Notes about Recipes in this book

• Bacon, pea and goat cheese frittata

  • averythingcooks on October 05, 2020

    This turned into a good light dinner but it needed some finagling. I added a few steamed, chopped mini potatoes and some diced onion & jalapeño to the bacon as it crisped. I ended up using 6 eggs instead of the 4 I intended to use for a 1/2 recipe and added some hot sauce to them. I was sceptical about grating the chunk of frozen goat cheese but it worked perfectly on my rasp. The main thing we both said after 2 bites was ....salt! He doesn’t call for any and I assumed it was because of the bacon & parm - but yes ....it was under seasoned. Note added to the book for next time.

• Miso salmon

  • mfranklin125 on December 10, 2019

    I did this with halibut. And vegetable broth. Added garlic. Cooked veggies separately. Added white wine too. And lime squeezed instead of leaves.

• Beef Wellingtons

  • marin_4o52wd on March 10, 2026

    Incredibly time intensive… but turned out beautifully.

• Baked cheesecake

  • sarah_tptfm6 on April 06, 2026

    Great recipe, super simple. Added a homemade strawberry jam swirled on top.

• Pan-grilled seafood with sweet pepper sauce

  • Marlenefreeley on April 10, 2024

    Romesco Sauce

• Fish pie

  • pamacea on December 28, 2025

    Very good; how can you go wrong with these ingredients?

• Pork chops with peppers

  • averythingcooks on October 04, 2020

    This butter basting technique (with garlic & fresh thyme) gave us 2 juicy & flavourful pork chops with a sweet/sour pepper & onion mix on the side. With some oven roasted mini potatoes, this was a simple but very tasty dinner.

• Sichuan chicken thighs

  • averythingcooks on January 08, 2022

    I made these tasty marinated chicken thighs in their spicy, hot chile, ginger, garlic sauce and then added a bunch of things that I had prepped earlier in the day to the chicken pan...sauteed red onions, yellow peppers & broccoli, steamed rice noodles, chopped roasted red pepper, a handful of frozen corn, some chopped frozen spinach and chopped peanuts. The result was a really flavourful dinner bowl of chicken and lots of veg.

• Smoky pork sliders with barbecue sauce

  • averythingcooks on January 08, 2024

    I cut this in 1/2 for 2 sliders each and served them beside a green salad. The paprika, shallot & bacon gave lots of flavour to the ground pork & as much as you could use any BBQ sauce on hand, this simple sauce came together quickly & was quite good wth the pork. I used sharp white cheddar (in place of smoked) and we added mayo & a little shredded lettuce to our sliders. These are worth making again.

• Steak sandwiches

  • averythingcooks on April 10, 2022

    I came here with steak sandwiches planned and wanted to try his condiments. We used a grilled striploin, ciabatta buns and some pickled onions from a different book. The creamy spread was good but I did punch it up with a spoonful of horseradish. The real winner is the cherry tomato relish which includes a little hot chile, sherry vinegar & fresh basil - it was great on the sandwiches and I would make it again for lots of different uses.

  • imaluckyducky on January 18, 2023

    5 stars. Really exceptionally good. Also added horseradish to the mayo/mustard combo and had to use red wine vinegar in the tomato onion relish with great success.

• Beef brisket with English new potato relish

  • averythingcooks on June 24, 2025

    I came here for this potato side dish. He says "relish" in the title and then "salad" in the instructions & I agree re: it being a salad. We skipped the green beans this time, subbing in frozen peas and added diced celery with the other raw veg. I stirred in some cucumber relish which was a good idea and I will say that while we both enjoyed this, T appreciated the cauliflower more than I did.

• Stovetop grilled corn with chipotle chile butter

  • averythingcooks on June 22, 2025

    When making the butter, instead of rehydrating/chopping dried whole chipotles (which I do have) this time I chose a chipotle powder (my other choices were a chipotle hot sauce & chipotle adobo paste in the freezer). I cut my corn off the cob before pan roasting the kernels with diced red onion & sweet red pepper, then finishing with the spicy butter, some Thai basil & a big squirt of the fresh lime. I have no idea what exactly "dried Monterey Jack that you can crumble" is (??) so we went with grated parmigiano. This was a great little side dish with lots of flavour.

