• Cati on November 27, 2013

  If you just want to extract one recipe from meal suggestion it is not sraightforward to do so, as the instructions are intermingled with instructions for the rest of the meal. Still wortwhile doing for some of his ideas for vegetable accompaniments such as Jiggy Jiggy Greens and green couscous. Probably wouldn't have bought if I hadn't seen the TV tie in.

Notes about Recipes in this book

• Golden chicken, braised greens & potato gratin

  • wester on February 19, 2022

    I only made the greens, and combined with Mustard chicken with bacon and cream https://www.eatyourbooks.com/library/recipes/757548/mustard-chicken-with-bacon-and and plain boiled potatoes. Quite good.

  • eliza on July 16, 2019

    I made the chicken and greens only. Chicken is flattened with salt, pepper, and rosemary then sautéed; a few rashers of bacon are then fried off to finish it. Knowing that North American chicken pieces are always larger than the UK version, I opted to slice up the chicken and stir fried the chicken and bacon together quickly. Nice combination of flavours, very simple, and the greens complemented the chicken nicely. Will make again.

• Spiced chicken, bacon, asparagus & spinach lentils

  • wester on February 10, 2020

    I quite liked the lentils, especially together with the pancetta, but the rest of the family did not. The other components did not really interact. No repeat.

  • valtaylor on April 29, 2014

    Saturday April 26, 2014 Made using lamb sirloin and ordinary canned lentils as couldn't get puy - it was really good. We are in the middle of kitchen renos and so I had to cook on a two-ring camping stove!!

  • raybun on June 12, 2016

    I made this tonight for my family. I used skin & boneless chicken thighs, a can of regular lentils and a slug of white wine as I had an open bottle next to me. Very tasty, and the child even ate the lentils with no fuss!

• Chorizo & squid, Greek-style couscous salad

  • wester on February 04, 2020

    This was a very good combination of flavors, and very quick. I found I was out of couscous, so instead I added some chickpeas and a glug of olive oil to the greens, and served with rice. This worked well, and also made it edible for the low-carber. If I make it with couscous I want to add a bit of oil as well. I did not add the honey and did not bother with the garnishes, and didn't miss them.

  • Vitto on March 30, 2014

    Pasiruosiame kuskus'a su buljonu ir prieskoniais, kokio skonio pageidaujam. Pakepti deshrike, tada babe svogunus ir paprikas sudeti kepti. Paprika ir svogunai turi buti trashkus, todel neperkepti. Viska kepam ant olyvuogiu :) aliejaus! Ipilam shlakeli vyno acto. Sudedame supjaustyta juostelemis kalmara. Kepam dar apie 5-6 min. Pabaigoje kepimo idedam 6-8 alyvuoges suspausdami jas tarp pirshtu. Likus kepti minutei, idedame 2 saukstus medaus. Tikriausia nereikia sakyti, kad kepant viska reikia maishyti. Visa shita reikala supilame ant kuskus'o su visu padazhiuku, kuris gavosi kepant! Ant virshaus patrupiname fetos arba brinzos surio pagal skoni. Ant salotu ishspaudzhiame citrinikes sulchiu ir uzhmetame keleta shaukshtu naturalaus jogurto! :) Papuoshiame pagal nuotaika, bet desetkas vyshniniu supjaustytu pomidoriuku privaloma! Done! Bone apetito! :)

• Butterflied sardines, Tuscan bread salad

  • Jebesky on January 11, 2013

    The bread goes rather soggy adding it first after the liquid. If you'd prefer it crunchier, add it last.

• Thai chicken laksa, mildly spiced noodle squash broth

  • sarahcooks on September 17, 2013

    I really loved this! It took about 20-25 minutes to make (after getting everything that I needed laid out). My big American chicken thighs were probably twice the size of Jamie's so they took a bit longer to cook. Great SE Asian flavor super fast!

  • MmeFleiss on January 14, 2015

    The chicken portion of this dish is so easy and tasty. One of my favorite things to make when I'm in a rush.

