Notes about Recipes in this book

• Spiced green tahini sauce

  • Barb_N on November 18, 2015

    I served this with pumpkin variation of falafel. It was way too salty- 2+ tsp of salt to 1 c tahini. I halved the amount and it was still almost a lost cause.

• Double ginger sticky toffee pudding

  • trudys_person on December 24, 2015

    Absolutely delicious, and relatively easy to make. Doesn't bake up as dark as the photo.

• Spiced pear upside-down cake

  • mmg0305 on November 29, 2018

    After reading the comments on the online recipe, I was worried about the cake being a bit soggy. So I ended up over-reducing the topping and making it a bit too dark. Otherwise, the recipe worked well.

  • ashallen on April 16, 2020

    This cake's topping syrup contains orange juice and pomegranate molasses - it's tasty, but tart and strong-tasting to the point where it was often hard to taste the walnuts and pears. I think I'd prefer a more gently flavored caramel topping. Cake texture was nice - solid and moist without any sludginess. I used a 10-inch wide/2-inch deep pan and the cake rose over the rim a bit and then sagged in the middle during the last 10 minutes of baking - a slightly larger pan would work better. Once flipped, however, all of that disappeared and it was very pretty with light-colored pears against a glossy, dark syrup-coated cake. My pears were bigger than those specified in the recipe (though still 1.5 lb) - I quartered vs. halved them - worked well. Recipe says to bake 50-60 minutes - mine was done after 45.

• Vegan chocolate tart with salted oat crust

  • twoyolks on June 08, 2020

    This is really good and really chocolatey. If anything, it may be too rich.

• Mushroom and burrata lasagnette

  • Barb_N on October 03, 2020

    You had me at burrata! I made this even more decadent with sautéed ground lamb, and subbed oregano for marjoram. This is an occasional delight, not for everyday consumption. I recommend cooking at lower T than the 425* instructed.

  • Barb_N on August 12, 2021

    Link no longer works.

• Rib eye with bone marrow and radish salad

  • KBHughes on March 11, 2019

    I made the radish salad and it was delightful. The mint, walnuts and lemon vinaigrette were all very deliciously supportive flavors.

• Chicken-leg confit with potatoes and escarole

  • anya_sf on February 08, 2026

    When this recipe was first published, I remember liking it so much, I made it twice in a week (also a suggested way to reuse some of the oil). Made again (1/2 recipe) using red onion instead of shallot, (more) gold potatoes (cut in wedges) instead of fingerling, lacinato kale instead of escarole, which I sauteed lightly. So easy - just takes time - and delicious. Be generous with s+p on the chicken and lemon on the greens.

• Red pepper falafel

  • Barb_N on November 18, 2015

    I made the pumpkin variation of the Kuri squash version, online recipe. I will definitely make this again with some adjustments. The chickpeas are soaked but not cooked before forming the falafel, neither is the squash- hard work peeling and chopping raw pumpkin. Thus, out of laziness mine were not pumpkiny at all. My Ras el Hanout was much spicier than I remembered, will reduce that. I followed the technique on the blog Sprouted Kitchen and baked these- crisp on the outside, a tad pebbly on the inside without deep frying. Served with green tahini sauce (see note) and cucumber- tomato salad. The salad cut the heat of the ras el hanout and the salt of the tahini sauce.