• lucinda_kah2oi on May 14, 2026

  This is a great food ideas book in my opinion. Nothing is complicated in this book at all, and I honestly feel like calling a lot of the dishes in it a recipe is a bit of a stretch! My partner and I have used it many times but we generally find that servings, portion sizes or ingredient ratios to be off in some way. I often question if this book was recipe tested at all. We have a few things on our regular meal rotation that originated from it, but all have been quite heavily tweaked or adapted.

• Louierg44 on January 10, 2026

  A little too much salt but otherwise it was lovely

• stockholm28 on March 06, 2022

  The U.S. version is called ”Vegetarian Dinner’s in the Oven”

• K_Simpz on January 16, 2022

  This is my favourite cook book ever, so many easy and delicious recipes. I massively cut back on my meat consumption a few years ago, and it was this book and Fresh India that made that change really easy and fun.

• saarwouters on March 10, 2019

  Roasted Cauliflower with Chickpeas, Spring greens, Lemon and Tahini: nice dish with lovely flavours. We used spinach for greens.

• saarwouters on March 10, 2019

  Crisp Cauliflower Steaks with Harissa and Goat's Cheese: this was a great vegetarian weeknight dish. It was plenty as a main course for 3 (but not enough for 4, as the recipe states - at least not in our family). The roasted cauliflower leaves were a really delicious surprise!

Notes about Recipes in this book

• All-in-one roasted tomato and bay orzo with black pepper

  • eeeve on March 03, 2020

    I do like the idea of chucking everything into a roasting tin and letting the oven get on with it, but I wasn't too keen on the outcome. I had used little stars pasta instead of orzo - not sure if that was the the problem - but everything came out quite sticky and starchy. Not sure if I'd repeat tbh.

  • Hannaha100 on December 27, 2020

    We actually really liked this. It's a very easy one to prepare - quick initial prep and then hands off in the oven. We didn't have quite enough tomatoes but still came out fine. The orzo has a very slight crunch and was a little starchy, in the same way a risotto is. The flavours are subtle rather than bold. We added the black pepper at the end for adults only. No extra salt added because stock was salty. Everybody liked this (although M1 hates the red onion). I might up the amounts of pasta next time or serve with a side dish of some kind.

  • Leo on April 23, 2022

    My son has named this one 'crack' orzo. For a confirmed carnivore that's praise indeed!

• Lunchbox pasta salad: quick-roast broccoli with olives, sunblush tomatoes, basil & pine nuts

  • eeeve on April 26, 2020

    We liked this a lot, most probably because the olives gave such a pleasant salty-ness to the dish. Subbed cherry tomatoes for sunblush ones as didn't have those in, and no lemon or basil either. Loved the pine nuts in there.

  • Hannaha100 on July 08, 2020

    We loved this too! Used plum tomatoes instead of sunblush and used EVOO. Kept pine nuts and lemon for adults. Uses pretty much a whole jar of olives when doubled. M1 wanted some extra "sauce" so stirred some tomato in, M2 said it was "great pasta". Would 100% make again.

  • Jb_ on October 24, 2021

    A staple - so easy and tasty.

  • sharonbakar on May 30, 2022

    This was quick and easy and very nice. I used marinated sundried tomatoes from a jar (which were fine) and Kalamata olives (much nicer in my opinion) and majoram as I didn't have basil. The lemon juice was overwhelming and next time I won't use as much.

• Whole roasted cabbage quarters with Sichuan pepper, sesame & mushrooms

  • eeeve on October 07, 2020

    Made this without mushrooms, as none at home, and added a few courgettes instead to use them up. Thought the cabbage with dressing was great! Served this with pasta (duh - the 3yo's request) but some jasmine rice would have been ace! Will def make again.

  • Hannaha100 on March 11, 2021

    Made a version very loosely based on this as daughter is allergic to sesame and hates pepper. Roasted cabbage quarters and ordinary chestnut mushrooms (halved) in olive oil and salt and it came out really well. Served with rice and tofu. M1 ate all of hers. M2 really liked the mushrooms but not so keen on the cabbage. Would make this again.

