• Eat Your Books

  This book is out of print - the Buy Book Link is to a later version.

• Millering on February 21, 2022

  Recipe page numbers in EYB don't tie up with my book. The picture on front cover is also different but ISBN is the same

Notes about Recipes in this book

• Moussaka

  • Sue21 on January 20, 2011

    I add 4 large / 6 small cinnamon sticks which really enhances the flavour

  • Pamsy on November 23, 2019

    Great Moussaka recipe. I've been making this for about 30 years. I do add thinly sliced potato layers as well as aubergines (not traditional but Mr P loves potatoes) which adds to the texture. Sometimes make a large batch of meat mixture and freeze in smaller amounts, then I only have to do the aubergines/potatoes and make the sauce before assembling and baking.

• Leek, onion and potato soup

  • sharifah on January 25, 2023

    Lovely, warming and comforting soup. Easy and quick; delicious on a cold day.

• Creamed chicken with avocado

  • veronicafrance on April 28, 2013

    The only reason I cooked this was because I was on a fridge-emptying mission and couldn't believe that I found a recipe that included cooked chicken and avocado. It confirmed my suspicion that cooking avocado is never a good idea -- not that I've ever tried it before.

• Eggs en cocotte with soured cream and asparagus

  • veronicafrance on May 02, 2013

    Not bad. Sadly, I discovered we had no cheese of any sort, and I had to make do with UHT cream instead of sour cream or (better) crème fraîche. Easy to do anyway.

• Lancaster lemon tart

  • veronicafrance on November 07, 2014

    This is a nice alternative to Bakewell tart. I found the topping a little dry; I recommend serving lukewarm with chilled custard.

• Pavlova

  • LisaR12 on March 09, 2013

    i use this recipe for meringue all the time...fool proof

• Special cottage pie

  • LisaR12 on February 21, 2013

    My go to recipe for cottage pie. I now make it in a pressure cooker which makes it even quicker. Then finish it off in the oven sometimes or otherwise just serve it as mince and mash

  • angrygreycat on December 01, 2018

    Made this for dinner tonight. Easy and tasty!

• Rissoles

  • Leo on September 15, 2020

    Simple recipe. Usually I just use the formula and add whatever spice combination I like. The family loves these. We enjoy them with rice, madhur jaffreys gugerati carrot salad and seasoned yogurt plus whatever there is to go with it. I have cooked these for at least 20 years.

• Cheese and onion quichelets

  • dawnelizabethtaylor on June 09, 2015

    p369 in my old copy of this book. These are gorgeous! Made 4 - in my Yorkshire pudding tin, increasing flours to 75g each and using same quantity butter. I used cream in the filling. Really tasty and easy to make. Will make a note that these make a great mid week tea.

• Spinach and cream cheese quiche

  • dawnelizabethtaylor on March 05, 2015

    I used swiss chard from the garden - cooking the stalks first, then adding the leaves; no problem with excess water as you'd get with spinach. I increased pastry to 100 g each wholemeal and SR flour, plus 100 g butter - no cheese; my quiche tin is about 27cms. Probably also used little more parmesan in filling. This was a GORGEOUS quiche - and probably now our favourite - using swiss chard/acelga. The squeeze of lemon juice is really tasty. Definitely 5 stars!

• Spiced pilau rice

  • dawnelizabethtaylor on February 14, 2015

    I use brown basmati therefore dish takes 40 mins rather than 15 mins. And use chicken stock for extra flavour. All other ingredients same. A great accompaniment to my Saturday night spicy dishes!

• A risotto for spring

  • dawnelizabethtaylor on March 13, 2015

    tasty mid week meal. used home grown veg. I used brown risotto rice and added touch crème fraiche before finishing in individual dishes under the grill. tasty and healthy!

• Basic pancakes

  • Chefdeedee on February 21, 2015

    The best pancakes ever!

• Eliza Acton's vegetable mulligatawny

  • tekobo on December 29, 2017

    Made with summer marrow given to me by Chand. Added the stock when I sweated down the veg (as opposed to after per the recipe). It was a mistake but I think it made the soup more flavourful. Whizzed silky smooth in the Vitamix. Only used a quarter of the Worcester sauce at the end. Very tasty. For husband. I don't like soup but I could be converted with this one.

• Lamb's kidneys in red wine

  • Dolcetto23 on November 03, 2022

    I cook this regularly, and it's fantastic - easy and tasty and satisfying. We had it most recently with plain boiled freekeh and a bitter green salad, and that was a good combination. Recommended

• Braised red cabbage with apples

  • Pamsy on March 06, 2020

    Great recipe, freezes well.

• Buttery kedgeree

  • Pamsy on January 28, 2020

    Made with smoked coley and mild Caribbean curry powder. Didn't cook the fish separately but added with the rice. Tasty and different to my usual kedgeree as well as less work. Worth repeating for a change.

• Spanish tortilla

  • Pamsy on November 26, 2019

    Very tasty, chopped veg finely, also added a tbsp cream to the eggs. Didn't flip but finished off under the grill.

• Lemon surprise pudding

  • Pamsy on August 17, 2019

    Baked for 40 mins as per instructions, which was too long. Baked in green apple dish, maybe consider a dish with less surface area/deeper. Puddding was fine but as the idea is the pool of lemon sauce then cut baking time down to 30 mins. Lovely lemon flavour and very light. In essence a larger version of La Potiniere's recipe. Therefore very adaptable with, limes, passion fruit or oranges.

  • Pamsy on May 24, 2020

    After previous remarks, I increased the milk to 200 mls and reduced baking time to 25 mins. Much improved and saucy! Only used 1 good sized lemon which was adequate. Baked in rectangular blue IKEA dish.

• Braised steak with green peppercorn sauce

  • angrygreycat on January 07, 2023

    This was delicous, couldn't find green peppercorns in any supermarket near me, so I just added extra mixed peppercorns. Served with mash and asparagus. Would make again

• English pot roast

  • angrygreycat on December 09, 2018

    Made this for Sunday dinner. Excellent old school pot roast done just as I like, a brown gravy rather than the more tomato-ey one that seems more common now. Super easy, nice mix of vegetables that you could adapt to what you have on hand although I wouldn't recommend leaving out the mushrooms they came out great. I served with buttery smashed Red Bliss potatoes, peas with mint, and asparagus. Reminds me of the meals my Grandma made! Will definitely make again. I might add a smidge anchovy paste when browning the veg to add some depth.

• Marinaded pork with coriander (Afelia)

  • Cvtbird on April 15, 2021

    Super easy, sharp lemony flavour, nice.