Notes about Recipes in this book

• Corn and cauliflower chowder

  • Hellyloves2cook on May 26, 2021

    I thought this was delicious. Will definitely repeat.

  • ksg518 on September 16, 2022

    I really liked this and will make it again. I was especially impressed that I didn't really follow the recipe and it still worked. I forgot the garlic and compensated with some garlic powder near the end. I used lemon pepper when I discovered I was out of lemons. I didn't have basil or chilies for the topping. Jones also has you fry the cauliflower leaves to add as a topping but my cauliflower only had small, very sad leaves. The only thing I regret would be the chilies since I think a bit of heat would be very good here.

  • ALawson25 on November 14, 2025

    I didn’t like this unfortunately, followed the recipe but it didn’t have a lot of flavour for us.

• Late summer corn & tomato curry

  • anothersarah on February 08, 2022

    A lot of tamarind in this one which coupled with the tomatoes makes it on the sweeter side. The lime yogurt is a nice contrast but I wish it was less necessary. Also like the corn in this one. This dish reminds me of Ottolenghi's tomato w/lime, cardamom and sweet potato but I like that one better.

  • ksg518 on September 16, 2022

    Very nice. My biggest issue is that the tamarind makes the dish very brownish but the taste is still good. I'm not sure the chard added much. I would definitely double the corn next time.

  • breakthroughc on September 14, 2023

    This turned out very well. Mine was not on the sweet side, I even added a pinch of brown sugar. I could only find tamarind concentrate instead of paste so that could be the reason. I did not serve it with yogurt as it was tart enough. I served with cilantro and crispy onions. I used 3 ears of corn as I have a pile I’m trying to use up, but it needs at least 2. I also added a teaspoon of Chile oil. I thought it needed quite a bit more salt than a pinch of salt. All in all, in needed quite a bit of tweaking, but turned out well.

  • lilham on October 06, 2023

    I made this for dinner on a very warm October day. This curry is fabulous for this weather. My 12 and 9 year old both love sweet corn so this went down very well with them too. Thanks @anothersarah for suggesting Ottolenghi's tomato with lime, cardamon and sweet potato. I'll need to try that.

• Quinoa, lime and jalapeño pilaf

  • Hellyloves2cook on May 26, 2021

    Easy to make and quite tasty.

  • Lepa on June 25, 2021

    This is pretty good. I thought it would be better with fresh arugula instead of steamed spinach so that's how I made it- and will probably make it this way from now on.

  • aeybkme on December 29, 2022

    I thought this was fine. Easy to put together and a good meal prep option but I wouldn't make it again.

• Lemon, tomato & cardamom dhal

  • Hellyloves2cook on May 26, 2021

    This was the first recipe I made from this book and it was a total hit with the family. Yet another tasty and easy recipe that will definitely be made again.

  • aeybkme on December 29, 2022

    We really enjoyed this. It was very easy and will definitely make it onto the regular dal rotation.

  • chezlarios on December 01, 2024

    It was good, except for the coriander seeds (somehow I have an aversion to the seeds but not the leaves, yet I keep trying to "train" myself to like them). I also found it weird that the half-lemon should be chopped into the salsa, rind and all (presumably) - I didn't like taking bites of bitter lemon pith. Maybe it was just me?

  • katejoens84 on March 30, 2026

    Fresh and delicious

• Sweet potato, ginger & coconut stew

  • chezlarios on October 21, 2022

    It was a good and interesting mix of flavors - I guess I've never had Rastafarian food! Seems like the kind of dish that would be easily scaleable, for bigger crowds or extra leftovers. Took 1.5 hours from beginning to end. I accidentally added double the amount of water so it was more "soupy" than "stewy". I used 1 jalapeño instead of 1/2 a Scotch bonnet. I cooked a wild rice mix that we put as a "base" at the bottom of our bowls. I used a red Kuri squash instead of butternut, and tinned kidney beans instead of black-eyed peas.