  • anniecc on May 09, 2023

    This was really good, although very salty - I would halve the salt quantity next time. I added minced shallots to the dressing and served it with short grain brown rice.

• Spiced roasted carrot & bean curry

  • Hannaha100 on July 27, 2019

    One of those recipes that I would never have dreamed up myself. I made as directed except for chilli powder and served lemon juice and yoghurt on the side which worked well (not everyone wanted). Doubled the veg and oil but kept spices the same. We liked this (DH: it's oily and salty in a good way), M1 tolerated it, M2 wouldn't touch but she's v fussy at the moment. Pretty straightforward to prepare, could prep veg in advance. Would make again.

• Smoked tofu with fennel, pak choi & peanut satay dressing

  • quinn_q3nqrr on April 24, 2026

    It was nice but not my favourite. Maybe if I fried the tofu rather than grilling it?

• Crispy tamarind sprouts with peanuts & shallots

  • CourtneyT on February 05, 2024

    Delicious! Served as suggested with wraps, yoghurt, salted peanuts and coriander. Will def make again as we love sprouts.

• Quick cook leek orzotto with asparagus, hazelnuts & rocket

  • Hannaha100 on May 25, 2020

    Made Nov 2018: used 325g sliced leeks (about half a pack frozen). This was a success! Would make again.

  • hamiltongross on June 07, 2020

    Really enjoyed this. Delicious with the hazelnuts!

  • Charlotte_vandenberg on November 09, 2020

    Agree with other notes: a success. Will make again, maybe add a little Parmesan on top next time.

  • oneshotcuisine on April 17, 2021

    Found it a bit too astringent. Lovely fresh taste but lacked something. Will try sprinkling feta when I heat up the leftovers and see if that works. Probably won’t make again

  • Jb_ on October 24, 2021

    Love this recipe. Comforting and easy to make.

  • crazyblondechick on February 11, 2022

    Wasn’t a fan, sharp and definitely had something lacking.

  • Leo on April 23, 2022

    This was a find. I was looking for an emergency dinner and just happened across this one. Really quick to put together, tasty and comforting. I used the zest of the whole lemon but went easy on the juice. I resisted the temptation to cook it longer than 20 mins but left it to stand for a couple of minutes and added some parmesan so it went really oozy.

  • lilham on July 13, 2023

    I wasn’t a fan and found it lacking in flavour.

  • quinn_q3nqrr on June 03, 2026

    It was the nicest it's been so far but still came out quite wet. I'll reduce the stock next time.

• Roasted tomato, red pepper & artichoke panzanella with tarragon & lemon

  • CallieMightCook on July 29, 2023

    Really tasty meal for a Saturday evening. Took just a few minutes to prepare and then put in the oven before making the dressing. Easy and tasted so good. Couldn't get mixed tomatoes so it was a bit red overall, but that didn't really matter

• All-in-one sweet potato Thai curry

  • eeeve on March 22, 2020

    Cooked this on the hob, not in the oven. Added a red pepper, left out the noodles and served over sticky rice. Came out really nice, wasn't too much of a faff to make, so will probably make again.

  • aeybkme on March 02, 2022

    I really didn't like this. I found it went very starchy once the noodles were added. I'd recommend NOT using any of the straight to wok noodles and cooking your own rice noodles to be added before serving.

  • sharonbakar on April 29, 2022

    Excellent and easy. I used more lemongrass than the recipe asks for (i grow it in the garde) and I also added slices of galangal (lengkuas) which I also grow these additions took the Thai flavours up a notch. I used glass noodles and they worked well. Why doesn't she mention adding salt? I think a tablespoon of fish sauce would be the best seasoning.

• Aubergines with tomatoes, harissa & almonds

  • rodillagra on January 17, 2021

    As with all aubergine recipes I used much more oil than suggested. Tasty. Added a lot more almonds to up the protein.

  • eeeve on January 21, 2025

    Not too keen on this. Don't think I like the contrast between tough aubergine skin and soft interior. Found the dish was lacking something - some sauce or dip on the side (we didn't have any yoghurt in). Served with dressed rocket. It wasn't awful but I don't think I'll repeat.

