• DKennedy on March 07, 2023

  Our supper club selection for July 2023

• rkorintus on May 07, 2022

  Made on 5/7/22

Notes about Recipes in this book

• Focaccia

  • Ganga108 on June 24, 2023

    I really love Gennaro's Focaccia, but was making another dish from this book, and decided to try Roden's recipe. Of course, it is very similar but Roden has a reasonable amount of olive oil in her dough. The dough was beautiful, it rose well, and I topped it with olives, garlic and rosemary. It accompanied Bugialli's Fagioli Stufati (Baked Lima Beans). Yum! (It is even better than Gennaro's focaccia!!)

• Muhamarra walnut and roasted pepper dip

  • Omsafeeya on November 15, 2021

    Very much like Paula Wolfert's recipe in her Eastern Med book. I made with fresh peppers and it was a bit too sweet. Next time use the jar of peppers

• Aubergine purée

  • Ganga108 on February 26, 2023

    A lovely, standard puree that can be used as a base and adjusted to make a whole range of purees from around the Med. I have just learnt that eggplant purees can be frozen, so I made this puree with 3kg of eggplants from the garden and portioned it for the freezer for use over the next 9 months. I am looking forward to exploring a whole range of eggplant based dips and spreads!

• Green olive, walnut and pomegranate salad

  • MarciK on March 11, 2024

    This is fantastic! So flavorful. I’m definitely making this again.

• Yogurt soup with orzo and chickpeas

  • Tealismyname on August 24, 2025

    Absolutely delicious and very very easy. An excellent cupboard meal.

• Cream of green pea soup with pistou

  • DKennedy on March 07, 2023

    Supper Club July 2023 at Marie's - I made this dish for the group. I doubled the pistou ingredients and topped with olive oil so it wouldn't discolor before dinner time. The pistou recipe was perfectly balanced. The soup is very simple. Had a good clean flavor. Susan pureed it with an immersion blender b4 adding the cream and I think I would do that going forward. For me, I think this was the most repeatable dish of the evening.

• Egyptian red lentil soup

  • Tealismyname on October 19, 2025

    We made this without the carmelised onions. Next time we'll try that. I really liked this but husband was as keen. Definitely would make again.

• Pumpkin soup with orzo and amaretti

  • pomona on July 03, 2022

    Normally, I fret over how I will make pumpkin soup, what direction I will take it. This recipe is pumpkin and stock and milk and salt and pepper and orzo and it is delicious. Then you add some parmesan, cinnamon and biscuit crumbs and it is even better. The recipes in this book are so simple and so amazing. It's a treasure.

• Fennel with peaches and fresh goat cheese

  • KevinSeattle on July 28, 2023

    Be sure to look for freestone peaches. Seems obvious in retrospect, but d’oh!

  • Tealismyname on August 19, 2025

    One of my favourite salads. This recipe works best if the produce is fresh and in season. I have tried with yellow and white peaches. I enjoy the white peaches particularly. We ate it with an Italian Crescenza di Capri goat's cheese.

• Cucumber and tomato salad

  • Tealismyname on May 17, 2025

    Fairly basic salad - not particularly memorable. But one I go back to over and over again.

• Red pepper and tomato salad

  • Ganga108 on March 16, 2023

    The tomato glut continues. I had considered dehydrating a lot of cherry tomatoes, just picked, but made this salad instead. I'd had the book on my kitchen desk,open at the recipe, for a while. A wonderful dish, as a change from a chopped raw tomato salad. Olives go well with it, as does a spoonful of pesto, stirred in. Perhaps even some fresh basil leaves. Just as variations.

• Sweet-and-sour minty grilled courgettes

  • jenmmcd on August 01, 2023

    Enjoyed this as a new twist on simple grilled zucchini. The sweet/sour combo was delish. Will add to the rotation

• Mozzarella soaked in cream with baby tomatoes

  • Tealismyname on August 19, 2025

    Excellent salad with lots of potential recipes for left overs. We've had it in its true salad form but we've also kept the cream and bits of leftover cheese and tomatoes and made a light fresh pasta sauce with some linguine. Absolutely delicious!

• Potato salad with green olive tapenade

  • Tealismyname on September 07, 2025

    The colour isn't great but the flavour is delcious and is very easy to put together. Pulse the sauce so it's a bit chunky.

