Notes about Recipes in this book

• Tomato, goats' cheese and black olive salad

  • joneshayley on June 07, 2020

    A lovely summer salad, letting the shallots soften and lose their “rawness” for twenty minutes makes all the difference. Bursting with summer flavours.

• Super-green soup with ricotta dumplings

  • joneshayley on June 13, 2020

    Healthy and subtle, this is a delicious bowl of comfort. The dumplings are nice but not necessary- perhaps half the dumplings next time. A great way to get a lot of veg into the family.

• Burrata with romesco sauce and grilled Padron peppers

  • joneshayley on July 26, 2020

    Lovely recipe, makes a great starter or light lunch

  • Acarroll on November 23, 2023

    I only made the romesco sauce, to pair with roasted cauliflower. The sauce was great! Very balanced, and I kept eating it out of a bowl with a spoon. Would love to make the whole recipe as written, and also find other uses for the romesco.

• Cauliflower bhajis with mango and coriander yoghurt

  • joneshayley on June 13, 2020

    Brilliant recipe! Makes really flavourful and complex bhaji that are a great start to a meal. I halved the recipe to serve four as a starter, 2 each was perfect for us

• Thai vegetable curry

  • joneshayley on June 13, 2020

    The curry paste is brilliant! Spicy, fresh and fragrant. The curry sauce is watery, but so delicious! I’d happily drink it. A great meal

• Aubergine, freekeh and cashew tagine

  • Carol.Furness on March 30, 2018

    Love this. I couldn't get freekeh on its own but used a mix of freekeh, quinoa and spelt and it worked well. It's very tasty, comforting and pretty easy to make.

• Summer vegetable lasagne

  • Hannahokeeffe on September 28, 2024

    Wild garlic

• Roast chicken, semi-dried tomato, grilled gem lettuce and basil salad

  • joneshayley on June 10, 2020

    An easy light summer salad. The dressing is particularly great. I added extra asparagus and would add extra lettuce or croutons always as half a breast and half a baby gem lettuce don’t make a full meal for us.

• Butter-poached chicken with peas, broad beans and goats' curd

  • joneshayley on June 07, 2020

    What a wonderful dish! The chicken poached with herbs and butter is full of flavour and the juiciest chicken I’ve ever prepared. The pea salad with goats cheese is also amazing, and could easily be served as a lovely salad alone. When I make this again I’d omit the salad dressing and add lemon juice to the butter/ chicken juices from the poaching and dress it all in that.

• Meat brine

  • joneshayley on June 28, 2020

    I’ll never go back to not brining. This makes such a major difference to meat! Seasoned right through and delicious

• Rosemary roast chicken with baked fennel and potatoes

  • joneshayley on June 28, 2020

    Amazing dinner! The chicken is divine, and the potatoes and fennel compliment it perfectly. The whole family agreed that this is the best chicken I’ve ever roasted!

• Hanger steak with sauce gribiche and confit egg yolk

  • joneshayley on July 05, 2020

    The steak is amazing! I’ve never used hangar before and will do so again. The sauce gribiche was fab and the cod it egg yolk was nice, though there are better ways to confit a yolk (olive oil)

  • Acarroll on May 25, 2024

    This was a great combination. I dry-brined with a homemade rub (I've never dry-brined before). I was confused by the sauce gribiche since it didn't have the customary hard-boiled egg, so I used a sauce gribiche recipe from a Paul Bocuse book instead. I'm surprised at how well the confit egg yolk turned using sous-vide.

• Coq au vin

  • joneshayley on June 28, 2020

    I over marinated but nonetheless this is delicious! I’d add more flour to the veg or add a cornflour mix to thicken the sauce for my taste . Great with mash

• Chicken, mustard and spinach cobbler

  • Carol.Furness on March 30, 2018

    This is lovely. Very comforting. I cooked the chicken breasts the day before so that it was even quicker to make on the day. I didn't have Dijon mustard so just used extra wholegrain. The scone topping was a lovely addition, lighter and fluffier than dumplings.

  • LadyCJKT on April 07, 2018

    This is delicious. I couldn't get any fresh tarragon or parsley so had to use dried instead but that was fine. I bought some tarragon mustard and used that in the sauce to account for the lack of fresh; it was delicious. I can't see how I would get 25-30 scones out of the mixture but had enough as I only used half the chicken and spinach mixture. I would happily make the scones on their own as they were delicious.