  • quinn_q3nqrr on May 09, 2026

    It was quite basic. I diluted the (very spicy Tunisian) harissa by 50% but next time I'd go for spicier than that - it was a bit bland at this level.

• Miso aubergines with tofu, sesame & chilli

  • eeeve on January 21, 2021

    We liked this, the tofu came out great with the miso marinade. Also really loved the chilli-ginger-soy dressing that's going over everything after roasting! Found it a bit of a faff to 'massage' the miso paste mix into all the ingredients. The miso aubergine recipe I usually make just has you brush the paste/sauce over everything which is easier and quicker.

  • Katemcalex on February 01, 2022

    I enjoyed this overall. The dressing was really tasty and the aubergine and tofu cooked beautifully however I found the miso marinade just a bit too overpowering. I used hatcho miso which is very thick and strong, and perhaps a different type would have been better, but the recipe didn't specify what to use. As mentioned by someone else the massaging was a bit of a pain. I'd make this again but using half the miso and some hot water to thin it down.

  • aeybkme on March 02, 2022

    I'd add half the lime next time as I count it very bitter.

  • London_Mummy on March 05, 2026

    This dish did not come out pretty as in the book's illustration, & as I had to leave it in the oven for a family member, by the time I returned to eat, what was left was a bit mauled; but it was tasty, quick & easy. I ran out of tofu so substituted tofu sausages, & I also substituted Chinese lettuce for the spring greens.

• Crispy gnocchi with mushrooms, squash and sage

  • rosyannposy on October 31, 2019

    I love the flavours of this dish, especially the roasted mushrooms. Unfortunately I can't get the gnocchi to come out right. I have tried 3 times but the gnocchi comes out tough. First time with fresh gnocchi and after soaking it fell apart, next two times with Frozen and they were tough. So will make this but will cook gnocchi separately. It's too bad, I really wanted the dish to cook all together.

  • rodillagra on January 11, 2021

    This was very tasty. The gnocchi didn't go crisp but more chewy. It made a pleasant change. I used an extra 100g of mushroom as that was as much as I had and it seemed silly not to.

• Roasted cauliflower with chickpeas, spring greens, lemon & tahini

  • eeeve on October 07, 2020

    We liked this a lot - big fan of roasted cauliflower anyway. Also liked the crispy kale leaves (in place of spring greens), and the tahini dressing. Cut the amount of salt (for both spice mix and dressing) in half and thought it was still pretty salty.

  • Jb_ on October 24, 2021

    We cook this a lot. Really unusual and delicious. Use the cauli leaves!

  • aeybkme on May 07, 2023

    Delicious but way too salty. I doubled the chickpeas and made six portions.

  • CourtneyT on March 09, 2024

    Very nice! I think doubling the chickpeas is a good idea.

• Squash and spinach curry

  • anna_66imxn on May 07, 2026

    So good

• Three bean chilli with avocado salsa

  • oneshotcuisine on April 17, 2021

    This is a delicious and easy recipe. Leftovers also heat up well. It’s become a firm and regular favourite.

  • Jb_ on October 24, 2021

    We batch cook this a lot - love it. Don't like mushrooms so replace with more peppers. Don't omit the Chipotle- it makes it.

  • sharonbakar on April 29, 2022

    This is easy and delicious and I've made it several times. It is good with brown rice or flatbread. I tend to use a couple of tins of Heinz 5 Beans!

  • aeybkme on May 16, 2023

    Very easy to make and really nice. I think it's needs the avocado salsa to make it a bit more interesting. I had it with salsa and cheese in tacos. Delicious!

  • CallieMightCook on December 27, 2024

    Very easy to make chilli. We found this made very generous servings, which was good as all enjoyed it. Missed out the coriander as I'm really not a fan of that and upped the smoked paprika a little. We enjoyed eating this with nachos, a little sour cream, and guacamole, but I think grated cheese would also work well.