  • raybun on November 22, 2016

    Excellent recipe, took me quite a bit longer than 15 minutes but I wasn't in much of a rush. Very flavourful laksa, and the chicken was delicious. I subbed green beans for the asparagus otherwise stuck to the recipe. Will definitely be making this again, the family loved it.

  • Onedaysoon on August 25, 2018

    I loved this although it took me almost an hour! I also thought the chicken portion was a bit mean (we had to double up) I logged my experience and posted a picture on my blog https://thecookbooktrials.com/

• Gorgeous Greek chicken, herby vegetable couscous & tzatziki

  • TrishaCP on June 14, 2014

    Fine for a weeknight meal but nothing special and I probably wouldn't repeat it. I agree that the couscous alone is bland.

  • eliza on January 07, 2020

    I agree that this was quite good but not a spectacular dish. The chicken was a bit bland but benefitted from a bit of extra seasoning. Some of the chicken was left over and it tasted better the next day. I like the basic method of bashing the spices into the chicken and then pan frying it...that part worked well for me.

  • Delys77 on November 23, 2016

    This took me closer to 30 minutes and was fairly good but not spectacular. I find there is a bit too much couscous relative to the chicken and I also found the couscous bland. I added parsley, tripled the lemon, feta and olives and that made it better, but still not spectacular.

  • Hellyloves2cook on November 22, 2012

    For a start this took me longer to make than 15 mins- the family enjoyed it but I found the couscous a little bland- despite having an assortment of nice things added to it-however it was extremely colourful.

• Crispy Parma pork, minted courgettes & brown rice

  • TrishaCP on August 14, 2016

    This was an ok dinner. The best part was the zucchini, which picked up the flavors of the ham (I used speck) in addition to the chile and the mint and was amazing. I had issues with the timing of the cook on the pork, possibly because I used pork loin and not tenderloin. I didn't care that much for the swipe of sundried tomato paste and lemon through the rice (I used regular brown rice) and wouldn't use it again.

  • redjanet on January 14, 2015

    This was nice, but nothing very exciting. The chilli and mint gave a nice kick of flavour to the courgettes and the pork was easy to prepare. I didn't bother with the pre-cooked brown rice and just steamed some plain white basmati rice on the side as I already had some in the house and it is also cheaper and even more less steps to do!

• Chilli con carne meatballs

  • TrishaCP on June 21, 2014

    Something about this recipe didn't quite come together for me- I think the flavors of the sauce just didn't have enough time to meld in the cooking time allotted. The smoked paprika flavor to me was also too strong- though it was better with the lemony bulgur (the best part of the meal.)

  • aargle on June 25, 2015

    My family really enjoyed this but I felt the meatballs need more oomph, possibly some cayenne and ground cumin. Also took me a lot longer than 15 minutes but still a quick easy and tasty dinner. Will repeat.

  • Ro_ on May 28, 2020

    I ended up using just one frying pan instead of two separate ones: sear the meatballs, remove, add the sauce and reduce down, add back in the meatballs. Saves on the washing up. Overall for a fast chilli dish this was quite nice, but there was a soapy taste in the sauce that I found unpleasant but couldn't work out where it was coming from. Don't know if it was all the paprika and coriander, or else some sort of soapy residue on one of the utensils I used?

• British burgers, shred salad, pickles & things

  • TrishaCP on August 06, 2014

    The burgers were really delicious. They were only flavored with a swig of ale and a teaspoon of whole grain mustard (for me, Creole mustard), but they packed so much flavor. I didn't see any instructions to season with salt and pepper, but obviously I did. As for the sauce (blandly sour) and the salad (too sweet), I didn't care for either. I would make the burgers again, but just sub my own seasonal side salad.

  • laura75 on July 08, 2013

    Super good! These burgers are so quick to make. I preferred white wine vinegar in the salad dressing instead of red wine vinegar.

• Pasta pesto, garlic & rosemary chicken

  • TrishaCP on May 22, 2014

    Great and easy recipe for a weeknight. I already had my own pesto made, so just used that instead, which made the prep even faster. The chicken was very flavorful and very fast! I agree about adding more tomatoes.

  • laura75 on July 08, 2013

    A delicious dish!!! I used peas instead of beans and would definitely add more tomatoes next time.

