Notes about Recipes in this book

• Crispy cauliflower katsu

  • lou_weez on July 06, 2021

    Great flavours. I only used 1 cauliflower (served 4) and got 2 decent steaks out of it and the rest were odd pieces. I crumbed all of it, which was not fun. I would suggest seasoning the flour and turning the cauliflower half way through cooking so it browns on both sides.

  • JJ2018 on October 06, 2021

    We really enjoyed this. I add a little coconut milk to the sauce to combine recipe with that in the Wagamama cook book and it was really nice. Cauliflower lovely and crispy though hard to cut steaks. Nice with lime pickle on the side

• Amazing veggie chilli

  • luluf on July 28, 2020

    Deliciously smoky chilli and although the chef of the night (son) had to cook rice, warm tortillas, mix a yoghurt sauce and make salsa as well as griddle all the veg before making the chilli, it all tasted so good together, even my meat loving husband asked that it be made again soon. A few steps, but worth it.

  • JJ2018 on April 25, 2022

    This was really easy and surprisingly nice! I ended up using some tinned plum tomatoes instead of fresh and tinned mixed beans which I had to hand. Served with guacamole and some crumbled feta.

• My cauliflower tikka masala

  • Dinkycoulter on August 29, 2020

    Was Good but a bit bland. Adding more Masala, salt and a sprinkling of sugar helped. We replaced paneer with tofu.

  • etcjm on October 15, 2019

    Not convinced really. I used chickpeas instead of paneer and added some spinach as well. Seemed to use an awful lot of pots for blending etc. Surprisingly no chillies which was odd for a Jamie recipe. It was enjoyed but don't think I'll do it again. Leftovers might be nice blended to a soup.

• Stuffed curried aubergines

  • rodillagra on October 14, 2020

    Ahhhh, this was very tasty. Spiced and silky from the aubergine. Excellent comfort food on a day when I had run out of spoons before nine in the morning. ... Next time though I'm going to make the paste in a saucepan and not faff with the roasting tin until cooking the aubergine.

  • MilduraSO on May 16, 2020

    This is my favourite recipe in the entire book and the best curry I have ever made at home. It is so different from any curry I've ever tasted. I've made it by stuffing the aubergines a few times but I've also skipped the stuffing step and just mixed everything together for the base sauce with random vegetables I have to hand. Either way, it tastes delicious.

  • Dinkycoulter on August 29, 2020

    I loved the silkiness of the aubergines and the spicy flavours were good. I added a bit more seasoning.

• Amazing tomato curry

  • Happykikkers on November 28, 2022

    Was a little watery so I recommend to eat this with rice. We also ate naan bread with it. I added a full tablespoon of sambal to substitute the red chillies (which I forgot to get). But don’t do that if you do not like it spicy! Spices were nice and overal a good dish. Next time I’ll make it in the summer when tomatoes are the most flavourful, which is also suggested in the recipe.

• Thai-style mushroom & tofu broth

  • erin3107 on February 25, 2023

    very yummy! have made this loads of times

• Mushroom Stroganoff

  • erin3107 on February 25, 2023

    was ok but not as good as I expected

  • lueder516 on September 29, 2020

    This is easy to make and delicious. Make it and serve it with rice as suggested. So good.

  • bwhip on December 31, 2020

    Delicious, and quite easy to prepare. I didn’t have pickled onions, but everything else was per the recipe. Recipe never mentions adding salt or pepper, so I added both along the way as seemed appropriate - and necessary.

• Wonderful veg tagine

  • michalow on September 28, 2022

    Easy and delicious.

• Allotment cottage pie

  • MilduraSO on May 16, 2020

    This was absolutely delicious. I’ve always hated mushrooms but decided to risk it and use the dried porcinis in the sauce since they were blended- it was a game changer. The depth of flavour was amazing. I’d skip the crispy rosemary next time if I don’t have any fresh. It was nice but not essential.

• Sticky onion tart

  • MilduraSO on May 30, 2020

    I really liked this. Although the recipe says not to worry about the pastry looking very dark I started to worry by 20 mins in and pulled it after 30 minutes instead of 35. It was cooked perfectly and tasted great with some mild goats cheese on top. I’ll be cooking it again.