• Whole roasted cauliflower with ras el hanout, pearl barley & pomegranate

  • jack_iszn53 on March 09, 2026

    Added pearl barely, which it needed

• Indonesian salad with warm potatoes, green beans, beansprouts & peanut-coconut dressing (Gado gado)

  • aeybkme on March 02, 2022

    I've made this more times than I can count. I get three portions out of it.

  • CourtneyT on August 05, 2024

    Really good! Perfect for the mid summer glut of potatoes and green beans.

  • quinn_q3nqrr on February 23, 2026

    Always delicious! Made a double portion this time and needed two tins to do it but they combine into one at the end very nicely

• Groundnut stew: sweet potato in a peanut & tomato sauce

  • alexthepink on January 08, 2020

    My favourite from this book so far. Utterly delicious and very easy. I used chopped red chilli as I couldn't find a Scotch Bonnet in France.

  • eeeve on April 30, 2020

    This one was too sweet for my liking, I was missing something sharp/fresh (in addition to coriander leaves) to balance things out. Very quick to put together and by no means inedible, I just didn’t like it enough to repeat.

  • mademoisielle on March 19, 2021

    This was delicious and very easy to make! I increased the sauce slightly as I had more leftover tomatoes (good decision :))

  • TrishaCP on April 30, 2021

    I agree with eeeve that this was missing some brightness. I enjoyed it the night I made it, but I didn’t want any of the leftovers.

• Creole spiced leek & mushroom tart

  • eeeve on April 13, 2020

    I loosely followed the instructions for this to use up a block of puff pastry, leeks and some leftover tomato & lentil sauce. No mushrooms or cream cheese in the house. The tart actually came out okay! Some cream cheese or so might have been nice, but this was another episode of quarantine style cooking... Oh, and next time I'll probably chop up the leeks, as I found them a bit difficult to cut up (though it obviously looks much better to place them in whole lengths).

  • Hannaha100 on April 19, 2020

    Made with vegan cheese, half with spices and half without. Chopped the leek because it was regular sized. The vegan cheese melted completely because it's oil based so might use something different next time. DH and I quite liked it but girls didn't.

  • aeybkme on March 02, 2022

    This is really delicious! My favourite recipe in the book.

  • London_Mummy on March 17, 2026

    This is a very quick & easy recipe for when you think you have no time to cook dinner. It can be assembled in a few minutes & cooked for just 30 mins, & comes out tasting like more than the sum of its parts

• Crisp cauliflower steaks with harissa & goat's cheese

  • eeeve on April 27, 2020

    This one wasn’t for us. Probably personal preference, but found it all a bit too dry, even with yoghurt on the side. Won’t repeat.

  • Schooffiecooks on January 03, 2026

    Made a cauliflower pie with all the flavors, and the crispy panko on top. Was really good!

• Oven-baked ratatouille: slow cooked courgette, aubergines, peppers & tomatoes

  • Leo on May 12, 2020

    I didn't have high expectations but this was extremely good. I used two cans of cherry tomatoes. The recipe makes loads. I used dried oregano rather than fresh basil. Very rich flavour for such simple ingredients.

  • eeeve on October 21, 2024

    I like the finely cut courgettes and aubergines, other than that I thought it came out too dry, meaning that the two cans of tomato sauce had reduced too much after an hour in the oven. (I had given the veg an extra 20 minutes in the oven before adding the sauce, after reading the previous review. I'm not sure whether that extra step is necessary, it probably depends on how finely the veg are cut.) DH really likes it, though.

  • Schooffiecooks on April 26, 2026

    Very simple and really nice. I cut the veggies a bit smaller and in total 35 min in the oven. To make it a complete meal I mixed some cooked rice into the mix, before adding the panko and Parmesan cheese.

  • anniecc on June 16, 2024

    This was good, but like most recipes in this book it needed a few tweaks. I added a splash of red wine vinegar to the veges, halved the salt (recipe specified 2tsp) and added some olive oil to the breadcrumb mix so it went nice and crispy. I also used regular Parmesan, not vegan substitute. I felt the veges needed longer than 30 mins for the first roasting stage, More like 45 - it could probably be sped up by roasting the veg without the tomato sauce initially.