  • valtaylor on May 15, 2014

    Another tasty dish. Will make again.

  • saarwouters on October 18, 2018

    This is always a winner in our house. Very easy and the chicken tastes delicious with all the herbs and the juices from the cherry tomatoes.

• Lamb meatballs, chop salad & harissa yoghurt

  • TrishaCP on November 08, 2015

    I really enjoyed this. It took about 30 minutes to get everything together but was flavorful and filling and felt like I had spent significantly longer. The garam masala was effective at flavoring the meatballs quickly but I wouldn't bother with the saffron next time because it's flavor didn't come through in the sauce to justify using such a pricy ingredient. My ground lamb was very fatty and I chose to remove the fat from the pan before adding the meatballs to the sauce.

  • mbremner on November 22, 2013

    Pita bread or Turkish bread would be equally good with this recipe.

  • aargle on January 08, 2013

    Delicious. Surprisingly very filling

• Chicken pasta, herby 6-veg ragù

  • TrishaCP on September 12, 2014

    This was a good quick dinner that packed quite a few vegetables into a basic pasta dish and seems to be pretty flexible in terms of veg and herbs used. (I would think you could make several types of variations based on what is on hand and your preference.) The vegetables really cook down into the sauce. I subbed red pepper flakes for the chili since I didn't have one, used an orange bell pepper instead of jarred roasted peppers, and couldn't find the pine nuts so omitted them.

  • Delys77 on September 20, 2017

    This was only so-so for us. I agree with the reviewer who stated she didn't like it because there was too much of a tomato flavour. I personally love a good tomato sauce but using the jarred passata that is only augmented by the micro minced mixed vegetables made for a very boring sauce. I also found that the thyme and the rosemary didn't work well with each other or the balsamic. On the whole this was really quite unimpressive. Plus as per usual with this book I didn't manage anything close to 15 minutes and you end up with two pots and a pan to wash after you are done cooking. I usually like Jamie's flavours but this recipe not so much and not so quick.

  • laura75 on July 08, 2013

    I like it that Jamie's pasta dishes are easy to make, but I didn't really like the flavour of this dish. I must say though that I don't really like anything too tomatoey.

  • redbirdo on December 09, 2013

    I liked this and my kids loved it (NB I modified the recipe) which means I'll probably make it again as it's a good healthy family meal. I felt there were rather a lot of ingredients and I didn't have/use them all but rather modified the recipe to suit me. I didn't have any courgettes or bacon and used tinned tomatoes in place of passata. I also left out the basalmic vinegar, chillis and pine nuts to simplify and make it more child-friendly.

  • Ro_ on January 25, 2021

    I liked that this had a lot of veggies in, and I enjoyed the chicken/bacon/pinenut/balsamic topping. But the overall flavour of the pasta sauce itself was a bit meh. I used chopped tomatoes instead of passata.

• Prawn linguine, Sicilian shaved fennel salad

  • debkellie on April 13, 2014

    An easy 15 minute dish. I was halving the recipe so subtituted a 250g jar of Mexican medium hot chilli salsa (which I blitzed to a sauce) in place of passata and chilli. The garlic crumbs add a nice textural crunch. The fennel/celery/mint salad was OK but nothing "special" - but it did clear out the veg drawer, which was a goal!

  • debkellie on January 13, 2019

    Came back to this recipe: now retract my view on the salad. This time the pasta was great, and the salad was very tasty .. maybe it depends on the fennel? Or have my taste buds changed over 5 years!

  • Astrid5555 on December 29, 2012

    Delicious!! Made with a simple green salad instead of the shaved fennel salad. Would have almost been possible to finish in 15 minutes, but I let the sauce simmer fo an additional 15 minutes to thicken it more before adding the prawns. Will make again.

• Chicken cacciatore, spaghetti & smoky tomato sauce

  • aargle on July 13, 2015

    This is absolutely delicious and great for a midweek dinner, definitely worth repeating.

