Notes about Recipes in this book

• Overnight roasted pork shoulder

  • Astrid5555 on November 20, 2016

    Only made the pork shoulder part of the recipe without the potato & fennel gratin. Big hit with the family, very little preparation time needed the night before and a lovely smell to wake up to. Served with mashed potatoes, which were perfect in combination with the delicious gravy.

• Mighty Greek moussaka

  • Astrid5555 on October 10, 2014

    Very time consuming recipe with lots of different steps involved, i.e. cook potatoes, roast potatoes before even layering them up for the final Moussaka and again baking the final dish in the oven. I skipped simmering the white sauce for 15 minutes, but once thickened just used it. Preparation time of almost 3 hours aside, a very good and tasty Moussaka. Will make again when I have nothing else to do.

• Parathas

  • eliza on March 08, 2017

    This wasn't my favourite flatbread recipe. I found the dough to be a bit dry, and also lacking in salt (Just a pinch in 600 g of flour), so I increased to about 1/2 a teaspoon. I tried rolling out the breads in the style illustrated, but I found that didn't work for me and resorted to rolling them out in the normal way. These worked fairly well, producing a reasonably good flatbread, but probably won't repeat.

• Nasi goreng

  • Melanie on June 01, 2016

    We thought this was delicious, will definitely make again. Cook the rice one night ahead.

  • VineTomato on June 12, 2017

    Perfect for a quick weeknight dinner, with a nice mix of veg, rice and eggs.

• Chicken Kiev

  • Jas on October 16, 2014

    Another super recipe by Jamie, I made loaded potatoes with this recipe, family loved it.

• Shepherd's pie

  • Jas on October 16, 2014

    This is absolutely delicious, however be prepared for the time consumed, you have to cook the lamb for three hours, then prepare the vegetables I did this whilst waiting for the lamb, then you need to shred the lamb, place with the vegetables cook this for 40 minutes then transfer to the oven with the mashed potatoes and then cook for another hour, so in total about five hours, was absolutely worth it though!

• Sticky Chinese ribs

  • Jas on October 16, 2014

    very easy and you don't need to marinate the ribs

• Devil's double choc malt cookies

  • Jas on October 16, 2014

    I didn't have plain carnation milk, I used the caramel carnation and it worked a treat! Best thing about this recipe no egg, so the cookies keep for ages!

• Gorgeous gado-gado

  • VineTomato on June 12, 2017

    Surprisingly good. First time I had made gado-gado so didn't know what to expect. As I was preparing the dish I was quite dubious about how it would turn out. Turns out it is pretty delicious. I then had it again at an Indonesian restaurant in Amsterdam and I have to say this recipe was pretty close. Very good and healthy too.

• Insanity burger

  • VineTomato on June 12, 2017

    This recipe contains a great tip for cooking the burger with a mustard coating - works brilliantly.

• Best bun cha bowls

  • VineTomato on June 12, 2017

    Lovely meal, we left the pork out for a veggie version.

• Scrumptious sticky toffee pudding

  • NikkiPixie on July 26, 2020

    Delicious, but the pudding itself had far too much sugar!!!!

• Massaman curry

  • sarahj22 on November 10, 2020

    Really tasty and manageable for a weeknight provided you have time to roast the squash. I used butternut squash in bite sized pieces (rather than onion squash boats) which turned out lovely and crispy. I liked the ease of using the same measurement of each spice and the convenience of freezing half the paste. Unfortunately the coconut milk (one of my favourites in a curry) got a bit lost beneath the sweet, sharp and sour flavours in the dish. So while we enjoyed this I'm not sure I'd rush to make it again.

  • lou_weez on February 12, 2021

    This was delicious. I followed sarahj22's advice and cut up the butternut pumpkin into bite size pieces. I also omitted chilli so the kids would eat it.

• Bolognese ravioli

  • sarahj22 on November 21, 2020

    Really tasty. I used all pork mince and halved all the quantities, to give generous portions for two plus extra ragu and dough for the freezer. The ragu seemed a bit wet, so scooping out slightly drier spoonfuls of it made for more robust ravioli. Unfortunately I don't have the patience to produce decent homemade filled pasta so I probably wouldn't repeat this, but I'll happily use the leftovers making tagliatelle instead.

• The Jaffa cake

  • Chopchopchoppin on March 26, 2015

    Worth the time - amazing flavours of whiskey and marmalade, marzipan makes the cake layers super moist

  • lou_weez on September 05, 2020

    A showstopper of a cake! Great flavors, tender and definitely worth the effort.

• Double vanilla ice cream

  • ithyt on September 13, 2015

    6.15 Curdled at Stage 4 - approx. 6 mins. 6.15 Take Two - Lowest heat on smallest ring - took approx. 12mins.

• Chicken tikka masala

  • ithyt on August 12, 2016

    8.16 Delicious - would definitely make again. Would be great addition to curry night. I didn't skewer my chicken I just pan fried it then added it to the sauce.

  • danielh7645 on October 06, 2015

    Amazing curry - the initial cooking of the chicken in the spices before adding wet ingredients makes this so much better than other recipes i have tried

• Ultimate black daal

  • embk27 on April 17, 2020

    This was delicious but needed quite a bit of tweaking. The slow cook for 6 hours is very definitely worth it but I would recommend checking and stirring every hour or so. I followed the recipe to the letter at first then tweaked at the end as it was a little bland. I doubled the amount of all the spices and butter and added 3 tbsp of tomato purée. I used a chicken stock cube instead of vegetable and used 2 of them. Next time I would use a cinnamon stick rather than ground cinnamon to give extra depth of flavour. I didn’t do the bit with the charcoal or add the temper (I felt it would be too greasy and garlic burns so easily!). I added fresh chillies instead of fried towards the end. I also wouldn’t add the extra water after 3 hours as I felt it made the daal runny. I know this is a lot of tweaks but I would definitely make this again.

  • lou_weez on April 23, 2020

    I made this in the slow cooker and it was superb. Great flavours. I didn't add the extra 500ml water and after 6 hours on high took the lid off and cooked for a further 2 hours because it was still quite watery. I did add some smoke liquid (I know it's cheating). I also didn't do the temper (because I got lazy...oops!) but added some chili to the bowls for the adults.

• Big British meatballs

  • lou_weez on October 07, 2018

    These were really good. I used smoked cheddar for the meatballs and a mixture of potato and sweet potato for the mash. A great recipe for those long rainy days where there's not much else to do.

• Double whammy toad in the hole

  • Fyretigger on May 17, 2020

    This is my go-to Yorkshire Pudding recipe now. It works great to make the batter the day before. Given overnight to sit, the flour becomes completely absorbed and the batter is silky smooth. For the sauce, if you can't find HP Sauce, A1 Steak Sauce is similar.

• Oregonian

  ...recipes for the ultimate comfort food, with everything from seasonal produce to childhood memories fueling his creativity. The results are delicious – just don't forget to hit the gym the next day.

  Full review