• Spicy harissa sprouts & broccoli with halloumi & spinach

  • Lepa on May 16, 2020

    We made this for lunch and it was so delicious! We piled it on warm naan and the combination of spicy, charred veggies and haloumi with bread and yogurt took it to another level. I just got this book and am now excited to explore it more, as this meal was truly excellent (and so, so easy).

  • holly_je4943 on March 21, 2026

    We love this is our house. I’ve made with all sorts of veg over the years. We sometimes have with pitta and yogurt. Lovely

  • danielle_or19pm on May 31, 2026

    Been cooking this in many variations since buying the book a couple years ago. Its a go-to in this house. I bulk it up when eating it as a main (add cous cous or grains) or leave it as-is as a veggie side. Ive even cooked it then popped it on a pizza base with extra harissa. Honestly this is a very versatile recipe and pleases every time.

• All-in-one sticky rice with broccoli, squash, chilli & ginger

  • MilduraSO on May 18, 2020

    I didn’t mind this but Mr M really disliked it. So much so, that after three mouthfuls he went and made some toast. I had very high hopes but sadly can't think of how to fix it. The dressing is nice but would be too much if the volume was increased. The squash and rice was a bit bland and mushy, I doubt salt would help enough to make it worthwhile.

  • griffinsnight on November 13, 2021

    Really liked the flavours but I had mixed the squash through so it turned out quite mushy when I added the whole dressing

  • eeeve on January 05, 2026

    We thought this was okay, the rice (we used basmati) was cooked perfectly, and yes, it was quite sweet. I omitted the ginger as didn’t have any in, and think it would have helped with some freshness. The dressing was definitely needed for some saltiness and heat from the chillies. The broccoli should probably have been cut a bit finer (my florets were rather large), as they came out quite crunchy. Not sure if I’d repeat.

  • JJ2018 on August 31, 2022

    We really enjoyed this. The squash was mushy but the broccoli crunchy so there was a nice contrast. I found the dish nicely balanced and we’d have again. Halfway through I did have concerns when it seemed very sweet when I tested the rice but the dressing does balance it out

  • annwen_hcddzw on March 20, 2026

    This is delicious and very easy to put together. The flavours are absolute perfection. Bigger chunks of butternut squash work well, and smaller chunks of broccoli, otherwise you can end up with soft squash and rock hard broccoli, but once you've tried it once you get a feel for those kinds of tweaks. This is a staple in our home and it's always a winner.

• Crispy gnocchi with roasted peppers, chilli, rosemary & ricotta

  • MilduraSO on May 18, 2020

    This was my second disappointing recipe in the book. It was pretty dry, even with extra ricotta added at the table. The gnocchi was also quite tough.

  • eeeve on January 08, 2022

    We enjoyed this dish, but it didn’t wow us. The preparation method for the gnocchi is certainly interesting, and ours didn’t come out dry. Used feta in place of the ricotta. The recipe states these are two generous portions, but they’d be huge, especially with a salad on the side. Might try tomorrow’s leftovers with a fried egg on top.

  • annwen_hcddzw on March 20, 2026

    Delicious and incredibly easy to put together. I don't recommend making any sustitutions, but I do enjoy adding in some extra veg. Courgette, peppers and cherry tomatoes work well together, and the dish benefits from the extra water content in the veggies.

• Sweet potato with mozzarella, onions & basil

  • sophiemostly on May 18, 2020

    To make this vegan - skip the cheese part and top with high quality hummus, remembering to keep the herb oil drizzle.

• Herby roasted peppers stuffed with artichokes, olives & feta

  • Hellyloves2cook on June 27, 2020

    Should be titled. Herby Roasted Pepper Stuffed with Artichokes, Pine Nuts and Feta. No olives featured at all in the recipe. Which I forgot all about until I had made them! Made last night as part of a dinner. Very easy to make. Replaced breadcrumbs with gf option to make it suitable for me to eat. I was interested with the use of artichokes in the stuffing. It works well. They were very well received by the vegetarians as well as the meat eaters in the family.