  • Ro_ on February 06, 2020

    For something that had quite a lot of ingredients in it, I didn't think this packed a punch of flavour. I thought that some feta running through it might have lifted it a bit. (Personal note: I omitted the olives)

• Koh Samui salad, chilli tofu & Thai noodles

  • aargle on November 28, 2013

    Very tasty. Felt that more prawns were needed than recipe stated, I used 500g.the slicing blade on my food processor worked perfectly as per instructions. It's a great dish for a really hot day.

• Pork steaks, Hungarian pepper sauce & rice

  • redjanet on January 29, 2015

    I agree that the sauce is lovely and overall this is a very nice, healthy meal with fresh flavours. My only drawback is, as with many of these recipes, that although the prep is fairly fast, the amount of washing up it creates (pan for the sauce, pan for the pork, pan for the rice, food processor, etc.) is quite a lot for what is supposed to be a quick midweek meal!

  • SugarFree_Vegan on December 14, 2013

    Pg 94. The Hungarian Pepper Sauce is really lovely, I made mine in advance and reheated it later and it was still vibrant and peppers not overcooked. As I'm a veggie I used a Portobello Mushroom in place of the Pork (my Husband had the pork though!).

• Lucky squid 'n' prawns, spicy vegetable noodle broth

  • jammydodger on September 13, 2014

    This is a winner. I cheated and used lazy lemongrass and ginger, and swapped out the squid for salmon chunks, which I added straight to the broth at the same time as the noddles. The broth itself is so easy and quick, packed in plenty of flavour and I loved the way Jamie has you slice the veg in the food processor. This is one I will make over and over again.

• Squash soup, sagey chestnut dumplings

  • jammydodger on September 16, 2014

    I found the soup needed an extra stock cube to boost its flavour (although I did replace some of the carrots with frozen cauliflower as I only had one, so perhaps that was why). Together with the pancetta (I used streaky bacon), dumplings and crispy sage it made a lovely meal; add some bread alongside and I found it filling enough to have for dinner.

  • JJ2018 on April 07, 2019

    This was surprisingly nice. Made half the soup recipe but full dumplings for 2.

• Ricotta fritters, tomato sauce & courgette salad

  • FJT on May 12, 2020

    A light and very tasty supper. I didn't make the salad, but served griddled asparagus instead. My fritters weren't pretty - some of them fell apart when flipping them - but they were covered by sauce, so no-one noticed. I added a spoonful of chopped capers to the sauce and omitted the balsamic and basil. Very nice; will definitely make again.

• Beef Stroganoff, fluffy rice, red onion & parsley pickle

  • Delys77 on November 01, 2017

    Not so much on this one for us. The combination of sweet gherkins and parsley was very odd I thought, plus there is barely enough yogurt and milk to coat the beef which makes this for a fairly dry dish. If your goal is speed and you have some beef I don't see why you wouldn't just make a steak and salad, this results in an herbaceous creamy mess.

• Beef kofta curry, fluffy rice, beans & peas

  • Delys77 on November 15, 2016

    I also used canned lentils and increased the meatball ingredients by 50% to feed four hungry fellows and a baby. I thought the the short cooking of the sauce made for a nice fresh flavor but it still had good depth. Overall very easy, quick, and satisfying.

  • digifish_books on April 25, 2015

    I substituted the ready-to-eat pack of lentils with 250g of well-drained, lightly mashed, canned lentils. Koftas were moist but stayed intact and didn't fall apart. (From Series 1, Episode 32 of the TV show).

• Crab Bolognese, crunchy fennel salad

  • helencrozier on April 20, 2013

    Page 174

• Camembert parcels, autumn salad & cranberry dip

  • SugarFree_Vegan on January 29, 2013

    Page 236 in UK edition. This was a really beautiful dish, a great mix of sour, bitter, sweet, crunch, warm, cold, and healthy too - YUM!

• Chorizo carbonara, Catalan market salad

  • eeeve on March 30, 2018

    Only made the carbonara part of the recipe, which we found turned out rather odd. It had a weird tangy taste to it - was it the yoghurt or the lemon juice, or maybe a combination of the two? Possibly the chilli wasn't quite right in there? The dish was certainly easy to make and not inedible, so might try again substituting the yoghurt with other dairy products and reducing the amount of lemon juice.

