• Eat Your Books

  Also published in the US as Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (2008).

Notes about Recipes in this book

• Quick salmon tikka with cucumber yoghurt

  • adrienneyoung on May 23, 2011

    A decent, VERY quick meal if you've got the jarred curry paste on hand. And pretty healthy, actually!

  • melissabazley on September 11, 2011

    very tasty, quick & easy. I pan fired the salmon for a couple of minutes on each side, then finished it in the oven @ 160 degrees C for 4-6 minutes. YUM

  • Ro_ on November 08, 2021

    Agree with the other comments, this was easy, quick and tasty. You could make it with any type of curry paste. I served with rice instead of naan.

• Prawns and avocado with an old-school Marie Rose sauce

  • debkellie on January 17, 2017

    Feeling peckish & retro - just happened to have all ingredients on hand - a very nice Marie-Rose sauce!

• Chicken and leek Stroganoff

  • melissabazley on September 11, 2011

    Didn't take only 19 minutes, more like 45minutes! Good with pasta as well

  • KIGirl on November 22, 2014

    I used chicken Maryland pieces - good flavour but would probably use less cream if using pieces again

  • redjanet on May 01, 2015

    This is a very easy to make version of stroganoff using chicken instead of beef. The result is a quite creamy, tasty dish. It might be a little bit too creamy for some, but with some added squirts of lemon at the end it is more refreshing than you would imagine.

  • lizebeth on March 31, 2019

    Lovely creamy, flavoursome and easy recipe.

  • sarahlegge on September 10, 2021

    recipe is on page 34

  • Ro_ on October 31, 2021

    This definitely gets points for simplicity, but it tasted a bit meh. I'd have liked the chicken to be seared and then added to the sauce, I think.

  • No1Alicat on February 22, 2026

    Always a family favourite! My girls loved this when they were young, now I’m making it for my grandsons ??

• Asian chicken noodle broth

  • melissabazley on September 15, 2011

    A tasty recipe but needed some minor changes to make it easier to eat...I would suggest chopping the vegies into smaller manageable pieces - I halved the baby corn & snow peas and chopped the asparagus into 4 pieces per spear. Smaller pieces of chicken are also better for eating. I added 3 tablespoons of ketchup manis (sweet sticky thick Malay/indonesian soy) instead of regular soy. Not bad for a light, healthy dinner in summer.

• Chicken fajitas

  • melissabazley on September 11, 2011

    Delicious, quick & easy...a regular quick dinner for us.

• Classic tomato spaghetti

  • melissabazley on September 11, 2011

    Really quick, easy & tasty. Great basic recipe. Excellent variations as well

• Broccoli and pesto tagliatelle

  • melissabazley on September 11, 2011

    I added some creme fraiche to give it more creaminess.

  • Susan_F on June 17, 2014

    Also added crème fraiche. Makes a quick but worthwhile pasta dish. Will definitely make again.

  • Ro_ on January 14, 2021

    It is what it says it is. Nothing really special about it - I wasn't that convinced by the potato shavings. I would have preferred with this dish with some acidic elements to lift it a bit eg capers, lemon etc.

  • Leo on May 07, 2024

    We ate it. Agree with other comments about the need for some acidity. It was a bit bland and the potato shavings were strange. Definitely not a repeat.

• Macaroni and cauliflower cheese bake

  • rebecca1july on June 16, 2011

    Great afterwork family supper

  • melissabazley on September 11, 2011

    Not bad. I used sour cream as well as creme fraiche

  • lilham on December 08, 2015

    A delicious one-pot after work dinner. I made it from start to finish in 15 min. The children loved it. I used frozen cauliflower. I also soften the cheeses in the microwave instead of over the pasta.

• Mini shell pasta with a creamy smoked bacon and pea sauce

  • melissabazley on September 11, 2011

    I added more peas as I love them...and also used prosciutto instead of pancetta. I found 1/2 lemon plenty. Very delicious :)

  • laura75 on July 08, 2013

    This is one of my favourite dishes.. EVER! I absolutely love it. It is so easy to make and tastes super super good. I once made it without mint and it just wasn't the same.. definitely need to have both mint and lemon juice. I always use bacon.. whatever kind I have.