  • FJT on September 12, 2021

    This was nice. I think next time I would cook the onions with the lid on for much longer. My gluten-free pastry looked very well cooked at 20 minutes; I left it until 25 but the onions really needed a bit longer.

  • luluf on July 21, 2020

    There wasn’t much sauce in mine either and my onion looked even darker than yours etcjm, but I did use red onions. This disappeared in minutes. I had one slice and husband and son devoured the rest. Easy, but took a while to caramelise, I think the heat was too low so I turned it up and put the lid back on to make sure the onions were soft enough. Will be making this regularly.

  • etcjm on November 07, 2019

    Very good. Do again. Few points; I think I caramelised too far so very little sauce when tipped out. I also used gluten free pastry which should have been cooked on a lower heat really. I got concerned at 25 mins out of the 35. Next time lower heat. All in all, lovely. You must use the herbs they really add flavour. And the goat's cheese! If I hadn't picked up the pan just after it came out of the oven I'm sure I would have enjoyed it more. Ouch, rookie error..

• Roasted veg dosa

  • MilduraSO on January 05, 2021

    This was delicious though I misunderstood the recipe and peeled the veg for roasting before realising it should have been left whole! The Dosa batter was good but in future I’ll use a cheat recipe I learned elsewhere. Dosa batter: Mix 300ml warm water with 1tsp yeast, 100g plain flour and 50g rice flour. Leave to sit while cooking dosa filling. Just before cooking, add 1tbsp apple cider vinegar and 1/2 tsp salt.

• Summer veg blanket pie

  • susiec26714 on July 22, 2020

    Great as a veg side without filo pastry. Sometimes use pesto instead of harissa - delicious with a big spoonful of mango chutney

• Cauliflower cheese pizza pie

  • hbakke on June 29, 2020

    This turned out well. I added some baby broccoli to the cauliflower mix, as mentioned in the recipe variation. The directions for the dough specify "a pinch of salt", but next time I will add considerably more salt than a pinch. The dough was very bland. I think leftovers the next day had better flavor. Besides the overall blandness of the dough, I liked that the crust didn't get soggy in the fridge. I would make this again.

  • JJ2018 on April 25, 2022

    For me this was just ok, it wasn’t the best tasting cauliflower cheese and I think I used too small a tin so the bread was VERY thick, better as leftovers but not one i will rush back to

• Crispy-bottomed steamed dumplings

  • MilduraSO on May 16, 2020

    This works surprisingly well as a mid-week meal. I throw the butternut squash in the oven as soon as I get home then get on with other jobs. It comes together pretty quickly after that. I was a bit scared of using miso as I hadn't tried it before but it wasn't overpowering. I usually pair this with the bhaji burgers in the same meal plan to use up the leftover squash during the week.

• Asparagus quiche & soup

  • et12 on September 18, 2022

    We really liked this. The soup is lovely and easy to make. I seasoned it with fresh lemon juice which made a big difference. The quiche turned out perfectly and I really appreciated the tip of letting the dough hang over the edge of the pan so as to prevent the crus from shrinking down. My only complaint is that some intuition is required as not all timings are mentioned in the recipe and much more time is required then stated.

• My veggie pasties

  • MilduraSO on May 16, 2020

    I'm giving this 5 stars just for the pastry recipe which is so simple and tastes perfect. I'm not a fan of mushrooms (I'm working on it) but cook up some cubed root vegetables with plenty of seasoning as an alternative. Any leftover pastry keeps in the fridge for a few days and can be used for cheese straws.

• My panzanella gazpacho

  • lueder516 on August 02, 2022

    I would cut back or eliminate the fava beans, just because their flavor was all I recognized while eating it. It is a very green gazpacho. I used a hatch green chili which gave it a nice amount of heat. It is a good summer meal.