• Butter roasted harissa leeks & beetroot with bulgur wheat & feta

  • Charlotte_vandenberg on September 23, 2020

    Just right, not too spicy. Nice one-pot dish that was very much appreciated after a busy day.

  • janiceian_vuzaag on May 05, 2026

    Quick preparation then leave to cook. Good flavours. Generous portions; would serve three.

• Leek & Puy lentil gratin with a crunchy feta topping

  • Hannaha100 on September 30, 2020

    500g leeks = 3 standard size. Made with vegan feta cheese and some oaty creme fraiche mixed with half a can of coconut milk. Adults liked, kids didn't. M1 ate leeks. Filling.

  • Charlotte_vandenberg on October 05, 2020

    Very filling. Nice to serve with a green salad on the side.

  • sarahkmonaghan on November 29, 2023

    Added a tablespoon of Dijon mustard to the leeks and chopped walnuts to the topping

• Quick roasted fennel & bulgur wheat with mozzarella, figs, pomegranate & dill

  • Charlotte_vandenberg on October 05, 2020

    Very pretty dish, made this for guests at lunch time. Also very nice when reheated in the oven the day after with figs and mozzarella on top.

• Sweet potato & parsnip tagine with dates and coriander

  • Hannaha100 on November 25, 2020

    500g parsnips = 5 parsnips. Used frozen sweet potato. Had to cut cooking time short to 45 mins due to complaints and was fine. Would do full time if poss though. We had with flatbread (recipe suggests flatbread or couscous). DH and I liked this, girls ate some parsnip under duress. M1 didn't like the "sauce" (? Ras el hanout). One to repeat when they're a bit older maybe. Toasted almonds were a surprise success.

  • AnitaNgaire on May 13, 2025

    Really delicious! Good flavour, but not too spicy for our less spice tolerant family members. We served with a good multigrain sourdough, because it's what we had. This was great for sopping up the juices, I'd choose a flatbread or bread over couscous I think. I must remember to use Ras el Hanout more often :)

  • louisewint on November 09, 2022

    We didn't enjoy this. Some of the sweet potato that wasn't completely submerged wasn't cooked through after 65 minutes. Dates were tasty addition. The ras el hanout was too overpowering, so be wary of adding it all in - but it depends on your ras el hanout of course. Wouldn't make again.

• Baked eggs with beetroot, celeriac, dill & feta

  • Anne_em on January 11, 2021

    I made these as I had both celeriac and beetroot from my veggie box and always on the lookout for new recipes. It is pretty healthy and filling but not sure I will make this again this way. The veggies were still a bit raw and the egg overcooked (In the oven for 20min) and the large amount of feta and yogurt made the whole think a bit heavy on the palate. I think it may be nicer to turn the grated celeriac/beetroot into fritters (add an egg, about half of the feta cheese from the recipe or replace the feta with parmesan/pecorino, and a bit of flour to bind) and serve with a poached egg and a dill-based yogurt sauce. Maybe add some cooked sliced onion to the mix as well.

• Gently spiced pearl barley with tomatoes, leeks, dill & pine nuts

  • eeeve on January 24, 2021

    Husband liked this one, I was a bit underwhelmed. For me, something was missing, maybe even a good portion of protein, not just the scattering of pine nuts. The recipe made a massive quantity, so tonight I'll add some cheese to the leftovers and stuff them into peppers. I liked that the only 'cooking' involved was chopping everything and putting into a roasting dish, but I don't think I'll bother again.

  • sharonbakar on April 29, 2022

    Nice texture but without too much flavour.

  • quinn_q3nqrr on February 26, 2026

    Not much to look at, but delicious nonetheless

• Hasselback squash with roasted onions, leeks & feta

  • K_Simpz on January 28, 2022

    This recipe is one of the more labour intensive from the book and also pretty disappointing for me. The stock evaporated quickly, leaving the onion and leek to burn. I think part of the issue was I should have used a small tin to keep everything close together and the stock level higher. This is unlike the rest of the book where things should be spaced out. Overall it wasn't horrible, and the squash was nicely cooked, but I wouldn't bother making it again.

