#1 New Zealand bestseller #1 Amazon bestseller #2 Audible bestseller #3 New York Times bestseller #3 Sunday Times bestseller #4 Australian bestseller
From the former prime minister of New Zealand, then the world’s youngest female head of government and just the second to give birth in office, comes a deeply personal memoir chronicling her extraordinary rise and offering inspiration to a new generation of leaders.
Finished The Let Them Theory and wondering what to read next? Check out this list of 20 suggested picks that will leave you feeling inspired and empowered.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
In many parts of Greece, skordalia is known as a garlic and potato dip, but the combination of bread and walnuts, common in the north of the country, gives the condiment richness and body.