• Eat Your Books

  8/30/18 -- Linked forthcoming (1/8/19) US edition, per Jenny - no Preview likely with Flatiron. DS

Notes about Recipes in this book

• Lovely lamb hotpots

  • IvyManning on March 14, 2019

    The lamb was really bland (should be browned first) and the liquid was watery and tasted of not much but sweetness from the mint jelly. The potatoes didn't brown on top, so I had to stick the hotpots under the broiler for a few minutes. It's easy to make, but it tastes like lots of shortcuts were taken.

• Pear & Gorgonzola farfalle

  • kari500 on January 13, 2021

    I used this more as a guide than strictly following the recipe, given that I was feeding more than two people, and have the usual Covid ingredient problems. I used a whole box of farfalle, one (fairly large) radicchio, 1 pear, and probably about 6 ounces of gorgonzola. I added some cream to the cheese to make it smoother, and added olive oil to the pan with the pear and walnuts. I’d definitely do this again, but would love more radicchio. I liked it a lot.

  • Astrid5555 on September 16, 2017

    Super quick to make, perfect for a weeknight dinner and really well liked by us adults. We loved the combination of sweet pears and bitter radicchio with the cheese. Again, failed to convince the boys to eat Gorgonzola, will keep trying.

  • Mayandbill on June 21, 2021

    Used Stilton as that’s what I had. Very good but a bit grainy, Gorgonzola was definitely better. Fast and tasty.

• Creamy mustard chicken

  • kari500 on June 27, 2020

    Lo and Behold, I had everything for this. I doubled (the recipe is for 2), and wasn't sure I should totally double the mustard. I did slightly less than 4 teaspoons, and in the end I felt like it needed a little something. Not sure that something would be mustard though - I agree with bwhip that some wine would be nice, or maybe a little vinegar or lemon to slightly brighten the flavors. Maybe some tarragon? Served over egg noodles. Family happy enough. I think the 5 ingredient thing may be a bit limiting.

  • mharriman on June 28, 2020

    This wasn’t one of the best mustard chicken recipes I’ve made, but we liked the creaminess of the sauce. I used half and half instead of heavy cream with good results. I used shiitake and cremini mushrooms which worked well with the sauce. Using the prescribed two teaspoons of Country Dijon mustard was enough of a mustard flavor for us. Served over penne pasta.

  • bwhip on February 27, 2020

    Quick and easy indeed, and good flavor for something so simple and effortless. I think next time I might add a bit of white wine to reduce just before the cream is added, and cut back the water by the same amount just a bit to give a little more depth of flavor.

  • Ezair92 on July 23, 2021

    Agree with one of the reviews that it was okay but maybe not the best creamy chicken recipe I have ever done. I did find the sauce too watery and had to go back and add some corn starch to help thicken a little

  • chezlarios on November 07, 2022

    We served this with 250g of egg noodles (papardelle) and found that we needed to double the cream, water, and mustard in order to have a substantial enough sauce. As we bought already cut chicken breast and sliced mushrooms, it is a meal that comes together quickly and has pretty good flavor considering.

• Pork porcini pasta

  • Astrid5555 on September 30, 2017

    A quick and easy weeknight dinner dish! Nothing earth-shattering but the boys loved it, so it's a keeper.

  • Dinkycoulter on August 29, 2020

    Quick an easy. Teenage girl and baby boy loved it too. Perfect mid-week dinner. We didn’t change anything and didn’t have to season afterwards either.

• Lemony courgette linguine

  • Astrid5555 on August 12, 2018

    Not sure I am actually qualified to review this recipe because of all the changes I had to make. I added some garlic (because who doesn‘t like garlic?), had to use basil instead of mint, and did not have any lemons (just back from vacation without a trip to the store before cooking). Nevertheless, this is a very quick pasta to make and we liked the end result! Will probably make again.

  • FJT on May 22, 2019

    Quick, easy and tasty - it's a very summery recipe. Will make again.

  • mharriman on May 17, 2020

    My husband and I liked this a lot. The lemon zest and juice give the pasta and two squashes a lighter, refreshing flavor, perfect for warm weather. I was lucky to be able to use fresh mint from my garden. I used my spiralizer to create squash noodles and the result was visually very appealing.

