Notes about Recipes in this book

• One-pot pasta al limone

  • Idril on June 05, 2024

    Quite nice if you up the Parmesan and ensure plenty of seasoning! Clever one pot cookery. Have made with spaghetti and needed a little longer than specified - tried with a smaller thicker pasta shape and it took about 10 mins longer than specified and definitely needed extra liquid to cook. But still a good base recipe to work with.

  • katmagdunn on May 07, 2025

    Really lovely, and dead easy. Include copious butter

  • manifestoflove on November 26, 2025

    I've made this many times, people always ask me for the recipe. Lovely to serve with oven roasted sweet cherry tomatoes and some bread to soak up all the sauce

• Lemon chickpeas with halloumi and seeded honey

  • monicahorridge on April 11, 2024

    Super easy to put together and tasty.

  • katmagdunn on May 29, 2026

    Really delicious and balanced! Each component is good on its own. You get way more seeded honey than you need

• Hot lemon and bay pudding

  • lilham on December 21, 2024

    If you love lemon curd, you will like this pudding. It is basically a self saucing lemon curd pudding. I like lemon curd in small doses. This is too sweet when a have a bowlful with all the sauce.

  • SClinch on March 18, 2025

    I didn't find this pudding overly sweet, but I did think it wasn't particularly tart (maybe a similar idea). That's perhaps not so great if you want to serve this with ice cream or similar, but on its own I found that the milder lemon taste of this pudding gave it wider appeal than similar recipes I've made previously.

• Lemon soda bread

  • brynapg on September 02, 2025

    Tasted good but a bit dry?

• Frizzled spring onion and olive oil dip

  • aeybkme on June 17, 2024

    Very easy and super delicious. Served as part of a mezze dinner but I'd happily eat this as part of a lunch with a green salad.

• Spiced aubergines with cucumber salsa

  • brynapg on September 02, 2025

    Added 15 min to cook time and a bit of extra garlic. Really good.

• Butter beans with green olives and tomatoes

  • brynapg on September 02, 2025

    Excellent. Chopped feta small and mixed in rather than used as topping.

• Chilli vinegar noodles with sesame tofu

  • lilham on May 18, 2025

    I made this with Yeo’s hot chilli sauce. It is essentially a noodle salad. You made a sweet chilli dressing and toss it with cabbage, tofu and noodles. A tasty but very simple and quick dinner. I will make it again with slightly less ginger.

  • Chibblywibbly on March 22, 2026

    Added extra chili crisp for heat, and peanuts and crispy onions on top. Extra soy added too for a little more salt. Tasty weeknight meal, but did need some extra flavour.

• Courgettes agrodolce with sticky onions

  • snackbaby on October 21, 2024

    loved this! served with mozzarella instead of ricotta, but with some bread this was a lovely lovely supper. don't skimp on the mint, it really adds a nice layer of flavor.

• Sweet pickled apple pie

  • snackbaby on October 21, 2024

    i was already a bit skeptical about the pie dough recipe when I looked at it (seemed too little dough and AJ does not say which pan size she uses) and this proved to be true: dough was too brittle and too little to work with (which in practice resulted in me losing all flakiness). scaled down a size in pan, and it came out ok. filling is realllyyyy nice, though, so would def. make that again with a different dough recipe.

• Warm lemon and double mustard potato salad

  • snackbaby on October 21, 2024

    liked a lot, but did not love, as I seem unable to get on board with the whole lemon thing. added a bitter note to this that I found unpleasant in an otherwise quite nice potato salad.

• Mustard, mushroom and walnut flammekueche

  • mic_cherry on April 20, 2025

    If you’re on the fence this is incredible! Used white cheddar instead of parm (about half the amount-ish), briefly seared the mushrooms after the kale, seasoned the vegetables with a little salt and pepper, and also let the dough rest before rolling (about 45 min) per a Guardian recipe. 12/10

  • Tessvssr on March 14, 2026

    Needs some tweaks but the mustard cheese filling was delicious. Would use a different dough recipe next time though (or just use store bought puff pastry :-). And maybe give the mushrooms a sear before putting in the oven.

• Black bean nasi goreng

  • Eleanorconroy on June 10, 2024

    This was really nice, but I'd definitely say it serves 2 rather than 4 in our house! I thought the amount of rice to use was a bit ambiguous - I used approx 140g dried rice, to give me approx 250g cooked rice, and the flavour balance was right this way

  • lilham on January 05, 2025

    We are two adults, a 13 and 10 year old. I used 150g of jasmine rice, which is the usual amount I use for the 4 of us. I have not weighed it cooked so not sure how close it is to 250g cooked. The rest of the ingredients I used the same amount stated in the recipe. I really love this. Very flavourful and easy to put together. This will be on my regular rotation.

  • katmagdunn on May 07, 2025

    This was delicious, and a great way to add a bit more heft and protein to a dinner I already love. Not too fussy, either.

• Traybake lemon dal with pickled green chillies

  • belljaf on January 01, 2026

    Delicious and easy to make! The pickled chilli was great

• Orzo, feta and tomato traybake

  • hbakke on June 25, 2024

    We both liked this, but thought it needed a lot of seasoning at the end. Also thought the pine nuts were unnecessary. I would make this recipe again.

  • Lucyle on August 03, 2024

    Was delicious, everyone loved it! Didn’t use the pine nuts but maybe I’ll try adding them next time.

  • caillahess on February 04, 2026

    Made in a 9x13. Used 1.5 large red onions and it was too much red onion. Very easy weeknight meal but not sure I'd make again.

