Notes about Recipes in this book

• Farro, cauliflower, mustard seed, Parmesan

  • Rutikazooty on November 19, 2017

    I thought this was very good. However, I would leave out the hard boiled eggs next time as I don't think it added anything. Taste for lemon--as depending on the size of your lemon it may be a bit much. Loved the use of farro in this salad.

• Butternut squash, mint, rosemary, almond

  • VineTomato on April 27, 2018

    Mr VT was not impressed with this dish. His verdict: too perfumy and not equal to the sum of it’s parts. I agree with the second comment. I did use pomegranate molasses in place of grape molasses, I don’t think I’ve ever seen grape molasses in a recipe before. I thought it was enjoyable, for the most part to try something new. I won’t be making this one again. It did give me an apple and lemon juice inspiration for a different kind of salad ...

• Aubergine, dates, tahini

  • saarwouters on February 10, 2018

    A delicious side dish, loaded with flavour! I was afraid that the aubergine might be a bit too salty but it was perfect. I did mix the yoghurt and tahin before putting it on the dish, and added a bit of lemon juice. Just to make it more like a dressing. And we used a bit fewer dates. Loved it!

• Cauliflower, harissa, buckwheat, mint, pistachio

  • IAmJ on April 27, 2016

    This is absolutely delicious. Not too difficult to put together and looks beautiful too.

  • Silverscreensuppers on May 24, 2018

    I agree with IAmJ - loved this dish.

• Salmon, coriander, mint, walnut, hummus

  • VineTomato on June 06, 2017

    A lovely, fresh, light summer evening meal. I served with lightly blanched brocolli, snow peas and asparagus tossed in lime, chilli and butter (inspired by the "bowl of greens served at Dishoom in London). The hummus was lost amongst the other flavours, and in my view unnecessary. This is very similar to another dish I have made a few times, and which I prefer, although it is notably more effort, the citrus spiced salmon from Persiana and the courgettes, broad beans, peas, tahini yoghurt, pomegranate and dill dish from The Ducksoup cookbook.

  • runoutofshelves on June 07, 2017

    I saw VineTomato's note and tried this dish. It is lovely as a early winter dish as well. I love the notion of salad and flavoured yoghurt and hummus heaped on top of fish, very delicate. We had it with rice which perhaps was not the right accompaniment, and I left out the red onions and I won't next time, I would have liked the bite.

• Calves' liver, leeks, vanilla, honey

  • Silverscreensuppers on April 04, 2018

    Divine! Really interesting flavours and simple to make. I halved the honey as was worried might be too sweet. Was perfect for me! Under Doctor’s orders to eat liver once a week so always looking for interesting ways to cook it. This is a WINNER!

• Cornmeal, chilli, peppers, red onions, cheddar cheese

  • Rutikazooty on November 19, 2017

    I wanted to like this, but there is something off about this recipe. It was way too crumbly. Too much cornmeal? Not enough eggs? Do they use weight measures in the English edition and in the American edition which uses volume weights, is there a mistake? I did make it in loaf pan rather than cast iron pan so it was higher, but that was one of the options in the recipe.

  • Rutikazooty on November 20, 2017

    I just looked this up under google books which showed the original recipe by weight. Here are differences: 3 c. cornmeal (vs. my book 4 c. cornmeal); 1.05 c. milk (vs. my book 1-1/2 c. milk); NO EGGS (vs. my book 2 eggs); .83 c. crumbled feta (vs. my book 1 c. feta); .88 c. shredded cheddar (vs. my book 1-1/2 c. cheddar); 1.10 c. corn kernels (vs. 1. c. corn kernels in my book).

• Banana, brown sugar

  • DKennedy on September 23, 2016

    The banana bread came out perfectly. Re the caramel sauce, it calls for the dry method. It is important to use superfine sugar and a pot with a lot of surface area. Start it over medium heat. When it starts to liquify, gather it to the middle so it doesn't burn. I haven't mastered making the caramel sauce, but I am learning. Susan made this one while I assisted.