Notes about Recipes in this book

• Baked apple porridge with maple butter

  • patioweather on November 05, 2020

    I enjoyed it a lot. I only had half as much oatmeal, so I decreased the liquid ingredients by 1/3rd and it worked out.

  • TrishaCP on December 02, 2020

    I love a good baked oatmeal and this was very flavorful. The maple “butter” is mostly maple syrup and nut butter mixed together- my almond butter had warm spices in it and it was to die for with this recipe. This recipe does one thing that I detest-asks you to make a spice blend that is way more than what you need and is specific to this recipe (“save it for future breakfasts”). It is cardamom and ginger heavy and is fine but not worth making specially for this recipe. Just use any warm fall spices/blends to your liking.

  • pholoppo on March 21, 2021

    Really easy and tasty - has more of a dessert vibe than breakfast. I'll probably only use half the amount of maple syrup in the oats and none in the cashew cream next time.

  • jenburkholder on October 09, 2022

    This was okay, but not great. The lemon was a weird off-note and it was on the dry side.

• Broken eggs with cavolo nero, ricotta and chickpeas

  • Silverscreensuppers on April 24, 2019

    I wasn’t crazy about this but am coming to the conclusion that I am not that keen on cavolo nero... if you are a fan of CN you might like it!

• Gentle potato chowder with toasted chilli oil

  • rodillagra on February 03, 2025

    Really nice. The crunchy chilli oil makes it.

• Not-chicken soup

  • Marianne60 on April 27, 2026

    This is a fabulous soup for when you have a cold. Even my husband turned his nose up at the idea of this soup (he’s not keen on fennel) but when he came down with the cold too, he couldn’t get enough of it.

• Pomelo and peanut winter noodles with carrot and coconut dressing

  • saarwouters on March 10, 2019

    We used spinach instead of watercress, and we used blood orange instead of pomelo. I did feel this recipe missed 'something' fresh. I found it a bit bland, but my husband loved it. Maybe a bit more salt or lemon juice? Or maybe I just substituted too much. Not sure if I will make it again.

  • snackbaby on April 30, 2025

    really enjoyed this, like a welcome slap in the face among all the starchy heavier dishes in winter

• Cauliflower rice with eggs and green chutney

  • crandall57 on May 03, 2026

    This dish is delicious! I used one (12 oz.) package of frozen cauliflower rice for two people.

• Roasted Savoy squash with cheddar and rye

  • Hansyhobs on February 21, 2022

    Extremely meh

• Toasted quinoa, roast brassicas and spiced green herb smash

  • e_ballad on May 23, 2018

    Very simple, very tasty. The herb smash was quite tangy so I’ll try with a reduced amount of lemon juice next time, as it detracted from the other flavours a little too prominently.

  • onetui on December 21, 2019

    Delicious dish! I didn't have quinoa, so used pearl couscous instead. It worked really well. Two lemons in the herb smash dressing was too sharp for my palate. I'd use only one next time. But this recipe's a keeper.

  • theydonboy on April 06, 2023

    I couldn't agree more with the others that 2 lemons for one bunch of coriander and a little spice and garlic is deeply, deeply unpleasant. I've loved the Anna Jones recipes I've made from the Guardian, and I wonder whether her book was tested. How anyone could find the sauce palatable I've no idea. And I'd only added 1.5 lemons' juice! I softened the sauce with a good handful of blitzed cashews, double the oil (at least) and 2tsp of brown rice syrup and even then, though much better, it wasn't too pleasant. But when everything's mixed together, quite a nice effect. Another error, I suspect with the recipe, is, why make such a huge amount of the sauce if you're only going to use a third of it? I spooned some over the top as a garnish and that worked well. But I'm peeved at having to basically rescue this dish.

• Quick carrot dhal

  • Silverscreensuppers on December 23, 2018

    Liked the use of carrots in this dhal but it was a bit mild for my taste - admittedly I didn’t have time to make the radish accompaniment. Nice if you like a milder curry flavour to your dishes.

  • elnicky on February 09, 2019

    Pretty bland, but the pickle saves it and makes it a decent eat.

  • dbruijn on March 13, 2023

    The components together make this an absolutely delicious dish. “Quick”, however, it is not. It takes A LOT of prep work and time.

  • snackbaby on February 06, 2025

    was not a big fan of this, pretty bland and I did not love the little chunks of carrot.