  • laura75 on July 08, 2013

    Lovely meal! Chorizo just is so good. I really loved this salad, too, especially the nice cold clementine slices.

  • joneshayley on December 28, 2017

    Very nice- a satisfying midweek meal, which is subtly spiced and well rounded. And it’s easily achieved within 15 minutes. I’ll make this again.

• White fish tagine, carrot, coriander & clementine salad

  • mondraussie on May 22, 2013

    Very salty

• Spicy Cajun chicken, smashed sweet potato & fresh corn salsa

  • mondraussie on May 22, 2013

    Perfect combination of flavours

  • Ro_ on January 13, 2021

    Corn salsa excellent. Cajun chicken: could take or leave.

• Sizzling chicken fajitas, grilled peppers, salsa, rice & beans

  • laura75 on July 08, 2013

    Yum! Yum! Yum! Absolutely wonderful dish. I made the salsa without coriander, so it was probably more liquidy.. but still very tasty. Loved the rice/bean mix.

  • ChefBeccs on November 09, 2019

    Whole family loved this. Don’t leave out the salsa or the rice - both are fabulous. I didn’t have the dried ancho chilli / chipotle but it didn’t matter - it was still amazing

• Green tea salmon, coconut rice & miso greens

  • laura75 on July 08, 2013

    Cooked this for my husband who thought it is one of the best meals he has ever eaten! Salmon was easy to cook even for a first timer like me and I did make the salmon skin crisps as well. Left out coriander.

• Turkish flats, shred salad, feta & herbs

  • laura75 on July 08, 2013

    Nice flavour! A lot less to eat than in most of the other recipes in the book.

  • Jojobuch on January 06, 2016

    Great use of left-over lamb - simply mince cooked lamb in food processor, proceed with recipe as normal

  • saarwouters on October 24, 2017

    This was a big hit! The pizza's are very rich in flavour and the salad is so fresh! And easy to make in the food processor. I do agree with laura75: the ingredients are only enough for 3 persons, not 4. And even then it could do with a bit more mince. (I used beef instead of lamb.)

• Sausage fusilli, creamy garden salad

  • laura75 on July 08, 2013

    note to self: do not use HOT english mustard for the salad dressing if making this again. LOL. I wasn't so keen on this pasta meal. I think I just don't like those jarred peppers nor rosemary. :(

  • danielis on March 06, 2018

    Do not use hot english mustard... use dijon or wholegrain.

• Mexican tomato soup, chilli nachos, veggie & feta sprinkles

  • laura75 on July 08, 2013

    Another meal where all the different components make the most amazing tasting dish when put together. That spicy yoghurt sauce is amazing! and nachos are the perfect addition to this.

• Tasty daal curry, warm tomato salad & naan

  • laura75 on July 08, 2013

    What a tasty meal. Tomato salad is quite spicy, but when you have it together with the lentils, natural yoghurt and the naan... omg, so good!!!

  • andyroberts1234 on March 01, 2016

    Was not impressed, edible but not worth doing.

• Sweet & sour veggies, Szechuan eggy rice & crunch salad

  • laura75 on July 08, 2013

    Jamie really does know how to make tasty food! I definitely don't often eat vegetarian food, but this was lovely. I especially like the salad with lots of mint.

• Smoky maple pancetta, fluffy corn & chilli pancakes

  • laura75 on July 08, 2013

    Super delicious!!! My batter sat for a while and got thicker, so my pancakes were thicker, too. I only used half a chilli as I was nervous there would be too much heat, but I will definitely use a whole one next time. Left out coriander as I can't stand it.

• Purple smoothies

  • laura75 on July 08, 2013

    I think my pears weren't ripe enough as it was a bit hard going getting everything blended and the smoothie was VERY thick. Had to add quite a bit more apple juice.

• White smoothies

  • laura75 on July 08, 2013

    This was a lot more delicious than I had expected by just looking at the list of ingredients. Very quick and easy to make.

