You don’t get a bad feast. A disappointing meal, a bland buffet, perhaps, but never a dull feast. Feasts denotes satisfaction; plump happy tummies stuffed with plentiful deliciousness, and lots of other food-related superlatives. As such, it’s a fine name for a cookbook, and a fitting one for the latest release from Sabrina Ghayour: the ‘Princess of Persian’, ‘queen of Eastern cooking’, and all round good egg, championed for her foolproof, flavour-packed approach to Middle Eastern cuisine, without any complicated faff.

The Persian chef, food writer and cookery teacher has garnered a dedicated fan base following two best-selling cooking books: her debut, Persiana was named Best New Cookbook by Observer Food Monthly and Book of the Year at the 2015 Food & Travel Awards, and her second, Sirocco, debuted at no.1 in the Sunday Times bestseller list. Pulling off a third hit, as many bands will attest, is a tricky feat, though of course she has done it and at just the right time too. Feasts has arrived just as we descend into colder months when one craves warmth and colour, sweetness and spice; that back to school time when you seek inspiration to see you through the rest of the year and beyond, and when energy levels start to dip in prep for hibernation, and the temptation to dial up for dinner or eat baked beans straight from the tin, while you tuck up in bed with a stream of new box sets, is ever growing.

Feasts has you covered from dawn to dusk, with eight core chapters focusing on Breakfast & Brunch, Weekend Feasts, Quick-Fix Feasts, Vegetarian Feasts (although there are plenty of meat-free recipes throughout), Summer Feasts, Lighter Feasts, Special Occasions and Comfort Food, and, like the secret track you used to get if you let an album play out, an Additional Menu Ideas section at the end, with combinations of dishes from the previous pages to make up a Vegan Feast, Casual Food with Friends, and the like. Foodie ideas aplenty.

Sabrina’s inspiration comes from the great parties her family would throw, and the inevitable feasts being served during them, so the chapters are laid out as so – with an anecdotal introduction and menu idea at the start, followed by a selection of chop and change, big and small plates, plus accompaniments. It’s a refreshing take, where cookbooks largely tend to split by course or cuisine. There are dishes here to whip up and serve with drinks, easy post-work go-tos, lounge-y weekend one-pots, and recipes that look like they require a great deal of skill, but don’t, fit for when you want to impress (e.g. the Fig & Rose Millefeuille). Many will become firm favourites, to be cooked again and again.

Unusually, my boyfriend got to the book before I had a chance. First we were treated to the pan-fried lamb steaks, preserved lemon, coriander and garlic with the suggested side of coriander, lime and garlic rice – so fresh and tasty, and one that’d work brilliantly with chicken or fish too. Sabrina is very pro swapping ingredients here and there if you don’t have exactly what’s suggested or to make it your own, which is exactly the sort of frame of mind that makes cooking at home a pleasure. That triumph was followed by a weekend breakfast of the whipped ricotta and fig toasts, which were sweet, spicy, creamy, fruity, crunchy, and a tiny bit salty – just so, so delicious. Pretty too. Perfect brunch fodder, or the sort of thing you’d crave after a workout or night out.

Spiced chai-frosted cupcakes I plan to bake soon, not to mention the pear and thyme tart, while the ingredients are still readily available. Both are the sort of treats you’d want to whip out of a rucksack on a crisp autumn walk, along with a flask of the cool mint tea mojito on page 64. Same goes for the black garlic, tapenade and feta rolls, a clever twist on a cinnamon swirl. I’ve marked more pages than not, and will be spending the hibernation season working my way through them. And when summer comes around again, there’ll be plenty more to dive in for: a raspberry, cardamom and vanilla yoghurt fool, and everything under the Summer Feasts chapter – blueberry, lime and ginger cheesecake, the vine-baked sea bass, a collection of interesting salads…

Feasts is as colourful and inviting on the inside as it is on the out – one that’ll be well thumbed and food splattered. As good a place as any to start your food journey with Sabrina Ghayour, a book that’ll delight her existing fans, and another delicious delve into Middle Eastern cuisine. Sabrina has done it again.