Notes about Recipes in this book

• Japanese-style beef bowl

  • Ro_ on August 10, 2022

    I really liked the flavours and simplicity of this dish, but I always have a problem when cooking beef like this that it ends up overcooked and tough, and it happened again here. Maybe I need to seek out better quality beef?

• Venison Wellington

  • ALawson25 on May 14, 2021

    Cut was 640g but quite wide, and took way over 30 mins- probably more like 45-50. Kept checking with the thermometer and took it out just over 50 degrees in the middle and it was perfect medium rare. Followed the rest of the recipe exactly, except pre cooked a puff pastry base between 2 baking sheets to avoid a soggy bottom. Stayed together well as a piece, forgot sauce but served with red currant jelly.

• Steak & mushroom Stroganoff

  • redjanet on September 14, 2014

    I was very pleased with the results of this satisfying, healthy recipe for two. I forgot to buy a green pepper but I didn't think it was especially needed. This had a nice, comforting texture and flavour and I will be adding this to my repertoire of healthy meals that both my spouse and I can enjoy. I served this with tagliatelle as suggested, which added to the comfort food factor.

• Hearty lamb & barley soup

  • wodtke on October 24, 2015

    This is much better than it looks. I could get only bone-in lamb neck, which was a bit of a faff to bone out, but worked well enough. I would use shoulder chops next time. I put the bones in the soup to add flavor, removing at the end of course. Also added about 1/2 teaspoon of cumin, because I felt like it.