Notes about Recipes in this book

• Fennel sausage, gochujang & vodka paccheri

  • AmomentOfMusic on February 15, 2026

    This took over an hour for me to cook, but I can't argue with the results. Don't be intimidated by the amount of sour cream - it adds a lovely creaminess and melds nicely with the rest of the ingredients. I would consider halfing the sugar next time. Certainly good as is, but I generally prefer my tomato sauce less sweet.

• Sweet potato & pumpkin seed gnocchi with harissa mascarpone

  • Astrid5555 on October 16, 2025

    So good! I used rose harissa and substituted double cream for mascarpone. Lovely sauce that works perfectly with the gnocchi. Very flavourful!

• Imli Hasselback halloumi & chickpea chaat

  • AmomentOfMusic on February 11, 2026

    Definite showstopper, would absolutely make again. I baked the halloumi in a small cast iron pan - was a bit alarmed at how high the sauce bubble, but worked out well in the end. The flavours were delightfully bold and tart, with a hint of sweetness. Chickpeas provided a good textural contast. Had never thought to cook halloumi hasselback style - I'm already thinking what other flavour combinations I could do that would work. Served with a bit of yogurt and some naan bread to make a complete meal. With this addition, found it served more than two.

• Salted-sesame Basque cheesecake

  • CellaBeee on February 19, 2026

    Delicious recipe with a beautiful unctuous texture and interesting, distinct flavour from the sesame. A really enjoyable variation on the classic. Froze several slices and although the texture changed very slightly it was still excellent.

• Garam masala, miso & fennel chicken traybake

  • Astrid5555 on October 13, 2025

    This is a nice chicken tray bake when you like fennel. I added some potatoes to make it more filling and used some leftover garam masala from Dishoom. The addition of miso adds quite some depth to the sauce, which was the highlight of the dish.

• Sticky lemongrass-miso lamb ribs with zingy carrot salad

  • LynneK on February 07, 2026

    Made this with some of our home reared Hebridean sheep - mutton cutlets. Absolutely gorgeous recipe although i didn’t have lemongrass so used some lemon and dried mint instead. the carrot salad was delicious. Will definitely make this recipe again.

• Sun-dried tomato-cauliflower, peanut & olive pappardelle

  • AmomentOfMusic on February 11, 2026

    This was an interesting combination that ultimately did not quite work for us. By no means a bad dish, just a bit disjointed. Admittedly, we didn't have any fresh basil, but I'm still not sure it would have helped. I also did not put the full amount of of olives, and still found it too intense.