• Killer kedgeree, beans, greens & chilli yoghurt

  • Jojobuch on January 24, 2016

    Easy to prepare, flavorful dish. I used smoked mackerel instead of cod, which gave it a stronger flavor but it was not too overpowering.

• 34Sticky kicking chicken, watermelon radish salad & crunchy noodles

  • cgal on July 24, 2015

    I replaced the noodles by a mix of farro (perlato), orzo (perlato) and lentils. You can buy them in an Italian deli but any of your favorite grains will do. I cooked them in chicken stock. When the grains have absorbed almost all the liquid they will have become soft, after 25 minutes approximately,. Then drain them through a colander and let them cool down. Add to the other salad ingredients.

• Prawn cocktail, king prawns & sun-dried pan bread

  • paulkozak on June 13, 2015

    Cooked Prawns

• Glazed sizzling chops, sweet tomato & asparagus lasagnetti

  • KIGirl on September 02, 2014

    Have only tried lasagnetti 7/10

• Mustard lamb, Irish mash & watercress apple salad

  • KIGirl on September 02, 2014

    6/10 rating for mash only

• Winter squash penne, mint & avocado chopped salad

  • KIGirl on September 02, 2014

    Rating 7/10 for salad

• Chicken tikka, lentil, spinach & naan salad

  • MmeFleiss on March 20, 2015

    We found this recipe inedible. The dressing did not taste good at all--I think it would be better with either just plain yogurt or that mixed with tamarind and coriander chutney (like a bhelpuri). Also, the flavor of the tikka paste completely disappeared after grilling. I think it would work better with a tandoori paste.

  • saarwouters on January 27, 2018

    We really love this recipe and make it often. The dressing is so good, that you are tempted to just spoon it up like that... A quick way to get some lovely Indian flavours into a healthy salad.

  • JJ2018 on June 10, 2019

    We really enjoyed this and would definitely have again. Came together quickly. Used precooked rotisserie chicken heated through with rogan josh paste as that was what I had to have. Added extra mushrooms.

• Mexican BLT, chillies, guacamole & salad

  • sarahj22 on February 18, 2018

    I had a notion to make this for breakfast one morning when I was pretty hungover and it didn't disappoint. (And thankfully it was no hassle to put together.) I omitted the cress and made a few substitutions: leftover roast chicken for raw chicken breasts, smoked lardons for pancetta, jalapenoes for pickled chillies, and mixed crispy salad for little gem. The only change I'd make in future would be to leave the spring onion out of the guacamole mix, as I found it a little too oniony. As often with Jamie Oliver recipes you can cut back on the oil a little. Lovely combination of indulgence (soft bread, bacon) with freshness (salad, radishes, guac).

  • saarwouters on January 27, 2018

    This is soooo yummie! It's worth the effort to put in all the (many) ingredients because they really work well together. Important to use good quality bread. Just takes a bit longer than 15 minutes (as always with this book).

• Falafel wraps, grilled veg & salsa

  • RichardtheZoomer on January 31, 2015

    On page 226

  • Ro_ on May 13, 2020

    A nice falafel recipe. Note to self: I tried to whizz these up in the nutribullet but it didn't work that well, use full-size food processor next time. Some lumps still in the falafel mix would actually be quite nice. The grilled veg sides were nice, I didn't have cottage cheese so used cream cheese but yoghurt would have been a better substitute. The falafels crisped up quite nicely in the pan. The tomato salsa was very liquidy, I probably wouldn't make this element again.

• Keralan veggie curry, poppadums, rice & minty yoghurt

  • Hannaha100 on September 28, 2020

    Had to make a few changes, yellow mustard seeds for black, chopped tomatoes for fresh. Had no curry leaves so used a bay leaf and some asafoetida. Added chilli at end to make it child friendly. Did rice in microwave steamer and worked fine. I liked the lemon and clove but would be fine with plain rice. Didn't try the yogurt, maybe next time. As expected this took me longer than 15 minutes but still a reasonable weekday meal. One of the seeds pops (mustard seeds or fenugreek) so use a lid. Enjoyed the chargrilled cauliflower and the addition of pineapple. I would hold back on some of the pineapple syrup next time. DH and I liked it overall. Didn't try the kids because there were leftovers to use up too. Would make this again.