  • Clog on August 08, 2023

    By some distance the least satisfying recipe by Anna Jones I have tried. The Scotch bonnet and lime combined to destroy all other flavours. This was particularly noticeable since the paste which you make to begin the recipe had a strong, pronounced flavour when I tasted it. Even with the stated quantity of liquid (needed to actually cook the vegetables) the outcome was a weak and watery soup rather than a stew. Certainly, armed with this information there are ways to try to rescue the dish, but I doubt I shall bother giving it a second go.

• Winter red cabbage & apple soup

  • Mayandbill on January 05, 2022

    Very unusual soup, what with the caraway and some sharpness from the 2 vinegars. Nice enough, but will only make occasionally.

  • anothersarah on October 24, 2022

    This is more interesting than good but it was fun to try.

  • Apollonia on December 07, 2022

    I was pleased to see I had the ingredients for this so made it before reading the notes. Wish I had--- really did not enjoy this. Weirdly sweet and off textured (certainly the immersion blender was no match for the cabbage). Won't repeat and probably won't finish, which is rare for us.

  • snackbaby on December 09, 2023

    I quite like this soup, but I think it's nicest in small doses (as a starter before the main) than as a full meal.

  • CourtneyT on January 28, 2024

    The second time around I cut the recipe in half and served as a starter for four people. Gorgeous colours and flavours! We served it before a venison main and it was perfect.

  • Clog on January 12, 2025

    A huge quantity. Interesting mix of sweet & sour. Needed more effort than expected to be properly blended.

• Persian noodle soup

  • Mayandbill on January 05, 2022

    Delicious if you like things lemony! Very similar flavours to Sally butcher’s black-eyed bean and lemon hotpot from veggiestan, which I love.

• White miso ramen

  • breakthroughc on March 08, 2022

    This was absolutely delicious! I was somewhat skeptical about using almond milk as a soup base, but it worked great. I ended up using all the miso paste and it was quite spicy, but so good and flavorful. I did the crispy baked tofu from Weekday Vegetarian instead of just adding it plain. For ease I shredded my carrot instead of ribbons. Definitely a keeper at our house.

• Aubergine & peanut stew with pink onions

  • aeybkme on March 02, 2022

    This is absolutely delicious. The pink onions make the dish.

  • Clog on February 11, 2023

    Great taste, and don't overlook the pink onions.

  • snackbaby on December 09, 2023

    delightful! personally could do without the soaked peanuts. as everyone notes, the pink onions are v. v. important.

• Muhammara chickpea stew

  • breakthroughc on January 14, 2022

    Last night I was on the fence about this recipe and after eating the leftovers for lunch I’ve decided it won’t get a repeat. I love Muhammara so I was excited to try this. It is a recipe where the finished dish is less than the ingredients. All these lovely flavors kind of blend into a mediocre bowl of beans. It definitely needs something and it is not more lemon. I actually put ranch dressing on my bowl at lunch as there was some available in the refrigerator at work.

  • K_Simpz on January 16, 2022

    I really enjoyed this, one of the best meals I've made in a while. The kale really nicely balances the spiciness of the chick peas. I ate it with some spicy roast potatoes which were a great accompaniment.

  • bwilcox on July 28, 2023

    On the fence if this is a make again or never again. V sweet and lacking some depth of flavour

• Golden turmeric & ginger udon noodle soup

  • chezlarios on November 16, 2025

    I did forget to add chilli oil, but it really wasn't very special, and not filling at all since it was just broth and 75g of udon per serving. I wouldn't make it again.

• Green pepper & pistachio risotto

  • VineTomato on April 24, 2021

    I was really excited to try this, it sounded strange, like nothing I've made before and I couldn't imagine how it would turn out. It was very good, a type of pesto risotto. It's rich and lushious with a mild flavour. I don't feel the green pepper flavour came through and felt it could do with more lemon. It calls for a lot of olive oil and butter, I'll reduce both next time and hopefully it will.still be good, if not as good. Mr VT absolutely loved it.

  • Boffcat on July 04, 2021

    We found this a bit bland, and the pesto had more of a distinct "green pepper" taste than I'd hoped for. The quest to find a truly enticing use for green peppers continues!

  • tekobo on September 08, 2021

    Enjoyed this and found it quite rich. The lemon was a highlight flavour.

