Just had a look at this sampler and love the brilliant photos which make me want to try these recipes. I admire and enjoy Marcus Wareing's expertise and style of cooking so it would be a real treat to have the chance to try some of his dishes. The recipes featured seem easy to follow and I can see would work, unlike some celebrity chefs. I have already put the ingredients to make the Fig Cheesecake on my shopping list to make in the near future as I know friends and family visiting in the coming days would be sure to enjoy it. This book will definitely be on on my Christmas list if not too late! If too late, then I shall be seeking it out to lift the January blues after the festivities. I have now (as of 15th December) made the Fig and Ginger Cheesecake and can report it was a hit with a group of ex-work friends when we met up this week for a get together and it has certainly whetted the appetite for more.

Will not be posting a review based on three recipes but they were all fairly uninspiring. I wouldn't be in a hurry to see the rest of the book.

I would like to thank Netgalley, HarperCollins UK, Nonfiction and Marcus Waring for the three sampler menus from ‘New Classics’ for my honest review.

The recipes look tasty with easy to follow instructions and i have every intention of trying out the Pork Belly recipe over the festive season.

I have every intention of buying this. Recommended.

Another perfect example of a well thought ot cookbook. Will happily buy the full version!! Yummy food!!

Some great little recipes to try over the party season. Ingredients are attainable yet still seem luxurious.

I have just kindly received a sampler of this lovely book from NetGalley and look forward to trying the 3 recipes in it. The Honey-baked Feta with Lavender, Thyme and Rye Crisps sounds good but I'm going to have to wait until the summer as I trimmed my lavender back at the end of the summer! The recipes are nicely presented with lovely photos. I've never cooked pork belly but am quite tempted by this recipe for Slow Cooked Pork Belly with Burnt Pear and Nutmeg as all are flavours I like. And the Fig and Ginger cheesecake sounds great too.

Had a sneek preview of Marcus Wareing’s new cookbook ‘New Classics’ which aims to introduce new flavour combinations using seasonal ingredients. Recipes included Honey-baked feta and lavender thyme with rye crisps and also Slow Cooked pork belly with burnt pear and nutmeg. This is a nice teaser and just the sort of simple recipes I like, whether I can find lavender thyme locally is another matter!

Thanks to HarperCollins and Netgalley.

sadly, I was unable to download my preview to carry out the review. The recipe's sounded nice having read other reviews and I'm sure I would have enjoyed them. Maybe I will check out the book this Christmas break.

I'd definitely be interested in seeing more of this book. This sampler has 3 recipes: Honey-baked feta with lavender, thyme and rye crisps, slow cooked pork belly with burnt pear and nutmeg and fig and ginger cheesecake.

I don't eat meat so the belly pork is out, but the other two recipes sound amazing. I would never have thought to bake feta but I'm definitely going to try it and I've never been brave enough to use lavender in cooking but this recipe with the thyme has given me the confidence to try it. I have quite a sweet tooth so cheesecake in any form is a winner for me and the ginger biscuit base had my mouth watering.

The recipes I've seen definitely look do-able for even a novice cook like me and I'm sure any guests lucky enough to be served these delights will be amazed and impressed.

Thanks to NetGalley for the sampler, I'll definitely have a look at the whole book to see what other novel ideas Marcus Wareing has.

Nice photography and tasty looking recipes. Not sure I would make them myself though, maybe the cheesecake if I could afford all those figs.

A very short sampler with 3 fairly simple recipes. I'll definitely be trying out the Honey Baked Feta. Hard to judge the book on so few pages but worth a look.

I love to cook and always enjoy trying different recipes. This is a must have cookery book and shall be buying a copy when i next go shopping. I couldn't tell you which recipe i shall be making first, as too many have caught my eye. Just from the few recipes in this sampler, the instructions appear to be easy to follow and ingredients easy to purchase. The notes on ingredients is very helpful. Recommended.

My thanks to Netgalley and the Publishers. This is my honest review.

The sampler itself is not great, the Times supplement is far better. I've tested a recipe on there and it came out great but I wanted to see a list of contents before I purchased it (not a fan of fish so cookbooks that are 50% fish recipes are no good to me). Can't wait for my New Classics to come however, big fan of Marcus' recipes, he's in the top three with James Martin and Delia Smith for recipes you can trust.

Some great looking recipes need to get figs. Looking forward to ginger and fig cheesecake yum yum 😋 I have given 4 stars but that may change once I’ve made a couple of the recipes.

Although this is just a small sampler of the book, the recipes for honey-baked feta and fig and ginger cheesecake look so tempting and easy enough to try at home!

These are definitely mouth watering recipes. I love the sound of pork and pear together. Really looking forward to trying it. I am seriously considering buying the book as well.

I received a sampler version of this new classics sampler cookery book from Netgalley in return for a honest review.

There were 3 recipes included, all with full colour photographs and easy to follow instructions. All the ingredients used seem generally easy to get hold of, though some of it fancy in my opinion, such as lavender & rye bread.

The one recipe that caught my eye was tthe slow cooked pork belly with burnt pear & nutmeg which looked delicious. It a long recipe as it is marinated for at least 12 hours before being cooked over a low heat for about 3 hours. The introduction to the recipe explains why the pork is cooked slowly which is helpful. In this recipe the crackling is made at the end of the cooking process by grilling the pork for about 20 minutes and the vegetables the pork was originally cooked on, are turned into an easy gravy to accompany the dish; however It does not come with any recommendations as to what to serve it with.

Other recipes included were honey baked feta with lavender, thyme & rye crisp and fig & ginger cheesecake.

I really like this little sample of Marcus Wareing's new book. He always comes across as a down to earth chap who is mainly interested in the food he cooks and not himself, unlike so many well known 'celebrity' chefs these days. I cook belly pork a lot and I am looking forward to trying this different take on it. Followed by the fig cheesecake quite likely. Delicious.

Unfortunately, I don't eat pork and I am lactose intolerant and so these were not great sample recipes I received to make a judgement on. I do love watching Marcus Wareing though on Masterchef The Professionals and so I will definitely look out for this book in the shops to have a proper look at it to decide whether I would buy it or not. Lovely photos. Just a shame I couldn't review the book in full to enable me to write a proper review.

I like Marcus Wareing; he comes across as down to earth and friendly with none of the histrionics and ego associated with some names. I have one of his books which focuses on British cooking and was interested in this short sampler.

Based on just three recipes in this sampler, feta, belly pork and a scrumptious looking fig cheesecake, this is a book I'd be delighted to own and use. The photos are stunning and do each dish justice. The book works well as a double page layout on a tablet device where both the photo, ingredients and method are well laid out. But the great joy is the simplicity of both ingredients and preparation. The pork recipe is incredibly easy and reading through was literally making my mouth water. It's a dish which a novice cook could easily tackle and be proud of the result. Equally, it's likely to prove inspirational to old hands at cooking and provide a totally new twist to familiar dishes. It's on my wish list and I'm delighted to recommend.