• Spicy roasted carrot salad

  • Rachaelsb on August 31, 2023

    Very good -make sure spice/lemon/honey/salt is balanced.

• Aubergines with pomegranate dressing and yogurt sauce

  • EvyTheworldismyoyster on July 22, 2024

    Balsamico instead of pommegranate molasses, greek yoghurt is too thick for the sauce

• Aubergine in a spicy honey sauce with soft goat cheese

  • Rachaelsb on August 27, 2023

    Yum!!!! Easy to prepare, flavorful great side dish.

• Chickpeas with yogurt and tahini sauce

  • jenmmcd on August 01, 2023

    Really enjoyed this. Used canned chickpeas because I didn’t plan ahead. Using dried would have been even better. Didn’t have any pomegranate molasses. So added a squeeze of lemon, sprinkle of fresh cilantro, and some za’atar.

• Mashed chickpeas with turmeric

  • DFarnham on April 13, 2023

    Basically this is a chunky hummus. Made it as an appetizer as part of a Greek-inspired Easter brunch. Definitely taste for salt. Garnished with capers we brought back from Sifnos, kalamatas, chopped parsley, and drizzled with first-press olive from friends on Corfu, and little sumac for color. Beautiful dish to share with family. You can do so much with it! Makes enough to feed a lot of people. Keeper!

  • Ganga108 on May 21, 2023

    Peasant food is the best food, right? This recipe proves it. It's a little bit addictive. As usual I twisted the recipe a little to what fell out of the fridge when I shook it. I added a couple of my dried tomatoes and the end of a jar of chipotle in adobo sauce to the chickpeas while cooking, and topped with preserved lemon, olives, coriander leaves (all suggested), plus some home made eggplant kasaundi. Extremely delicious, very easy to make, can make enough to feed a small crowd.

• Spicy bulgur and nut salad

  • DFarnham on April 13, 2023

    This little salad is actually a little bit of work. Mixed reviews. Made as part of an Easter buffet for 10, and we barely made a dent. Pomegranate seeds add color and a nice contrast to the crunch of all the nuts. My husband who doesn't like crunchy salads (eye roll!) didn't like it; I did. Definitely would repeat and consider upping spices.

  • Ganga108 on June 25, 2023

    There are similar salads with different grains - the classic Cyprian Salad with freekeh (George Calombaris) and even Ottolenghi has a version with wild rice. This is a simpler salad, altho toasting and chopping the nuts takes time. It is quite lovely, and better when it is left to sit for a while. It needs parsley - lots of it. I don't keep pomegranates around (but am planting a tree this year - yay!), so I use either soft dried barberries (yum), and sometimes dried cranberries or even soft dried goji berries as a substitute. I intend to add some currants next time for sweetness.

• Yogurt and cucumber salad

  • Ganga108 on December 26, 2021

    Variations on Cucumber Raita have spread around the world. Cucumber and yoghurt is such a classic combo. This variation is lovely - a Summer favourite. The orange blossom water "dressing" is a lovely idea and makes a gorgeous topping to the yoghurt. I love how thick and creamy Indian yoghurt is - perfect for this style of dish.

• Vegetables poached in stock and white wine

  • Ganga108 on January 09, 2022

    Cooking a la Grecque is one of my favourite ways to cook veg in Spring and Summer. It is the perfect dish for cooking the veg and herbs that you have at hand. Claudia describes how she fills a plate with veg cooked this way as a first course. She has a well-articulated order for putting the veg in the stock to ensure perfect cooking times.

  • DKennedy on March 07, 2023

    Supper Club July 2023 - Amy was in charge of this dish - ultimately, we didn't love how the veggies came out. I think it had more to do with the potion we poached the veggies in. Amy said there really wasn't enough time for the wine to burn off so it ended up tasting strongly of wine. Will need to do some further reading on this technique.

• Herby mashed potatoes with olive oil

  • Ganga108 on April 02, 2023

    Many many years ago I made a mash with olive oil, but misplaced the recipe and could never reproduce the delight of that first dish. So I was delighted to find this recipe in Roden's book. The trick is to use some of the cooking water when mashing. It makes a beautiful light mash, full of herbs, that, as she says, is good enough to eat on its own! Use a good olive oil.