  • aeybkme on March 02, 2022

    We found this bland considering the cost of the ingredients. The pistachios are lost in the dish. It's a fine risotto but a waste of pistachios.

  • anothersarah on April 12, 2022

    Very rich. Green pepper did not add anything but it tasted good.

• One-pot orzo with beetroot, thyme & orange

  • anothersarah on February 28, 2022

    Tasty, easy and different - definitely needs more salt than listed and the garnishes really help make it. I am noticing that with a lot of Anna's recipes which feels a little limiting if you don't have the time or energy for the flourishes each time. This one was very doable and delicious.

  • chezlarios on October 10, 2022

    Bf thought it was too bitter - perhaps I let slip some pith from the orange zest? I thought it was a decent (and different) way to use beets - perhaps could have benefited from more feta though.

  • snackbaby on December 09, 2023

    I really liked the texture of this, very pleasant to eat. Simple and fun meal, my first time cooking one-pot pasta and it turned out nicely. The orange zest really balances this meal out.

  • ArberaBarbera on April 12, 2025

    Loved this quick way to use beetroots. Added Vuna (vegan tuna) for protein, and pesto, left out orange peel as I didn't have it.

• Lemon, chickpea & green herb stew

  • Apollonia on April 11, 2021

    Absolutely loved this. Lemon and turmeric is such a great combo, and the strong lemon here was divine. Absolutely a repeat. I'd consider maybe going down to two cans of chickpeas next time, because I prefer things soupier, but it's great as written as well.

  • aliceowlmug on April 18, 2021

    This was absolutely lush. Such a creamy sauce and not too lemony, just right. While it was cooking I thought it looked a bit one dimensional, so I fried up a couple of diced courgettes until golden, then added them in to the stew. The crispy shallots on top were also a revelation, I'll be making them again and topping all sorts of dishes!

  • lilham on December 16, 2021

    This is amazing and so easy. Everyone wants seconds.

  • Katemcalex on April 04, 2022

    So easy, tasty and filling. Will 100% make again. I used coriander, parsley, basil and a little chive for the herbs.

  • anothersarah on April 12, 2022

    So flavorful! I used full fat coconut milk instead of light as I usually do because I think the lemon would be too powerful otherwise. Only used cilantro and did not do crispy scallions because I never get them right. Still delicious!

  • Pimlicocook on October 19, 2022

    Delicious and easy. I added some baby leaf spinach as had some handy, and used coriander and mint. Loved the lemony, creamy sauce.

  • snackbaby on December 09, 2023

    I love this stew and make it regularly, often when people come over for a casual dinner. Simple to make, but looks lovely on the plate.

• Aubergine curry with basil & tamarind

  • aeybkme on March 02, 2022

    I liked this but think it would be alongside another curry otherwise the texture is a bit samey.

  • Tealismyname on January 23, 2023

    Whatever you do--- don't replace lime leaves with 2 limes (like my partner did!). Otherwise very tasty-- could have roasted the aubergine instead of frying

  • ldyndiuk on October 10, 2023

    I wish she had included weights, because I'm guessing that her medium eggplants are FAR smaller than my medium eggplants. This made WAY more than 4 servings! It also took a long time to brown the eggplants in batches, and I think the proportion of eggplant to sauce is off. So I would try it again, but with half the amount of eggplant.

  • snackbaby on December 09, 2023

    Tastes lovely. I actually liked this strategy of browning the eggplant without fat in a grillpan, I now use it often when I want a bit less of an indulgent eggplant approach. But it does take time - I'm sure you could also roast them in the oven, as someone else suggests.,

  • chezlarios on April 07, 2024

    Considering it's not too complicated to make and vegan, it's pretty good! Just don't forget to add salt (the recipe doesn't call for it) -- I tasted it before I salted it and it definitely skewed my initial perception. I used normal jasmine rice and only 2 "normal"-sized aubergines, given some of the comments, and cooked them on the stove but on a "grill"-type pan. Definitely worked well and did not take too long, even on medium heat!

