Notes about Recipes in this book

• Beetroot, tahini verde and sourdough salad

  • AllieTaylor on January 07, 2022

    Has anyone made this yet? I’d like to (soon — it’s midwinter and no fresh beetroot yet…) but I’m baffled why there are eight (8) _large_ beetroots (and two small candy beetroots) for only 4 people! I love beetroot but even I would balk at eating two big beetroots in one sitting. Ideas? Typo?

• Tomato, wild garlic and burrata salad

  • FJT on April 18, 2023

    Delicious. Made with wild garlic and organic tomatoes from my veg box. I had to add a touch of sugar to counteract some bitterness in the dressing and I padded the salad out with butter lettuce and some jarred artichoke hearts. Will make again.

• Rump steak with green sauce and beer-braised onions

  • Sugoosygee on October 05, 2024

    The sauce and onions are a winning combo!

• Carrot fritters with pickle juice emulsion and carrot salad

  • FJT on June 04, 2023

    I made a half quantity of this recipe but needed a full amount of eggs and flour to get the right consistency for fritters. I stupidly halved the amount of caraway seeds too - would have been better with the full amount. I really enjoyed these; the crunchy salad was a great contrast to the fritters. I substituted toasted pine nuts for the almonds.

• Sirloin steak with brandy sauce and crispy potatoes

  • Rabates on March 27, 2026

    Delicious! Added sliced field mushrooms to the potatoes towards the end, and served with dressed salad.

• Chocolate and clementine crunch cookies

  • sarahj22 on February 17, 2021

    Tasty, easy and sophisticated with a lovely flavour of dark chocolate and orange. I substituted olive spread for butter which made them a bit tricky to shape by hand. I also skipped the rolling in icing sugar step as I didn't have any, so my cookies turned out soft rather than crunchy. I didn't miss the additional sweetness but I'll probably try them again with icing sugar for the sake of comparison.

• Rhubarb and pistachio frangipane tart

  • ALawson25 on November 03, 2024

    Made extra pastry for 23cm tin. Pastry was very good, would use recipe for that alone again. Maybe I should have slightly cooled case before putting in, as when I was arranging the rhubarb the frangipane started to melt. Either way it ended up delicious, with the pastry base still nice and crispy.