• Butter bean stew with kale and sticky blood oranges

  • Hansyhobs on February 17, 2022

    Nice, fine

  • Silverscreensuppers on November 21, 2023

    I thought this was delicious! Created one hellova lot of washing up though!

  • snackbaby on April 30, 2025

    bit fussy without pay-off, and although I do love citrus in dishes a LOT, for some reason here it did not really hit. not bad just not a favourite

• Turmeric and coconut baked aloo gobi

  • Silverscreensuppers on December 23, 2018

    This looked great but the flavours didn’t have much oomph. Good if you like a very mild curry flavour though and I did like the way of cooking the potatoes and whole cauliflowers like this. I might do a modified version with something like a massaman curry base. Was a good dish presentation-wise for a bit of a curry extravaganza...

  • e_ballad on October 09, 2019

    This was devoured by our kiddo. We found the cauliflower a little watery, so despite the anticipated impact on the presentation, I might try florets next time, without the boiling.

• Wholegrain spelt, date and molasses scones

  • Frenchfoodie on April 18, 2021

    These were delicious warm and cold (day of baking). Like the love child of a bran muffin and golden syrup slice. The colour is a beautiful chestnut brown and they are deliciously sweet despite little added sugar.

  • eggplantolive on May 22, 2021

    These were delicious but a little too sweet (due to the dates). The type of date can really change how they'll turn out. I used medjool but will choose less or another type (deglet noor?) next time.

• Salted maple buckwheat and seed granola

  • eeeve on April 10, 2018

    Not my favourite buckwheat granola, unfortunately I find it rather boring. Whether that's simply because I subbed the maple syrup for honey (though a rather intense tasting one), I don't know. The whole table spoon of vanilla paste seemed to be a bit of a waste, as I can't taste it at all. I also found that at a high temperature of 200 degrees, the seeds started to burn towards the end - definitely bake at a lower temp next time.

• Black bean and tofu scramble

  • dbruijn on August 22, 2020

    This was very good. My vegetarian daughter loved it

  • lilham on April 22, 2022

    I find this very bland.

• Breakfast cake

  • katmagdunn on May 06, 2026

    Really delicious. Barely sweet but not too virtuous tasting

• Creamy cannellini and sorrel on toast

  • jenburkholder on August 01, 2020

    Overall, this is only meh due to being quite bland. However, the orange-juice-rubbed sorrel leaves are clever and well worth adopting.

  • SheilaS on September 30, 2023

    I made note of the previous comment about this being bland and used some Rancho Gordo large white limas that had been cooked for another recipe with lots of herbs, aromatics and olive oil so I knew they'd be delicious on their own. And indeed, the simple topping of sorrel leaves dressed with orange juice was all they needed to make these toasts shine!

• Gently spiced, lemon braised roots

  • jenburkholder on July 08, 2020

    The stew was delicious, cozy, and very easy, perfect for winter. Don’t skimp on the oil, since that’s what gives it the lovely unctuous texture. We skipped the couscous and served over quinoa to make it gluten-free.

  • lilham on April 22, 2022

    I didn’t like this. I used giant couscous and skipped the chilli oil because I don’t have any pul biber chillies. The stew was too thick and bland. I could probably try with a lot more liquid and make a chill oil with Korean gochugaru. But I have other stew recipes with roots so I won’t be trying this again.

  • snackbaby on April 30, 2025

    lovely!

• Boston beans for a crowd

  • PennyB2309 on December 17, 2017

    Used chipotle paste rather flakes or whole chilli.

  • lilham on December 25, 2021

    I substituted chipotle paste for flakes, and Dijon mustard for English mustard powder. The recipe is for eight but the author either has very small portions, or served this as part of a spread. The recipe serves 4 only with mashed potatoes.

  • ricki on January 24, 2023

    I wanted to like this a lot, but the proportions were off and we weren't fans of the mushy pureed vegetables. One cup of dried beans was lost in the sauce, so I added a drained, rinsed can of beans. Good flavors, though, and quite spicy with one whole dried chile morita.

  • snackbaby on August 18, 2023

    definitely definitely not 8 portions, but a warming, tasteful, mushy dish in the best way possible. really complex flavors.