• Reverse puff pastry pizza

  • CallieMightCook on April 23, 2023

    Made this for tea tonight. Was a bit worried about flipping the pizza over but it was much easier than I anticipated it would be. Very tasty, ate it with a salad. Would definitely make again. My photo of it looks a little burnt on one side, but it wasn't so I think that is more a reflection of my photography skills than my interpretation of the recipe, so if you're planning to make it don't let that put you off! The only downside was it took a lot longer to make than it took to eat!

• Mediterranean vegetable rice

  • et12 on September 29, 2020

    Very easy to make and surprisingly tasty. Looks impressive too.

  • JJ2018 on April 25, 2022

    Easy to make and good way to use seasonal veg. Next time I would cook the rice in stock for extra flavours. Served with cubed and fried halloumi rather than mozzarella.

• Potato & mushroom al forno

  • TrishaCP on October 18, 2022

    I came to the same conclusion as Astrid5555- no way can you use the large roasting tin needed to cook the potatoes and onions to also cook the egg mixture. So I also added the egg mixture to a smaller cast iron pan along with the vegetables. It worked well with that change, and was a very satisfying dinner.

  • Astrid5555 on October 31, 2019

    I don‘t like it when the picture of the dish clearly differs from the recipe instructions. Jamie has you place everything on a large roasting tray while the final picture shows the veggies in a cast iron pan, which makes much more sense anyway, given that you need to top the potatoes/mushrooms with a liquid egg mixture. So I did the roasting step on a baking tray (no way this can be done in the cast iron skillet, would be way too cramped for the potatoes and mushrooms to roast properly) and then transferred everything to my cast iron skillet before adding the egg mixture and it worked perfectly. Nothing special, but with a small green salad as a side, a nice vegetarian meal for a foggy fall night.

• Scrumptious veg traybake

  • EmmaJaneDay on April 25, 2022

    Really was scrumptious. And a very forgiving dish. Made this to take to a bbq. Not sure where my head was when I was cooking it, but forgot to add the oregano, chilli flakes & s&p in the first go in the oven. Added them with the wine and mushrooms. Realised 5 mins into second go in the oven that I had not added the tomatoes and beans, so dumped them on top. Still turned out very nice. Everyone loved it.

• Florentina traybake

  • CallieMightCook on May 20, 2023

    I made this recipe after planning to make it for some time. I really should have made it sooner! I'd never used Celeriac before and found it a bit difficult to cut which meant it took a bit longer to make than it should have, but that aside it really wasn't very difficult. It did make quite a large amount of food, more than I'd expected but it was very enjoyable to eat.

• Masala stuffed peppers

  • MilduraSO on May 16, 2020

    This is a lovely summer dish for bbq season. They take a while to cook but most of the time they're in the oven so it's quite hands-off. I serve them with grilled/bbq'd tikka paneer, spicy mango chutney and mint raita. I'm not a huge fan of the grated paneer on top so often skip that part.

  • MsMonsoon on April 07, 2021

    Delicious. Seemed daunting at first but it was quite easy — no precise chopping needed. Would make a great main course for vegetarians because it makes for an impressive little centerpiece.

  • JJ2018 on August 14, 2021

    Adapted the recipe adding some pav bhaji spice and some lime juice to up the flavour

  • hbakke on July 09, 2021

    This was a good vegetarian dinner. I used feta cheese as a substitute for paneer cheese. I think I would leave out the ground cloves next time as the flavor was a bit too pronounced for me. I stuck the peppers under the broiler briefly to give them a little color. I would make this again.

• Sweet & sour stir-fry

  • Shelmar on March 21, 2021

    Meh. Not awful, but I don’t want to make again.

  • lou_weez on June 05, 2020

    This dish lacked punch. Healthy but sooo boring.

• Pumpkin rice

  • MilduraSO on May 16, 2020

    I was pretty disappointed by this dish. It was all spicy heat with very little flavour behind it. It wasn't terrible and I did finish it but I won't make it again.

• Mushroom risotto

  • Astrid5555 on May 11, 2023

    This is a good risotto, but a little time-consuming to make because the mushrooms need to be dry-fried first. However, the herby mascarpone cream was a nice addition. Would make again!

