Notes about Recipes in this book

• Passion fruit melting moments

  • Foodycat on September 23, 2020

    I used a 90g pouch of passionfruit pulp, sieved, and it was just the right amount for the biscuits + buttercream - although actually I wish I'd used an extra 1/2tbsp of passionfruit in the biscuits and reduced the water for a little more intensity of flavour. Wonderful texture - perfectly short and crumbly.

• Easter egg biscuits

  • eeeve on April 05, 2021

    These tasted nice, though I found the dough very soft to work with. The biscuits came out really soft, too, somewhat cake-like, and the ones that were accidentally - by the 4yo - rolled out thinner than 75mm were nicer. Would double the quantity next time, but not sure whether I'd make again.

• Tray-baked chicken with cavolo nero and sweet potato

  • samsamarab on January 05, 2017

    Couldn't fit it all on one large baking tray, slightly defeating the 'no-fuss, one tray'! Cavalo nero was too crisp, would add in later if made again.

  • redbirdo on April 17, 2017

    All my family absolutely love this - works perfectly in a large aga roasting tin. Caveat - I use double the cavolo nero as we love greens! Then only the cavolo nero on top comes out crispy but everyone fights over the crispy bits ;0) A regular in our house when cavolo nero is in season.

• Puy lentil, squash and spinach soup

  • eeeve on April 08, 2016

    This is quite a healthy dish and you get a lot out of it, but I found it just okay. Made with swiss chard and leftover roasted butternut, so wasn't much of a faff to prepare. Not sure what I'd change to improve it to my taste if I was to make it again.