Notes about Recipes in this book

• TMT dressing (tahini miso turmeric)

  • Ganga108 on September 25, 2025

    Lovely dressing. I used ½ white and ½ red miso, which I think is strong enough. I used brine but then needed to add some lemon juice after tasting. Used more water than specified as tahini can get very thick with acid ingredients. Added a pinch black pepper to make the turmeric available. A lovely, creamy dressing.

• 'But the kitchen sink' breakfast mince

  • LaraK on May 15, 2017

    This was so quick and really tasty, we all enjoyed it. Leftovers with an egg was delicious too.

  • fairyduff on July 01, 2021

    Delicious, Versatile. Easy. Quick. Economical. No-waste. No carbs. Perfect!

• Skillet fish 'n' superslaw

  • fairyduff on February 21, 2022

    This results in a perfectly cooked salmon and ready to go veg. Great!

• Sustainable sweet fish curry

  • LaraK on May 15, 2017

    This was delicious, we all loved it. For the veg I used what I had. (Red capsicum, zucchini, Cauliflower & broccoli). I used butternut and carrot instead of sweet potatoe. I used Basil for the herbs I used fish sauce and a squeeze of lemon I added the lemongrass but not the chilli I used 960 g of fish and more than 3 cups of veg, so added a bit more stock and some salt and it was perfect.

• Any green saag paneer

  • LaraK on May 21, 2017

    We really liked this dish. I used haloumi. I made the Ras el hanout mix from the recipe at the beginning of the book (which is great) and used kale. It was a little spicy for the kids but perfect for us. I added a little cream with the yoghurt to tone down the heat for the kids. I served with pumpkin, roast beetroot and feta salad and lamb chops with the same spice rubbed on to them before cooking on the bbq. Was delicious.

• The cheapest stew ever

  • LaraK on May 21, 2017

    This was really quick to throw together and was lovely. It did need salt and lemon at the end to get the right balance. I used homemade bone broth, I didn't have parsnips and used sweet potato instead of potato. It is also lovely for breakfast reheated with an egg and spinach in it. Yum.

• Lamb roast for two with minted pea pistou

  • LaraK on December 06, 2016

    Whole family really loved this, flavours are great. I doubled the recipe for a family of four. Mine didn't "brown up" like the picture despite cooking for a bit longer but still tasted beautiful (might try doing the lamb separately on the bbq next time). I added a bit of salt and pepper to the minted pea pistou and it went beautifully with the dish.

• 'But the kitchen sink' kimchi

  • tinkamasala on September 14, 2019

    A staple in my kitchen. Easily adapted to use what you got, though Napa cabbage is an essential ingredient. I use this in kimchi fried rice or kimcheese toasties (delicious - trust me!)

• Gourmet Chick

  ...main emphasis of the book is cutting back on food waste...she includes lots of useful tips about ways to use your freezer and slow cooker to live in a more sustainable way.

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