• mjes on September 26, 2019

  This cookbook has been the cookbook of the month for August 2019 for the Great British Chefs Cookbook Club.

Notes about Recipes in this book

• Grilled peppers with chickpeas, tomatoes, black olives and harissa yoghurt

  • Apollonia on July 16, 2021

    Loved these. Even better the next day, after the chickpeas had a chance to plump up in the various juices. Served over sautéed greens.

  • Astrid5555 on August 07, 2020

    Pleasant surprise, very aromatic. Can be prepared well in advance. The hidden gem of every vegetarian BBQ. Even my carnivore friends loved them

• Coconut aubergine, sesame noodles and chilli lime dressing

  • Apollonia on July 08, 2021

    Mixed review of these. The coconut milk marinade did nothing for my eggplant; they didn't soak any up at all and so didn't taste like coconut, plus they stuck badly to the grill. That said, the combination was still tasty, and my family really liked the crispy noodles and all the other textures. I added an extra eggplant; if I make again, I'd another eggplant and maybe increase the dressing by a half.

  • MilduraSO on October 16, 2021

    Like Appolina the coconut didn’t really do anything for the aubergine but the dish as a whole was nice. In the future I’d skip the coconut and just brush the aubergine with oil.

• Black pepper and soy tofu and spring onion [kebabs]

  • Astrid5555 on August 07, 2020

    Disappointing! Had really high hopes for this dish, since the marinade for the tofu smelled incredible. However, the tofu pieces ended up dry and bland despite marinating for much longer than the suggested hour. Would be much better with tofu that is less firm, but then the tofu pieces could probably not be threaded on to the skewers.

• Harissa potato, halloumi and asparagus with coriander and lemon oil [kebabs]

  • MilduraSO on August 24, 2020

    Really delicious. The coriander and lemon oil makes it sing and tempers the heat of the harissa well. Had to be really careful cooking it on the bbq without it catching - suspect that’s our own lack of skills with fire.

• Jerk-spiced plantain, shallot and halloumi [kebabs]

  • MilduraSO on August 24, 2020

    Worth trying. I can’t quite rate it as we didn’t follow the recipe exactly. We used potatoes instead of plantain. We also served with a homemade Jamaican hot sauce leftover from a kit from The Spicery and some cucumber raita leftover from the day before. All together it was delicious but I’m not sure it would be as good without the accompaniments.

• Sticky tempeh and courgette, wasabi dipping sauce [kebabs]

  • MilduraSO on April 17, 2022

    A little disappointing. The courgettes were lovely but the tempeh was dry and far from sticky. Not one I’d repeat.

• White bean, grilled pepper and mozzarella burgers with fresh tomato relish

  • MilduraSO on October 23, 2021

    These were a big fiddly to prepare but delicious. We cooked two burgers and put two in the freezer without the bread crumbs (in the hope they’ll be easier to cover in bread crumbs next time). The tomato relish with balsamic vinegar and basil is really lovely. We’ve made it a few times separately over the summer and eat it on ciabatta or crusty bread as part of a mezze/tapas style meal.

• Herby falafel burgers with hummus

  • MilduraSO on June 06, 2021

    Really simple and delicious. I only have a mini food processor so had to make the falafel in batches in about 30 minutes total prep and cooking time. The 1 hour resting time in the fridge is essential and although it looks a lot, the 4 tbsps of chickpea flour are needed. I did less of both and my falafels started to crumble a little in the oil.

• Courgette and halloumi sliders with tomato and tahini

  • MilduraSO on June 07, 2021

    I enjoyed this but my husband wasn’t a fan at all and ended up making himself some toast. Probably best cooked for someone you’re confident likes tahini. My courgette wasn’t particularly fat so it was quite difficult to cook on the bbq without having them fall through the bars.

• Honey-grilled aubergine, Gorgonzola and spiced walnuts [burgers]

  • MilduraSO on July 26, 2020

    Made this with Abergavenny goats cheese instead of Gorgonzola. Also used small ciabatta rolls instead of slices from a large ciabatta loaf. It was really lovely and not too long to make if you have one person on aubergine duty while the other makes the gremolata and honeyed walnuts. Edited to add- we’ve made this with Gorgonzola since the review above and it’s even better than goats cheese. The rest of the recipe is a real flavour bomb that can stand up to any strong cheese.

• Sticky butternut squash and feta with pomegranate salsa and garlic yoghurt

  • MilduraSO on October 23, 2021

    I really enjoyed this but ended up using more pomegranate molasses than the recipe states. It’s a very hands off recipe with most of the time being cooking and only a little bit of time spent on prep and assembly. My husband wasn’t a fan of the texture of the pomegranate seeds but still asked if we could have it again, just without the seeds. I might try pine nuts for texture instead though it won’t have quite the same visual appeal!

• Minted pea and paneer fritters

  • MilduraSO on June 08, 2021

    These were a hit all around. I added a liberal amount of salt and 3 green finger chillis to the batter as we like things spicy. Served with mango chutney as instructed but also added mint raita. The raita really added something special to the dish so I’ll be making it again in the future.

• Best ever baba ganoush with flatbread chips

  • MilduraSO on June 08, 2021

    This was really nice. It takes ages on a bbq but I prepared it a day in advance and stuck the aubergines on the bbq while I was cooking something else. I didn’t have any Aleppo pepper so I used a pinch of chilli flakes with a small pinch of ground cumin and sumac to mimic the flavour you get form Aleppo.