Notes about Recipes in this book

• Winter red cabbage & apple soup

  • Apollonia on December 07, 2022

    I was pleased to see I had the ingredients for this so made it before reading the notes. Wish I had--- really did not enjoy this. Weirdly sweet and off textured (certainly the immersion blender was no match for the cabbage). Won't repeat and probably won't finish, which is rare for us.

  • Mayandbill on January 05, 2022

    Very unusual soup, what with the caraway and some sharpness from the 2 vinegars. Nice enough, but will only make occasionally.

  • anothersarah on October 24, 2022

    This is more interesting than good but it was fun to try.

• Lemon, chickpea & green herb stew

  • Apollonia on April 11, 2021

    Absolutely loved this. Lemon and turmeric is such a great combo, and the strong lemon here was divine. Absolutely a repeat. I'd consider maybe going down to two cans of chickpeas next time, because I prefer things soupier, but it's great as written as well.

  • lilham on December 16, 2021

    This is amazing and so easy. Everyone wants seconds.

  • Pimlicocook on October 19, 2022

    Delicious and easy. I added some baby leaf spinach as had some handy, and used coriander and mint. Loved the lemony, creamy sauce.

  • aliceowlmug on April 18, 2021

    This was absolutely lush. Such a creamy sauce and not too lemony, just right. While it was cooking I thought it looked a bit one dimensional, so I fried up a couple of diced courgettes until golden, then added them in to the stew. The crispy shallots on top were also a revelation, I'll be making them again and topping all sorts of dishes!

  • Katemcalex on April 04, 2022

    So easy, tasty and filling. Will 100% make again. I used coriander, parsley, basil and a little chive for the herbs.

• Courgette & halloumi fritters with chilli & mint jam

  • Apollonia on April 11, 2021

    The rice flour was a nice touch here--- gave them a chewiness reminiscent of chive dumplings --- but the real standout was the chili and mint jam. Maybe that's a combo others have had before, but it was new to us, and we loved it. I've made the jam several times since then, to use on other fritters, eggs, avocado toast, etc. Really worth trying.

  • Pimlicocook on August 13, 2021

    Nice enough - and I think she might be right, that the rice flour does help crisp up the fritters. But I haven’t found a courgette fritter that eclipses the cardamom scented Nopi recipe, which is a bit more work.

  • aeybkme on March 02, 2022

    I found these to be very gluey in the middle. I'd add an egg next time.

• Pine & Crane peanut cucumber noodles

  • Apollonia on May 02, 2021

    Pretty bog standard peanut noodles, but I did like the tip of blending the scooped cucumber into the peanut sauce.

  • sharifah on March 08, 2022

    Love the dressing for this dish, delicious and rich with plenty of sweet crunchy veg and peanuts for texture. Filling meatfree meal, we love it, would make it again.

  • Tealismyname on June 12, 2022

    I love peanut noodles and usually go with th NY times version but I LOVED the freshness of adding the cucumber seeds to the sauce. A great technique!

  • aeybkme on March 02, 2022

    We make these with egg noodles. They're very delicious and makes good packed lunch the next day.

• Carrot & peanut nasi goreng

  • Apollonia on July 16, 2021

    I can't say this tasted a lot like nasi goreng, but it was tasty and reasonably quick. Definitely needs all the garnishes.

  • Tealismyname on June 12, 2022

    Really like this-- for a quick stirfry with leftovr rice. We didn't end up having it with the egg as it didn't need it. The Ketjap Manis and toppings really make it.

  • breakthroughc on August 30, 2022

    This was delicious. I liked that it was a fried rice dish without being heavy on the rice. I used tempeh and while it did add some texture as I got it really crisp it didn’t add flavor. I will probably add some crispy baked tofu next time. There will be a next time as hubby loved this dish. I added an extra tablespoon of soy sauce and some sesame oil. I liked the fried egg on top and it seemed like more of a main course and the yolk added some needed richness to the dish. If I add a full pound of crispy tofu we will probably get 4 servings, but this time we got 3.

  • chezlarios on December 31, 2022

    Used firm tofu instead of tempeh, chilli oil instead of sambal oelek, and a mixture of soy sauce and honey instead of ketjap manis. Fried eggs were a definite must - also added Sriracha, really brightened the flavor.