• Carrot tarte Tatin

  • Caja on April 26, 2022

    I would maybe put slightly more mustard on as we couldn't taste it. Drizzled some honey over the carrots at the end which was nice

• Persian mushrooms with pomegranate & walnuts

  • AnitaNgaire on May 14, 2025

    So good!! It really benefits from the pomegranate seeds, so don't just skip them :)

• Cannellini bean falafel with potato wedges, spinach & pomegranate

  • ElianeW on August 24, 2024

    Had high hopes for this but the falafel collapsed in the oven.

• Aubergine & fennel gratin with goat's cheese & walnuts

  • MADCH82 on March 18, 2026

    used random nuts. nuts definitely are needed for this dish. too salty, but might be due to our salt. not sure what to serve it with, but was a pretty good dish. would feed far more than four!!!

• Chipotle roasted sweetcorn with squash, black beans, feta & lime

  • Schooffiecooks on March 18, 2026

    Delicious!

  • aeybkme on May 07, 2023

    Really delicious!

• Honey roasted root vegetable salad: with blue cheese & spinach

  • Schooffiecooks on April 04, 2026

    My vegetables parsnip, courgette, Romano peppers and I added sweet potatoes to make an one tray meal. And because I was out of blue cheese (forgot that I needed it for this recipe, and we had it the night before with some toast and wine;) I used feta, what I added together with the walnuts for the last 5 minutes in the oven. Very nice!

• Quick cheese & onion tart

  • aeybkme on April 26, 2023

    This was fine. Easy to prepare but nothing special. I couldn't really taste the mustard so would add more if I made it again.

  • victoria_lmmmv6 on March 30, 2026

    Yes this was okay but not amazing. Certainly quick but as other comments said, more mustard needed. I think I’ll try gently frying the shallots first too as they were rather al dente. Baked at 185 degrees C for 25 minutes. Slightly too hot for my fan oven.

• Warming sweet potato & mushroom polenta with tomatoes

  • samfrances on November 21, 2023

    This was very tasty - much tastier than I was expecting from the ingredients list. The sweet potato really adds flavour to the polenta, but the mushroom tomato topping is the star, bringing sharpness from the tomatoes and umami from the roasted mushrooms. Do give it a try.

• The most indulgent quick cook quiche: broccoli, blue cheese, chilli & walnut

  • KatytheCook on October 25, 2025

    Made twice, didnt like it either time, lol. It needs 6 eggs not 4 (imo), and cooking for ten mins extra. If you do that, its edible but not delicious

• Crunchy roast potato, artichoke & spring green hash with baked eggs

  • CallieMightCook on April 26, 2026

    This was great. I made it for lunch today, as I had a jar of artichokes in the cupboard that I had bought for another recipe that I never quite got round to making. I did make a few tweaks to the recipe - I couldn't get spring greens so I used curly kale as that was what was available in my local supermarket. It tasted good, so I think that was a reasonable substitution. I also used two eggs per person, but really, that's just because I like eggs a lot! I did find the potatoes and artichokes cooked faster in my oven than the suggested 50 minutes, but luckily I was keeping an eye on them, and they were ready for the next step after just 35 minutes. I found this meal had a good flavour, and a decent amount of satisfying 'crunch' to it, and we all enjoyed it. For something that was so very easy to put together, it was definitely a winner and we will be making it again.

• Crispy sprout & artichoke gratin with lemon & blue cheese

  • London_Mummy on November 25, 2025

    I've made this recipe a few times before & it is a bit of a Christmas recipe, however, I really like it so made it in November. A family member cleared their plate whilst reminding me that they hate sprouts. I used Shropshire Blue instead of Stilton, for a change.

  • London_Mummy on December 25, 2025

    Some of really adore this dish & some of us think the combination of sprouts & Stilton stinks... but everyone ate up their portion.

• Courgette, asparagus & goat's cheese tart

  • London_Mummy on June 03, 2026

    This is a quick & easy recipe using seasonal ingredients. I had no creme frâiche so used a bit of Greek yogurt, which gave a slightly yeasty flavour, I had no lemon to zest so I added a little lemon juice & I added some chilli flakes for flavour.