Notes about Recipes in this book

• Awesome granola dust, nuts, seeds, oats & fruit galore

  • DKennedy on November 26, 2016

    Rande says this recipe is worth the price of this book.

• Roasted carrot & squash salad, millet, apple, jalapeño & pomegranate

  • FJT on September 28, 2015

    Very tasty and lovely textures. Easy to make the component parts in advance and assemble just before serving. I was amazed that my husband (who normally views veggie recipes with suspicion) wolfed this down and said he liked the flavours! I left the nuts out due to allergies and should have salted the dressing more to compensate; I also made just half the stated quantity and it was way too much for 2 people ... this is going to be my lunch for a few days but I'm not complaining.

• Earl Grey banana bread, griddled peaches, yoghurt & nuts

  • sharifah on October 16, 2015

    Extremely easy cake to make, just blitz everything in the food processor. Am very impressed that there's only 4 Tbs of oil in it and a small amount of added sugar in the form of maple syrup. I feel healthy eating it, and it's actually nice and filling!

  • TeamZoRo on October 18, 2016

    Love this recipe! I substituted the peaches for grilled pears and used almond yoghurt... Delish!

• Sweet potato muffins, chilli, cheese & seeds

  • SugarFree_Vegan on November 08, 2015

    Pg 64 - These muffins are great and a fab way to add more nutrients to your diet. If you don't have any self raising flour you can just add in some baking powder and a little bicarbonate of soda (baking soda) - for 250g I used 2 tsp of baking powder and a scant 1/2 tsp of soda and they came out fine. I also missed out the onion just because of preference. Totally yummy and very easy to make.

  • eeeve on November 29, 2015

    For us, these muffins were just in the "okay" category - we liked them, but didn't love them enough to make them again. They're not like ordinary muffins, as the ratio of sweet potato and eggs to flour is quite high - it seems like however long one bakes them, they'll still be a little too moist and stodgy in the centre. I did enjoy the grated Parmesan on top though; would recommend to be quite generous with that.

  • Ro_ on October 20, 2020

    Definitely one of the better breakfast muffin recipes I've tried. For something full of healthy things, they were actually very tasty too and had a great texture. If I made them again I'd probably add a good pinch of salt and/or maybe some sharp cheddar cheese instead of the parmesan.

• Super-food protein loaf, wheat-free, gluten-free & tasty

  • BigOrangeTiger on January 01, 2018

    I was really looking forward to this loaf, but found it absolutely disgusting - we binned it, even though it was quite expensive to make. The texture was strange, not just the taste.

• Healthy cheese & corn pancakes, smoky bacon & caramelised banana

  • BigOrangeTiger on July 16, 2017

    Really easy, really tasty. I didn't put in the chilli as my 5yo was also eating them and I didn't have any spring onion, so I used some leek that I'd already cooked. Didn't bother with the bacon.

• Mighty mushroom curry, red lentils, brown rice & poppadoms

  • VineTomato on July 02, 2017

    This one was a total fail for us. We were complelty put off by the lumps of curds - I just don't see how this can be appealing. The end result did not look like the picture, but rather with lumps of split milk. The idea of a mushroom curry (where mushroom has the starring role) is appealing - this could be nice with a bit of coconut milk added at the end.

• Quick homemade tortilla, scalded veg, chilli, cheese & avocado

  • joneshayley on February 21, 2016

    Brilliant breakfast or lunch- the flatbreads were amazing and so fast!

• Tomato & olive spaghetti, garlic bread & sardine sprinkles

  • mharriman on June 03, 2019

    Interesting twist on spaghetti. Mr. Harriman and I very much enjoyed it. Two changes made based on what we had in our pantry: used skinless plum tomatoes from can and already pitted kalamata olives. We liked that the sardines didn’t overtake the rest of the ingredients and were just the right touch. Along with a tossed green salad, this made for a good, lighter-side dinner.

• Crumbed pesto fish, roasted cherry vines, spuds & greens

  • mharriman on March 10, 2019

    Excellent! This dish exceeded my expectations. I made the pesto before a weekend away and picked up cod fillets and the vegetables at our grocery store on the way back home. We loved everything about this dish. I used broccoli florets instead of broccolini; steamed them with the fresh green beans and spinach. Tossing them with the potatoes in balsamic vinegar and olive oil did wonders for plain ol’ Veggies. The cod with pesto and bread crumbs was five star. Will definitely add this to our rotation. Husband said it was better than what we ate while on our getaway and I’d have to agree.

• Chicken & squash cacciatore, mushrooms, tomatoes, olives, bread

  • sarahj22 on October 23, 2017

    This isn't exactly a showstopper but it's a lovely autumn/winter meal when you're looking for a big bowl of comfort without too much stodge. The red wine and rosemary make it rich and aromatic while the olives add nice little bursts of saltiness. Works fine with boneless chicken thighs if you don't fancy picking the meat off the bone after it cooks in the sauce. Freezing makes the veg a bit mushy but it actually works quite nicely as a sauce for pasta that way.

