Notes about Recipes in this book

• Sweetcorn pancakes with guacamole and chorizo crumbs

  • Anea25 on January 14, 2024

    perfect for brunch, the balance of flavours and textures is on point Great to impress

• Channa dhal with wild garlic puree

  • Hansyhobs on May 24, 2023

    This was fine but felt a little lacking in flavour. The wild garlic puree with a little overwhelming.

• Paneer gnudi with saag and cavolo nero

  • Cvtbird on April 13, 2021

    A lot of different processes! Looks pretty and all works well but not sure if the end result was worth the effort. The cavolo nero is the best bit.

• Charred Brussels sprouts and chestnuts with hot and sour dressing

  • stepharama1 on January 25, 2023

    This recipe seems overbilled and it specified lots of fiddly garnishes that did not add as much to the flavor as the time preparing the garnishes warranted. This has good bones and would be a solid recipe for home chefs if it was simplified and most of the garnishes omitted.

• Pan-fried scallops with avocado-yuzu puree and crispy 'seaweed'

  • mjes on August 30, 2021

    I loved this avocado-scallop combination.

• Indian-style khao suey

  • NikkiPixie on February 03, 2021

    Sublime, swoon-worthy, superb, and definitely slurpy!

• Shalgam gosht

  • grindabod on November 29, 2021

    This was delicious. I really liked the idea of salting the turnips ahead of time and browning them before adding them to the stew. It seems like an extra step, but really it's not that much extra work (as your meat is cooking anyway) and it makes so much difference. With lamb shoulder curries and stews, I tend to leave them on for longer than an hour (more like two, even up to three) to get to a truly tender texture, but that may be due to differences in the meat itself (maybe the age of the animal?). I've noticed that usually, after about an hour, it almost feels like the meat has seized up and has a little bit of a drier mouthfeel, and an extra hour or so has that collagen break down further and the fibers relaxing a little bit more. So for these types of recipes, I always arrange for more time than is suggested (the recipes suggests about 1 hour and 15 minutes of cooking time for the meat). We really, really enjoyed this meal - it made for a wonderful autumny Indian-inspired feast.

• Massaman pork and peanut curry with pineapple relish

  • MAF on March 22, 2021

    Made this for Sunday dinner; flavour is exquisite, not spicy, will definitely make again.

• Eat Your Books

  One of 2020's magical cookbooks! A must have.

  Full review