  • Ezair92 on April 05, 2022

    Very good and light. Will definitely repeat

  • lindseyshannon34 on August 01, 2020

    Easy to make. My 3 year old ate this. Will make it again.

  • Lordsnot on June 27, 2021

    We love this one. We also add garlic and pine nuts, finishes it off beautifully.

• Garlic mushroom pasta

  • Astrid5555 on October 13, 2018

    We liked this a lot, even though it could have used more garlic, which can be easily fixed. Very quick to make, will go into regular weeknight pasta rotation.

  • stef on February 21, 2019

    This was quick to make. I added thyme to give it a little more flavour. Next time I might add some crumbled bacon.

  • chezlarios on April 22, 2022

    Garlic and tons of mushrooms, you can't go wrong!

• Roast tikka chicken

  • Astrid5555 on February 06, 2022

    Made this with skinless boneless chicken thighs, a perfect weeknight dinner dish!

  • KarinaFrancis on June 08, 2019

    Wow for 5 ingredients this sure packs a punch! The chicken was flavourful but the veggies were the real star. We served it with a dollop of natural yogurt. So very good! (The picture doesn’t do it justice) Update: I’ve changed it up by subbing sweet potato for the regular ones and it’s also delicious (and still doesn’t take a good photo)

• Harissa squash salad

  • Astrid5555 on March 20, 2023

    This salad was delicious! Had to substitute feta cheese for the mozzarella and added some blood orange segments which needed using up.

• Easy sausage carbonara

  • Astrid5555 on September 23, 2017

    I'd rather stick with our usual carbonara recipe, but the rest of the family loved it.

  • MelanieG on March 16, 2018

    I swapped the sausage for bacon pieces- my son loved it- very easy recipe. As I don't eat meat I didn't try it.

  • stephcoelho on June 21, 2020

    Added shredded zucchini and just used crumbled sausage without shaping it into balls Have since made this multiple times

  • chezlarios on June 17, 2021

    Used Beyond Sausages (sliced, not made into balls) with fresh tagliatelle and it worked great. Not sure if carbonara, but certainly tasty!

• Sicilian tuna pasta

  • Astrid5555 on September 12, 2019

    One of the rare weeknight dinner winners in this household where everybody immediately asked for a repeat. I particularly liked the crispy capers, which added a nice touch to the sauce.

  • Charlotte_vandenberg on November 09, 2020

    The crispy capers are the best part of this dish, but the rest is also very agreeable and we will definitely make this again.

• Super green spaghetti

  • eliza on October 20, 2017

    I saw this on Mr Oliver's program and thought it looked like an interesting way to use kale. I had curly kale from the garden, so used that. Very quick and easy and tastes pretty good. It's important to use good quality cheese here, I think. There was a little too much sauce for the amount of pasta. Will probably make again at some point.

  • uk2nl on September 22, 2018

    Easy to make and tastes great. Beautiful vibrant green colour. Didn’t use the ricotta and grated some more Parmesan over the top.

• Chicken pot pie

  • usingSpoons on September 29, 2017

    Much lighter than a traditional pot pie. I modified it a little by using a few dried mushrooms, soaked in the water that's added, and also a little cornflour to thicken the sauce.

  • sjwill82 on October 11, 2017

    Halved the recipe to make for 2. We really enjoyed this. Cooking the mushrooms on the dry frying pan really did make a difference. I added a tablespoon of creme fraiche to the chicken mixture. We served with sautéed carrots.

• Seared sesame tuna

  • redjanet on September 14, 2017

    Quick and delicious way to add an easy fish dish into your repertoire. The miso paste gave it an extra delicious flavour and it went well with the quickly cooked sugar snap peas and spring onions. I did add some boiled new potatoes as well, though, as otherwise this would not have been enough for two hungry adults for dinner.

• One-pan fabulous fish

  • saladdays on February 03, 2018

    The rice was still firm at the end of the recommended cooking time, so gave it all another 5 minutes. By that time the rice was cooked but the fish was dry. If I cooked it again I would cook the rice for 5-10 minutes and then add the fish.