• Leek & potato traybake with quick romesco

  • Apollonia on July 27, 2021

    We enjoyed this a lot. I think I overdid the bread in the sauce, so it was a bit thick, but tasted lovely nonetheless. Lots of flavor and nice texture for such a simple dish--- we'll make again!

  • joneshayley on June 07, 2021

    Lovely crispy chickpeas, soft leeks, tender potatoes and a beautiful romesco sauce. All in a perfect family meal.

  • breakthroughc on January 21, 2023

    After reading the notes I gave my potatoes a 10 head start before adding the rest of the ingredients and started with a half a thick slice of sourdough and it turned out well. Very flavorful and I would make again. As a main course we did not get 4 servings, but 3. It would need multiple sides for 4 servings.

  • samfrances on January 07, 2023

    I used salad potatoes, and found they were underdone at the specified cooking time. Will probably pre-roast the potatoes a bit next time. I also made the romesco a bit thick, probably need less bread or more water. Nevertheless, a very tasty meal. I will make this again.

  • samfrances on January 14, 2023

    Having tried this again, I'm pretty sure the timings are wrong in the recipe. The potatoes needed 50 minutes+ but the recipe calls for 25 total roasting time. Still one of my favourite recipes, and we will cook it again for sure, but I don't think it works as written.

• Asparagus & lemon sauté with maple seeds

  • Astrid5555 on May 11, 2022

    The seed brittle adds such an addictive touch to this otherwise unassuming stir-fry. Will be added to our regular dinner addition during asparagus season and I will definitely also try the other seasonal variations mentioned in the recipe.

• Orecchiette with sweetcorn & green chilli

  • Astrid5555 on October 01, 2021

    We found this rather lacking in flavor, but this is due to my tinkering with the recipe than the recipe itself, no green chillies, so substituted chilli flakes, wrong ratio chard to corn (way too much chard), and not enough basil. Husband kept adding Parmesan cheese until he was happy.

  • joneshayley on June 05, 2021

    This went down very well (adding chilli at the end for those that wanted rather than cooking it in) and is a good way to get a lot of veg into us. I loved the corn ricotta basil lemon and pasta- I felt that the added greens were there to up the veg content and didn’t add a complementary texture or flavour really. But as it didn’t detract either, I guess it’s better in than out to add to the nutritional value. As is often the case for us, 400g pasta would have been too much so I reduced the pasta to the 250/300 that I usually use. Followed exactly as per recipe otherwise. Quick easy and delicious all round.

  • aeybkme on March 02, 2022

    We found this very bland and followed the recipe exactly.

• Easy chard pasta

  • Astrid5555 on May 26, 2022

    Sadly underwhelming, was ok after adding lots of black pepper, not a repeat for us.

• Tomato spoon salad

  • Astrid5555 on July 25, 2021

    One of the best tomato salads I have made so far. The dressing is just delicious!

• Flash-fried sticky tofu

  • lilham on October 29, 2022

    This is bad and the balance of flavour is odd. The sauce is too heavy on black beans. I think Lepa’s suggestion of using a couple of tablespoon of water would probably improve the balance of sweetness and saltiness. I used tenderstem broccoli instead of green beans and soft tofu instead of smoked. But I don’t think my changes was what made it bad.

  • Lepa on August 13, 2021

    This looked so good but it was ultimately a bit of a disappointment. The green beans never properly cooked and the sauce was fine but not very exciting. I looked at Hetty McKinnon's cookbook to see how she recommends stir frying green beans with black bean sauce and she suggests cooking the beans for a couple of minutes and then adding the black bean sauce and a couple of tablespoons of water. That would steam the green beans a bit and probably would have saved this dish.

  • Clog on June 04, 2022

    I used thin green beans. Worked a treat. Worth partnering with jasmine or a sticky rice.

• Halloumi, broccoli & chickpea bake

  • monicahorridge on December 09, 2022

    Surprisingly full of flavour and super-simple to make. Loved this way of preparing halloumi. Will make again!

• Quick chickpea braise with kale & harissa

  • Hellyloves2cook on May 26, 2021

    Simple and easy recipe to whip up for a weekday supper. It was a one pot meal. My teenage son wasn’t a fan of the preserved lemons. I used 4 quarters - the recipe states 1 preserved lemon. It was perfectly balanced with the flavour. Another 10/10 recipe that I will make again.

  • breakthroughc on May 13, 2022

    Really delicious. A healthy, easy weeknight recipe. The preserved lemon made it interesting and added a bright note. Don't skip the spicy yogurt sauce or tahini, both add to the overall dish. I skipped the parsley on top. Will definitely get a repeat.