• Silken omelette, spinach, tomato, Parmesan & rye

  • emilyrf on February 03, 2016

    I've never made an omelette this way before, but I loved it! Super quick, and very customisable. It's a nice change to have everything outside the omelette and have a chance to properly taste the eggs rather than using an omelette as a 'vehicle' for other flavours.

• Harissa waffles, sesame fried eggs & carrot salad

  • emilyrf on February 03, 2016

    I did find when I made this that it was a bit of a faff getting everything ready at the right time, although the end result was very visually pleasing. One thing, however - it was slightly dry.

• Sizzling Moroccan prawns, fluffy couscous & rainbow salsa

  • saarwouters on August 14, 2018

    Lovely weeknight dinner. As vegetables I used small green asparagus, bimi and peas. I also used prawns that were allready peeled to make it a quicker meal and more easy to eat. Very flavourfull.

• Asian steamed fish, black rice, greens & chilli sauce

  • saarwouters on September 20, 2017

    In all honesty: we found this dish really bland. Not Jamie's usual flavourful style. Neither the rice nor the vegetables were seasoned in any way. The fish with the lime was very nice. But the chilli sauce just didn't quite bring the entire dish together. Very healthy, but won't repeat.

• Super squash lasagne, spinach, cottage cheese & seeds

  • saarwouters on September 21, 2017

    Delicious lasagne with lots of vegetables! Not so heavy as traditional lasagne, but just as rich in flavour. Perfect to satisfy my need for lasagne and my husband's need for healthy food. :-) I grilled the pumpkin for 40 minutes (instead of 50) and baked lasagne in 35 minutes (instead of 45).

• Spinach, Parmesan & chilli eggs

  • ithyt on October 22, 2016

    10.16 Had on sourdough and didn't add chili- yum, quick and easy. Would definitely try adding chili flakes next time.

• Easy curried fish stew, prawns, white fish & sweet tomatoes

  • Lizzzzy on December 22, 2015

    Adapted this and cooked it in my nearly new steam oven, just delicious. Lovely flavours, needed salt though.

• Griddled steak & peppers, herby jewelled tabbouleh rice

  • danielh7645 on October 06, 2015

    Very tasty - fresh minty rice salad works so well with the steak. The peppers add some sweetness. I added some more feta than the recipe stated but I presume it was a low quantity in the recipe given it's meant to be super healthy!

  • Ro_ on November 02, 2020

    I've had rice a lot in the last few days, so decided to make this with couscous instead, which worked well. I liked the grain-feta-herb-pomegranate salad, it was a nice summery dish and I'd make it again. I wouldn't necessarily go out of my way to serve it with the steak and peppers, I wasn't totally convinced that the pomegranate/feta + steak went together perfectly.

• Super summer salad, watermelon, radishes, quinoa & feta

  • lou_weez on January 07, 2018

    WOW!!! This is so delicious. I made this as part of our Sunday night BBQ and I was thrilled when there were some leftovers for my lunch. As I couldn't find chicory I used rocket leaves and when I discovered I had no red onions used half a brown onion instead.

• Cosy squash soup, chickpea salad flatbreads

  • Boffcat on March 08, 2017

    The soup and the salad are both good and complement each other well. I found the soup very thick, so thinned it out slightly with water and milk. I needed to grill my chickpeas rather than fruit them in order to get them to crisp, but if I were making this again I would just toss the chickpeas with the harissa and add them straight to the salad, as unless you're serving immediately they don't remain crisp. (As an aside, I used two cartons of chickpeas and much more than the stated amount of harissa.) I also fried the red onion gently before adding it as I'm not a fan of raw onion, especially in such quantity.

• Harissa roasted aubergine, pomegranate, pistachios, olives, rice

  • Boffcat on March 02, 2017

    I was disappointed by this - both the aubergine and the rice lacked flavour. On the bright side, against my expectations it came together with minimal effort, and the rice made an enormous quantity for two people!

• Smoothie pancakes, berries, banana, yoghurt & nuts

  • Boffcat on March 01, 2017

    These were fine, though not special - the texture was a bit heavier than I prefer in a pancake, and they weren't as flavoursome as I'd hoped. As an aside, unlike Mr Oliver's (whose pancakes were golden brown on the outside in the recipe photograph), mine were a rather striking deep purple throughout!