  • jack_iszn53 on March 09, 2026

    Added chickpeas which worked well. Swapped herbs for mint and a drizzle of balsamic

• Spiced tomato soup with lemon and herb flatbreads

  • GardenCook12 on April 01, 2026

    Nice straightforward soup and the flatbreads we are super tasty, but the whole seeds (esp corainder) were a no for us as they didn’t blend into the finished soup properly and left the texture sharp/gritty. Next time I’d use ground spice!

• Paneer rolls with quick tomato chutney

  • aeybkme on October 17, 2025

    Delicious! The chutney is worth making, there is a similar recipe in Meera Sodha's dinner that use mango chutney instead but I prefer the homemade chutney in this one.

• Cauliflower caponata

  • GardenCook12 on March 30, 2026

    Was super tasty, and I was sceptical! The cauliflower makes a sweeter caponata than aubergine does, but it works. Next time would increase the capers and add a touch more salt and vinegar at the end. Yummy with pasta. Great way to use up cauliflower.

• Courgette and salsa verde gratin

  • Apollonia on September 22, 2024

    Honestly, a huge faff that dirtied about a zillion dishes somehow that wasn't quite worth it. Everyone loved the salsa verde, and I thought the use of the brown butter bread crumb/gruyere combo both on top and in the gratin was nice. But my zucchini were still a bit crunchy by the time the topping was at the edge of being burnt, and it felt a lot like just a big old pile of plain zucchini in places. I would make sauce and the topping again, but maybe parbake a mix of zucchini and eggplant first before adding the topping.

• Honey & Co.'s tahini-creamed chard

  • snackbaby on January 19, 2025

    lovely indulgent way with chard. served as part of a bowl with grains, chickpeas in harissa, lemony coleslaw, and a yoghurt sauce.

  • mic_cherry on April 26, 2025

    This is incredible! Used an immersion blender to whip the tahini sauce and maybe a touch more lemon. Skipped the sesame seeds at the end

• Butter bean, tomato and tahini cassoulet

  • Tessvssr on February 09, 2026

    A weird recipe. She talks about crispy beans in the instructions but because of the amount of liquid everything just turns into mush. Flavour was alright but texture was off putting.

• Sesame and chilli oil noodles

  • pixie_brsj1p on April 24, 2026

    Excellent sauce, we added tempeh scramble cooked with mushroom soy sauce

  • luke_i8msqc on May 19, 2026

    Don’t love the fact the noodles are cold and very punchy flavors. I would potentially make these again.

• Tahini, pear and honey flapjacks

  • HannyG on July 24, 2025

    These were delicious, but next time I would try adding more dried fruit and ginger.

• Confit garlic

  • aeybkme on April 14, 2024

    Really easy, I'm looking forward to using them in the salad dressing!

• Creamy double garlic and broccoli rigatoni

  • aeybkme on April 14, 2024

    I used a lot more garlic (5 cloves) and added confit garlic oil to the sauce. It's a nice, relatively easy pasta dish. It made six generous portions.

  • Astrid5555 on March 29, 2025

    This was just an ok pasta dish to use up a broccoli lingering in the fridge. Maybe because I did ot have the confit garlic the recipe was calling for. I made the suggested substitution with more garlic and Parmesan, but in the end it was missing something. Added cripsy chilli oil which helped with the mushy texture and added a nice spice level.

• Jaya's Utsav paneer

  • LynneK on February 07, 2026

    This is a lovely tasty recipe.

• Miso, lime and sweet potato bake

  • samfrances on June 17, 2024

    I found that when I cut the potato 0.5cm thick, and cooked at 160 C fan, the potatoes were a little underdone. Next time I'll try to cut them mandolin thin. Other than that, it was very tasty.

• Spring onion pancake with peanut sauce

  • Lucyle on April 21, 2024

    Delicious recipe. Will be making again.

  • pixie_brsj1p on April 22, 2026

    Delicious combo, excellent peanut sauce. We used daikon & celery leaves in the slaw & it was really great.

  • pixie_brsj1p on April 24, 2026

    Sauce is excellent, all works great together. We used daikon in the salad & it was lovely

• Peanut and charred tomato broth

  • aeybkme on April 29, 2024

    This is delicious. I added the juice and zest of both limes + the juice of another. I also added kale to up the veg content which worked well. We had it with a friend egg on top but I think dried tofu would be better.

  • Eleanorconroy on July 24, 2024

    This was nice and worked fine with smooth peanut butter. Next time I might grill the veg to char it because it was a pain to clean the burnt bits off my stainless steel pan afterwards! I used 2 nests of soba noodles (a bit more than the recipe suggests) which balanced half the broth well, but it wasn't the most filling dinner. Perhaps make it on a day when you're doing dessert?

  • katmagdunn on May 07, 2025

    Really delicious and very light! To bulk it up a tad I'd include tofu (firm or silken would both be nice), and maybe some tenderstem; but as Eleanorconroy mentioned -- quite good if you want to go hard on dessert!

• Hetty's ginger-peanut warm kale salad

  • Hellyloves2cook on July 22, 2024

    Made this for a late lunch. A few components to do to get this together but well worth making. Re the kale- I actually suggest massaging it before adding to the hot peanut sauce as it didn't wilt enough so I had to pull it out and steam it to soften up before adding back to the sauce. I served it with coriander leaf chopped and thin slices of red chilli. I enjoyed it cold the next day as a salad also. This recipe was well recieved by my family.

• Peanut butter Rice Krispie bars

  • Lucyle on August 03, 2024

    Delicious. Will be making again. Very easy too. I used brown rice puffs.