests. Slightly off-mint.

Marguerite Patten introduces the pleasures (and rules) of baking in such a way that even beginners will achieve successful results. She shares a selection of her tried and tested recipes for family favourites, including Walnut Cake, Irish Soda Bread and Bacon and Egg Pie. Slightly off-mint.

The devoted owner of an Aga for many years, Carol Bowen Ball presents a wide range of recipes from hotpots to jams and advises how to use a range cooker to carry out tasks such as drying fresh herbs and defrosting food.

Trained as a jet pilot in the late 1950s when Britain was still a leading air power, Richard Johns achieved the top rank in the RAF in 1997, by which time Britain's military capacity had been much reduced. His autobiography examines his key operations as commander, including the First Gulf War and Balkan conflict in the 1990s, as well as reflecting on the evolution of the RAF and the other services during his career.

Sustainable, environmentally friendly and available worldwide, seaweed is also rich in nutrients. This illustrated cookbook provides instructions for harvesting, preparing and storing some of the most popular sea vegetables and describes their taste and culinary uses. The 68 recipes feature main meals, such as Calzone with Dulse, and ways to incorporate seaweed into soups, sides and dips, including Dim Sum and Guacamole.

Adapting to rapidly evolving equipment, changing tactics and a high turnover of pilots, Lee managed to survive in 46 Squadron, Royal Flying Corps, from May 1917 to January 1918, progressing from novice recruit to seasoned flight commander. Through the extensive letters that he wrote to his wife, this volume recounts his combat experiences at Ypres, Messines, Arras and Cambrai, as well as the routines of daily life in the squadron.

Andreas Rummel takes barbecue food to new heights; his recipes may be inspired by street food, as he claims, but his ‘finger’ foods are the creations of a chef devoted to new flavours and combinations. There are recipes for eating with your hands, on a stick, off a spoon, or in a roll and they range from simple Mozzarella Sticks to the very impressive Pulled Pork in a Filo Pastry Egg.

By the last months of the war, the Allies had achieved air superiority, with American squadrons now operational and significantly greater numbers of aircraft available. Nevertheless, the effective German fighters inflicted the highest casualties of the air war during the fighting of September 1918.

Including cheesecake and Sachertorte, here are 60 cakes, biscuits, pies, desserts and quick sweet snacks from a rising star of vegan cookery. Recipes are rated for difficulty, from simple Vegan Nutella to complex Chocolate Sushi.

‘I saw a V1 coming in south of Dover and caught up with it about three miles south of Canterbury. I was flying at 400mph and had no difficulty overtaking …’ This book features long-form interviews with over 40 veteran pilots of the beloved Gloster Meteor, the RAF’s first jet-powered aeroplane, which came into service in 1944 and played a significant role in the early stages of the Cold War, despite being alarmingly accident-prone.

Over 700 Jet Provost and Strikemaster aircraft were produced in Britain between 1954 and 1983, the former responsible for training generations of RAF jet pilots, the latter an armed version of the Provost which saw action during the Dhofar War in Oman. This well-illustrated history of both aircraft charts their evolution, from initial production in 1954 to the final sales of three aircraft to Ecuador in 1988. A comprehensive appendix lists the complete production and technical histories of both jets.

Kate Wood has followed a raw diet – free from dairy, gluten, meat, sugar and processed foods – since 1993; her book Eat Smart Eat Raw is the UK’s bestselling raw food book. Here she provides a selection of healthy but tasty new recipes including Tomato Crisps, Spinach and Mushroom Quiche and Raw Chocolate, alongside advice on ingredients, equipment and how to benefit from a raw lifestyle.

Intended as a companion to his pictorial histories of the Napoleonic, imperial and world wars, Mark Bryant's biographical dictionary covers political, editorial and joke cartoonists and caricaturists from the French Revolutionary Wars in 1792 to 1945. The entries, illustrated with reproductions of around 150 classic cartoons, describe the wartime careers of over 300 artists, arranged alphabetically from Crispim do Amaral (1858–1911) lampooning Queen Victoria during the Boer War, to the German First World War cartoonist Heinrich Zille (1858–1929).

In this award-winning cookbook, chef Jennifer McLagan aims to restore bones to their deserved place in our kitchens. Each chapter includes a diagram of the whole animal, advice about buying and getting the most flavour out of the various cuts, and recipes to suit every palate and skill level, from Lancashire Hot Pot and Roast Leg of Pork with Crackling to Double-Bone Beef with Red Wine Sauce, Seven-Hour Leg of Lamb, and Chicken with Forty Cloves of Garlic. (Previously published as Bones.)