  • Ezair92 on June 13, 2021

    Very good. We made a 2 serving and used tilapia. We used 1 cup of rice to 2 c water and cooked fish for 10 min. ( didn’t add the extra 2 min) It was perfect. Light and made an excellent quick meal. We also couldn’t find the olive tapenade. But found a Mediterranean olive bruschetta and it worked just fine.

• Herby chicken traybake

  • saladdays on February 03, 2018

    Not a ground breaking recipe but a useful reminder of an excellent and easy way of cooking chicken for an easy dinner.

  • mharriman on August 26, 2020

    We Loved this very tasty and fairly simple recipe. I used fresh cut rosemary from my herb garden and the aroma from the oven as well as the flavor of chicken with it was delicious.

  • Joanclemence on May 13, 2020

    This recipe is a reminder that you can make a lovely meal with minimal ingredients. It tasted amazing.

• Smoky mushroom frittata

  • saladdays on March 16, 2018

    Very quick and easy to make and a good filling supper. I used chestnut mushrooms instead of mixed mushrooms and put some baby spinach leaves on the top instead of rocket.

  • janeths on May 30, 2022

    One of my favourite go to meals. Fast, easy and tasty.

  • Ezair92 on June 19, 2021

    Quick meal. We added a little more bacon and little less mushroom. But that is a preference. Also I suggest a strong sharp cheddar cheese. Love the arugula on top

• Chickpea chard pork

  • saladdays on February 03, 2018

    This was very good. The chickpeas and roasted red peppers were almost a meal in themselves. I could only get a jar of peppers in oil, but used the olive oil to drizzle the dish at the end.

  • KarinaFrancis on August 24, 2020

    This was pretty good and a great weeknight meal. The pork was very tender and the veggies were a nice accompaniment. The pork took 20 minutes not 12 as stated

  • anya_sf on July 02, 2021

    Great flavor for very little work. Took 25 min from start to finish including prep. I used 2 15-oz cans chickpeas. My pork was still rosy in the center after the stated time, which was fine with us. 3 of us finished it all with some bread to mop up the juices.

• Messy meatball buns

  • southerncooker on February 11, 2019

    We loved these! The pesto in the balls and spread on the bread was a nice addition to the sandwiches. i decided not to add the mozzarella to the pan and topped the bread with it and toasted till a bit melted then put the meatballs and sauce on the other side of the bun and shut it.

  • Kirstin_the_Kiwi on July 11, 2018

    Prep and cook time is longer than 20 minutes.

• Egg & mango chutney flatbreads

  • southerncooker on February 11, 2019

    My daughter uses mango chutney often in a chicken recipe her and her husband enjoys. I've never had mango chutney as I can remember so she gave me some of her jar so I could make these. I only made half a recipe for just me. It was different for sure. An interesting breakfast and I couldn't make up my mind about it. I'm glad I tried it but probably wouldn't make again. I couldn't find a red hot pepper so I just used a green jalapeno.

  • Londonyankee on October 26, 2018

    Made these last night - easy and good! Had no problem with the dough, it was a bit dry so I added some water. My only problem was peeling the eggs - I need more practice, or maybe just poach them instead. Really easy recipe for me because I usually have all the ingredients on hand.

  • Allie80 on October 15, 2017

    Have tried these flatbreads three times and not sure the ratio of ingredients is correct. Have found much more flour was required and still a bit hit and miss!

• Sweet potato salad

  • southerncooker on February 10, 2019

    Very good. I used the newer version of this book and it called for red wine vinegar. My store didn't have arugula so I bought a mix of baby greens including arugula, chard, kale and spinach.

  • lou_weez on November 26, 2017

    This was easy and yummy. It's deliciousness depends on the balsamic vinegar you use., we used a sweet balsamic and it was soo good. Paired this salad with the crispy squid and smashed avo from the same book for a wonderful dinner.

  • chezlarios on July 28, 2021

    Easy to make. The warmth of the roasted sweet potatoes made it "not so bad" for BF who dislikes cold salads.

• Baked garlicky mushrooms

  • southerncooker on February 15, 2019

    Son really loved these. I thought there were missing something but couldn't figure out what it needed. I used red grape tomatoes, and baby bella mushrooms.

• Italian seared beef

  • kprovost on August 23, 2019

    This is the best tasting, quick weeknight dinner! Low carb and fabulous. I make it almost weekly. I think this book is the one that truly shows what a genius Jamie is. The combinations that he puts together using only 5 ingredients is amazing.

