Notes about Recipes in this book

• Artichoke and mushroom lasagne

  • Crumbles on February 19, 2023

    Do you know, I was in seventh heaven when I ate this. A treat, as calorific. But oh so divine ...

• Crab and Sriracha mac 'n' cheese

  • sarahj22 on December 14, 2019

    Insanely good - a real treasure of a recipe. I thought the sriracha might overpower the delicate crab but the flavours are beautifully balanced. The crab makes the dish feel very indulgent, but it's also delicious if you omit it for a cheaper veggie version. I was making this a bit too often for such a rich dish, so I now make a version where I omit the crab and swap the pasta for a combination of broccoli and cauliflower, for an indulgent midweek veggie main (though I'll still make the original for a weekend treat). I increase the amount of breadcrumbs for extra crunch and sometimes extend the cooking time to ensure the top is super crispy. So delicious.

  • pomona on August 14, 2023

    The best Mac and cheese I’ve ever had. Unfortunately crab makes it a luxury. It’s still pretty great without it.

  • foodgloriousfood on November 14, 2023

    Unlike the other reviewers, I wasn’t thrilled with this. I prefer the mac & cheese in the cookbook from Homeroom. Although I haven’t made a crab version of their mac & cheese. I found this a little bit on the dry, side. I think it could’ve been a bit looser and creamier. I did really like the Sriracha! I would add that to other mac & cheese recipes. However I think I’ve decided I don’t like crab mac & cheese very much. Maybe it was just the crab that I used (signature brand crab claw meat) but it’s just not really a flavor I want in mac & cheese I’ve decided, but I am sure that’s just me. I did add a lot more bread crumbs on the top because I wanted crunch and also little knobs of butter and I’m glad I did that. Overall though this is not a keeper for me.

• Sticky lamb stew with lager flatbreads

  • pomona on September 25, 2024

    Didn’t make flatbreads due to lack of beer. Pretty tasty but a little over-reduced. Something to keep an eye on next time - lower oven temp? Perhaps reduce the amount of pomegranate molasses a bit for a less intense sour flavour. Cooked it in the cast iron camping stove/casserole pot.

• Aubergine, courgette and halloumi bake

  • JJ2018 on June 04, 2019

    This was really tasty. I halved the recipe but used the full amount of halloumi. Stew was very wet but sauce was delicious mopped up with granary bread.

• One-pot tarragon chicken, mushrooms and rice

  • pomona on August 14, 2023

    I made half, and subbed vermouth for white wine. The rice was over-cooked but still delicious. I’ll use short grain rice next time. A fast to prepare, easy dinner.

• Lamb and black olives in rosé wine with wholewheat pasta

  • Crumbles on October 08, 2023

    Made this for a group of us. This is a keeper for 2 reasons .... incredibly straight forward; incredibly tasty.

• Clementine and cardamom upside-down cake

  • Foodycat on January 20, 2018

    I made a half quantity in a loaf tin because otherwise this is a huge cake - cooked it for 45 minutes at 160C fan. It worked very well, although you need a very sharp knife to cut the clementines and my clementines must have been completely tasteless: I was expecting a citrussy zing and the fruit is just damp. I didn't glaze it (and my caramel crystallised) but if I make it again I'll glaze it with some marmalade to restore the flavour.

• Eat Your Books by Jenny Hartin

  GBBO favorite's latest cookbook will cure what ails you - a broken heart, a hard day or just a need for self-care. Comfort is brilliant.

  Full review