• Spring chickpea stew with salted lemons

  • SugarFree_Vegan on February 08, 2018

    The combination of flavours of this dish is sublime, the salted lemons are a revelation and so easy to make. I used 2 meyer lemons and 2 citron beldi (both not usually found easily in the UK but just happened to by available via my veg box delivery this week). The Pumpkin Seed butter adds yet another level of zest and punch however, I used flat leaved parsley instead of basil and that is what I had to hand. The stew tasted even better the next day and was so easy to make, I used cumin seeds instead of caraway as I'm not keen on caraway.

  • VineTomato on May 06, 2019

    Yum. Yum. Yum. Anna Jones you are amazing. The salted lemons were absolutely divine, so much so, I probably won't use store bought preserved lemons ever again. The pumpkin seed butter is so good. The stew is amazing. All three together - yum. yum. yum.

• One-pan pea, lemon and asparagus pasta

  • danielis on March 06, 2018

    This was so easy and so delicious. I used baby spinach instead of sorrel and it worked perfectly and the fresh herbs are really great in it, making it feel light and not a heavy pasta dish. One of the tastier one-pan-pasta I've made! Is now a regular at home AND only one pan to wash up! Brilliant!

  • GardenCook12 on April 29, 2026

    Tasty but the asparagus goes in far too soon and gets overcooked! I’d add it towards the 5/6 minute mark to avoid squashy stalks.

  • katmagdunn on May 06, 2026

    This was an absolute hit. I often make her pasta al limone and this is the same recipe but with veg… I took advice here and added the asparagus a little later, plus wild garlic stirred in at the end. It does use a huge quantity of olive oil, and I wonder if that could be cut down a bit…

• Roasted radishes with sorrel, crispy lentils, and buttermilk dressing

  • saarwouters on April 30, 2018

    Wonderful dish with beautiful colours. I had to bake the potatoes a bit longer for them to be fully cooked. I used arugula instead of sorrel. The crispy lentils were a great eye-opener to me!

• Chard and ricotta pasta for Dylan

  • saarwouters on May 03, 2018

    Lovely and creamy pasta dish. I added a bit of grated cheese in the end, to add a bit more strong flavour.

  • jenburkholder on July 14, 2020

    A nice, cozy pasta dish that’s unthreatening and simple but tasty. I didn’t even have garlic, but garlic powder sufficed to add some dimension.

  • CourtneyT on August 04, 2024

    Easy and tasty. It’s nice to have another way to use the inevitable chard glut from my allotment. Even my husband, normally a chard skeptic, wolfed it down. Will make again.

• Caper and watercress cauliflower tart

  • ElianeW on May 12, 2018

    This is really unusual. The cauliflower, once processed to couscous like texture, forms the base with the oats, pressed into shape on a baking tray. I wasn't convinced it was going to work - it didn't behave at all like pastry. But it absolutely did work. It was light and delicious (and did not fall apart as I expected).

• Strawberry and anise galette

  • Nancy402 on June 17, 2018

    Interesting pairing of strawberry and anise. Very tasty. Pastry was easy to work with as well. I used regular all purpose flour and it turned out well.

  • Samallyn6 on August 15, 2021

    Wasn’t very happy with how mine turned out. I used sprouted spelt flour and it was too healthy tasting. Next time I will cut it with AP. Also, strawberries were not super sweet, I should have sliced them thinner before adding to the sugar and anise. I may try again with the above mods!

• Cherry and poppy seed overnight Bircher

  • Silverscreensuppers on July 25, 2018

    Flavours were lovely - cherries, pear and lemon zest worked really well together, but texture was weird. I’ve never eaten millet before so maybe that was it? Isn’t that what budgies eat?! I’d make this again just with oats. But what shall I do with the rest of the millet?!

• Asparagus and coconut soup

  • MelMM on January 31, 2019

    4-18-2018 Delicious soup for springtime.

• Vegetable shawarma

  • saarwouters on March 10, 2019

    Delicious, easy to make and a great vegetarian variation on this 'fast food' classic. The sauce was especially original. We skipped the asparagus and coriander because of the kids.

• Smoky corn chowder

  • dichohecho on July 01, 2019

    Full recipe at https://www.halenmon.com/anna-jones-smoky-corn-chowder/

  • e_ballad on February 17, 2020

    An excellent vegetarian chowder, though my husband bemoaned the absence of bacon!