• Steak medallions, mushroom sauce & spring greens

  • saarwouters on January 27, 2018

    Good dinner party food if you want something easy! We are fans of the mushroom sauce. We often vary with the vegetables, depending on the season.

• Broccoli pasta, chopped garden salad

  • saarwouters on February 21, 2018

    Wonderful pasta dish. Very easy because you cook the pasta and broccoli in the same pan. And you make the dressing in the blender. The dressing gives the dish a real kick because of the anchovy and lemon. I could eat this every week!

• Blackened chicken, San Fran quinoa salad

  • grindabod on March 23, 2020

    Omitted the chicken and loosely used the quinoa salad to riff on for a simple lunch while working from home.

  • JJ2018 on May 15, 2019

    This was nice but not exceptional. I doubled the chicken but there was a lot of quinoa. Maybe better if finely chopped peppers, chicken etc so you get a bit with every bite.

• Grilled steak, ratatouille & saffron rice

  • grindabod on September 12, 2016

    Charring the courgette and aubergine on a dry grilling pan is a great move; no excess moisture in the ratatouille, which so often makes this dish rather bland. Also loved the saffrony lemony rice. The whole thing feels quite luxurious despite the simple ingredients.

• Ultimate pork tacos, spicy black beans & avocado garden salad

  • grindabod on March 08, 2019

    This dish taught me that pork belly doesn't only work as a braise, but that sautéing works great too. It's a nice quick shortcut for a weeknight taco craving.

• Mexican chicken, wicked mole sauce, rice & veg

  • kungfustu on April 26, 2020

    It's on Page 36 and is just called Mexican chicken in the index

• Incredibly delicious chicken salad

  • Ro_ on April 29, 2020

    There's no way this recipe takes 15 minutes, as there are just too many ingredients to prepare. Aside from that, it was nice but no more than that. There are a lot of sharp, acidic tastes and I don't think the yoghurt is enough to balance it out. Wouldn't bother making again.

• Cajun steak, smoky baked beans & collard greens

  • Ro_ on March 08, 2020

    I just made the smoky baked beans: they were great. Nice for a brunch, or a side dish at dinner.

• Mushroom farfalle, blue cheese, hazelnut & apple salad

  • Ro_ on February 17, 2020

    Nice enough way to use up mushrooms, but not outstanding. If I made this again without the salad I think it'd be nice with the blue cheese crumbled directly into the pasta: you definitely need the blue cheese in there somewhere to give the earthy mushroom/truffle flavours a salty-sharp kick.

• Veggie chilli, crunchy tortilla & avocado salad

  • Ro_ on May 20, 2020

    Made this for a quick lunch. Added a spoonful of chipotle en adobo instead of the chillis, which gave a lovely smoky taste. Used one tin of chopped tomatoes + some extra water instead of the 700g passata. The dish benefitted from being left to sit for a while for the flavours to meld. I didn't make the side salad.

• Fettuccine, smoked trout, asparagus & peas

  • Ro_ on May 27, 2020

    I made a couple of substitutions: regular smoked trout instead of hot smoked, and ribboned courgette instead of asparagus. Overall I thought this dish tasted a bit too pea-y (probably because they're blitzed into the sauce), the balance wasn't quite right. It was nice, but not outstanding.

• Moroccan mussels, tapenade toasties & cucumber salad

  • Ro_ on May 11, 2020

    My first reaction upon tasting this was that the preserved lemon came through way too strongly, but I have to say it did grow on me the more I ate it. That said, this doesn't beat Jamie Oliver's Bloody Mary Mussels recipe from 30 Minute Meals, which is definitely a superior tomato-based mussel recipe to my mind. I probably won't be making Moroccan Mussels again.

• Mexican salad, charred avo & popcorn beans

  • Ro_ on June 05, 2020

    We really enjoyed this salad, and I'd make it again. (I didn't do the nachos on the side). Charring the avocados definitely added something. I didn't have jalapenos, so I used a red jarred chilli which was on the hot side as the dressing came out slightly too spicy, but still nice.