Notes about Recipes in this book

• Asian-spiced beef brisket with chilli, lime, peanut and coriander

  • sarahj22 on November 15, 2024

    Delicious. I used to make this years ago then completely forgot about it. I tried it again this week and wasn't disappointed. I used a slow cook beef joint (silverside) instead of brisket and slow cooked the beef and sauce in advance, then cooled and refrigerated it to return to the next day. Even doing this, it was probably a bit ambitious time-wise to finish it after work on a weeknight for guests. I reheated the sauce and beef and boiled to reduce (it specifies 20mins - mine took longer) but by the time the rice was ready the sauce was still very liquid, even removing some of it. So I had to skip the final oven/carmelising stage, thicken with a little cornflour and serve as more of a stew. It was still delicious that way but I'd like to make this again properly on a weekend. I left out the chilli and lime but served with cashews (instead of peanuts) and coriander. It was still beautiful but the extras do add a lovely contrast so next time I'll ensure I've got all of them.

• Pan-fried Dover sole with caper, lemon and parsley butter sauce

  • Rinshin on May 12, 2021

    We really enjoyed this simple and quick recipe. I used Oldbay seasoning in the flour mixture. Photo added.

• Spinach and orzo pilaf with paprika prawns

  • sarahj22 on February 26, 2021

    I enjoyed this much more than I expected, considering it was so simple and I made loads of substitutions (red onion for leek, fresh coriander for mint, a chicken stock cube for fresh). 10-12 mins cooking time for the orzo seemed a bit long since my packet said 7-9. The lemon juice makes this, so be generous with adding extra at the end.