Have you ever wondered what your favourite rugby player cooks and eats when he's not on the pitch? Well now you can find out!

This official Welsh Rugby cookbook, The Dragon's Kitchen contains over 60 recipes from a who's who list of Welsh rugby legends and all profits from the book go to the Welsh Rugby Charitable Trust.

Players from all eras – including many of the current team – have come together to produce a book that will inspire many a Welshman and Welshwoman to get into the kitchen and attempt to emulate their heroes' culinary exploits!

The book is packed full of recipes cooked by the players (or by their wives and mums!) and includes Gareth Edwards' Vichyssoise Vert, current captain Sam Warburton's Chilli Con Carne, Scott Quinnell's Beef in Whisky and Leigh Halfpenny's Welsh Lamb Cawl.

A serious cookbook, but light in tone and accessible to all levels of chef, The Dragon's Kitchen contains a wide selection of starters, main courses, desserts and even a selection of Welsh treats like Nettle Beer, Bara Brith (Speckled Bread), traditional Welsh cakes and cool Cymru tea, all gorgeously photographed with stories from the players about why each dish is important to them.

Wales captain, Sam Warburton, was happy to include a recipe and to support the project, "We had a lot of fun getting together for the book but most importantly it's for a great cause. Too many players get injured at a young age and need looking after for the rest of their lives. The Dragons' Kitchen will hopefully be a nice way for people to support the Trust while also getting closer to the players and seeing what they get up to in the kitchen!"

The book includes recipes from legends such as; Gareth Edwards, Barry John, Jonathon Davies, Phil Bennett, Gareth Thomas, Stephen Jones, Scott Quinnell, Sam Warburton, Adam Jones, Leigh Hafpenny, Rob Howley, Bob Norster and coach Warren Gatland.