• Chicken chow mein

  • kezbabybabe on May 26, 2022

    You can leave the mushrooms out; I also used bottled lime juice instead of purchasing a whole lime.

• Sizzling beef with spring onions and black bean sauce

  • Susan_F on January 08, 2014

    This is delicious, but in my house really isn't enough for two. I will pad it out a bit next time with some red peppers and maybe some other stir-fry veg.

  • paul_56qwec on May 23, 2026

    Easy dish to prepare. Like the previous review, would benefit from the addition of peppers, or stir fried vegetables

• Super-quick salmon stir-fry

  • Ro_ on February 03, 2020

    I wouldn't categorise this as a stir fry so much as a soupy-broth with vegetables and salmon, but it was very nice all the same. Used mushrooms and peas instead of mangetout as it's what I had.

• Chicken korma

  • melissabazley on September 11, 2011

    This recipe is better than a restaurant...I added 4 tablespoons of tomato paste as well as a sprinkle each of ground cardomom, ground cinnamon and ground cloves. It easily serves about 8 people... great made with Jamie's curry paste, rather than the Pataks paste.

  • redjanet on May 01, 2015

    Using a lot of easy to find store cupboard ingredients, this is a simple recipe that provides delicious results. Though I wouldn't say that it tastes quite like a korma you would get from a takeaway, it is still a fulfilling hearty meal, which also reheats very well for lunch the next day.

  • Ro_ on December 07, 2021

    I made this with his own korma paste recipe, and cooked the chicken thighs on the bone then pulled the meat off. The flavours were good, but I didn't love the texture of the sauce, there was a grittiness that I think came from the dessicated coconut and flaked almonds that were stirred in. Overall my favourite korma recipe is still Sophie Thompson's.

  • BLTMWHEA on November 19, 2023

    We made this with a vegan chicken substitute and added 2 teaspoons of soft brown sugar and 1 teaspoon of caster sugar to give the dish a more authentic takeaway taste - it tasted a bit bland without some sweetness

• Vegetable jalfrezi

  • melissabazley on September 11, 2011

    This recipe would easily serve 10 people. I only used 1/2 the cauliflower and pumpkin suggested. I also only used 1 lemon instead of 2. Great vegetarian curry...I'd recommend using Jamie's curry paste....YUM

  • Jesmondgirl on December 05, 2019

    Had no cauliflower so used courgettes. Used Waitrose gugarati spice paste. This was much hotter than the patak’s jalfrezi or Jamie’s version which is very good. Was also more watery than usual probably because I used courgettes instead of cauliflower which was not a good substitution

  • eliza on January 14, 2023

    This is a lovely dish, and it’s very adaptable. Made about 1/3 of the recipe to make about 3 servings. I used the jalfrezi curry paste from the author's website and changed the vegetables according to what I had. My version had carrots and potatoes from my veg garden instead of the squash and cauliflower. I added green peas at the end instead of the chickpeas, and served with rice. Will repeat.

  • eliza on February 17, 2025

    I keep making this veggie curry using the different curry pastes in the book. My most recent version had the tikka masala paste and I used frozen edamame beans for the legume. It was delicious. Served with rice or cooked barley makes a delicious lunch. Easy to make vegan if desired (just omit the butter).

• Lamb rogan josh

  • melissabazley on September 11, 2011

    I added a few extras to this recipe...6 cardamom pods & 4 cloves as well as a sprinkle of cinnamon powder. I cooked it for 1 & 1/2 hours & used beef instead of lamb.

• Chicken tikka masala

  • melissabazley on September 11, 2011

    Really tasty. Best made the day before as the flavour really develops. Serves about 8-10 people. I also added 2 smashed cardamom pods & 1 teaspoon of brown sugar, NO lemon. A great recipe & recommend using Jamie's curry paste rather than Pataks.

  • Ro_ on August 17, 2022

    I thought this was a decent but not fantastic chicken tikka masala. Agree with other comment that it doesn't need the lemon juice, and it would probably have been better served next day. I would also add some honey or sugar. My partner is a big chicken tikka massala fan though and he was very underwhelmed by this one.