  • monicahorridge on December 09, 2022

    This was so much more than the sum of its parts – absolutely delicious. I’m a huge seafood fan but didn’t miss fish in the slightest. It was well worth using the smoked water. A new favourite

• Sri Lankan green bean and tomato curry

  • Frenchfoodie on May 03, 2020

    An absolutely star dish, I had to add a couple of tsp of tomato puree as my tomatoes were a little underripe but it was just great. Comforting, warm yet fresh with the squeaky bite of the beans.

  • jack_iszn53 on February 22, 2026

    Tried with Okra instead of green beans, still really pleasant. Don't be afraid to go ham on the acid.

• Roasted strawberry and chia breakfast

  • TrishaCP on June 10, 2020

    This is a great chia pudding. I really liked the consistency, plus the mix of fresh and roasted strawberries. I used cashew milk instead of almond milk.

• Roast cauliflower, mustard and cheddar soup

  • jenburkholder on July 08, 2020

    This was great and quite unique. Warming and a good autumn choice. We used just cauliflower, no broccoli, and a potato rather than bread to thicken due to a gluten allergy. It worked perfectly, and leftovers were excellent.

  • EskieF on April 13, 2021

    I had a tired Cauliflower, wilted Broccoli, almost-wrinkled Apples and an edge-just-tinged-with-brown Fennel bulb. I had homemade Chicken stock made from the carcass of Sunday's roast chicken (I'm not a veggie!), and a stale end of a loaf of seeded wheat-and-rye bread. With this recipe, I transformed the lot - plus some tired green beans, steamed, cut up and added at the end with the roasted brassicas - into an amazing, spicy soup - more like an aloo gobi, my half-Indian husband remarked (without the aloo). All-in-all, a great recipe for using up food that might otherwise have been wasted - and it is delicious! Warnings: (1) The recipe specifies 2 green chilies. I used 2 fresh little green chillies from the Indian shop - and the soup was very spicy! Those not used to such spiciness should use 1 chilli (2) Remove the Bay Leaves before blending - the recipe does not specify this, and inexperienced cooks might not do so, and end up with nasty hard chunks of leaf in the soup.

  • katiesue28 on January 21, 2025

    This was only mediocre for me. The bread left a bit of an odd texture in the soup. The taste was pretty good, but needed a little more acid. I also added some mascarpone I had on hand to give a bit more body to it.

• Corn, tomatoes and crispy bread

  • eggplantolive on August 22, 2020

    super delicious. left out cheese and used balsamic and toasted sunflower seeds. great tomatoes are key here.

  • Silverscreensuppers on August 06, 2025

    Delicious! For something so simple this was surprisingly tasty. I dry fried my corn first. Would deffo make this again and would serve to guests too. Good old Anna!

• Beetroot tops tart

  • TCDunlop on August 25, 2020

    The honey and walnuts on top def make all the difference to this. I made a second time using shop bought 'normal' pastry which I actually preferred,

  • pixie_brsj1p on April 29, 2026

    Delicious. Great way to use lots of beetroot. Veganised by replacing cheese & eggs with blended tofu, miso, nutritional yeast, lemon juice, salt & pepper.

  • Kattancock on May 25, 2026

    Really tasty. The crust worked well for me and I had a bit left over to make mini lemon tarts which worked really well with the flavour of the dough. It is more time consuming and a bigger mess than I'd expected but worth it!

• Beetroot borani

  • patioweather on September 15, 2020

    I've eaten several beet dips this year and this is my favorite. The dates are really clever. The only substitution I make is to swap parsley for the dill.

  • crandall57 on July 27, 2024

    Delicious! Easy to throw together. I might put the beets in the blender next time; my food processor had trouble pureeing the beets. I will make this again. I soaked my dates in warm water for a few minutes.

• Parsnip, butter bean and blackberry traybake

  • jenburkholder on September 28, 2020

    This was an intriguing recipe, but only okay to me. My parsnips took significantly longer to cook (and were also quite stringy, which sullied my enjoyment of the dish as well), and if I made a riff on this, I would cut them smaller. It needs to be well-salted, which it isn't as written (only specifies to add salt directly on the parsnips, at the beginning). The flavors were nice, but ultimately not too interesting. Probably wouldn't repeat.

• Simple yellow split pea soup with green olives

  • jenburkholder on January 08, 2021

    I liked this - it was a bit different. Not universally popular, though, as some found the flavor combination off-putting.

  • lilham on October 08, 2022

    It is exactly how the author describe this - a comforting buttery bowl topped with cucumbers and olives. Husband had it with chilli oil which sounds like a nice topping if you like your food spicy.

