Notes about Recipes in this book

• Asparagus, almonds, spiced quail eggs and shiitake with miso dressing

  • lorloff on December 29, 2016

    http://www.foodrepublic.com/recipes/asparagus-and-almond-salad-with-spiced-quail-eggs/ This is the link to the on line recipie

• Crusty baked wasabi mushrooms, spinach, tomato, orange, dill and grated egg

  • VineTomato on August 03, 2018

    This recipe has been on my “to cook” list for ages. I was very curious about the combination of different flavours, particularly the wasabi crusted mushrooms. The ‘salad’ looks great on the plate. The flavours are light, fresh, harmonious and subtle. It was an enjoyable dinner but I don’t think I’ll be making it again. Our favourite part was the egg. I found the bottom of my panko breadcrumbs got a bit soggy - to avoid this I would par cook the mushrooms first and throw away the juice that tends to collect. Whilst this was good I doubt I will make it again - there are better stuffed mushroom recipes out there.

• Puy lentils, quinoa, pomegranate-roast grapes and tomatoes, chilli, mint and basil

  • debkellie on December 16, 2018

    I subbed freekeh for quinoa, absolutely marvellous warm salad.. quantities are enough for 12 as a side.

• Freekeh, walnut, Swiss chard, mushrooms and tahini mascarpone

  • VineTomato on June 10, 2017

    This salad was a let down. I'd been looking for a recipe with freekeh to use up some left overs I had. The flavours in the freekeh were bland and a little off, I did forget to put the apple cider vinegar in at the end. It was stodgy and rather unappetizing. You can't really go wrong with mushroom and chard, but yet it was bland. The marscapone didn't add anything special, I think yogurt would have worked just as well, for less calories too.

• Farro, capers, herb-baked tomatoes, roast carrots and Parmesan

  • meggan on July 11, 2016

    Very good - I used heirloom tomatoes but probably would have done better with the Roma as called for as the sliced tomatoes got pretty mushy.

  • KarinaFrancis on January 02, 2024

    A very nice grain salad. Next time I’d quarter the tomatoes so they are easy to eat in smaller bites. After I took the photo I added some crumbled feta which worked well

• Almond pine nut dukkah

  • stepharama1 on February 02, 2022

    Scrumptious. Worth making from scratch.

• Burrata and tomatoes with mango dressing

  • VineTomato on June 04, 2017

    I found that alphonso mango works brilliantly in this recipe. The sweetness and depth of flavour shines through, which you wouldn't get with a standard mango. They can be difficult to come by in the supermarket, usually found at Indian grocers and at times in Borough Market. However, you can usually find a tin of the puree which could be mixed with a normal mango. Burrata, also difficult to come by is amazing so worth the search. I don't think it would be a five star with mozzarella.

  • stepharama1 on May 09, 2022

    Excellent,. Used Alphonso mangos as suggested and burrata. I agree with previous reviewer that burrata really makes the dish. The interplay of the mango, ginger and basil is sublime.

• Venison, coconut-curried pumpkin and mustard cabbage

  • VineTomato on June 04, 2017

    Divine. This is restaurant quality food. I would serve up at a dinner party if you had some adventurous guests. It is a bit off the wall, with a strange mix of ingredients. To put K lime leaves and curry leaves together works so well, who knew! I used a marinade I learnt from Jamie's America for the venison, a little balsamic, olive oil, salt and pepper before grilling - makes the best venison ever!