• Saag aloo shepherd’s pie

  • Hellyloves2cook on May 26, 2021

    This is a recipe that takes time. A good idea to get ready at least 90 mins before you want to put this on the table. It is not complicated at all but does require the sauce and potato topping to be made separately before the dish goes into the oven for 40 minutes. Totally worth the time for it was wonderfully warming and comforting, not to mention tasty! 10/10

  • chezlarios on November 13, 2022

    Really nice flavors - warm and comforting, perfect for cold days. Took about 2 hours total, so better for a weekend dinner. It was rather too "soupy" for bf -- perhaps bc we did not bother to spin dry the spinach before adding? Or perhaps because we used a Le Creuset pot rather than transferring to a larger baking dish?

  • stepharama1 on January 30, 2022

    This is definitely not a quick recipe but it is worth taking the time to make it. I halved the recipe but kept the amount of spices specified the same and the spicing tasted correct to me. If I'd halved the spices, I think the result would have been too bland/underspiced for our palates.

  • aliceowlmug on April 15, 2021

    Made this tonight and would definitely make again. I bulked up the bean base by adding a couple of courgettes, carrots and celery sticks which I chopped into fine pieces in a food processor and cooked these down with the onions. I like to add extra umami to recipes so also added some miso, tomato paste and some marmite to the sauce. Also added a bit of honey as it needed a bit of balance. Love the saag aloo topping! I'm not good at sticking to recipe quantities so I'm sure mine made more than the recipe specified, and it made 7 portions!! Very yummy.

• Corn and cauliflower chowder

  • Hellyloves2cook on May 26, 2021

    I thought this was delicious. Will definitely repeat.

  • ksg518 on September 16, 2022

    I really liked this and will make it again. I was especially impressed that I didn't really follow the recipe and it still worked. I forgot the garlic and compensated with some garlic powder near the end. I used lemon pepper when I discovered I was out of lemons. I didn't have basil or chilies for the topping. Jones also has you fry the cauliflower leaves to add as a topping but my cauliflower only had small, very sad leaves. The only thing I regret would be the chilies since I think a bit of heat would be very good here.

• Quinoa, lime and jalapeño pilaf

  • Hellyloves2cook on May 26, 2021

    Easy to make and quite tasty.

  • Lepa on June 25, 2021

    This is pretty good. I thought it would be better with fresh arugula instead of steamed spinach so that's how I made it- and will probably make it this way from now on.

  • aeybkme on December 29, 2022

    I thought this was fine. Easy to put together and a good meal prep option but I wouldn't make it again.

• Lemon, tomato & cardamom dhal

  • Hellyloves2cook on May 26, 2021

    This was the first recipe I made from this book and it was a total hit with the family. Yet another tasty and easy recipe that will definitely be made again.

  • aeybkme on December 29, 2022

    We really enjoyed this. It was very easy and will definitely make it onto the regular dal rotation.

• Gobi Manchurian

  • Hellyloves2cook on May 26, 2021

    Really lovely dish. Unfortunately I had the incorrect sized cauliflower in my fridge that needed using up. I ended up with an imbalance of sauce to veg ratio which I guess was to be expected. I also didn’t have much in the way of lemon grass either. Oh well, it was still delicious despite the above.

  • Clog on August 28, 2022

    Superb flavour to the sauce, which complements the cauli and chickpeas very well.

• Celeriac & red wine stew with cheddar dumplings

  • Leo on April 11, 2022

    Surprisingly delicious. Loved the way the celeriac soaked up all of the flavours. The dumplings were light and tasty. We served it with some natural yogurt on the side. Will make again.

• Creamy parsnip, leek & white bean crumble

  • VineTomato on April 22, 2021

    This is absolutely delicious. The individual flavours of lemon, thyme and leek shine through making each mouthful different but coated in delicious creamy garlic sauce. The crumble topping is fabulous. We are not the biggest fans of parsnips, but the flavour is mild and it works. Can't wait to make this again!

  • Tealismyname on January 16, 2022

    Not surewhat went wrong here but it was rather dry and the crumble didn't feel properly cooked. I didn't make this, my partner did so not sure waht went wrong here.