• New potato tortilla with halloumi and tomato kasundi

  • Lonc on January 10, 2021

    France

  • aeybkme on September 03, 2023

    The tomato kasundi is really delicious. I would parboil the potatoes before slicing as it took absolutely ages for them to soften. You could serve this without the halloumi but it really adds some extra flavour.

  • janiceian_vuzaag on June 02, 2026

    So different to the normal tortilla we do. Absolutely lovely. Definitely parboil the potatoes first.

• Vanilla and blackberry drop scones

  • rodillagra on September 09, 2021

    These were tasty enough but I always forget how much the seeds in blackberries annoy me. The saffron yogurt looked lovely but I think plain yogurt was nicer with the drop scones.

• Turmeric and quinoa bowl with quick pickled cabbage

  • lilham on November 22, 2021

    I would not have started making this for dinner if I have read the recipe properly beforehand. Instead, I got a sinking feeling during dinner prep. It was too late to change as I already had quinoa on the stove and hungry family waiting for food. This is very bland. There is barely any seasoning to the quinoa or the toppings. I had imagined this to be more like a poke bowl with quinoa which was totally not the case,

• Smoky roast carrot burgers

  • Frenchfoodie on January 05, 2022

    These burgers are great. I find the carrots take a lot longer to roast than the recipe - leaving them to wrinkly stage means the flavour is concentrated and the burger is not wet. I regularly buy smoked tofu for this recipe and it has gone down well with guests.

• Crushed new potatoes, broccoli and blood orange cream

  • Hansyhobs on January 21, 2022

    Really enjoyed this! Didn't bother with the nuts and I didn't miss them. I used my cast iron burger press to crush the potatoes. Really simple but effective dish. Would make it again for sure.

  • snackbaby on April 30, 2025

    so lovely! simple but very charming, both visually and in terms of taste. used almonds instead of hazelnuts, did enjoy the crunch. to me, recipes like these are Anna Jones at her best in this book: fairly straightforward and wholesome but then the blood orange makes it rather remarkable.

• Seeded spinach breakfast waffles

  • SheilaS on April 12, 2022

    Very tasty and remarkably light given all the cheese and the cooked spinach and chili pepper in the batter.

• Sri Lankan squash dhal

  • Afiesler on March 03, 2023

    Made this tonight with her substitution for the Sri Lanka curry powder (Garam masala and cloves). We like spice but this dish was extremely spicy -either from chilies or seasoning. If you prefer less spicy food, scale back on seasoning.

  • Apollonia on September 09, 2024

    After an initially disastrous attempt to do this in the pressure cooker, I gave in and made it on the stove. It went over reasonably well with my family, even if it didn't knock anyone's socks off. Like the previous reviewer said, the recipe called for a lot of spice, which I typically enjoy, but three tablespoons for this amount of food seemed like too much. I cut it down to two, and that was the right call. I'm not sure I'd make again as written, but I liked the butternut squash and kale in the dal and will definitely try those veggies in other dal recipes.

• Dhal-baked eggs

  • samfrances on April 15, 2023

    The golden combination of tasty, nutritious, filling and easy to make. Will definitely make again. May add more lemon juice than recipe suggests next time.

• Herb, lentil and lime brown rice salad

  • lilham on July 10, 2023

    I used Thai jasmine rice instead of white or brown basmati. This is a delicious rice salad and is great as part of a barbecue. I also agreed with Ms Jones that this is better after a day in the fridge.

• Chard, lentil and bay gratin

  • snackbaby on August 18, 2023

    so good. I make this regularly, but with kale instead of chard, which gives it more of a bite.

• Butter bean, roast lemon and caramelised onion hummus

  • snackbaby on August 18, 2023

    obviously not humus, but very tasty dip nevertheless.

• Ricotta gnocchi with brown butter tomato sauce

  • Apollonia on April 10, 2024

    These were reasonably good and honestly fast enough for a weeknight meal, but no one raved about them. I needed to add more flour to make my dough workable and even after increasing the salt a decent bit, my gnocchi were still a bit bland. We also found the brown butter flavor completely washed out in the tomato sauce, so next time, I'd just skip that bit.

