Pull Up a Chair – Cookbook Giveaway
July 10, 2025 by JennyEnter our US/CA giveaway to win one of three copies of Pull Up a Chair – Recipes for Gatherings Big and Small, Morning to Night by Martha Collison.
At just 17, Martha Collison became the youngest contestant ever on The Great British Bake Off’s fifth series in 2014. Since then, she’s built an impressive career as a food writer, broadcaster, and recipe creator.
She has since written three cookbooks, Twist: Creative Ideas to Reinvent Your Baking, Crave: Brilliantly Indulgent Recipes, and her recent title Pull Up a Chair, established a regular column for Waitrose Weekend (her recipes for Waitrose here) and built an impressive online following on social media. She became resident Show Chef on the Graham Norton Radio Show with Virgin Radio, and has also appeared on BBC1’s Saturday Kitchen and regularly collaborates with household name brands.
In 2024, Martha made the shortlist for the Guild of Food Writer’s ‘Recipe Writer of the Year’ award. She’s passionate about making delicious food accessible while championing sustainable produce—all while cooking for her young family.
Pull Up a Chair invites readers into Martha’s kitchen, where big flavors meet minimal fuss. Whether you need a weekend brunch spread, a coffee-date treat, a three-course dinner party, or a quick weeknight meal for two, these recipes deliver without demanding hours in the kitchen.
With helpful recipes such as My Hollandaise has split! and Overnight focaccia with variations – there is no excuse for not having everyone over for good food. Sheet-pan pizza Frozen tiramisu
The book features over 100 easy-to-follow recipes organized into eight chapters spanning breakfast through dinner, plus picnics, desserts, and drinks. Gorgeous photography accompanies each recipe, inspiring readers to cook and share. For anyone seeking simple ways to nourish and delight friends and family, this collection provides everything needed.
The gorgeous photography adorns the recipes and provide inspiration to head to the kitchen and join Martha to create meals and memories with families and friends.
There are 13 online recipes to try now and the publisher shared the recipe for the Sweet wine peach galette below.
This rustic, free-form tart consisting of homemade flaky pastry enveloping ripe peaches scented with lemon thyme and sweet wine instantly transports you to a sunny day in the south of France. It’s best enjoyed with a dollop of Greek yogurt and a chilled glass of dessert wine in hand.
Sweet wine peach galette
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Serves 8 ~ Preparation time 30 minutes, plus chilling
Cooking time 40–45 minutes
For the pastry
- 30g (1oz) ground almonds
- 225g (8oz) plain flour
- 25g (1oz) caster sugar
- 150g (5½oz) butter, chilled and cubed
- 1 egg
- 4 tablespoons cold water
- 2 teaspoons demerara sugar
For the filling
- 450g (1lb) ripe peaches or nectarines (about 4), stoned and sliced into wedges
- 50g (1¾oz) caster sugar
- 2 tablespoons cornflour
- 1 teaspoon vanilla bean paste
- 1 tablespoon Sauternes (or other dessert wine)
- a couple of lemon thyme sprigs, leaves picked
- 2 tablespoons ground almonds
For the glaze
- 1 tablespoon apricot jam
- 1 tablespoon Sauternes (or other dessert wine)
Greek yogurt, to serve
Start by making the pastry. Add the almonds, flour and caster sugar to food processor (or a large mixing bowl) and mix to combine. Add the cubed butter. If using the food processor, pulse a few times, until the butter is in pea-sized pieces. Don’t pulse too finely, as you want visible streaks of butter; these will melt in the oven for a flaky pastry. If you’re doing this by hand, rub in the butter using your fingers until you have a mix of breadcrumbs and pea-sized chunks.
Remove the blade from the food processor, if using. Separate the egg, reserving the white for later, and whisk the egg yolk in a jug with the measured cold water. Add this to the mixture and stir with a round-bladed knife until the dough starts to come together. You may need to add a little more water, but don’t overdo it, as you’re looking for a fairly dry dough.
Squeeze the dough between your hands to make a cohesive ball, then wrap and chill in the fridge for at least 1 hour.
Spread a large piece of baking parchment over the worktop and place the chilled pastry in the centre. Roll it out into a large circle, around 30cm (12in) in diameter and around 5mm (¼in) thick – the edges will be a little craggy. Slide the pastry, still on the parchment, on to a large baking sheet, cover loosely, then chill again while you prepare the filling.
For the filling, combine the peach wedges in a large mixing bowl with the sugar, cornflour, vanilla bean paste, Sauternes and half the lemon thyme leaves. Mix well and set aside.
When you’re ready to bake, preheat the oven to 190°C (170°C fan/375°F/gas mark
Sprinkle the centre of the pastry with the ground almonds. Arrange the fruit in the centre in a single layer, leaving a clear border of 3cm (1¼in) around the edges. Try not to pile the fruit pieces on top of each other, or the resulting tart will be too wet. Leave any excess liquid in the bowl at this point.
Create a rim on the galette by using the baking parchment to fold the pastry border up and over the fruit, pressing it around the edges. Repeat all the way around, and don’t worry about it being neat – that’s the beauty of the galette! Pour any of the liquid remaining the bowl over the exposed fruit. Beat the reserved egg white and brush it over the pastry rim, then sprinkle it with the demerara sugar.
Bake the galette for 40–45 minutes, until the pastry is deep golden and crisp all the way around.
Warm the apricot jam and sweet wine together in a small saucepan over a low heat, then use a pastry brush to glaze the fruit all over, while it’s still hot from the oven. The filling may look runny, but if you allow it to cool to room temperature before slicing, it will thicken and set. Serve with the remaining lemon thyme leaves and a dollop of Greek yogurt.
Special thanks to the publisher for providing three copies of this title in our promotion open to Members in the US and Canada. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 31st, 2025.
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