  • dancingbutterflies on September 24, 2023

    The extra water isn't needed, as makes the sauce a little too runny. Would be better with homemade paste (used Pataks), but convenient for an easy to make meal.

• Vindaloo

  • Catherine on February 18, 2014

    I think this book is worth it for the curry chapter alone. I did the vindaloo recently having done all the others and it was the best of the lot. Really delicious. I couldn't get dried chillis so I substituted one and a half teaspoons of dried chilli flakes instead. In the curry itself I used 1 chilli (with seeds). I cooked it with chicken and left to to bubble away for about an hour. It was one of the nicest curries I ever had.

  • Jacqi on December 18, 2017

    This is a great curry. I usually use a jar of pataks instead of his paste and use lamb but it still tastes wonderful.

• Aloo gobhi

  • lou_weez on April 07, 2020

    Nothing special.

• Thai green curry

  • lou_weez on April 21, 2018

    This was a simple green curry, that was easily doubled and enthusiastically devoured by the kids ( I did leave out a few chilies).

  • Vegansarah on March 13, 2024

    Used tofu instead of prawns. Very enjoyable

  • Leo on May 07, 2024

    Really enjoyable to prep and eat on a weeknight. Easily accessible ingredients and with a food processor the paste was easy to do, I wouldn't recommend trying to make it without.

• Lemon, ginger and turmeric rice

  • scarlettchef on October 22, 2012

    Lovely delicate, but tasty rice. Served it tonight with Delia's Ground Beef Currry, from "Frugal Food". Used "easy cook" Basmati rice from Co-op, which turned out perfect.

  • Elbea on September 29, 2020

    A nice, fresh tasting side, especially when served with something rich and spicy.

• Coriander and lime rice

  • melissabazley on September 11, 2011

    I cooked my rice in the rice cooker...Goes really well with Vegetable Jalfrezi.

  • Elbea on September 29, 2020

    Fresh and zingy.

  • Ro_ on October 21, 2021

    This was nice but not exceptional. I added some coconut milk when I was cooking the rice, since I had some to use.

• Korma paste

  • melissabazley on September 11, 2011

    Needs more tomato paste or tomato puree.

• Jalfrezi paste

  • melissabazley on September 11, 2011

    I used tomato paste instead of tomato puree

  • eliza on January 14, 2023

    Used this recipe to make curry paste for his vegetable curry. I had to omit the cilantro as I didn’t have any, and also left out the fenugreek (personal taste). It worked very well, and was delicious in the recipe. My only change would be to double the recipe in future since my full size food processor had trouble with the smaller amounts. I’m going to try freezing the leftovers. Update: froze perfectly.

• Rogan josh paste

  • melissabazley on September 11, 2011

    Very tasty & spicy

  • eliza on July 13, 2024

    Made this curry paste to use in my own veggie curries. It’s very easy to make, just a bit time consuming. I now always make double and freeze which works very well. My veg curry this time followed his jalfrezi curry recipe subbing the Rogan josh paste and using potatoes and some dark chickpeas with some broccolini added at the end. Delicious.

• Tikka masala paste

  • melissabazley on September 11, 2011

    I used tomato paste instead of tomato puree & added 1/4 teaspoons of ground cinnamon & juice of 1 lemon. Delish !

  • eliza on December 09, 2024

    Another good paste from this book. I had to omit the cilantro and mine turned out a bit on the mild side (probably due to my garden chilli pepper being not so strong), so I added some extra cayenne. Used it in a veg curry where it was quite nice; looking forward to trying it with the chicken tikka masala recipe.

• Vindaloo paste

  • eliza on October 22, 2024

    Made this paste with garlic and chilies from the garden. I omitted the fenugreek since I was all out. Most of this batch goes to the freezer for fall and winter meals. Another easy paste to be used to make curries in the next few months.

  • eliza on April 28, 2025

    Used this paste for one of my vegetarian curries with leek, carrot, sweet potatoes and regular potatoes. Topped with my batch cooked chickpeas from the freezer, and used lime juice for lemon. My chillies were extra hot this time so it turned out very spicy and delicious.

• Jam jar dressings: French dressing

  • redjanet on September 07, 2011

    Perfect quick and easy salad dressing that you just make by shaking the ingredients together in a small jar. I love it!

