• Leo on October 28, 2020

  Not as inspiring as the first book but some things worth trying. Just made sichuan chicken squash and greens which was ideal for a week night. Easy tasty and very spicy...

Notes about Recipes in this book

• Smoky chipotle chicken with black bean, feta & lime

  • kari500 on February 24, 2021

    Delicious. I used skinless boneless thighs, so only cooked for 40 minutes, which still was slightly too long. Spicing is spot on as written. I didn’t have any corn on the cob, so added maybe a cup or slightly less of frozen corn that I’d run under hot water to the salsa instead. Served with warmed flour tortillas. We loved this. I might add an extra red onion next time.

• Miso chicken with aubergines, spring onions & chilli

  • kari500 on February 27, 2021

    Made with what I had on hand - 2 medium regular eggplants (not baby) which I diced, a sliced leek and half a chopped red onion (no banana shallots), and added half a diced jalapeno. Doubled chicken, sauce, dressing since I was was serving the family, not 2. I think roasting for 45 minutes would be too much (second recipe from this book, and I think maybe UK ovens somehow cook slower - how would this be possible?). We liked this a lot, especially C.

  • cook_fresco on September 17, 2021

    Loved this. Doubled the chicken, used 550g regular aubergines (2), 3 big banana shallots (quartered) and double the marinade and dressing. Cooked for 20 mins at 180 (oven runs hot) and another 8 minutes after turning (all that doesn't fit in one layer). The aubergine tastes amazing, the chicken is moist (halved thighs as per recipe) and there's lots of sauce. Would recommend if you like lime/aubergine/miso/soy.

• Korean barbecue-style chicken, peppers, carrots & spinach

  • TrishaCP on December 18, 2021

    I made this with some tweaks and we really loved it. I used boneless skinless thighs and greatly increased the amount of gochujang and doenjang to suit my family’s preferences. (I used tablespoons instead of teaspoons.) I also let the chicken marinate as I prepped the veggies.

  • aisy on May 04, 2021

    I had high hopes for this recipe because I enjoy these flavours. It did not turn out well, though. The chicken skin did not crisp well, and not on all on the underside. There was not enough flavour in the vegetables and chicken. Perhaps the chicken should marinate in the oil/gochujang/doenjang mixture for a while, and the vegetables should have some on their own.

• Peri-peri prawns with roasted sweet potato & peppers

  • TrishaCP on December 04, 2021

    This was delicious and easy to prepare. We used both red chiles and found it to be the perfect level of heat. Suggest serving with something green- it is a very red-colored meal.

• Tandoori chicken with roasted sweet potato & mint

  • TrishaCP on November 13, 2021

    This was a tasty tray bake. I used boneless skinless thighs out of necessity, but that wasn’t a great substitute for bone-in since the sweet potatoes needed the full hour of roasting. I used a mild chile powder per the recipe (byadgi), but my smoked paprika was mild too, and I wouldn’t have minded some more heat. (Especially since it is served with a raita- mine made with mango.)

• Thai beef panang with coconut, chilli & peanuts

  • TrishaCP on March 13, 2022

    This is one of those recipes that would be just as easy to make in a saucepan (but then wouldn’t fit the concept of the book). Mine had a lot of liquid, and a saucepan would have been easier to maneuver through the kitchen. Having said that, this tasted good. I made this with jarred red curry sauce that needed using. I roasted it 5 minutes less than specified and the meat was great but honestly, there was so much liquid in mine that I don’t think I would have had issues if I roasted the full time.

  • misskatyenglish on February 15, 2021

    Tasted great, but I'd like to attempt it with chicken, or a different cut of beef. The steaks just dried out too quickly and were tough and chewy.

• Korean-style aubergines with spring onions & sesame rice

  • lindaharrower on February 13, 2022

    This was ok but not amazing. The rice cooked perfectly and was very tasty but the aubergines are steamed on top of the rice and didn't have a lot of flavour. They are covered in the dressing once the dish comes out the oven so this helped. I did throw some chilli flakes into the dressing to make it a bit spicier. We ate this dish with a roasted chicken legs (which had been coated in a bit of the dressing before going in the oven). Obviously this meal was then no longer vegan!

• Slow-cooked pork pibil with pink pickled onions

  • embk27 on August 28, 2021

    Brilliant pulled pork recipe. I got the achiote paste from the internet - gives it a really distinctive flavour. This will be one I’ll make over and over again. Rukmini Iyer is fast becoming one of those cookbook authors who never fails you.

• S'mores rocky road with peanuts, marshmallows & chocolate

  • embk27 on August 28, 2021

    This recipe should come with a warning label as as soon as you start eating it, you can’t stop. I think it’s the combination of the soft toasted marshmallows and the crunchy salted peanuts - so moreish.

• All-in-one paella with chicken, peppers & chorizo

  • embk27 on February 26, 2022

    Brilliant recipe for a fuss-free and child friendly paella.

  • Lilyinthevalley on June 27, 2021

    Easy and delicious!

• Black pepper tofu, choi sum & cashews

  • emma_clare on June 14, 2021

    Nice flavours and very easy, but I found this a bit dry - even with the dressing. I will make again, but next time I will steam the pak choi rather than roasting it, because I found that roasting made it too crispy. It's ok on its own as a weekday meal but would be even better served with another dish - I'd choose something quite wet to go alongside.

• Roasted squash, crispy lentils, pomegranate & dukkah

  • Futuregirl23 on December 01, 2022

    This was beautiful, really unusual. The lentils crisped up perfectly within the 45 mins and I used delicata squash as that’s what I had.