Notes about Recipes in this book

• Linguine with courgettes, pine nuts & chilli

  • quinn_q3nqrr on March 17, 2026

    Bit too much grating and squeezing and juggling pans for the payoff but it's delicious when it is done.

• Roasted tofu & aubergine with chilli-peanut satay sauce

  • hbakke on July 18, 2024

    Surprisingly tasty. This was my first time finding/using smoked tofu, and it was a nice flavor combined with the peanut sauce and eggplant. I added some agave syrup (as suggested in the book) for a bit of sweetness to the fairly salty sauce. I haven't seen smoked tofu at any grocery store near me in the US, but it seems to be more readily available in Canada. Will repeat.

• 20-minute crisp-topped broccoli & cauliflower mac & cheese

  • scl11 on March 10, 2026

    Enjoyed the taste of cauliflower in it but not enough sauce for our liking. Made enough for left overs - two adults and two children.

• Crispy baked ravioli lasagne with mushrooms & basil pesto

  • quinn_q3nqrr on March 10, 2026

    There's just never any time this one isn't incredible. Both easy and delicious

  • quinn_q3nqrr on May 14, 2026

    Still extremely delicious but it came out a bit "wet" again. Might need the tomatoes to be strained a bit next time?

• Tomato & ginger dal with buttered spinach rice & jammy eggs

  • hbakke on July 25, 2024

    Easy, flavorful dal recipe. I would season as I go next time rather than wait to add salt until the very end. I added spinach to both the rice and dal, but the photo in the book shows plain rice with spinach (or some other green) only in the dal. The photo doesn't match the recipe. I would make this again.

• Mum's dal makhani (house black dal)

  • Apollonia on December 09, 2024

    This ultimately came out great, but I ran into some difficulties with the pressure cooker directions. First, my (well-soaked, new) lentils needed 5 more minutes under pressure than the directions called for, which adds a lot of time when you include getting back up to pressure. Second, I added all the lentils and their cooking water to the tomato/spice mixture, as the recipe directs. But with a pressure cooker, no water evaporates so my dal was extremely soupy. I had to boil it for another 30 minutes to get a reasonable texture. Nonetheless, it tasted great, and I'd make again, but with these notes in account.

• Crispy-topped artichoke, butternut squash & rosemary baked gnocchi

  • janiceian_vuzaag on May 07, 2026

    Comforting food. Reduce salt.

• Coconut dal with roasted sweet potatoes & chilli-lime pickled onions

  • quinn_q3nqrr on May 06, 2026

    The pickles were great! But the sweet potatoes were soft and the dal was too wet. I will try to make some adjustments if I ever make it again.