Notes about Recipes in this book

• Tamarind glaze

  • joneshayley on April 10, 2022

    perfect used in the rib recipe from the book

• Buttered crumbs & sour shallots

  • joneshayley on April 10, 2022

    The crumbs are particularly good and last a good week in the fridge in an air right bag. The shallots too are lovely

• Spice paste

  • joneshayley on April 02, 2022

    Great paste, although I used a bit of extra water to losses from very thick to spoonable. Used to marinade pork chops, but has multiple uses. Deep and layered flavour.

• Natural purée

  • joneshayley on April 03, 2022

    Made with cauliflower- took a while to cook and had to add a few extra splashes of water, but the end result is outstanding. Equal to restaurants

• Caramelized purée

  • Hansyhobs on January 07, 2023

    For the artichoke recipe. Made half the recipe amount and had to add a lot of cream and water to help puree

• Za'atar dressing

  • Hansyhobs on January 07, 2023

    For the artichoke recipe

• Gem, dates, crispy lavash & feta

  • joneshayley on April 11, 2022

    Used apricots not dates, otherwise followed as instructed. A lovely salad, great balance and has contrast, acid and texture as per the book title. Another winner.

• Asparagus, candied bacon & Graceburn

  • joneshayley on April 05, 2022

    A lovely brunch- made with manouri cheese and added oil myself. I love the bacon, I’ve bought and disliked maple bacon in the past, but making my own is a revelation! Really nice wsalty sweet balanced against the sharp vinegar and creamy cheese. Fresh asparagus. Altogether very good, and ridiculously easy

• Aegean greens, whipped feta & za'atar

  • joneshayley on April 17, 2022

    The whipped feta is amazing and the greens with dressing balance the rich saltiness perfectly

• Roasted cauliflower, tahini & pecans

  • joneshayley on April 03, 2022

    Outstanding dish! The dressing is perfect (ised moscatwl vinegar) and with a cauli purée and the cauliflower steak the combination is balanced and restaurant quality. Personal amendment was to half the butter for the steaks- to no detriment in my opinion - they were still VERY buttery and delicious.

• Brown crab, sesame noodles & ponzu

  • joneshayley on April 10, 2022

    Very good, fast and delicious. The dressing seems very sour but is perfect with the sweet crab and sesame noodles. Very very moreish

• Cabbage, citrus, red onion & coriander

  • Astrid5555 on December 29, 2021

    Made with mandarin oranges as per the variation and only red cabbage. Quick, easy and so delicious. Even cabbage-averse hubby had seconds.

  • joneshayley on April 02, 2022

    Brilliant salad, the sweet orange works so well with sharp lemon dressing and crispy cabbage. Served alongside spice paste (from the book) marinade pork. Absolutely lovely. Will make this salad again

• Charred hispi, yoghurt, apple salsa & bergamot

  • Hansyhobs on February 01, 2022

    Absolutely delicious. Couldn't find bergamot so used lime.

• Warm Savoy cabbage, peas & bacon

  • Hansyhobs on February 15, 2022

    Delicious

• All the onions on toast

  • joneshayley on April 14, 2022

    I love this recipe , which combines many of the recipes from the book - the onion purée firstly which is divine! Rich and the most concentrated but sweet onion flavour. Delicious. The charred onions (made in the airfryer) add char crisp and softness, whilst the salad adds bitter and crunch. It’s a huge onion hit (not surprising) and a party of textures! Although not one to serve for a romantic meal!

• Butter beans, paprika & piquillo peppers

  • stepharama1 on January 24, 2022

    This is a super recipe packed with flavor. I increased the garlic and tomato puree and used gigante beans that I had on hand. I used the leftovers to make a sort of shakshuka the next day. That was also excellent.

• Pork laab, sugar snaps & apple

  • joneshayley on April 12, 2022

    Made as a larb with lettuce wraps- it was thoroughly enjoyed all round! The lime leaves and lemongrass particularly came through, fragrant and a fresh contrast to the rich pork. Wish I’d had apples etc to make the salad but my supermarket was partially bare on the fresh food front.

• Seared bavette, smoked anchovy & gem

  • joneshayley on April 28, 2022

    Very nice , although for me, not balanced- salty anchovies, salty miso dressing (that wouldn’t come together no matter how I whisked- although taste was still good) salted steak. It was nice and the lettuce did help to balance it all, especially offering another temperature, but I won’t repeat this one.

• Glazed Jerusalem artichokes & za'atar

  • joneshayley on April 18, 2022

    Absolutely loved this! Made over the course of a few days- the purée, glaze and dressing made in advance , which meant that it came together very quickly on the day. Served with chicken thighs, but it would make a fabulous match to any protein or serve as a starter. As ever with this book the flavours are well balanced and the end result is restaurant worthy. One to convince any artichoke haters of the error of their ways!

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