Notes about Recipes in this book

• Gooseberry and strawberry hazelnut cake

  • TrishaCP on July 04, 2016

    This made for quite a tasty cake. Ruby was right that the hazelnuts go really well here. I pulled it from the oven at 45 minutes, but while the cake was cooked through, it was wetter than I wanted from the fruit, so I added it back in to cook the full hour. I used a standard-sized American loaf pan, not being sure of the pan she called for, so going by the picture. While it rose it was quite short, so I would go with a smaller tin next time.

• Crab macaroni cheese

  • infotrop on May 10, 2020

    A rich dish that is so surprisingly light (was it the brandy?) and lets the delicate crabmeat (picked from a huge Dungeness crab from our fishmonger) shine. Somehow the chopped fennel and parsley stems add a lot, though you can't really taste them.

• Stanley Tucci’s branzino (roasted sea bass)

  • Soosie on March 24, 2026

    I cooked this for lunch today. It’s such a speedy dish. I didn’t have any wine so left it out. I served it with a platter of boiled potatoes, carrot, fennel and courgette generously doused in olive oil and a squeeze of lemon. Delicious!