  • melissabazley on September 27, 2011

    Brilliant basic recipe for salad dressing...never need to buy the bottled stuff again !!

  • gillsil on January 12, 2023

    Love this - so easy and a great flavour. I used whole grain mustard as that’s what I had on hand.

• Jam jar dressings: yoghurt dressing

  • Ro_ on May 20, 2020

    Made this to go with a crunchy salad as a side for chili. Worked really well. I added a touch of honey. Delicious, tangy and creamy.

• Jam jar dressings: lemon dressing

  • melissabazley on September 27, 2011

    A fantastic, zesty, tangy dressing...great on summer salads & fish or chicken dishes.

  • Ro_ on February 25, 2020

    This is nice, but needs a bit of honey/sugar to offset the sourness of the lemon, and would be good with some herbs too eg thyme.

• Jam jar dressings: balsamic dressing

  • melissabazley on September 27, 2011

    My favourite dressing with anything containing tomatoes. Delicious...can replace the balsamic with red wine vinegar too for a variation.

• Evolution potato salad

  • melissabazley on September 27, 2011

    A great change from the regular mayo version of potato salad. I served mine to vegetarians so didn't add the bacon, instead I put in 3 chopped boiled eggs & handful of cherry tomatoes, chopped in half. Great summer dish

  • KIGirl on September 02, 2014

    #1 7/10

• Evolution tomato salad

  • melissabazley on September 11, 2011

    Good as a meal as well as a side salad. Very delicious, also great with baby bocconcini as well. Highly recommend.

  • KIGirl on September 02, 2014

    #1 7/10

• Evolution cucumber salad

  • Jacqi on December 18, 2017

    This salad is very nice although not outstanding. Quick and easy to make and great for a weeknight. I made the version with yoghurt and olives.

• Evolution carrot salad

  • lizcoates on April 15, 2014

    This is one of our favourite salads, so unique and wonderful flavours. We have never added the pappadoms (sp?) but I'm sure they would be delicious. Don't hold back on the herbs.

  • Jacqi on December 18, 2017

    I have been making this salad for years. Jamie has got the balance just right and it is a family favourite. I use the best feta i can get and skip the pappadams.

  • eliza on February 07, 2023

    We love carrot salads and this is a good one. I added some shaved Brussels sprouts from the garden and added the nuts and clementine. I’m sure the feta or goat cheese would be very good in this.

• Rice salad

  • rebecca1july on June 16, 2011

    Great dish looks fantastic

• Leek and potato soup

  • melissabazley on September 11, 2011

    I found this soup rather disappointing...I added sour cream to give it more flavour. I also used only 800ml water instead of 1.8L. I like my soup more thick than runny.

• Sweet potato and chorizo soup

  • redjanet on September 07, 2011

    This soup is delicious. The quantities specified make a huge amount, which is great for portioning up for packable work lunches.

  • melissabazley on September 11, 2011

    I fried the chorizo separately before adding it to the soup. Excellent flavour. Only added 1 litre of water, not the 1.8L in recipe. I prefer my soup thicker. Can use coriander instead of parsley & I added a dash of cream as well. YUM

  • jferjfer on May 29, 2015

    I agree with less stock, as I prefer mine thicker too. Also, for a veggie option, I substitute the chorizo with parsnip and plenty of hot smoked paprika.

  • Vegansarah on September 02, 2021

    I used 4 Morrisons chorizo-style vegan sausages and bouillon instead of stock. Loved it

  • Ro_ on January 05, 2026

    Delicious. I used less stock, mostly because I couldn't fit the full amount in my pan, and txistorra sausage instead of chorizo, because it's what I could get. It made tons of soup, and it was really tasty. If I made again, I might reserve some bits of fried sausage to sprinkle over the soup for serving.

• Pea and mint soup

  • melissabazley on September 11, 2011

    SO yummy...I love the sweetness of this soup and it's so healthy. I added 1 peeled potato as well & a splash of cream. Only needs 800ml water, or 1 litre if adding potato as well ( I prefer my soup thicker). A regular in our house during winter.

• Cauliflower cheese soup

  • melissabazley on September 11, 2011

    I used only 750ml water instead of 1.8 L.

