Notes about Recipes in this book

• Chicken curry korma-style

  • sjwill82 on October 11, 2017

    Great tasting curry full of flavor without the heat...therefore even the smallest in the family enjoyed! I would perhaps add more of the curry paste next time or double up the recipe to put in the freezer to save time for midweek meals

  • jnunezm1 on June 17, 2020

    Recipe calls for ginger, not gin, though the dish would be well complimented by a G&T.

• Curry-spiced salmon with seeded pumpkin salad

  • Sugoosygee on May 04, 2024

    We thoroughly enjoyed this. Since pumpkin season had already come and gone, I decided to use butternut squash instead. The combination of the squash and sweet potato is cooked in the oven, resulting in a delightful flavour. To achieve the perfect texture and a touch of char, I extended the cooking time to over an hour at a higher temperature. We cooked the salmon on the barbecue. Marcus said "I can't get enough of this dish", and we all agreed!

• Spicy chilli-glazed chicken wings

  • joneshayley on May 30, 2021

    Lovely wings, spicy sticky sweet and very moreish

• Buttermilk fried chicken

  • greedyrosie on January 29, 2018

    All fried chicken is a bit of a faff to make, honestly but this was simple and because the chicken is boneless and most of the cooking is done in the oven, is not too bad. I was sceptical about boneless thighs but the marinade makes them very moist and flavourful. And makes great sandwiches the next day.

  • Thermomixit on July 29, 2018

    So tasty and definitely worth the effort!

• Chicken, ham and mushroom puff pie

  • Crumbles on February 19, 2023

    This was easy to make and very easy to devour. Delicious.

• Slow-roasted leg of lamb with fresh mint sauce

  • sjwill82 on October 02, 2017

    I expected the meat to be falling off the bone as it had been cooking for so long but I think my leg must have been on the large side as after 4 hours we still had to slice the meat. Having said that the meat was tender and juicy with a great taste. The mint sauce was also different from my usual with the addition of cumin. I would make again and perhaps cooking for even longer.

  • JoBills on April 05, 2018

    The slow roast was a great approach, but it only took 2.5 hours to come to a medium/well done temperature (160c) rather than the suggested 3.75 hours which would have properly overcooked it. I’d probably go for only 2 hours next time and then start testing with a probe for a medium (145c).

• Tomato and rosemary pesto

  • joneshayley on September 26, 2021

    Well flavoured and unusual pesto. Made with tagliatelle and sliced steak. Lovely

• Rack of lamb with fennel, anchovy, black olive and goat's cheese salad

  • joneshayley on May 30, 2021

    Absolutely amazing dish- every flavour is complimentary and it all comes together perfectly. The meat vinaigrette is particularly amazing.