Notes about Recipes in this book

• Chicken with bacon, lettuce and peas

  • FJT on January 30, 2021

    This recipe tastes great (I did add a teaspoon of Dijon mustard to the sauce) but the vegetables were somewhat sad by the time the chicken thighs were actually cooked (spoiler alert: it took 45 minutes rather than 30) and the chicken skin was flabby. Next time I’d go for boned thighs and cook them in the oven.

• A Spanish-flavoured rice dish

  • MidwesternerTT on March 05, 2016

    Hopefully the book is more accurate than the online version of the recipe, which mentions but does not list smoked paprika (I guessed and used 1/2 tsp.), and includes no instruction for re-adding the browned chicken (I added it before the 20 minutes of simmer at the end). If using the saffron, start soaking that before you begin any other prep - wants 30 minutes soak time. Not a quick-meal recipe - about 1 1/4 hour total time. I used just the crushed fennel seeds, omitted the sliced fennel bulb, and that was plenty of fennel flavor for us. Very tasty and I'll make again.