  • gillsil on December 17, 2018

    I admit I played a bit fast and loose with Jamie’s recipe - I didn’t have any carrot or celery but I did have a red pepper and a few tenderstem broccoli florets which needed using up so I substituted these. I also cut back the stock to 1L and the cheese back to about 125g. It turned out delicious with a lovely undertone of warmth from the mustard and a very pretty peach colour. I was impressed by the very easy method. Will definitely make again..

• Lentil and spinach soup

  • melissabazley on September 11, 2011

    A bit dull actually...I added 1 teaspoon ground cumin to add some flavour. Not my favourite soup.

• Parsnip and ginger soup

  • melissabazley on September 11, 2011

    This was delicious...I only used 1L of water, plus I added 250ml coconut cream and 1 teaspoon ground cumin. A great winter warmer with a nice spicy flavour with these additions. Highly recommend.

• A cracking burger

  • melissabazley on September 11, 2011

    Awesome burgers...my go-to burger recipe now. We can't get Jacob's crackers in Australia, so I use Saos. I used 10 instead of 12. A brilliant recipe.

  • JanetteF on February 14, 2015

    Pattie has great texture, quite firm. Try adding a grated carrot and courgette next time to moisten the mixture. Kids liked it as no onion...

  • Ro_ on November 15, 2019

    Ideas I would re-use from this recipe are: 1 - adding smashed up crackers to the mix (I didn't have cream crackers so used a few leftover wheat crackers and some Japanese breadcrubs) - they really helped hold the burgers together and give a good texture, which enabled the second thing I like from this recipe which is 2 - cooking them on a griddle pan for 3-4 minutes each side. In the past I've had problems cooking homemade burgers on a griddle because they can fall apart a bit which makes unsticking and flipping them tricky, but with these burgers (lightly oiled, and the griddle itself lightly oiled) it was absolutely fine. I used 350g minced meat which made 3 good sized burgers. Would reuse this quantity. In terms of the seasoning of the burgers: the parsley and mustard was nice, but in the past I've added onion, ketchup and other seasonings to my burger mix which I think enhances it, I found these ones a little plain and ever so slightly lacking in flavour.

• Meatballs and pasta

  • melissabazley on September 11, 2011

    Tasty and easy. I used parsley instead of basil because basil wasn't in season. I love chilli so added a bit more. Great Italian...bellissimo

  • Ro_ on November 13, 2021

    Solid, basic meatballs recipe. Id have preferred the sauce to have more depth though.

• Minced beef Wellington

  • melissabazley on September 26, 2011

    Super easy recipe. I didn't have a block of pastry, so used 3 sheets of pastry instead and made 3 smaller ones. It still took 1 hour to cook. I sprinkled some sesame & poppy seeds on top as well...kind of like a giant sausage roll or pastie or even meatloaf. Great served with Jamie's chilli & capsicum chutney from Jamie @ Home. A goos weekly recipe.

  • TLouise on January 27, 2021

    The Wellington tasted good although it did release quite a bit of juice while cooking making the pastry bottom a little soggy.

• Beef and ale stew

  • Waderu on February 10, 2013

    Made this vegetarian using a lb of sliced mushrooms and 2 cans of lentils, drained.

  • melissabazley on September 11, 2011

    Definitely use Guinness for depth of flavour. I also added 300ml beef stock & 2 tablespoons balsamic vinegar. I used 1kg beef as 500g didn't sound enough !! A also made some tweaks to the basic recipe...I added 2 cloves garlic, 200g mushrooms an extra can tomatoes and some fennel as well as celery. Good with all the changes. A bit bland without them !! Great the next day when all the flavours have developed.

• Roasted potatoes, parsnips and carrots

  • Waderu on September 16, 2012

    Delicious. Best cooked cooked carrots I've eaten. Didnt get much out of the whole garlic cloves. Next time I will pull them out of the pan sooner.

  • Ro_ on October 18, 2020

    Very good method for simple roasted veg. The potatoes cooked perfectly, a few of the carrots ended up a smidge blackened around the edges, I think it's important not to be tempted to cut them up too small. I couldn't get parsnips sadly so I tried some sweet potato instead which worked OK but again had a tendency to burn a little at the sides. Agree with previous comment that the garlic didn't seem to do much except flavour the oil at the early stages.

