Notes about Recipes in this book

• Pissaladière

  • Foodo on May 14, 2024

    Glorious! Only used 5 onions which was about two pounds - this was more than enough.

  • megaera_671d0h on March 07, 2026

    Divine appetizer to impress your dinner guests. Use quality tinned anchovies. Rewarding umami treat for anchovy and olive lovers.

• Sardine puttanesca

  • katiesue28 on March 05, 2024

    This was a good, briny puttanesca sauce. I had a jar of sardines that I needed to use, so I was excited to see this recipe. Personally, I'm not as into the addition of sardines in this dish. I could see where a sardine-lover would really enjoy it, though.

• Deep green pasta

  • Lepa on August 28, 2024

    This is gorgeous and delicious. I used about 3/4 cup parmesan in the sauce, which was perfect.

  • mjharrison87 on September 29, 2025

    Plus garlic, 100g olive oil and hard cheese - parmesan/ pecorino

  • HeritageHarvests on January 13, 2026

    Delicious and satisfying winter food. With a generous squeeze of lemon juice and some pecorino, it was perfect. Would like to try it again adding whole white beans to the pasta and sauce at the end. Not a gripe just a personal preference: it was too much faff to use the water from the greens again for the pasta in my tiny kitchen- just boiling two pans of water would have been easier.

• Pasta e ceci

  • Foodo on May 21, 2024

    This was fine, nothing too exciting. It makes a LOT! I only used 8oz of pasta and half the amount of garbanzos and still had a large pot full.

• Cabbage, bacon & potato soup

  • AMcGrath on July 26, 2025

    Simple, delicious comfort on a cold winter night. I finished the recipe with some lemon juice and wine vinegar.

• Pumpkin, spinach & mozzarella lasagne

  • Lsblackburn1 on February 09, 2025

    Delicious! I used butternut squash and oven ready noodles, which worked great. I was worried about the ratios - seemed like a lot of the spinach bechamel and too little squash, but the end result was perfect.

• Chicken, leek & tarragon pie

  • HeritageHarvests on January 26, 2026

    Delicious. Just be aware when tasting and seasoning the stock that you will be adding it to bacon, which will already be quite salty.

• Hearty sausage stew with beans, Swiss chard & cinnamon

  • kbrooks on May 16, 2025

    This was a hit.I cooked dry Rancho Gordo buckeye beans instead of using canned. Added some sliced carrots with the onions. Swiss chard for the greens.

  • nick_ixtfmj on February 10, 2026

    Delicious - I don’t enjoy chard so I subbed in kale, added carrots, and subbed crushed chilli flakes for a fresh small Fresno chili, and used thyme. I also skipped the wine because I didn’t want to open a bottle. Realizing now I made quite a few changes, but the base recipe remained the same - wow it was good. Highly recommend this one, definitely will make again.

  • Alliehipp on March 06, 2026

    5 stars! Used fennel Italian sausage, cannellini beans, homemade bean stalk (to use up what I had), Boston Bual Madeira, Aleppo pepper, 1/2 cinnamon stick and Swiss chard. Served with fresh crusty baguette and good quality salted butter. Will definitely be making this again!

  • franchimou on April 22, 2026

    I don’t know why this failed for me I was so excited to eat it! the meatballs were very dry and despite all the spices the soup was kind of flavorless? Idk

• Pear & walnut upside-down cake

  • Tinala523 on February 26, 2024

    This cake was moist and delicious. The cardamom gives it that warm special something. I can't wait to have some tomorrow for breakfast!

• Asparagus & ricotta tart

  • EmilyR on April 05, 2026

    recipe here : https://www.dartsfarm.co.uk/blog/asparagus-whipped-ricotta-tart

  • EmilyR on April 05, 2026

    It didn’t say to parboil the asparagus, but I had some to use so I went that route. I also used preserved lemon in lieu of the lemon zest and juice. This is a nice Springy meal that would pair great with a Grüner Veltliner.

• Spinach soup

  • Lepa on April 17, 2025

    We thought this was okay but didn't love it.I was not able to achieve a sufficiently smooth texture with my immersion blender so the soup was a bit gritty. If you have a Vitamix you might have more luck with this soup.

• Pasta diavola with burrata & basil

  • aidan_j577r4 on May 09, 2026

    Such a simple delicious meal that pleased everyone. I feel that I prefer to have parmesan cheese over it instead of burrata.

• Crab & asparagus risotto

  • kris.mundt on April 19, 2026

    I used Patagonia Provisions savory sofrito mussels instead place of the crab - tarragon / fennel fronds for the herbs and a veg stock with all of the trimmings

• Mussels, leeks, bacon & cider

  • Lsblackburn1 on February 24, 2025

    Simple and delicious. I used 3 leeks and 3 pounds of mussels and that was perfect.

• Chicken roasted over lemon, fennel & potato

  • andrew_edbdl8 on January 12, 2026

    Potatoes & fennel were a bit overdone with the instructions as they’re written, but chicken was well cooked & flavorful

• Lamb stew with pearl barley & wild garlic

  • EskieF on April 04, 2025

    This recipe asks for 300g of Wild Garlic! That's crazy - 300g of light(0.5g?) Wild Garlic leaves would cover the whole kitchen table! Maybe it is a typo and should be 30g? https://thehappyfoodie.co.uk/recipes/julius-roberts-lamb-stew-with-pearl-barley-and-wild-garlic/

• Coffee semifreddo with salted caramel pistachios

  • tiggy_2dit2y on April 02, 2026

    Made with mango puree instead of nuts and coffee and it works!

• Nectarine, mozzarella & basil

  • djnielsen64 on August 23, 2025

    Delicious, with a perfectly ripe local nectarine.

• Courgette pasta with mascarpone, basil & lemon

  • Tinala523 on June 26, 2024

    Rich & creamy & delicious! The basil adds a nice freshness. This would also work with mushrooms and thyme. Would also be nice as a side.

• Salmoriglio & seabass linguine

  • helene_f6c1uc on April 22, 2026

    Very tasty and so simple to make. It tastes like Italy. You can serve that dish to friends and they will be very happy. His evaluation of quantity is perfect. The recipe was for 3 and honestly it was exactly right

• Chicken & ricotta meatballs in broth with orzo, crème fraîche & dill

  • JZ89 on January 13, 2024

    https://www.readersdigest.co.uk/food-drink/how-to-make-chicken-and-ricotta-meatballs

• Epic tarragon roast chicken

  • Alliehipp on March 05, 2026

    So delicious! Put small gold potatoes under the bird along with the smashed cloves of garlic. When the chicken was done cooking, I pulled it out to rest and put the pan with the potatoes and sauce back in the oven for another 15-20 min to finish cooking them through. Served with little gem and radicchio with a Dijon, shallot, champagne vinegar, parsley, and bit of honey vinaigrette. I forgot to snap a pic once it was fully cooked!

  • Noknifeskills on May 09, 2026

    I roasted the chicken separately to maintain crisp skin. Tucked the garlic cloves under the chicken. I removed the chicken and made the sauce with the drippings. It came together quickly and was absolutely delicious.