The owner of an award-winning cake business, Julie Duff shares over 200 recipes that represent Britain’s rich baking heritage. While some are for traditional fare whose origins are unknown, others have close association with specific regions and local produce, including Bath Buns, Bara Brith, Guinness Cake and Selkirk Bannock. Notes on the origins of each recipe are given, as is practical advice on equipment, techniques and ingredients.

208 Squadron, based at RAF Valley in Anglesey, was disbanded during its 100th year of operations in 2016. In this history marking the centenary, Air Commodore Graham Pitchfork, who formerly commanded the squadron, describes how it evolved, from its formation as Naval 8 on the Western Front during the First World War, through its activities in the Second World War and Gulf War to its modern-day role as an advanced flying training squadron.

Armenian-born writer Arto der Haroutunian (1940–1987) shares more than 200 recipes for using yoghurt more widely than as an ingredient for breakfasts, desserts and dips. As well as instructions for making yoghurt, this well-illustrated book shows how to incorporate it into soups, salads and breads as well as heartier meals using eggs, meat and fish. Drawing on culinary traditions from around the world, each recipe is clearly explained, with measurements given in imperial and metric.

An accomplished author and war correspondent during the Second World War, Norman Macmillan was a fighter pilot during the First World War and turned his literary skills to recording his experiences in this classic book, first published in 1929. Joining the Royal Flying Corps in 1916, Macmillan's active service included flying Nieuports, Sopwith 1 1/2 Strutters and Camels in France and Italy, claiming nine victories before an injury forced him to take up a training post.

Ideal for those new to creating meat-free meals, this cookbook offers nutritional advice and over 100 traditional, Mediterranean and more exotic recipes. Dishes for entertaining are featured, in addition to everyday snacks, lunches and dinners including potato pancakes served with tzatziki, Japanese inspired red cabbage salad and Vegewok with Thai coconut sauce.

As the First World War progressed and the capabilities of combat aircraft improved, new units were formed to keep pace with the German aerial threat. No.3 (Naval) Squadron of the Royal Flying Corps was among them and this classic memoir, first published in 1977, is pilot 'Tich' Rochford's account of his time with the unit flying Sopwith Camels and Pups on the Western Front from January 1917 through to the end of the war.

A leading First World War ace, Billy Bishop's preference for 'lone wolf' attacks was daring and dangerous but also left him open to suspicion over the accuracy of his victory claims. With over 70 illustrations and archive photographs, this forensic examination of his flying career cross-references his combat reports with other accounts by both friend and foe and his own private correspondence (which relate some death-defying experiences) to build up a complete picture of the Canadian-born pilot's aerial exploits.

Born in Berlin to Polish-American parents, Andrew Wiseman was forced to flee from the Nazis twice, first to Poland and then to England. Having enlisted in the RAF, he was shot down over France, captured, and in 1945 suffered the 'long march' as the Germans forced prisoners hundreds of miles westward to evade the advancing Russians. This biography traces a remarkable life through these extraordinary experiences and into post-war London, where Wiseman became a television producer for the BBC.

With its vibrant flavours and simple ingredients – rice, seafood, olives, almonds – Spanish cuisine is firmly rooted in home cooking. Beginning with a journey through each of the country's regions, this vibrant and enthusiastic handbook explores the culture in which the food is grown, cooked and eaten. The recipes for salads, soups, main meals and puddings include Rice with Clams, Artichokes with Ham, Pork with Chestnuts, and Arrope – an Andalusian fruit compote.

Like her friend Elizabeth David, who introduces this book, Jane Grigson (1928–1990) saw food as an expression of human culture, and wrote about it with elegance and erudition. This collection of her best-loved recipes is arranged by region. There are chapters on England, France, the Mediterranean, the rest of Europe, the Americas, and India and the Far East, plus Charcuterie as well as Treats and Celebrations, and Grigson also offers advice on the choice and preparation of ingredients.

Arto der Haroutunian (1940–87) was born in Aleppo, Syria and lived in the Levant. He came with his family to England as a child, and recalls how he longed for the fruits of their Beirut garden. In this cookbook, first published in 1985, he explores 'the known, the little-known and the few still unknown to the British' vegetables in recipes ranging from salads and simple cooked vegetables to casseroles, pies and nut and pulse-based dishes. Slightly off-mint.