  • melissabazley on May 09, 2012

    A great recipe that is easy and gives an excellent crunchy, soft centred vegie. I will definitely be using this recipe again. It took longer than the 1 hour for my vegies to brown up nicely. Love the addition of the rosemary & garlic cloves. Delish

  • TLouise on February 15, 2022

    Very nice, I will definitely make again. Smells amazing while in the oven.

• Yorkshire pudding

  • debkellie on May 11, 2026

    And they work perfectly just in a 200C pre-heated air fryer, ready in 15 minutes.

  • Debkelliemember on February 20, 2016

    These are the best, the simplest, airiest Yorkies I've ever made - my "go to" for the last few years!

  • greenqueen888 on February 14, 2026

    Best ever Yorkshire’s - and I’ve cooked a lot of them!

• Fish pie

  • eliza on February 20, 2016

    Pretty good fish pie. Easy to make and includes some extra veggies. Don't skimp on the cheese. Recipe available on Jamie's website.

  • redjanet on April 29, 2015

    Very good fish pie recipe which is not too heavy and creamy like some. Full of vegetables and easy to make. The leftovers also tastes good cold, which is a good thing as I brought the remains to work for lunch and didn't want to make my office smell of fish by reheating in the microwave. My only small complaint is that celery is a bit awkward to grate (or maybe it's just me?) so I would recommend using a food processor to grate the vegetables and cheese.

• Parmesan chicken breasts with crispy posh ham

  • eliza on August 05, 2018

    This was excellent and very easy to make. Chicken breasts are lightly bashed, topped with cheese, herbs,and Parmesan and then pan fried. I made this as shown in the YouTube video using both thyme and rosemary. I would increase the herbs next time (just personal preference). The one caveat is the size of the chicken breasts; North American chicken pieces are much bigger than British so needed to be split before cooking. I served on a bed of greens, cherry tomatoes and shaved fennel fresh from the garden for a delicious meal.

  • Elbea on September 29, 2020

    Simple and tasty. Good weeknight dinner that can be paired with an array of sides depending on the season.

  • Ro_ on November 07, 2021

    These looked lovely and were easy to make, but I thought they tasted a bit meh. Maybe I should have upped the cheese, and I couldn't get fresh thyme (used dried) which might have also been why.

• Minted peas

  • melissabazley on September 11, 2011

    A favourite in our family with and stew/casserole. I don't add the lettuce - not a great texture. Superb flavour.

• Crunchy garlic chicken

  • melissabazley on September 11, 2011

    A great recipe for a quick, easy chicken dinner. I serve it with Jamie's chilli chutney from Jamie @ Home. Also good for making chicken parmigiana

• Mustard, crème fraiche, and white wine sauce

  • melissabazley on September 11, 2011

    Brilliant sauce, so good with chicken. Highly recommend

• Tomato, olive, basil, and chilli sauce

  • melissabazley on September 11, 2011

    Excellent with Salmon Fishcakes on page 280. Really quick to make.

• Salmon fishcakes

  • melissabazley on September 11, 2011

    Great fishcakes. Goes really well with Tomato,olive, basil & chilli sauce on page 269. I had to add extra flour to get the right consistency. Takes longer than you think because you have to rest them in the fridge for 1 hour. Great on sandwiches the next day.

  • TeamZoRo on November 21, 2016

    Made it with the baked creamy leeks from the same book. Excellent together!

• Granola

  • melissabazley on September 11, 2011

    This is THE BEST EVER toasted muesli. I LOVE the maple syrup & cinnamon flavour. It's brilliant. I make this every week. I'm sure you could sell it. I'll be making this as part of my Christmas hamper gifts this year...YUM. A must try. I recommend it with delicious organic berry yoghurt and rhubarb compote (Jamie @ Home) or with fresh strawberries.

  • aargle on February 19, 2014

    This is a fabulous toasted muesli. I miss it up with whatever dried fruit and nuts I have on hand. Dried cranberries and apricots are personal favourites and macadamia nuts are delicious. I double the mixture but not the oil and maple syrup.