  • breakthroughc on February 06, 2022

    Pros - It is interesting and hearty and used up some parsnips from last year's garden. Cons it was heavy and a little dry. The crumb topping was good. I used an extra Tablespoon of olive oil and it was nice and crisp and probably the best thing about the dish. It did need a fair amount of salt. It makes a lot and easily serves 6. The recipe states an 8 inch pie dish, but I used my gratin dish. I don't think there is any way it would fit in a typical american pie dish. Probably won't make again. It is a fair amount of work for a just okay dish.

• Green pepper & pistachio risotto

  • VineTomato on April 24, 2021

    I was really excited to try this, it sounded strange, like nothing I've made before and I couldn't imagine how it would turn out. It was very good, a type of pesto risotto. It's rich and lushious with a mild flavour. I don't feel the green pepper flavour came through and felt it could do with more lemon. It calls for a lot of olive oil and butter, I'll reduce both next time and hopefully it will.still be good, if not as good. Mr VT absolutely loved it.

  • tekobo on September 08, 2021

    Enjoyed this and found it quite rich. The lemon was a highlight flavour.

  • Boffcat on July 04, 2021

    We found this a bit bland, and the pesto had more of a distinct "green pepper" taste than I'd hoped for. The quest to find a truly enticing use for green peppers continues!

  • anothersarah on April 12, 2022

    Very rich. Green pepper did not add anything but it tasted good.

  • aeybkme on March 02, 2022

    We found this bland considering the cost of the ingredients. The pistachios are lost in the dish. It's a fine risotto but a waste of pistachios.

• Pan-roasted cauliflower with saffron butter

  • joneshayley on June 02, 2021

    Made this exactly as the recipe and it was brilliant. Easy to put together but still impressive on the dinner table. The flavour combinations are perfect. I’d say the whole recipe serves 2 adults as a main meal, not four- we may be greedy, but, even with a flatbread, a quarter of a cauliflower is not enough to fill us as a main. It would be brilliant served as part of a mezze spread too.

  • ChelseaP on June 06, 2021

    This is so delicious! Took quite a while to brown all the cauliflower though and I think maybe next time I might try and just roast the cauliflower instead. Served with homemade flatbreads.

• Green olive & herb Welsh cakes

  • joneshayley on June 07, 2021

    Lovely cakes , perfect for a picnic with cheese and chutney

• Five things to do with baked potatoes 4: leeks with mustard and cheese [topping]

  • joneshayley on June 03, 2021

    Lovely idea for a twice stuffed potato. Whole family enjoyed

• Broccoli on toast

  • joneshayley on June 07, 2021

    A lovely way with broccoli for a good weekend breakfast

• Crispy caper & slow-roasted tomato pappardelle

  • joneshayley on June 08, 2021

    I used oregano and mixed tomatoes. This was a nice pasta, but it’s the crispy capers that are the stand out- they are a revelation. I love them. I’d use a punchier cheese next time.

  • aeybkme on December 29, 2022

    This is a nice tomato pasta but definitely needs fresh pasta to give it the wow factor.

• Brown butter double-chip cookies

  • joneshayley on June 05, 2021

    These are the best cookies I have ever made. They are crunchy on the outer side and squishy in the middle with lovely generous choc chips throughout. The brown butter and spelt combine to make a unique nutty flavour too, which we loved. My children haven’t stopped asking for more since I gave them a few an hour ago.

• Late summer corn & tomato curry

  • ksg518 on September 16, 2022

    Very nice. My biggest issue is that the tamarind makes the dish very brownish but the taste is still good. I'm not sure the chard added much. I would definitely double the corn next time.

  • anothersarah on February 08, 2022

    A lot of tamarind in this one which coupled with the tomatoes makes it on the sweeter side. The lime yogurt is a nice contrast but I wish it was less necessary. Also like the corn in this one. This dish reminds me of Ottolenghi's tomato w/lime, cardamom and sweet potato but I like that one better.

• Persian noodle soup

  • Mayandbill on January 05, 2022

    Delicious if you like things lemony! Very similar flavours to Sally butcher’s black-eyed bean and lemon hotpot from veggiestan, which I love.

• Asparagus & greens frittata

  • Tealismyname on May 10, 2022

    Really delicious- we used some harrissa to make oven baked chips on the side. Cooked longer and didn't flip. Used a cast iron pan

• Aubergine curry with basil & tamarind

  • Tealismyname on January 23, 2023

    Whatever you do--- don't replace lime leaves with 2 limes (like my partner did!). Otherwise very tasty-- could have roasted the aubergine instead of frying

  • aeybkme on March 02, 2022

    I liked this but think it would be alongside another curry otherwise the texture is a bit samey.