  • Ezair92 on May 08, 2021

    Excellent. Very easy and quick. A very nice presentation. Great afternoon lunch meal I also tried this with broiled salmon for my vegetarian friends. And they all loved it

• Peachy pork chops

  • KarinaFrancis on November 17, 2020

    Great weeknight dinner, not over-the-top fancy but easily on the table in 30 minutes and really tasty. We used sliced peaches because for some reason my local Woolies doesn’t have halved ones.

  • mharriman on December 22, 2020

    This is one of the very few Jamie Oliver recipes I’ve tried that didn’t turn out well. I followed the directions exactly and came away with lessons learned. Jamie shows photos of raw pork chops on the recipe page with very thick rinds.To make the dish as he directs, I don’t recommend attemptIng it unless you have pork chops With very thick rinds. Mine had been trimmed and it turns out there wasn’t enough rind or fat to do what he wanted done in the broiler. He doesn’t say what to do after broiling the long rind crisps but shows them with the chops in the fry pan. So, I assume that’s where they go. My chops ended up looking pretty but were overcooked. My peach halves sautéed and browned nicely as did the garlic and rosemary but I couldn’t get the bourbon to light, so it was a pan sauce instead of flambe’. I may try this again but would definitely need to visit the butcher shop, not grocer, to get the proper kind of chop needed.

  • Ezair92 on October 10, 2021

    Excellent. We really enjoyed it. We did not have a pork chop with a heavy fat collar, we just chose to render the fat on the chop and it turned out very good. Beautiful presentation

• Quick Asian fishcakes

  • leahorowitz on August 18, 2020

    A little bland and disappointing. Didn’t taste like more than the sum of its parts.

  • lindseyshannon34 on June 29, 2020

    This was good! Next time try to get salmon with skin removed. Possibly toss it all in the food processor to save time. Took way more than 22 minutes. Also annoying he didn't give a salt measurement...no desire to taste raw fish for salt. Guessing I put in 1/2 t. I also chopped and added all cilantro instead of saving some for garnish. Melting the chili jam with water was kind of weird. Next time I'd just melt it a bit in the mircrowave and brush on. Served with Julia Turshen's shaved green apple salad with fish sauce, brown sugar, lime juice, chili and salted peanuts. Rice good with this too.

• Meltin' mustardy beef

  • leahorowitz on July 11, 2020

    Quick and easy preperation - followed by a four hour braise in the oven. The meat really falls apart in the end. I accidentaly bought sweet mustard (it was just next to the whole grain mustard in the grocery aisle...) and with the onions and carrots the final dish was notably sweet, but in a good way. Don’t particularly care for Worchestershire sauce so substituted with some soy sauce and fish sauce - not authentic but it worked :) Served it with a gratin dauphinois, which joined the beef in the oven for the last hour.

• Crazy simple fish pie

  • islawight on January 10, 2021

    Very yummy and with rice you can get 2 meals for 2 out of it.

• Comforting sausage bake

  • danibattle on January 30, 2020

    Trying to reduce the carb content and up the protein, I sub cauliflower for the bread and chickpeas for the beans. I didn't add the water from the can but did sprinkle in after the oil and vinegar. I could not get chipolatas so used regular sausages separated in half and roasted for longer, which roasted the chickpeas and browned the cauli nicely.

• Plum tarte Tatin

  • sjwill82 on September 24, 2017

    I found that you don't need as much maple syrup as suggested as my plums released so much sweet liquid. I will try with half the quantity next time. I also had to bake mine for 20mins +

• Walnut-whip affogato

  • sjwill82 on November 07, 2017

    Incredibly quick yet elegant enough to serve to guests. I will use less espresso next time as we nearly drowned our ice cream!

• Epic rib-eye steak

  • sjwill82 on October 09, 2017

    Simple and comforting. Served with a dressed green salad. Great quick Friday dinner for the family that feels luxurious for the end of the week. I had to add a bit of extra liquid to get the consistency in the sauce that I like.

  • mharriman on September 25, 2020

    Excellent combination of flavors. I really liked that everything cooked in one pan. The fresh rosemary makes the steak, Italian white beans, and mushrooms pop with flavor. I added a bit more rosemary the final minute of cooking because my husband and I really like rosemary.

