Notes about Recipes in this book

• Spiced pork shoulder with celeriac, leeks and quick-pickled apple

  • Rinshin on May 31, 2022

    Made the pork only using thick pork chops. For my taste, the dry rub was bit too heavy on fennel.

• Roasted cauliflower curry

  • sarahj22 on September 18, 2017

    Really lovely curry - very aromatic with layers of flavour, as well as being very healthy. Be cautious with your salt, though. The amount specified seems a little much as I think she uses sea salt (presumably coarse), so if using fine salt I recommend starting with half the amount and adding more if you think it needs it (though the stated 1 teaspoon for roasting the cauliflower is fine). The author says this curry rewards you if you cook it slowly but I've rushed through it once or twice and still found it delicious! It says you can freeze the recipe but the cauli turns a little mushy, so instead I make a double batch of sauce (sans yogurt) and freeze half. The sauce also works beautifully with chicken thigh fillets instead of veg, but as it stands you really don't miss the meat - the texture and flavour of the roasted cauliflower is so much better than when the veg is boiled. I use low-fat Greek yogurt instead of full fat which works fine. Definitely a keeper.