Notes about Recipes in this book

• Artichoke, squid and green beans

  • Hansyhobs on May 01, 2024

    This is a bit of a hodge-podge salad as there are a lot of different things involved. Not really my cup of tea but I think that's more of a me thing.

• Shortcake

  • Longtallfran on March 19, 2023

    Used panko breadcrumbs rather than toasted and it worked well. Lovely thin biscuits with a good snap once cooled. I thought there wasn’t enough mixture to get the stated amount, but because you cut it so finely I did. The spread further when cooking and get even thinner. I served with the baked rhubarb from the same book, as well as raspberries and cream. Went down well and would do again.

• Campari and blood orange

  • Hansyhobs on February 12, 2023

    This is a great cocktail. Bitter and sweet from the oranges, great appetitive

• Chocolate and cinnamon tart with Boodle's fool

  • abifrancesca on January 02, 2025

    Tart filling was rich and chocolatey--added the zest of one orange and served with the Boodle's fool and it proved a delicious, elegant holiday dessert. The pastry baking instructions resulted in an undercooked shell first time around-- on a second go upped the heat and time and baked until golden with greater success.

• Crab and sea vegetable salad

  • Hansyhobs on February 07, 2024

    I made this for lunch using monk's beard. Served on toasted sourdough like a big bruschetta. Very nice and very quick to make.

• Smoked haddock, parsley mash and horseradish

  • Rabates on February 07, 2026

    Tasty combination but would benefit from the addition of a more liquidy sauce than just the horseradish.

• Sardines on toast with a fried egg

  • Foodycat on September 27, 2022

    Online recipe here https://www.theguardian.com/food/2022/aug/21/sardines-toast-pork-chop-apple-tarts-recipes-jeremy-lee-quo-vadis - this was very nice, but I am not sure the extra effort was nicer than classic canned sardines on buttered toast.

• Chestnut, bacon, bean and pumpkin soup

  • kidneygrapeporcupine on January 09, 2025

    https://www.theguardian.com/food/2020/nov/23/pumpkin-bean-and-chestnut-soup-by-jeremy-lee

  • Livia on August 27, 2025

    The method is a bit unconventional which asks you to cool the veg for a very long time. Blending the butternut squash have it a bit of a floppy texture akin to baby good which I didnt enjoy. Not a repeat for me. Note that the link provided in the comments is not the same recipe as the book.

• Sorrel soup

  • Maxineanna on August 17, 2024

    Horrible. I made it exactly to the recipe, weighing everything, including the sorrel, and it was too lemony and lacked body. It needed something creamy, perhaps more potato, no celery, less sorrel. A total waste of a lot of sorrel.

• Baked rhubarb with blood orange and vanilla

  • Longtallfran on March 19, 2023

    The recipe states 3 ‘soup spoons’ which I think is designed to covey the character of the book, but I find affected and not that useful. As it was, I needed to add more sugar than my soup spoons dished up. Other than that a nice dish. I could take or leave the ginger, and would add a bit more vanilla next time too. Served with the shortbread in the same book, with lemon curd as suggested and the flavours worked well.

• A slaw of kohlrabi, turnip and sweet cabbage

  • Peterkjsoe on February 18, 2026

    Tasty slaw. Added some radishes, too.