Notes about Recipes in this book

• Red coconut curry potsu

  • Hannaha100 on June 06, 2017

    This tasted nice but was too much of a pain to repeat. (my own fault) had switched chicken for frozen quorn pieces but hadn't realised the chicken was supposed to be roasted. Ended up microwaving but hadn't prepare the sauce. If I did again, would probably simmer so I didn't have to do in batches. Made a mild version for my daughter with coconut milk, soy sauce and agave (but no ginger or curry sauce). She wouldn't eat it but I thought it was nice.

• Chicken katsu

  • sarahj22 on July 07, 2017

    I was a bit sceptical about the authors labelling this katsu when the chicken isn't breaded, but this still hits the spot flavourwise. A lovely alternative to a traditional katsu if you want something quicker and lighter.

  • Beth891 on April 14, 2025

    This is a great katsu sauce recipe! I made it as a sauce for crispy chicken katsu so I made a few changes. I didn't add chilli, instead adding a small tsp of mild curry powder, I used milk with a chicken stock cube and added enough water until it was thin enough for sauce. I added a tsp of honey and added some salt and pepper to taste at the end (none earlier) and no coriander. It was delicious and I'd definitely make again.

• Miso salmon & rice with peas & ginger sauce

  • Beth891 on May 07, 2024

    Really delicious! I gave the salmon about 7 mins under the grill then turned it off and left it in for a few mins while I finished the rest. It was great, perfectly good and the glaze was very good. I made a couple of tweaks on the sauce - no spring onions so missed them out, added much less ginger so it was child friendly and I added a little extra tahini and a tsp of honey. I'd definitely make it again!

• Thai green chicken & squash soup

  • sarahj22 on October 10, 2017

    This was okay but I felt it lacked depth of flavour, even after adding a little extra curry paste at the start. I wasn't confident that the final addition of lime and coriander would fix it so I also added some other aromatics once the chicken was cooked (some chopped fresh ginger, chopped red chillies, fish sauce, half a chicken stock cube and a dash of coconut milk). It ended up being tasty but I'm sure that was only due to the addition of the extras, as prior to that it was fairly bland. I don't think I'd repeat this one. James Martin has quite a similar one for Thai sweet potato and chicken soup which is much more flavourful, so I'll stick to that one in future.

• Dressing for grains

  • Hannaha100 on July 06, 2019

    Made this to eat with a quinoa salad. Switched out sesame oil for a neutral oil. Delicious. Definitely repeating.

• Walnut miso

  • VineTomato on July 03, 2017

    I will be making this one again! Lovely, mellow, sweet and substantial miso broth. The recipe instructions are a bit light, as it does not specify how long to cook the broth for - before or after adding the walnut miso. After adding the walnut miso, I added the udon and cooked for about 10 minutes. Just before serving I added some sliced mangetouts. Served with boiled egg and pan fried teriyaki tofu. Lovely filling dinner.

• Red coconut curry sauce

  • Hannaha100 on June 06, 2017

    Tasty sauce, not too difficult to put together. Subbed tamari for fish sauce. I used just 2 tbsp curry paste based on package instructions and this was a nice level of spice. I suspect 4 would have been quite hot.