• Greens & caramelised tofu with XO sauce

  • Tealismyname on June 12, 2022

    Hav leftover XO sauce which is yummy but a bit salty. Used tinned corn-- was really yummy.

• Simple ribollita

  • Tealismyname on June 12, 2022

    Was okay -- I've never had a ribollita so didn't know what to expect. It was good to use up leftovers and wouldn't be opposed to making it again as it was so easy.

• Roast carrot & grain salad

  • Tealismyname on June 12, 2022

    Had too many carrots so used this to finish them off. Was really nice for lunch-- I upgraded to a nicer rose harissa and it makes a difference since it's the main flavour of the dish.

• Quick carrot-fry with ginger & mustard seeds

  • Tealismyname on June 12, 2022

    We added tofu and a sweet potato. Good and quick to use up too many carrots (which seems to always be my problem)

• Broccoli & sesame noodles

  • Tealismyname on June 12, 2022

    Followed pimlico cook and added egg and chili oil. Was really yummy

  • Pimlicocook on August 13, 2021

    Quick, tasty bowl of Asian flavours. I recommend adding the fried egg and a teaspoon of chilli oil.

• Spiced aubergines with halloumi

  • Tealismyname on June 12, 2022

    Really nice-- would make again. Made recipe as follows

  • K_Simpz on May 17, 2022

    A lovely recipe- I worried it was too simple while making it but it turned out as more than a sum of its parts! I cut the aubergines in half and stuck then under a hot grill, who has time to stand and hold them over the hob for 20 minutes?? They turned out really nice, next time I have a BBQ I'll use the leftover heat.

• Lemon, asparagus & Jerusalem couscous traybake

  • Tealismyname on June 12, 2022

    Kinda weird and very lemony. We didn't have nough asparagus so it felt like maybe the ratios were off. Probably wouldn't cook again.

• Sticky sesame-baked cauliflower

  • Tealismyname on June 12, 2022

    Oh this is absolutely delicious and addictive. I added tofu to bulk it out. Definitely use a second tray.

  • Boffcat on May 29, 2021

    This is addictively good. I don't tend to have rice flour, so substitute cornflour in the batter. For the best results you need to space the cauliflower out well on the oven trays to help it crisp (I am sometimes too lazy to use a second tray, which results in soggier cauliflower). When pushed for time I've skipped the batter and simply roasted the cauliflower with the sauce, which isn't in the same league as the recipe 'proper', but still satisfying.

  • Geric on July 03, 2021

    We really enjoyed this. Had one small head of cauliflower for 2. There was a lot of batter left over but it covered well. The lettuce and rice worked well. If making with a large head of cauliflower I might consider upping the volume of sauce by half. Will make this again. Used tamari and cornflour.

  • Pimlicocook on October 19, 2022

    So delicious... the cauliflower is bursting with umami, contrasting nicely with the lettuce and spring onions (I skipped the rice for a lighter supper).

  • anothersarah on October 25, 2022

    This was good and feels like one of those dishes to win over meat eaters, meaning it's more about the sauce/batter than the veg. I prefer something lighter for everyday but it's a nice dish for a special occasion. Not all my cauliflower was crispy and I think I should have let it darkened more at the edges before removing from the oven.

• Preserved lemon & herb-baked orzo

  • NoaBC on February 08, 2023

    I made this with coconut collaborative yoghurt and it turned out well! I also added some panko with vegan Parmesan to the top which I think was a good addition.

  • samfrances on November 26, 2022

    Did anyone make this with vegan yogurt? If so, what sort, and did it work out?

  • Stephenn31 on November 24, 2022

    Needed more water than called for, but I used a lot baking tray instead of a round one. Would be excellent as a side with something else. Makes a lot of food

• Ancho chilli & peanut mole

  • ksa on September 30, 2021

    I made this and by far is the biggest disappointment in this book. I didn't like it, I thought there was too much chocolate, it was too heavy because of all the nuts - what a shame given the ingredients. It makes way more than necessary for the dish and unfortunately it will go to the bin. I won't be making it again.

• White miso ramen

  • breakthroughc on March 08, 2022

    This was absolutely delicious! I was somewhat skeptical about using almond milk as a soup base, but it worked great. I ended up using all the miso paste and it was quite spicy, but so good and flavorful. I did the crispy baked tofu from Weekday Vegetarian instead of just adding it plain. For ease I shredded my carrot instead of ribbons. Definitely a keeper at our house.