  • Rachaelsb on August 31, 2023

    This was delicious!! I used small new potatoes and didn’t peel. The combination of scallions, olive oil, parsley and salt….soooo yum!!!

• Lemony roast potatoes with cherry tomatoes and garlic

  • Ganga108 on April 11, 2023

    Absolutely delicious! It is quite lemony but addictive. These are probably the last of the tomatoes from the garden, some of them green (love green tomatoes) used in the dish. Another reminiscent look back at Summer before accepting the cold of Autumn and thought of Winter.

  • DFarnham on April 13, 2023

    Unfortunately we were a little underwhelmed by this dish. I was able to find beautiful cherry tomatoes on the vine and the dish turned out almost identical to the picture. In the end it was simply roasted potatoes and tomatoes, not a bad thing, but we were expecting a little more due to the addition of lemon juice and garlic.

  • Rachaelsb on August 22, 2023

    Beyond!!!!! So delicious and such an important reminder that simplicity is everything.

  • anniecc on July 27, 2025

    An interesting take on roast potatoes. Mine took about 10 minutes longer than the stated time to go brown and crispy. I can imagine serving this for lunch with some crumbled feta or grilled halloumi.

  • Lepa on April 30, 2026

    This is really tasty. My family particularly liked what the tomatoes added to this dish. Like others, mine needed another 5-10 minutes in the oven.

• Frittata with cheese and herbs

  • lkgrover on November 17, 2025

    Good, easy egg recipe, served for breakfast. I used fresh parsley, oregano, and basil.

  • Ganga108 on November 18, 2025

    Breakfast - here it comes! Easy to make and delicious.

• Potato omelet

  • samfrances on November 29, 2022

    Like a Spanish omelette, but with a beautiful creamy texture. Also rather lighter (boiled rather than fried potatoes), and quicker.

• Creamy polenta with mushrooms

  • DKennedy on March 07, 2023

    Supper Club July 2023 - Marie made this dish. We took a lot detours with the recipe. We did not do the mushroom topping. We used regular polenta instead of instant. It is hard to tell what the end result would have been like had we followed the recipe.

  • Tealismyname on August 19, 2025

    A fantastic way to cook instant polenta and definitely how I will be cooking it going forward (so I don't burn myself with splattering polenta)

• Spinach, raisins, pine nuts and crème fraîche with polenta

  • samfrances on September 02, 2023

    As written, far too much creme fraiche. Use your eyes rather than following the recipe. Very tasty otherwise

  • Tealismyname on January 25, 2025

    Very good but agree with Samfrances that the recipe calls for quite a lot of creme fraiche especially if you're using a higher fat one. We probably added too much creme fraiche but it was still delicious.

• Bulgur pilaf with chickpeas, aubergines and tomato

  • Tealismyname on January 08, 2025

    We didn't have halloumi nor feta-- I think these shouldn't be optional. We used a low sodium stock instead of water. Warm and cozy. You can do the bulgur at the same time you cook the aubergine and tomatoes. Would add a squeeze of lemon next time

• Taglioni with lemon

  • lkgrover on March 07, 2022

    Pasta using ingredients I usually have in my kitchen -- great for when I need a quick dinner & am low on groceries. I used spaghetti instead of tagliolini.

  • Tealismyname on June 14, 2025

    Came together exceptionally easily - which is sometimes all you want. Simple, clean flavours - we had it as a light lunch but could also be a dinner with additional form of protein + salad. Note that the sauce can go dry quite quickly so save some pasta water and serve immediately.

• Malloreddus al caprino fresco

  • Tealismyname on May 04, 2025

    This was so easy and delicious. A very good weeknight meal. I will say it is best eaten on the day as when it cools the sauce hardens and when heated it split. Even split it was delicious. We must have been rather greedy and were too lazy to make a side because this served just two. We cooked it with orecchiette

• Spaghetti with garlic, oil and chilli

  • Ganga108 on January 09, 2022

    Spaghetti with garlic, oil and chilli is such a classic recipe. It appears in about a dozen of the books in my collection. We have been making it for over 2 decades - not only is it delicious, it can be made very quickly - the pasta and a salad pulled together in just over 10 mins (depending on your pasta cooking time). Perfect for busy nights when you've just got home from work and everyone is hungry. Not only that, it is an excellent basis for adding whatever is in your kitchen - chilli sauce, olives, wilted and chopped greens, semi-dried tomatoes, pesto, crispy breadcrumbs - whatever is waiting to be used. This recipe is a keeper.