• Veggie pad Thai

  • erin3107 on September 18, 2022

    I'm not sure went wrong but this really did not taste great. I skipped the egg but I followed the recipe exactly otherwise and it just tasted bad

• Greens mac ‘n’ cheese

  • erin3107 on February 25, 2023

    tasted fine but not that exciting

  • shane.metzke on July 11, 2022

    Added a proper béchamel to make it a bit more luxurious. Mixture appeared quite loose but cooked to perfection. A bag of frozen spinach worked well in it. Topped with cheese and breadcrumbs… use a pan that gives good surface area to get extra crispy topping… it’s the ‘meat’ of the dish. Would work well with some left over shredded chicken through it too. Didn’t bother with the thyme.

  • Astrid5555 on March 12, 2023

    Puréed only half the leeks and broccoli stems and mixed the rest into the broccoli noddle mixture, loved the crunchy (in my case) farfalle pasta after baking. Nice vegetarian main with some green salad on the side.

• Sweet leek carbonara

  • MilduraSO on May 16, 2020

    I had never made carbonara before and worried that the end wouldn't cook properly. I've made it a few times now and it's always been successful. It was really nice but I suspect someone who has eaten real carbonara might miss the pancetta (even before I was vegetarian I never liked pork, so it's no loss to me). It works well as a quick mid-week pasta meal but if you're really pressed for time, I'd recommend the silky courgette bow tie pasta which is much faster.

• Sunshine fusilli pasta

  • MilduraSO on January 01, 2022

    It was a bit too sweet with yellow peppers. Not terrible at all but for a quick pasta dish the creamy bow tie pasta was much better.

• Silky courgette bow-ties

  • MilduraSO on May 16, 2020

    This recipe surprised me. It was ready in 15 minutes and tasted fresh and delicious. Don’t miss out the fennel seeds, they make a big difference. It’s going to be on my mid-week menu regularly through spring and summer.

  • Astrid5555 on June 06, 2020

    Very quick to make, perfect for a midweek meal when zucchini are in season!

• Mighty mushroom pasta

  • et12 on December 12, 2022

    There is a good mushroom flavour here and an excellent kick from the chilli flakes. More of a dry pasta but not too dry and with interesting texture from the toasted breadcrumbs and hazelnuts.

• Roast new potato & pickle salad

  • hbakke on June 24, 2020

    I had low expectations for this salad, but it was delicious. All mixed together, this tastes like a lighter, more refreshing version of a potato salad. I would make this again.

• Angry bean salad

  • GiselleMarie on January 31, 2021

    This is fine but not worth all the fussiness. There are many wonderful salads out there that are much easier.

• Easy Thai-style noodle salad

  • erin3107 on February 25, 2023

    was nice enough, wouldn't make again

• Indian-style chip butty

  • MilduraSO on May 16, 2020

    It takes a while for the potatoes to cook but all of the other elements are quick to put together. It's surprisingly simple but looks and tastes like you've put hours of work into it. I've never bothered with the pomegranate as my husband isn't a fan and it seems a waste to buy pomegranate for one.

  • JJ2018 on July 29, 2021

    Really enjoyed this. Added a little extra butter and vegetable oil to fry to get crispy and served in brioche rolls. To make this more of an evening meal I would add an Indian veg side - maybe something green as it felt light on its own

  • malinka on June 02, 2020

    The combination of textures and tastes is so well put together. Don't skip the bombay mix.

• Roasted black bean burgers

  • dc151 on May 23, 2023

    I made this tonight- I thought they were fantastic in flavor. They did sort of fall apart but I reformed them as I flipped them over. Didn’t feel they needed cheese. Will make again.

• Brilliant bhaji burger

  • MilduraSO on May 16, 2020

    The first time I tried this I made the bhaji too thick and it was a little undercooked in the middle. I now make them about 1.5-2cm thick which is perfect. The scraggly bits around the edge really are the best part so I deliberately make them messy around the edges for delicious crispy bits.