• Muhammara chickpea stew

  • breakthroughc on January 14, 2022

    Last night I was on the fence about this recipe and after eating the leftovers for lunch I’ve decided it won’t get a repeat. I love Muhammara so I was excited to try this. It is a recipe where the finished dish is less than the ingredients. All these lovely flavors kind of blend into a mediocre bowl of beans. It definitely needs something and it is not more lemon. I actually put ranch dressing on my bowl at lunch as there was some available in the refrigerator at work.

  • K_Simpz on January 16, 2022

    I really enjoyed this, one of the best meals I've made in a while. The kale really nicely balances the spiciness of the chick peas. I ate it with some spicy roast potatoes which were a great accompaniment.

• Pea, potato & lemon traybake

  • breakthroughc on February 04, 2022

    We liked this recipe. The crispy bits of feta were great. I would add more garlic next time. It was a little dry looking when it came out of the oven to add the peas. I removed the lemon and garlic before returning it to the oven and then took the roasted garlic and mixed with olive oil and tossed it with the garlic oil before serving. I will also up the red pepper flakes next time. As a vegetarian main course I think it serves 3, not 4. We liked it enough to repeat and it is a nice pantry meal.

  • chezlarios on October 13, 2022

    I made half of the recipe, which resulted in 4 sides. I really liked the flavors here, and it was easy and quick to put together. I used dried thyme instead of sprigs, and a can of peas instead of fresh/frozen.

• Green beans & paneer/tofu

  • breakthroughc on May 03, 2022

    This was delicious and will definitely get a repeat. I used a pint of home canned toasted tomatoes instead of the fresh tomatoes. I also browned my paneer before adding. Note the recipe doesn’t call for salt and none of the ingredients contain salt, it needs some salt! I didn’t think the chopped fresh red Chile was needed at the end and will probably skip that step next time.

  • breakthroughc on July 18, 2022

    I love this recipe. My paneer had gone off and I had halloumi, so I used that and even liked the dish even better. If using can tomatoes you may not need all the water.

• Broad bean & green herb shakshuka

  • ALawson25 on February 08, 2022

    I thought this was a really nice shakshuka recipe, and tasted great even with frozen broad beans. The eggs went over slightly, next time I'll try my friend's tip and separate the egg yolks and whites, add the whites to the pan first and put the yolks in at the end until just right.

  • Clog on June 04, 2022

    Works very nicely with peas instead of broad beans. The lemon yogurt adds a zing.

  • aeybkme on March 02, 2022

    I made this without the eggs, not because I didn't have eggs but because the stew was delicious. The lemon yoghurt is a must.

• Crispy butter beans with kale, lemon & Parmesan

  • ALawson25 on January 06, 2022

    Next time I would cook butter beans in batches, and kale by itself in the pan so they crisp up more. Lemon is essential! Very good with crusty bread.

  • aeybkme on March 02, 2022

    Really delicious! It's definitely worth popping the beans in batches.

  • samfrances on November 28, 2022

    Very tasty, but mine ended up with too much liquid. I think I needed to spin the kale after washing. Also, not particularly filling.

• Aubergine & peanut stew with pink onions

  • Clog on February 11, 2023

    Great taste, and don't overlook the pink onions.

  • aeybkme on March 02, 2022

    This is absolutely delicious. The pink onions make the dish.

• Green bean curry

  • Clog on September 25, 2022

    If I did this again I would add much less liquid than asked for in the recipe.

• Green beans & yoghurt

  • Clog on August 31, 2022

    Char-grilling runner beans didn't do much for us, and following the recipe quantities we used just a fraction of the yoghurt sauce it produced. While it's a nice enough sauce which is not going to go to waste, I don't see how anyone would want that much sauce for that quantity of beans.

• Chocolate, olive oil & rosemary cake

  • Pimlicocook on November 20, 2021

    Fabulous flavours (I love rosemary) and not too sweet. The only issue was that 40 minutes was nowhere near long enough. Skewer came out clean but slick (the oil), and the crust made it appear done - but it nearly fell apart when I took it out of the tin after 10 minutes, and I seem to have salvaged it by hurriedly putting it back and into the oven for another 20 minutes. Will definitely give it another go.