• Chicken noodle stir-fry

  • mharriman on December 20, 2020

    Husband made this to give me a night off from cooking and it was really good. He used what we had on hand: He subbed broccoli for the broccolini and linguine instead of thin egg noodles. Our chicken breasts were quite large. I only ate half of mine and will save the rest for lunch. The recipe is very much a hands on affair but not overwhelming. The black bean sauce and roasted peanuts give everything an earthy flavor.

  • Kirstin_the_Kiwi on February 13, 2018

    Recipe serves 2 2 x 120 grams chicken breast 150 grams egg noodles 200 grams broccoli Marinade = evo, red wine vinegar & black bean sauce.

• Rosé pesto prawn pasta

  • mharriman on November 03, 2021

    Bland. This was one of the few Jamie Oliver recipes we’ve eaten that underwhelmed us. Other than the shrimp, the flavors in this were basically non existent. We couldn’t taste the red pesto- which wasn’t surprising since there were only two teaspoons (albeit “heaping”) of it! I’m wondering if the measurement was a misprint. We also couldn’t taste the rose wine. I added grated Parmesan cheese before serving, and that was the only addition we tasted. Won’t repeat.

• Ginger shakin' beef

  • mharriman on May 16, 2020

    Wonderful. I made a couple changes based on what I had on hand : used a 10 ounce ribeye steak, regular size bok choy, and soy sauce instead of miso paste. I either didn’t cut my ginger into small enough matchsticks or didn’t cook them long enough, as they were too strong in flavor to fully enjoy. Note: This recipe has six ingredients. You add red wine vinegar to the braising ingredients at the end of the short cooking time. I served this with jasmine rice and a cucumber and peanut salad. This is good enough to repeat.

  • chezlarios on March 24, 2022

    Used 384 grams of rumpsteak (Huftsteak) but doubled the rest of the recipe, serving on top of jasmine rice. The beef was good but somehow I felt there was not enough sauce to make the whole combo really tasteful or satisfying. The bok choy was also rather plain - probably better off stirfrying together with the beef.

• Smoky pancetta cod

  • mharriman on October 09, 2020

    I’ve only been able to find diced pancetta in my area grocery stores, so I used prosciutto instead with good results. This was a pretty tasty recipe for a such a simple one and a great choice for a night when my husband didn’t know when his (at home) work day meeting would end. I cooked the lentils a bit ahead and kept them warm; everything else took took less than 15 minutes.

• Sticky mango prawns

  • mharriman on April 15, 2021

    As others have noted, this is a quick and tasty meal. Will repeat.

  • jgreenheck on March 31, 2021

    Super easy. Great week night dinner.

  • stephcoelho on June 21, 2020

    Super quick and easy. I used frozen wild shrimp instead of prawns.

• Smoky chorizo salmon

  • mharriman on November 02, 2021

    Very good. Husband and I really liked the combination of the smoked chorizo and salmon. Husband is more of a cherry tomato fan than I am, and he ate all 6 ounces of the portion I plated for him. I was done after two ounces. I’m not sure five ounces per person of cherry tomatoes is necessary for this dish unless you love them. For the salmon, I pan seared as directed but finished the fillets in the oven at 500 f for four minutes.

• Crispy garlicky chicken

  • mharriman on June 10, 2020

    My Husband and I loved this recipe. It’s really a type of chicken schnitzel but much better because of the way it’s breaded, sautéed, and then sliced. I used Dave’s multigrain power seed bread for the bread crumbs. On my electric stove, my two 8 ounce pounded breasts needed five minutes per side- 10 minutes total on medium heat (pink inside at 6 total minutes). Will repeat. This is a great way to cook chicken breasts without overcooking them. I don’t like arugula so I served the pan fried chicken slices with roasted asparagus and mascarpone Hollandaise sauce.

• Gnarly peanut chicken

  • mharriman on May 18, 2020

    The peanut sauce for this dish is wonderful (taste test pre broil) but under the broiler atop the chicken, the sauce was pretty much burned even though the chicken was juicy. I did broil my breasts on high while Mr. Oliver calls for medium. And I added a couple minutes because my chicken and sauce weren’t done at 5 minutes. My broiler only has two settings: high or low. This is worth a second try. Next time I will broil on low for a longer period of time. One change: I used part of a jalapeño pepper rather than hot red Chile pepper.