  • Tealismyname on August 19, 2025

    Classic recipe - I recommend keeping some of the pasta water at the end to help make the sauce a bit starchier. I've play around also with mashing the garlic

• Spaghetti with anchovies and olives

  • Astrid5555 on January 17, 2022

    This takes less time than your pasta to cook, perfect weeknight dinner if you like anchovies, which the whole family does.

  • lkgrover on March 11, 2025

    Good pasta, easy preparation.

• Pasta with fresh tomatoes, garlic and basil

  • lkgrover on May 19, 2022

    Good vegetarian spaghetti dinner; quick preparation.

  • Tealismyname on August 19, 2025

    A beautiful recipe that is simple but demands excellent ingredients.

• Spaghetti with prawns Provençale

  • lkgrover on August 16, 2022

    Good pasta with prawns (or shrimp in my case), fresh tomato & herbs. Cooking the pasta in stock adds an extra umami.

  • Longtallfran on January 20, 2024

    Enjoyed this. I was a bit nervous about the thyme as I find it can be quite overpowering, but it was lovely here. Quite simple to cook, and would do again.

• Pan-fried fish with garlic, vinegar and Aleppo pepper

  • simonmlewi on December 19, 2025

    I made this with barramundi and the cannellini beans plus home grown thyme. So fresh and delicious. This one’s definitely going to be done again.

• Fish à la Provençale in tomato sauce

  • EvyTheworldismyoyster on July 21, 2024

    Very subtle tomato sauce, just don't add to much chillies nor salt olives. I added Nyons olives and they overwhelmed a bit. Added orzo pasta.

• Fried fish with cumin and tahini sauce

  • TrishaCP on April 10, 2022

    This was simple to prepare and I thought the tahini sauce went really well with my fish (I used halibut). I changed the cooking technique a bit. I seared one side of the fish, turned it, and then bunged it into a hot oven to keep cooking. (About 10 minutes total.) My fish came out perfectly that way.

• Brodetto

  • Livia on November 18, 2023

    Used dashi powder instead of fish cube as we couldn't find any. We loved how decision and simple this is. Next time less chilli

• Chicken baked with olives and boiled lemon

  • jenmmcd on July 01, 2023

    Yummy. A good mix of all our favorite flavors and really easy to throw together. Served with some simple pasta. It was a hit.

  • saladdays on December 31, 2024

    This is so easy to make and has a good depth of flavour, served with mashed potatoes.

• Chicken with white wine and rosemary

  • EvyTheworldismyoyster on July 21, 2024

    Super easy and tasteful!

• Chicken with apricots and pistachios

  • DKennedy on March 07, 2023

    Our July 2023 Supper Club entree. We doubled the recipe and browned the bone in skin on chicken thighs in batches in Marie's cast iron. We added back to the pan the apricots, sautéed onions and the chicken. We poured in the sauce and allowed it simmer but we did not have a lid and a lot of the sauce evaporated. I think this recipe would be very good if made in the right pan - will try it again. I am not a fan of dark meat so I would make a mix of meat next time.

• Roast duck legs with peaches

  • AJ200 on November 12, 2025

    Brilliant

• Meatballs with sour cherries

  • EvyTheworldismyoyster on July 22, 2024

    It was so delicious and easy to make! The onions also added lots of flavour. I've added the aubergines with tahini yoghurt from the same book to complement the dish.

• Provençale daube

  • Schoieash on January 18, 2026

    This was delicious

• Bean stew with chorizo and bacon

  • Lepa on January 15, 2022

    This is quick and tasty. The broth was delicious and overall we liked it but I don't love the texture of soup with chunks of chorizo. I used the soft kind and some crumbles were a bit large so that could be the problem. That said, I would make this again.

• Parfait mocha praliné

  • DKennedy on March 07, 2023

    Supper Club July 2023 dessert - We made this on an advance prep day. Caramelizing the hazelnuts was the best part. We poured it into a silicone mold and that made for an easy transition when we went to plate it. This was ok but I think a bit one dimensional. I prefer the recipe in Splendid Table.