• Sichuan dan dan noodles

  • averythingcooks on April 17, 2024

    I used the full amount of meat + sauce ingredients but scaled the noodles back to around 2 oz so I could include some vegetables...broccoli florets, matchstick carrots and thinly sliced shallots & sweet peppers. I replaced the chili bean paste with gochujang & the sesame seeds with chopped cashews. We both love any chance to use those tingle inducing sichuan peppercorns and I will make this again.

• Jerk chicken

  • Frogcake on May 05, 2019

    This was really good. I didn’t have any chili peppers so I added 2 tsp of dried crushed chilies. The end result was complex, deep umami taste and just the right amount of punch. My chicken marinated for 48 hours. Definitely a repeat.

• Spaghetti with chiles, sardines, and oregano

  • sarah_tptfm6 on February 26, 2026

    Made some substitutions with what we had in hand, used packages bread crumbs and red pepper flakes.

• Spicy sausage rice

  • averythingcooks on March 25, 2017

    This is a really nice winter supper to clean out the fridge ( peppers, onions other stir fry type veg etc from the crisper). I use a sausage made by my butcher called "sweet with heat". It is a great weeknight dinner.

• Spicy meatball soup

  • averythingcooks on January 05, 2020

    I cut this in 1/2 using gr. beef + mild Italian sausage for the meatballs and used a mix of diced celery, carrots & red pepper in place of the zucchini. I am at the end of a bottle of chipotle hot sauce so used that in place of the actual chilies. I have a wonderful flavour bomb we call "rib broth" (saved in the freezer after slow cooker ribs) which I topped up with chicken broth. The whole can of corn went in & after sitting overnight, a bit more hot sauce was added. It is a really hearty bowl of soup with delicious meatballs and a veggie laden broth. A definite make again!

• Meatballs in fragrant coconut broth

  • Tasty123 on July 10, 2020

    Really yummy. I enjoyed this tho I might go for nonLight coconut milk next time

• Coriander, ginger, and chile butter chicken

  • averythingcooks on June 03, 2021

    I marinated the chicken thighs overnight, served it over rice and we really did enjoy the flavours. BUT rather than make a veg for the side, I stir fried a mix of red onion, red & yellow peppers and broccoli and then mixed that into the chicken with frozen peas at the end while heating the remains of the marinade. This made it a complete one bowl dinner (which is what I basically wanted).

• Moroccan lamb with sweet potatoes and raisins

  • Tasty123 on July 10, 2020

    Must have done something wrong as we didn’t care for this one.

• Slow-cooked beef short ribs

  • pamacea on October 05, 2024

    These ribs are spectacular. Best recipe in the entire cookbook and a definite favourite. I often add chipotle peppers to add a bit of kick.

• Blueberry and ricotta pancakes with yogurt and honey

  • mfranklin125 on February 10, 2017

    Delicious

  • mfranklin125 on February 10, 2017

    I used less sugar or can do stevia even or just vanilla extract

  • corsentino on January 15, 2024

    This recipe is located on pg. 224

  • pamacea on December 21, 2025

    Excellent! Substituted rough chopped frozen dark cherries for blueberries (not a huge fan). Would be great with any berry, fresh or frozen. I really liked the sweetness of the honey offset by the tartness of the yougurt.

• Beef empanadas

  • FJT on March 13, 2013

    Great filling - very tasty. I'll make the empanadas larger next time - there was a lot of pastry for the amount of filling in the suggested size. Went down very well with everyone.

  • sharifah on April 04, 2013

    I thought the filling was a bit tasteless. I couldn't taste the spices even though I put in a touch more spices than the 'pinch' he specified. I made the empanadas slightly smaller - 10 cm instead of 11 cm and I used up all the pastry and filling. Turned out well when baked, looked like the photo. Even though I wasn't keen on this, it went down well with everyone.

• Spiced lentil soup

  • averythingcooks on March 18, 2026

    1st time, I made it as is except I prefer a lentil soup to be perfectly smooth. We ate it topped with the yogurt, Thai basil (in place of the suggested cilantro) & a dollop of home canned spiced tomato chutney...very nice! 2nd time, replaced the tomato paste with the chutney & stirred in coconut milk + Thai basil after the puree...even better :)