Notes about Recipes in this book

• Hot and spicy prawn skewers with busy courgette and peanut salad

  • Alicerose on June 24, 2023

    Loved these. We would omit chilli flakes next time as a touch too hot. I’d say for the salad to use 2 tbsp peanut butter not 3, less olive oil and we added lemon juice in addition to ACV to add more zestiness

• Roasted new potatoes, green beans and tarragon mojo verde

  • Frogcake on October 20, 2019

    Delicious! In addition to the green beans, I threw in some asparagus spears into the mix. Definitely a repeat!

• Warm roasted courgette, cavolo nero and sunflower seed salad with poached eggs

  • Livia on August 17, 2021

    Unfortunately I found this rather bland even with 2 extra tbsp of vinegar and 3 garlic. It feels like half of the ingredients are missing.

• Aromatic, shredded broccoli salad

  • Frogcake on October 19, 2019

    Generally speaking, we liked this salad. However I found that I had to spunk up the flavour with greater quantities of the core aromatic ingredients. I substituted the lemon grass with rind from a whole lemon and I added one green onion. In total, for two broccoli heads I added a whole green chili instead of half, five tablespoons of olive oil instead of three, a tablespoon and a half of cider vinegar, and two teaspoons of sesame seed oil.

• Basil broccoli stalk mash

  • Frogcake on October 19, 2019

    Having made the aromatic shredded broccoli salad, I had some stalks to put to good use. I liked the idea of using stalks with basil. Here I also made some adjustments to enhance the flavours from bland to delicate aromatic. I added a quarter cup of left over fresh peas, a teaspoon or two of lemon rind, a tablespoon of chopped green onion and the full 8 tablespoons of oil. A lot of pepper and sea salt finessed the flavour to delicate, balanced aromatic mash. Even then my husband thought it needed a squirt of sriracha!