Notes about Recipes in this book

• Oats & flaxseed porridge

  • Astrid5555 on April 01, 2017

    This is a nice and quick porridge. Since I did not have any ground flaxseeds I added chia seeds at the beginning of the cooking time which added a nice crunch.

• Simple Moroccan fish stew

  • Astrid5555 on December 22, 2018

    Not sure I am qualified to review this recipe because I changed so much, however, very delicious end result! Left out the preserved lemons (do not particularly care for them) and the potatoes (did not have any) and served with rice. Also used pre-cooked canned mussels which made it very quick. Found the whole coriander seeds quite annoying, might swap with ground cumin (which I prefer anyway) next time. Even fish-sceptic kids enjoyed this one.

  • saladdays on June 05, 2017

    This really is a simple recipe, no elaborate ingredients and just using white fish and mussels instead of a long list of expensive seafood. It takes about 30 minutes to cook and I used pre-packaged part-cooked mussels instead of fresh which made it even easier. Recommended.

• Pomegranate-glazed chicken thighs with red quinoa salad

  • FJT on April 23, 2017

    The chicken was lovely; the quinoa salad was nothing special although I'm hoping the flavours will develop in the leftover salad.

• Chicken cacciatore spaghetti

  • Astrid5555 on September 10, 2017

    Not sure I am actually qualified to review this recipe because of all the substitutions I had to make, but I liked the end result very much and found it a quick way to use up cooked leftover chicken meat together with mostly pantry ingredients. Used salt-packed anchovies instead of anchovies in oil, a combination of fresh cherry tomatoes from the garden and tomato passata instead of canned tomatoes, whole wheat fusilli pasta instead of spaghetti, did not have any olives so I left them out and added some parsley in the end instead of rosemary. Whole family liked it a lot!

• Braised oxtail with saffron risotto & orange gremolata

  • Allie80 on April 20, 2019

    We gave this 8/10 * It may have been around five hours in the making (including the prep time) but this was absolutely worth the wait. Both the risotto and the oxtail were wonderfully rich with the gremolata providing a citrus kick that cuts through some of this richness * Easy to source and relatively inexpensive ingredients * No complicated cooking techniques, however, it is a lot of preparation and a long cooking time so be prepared to spend an afternoon in the kitchen * The recipe is easy to follow however I believe the cooking time is too short. If I was making again, I’d be prepared to leave it in the oven for five hours, with carrots added for the final two hours * With plenty of leftovers the next day I followed Thomasina’s suggestion from the book and made some arancini with the leftover risotto, popping some mozzarella in the middle and serving with a homemade garlic mayonnaise. These were also delicious and rich!

• Souk lamb shoulder braised with tomatoes, chickpeas & Moroccan spices

  • Allie80 on August 03, 2020

    Absolutely delicious! I made it with a smaller (1kg) piece of meat (mutton rather than lamb) but still cooked it for the same amount of time and it was perfect, just fell off the bone. I think for the stated size of meat I'd probably cook it for longer in order to make sure it was really tender. The flavours were loved by all, even the fussiest at the table, and the chickpeas vanished quicker than I've ever seen before! Also had a request for the recipe, always a good sign! I served with the suggested side of roasted carrots (p117) but I didn't have the parsnips suggested so added butternut squash wedges instead and didn't do the split peas as I had some roasted new potatoes and thought it would be too much. The spiced roasted veg was also a big hit!

  • saladdays on November 05, 2017

    An inspired recipe loved by all who ate it. A brilliant combination of flavours and simple to cook in a slow oven. I served it with some rice and that was all that was needed.

• Home-made baked beans

  • saladdays on November 05, 2017

    These are really easy to make if you use canned haricot beans, I left out the smoky chipotle paste as I was cooking for young children, and substituted a small amount of sugar as I didn't have maple syrup. The children loved them with the home-made burgers on the next page, and they tasted even better when the grown-ups finished them the next day!

• Straight-up burgers

  • saladdays on November 05, 2017

    Very easy and quick and loved by the small children I cooked them for with the home-made baked beans on the previous page.

• Halloumi burgers with avocado & little gem

  • Pimlicocook on June 09, 2021

    I needed to add egg to bind the ingredients; perhaps my halloumi wasn’t cut finely enough (though I used a food processor) or I squeezed too much/little water from the veg? Flavours were good, but unlikely to be repeated.

• My favourite apple cake

  • Astrid5555 on January 20, 2019

    This is a dump-everything-into-a bowl-and-then-mix-it-for-a-minute cake, super quick and everybody liked it. Not MY favorite apple cake, but quite ok.

• Eat Your Books by Jenny Hartin

  Here the author has collected her most-loved recipes - dishes made for her friends and family, family classics or food inspired by her travels and favourite food-writers and chefs . . .

  Full review