• gypsycarr on December 08, 2013

  Please index this book. I love it.

• Jas on November 18, 2013

  This is a fabulous book, I've only had the book for 10 days, so far I've made the spiced banana tart, granola muffins, peanut butter and jam cookies, American cheese biscuits (more like scones), bacon + sweetcorn soup, sausage hotpot and scotch eggs, it's a brilliant book for ideas and the recipes are delicious. Please index this book ASAP!

Notes about Recipes in this book

• Sausage and caramelised red onion hotpot

  • Jane on October 26, 2017

    This was a lovely dinner. It's not quick - about an hour from start to finish - but it has great depth of flavor and the sauce is wonderful. I served it with mashed potatoes rather than the suggested gratin.

  • FJT on November 02, 2017

    The hotpot is delicious! Served with mash it's a perfect dinner.

  • Rinshin on November 01, 2018

    This was ok but not something I would repeat. The onion and mushroom took on dark color from red wine and long cooking which detracted from the dish for me. Because sausages are already greasy, I would have preferred more lighter and brighter taste to go with sausages. Did not make the baked potato and beet recipe.

  • averythingcooks on March 25, 2017

    This is a really delicious winter one pot......think about the sausages you use and you won't be disappointed .

• Broccoli slaw

  • Melanie on March 09, 2015

    I skipped the shallots. This tasted great - the broccoli stays nice and crunchy despite the dressing and holds up well for another day or two. Loved the currants and almonds mixed through.

• Home-made fish fingers

  • Brieforme on January 19, 2015

    Worked perfectly with mahi mahi.

• Beetroot, coriander seed and orange-cured salmon with apple and celeriac salad

  • LizzieLozza on August 08, 2018

    Made with atlantic salmon and farmed would have been better. It was super salty, again may be as atlantic draws salt up faster, but the dressing did a lot to balance this out. 800g fed 15 people as a spread containing tart, sandwiches, steak tartar. Would imagine it would feed 6 for a starter in a meal.

• Welsh rarebit

  • averythingcooks on April 29, 2024

    With Guinness & lagers but no ales on hand (my research said lagers are a big no-no) I went with the Guinness. My current best aged cheddar is a white Balderson & the result mixing of those 2 (not really surprising) was a "not that pleasant" colour for the cheese sauce. I opted to then use an orange cheddar for the topping before broiling which helped. We ate these beside soup and although I liked them (I vastly prefer broiled pimento cheese toasties) T was much more enthusiastic. Pretty sure I'll try a lager next time :)

• Home-made baked beans with potato cakes

  • averythingcooks on August 28, 2023

    This is a quick & tasty way to dress up canned beans (or in my case this time, cooked beans from the freezer) and you can easily control the heat & sweetness levels to your preference. I did not make the potato cakes this time but they are on my radar.

• Creamy tomato soup with sundried tomato pesto

  • averythingcooks on September 27, 2024

    This is a good, but perhaps a bit basic pot of soup with roasted fresh tomatoes, red onions & garlic. I didn't make the pesto this time because this is heading to the freezer but I would like to try it. Because I like my tomato soup totally smooth (& seedless!) it was a bit more stepladen for me...including 2 separate passes with different food mill discs & my blender, but that's on me, not the author. Whitewater Cooks remains my gold standard tomato soup but I'm happy to have single servings of this tucked away for future lunches.

• Orzo pasta salad

  • averythingcooks on June 23, 2021

    Admittedly I did use fresh spinach in place of arugula but we both felt it needed more.....something. I added chopped roasted red pepper and extra Parmesan and more pepper. We happily ate it beside our main but not sure I would repeat this one.

• American-style cheese biscuits

  • averythingcooks on March 25, 2017

    I was disappointed when these first came out of the oven - they were kinda flat........then I ate one - delicious!! And then later I ate one toasted with butter under the broiler - I repeat - delicious!!

• Bloody Mary linguine

  • averythingcooks on July 04, 2023

    This is a very flavourful pasta dish inspired by the iconic drink. You get the vodka BUT without all the rich cream found in typical vodka pastas which makes it nice for summer. I used a mix of fresh but aging cherry tomatoes + some whole grape tomatoes from the freezer (in place of the canned) and added basil & some little chunks of spicy salami to the pan. I can't wait to try this with fresh tomatoes from the garden.

• Shepherd's pie with cheese champ topping

  • averythingcooks on July 11, 2023

    I guess I actually made "cottage pie" as I used beef in place of lamb but regardless this was pretty good. I like the use of leek with the other aromatics and the red wine + a generous amount Lea & Perrins added lots of flavour. I added chopped red peppadews for a pop of colour & some brightness and my habit with any shepherd's pie is to add a layer of creamed corn before topping with the potatoes (which were really good with added scallions & old cheddar). I did up the amount because 375 g of Yukon golds (for a 1/2 recipe) seemed very sparse to me....I used some where close to 550 - 600g. I will use ideas from here when I make cottage pie again.

• Crushed potatoes with spring onions and cheese

  • averythingcooks on July 29, 2023

    With just scallions, gruyere, my homemade sweet cucumber relish (in place of chopped pickles) + S & P for seasoning, this was exactly as he describes - a "no nonsense" accompaniment (this time to some burgers). T described it as a "different, sorta potato salad thing" and we both agreed on how much we liked it.

• Beef stew with mustard suet dumplings

  • averythingcooks on August 13, 2024

    This resulted in a delicious pot of stew. I used a Belgian wheat beer (Blue Moon), a generous spoonful of my "Simon & Garfunkel" herb blend in place of just thyme sprigs and added frozen peas before serving. I did not make the dumplings but did take his suggestion of serving this beside his "bubble & squeak twice baked potatoes" (same book) and this stew is definitely worth repeating.

  • sarahlegge on November 10, 2021

    Page 188

• Twice-baked bubble and squeak jacket potatoes

  • averythingcooks on August 13, 2024

    I grew Napa cabbage this year, using it here in place of the Savoy called for and added some sauteed leeks from the freezer. In the headnote, he suggests grating cheese overtop before serving so I added aged cheddar to the filling. I alway rub potatoes with oil + homemade fresh herb salt before baking and these were delicious beside his beef stew from the same book.

• Crunchy light coleslaw

  • averythingcooks on November 21, 2021

    I came here with with some plain yogurt in the fridge needing to be used up. By itself it seemed a bit “weakly” flavoured to me BUT beside a spicy main, it was tasty. Not sure I’d repeat it but at the same time - not sorry I made it for tonight’s dinner :)

• Slow-braised beef cheeks with pappardelle

  • averythingcooks on November 12, 2017

    I make this with stewing beef chunks instead of beef cheeks (as suggested in the ingredient list). It always seems like too much liquid before going in the oven but the long, slow 4 hour braise results in a rich,thick, deep red sauce that I serve over Jamie Oliver's royal pasta cut in ribbons. Braised beef and homemade pasta = cold weather weekend cooking at its best!

• Slow-cooked smoky pulled pork butt with chipotle mayo

  • etcjm on October 08, 2019

    Easy. Cheap. Needs the time, don't think you can cook it 3 hours and it be pulled pork. Ate it with Boston beans and pink pickled onions in a bun. Easy fulfilling food.

• Smoky bacon, sweetcorn and potato soup

  • OldPeter on May 18, 2020

    page 68 Really tasty

• Crispy roast duck with Chinese pancakes and dipping sauce

  • Stantonjulie on January 02, 2021

    Provided you can hold of a decent duck to roast (not so easy!) it’s an amazing recipe and tastes as good as what you find in a Chinese (if not better!)