Notes about Recipes in this book

• Pulled pork

  • j_h on January 02, 2016

    This was fantastic. Next time I make it I'll reduce the salt and pepper and include chilli flakes in the dry rub. May also increase the temperature for 15 minutes at the end (uncovered) to crisp up the outside a bit.

• Lemon and thyme pork schnitzel

  • chawkins on February 09, 2021

    The lemon, thyme and Parmesan added a lot of flavor to the schnitzel. The cooking time was spot on: the cutlet was cooked to perfection, juicy with a tinge of pink in the center.

• Sage and onion toad in the hole

  • macmark on March 03, 2016

    Against my better judgement I followed this recipe to the letter. I thought the hairy duo might have a winner on their hands. I was wrong. Very wrong. I ended up with a flabby, doughy inedible dinner. If you do decide to try this make sure you get the pan smoking hot before adding the batter and I'd suggest raising the oven temperature too. Oh and sausages don't need an hour in the oven either.

• Moussaka

  • Agaillard on November 03, 2019

    This is a great traditional moussaka recipe! The quantities are just right for a large dish, mine was too small and I had a bit of leftovers. Note for the aubergines that the quantity of oil has to be just right, not too much, not too little, for each batch. Pleasant and comforting overall. Served with a simple green salad with onions. To note that I found the potatoes to be slightly undercooked, and I followed all cooking times exactly, and cut to 5mm slices as directed => I used Cornish Earlies, not sure it matters, but next time I will increase the cooking time for the potatoes.

• Creole spiced beef

  • Agaillard on March 30, 2016

    Original spice combination and dish... You do need a lot more cooking time and reheating for the meat to achieve the correct melting texture... Also I has to add liquid as I went along, far too little.

• Warm bacon and lentil salad

  • Agaillard on December 20, 2015

    Not bad and quite original. A bit large re-portion side! I made it with a scotch egg - wanted also a chicory salad but the portion was too large, i would not have finished it!

• Rump steak with chimichurri sauce

  • Agaillard on June 05, 2021

    This was nice and the sauce went really well with the grilled beef flavour. I used bavette steak because this is what I had, cooked on the pan to medium rare. I had never cooked or seen/remembered chimichurri sauce before, therefore I don't know how it compares - looking at photos on the internet, I realise I probably shouldn't have blended it but mixed it manually, as my version was smooth which I think shouldn't have been. Nevertheless good obviously.

• Pot-roast brisket

  • Dorsetknob on November 03, 2019

    Great with Latkes and broccoli sautéed with butter and Parmesan

• Oxtail soup with parsley dumplings

  • Dorsetknob on April 08, 2020

    Stunning meaty flavours and soft and fluffy dumplings. Yeast extract and sherry are a revelation

• Lamb and aubergine traybake

  • TLouise on December 29, 2020

    I liked the flavours in this dish but the veg was a little soggy, maybe try roasting without the foil and lower down in the oven next time.