• Rye soda bread, super-fast, super-quick

  • peanutbrittle on June 26, 2017

    Very quick to make and extremely tasty. I used my Kenwood Chef and finished it off by hand. The crust came out very crispy and the addition of the porridge oats gave the bread a lovely nutty type of texture. I left it in the oven to keep warm for our lunch but it meant it was too hot to put butter on it, however it went well with our soup without the butter. It's a useful bread recipe for my pre diabetic husband. It made too much for 2 people but I've frozen what we didn't eat today as soda bread doesn't keep. It will be interesting to see how it turns out

  • Ro_ on November 04, 2020

    Very tasty soda bread recipe, and the first time I've tried making one with rye flour in it. The rye doesn't come through that strongly, but just gives a nice subtle flavour. I wouldn't change anything about this recipe. The soda bread was still soft (on the inside) and delicious the day after making it.

• Pan-cooked mushrooms, tomato, pancetta, spinach & cheese

  • Ro_ on July 14, 2020

    Wow, this was definitely one of those dishes that was more than the sum of its parts. The different flavours and textures of each element combined perfectly to give a delicious breakfast, helped along by subtle splashes of tabasco and (in my case) cider vinegar. I don't care for cottage cheese, so I used whipped cream cheese. Since I was making this for three people, I used two big frying pans. I will definitely be making this again.

• Healthy chicken Caesar, awesome shredded salad & croutons

  • Ro_ on June 30, 2020

    Not a big fan: I didn't like the dressing which was the main point of making this: too sour (and I didn't add much lemon juice) for a caesar salad, and the yoghurt didn't add the requisite unctiousness.

• Smoky veggie feijoada, black beans, squash, peppers & okra

  • Ro_ on October 23, 2020

    I had to make a few substitutions: I couldn't get black beans so used one tin of kidney beans and one tin of haricot beans (hence mine didn't come out as dark as the photo). I also didn't feel like having rice since I'd had it the past two nights, so served with a quinoa/bulgar wheat/rice mix. Overall this was a very nice dish, what really made it is the contrast between the zingy tangy crunchy salsa and the smoky mushy feijoada. The feijoada was potentially a little too mushy - maybe I overcooked? Would have been nice if the butternut and okra had retained some bite.

• Happiness pasta, sweet tomato, aubergine & ricotta

  • Ro_ on November 05, 2020

    I love aubergines, and who DOESN'T love pasta, so altogether I liked this dish. However, I realised partway through cooking it that it's really similar to the pasta ala norma from Ottolenghi Simple, except with added ricotta, and I think that overall I preferred Ottolenghi's recipe. I think the quantity of ricotta stated in this recipe is a bit too much, or else more tomatoes needed. I didn't have fresh chillies to steam/add, so I just used chilli flakes.

• Skinny carbonara, smoky bacon, peas, almonds & basil

  • Ro_ on October 20, 2020

    As my photo shows, I didn't bother reserving any of the pea mixture to dollop on top, I just mixed it all in - easier but probably less pretty! Overall this was a nice pasta dish, but nothing great enough to make again. I also found the texture a little bit mealy, which is generally a problem I have with pureeing peas and serving them through pasta like this.

• Herby pasta salad, radishes, apples, feta & bresaola

  • Ro_ on August 28, 2020

    Another recipe from this book that somehow seems to add up to less than the sum of its many, many (often fairly expensive) parts. I omitted the asparagus because my partner doesn't really like it and its so expensive right now, but otherwise stuck to the recipe. The result was surprisingly bland. I think perhaps part of the problem is that in its desire to promote healthy eating and superfoods, these recipes omit a few things that would really make them more delicious, such as a hefty pinch of salt, more cheese, more oil, a dash of honey in the dressing etc. I probably won't make this again even though above tweaks would improve it, I think.

• Salmon ceviche, chopped salad, black rice balls

  • Ro_ on August 24, 2020

    I found this quite disappointing, given all the lovely ingredients that went into it. I hadn't made a ceviche before, and I hadn't eaten one in a while either, but I thought this was way too acidic. It uses the juice of two large lemons, a lime and half a pomegranate - all very acidic - and only a couple of pinches of salt, and nothing sweet. I drained off the liquid after 10m as instructed, but still. For me the balance of flavours was way off, the acidity drowned out the flavours of the salmon and the vegetables. I ended up adding quite a bit more salt which helped a bit, but I think it really could have done with a teaspoon of sugar as well. I'll have to take a look at some traditional ceviche recipes. Also I couldn't make the black rice balls, way too fiddly and they weren't holding together so I just served the rice on the side.

• Moroccan jam jar salad

  • beezer on March 13, 2018

    Excellent!!!

• Asian crispy beef, brown rice noodles & loadsa salad

  • etcjm on May 01, 2021

    I used wide ribbon rice noodles and kind of halved the recipe. I think it would be better with the smaller noodles, because there just was't enough 'dressing' left by the time it had covered the bigger noodles. Nice change to use mince which is a given in our freezer. I might give it another chance with a full quantity and thin noodles. Easy and filling, moreso than the lettuce cups recipe from Gordon Ramsay - which is lovely but we end up eating so much mince!