• Mega chocolate fudge cake

  • melissabazley on September 11, 2011

    Try using hazelnuts instead of almonds...may need a splash of milk to loosen up the batter. Great served with choc fudge sauce and icecream !! Decadent !

• Griddled tuna and asparagus

  • melissabazley on September 27, 2011

    Quick, easy & delicious...really tasty

• Tomato and basil omelette

  • melissabazley on October 13, 2011

    Super quick, super easy, super delicious. Great flavour combo.

• Omelettes

  • melissabazley on October 13, 2011

    Brilliant basic recipe that can easily be tweaked to create all types of different flavours. Excellent for a beginner or for kids learning to cook. Delicious.

• Italian pan-seared tuna

  • melissabazley on October 20, 2011

    This is soooooo tasty. It's quick, easy and delicious. I left out the anchovies because I hate them !!! I love how the cherry tomatoes go sweet and mushy. It's almost self saucing. The lemon juice adds an excellent tang. A fantastic recipe...good for a dinner party main or entree. Highly recommend, you should try this !!

• Pot-roast meatloaf

  • melissabazley on September 11, 2011

    Great flavour. Love the chickpeas in it for something different. I used 10 crackers instead of 12.

  • redjanet on September 07, 2011

    My favourite meatloaf recipe so far. Comes out perfect every time. The loaf is moist and juicy and not too wet.

  • lizcoates on April 15, 2014

    So yummy! I don't really like the flavour of the crackers, so I substitute 3/4 cup breadcrumbs instead and it always comes out delicous.

  • terri_nedgwy on June 07, 2026

    This is a recipe that I return to time and time again!

• Bolognese sauce

  • melissabazley on September 11, 2011

    Made a few changes to this recipe...I added 2 tablespoons tomato paste and worcestershire sauce and used parsley instead of basil as basil wasn't in season. I only added 1 can water, not 2, and cooked it with the lid off to reduce and thicken the sauce. Very delicious and easily serves 6 people.

• Lasagne

  • redjanet on September 07, 2011

    Tasty, but came out a bit too wet for my liking.

  • eeeve on January 18, 2016

    On the rare occasion that we have some minced beef in, we like to make Spaghetti Bolognese one night, and turn the leftover sauce into lasagne the next; and this recipe is the one we love most - the creme fraiche works a real treat! I don't think it comes out too wet - but then I don't like a dry lasagne.

  • lizcoates on April 15, 2014

    Definitely too wet. I use a slotted spoon when putting the lasagne together and that does the trick. I love the substitution of creme fraiche and parmesan for bechamel so much I tell everyone about it!

  • saarwouters on November 13, 2017

    Lovely lasagne! Using creme fraiche is so much easier than making bechamel. Whole family loved it. The recipe says to let the sauce simmer for 45 minutes with the lid on. I took the lid off after 20 minutes, so some of the liquid could evaporate. And it worked really well. The lasagne had the perfect consistency in the end, not too wet.

• Good old chilli con carne

  • Ro_ on November 01, 2019

    I made this the day before: tasted right after cooking and then the next day: predictably it was much better the next day after flavours had melded for 24 hours. It was a little bit on the hot side for younger family members, but maybe due to the heat of my chilli powder. Overall a nice, easy recipe but doesn't beat my favourite ever chilli recipe, which is a Heston Blumenthal one from a Waitrose magazine pullout.

  • Elbea on September 29, 2020

    A good, simple chilli that doesn't taste too heavy. Chickpeas are a great addition instead of the more commonly used kidney beans.

  • redjanet on September 07, 2011

    Reliable recipe. Tastes even better as leftovers.

  • melissabazley on September 11, 2011

    My friends kids love this recipe. It's also excellent served on corn chips.

• Classic mince and onion pie

  • melissabazley on October 25, 2011

    This pie has great potential, but missed the mark for me if cooking as the recipe reads. I did lots of adjustments to get the flavour nice and rich. I added double amounts of English mustard, marmite, Worcestershire sauce, and stock cubes. I also couldn't help but substitute 250ml red wine for 1 cup of water. I think if I make this again I would also add at least double the amount of flour to thicken it up...mine was very runny, more like a casserole than pie filling. Maybe that's how the Brits like their Mince & onion pies, but I don't. I cooked the filling for almost 2 hours to try and reduce the liquid. As I said, lots of potential, but needs some serious adjustments.