• Chicken Wellingtons with mustard sauce

  • Vineta on June 18, 2023

    Done - excellent! Substitute wild garlic for spinach.

• Duck with tamarind sauce, cashew butter, freekeh and pickled plums

  • joneshayley on June 18, 2020

    An amazing recipe- the nit butter seems bland, the sauce too salty, the plums too sour- until it’s all brought together, when it’s the combination of the component parts that make a perfect balance, delicious and impressive.

  • stepharama1 on February 02, 2022

    I made only the duck breast using this recipe (the sauce was from another recipe) but the technique of brining and cooking the duck breast produced fantastic results. I added some additional spices to the brine (cloves, star anise and black cardamom) to complement the flavors of my sauce.

  • Vineta on June 18, 2023

    Done 18/06/23. Good. Cashew butter could do with a bit more texture.

• Pork fillet with pine-nut crumb and charred cabbage

  • joneshayley on June 20, 2020

    Another amazing recipe! Even with numerous substitutes (pistachio and walnut crust, sour cream in sauce as no creme fraiche Etc) this is an amazing meal. Easy to execute and the sauce brings the dish together perfectly. One to make again.

  • Keith_P on September 08, 2023

    One quantity of brine sufficient for a 500g pork loin.

• Warm lamb neck and minted pea baguette

  • joneshayley on July 31, 2020

    Double the sauce! This is lovely but I’d serve on sourdough toast as I felt the baguette was too much bread to pea/ lamb ratio

• Lamb chops with asparagus, Parmesan sauce and marjoram

  • joneshayley on July 31, 2020

    The sauce here is amazing! Easy , delicious and impressive.

• Saffron-braised lamb shanks

  • SuzyP on January 27, 2022

    Delicious! The meat just fell off the bone. I was a bit too generous with the saffron and found that it was too strong for me. M loved it as is but next time I might skip the saffron all together.

• Flash-fried sirloin steak and broccoli with sesame and chilli dressing

  • joneshayley on June 07, 2020

    Delicious! The sesame dressing with the broccoli and steak is a beautiful combination

  • stepharama1 on June 05, 2023

    We enjoyed this so much that I made it twice in one week! I recommend doubling the sauce (it's delicious) and increasing chile and cilantro to taste.

• Herb and mozzarella meatball bake

  • joneshayley on June 28, 2020

    Incredibly rich, very cheesy, and delicious. The tomato sauce recipe makes loads- half it next time. The meatballs are full of flavour and juicy, beautiful sauce, overall a great meal. Ps- only use done ball of mozzarella which is plenty

• Loin of venison with creamed sprouts and juniper sauce

  • joneshayley on July 05, 2020

    The juniper sauce is amazing! Such a deep savoury flavour, that is perfectly complimented with the creamed brussel sprouts. You could serve the sauce with duck, steak (as I have here) or venison. It’s worth making the full quantity and freezing.

• Tuna crudo with miso, apple, lime and samphire

  • joneshayley on June 18, 2020

    I’d been apprehensive of tuna and apple, but actually this is beautiful. Delicately balanced.

• Grilled scallops with green chilli and coriander salsa, peach and buttermilk

  • joneshayley on July 05, 2020

    An easy and surprising combination. The peaches bring a sweetness to offset the quite bitter spicy salsa. With the scallops the whole thing is fabulous

• Rosemary smoked mackerel with baked lemon jam, fennel and crème fraîche

  • joneshayley on July 31, 2020

    The mackerel and lemon jam went beautifully, and the fennel salad lifts the oily mackerel. Lovely

• Fish tacos

  • joneshayley on June 09, 2020

    Delicious easy midweek meal. Pickling the onions and chilli is easy despite needing advance planning, they really add another element to take this from good to great

• Seafood gratin with tomato and basil

  • EskieF on May 21, 2021

    This recipe is overly complicated. Why mix the clams, onions, chili and wine in a separate 'stock'? I poached the clams in the fish stock mixed with wine. To make the main sauce, I sauteed the onions in butter and oil, added the crushed chili and garlic for a minute, then added the flour to make a roux... adding the stock/wine mix (from which the clams have been removed)- then, when the sauce has formed, the tin of tomatoes, tomato puree and basil (I used pesto). The sauce would have benefited from less chili and a 1/2 tsp or so of smoked paprika. P.S. INDEXING NOTE: the indexer has left out 'wine' as an ingredient.

• Pear, almond and rosemary cake

  • Vineta on June 18, 2023

    Done