Notes about Recipes in this book

• Pasta with crab and roasted smoked tomatoes

  • foodgloriousfood on May 21, 2021

    My smoked tomatoes didn’t have a smoky flavor at all. As you just put a small slit in the skin before smoking them I wonder if a smoky flavor is even achievable in the 20mins Maggie suggests. I tried doing them for 35 mins and still nothing. I would like to try smoking tomatoes again with a lot more wood chips. I ended up adding a smoked cherrywood salt instead of plain salt to the dish to get some smokiness into it.The dish itself is pleasant and fresh and light but needed more oomph. I ended up whisking some extra lemon juice and a good olive oil and tossing that through. Maybe some Merquen (smoked chili flakes) would be good too. Maggie said use large shells but I would suggest medium sized shells. My large shells were far too large and cumbersome to eat. I don’t know if I would make this again, although if I succeed at smoked tomatoes maybe I would give it another whirl.

• Caponata

  • Melanie on July 22, 2016

    I enjoyed this as a side dish although would reduce the vinegar slightly next time.

• Baked chicken thighs with preserved lemon and rosemary

  • Melanie on July 22, 2016

    We really liked this chicken - simple to prepare but packed with flavour. Served with the caponata and buttered steamed corn.

• Slow-cooked fillet of beef

  • debkellie on November 10, 2024

    Cooked to 60C (her recommended temp) it was a little too blue for me, upped it to internal temp of 66c and it was a nice medium. I used rib fillet (well trimmed) instead of eye fillet; and added 30% steam to the cooking temp of 95. My 1.8kg rib fillet reached my temp of 66c in less than 2 hours, which put my timings out a bit! Meat was greatly rested for 2 hours at least.. very nice roast. Would make it again. Served with Ottolenghi's potato salad, a slow roasted tomato and candied walnut salad and a summer greens salad.