Notes about Recipes in this book

• Pimped-up pad Thai

  • Charlotte_vandenberg on March 05, 2021

    Very nice dish, next time I’ll be adding a lot more vegetables. The sauce was very good. We’ll definite make this again.

• Superfood salad

  • CarlBoddy on August 06, 2019

    The dressing quantities make over 270ml of dressing! We start with a third and increase to taste.

• Grilled broccoli with burrata, chilli & almonds

  • VineTomato on October 18, 2018

    Delicious. I'm on the prowl for any half healthy recipes to serve with burrata, my current food obsession. I've made this a second time since and to make it healthier, and a more suitable lunch, I steamed the broccoli and served with fresh red chilli, toasted seeds and a light drizzle of olive oil. It was just as good!

• Smoked mackerel & cauliflower rice kedgeree

  • sosayi on October 17, 2017

    I randomly had all the ingredients for this dish on hand (the list includes ones for stock, so it's not actually as long as it seems) and decided to give it a go. It was delicious! I'd never actually tried the cauliflower rice trend before and it was quick, easy, and filling. Not sure that I'd make it over rice normally, but I can see making it more often now. I made the recipe almost exactly as written (only substituting smoked whitefish for smoked mackerel) and seasoning was spot on. I'd repeat it for sure.

• Roasted fennel & sausage calzone

  • sarahj22 on May 10, 2020

    These were delicious. I skipped the fresh fennel but it still felt like there was plenty of filling. I also didn't bother with the long slow rise on the dough. The dough felt quite stiff (more like pastry than pizza dough) but this made it easy to roll thinly and is probably key to ensuring minimal leakage. In the past my calzones have burst open or broken apart, but the techniques here - using baking parchment to help fold them, adding extra sauce at the end - made for really sturdy, saucy, delicious calzones. They took a little longer than stated in the oven. The serving size for 2 is very generous as it makes two huge pizzas, but leftovers were of course very tasty the following day.

• Green chile with green apple salsa

  • sarahj22 on May 14, 2020

    This was a pleasant, tasty, cosy bowlful without being 'wow' ... though that was probably because of the changes I made. (Partly due to corona lockdown, partly due to laziness.) I used less mince, a stock cube rather than fresh (which GE hates), and subbed one can of tomatillos for fresh tomatoes. I also added an extra two chillies on the top of the specified four as mine didn't seem very hot! The herbs and lime juice stirred through at the end give everything a big flavour lift and the green apple salsa is a lovely fresh contrast. I'll definitely make the salsa again.