  • JulieGZ on August 03, 2022

    As with the note above, I added loads more flavor to make it tasty including a good squirt of tomato paste, 1 tsp each of salt and black pepper. I then made a plate of 2tbsp cornflour to 1/4 cup water or red wine to thicken the pie. Too runny otherwise. I just used 750ml liquid, not the litre suggested. I cooked the mix and made a pie encased with savory short pastry.

• Perfect roast beef

  • cook_fresco on October 04, 2021

    Really good, esp sitting the beef on the veg - didn't have carrots and it was still delicious, did an extra red onion and 1/2 head more garlic, and fresh rosemary from garden. Needed water top up to prevent burning. 1.2kg for 50 mins at 170 as oven runs v hot. Used shallow 32in casserole instead of a roasting tin. Did yorkshires on p209 too, perfect!

  • Doodlebuglondon on June 15, 2020

    P192

• Perfect roast pork

  • alice_0uibjo on April 09, 2026

    Straight forward and easy to follow

• Perfect roast chicken

  • Ro_ on April 23, 2020

    Simple, and worth doing if you want to make a gravy. But the chicken itself wasn't the best roast chicken I've ever tasted, a bit bland and slightly dry.

• A consistently good gravy

  • kerry_4wc09m on May 18, 2026

    Very easy and tasty gravy

  • scarlettchef on January 05, 2013

    This is a consistently good gravy. Extra preparation required, but well worth it. Great for adding flavour and probably extra vitamins if the kids are not great veg lovers?

• Best ever French beans

  • eeeve on July 28, 2014

    I wouldn't call this "best ever"… It's alright but nothing to write home about - and all that cheese makes a right mess in the bottom of the pan!

• Baked creamy leeks

  • Ro_ on December 10, 2021

    Excellent recipe, simple and delicious. Will repeat.

• Baked French potatoes

  • Ro_ on April 06, 2021

    I've tried quite a few recipes for pommes boulangere (which this essentially is) and they have all been disappointing, the general issues being the liquid-to-potato ratio you end up with, and also a lack of tenderness in the potatoes. But this one was definitely a winner! I think the hint of starting it off under foil, then taking it off and pushing the potatoes down before continuing really helps. The flavours and textures were perfectly, and this held very well in a warm oven for an extra hour before serving. Will definitely make again.

  • rebecca1july on June 16, 2011

    Very very nice

• Cauliflower cheese

  • Ro_ on October 22, 2021

    This was a really good cauliflower cheese. The only divergence from the recipe was that I omitted the single rasher of (presumably cooked) bacon in with the breadcrumbs. I also found that 4 slices of bread made more breadcrumbs than I could get onto the dish. This dish was so tasty, the anchovies really gave a pop of flavour and the texture was good too.

• Pan-fried glazed pork chops

  • Ro_ on April 14, 2021

    I made the version with honey, they were nice but not outstanding - I ended up overcooking them. Mine didn't have enough fat on them to do the crackling.

• Salmon baked in a foil parcel with green beans and pesto

  • redjanet on September 07, 2011

    Tasty and impressive mid-week meal. Always comes out well, though with the pesto, I don't need as much olive oil as Jamie suggests.

• Asian-style steamed salmon

  • melissabazley on April 24, 2012

    An OK recipe...I added 2 teaspoons of brown sugar to the dressing as it was way too salty. I also ended up frying the salmon and finished it off in the oven, then I stir fried the water chestnuts and vegies. Definitely not my favourite way to have salmon...

• One-cup pancakes, tropical yoghurt, and mango

  • KIGirl on September 02, 2014

    Only tried pancakes 6/10 .. Have had better ( eg Nigella Express)

• Lamb and red wine stew

  • redjanet on January 20, 2013

    On a page in the book with other stew recipes, this is a very flavourful, rich stew that is is simple to make. I'd recommend giving it a stir occasionally if making this on the hob as quite a bit stuck to the bottom of my pan when doing it that way. I had better results the second time cooking it in the oven.