Notes about Recipes in this book

• Radicchio and crab gratin

  • Hansyhobs on March 30, 2022

    Extremely tasty and easy to make, although I should hope so for £15 worth of crab meat!

• Beef shin with smoked dulse

  • stephengk on January 22, 2017

    Used thick cut feather blade - a really good cut for braises and stews. The dulse gave it a subtle extra savoury kick. Think using chicken stock rather than rich beef lighteded the dish. Very good dish

• Roast tomatoes on toast with tarragon and thyme

  • Hansyhobs on March 29, 2022

    Didn't have tarragon but did everything else as described and this was lovely. Used sourdough from the little sourdough kitchen.

• Roast beetroot and wet garlic with bay, lovage and thyme

  • Hansyhobs on June 08, 2022

    Nice and easy

• A salad of raw beetroot, curd and rose

  • julieG on January 19, 2026

    Wasn’t quite right but would work on it, needed all the goats cheese

• Apple rye and cider cake

  • eliza on March 24, 2017

    This made a really nice cake. I made a half recipe for a 7 inch diameter cake, baked about 45 minutes. Made a couple of changes; I put in more lemon zest than called for and I didn't have British style apple cider so I used some soft cider with a bit of rum added in. I think my cider was sweeter than that in the UK, so I would reduce the sugar a bit to compensate next time. A lovely light cake with lots of apple that I will definitely make again, and I loved the use of rye flour in this. My first recipe from this book and definitely not the last.

  • e_ballad on July 02, 2017

    Absolutely loved this. The rye worked perfectly with the apples, with the subtle hint of thyme coming through occasionally. Highly recommended.

• Barley, squash and mushrooms with herb and crème fraîche dressing

  • stephengk on January 25, 2017

    Great combination of flavours and mushroom meaty texture is great foil to the soft squash. Used crown prince squash. Added some halved shallots when adding the mushrooms. Made half quantity but made full amount of dressing. When stirred everything in to the barley served straight away rather than cooling. Loving the book

• Stuffed squash with fennel and barley

  • Hansyhobs on November 02, 2022

    I made half the recipe (so just one portion for me) and it was huge. I couldn't finish it. Really tasty though and very simple to put together. Probably best to buy small fennels or one large fennel for two. I added a dollop of sour cream to the side as the recipe suggests but I don't think it's necessary as the cheddar gives a creaminess to the barley. I also cooked the barley in water with a veg stock cube to give a little more flavour.

• Sweetcorn and smoked haddock soup with soft-boiled eggs and coriander

  • Pimlicocook on July 26, 2021

    A seemingly unusual combination of ingredients that nevertheless works brilliantly.

• Crab apples in brown sugar and butter

  • WildCottage on October 19, 2017

    This must be the easiest thing ever to do with very tart crab apples! Tasty treat and also made the whole cottage smell great.

• Cured trout with rhubarb and rose petals

  • Hansyhobs on March 28, 2022

    Easy and tasty although I couldn't really taste the nuances of the cure in the fish

• Seared venison with anise, rhubarb and honey

  • Hansyhobs on March 25, 2022

    First time cooking venison, this was a great dish!

• Brill with sorrel sauce

  • CarmenNicolaas on April 30, 2026

    Absolutely delicious

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