• Eat Your Books

  2002 Winner of Glenfiddich Trophy

Notes about Recipes in this book

• Tail and tongue of beef with rich red wine sauce

  • wester on May 22, 2014

    I didn't plan this one well enough, so I didn't have enough wine, and I also didn't have enough time to reduce the sauce properly. So we had the "sauce" as soup (a very nice oxtail soup) and the tongue afterwards. Very good even like that. I will probably repeat, but I will have to try Jennifer McLagan's version of the same first to see which I prefer. The same recipe appears in Hugh's Meat book.

• Tomato ketchup

  • eliza on March 06, 2021

    This makes a really good tasting ketchup, and uses tomatoes and peppers from the garden. It's a fair bit of work, but very easy to make. I kept mine in jars in the freezer for longer term storage, but this could be processed in a water bath if needed. I found this excellent with roasted potatoes.

• Weeping leg of lamb or mutton with root vegetables

  • saladdays on March 04, 2012

    As I used a 1/2 leg of lamb instead of a whole one I parcooked the vegetables that sit under it in the microwave first. I felt that they wouldn't be fully cooked with a shorter cooking time for the meat. I don't rear my lamb on a farm in Dorset, it comes from the local supermarket instead so wasn't as fatty as Hugh's so the veg weren't as tasty as his would have been but they were still very tasty.

• Plum bread and butter pudding

  • jammydodger on June 23, 2014

    What is the point of a recipe for using up stale bread if it first orders you to cut off the crusts? I didn't bother. I also used vanilla extract instead of a vanilla pod, and the very, very stale remains of a baguette I'd stashed in the freezer. After putting the pudding together I left it to soak for a while. It was good, but I found that even after 40 minutes the pudding wasn't quite set (it could be our oven).

• Tartiflette

  • twoyolks on March 07, 2013

    This is very good but very rich. It's good for a cold winter's day.

• Corned beef and potato

  • twoyolks on March 24, 2020

    This is simple but makes a great corned beef hash.

• Pea, lettuce, and lovage soup

  • eeeve on June 17, 2015

    Made a combination of this recipe and "Cucumber & lettuce soup" from Jamie Magazine, July 2014 (#50). Couldn't really taste the lettuce, seemed more like a pea soup, but it's a good way to use up a glut of lettuces from the garden when one is sick of eating leafy salads...

• Pumpkin risotto with crispy sage

  • lils74 on November 17, 2018

    Wonderful, amazing recipe - especially when you consider it's made of relatively humble ingredients. I made this tonight as I had both pumpkin and fresh sage, but scaled down for one (though I have leftovers) and I rather eyeballed the scaledown, so it wasn't exact. A joy to eat - so delicious, and don't skip the fried sage leaves on top, they're more than just a garnish, but a delicious addition. I will definitely make this again and feel it's delicious enough to be a first course when I have friends over.

• Ukrainian chicken borscht

  • e_ballad on November 18, 2019

    This dish didn’t appeal to our palates at all - watery cabbage stew with little flavour except the cabbage. Might appeal to cabbage aficionados. For anyone else, it’s a bit of a grim meal.

• Beet soup with feta

  • Soosie on February 09, 2017

    Delicious. I used passata instead of the roasted tomatoes, as I already had it in my pantry. Added a dessert apple for sweetness.

• Roast belly of pork

  • Soosie on June 14, 2019

    Well worth doing. I actually added 10 mins to the higher temperature, so 40 instead of 30 mins at 220 degrees C. So simple so delicious, so economical.

• Watercress soup with poached egg

  • mjes on September 23, 2021

    I love poached eggs and I love watercress soup so trying this recipe was a no-brainer. I thought this was superb ... the family liked it but were not quite as enthusiastic.