Notes about Recipes in this book

• Chestnut pancakes with cucumber, avocado and chickpea salad

  • Kfg1075 on April 06, 2023

    If using almond flour as a substitute, need to triple the amount, and still not necessarily the same as chestnut flour.

• Flaxseed buns

  • SugarFree_Vegan on April 18, 2016

    What a great recipe, high protein and gluten free. I made them with the pre-ground flax seeds - the mixture is pretty wet but bakes up well and the make sure you leave some space for them to expand and rise a bit.

• Spicy ruby slaw

  • LizzieLozza on May 19, 2018

    Not sure about the cumin. Need twice as much dressing for a whole cabbage. I had to add lemon, sunflower seeds and tahini and chinese chilli oil to make more interesting.

• Spicy miso salmon with broccoli rice

  • LizzieLozza on July 13, 2018

    Really nice recipe, the sauce is great, and just decanted half for the children before adding chilli to remainder for the adults. The meal did needs something else with it like rice or extra salad as felt a little bare if not just feeding myself. I used one whole cauliflower and one whole brocoli and it was too much for 4 adults and 2 children. Though it felt weird putting so much of this on your plate as dominated the palate.

• Liver/bangers and mash with onion gravy

  • Silverscreensuppers on April 11, 2018

    Loved this! Trad and delish! Made stock with trusty Oxo cube because didn’t have bone broth. Yum! Good old fashioned fodder!

  • Silverscreensuppers on September 05, 2018

    Had some that I had frozen tonight - just as good as when it was fresh. Yum!

• Slow-cooked smoky apple pulled pork

  • LizzieLozza on May 19, 2018

    Burnt at 130 for eight hours. If overnight again try 120 for eight hours? Or six hours at 130?

• Chinese-style beef and broccoli

  • SugarFree_Vegan on April 18, 2016

    I made a vegetarian version of this by using a pack of frozen quorn. This worked very well and made for a very healthy and tasty supper along with some roasted cabbage steaks brushed with some sriracha and lime juice.

• Lentil bake

  • Silverscreensuppers on April 12, 2017

    I thought this was utterly delicious! Having made lentil bakes for around 20 years I was skeptical about the flour but it made it a nice texture and added flavour. This will be how I do my lentil bakes from now on!

  • Silverscreensuppers on April 12, 2017

    Oh - two modifications - I used 3 tablespoons soy sauce and peanut flour instead of chestnut flour which I could't find. I think the peanut flour worked really well, delicious

• Marinated butterbean Greek salad

  • etcjm on December 26, 2021

    Very good. I was a little scared of the mustard dressing, but when all of the ingredients are added, it's all good. I served the feta and olives separately so people could mix and match. Although I'm not a lover of olives, they are needed. Yes be generous with parsley, it adds. Hopefully leftovers will be OK tomorrow as this makes a bucketful.

• Green goddess noodle salad

  • LizzieLozza on July 13, 2018

    Made this with some brocoli, green beans, loved the raw spinach going through, and I also added some red cabbage finally sliced. Used two avocados for one person. Used one third of 250g of buckwheat noodles as come pre wrapped up in three sections. Great for me on own, though would use whole bag of all three if eating with company.