Notes about Recipes in this book

• Rhubarb crumble

  • Breadcrumbs on May 18, 2015

    p. 325 - First use of this recipe and this book. I purchased the book some time ago and I now realize I’ve done it a tremendous injustice leaving it on the shelf as I could happily cook from it alone for a year on end. So many enticing recipes in here! This one is no exception. I halved it for the two of us. Instead of dirtying two pans I simply baked the rhubarb in the same dish I used to bake the final dish. A terrific version of an old favourite. Photos here: http://chowhound.chow.com/topics/1012220?commentId=9568504#9568504

• Bread and butter pudding

  • Eurydice on May 23, 2010

    Pretty good. I prefer the crusts left on though.

• Pan-fried figs with fresh raspberries and extra virgin olive oil ice cream

  • Eurydice on February 06, 2013

    Fresh figs, pan-fried or any other way are very hard to beat with or without raspberries. However, olive oil ice cream has NOT caught on in this household. Sorry Maggie :) I wonder if macadamia oil would work and taste better? I might try that. The search for ice cream that's both healthy and yummy continues...

• Cherry clafoutis

  • Eurydice on December 11, 2013

    A nice and fairly easy dessert for cherry season.

• Braised lamb leg with roasted root vegetables

  • Eurydice on June 08, 2012

    The lamb was beautifully tender cooked this way but next time I'll just add a slice or two of lemon peel instead of preserved lemon as it was a bit overwhelming.

• Basil, anchovy and zucchini pasta

  • eatdrinkstagger on April 27, 2020

    Use fresh pasta, and more zucchini if you love veggies. No salt needed at all because of the anchovies.

• Broad beans with pasta and prosciutto

  • eatdrinkstagger on September 27, 2021

    Can always go more broad beans and mint, less prosciutto. Made this with stuffed pasta (tortellini). Also doesn’t need salt as the prosciutto is plenty salty enough.

• Buttermilk panna cotta with cumquat sauce

  • pfgarden on August 31, 2011

    This recipe is absolutely fabulous. I made several jars of the cumquat syrup (which will keep indefinitely) so now I only have to make the panna cotta and I have a lovely sweet for guests.

• Marinated butterflied lamb leg

  • KarinaFrancis on December 20, 2020

    I love a butterflied leg of lamb! Post marinade is a great idea and results in succulent meat. I didn’t have any preserved lemons so I subbed lemon juice and zest.

• Pizza with goat's cheese, semi-dried tomatoes and basil

  • KIGirl on September 22, 2014

    Rate 3.5 with my own pizza dough

• Roast parsnips

  • KIGirl on September 04, 2014

    If you like parsnips - you have to try this simple recipe

• Stuffed roast chicken

  • KIGirl on September 04, 2014

    I omitted the chicken livers

• Best roast potatoes with preserved lemon and rosemary

  • KIGirl on September 04, 2014

    The subtle flavour of the preserved lemons (homemade of course!) through the potatoes was amazing, as was the remains of the roasted preserved lemons themselves, dark chewy and sweet

• Grape grower's chicken

  • JLDuck on November 29, 2018

    Possibly add the grapes slightly earlier. Still a very delicious recipe.

• Chicken pieces roasted with olives, preserved lemon and fennel

  • JLDuck on November 25, 2019

    I have cooked this a few times and was not satisfied with the result. Cooked it again and it really worked. Not sure what the difference was. Marinating is essential.

• Chicken legs with caperberries, raisins, green olives and roasted almonds

  • JLDuck on April 24, 2020

    Sensational. The longer marinade period is recommended. This just adds to the complexity of flavours.

• Fig and preserved lemon salad with walnuts and goat's curd

  • JLDuck on December 23, 2014

    Castlemaine's (Victoria Australia) preserved figs go brilliantly with this.

• Coorong Angus beef pie with red wine, fennel and green olives

  • Charlotte_vandenberg on November 15, 2022

    Nice pastry, nice filling. Next time I’ll use the pressure cooker for the filling to make the meat even softer.