Notes about Recipes in this book

• Autumn/winter stoup

  • eeeve on October 10, 2024

    Great soup - didn't have pearl barley in, so left that out. Otherwise used white cabbage in place of the kale and half frozen peas / frozen green beans. Might add an extra can of (white) beans to the leftovers.

• Shroomami stoup

  • Eleanorconroy on September 24, 2024

    I was attracted to this recipe for the idea of using half as soup and half as gravy. The soup was ok, but it absolutely doesn't work as a gravy!

• Creamy roast cauli and cashew soup

  • Clog on January 28, 2025

    We felt the garlic oil topping was necessary.

• Black bean, corn and tomato soup

  • eeeve on February 24, 2025

    Loved this! Used red kidney beans as no black beans on hand, left out the corn (not a fan), but added the optional peas and some celery. Dash of soy sauce at the end and it was perfect!

• Braised green beans with chickpeas and olives

  • eeeve on October 09, 2024

    Found this a bit bland, maybe it needs some really good olives (not just standard black pitted ones from a jar). Had it with rice one day, and the next just mopping it up with buttered toast, which was much better.

  • wonderlake on July 16, 2025

    Felt it needed something with it to help "mop up", served it with bulgur wheat

• Sichuan aubergine with tofu and black beans

  • helene_ti6d40 on February 19, 2026

    Very nice recipe, I would use less oil though next time

• Nutty autumn slaw

  • eeeve on October 06, 2024

    We liked this, the toasted hazelnuts and caraway seeds (just used them whole) were especially great. Only used one apple to suit my taste. Needed a couple hours or so for the flavours to mingle.

• Festive cabbage and clementine salad

  • eeeve on July 31, 2024

    This is very similar to a recipe in his previous book (Eat Better Forever), which I prefer. I did not like the prunes in the salad - found the soft texture really off-putting.

• Fennel and leeks with preserved lemon aïoli

  • eeeve on November 17, 2024

    I liked the fennel and leek in this dish, but not so much the potatoes. Might sub with butter beans or chickpeas next time. Admittedly, I didn't make the lemon aioli, which is probably great with the potatoes. I served it with some ajvar that had to be used up; thought that was okay.

• Celeriac, crispy quinoa and goat's cheese

  • Dionysiaca on January 16, 2025

    The quinoa in my convection oven did not crisp up at 180C, or even at 200C. I had to crank it up to 220C for it to crisp, despite drying it on teatowels as advised, and despite stirring every ten minutes. When it crisped, it was lovely. I also thought the celeriac matchsticks didn't add much. Next time I'll roast the whole celeriac.

• Roast fennel, apple and onions

  • eeeve on October 03, 2024

    This was a great side, though next time I'd roast it all even longer, as not all of the wedges were soft (and I really enjoyed those). The apple is okay, but the dish would also work without.

• Toasted tamari seed sprinkle

  • helene_ti6d40 on February 19, 2026

    This stuff is addictive! Ate it sprinkled on everything and on it's own. A very dangerous snack. I would recommend.

• Cucumber quickle

  • eeeve on August 18, 2024

    I liked this salad as a whole, though I did enjoy the cucumbers best. I'm not sure I'd make it again with grapes, certainly not with very sweet ones. I used celery in place of the fennel. Would make again!

• Courgette, honey and lemon cake

  • Clog on April 25, 2026

    Unless you know you like thyme in your cakes, I suggest you leave it out or go very easy. The flavour is very apparent.