Notes about Recipes in this book

• Paneer with harissa, green beans, chickpeas & lime

  • Apollonia on June 14, 2021

    This recipe read like a bit of a hodge podge, but it actually tasted pretty coherent (and good!) I doubled the green beans and still ended up rounding out our plates with a bunch of spinach because it wasn't a ton of food. Realistically, I think this is more like 2 servings than 4.

• Griddled courgette with Parmesan, almonds & lemon

  • saarwouters on June 02, 2021

    This dish was the star of the BBQ! We absolutely loved it. Took the suggestion to add some truffle oil. Always amazing how you can transform a simple ingredient like courgette into something amazing! Too bad I only bought one courgette!

• Blackened peppers with walnuts, chilli & fennel seeds

  • saarwouters on June 02, 2021

    This was a nice variation on grilled peppers. The walnut pesto has a very soft taste. I added some lemon juice for a little kick.

• Crispy gnocchi – on a stick! – with charred peppers & basil pesto

  • emma_clare on July 22, 2021

    I had exactly the same problem as the previous poster that the gnocchi kept falling off the skewers. I was using gluten free gnocchi, which are a bit small and crumbly, and very thick wooden skewers so I think both of these contributed to the problem. I did manage to cook most of the gnocchi directly on the bars of the griddle instead and they were delicious, so I think it's worth another try. Be interesting to hear if others have more luck.

  • aliceowlmug on May 31, 2021

    I was so excited to try this but despite following the recipe quite closely, the gnocchi just snapped in half every time I tried to skewer them. The flavours were fine, so I threw all the peppers and gnocchi into an oven dish a roasted them in a hot oven. I think the key is probably what type of gnocchi. The recipe doesn't specify, but I suspect if I'd bought gnocchi from the fresh pasta section of the supermarket maybe they'd be softer, either that or actually cook them first in a pan.

• Burnt aubergine, harissa & pomegranate

  • aliceowlmug on May 31, 2021

    This was AMAZING! I feel like burning aubergines has been a huge missing feature in my life until now. I will be definitely making this or one of the other variations every time I have a BBQ. The recipe calls for half a pomegrate of seeds, but what was I going to do with the other half? so I put in a whole pomegranate's seeds. Which to be fair was a bit too pomegranatey. Will almost certainly do the exact same next time though, for the same reason!