• Roasted falafel pitta pockets

  • MilduraSO on March 12, 2022

    I really enjoyed this. We used mint and parsley for the mixed herb. It seemed like a small amount of spices but I needn’t have worried. I particularly liked the combination of mint and fennel. We served it with Greek yoghurt with harissa rippled through as suggested and think it would be a little dry without. Made a generous portion for four, could stretch to five or six if kids are eating.

• Scruffy aubergine lasagne

  • MilduraSO on June 26, 2021

    A good idea in theory and the flavour is nice but I’d rather mix the aubergine with shaped pasta or prepare the lasagne in the traditional way. The broken sheets of pasta were a bit lost and with each forkful you either had too much pasta or not enough. Next time I’d try it with fusilli or penne.

  • GiselleMarie on January 31, 2021

    This is good but took longer than I expected, mostly because I didn’t have the right kind of pan. I switched the vegetable mixture three times because I don’t own a large enough casserole that can go on the stove and in the oven. I made lasagna sheets from scratch for the first time using my pasta machine. I guess they were all right. They were kind of gummy but the casserole sat in my warming drawer for quite a long time after it baked in the oven while I prepared the salad of beans and cherry tomatoes that appears in this book. That helped “solidify” the lasagna. The pasta “got lost,” which was a good thing. Next time I’ll soak boxed lasagna in water in a 13 X 9” dish as instructed by Cooks Illustrated. Be sure to use plenty of salt and pepper as you go along. I sprinkled both liberally on top at the end, as instructed, but they didn’t flavor the whole dish. I also generously sprinkled the top with Italian seasoning, which helped give this flavor, but it needed more.

• Summer bubble & squeak

  • lou_weez on March 12, 2021

    This was bland and needed quite a bit of salt to lift the flavour. Once it was generously seasoned it was a nice meal, filled a hole but nothing mind-blowing.

  • malinka on June 02, 2020

    Really loved this. The crispy, refreshing salad is the perfect side.

  • MilduraSO on May 16, 2020

    This was a nice way to use up lots of leftover vegetables. My only criticism is that the mix seems quite dry and I ended up using quite a bit of butter to bind it together. I'll need to put some effort into making it work without adding several hundred extra calories!

• Proper baked beans

  • MilduraSO on May 16, 2020

    This was far from a disaster but the end result was just a nice, inoffensive dish. There were a lot of ingredients which made it quite expensive. I'll stick to jazzing up a tin of baked beans instead - much cheaper, faster and about as effective.

  • Stephenn31 on February 14, 2023

    Not bad but not amazing. A good way to use up some open jars and pantry staples. I would broil at the end to get the bread crispier - and make sure it’s not completely submerged. Though not in a rush to make it again.

• Greek-inspired cauliflower stew

  • Margret on January 08, 2023

    It‘s Taste, I made it a few times. Leftovers: take out the lemons, otherwise the next day it has a extreme flavour

• Tomato & spring veg frittata

  • Margret on May 13, 2022

    In the pan. Cherry tomatoes in the oven.

  • Dinkycoulter on August 29, 2020

    Great flavours and very versatile recipe. We cooked it as described but I can see how I could easily use any veg at hand. Teenage girl and baby boy gobbled then up too.

• Shakshuka, my style

  • hbakke on October 17, 2021

    Tasty dinner! The fennel seeds added a different flavor than what I was expecting, but it was delicious. The harissa I used was very mild, so I would double or triple the amount next time.

  • gamulholland on August 07, 2021

    This was so good, will definitely make it again, but I’ll go light on the paprika because my husband doesn’t like things spicy the way I do. Easy and delicious.

• Polenta chips

  • OldLace on October 05, 2020

    Delicious.

• Supercharged baba ganoush

  • raybun on July 10, 2020

    Absolutely delicious! I don’t have a bbq or gas stove so broiled the aubergine (note to self: never use a glass dish under broiler, what a mess!). I will be making this again, perfect for picnics and slathering in a pita for a quick lunch.

• Gnarly black bean tacos

  • erin3107 on September 18, 2022

    Fairly bland. I used cream cheese instead of cottage cheese which I would have thought would make them better but didn't help much