• Crazy good pork burger

  • mharriman on April 22, 2021

    Another delicious recipe From this Jamie Oliver cookbook. We liked the Interesting combination of the pear slices, cheese, and pork. Roasted cauliflower made for a good side dish. The burger is a calorie splurge but worth it.

  • raybun on September 27, 2017

    This is a very good burger, the blue cheese and pear go very well with the pork. I added some toasted fennel seed to the ground pork to enhance the flavour.(Photo)

  • jay.moe on January 18, 2023

    I substituted apple for the pear and cheddar for the blue cheese to accommodate a family member. Also, dressed the mixed greens with a honey mustard vinaigrette rather than evoo and red wine vinegar. Served it with apple slices. This is an excellent recipe.

• Italian baked rice

  • Kirstin_the_Kiwi on March 07, 2018

    Great risotto technique. I baked with lid on for 25 minutes and then removed lid for remaining 15 minutes

  • JamieWard on March 31, 2019

    Liked the technique but I wasn’t a fan of the salami (personal preference). Next time, I’ll substitute with a different ingredient.

• Hot-smoked salmon pasta

  • Kirstin_the_Kiwi on June 14, 2019

    I added caramelised onion and spinach...I didn't have any asparagus.

  • Ezair92 on August 15, 2021

    Very good. I would probably decrease pasta a little. We did add a little Parmesan on top. Yummy

• Sausage & apple bake

  • LizzieLozza on July 13, 2018

    Needs another carb, the parsnips just felt a little insubstantial, and it could do with some other flavouring.

• Tasty warm lentil salad

  • Charlotte_vandenberg on January 16, 2019

    Very easy and healthy option when you don’t have time to cook.

• Speedy spinach curry

  • Charlotte_vandenberg on May 26, 2019

    Fast, easy and very good.

  • stephcoelho on June 21, 2020

    Loved this. Added roasted cauliflower and carrots to make it a main dish.

• So easy fish curry

  • Charlotte_vandenberg on March 11, 2020

    Very easy, used Thai yellow curry instead of korma paste and added spinach. Excellent and ideal for a weeknight dinner.

  • lou_weez on February 26, 2018

    Nothing too spectacular but good as a quick and easy weeknight meal. I added a variety of vegetables - carrots, capsicum, broccoli and cauliflower - to up the vege count.

• Tender lamb shoulder

  • Mayandbill on June 21, 2021

    Agree with heck. Astonishingly good for something so simple. Chickpeas really tasty.

  • jgreenheck on March 25, 2021

    This is delicious and amazingly easy.

• Nutty kale salad

  • embk27 on April 20, 2018

    Brilliant versatile salad that will suit most mains as a side dish. I’ve used flaked almonds instead of hazelnuts and works just as well.

  • Ezair92 on May 19, 2021

    A nice light salad. I let the dressing stand on the kale for awhile. I always feel like kale needs to marinate a little. Had it as a side. But it was a large portion and think it would make a nice main with grilled or rotisserie chicken

• Crispy squid & smashed avo

  • lou_weez on November 26, 2017

    Easy and delicious, especially when paired with the sweet potato salad recipe from the same book.

• Harissa chicken traybake

  • anya_sf on September 18, 2021

    Jamie doesn't say to salt the chicken specifically, but I did, since the harissa mix only calls for a little bit of salt. My chicken was much larger (4 lbs) and took closer to 1.5 hrs. The peppers and onions got nice and soft and didn't burn since the temperature was low. The downside of the low temp was that the chicken skin barely browned. However, the meat was juicy and flavorful and we liked the seasoning with the meat and veg.

  • angrygreycat on September 25, 2018

    2nd time I tried this. Used a different brand of Harissa. Not really impressed. Takes longer than the recipe says "180 for 50 minutes" and doesn't really get nice crispy or browned skin. Don't think I would make this again.