• Carrot socca

  • Pimlicocook on October 19, 2022

    Very quick and easy; a sort of chickpea pizza base. I made half the recipe in a small frying pan. It came out maybe 0.3-0.4mm thick and firm enough to flip easily using a plate. Topped with broccoli and feta. A very satisfying supper.

• One-pot orzo with beetroot, thyme & orange

  • chezlarios on October 10, 2022

    Bf thought it was too bitter - perhaps I let slip some pith from the orange zest? I thought it was a decent (and different) way to use beets - perhaps could have benefited from more feta though.

• Cinnamon & cherry tomato koshari

  • chezlarios on August 29, 2022

    Used whole dried allspice rather than fresh (as the picture implies) or ground. Used a combination of canned cherry tomatoes, fresh ripe cherry tomatoes, and two "normal" tomatoes. I honestly didn't find it "bravely spiced", as the author describes it, but rather more on the "soft and comforting" side, as she also describes it! The addition of salt definitely helped.

  • aeybkme on December 29, 2022

    This was fine but nothing special, I won't make it again.

• Sweet potato, ginger & coconut stew

  • chezlarios on October 21, 2022

    It was a good and interesting mix of flavors - I guess I've never had Rastafarian food! Seems like the kind of dish that would be easily scaleable, for bigger crowds or extra leftovers. Took 1.5 hours from beginning to end. I accidentally added double the amount of water so it was more "soupy" than "stewy". I used 1 jalapeño instead of 1/2 a Scotch bonnet. I cooked a wild rice mix that we put as a "base" at the bottom of our bowls. I used a red Kuri squash instead of butternut, and tinned kidney beans instead of black-eyed peas.

• Carrot curry

  • chezlarios on July 08, 2022

    It turned out more like a carrot soup, especially had I not cooked some brown rice to have on the side! The flavor was pretty okay, but could've been made more substantial with e.g. lentils. I also used tamarind concentrate instead of paste without adjusting the ratio, which made the tamarind flavor overwhelm the dish, but that was my bad.

• Turkish green beans

  • chezlarios on October 07, 2022

    Can't go wrong when feta features on the ingredients list! ;) I used ordinary greens beans, cut into 1-2 inch pieces, and it worked well - no need to salt due to the feta. Ate this with olive bread to make it feel like a more complete meal.

• Whole roast squash soup

  • chezlarios on January 10, 2023

    The recipe doesn't call for exact weight - just a "medium" butternut squash - and ask that you add up to 2.5 liters in broth until it's a thick soup. I didn't read that part correctly! I roasted one 1kg squash and added 2 liters of broth and got a very watery (though very tasty!) soup at the end, which we deemed "garlic soup". (I like garlic so no personal problem with this!)

• Carrot & coriander seed soup

  • chezlarios on November 10, 2022

    I don't usually like the taste of coriander seeds, and it was very intense in this soup (bf said the carrots didn't even taste like carrots anymore), but somehow, I liked it here - perhaps the combo with lemon, and that it wasn't pretending to be anything other than heavily-loaded?

• Carrot & sesame pancakes

  • stepharama1 on July 26, 2022

    I substituted kimchi for the small white cabbage and this was sensational!!

• Greens traybake

  • aliceowlmug on June 06, 2021

    I have almost more questions than answers about this dish. I appreciate it is from a section with small snapshots of dishes but the method didn't make sense. It uses 2 oven trays, one for broccoli and one for kale and beans. It tells you to add lemon zest and crushed coriander seeds then "return the tray to the oven" but it never said which tray to add these to, nor to remove the first tray from the oven. I made an educated guess and the finished product was very tasty, but not necessarily in the same way as the author intended! Also despite using more kale and broccoli than called for, it wouldn't have served 4 (adult portions) - it made 3 portions.

• Greek olive & herb shakshuka

  • aeybkme on March 02, 2022

    I have made this countless times. I use 8 eggs and three tins of tomatoes to make 4 portions.

• Carrot soup with tahini & rosemary

  • aeybkme on December 29, 2022

    Really delicious. The chickpeas are amazing, it definitely worth shallow frying them. They're divine!

• Crispy tofu & broccoli pad Thai

  • aeybkme on December 29, 2022

    A very interesting way of cooking rice noodles. I was dubious but it definitely works. Next time I'd cook the broccoli separately so it remained green but otherwise a tasty dish

• Eat Your Books

  Another brilliant piece of work from Anna Jones.

  Full review