Notes about Recipes in this book

• Bagel seasoning

  • katmagdunn on January 02, 2025

    Made a little container of this and everyone I knew was obsessed (it's not widely available as a seasoning in the UK but people know about it and Americans miss it.)

• Tuna sashimi bowl with yuzu kosho mayo and bagel seasoning

  • Bessp on November 18, 2025

    This was a very good quick and easy supper. I changed the dressing somewhat because I couldn't find the yuzu kosho, and I added cucumbers, tobiko, and ikura to make it a little fancier. I love the ease of using the Asian style salad mix. I'll definitely make this again, hopefully next time I can find the yuzu kosho and make it 100% accurately to the recipe.

• Roasted maple-glazed pumpkin with chicken salt, burrata and pepitas

  • rittingerv on February 26, 2024

    Needs a bit of adjustment… would make with cubed butternut squash so it could get crispier in the oven. And be more generous with the chicken salt! It’s the star and I’ll use it on everything. Served this with a pan-seared pork chop seasoned with more chicken salt.

• Kettle furikake

  • Bessp on May 29, 2024

    I only have a blender, this would definitely work better in a food processor. Even stopping every few pulses to manually stir with a little spatula, the blender turned about half of it to oily powder while leaving the rest too big. Still tasty. I'll try it again when I get a food processor.

  • katmagdunn on December 18, 2024

    This stuff is like crack, honestly. I disregarded the food processor and just crushed the crisps in the bag with the dried shallots -- this worked fine! The only bit that's really tricky this way is shredding the nori sheet small enough. Note that even if you don't pulse it the gochujaru will probably stain everything red anyways. I just started putting it on everything ... udon noodles, toast, rice, even Anzac cookies. So far so good!

• Tooona noods

  • Bessp on May 29, 2024

    Very quick meal. If you make the topping in advance, you can do the dressing while the noodles cook and have the whole thing ready in under 10 minutes. Could use a vegetable. The sauce is a great all-rounder for fish, noodles, or vegetables. I'd like it better with a seared tuna steak rather than tinned, but that kind of defeats the purpose.

• Drunk pasta

  • katmagdunn on January 02, 2025

    This was a wild ride. The sauce definitely has a true hit of the booze but it makes it grown up and addictive in the best way; as does the crispy bits at the top of this pasta. Given this requires a lot of different steps (including standing up pasta in a dish...) it's not an everyday recipe, but it is worth it. I swapped cointreau in for campari/vermouth because I couldn't find either locally... it was totally fine. We made unbelievably strong 'white lady' cocktails to go with it (gin + cointreau) and those are best served in a thimble. Don't bother with dessert, everyone will be very drunk and very full

• Tahini yoghurt salmon with puffed grain dukkah

  • lou_weez on June 10, 2023

    We all really enjoyed the mild, creamy taste the marinade added to the salmon. I couldn't find puffed quinoa so just substituted with puffed amaranth. I also just used salmon fillets (instead of 1 piece) but it still took longer than the suggested 15 minute cooking time.

• Thai-style dressing

  • Happykikkers on January 02, 2025

    It's nice. On the sweet side. Next time I'll use a little less sweet chilli sauce and more of the other ingredients. Used this as marinade for steak.