• Spiced whole roast cauli

  • anya_sf on September 18, 2021

    The flavor combination here has potential, but the recipe doesn't work well. I had 3 very small Romanesco cauliflowers. After 1 hr 15 min, the liquid had completely evaporated and started to burn, but the cauliflowers were barely tender. 10 more minutes wasn't enough time to soften them sufficiently. I think cauliflower just needs to roast at a higher temperature.

• Potato and artichoke al forno

  • anya_sf on September 18, 2021

    Note that fennel is a major ingredient here - not sure why Jamie didn't call this Potato, fennel, and artichoke al forno. I had 1.5 lbs baby red potatoes, 3 medium fennel bulbs, and a 5 oz jar of marinated artichokes; the exact proportions of vegetables are unimportant here. The recipe doesn't call for any salt (I suppose people are expected to know when and how much to add), but I did salt the vegetables before baking. The vegetables needed a little extra time uncovered for more browning. This was a tasty side dish.

  • chezlarios on October 08, 2021

    I expected it to be better! I wonder if it would taste better if just roasted rather than steamed?

• Rendang beef & cauli rice

  • anya_sf on July 03, 2021

    Maybe rendang powder is a magic ingredient, but I have never seen it here, so substituted a mix of curry powder and garam masala. Needed to doctor the flavor *a lot* by adding more curry powder plus some brown sugar and lemon juice and lots of salt. Granted, I used ground turkey and cooked all the cauliflower with it (served over real rice), plus used full-fat coconut milk. Had to turn the heat down and saute for less time (despite lots of stirring) to avoid burning the spices. Might try this again with rendang paste, but otherwise not a repeat.

• Pork & mash gratin

  • anya_sf on October 22, 2021

    I didn't see how you could make a proper mash with only 1 Tbsp oil and a splash of water; I reserved about 1/2 cup cooking water and used it all to moisten the potatoes. I did use 8 oz extra potatoes and an extra ounce of cheese. I had to add extra oil to crisp the sage leaves. Instead of broiling the whole time, I roasted the pork for 20 min at 400 F, then broiled for the final 2 min. This was delicious, but next time I'd probably just make regular mashed potatoes with butter and milk.

• Crispy skin lemon sole

  • MelanieG on March 16, 2018

    The skin on my fish did not go crispy under the grill but the fish was cooked. Next time I will fry the skin. I did not like the chili addition at all!

• Hoisin chicken lettuce cups

  • Ezair92 on August 22, 2021

    Very nice and light. A very easy lunch or week enough meal

• Almond pastry puff

  • hbakke on January 19, 2020

    Tips for next time: roll the pastry very thin and trim into round shape, add more almond since the filling is a bit too runny, put pan directly on bottom of oven on pizza stone to crisp the bottom, and bake for 15 minutes. Otherwise, this was a relatively easy recipe that tasted delicious.

• Tuna butter bean salad

  • jgreenheck on October 21, 2021

    Okay. Not as flavorful as most of his recipes. Added a little more vinegar.

• Sizzling sirloin

  • jgreenheck on October 15, 2021

    This cookbook provides great inspiration for weeknight dinner. Tonight, I substituted lamb chops for the beef and it was awesome. This one is a keeper.

• Bangin' beef stew

  • jgreenheck on February 16, 2020

    I feel like there’s an error in this recipe. I followed without substitutions and it didn’t get “sticky”. I wonder if it should have cooked uncovered rather than covered? I took off the cover for 30 minutes at the end.

• Aromatic lamb curry

  • jgreenheck on November 15, 2021

    I had a package of lamb stew in the freezer, so I gave this a try. Very nice. The recipe calls for a lot of onions and I was tempted to cut back. Don’t do it. The onions make this dish!

• Ale barley lamb shanks

  • jgreenheck on December 02, 2021

    I love barley and I love lamb, so I was ready to love this recipe. Unfortunately I found the dish bland…and the barley was mushy. Not my favorite JO recipe.

• Creamy Cornish mussels

  • Joanclemence on May 29, 2020

    I added pear cider instead of apple cider and it turned out delicious!

• Golden pork escalope

  • stephcoelho on June 21, 2020

    Delicious! Added corn and feta to make a substantial side dish with the cherry tomatoes

• Cherry chard wild rice

  • chezlarios on August 03, 2021

    Not bad, though I feel the chard would've been better panfried rather than steamed.