Notes about Recipes in this book

• Warm roast cauliflower, chickpea and quinoa salad

  • Akarbowiak on September 14, 2015

    Delicious. Would be better to add the garlic to the cauliflower half way through roasting as it started to burn when added at the beginning.

• Porchetta heroes with cabbage, Parmesan and almond salad

  • KarinaFrancis on December 25, 2017

    I only made the pork component and thought the meat turned out beautifully and the herbs added a flavour punch that spread through the whole slice as it was cut. The only (but critical) downside is that the skin didn’t deliver the promised crackling, even though I followed instructions to the letter