Notes about Recipes in this book

• Aubergine polpette with fennel salad

  • DougalCooks on October 04, 2025

    It’s a lot of work but worth it. Sensational

• Aubergine, red pepper and chickpea stew

  • Idril on September 28, 2025

    A very hearty and extremely healthy dish, however I’m not sure I’d make again as I have other similar chickpea and veg recipes with much more depth of flavour using spices.

• Asparagus tagliatelle with wild garlic cream

  • alysekstokes on April 18, 2026

    This is a simple and delicious spring pasta that comes together quickly. My only tweak is that the sauce is very rich, so I added the zest and juice of a lemon once I removed the pan from the heat. I stirred that through before serving and topped each serving with a little more pecorino and black pepper as advised. Lovely!

• Asparagus and potato gnocchi with ricotta and sage

  • AliCox on May 04, 2026

    Best gnocchi I've ever made - light and pillowy, and a delicious sauce. Great Spring dish

• Farfalle, lentils and Jerusalem artichokes with crème fraîche

  • VineTomato on January 02, 2026

    The lentil, Jerusalem artichoke and crème fraiche sauce is delicious - creamy lentils with that delicious earthy hint of Jerusalem artichoke. Somehow it is less than the sum of it parts when served with pasta. I think I'll give this another go but with polenta next time.

• Broccoli, squash and lentil salad with walnut pesto

  • et12 on November 14, 2024

    This was a nice salad that we enjoyed as a main. I was unsure of the strength of the Parmesan in the walnut pesto but it’s perfect when eaten with everything else.

• Squash, leek, mascarpone and porcini sauce with pappardelle

  • et12 on October 21, 2024

    I was looking for a comforting autumnal squash-forward dish and this was perfect. Lovely flavours and good serving size. Can’t wait to eat the leftovers tomorrow. The book suggests serves four as a starter but I think it serves four as a main.

• Pot-roasted new potatoes with garlic butter and sage

  • et12 on December 10, 2024

    Cooking this dish made the kitchen smell wonderful. This was easy to do and very tasty but took a half hour longer than the recipe suggested. I should have stirred the potatoes towards the end as the water evaporated and only the butter was left. Instead I left as is and ended up with a layer of burnt butter stuck to the bottom of the pan.