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.

For May, the cookbook club chose a book that celebrates bold, ingredient-led cooking from one of the UK’s most respected chefs.

For the Love of Food by Paul Ainsworth is a reflection of his passion for seasonal produce, thoughtful technique and dishes designed to be shared. Inspired by his Cornish surroundings, the book brings together vibrant plates that balance comfort with refinement – from relaxed midweek cooking to dishes that feel a little more special.

It’s a collection that encourages you to cook with confidence, embrace great ingredients and, above all, find joy in the process – exactly what cooking at home should be about.

In April, we turned to the relaxed, flavour-led cooking of Better at Home by Colu Henry – a collection built for easy, confident cooking and dishes that fit seamlessly into everyday life.

Congratulations to Kelly Bowers, whose take on the Manhattan clam pasta was a perfect example of just that: adaptable, thoughtful and full of flavour. Making clever tweaks along the way, from adding fresh, zesty breadcrumbs to adjusting the pasta and sauce, Kelly created a dish that was both simple and deeply satisfying.

Quick to prepare and packed with bold ingredients like ’nduja and clams, it’s the kind of recipe that delivers big results with minimal effort – and one that was, in Kelly’s words, “slurped and enjoyed by all”.

Take a look at the recipe and explore the rest of this month’s entries below.

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