  • snackbaby on October 23, 2024

    loved these, and the sauce is scrumptious

• Sweet potato and green chilli masala dosa

  • snackbaby on April 30, 2025

    v. nice, don't forget to add salt (recipe does not specify)

• All-summer salad

  • FlowerGold on September 11, 2025

    Yum! Really enjoyed. The potato absorbs the dressing and creates a creaminess to the salad. A great summer salad. Salt brings all the flavors together. Added rotisserie chicken for additional protein. A perfect salad for serving to guests with proteins on the side. Definitely a redo.

• Bright pink pasta

  • Willora on January 18, 2026

    Simple, easy and tasty. Added some goat cheese which added some creaminess and tang. The capers add a really nice saltiness to the dish, and I would not have added them on my own.

• Mango and vanilla overnight Bircher

  • jane_rk05yq on February 05, 2026

    Excellent flavours, especially the lime zest and coconut flakes. Little fiddly to make as involves a food processor to process the mango. Make sure you have really ripe mangoes.

• Coffee and maple ice lollies

  • GardenCook12 on May 30, 2026

    Just not to my taste! Didn’t like the sour from the yoghurt with the coffee flavour. Will stick to my iced coffee and try the recipe with fruit as that will work better with the lactic from the Greek yoghurt.

• Christmas Eve orecchiette

  • lilham on December 31, 2017

    I made this with cheddar instead of fontina, and a mix of walnuts and hazelnut instead of just hazelnuts. It was lovely and rich, but lighter tasting then macaroni cheese. The kids loved it too.

• Chocolate rye porridge with quick honey pears

  • Silverscreensuppers on February 06, 2018

    I thought this was delicious. I was expecting it to be too chocolatey but actually, the taste was subtle and for some reason felt quite grown-up. I thought it might feel a bit like eating Co-Co Pops but no. I think this would make a nice dessert with some booze in it! A sort of chocolatey cranachan... I applaud Anna for making porridge more appealing. She has lots of recipes in her books for pimped porridge and I'm working my way through them.

  • Silverscreensuppers on February 06, 2018

    Oh, PS - I didn't have pears so I just chopped up some apples and mixed that into the porridge. Everything else was to the letter. Yum.

  • rodillagra on January 11, 2021

    This is really nice. I thought it would be pleasant enough but it turned out to be delicious.

• Malt loaf with prunes and black tea

  • e_ballad on November 19, 2018

    While this was ok, it can’t compete with a similar recipe that has a much nicer texture. We found that this was already cooked at 40 mins, rather than the 50-60 mins stated.

• Orzo with spiced tomato sauce and feta

  • lilham on March 01, 2025

    I had tinned crushed tomatoes at home instead of tinned plum tomatoes when I made this. As a result, I had to skip the step on roasting the tomatoes. The result was still delicious. My 13 and 10 year olds also liked it. This is going on my regular rotation.

  • hewlettn on February 12, 2025

    Delicious and so easy. Interesting flavours, a little Ottolenghi-esque! Fresh summer tomatoes at their peak and oregano make this. We used Danish feta, creamier and not as sharp or salty as Greek.

  • snackbaby on August 18, 2023

    simple but tasty, the spices add a lot of interest, but I can imagine not everyone enjoying their texture in the sauce.

• Miso roast squash and potatoes with almonds and kale

  • jessncanfield on January 24, 2025

    Absolutely delicious. Made without the kale. Will be roasting all veggies with this mix now.

  • patioweather on October 14, 2020

    Beautiful, would make a great holiday dish.

• Spaghetti with squash polpette

  • VineTomato on May 06, 2019

    We enjoyed this. I thought the recipe was a bit strange using lots of parts of / half of portions - I just doubled it up to use a whole butternut, all the ricotta, a whole tin of lentils and froze the left over balls for later. On the whole the polpette held together, but a few crumbled while frying. For the left overs I will try the baking technique.

  • saarwouters on March 10, 2019

    These were a wonderful variation on spaghetti and meatballs. Very simple to make, just put it all in the food processor. They brown very nicely because you bake them in the oven. They hold together in the oven really well. Will make again!

• Cauliflower-topped Puy lentil pie

  • TCDunlop on January 01, 2021

    I made this to use up veg from the fridge but was really surprised, especially by the topping. It’s lovely and I’ll make again.

• Tomato kasundi

  • aeybkme on September 03, 2023

    Absolutely delicious! It would be great with rice and fried eggs.

• Mozzarella and citrus with toasted coriander seeds

  • snackbaby on August 18, 2023

    beautiful, balanced, decadent dish, which I've served as a Christmas starter a few times.