  • Clog on April 26, 2026

    Nicer the next day

• Cinnamon & cherry tomato koshari

  • anothersarah on February 04, 2022

    Underwhelming. I did not do the crispy shallots because I never get them right and didn't want the whole recipe to hinge on a garnish. This might be better in summer when tomatoes are in season but as is, the rice barely absorbed the water and just seemed like a boring rice pilaf.

  • chezlarios on August 29, 2022

    Used whole dried allspice rather than fresh (as the picture implies) or ground. Used a combination of canned cherry tomatoes, fresh ripe cherry tomatoes, and two "normal" tomatoes. I honestly didn't find it "bravely spiced", as the author describes it, but rather more on the "soft and comforting" side, as she also describes it! The addition of salt definitely helped.

  • aeybkme on December 29, 2022

    This was fine but nothing special, I won't make it again.

  • bwilcox on July 28, 2023

    Whatever “bravely spiced” means this isn’t it. Very bland. Nothing beyond cinnamon sticks and dried allspice to flavour the lentils and rice

• Corn risotto

  • chezlarios on August 26, 2023

    Good stuff. Except I was not a huge fan of the inclusion of celery - would personally leave it out next time.

• Ancho chilli & peanut mole

  • ksa on September 30, 2021

    I made this and by far is the biggest disappointment in this book. I didn't like it, I thought there was too much chocolate, it was too heavy because of all the nuts - what a shame given the ingredients. It makes way more than necessary for the dish and unfortunately it will go to the bin. I won't be making it again.

• Courgette & halloumi fritters with chilli & mint jam

  • Apollonia on April 11, 2021

    The rice flour was a nice touch here--- gave them a chewiness reminiscent of chive dumplings --- but the real standout was the chili and mint jam. Maybe that's a combo others have had before, but it was new to us, and we loved it. I've made the jam several times since then, to use on other fritters, eggs, avocado toast, etc. Really worth trying.

  • Pimlicocook on August 13, 2021

    Nice enough - and I think she might be right, that the rice flour does help crisp up the fritters. But I haven’t found a courgette fritter that eclipses the cardamom scented Nopi recipe, which is a bit more work.

  • aeybkme on March 02, 2022

    I found these to be very gluey in the middle. I'd add an egg next time.

  • kelsey_iva5yk on February 18, 2026

    I thought these were great, I measured the ingredients as written in grams and the proportions were perfect. The chili jam really makes it, don’t skip.

  • a_7zaais on April 13, 2026

    I added a touch of salt to the batter, extra oregano and I used white pepper

  • chezlarios on October 28, 2023

    Nice enough, but for whatever reason my batter made way more than 16 fritters. Maybe my courgettes were bigger than average? The halloumi (as well as oregano) also felt a bit "lost" in there. Perhaps it was simply the ratio.

• Quick chickpea braise with kale & harissa

  • Hellyloves2cook on May 26, 2021

    Simple and easy recipe to whip up for a weekday supper. It was a one pot meal. My teenage son wasn’t a fan of the preserved lemons. I used 4 quarters - the recipe states 1 preserved lemon. It was perfectly balanced with the flavour. Another 10/10 recipe that I will make again.

  • breakthroughc on May 13, 2022

    Really delicious. A healthy, easy weeknight recipe. The preserved lemon made it interesting and added a bright note. Don't skip the spicy yogurt sauce or tahini, both add to the overall dish. I skipped the parsley on top. Will definitely get a repeat.

  • Astrid5555 on December 21, 2025

    Really delicious. Added the harissa directly to the stew and had the yogurt on the side. Since we are not very keen on the preserved lemon flavour I added some regular lemon zest! So good!

  • lilham on May 04, 2024

    This is a quick, simple but delicious recipe. It cooks in one pot too so it's easy to clean up. It will go into my regular rotation.

  • Pimlicocook on April 16, 2026

    Added harissa to the tomatoes, used spinach instead of kale and feta instead of yogurt, and it was delicious.

• Pan-roasted cauliflower with saffron butter

  • joneshayley on June 02, 2021

    Made this exactly as the recipe and it was brilliant. Easy to put together but still impressive on the dinner table. The flavour combinations are perfect. I’d say the whole recipe serves 2 adults as a main meal, not four- we may be greedy, but, even with a flatbread, a quarter of a cauliflower is not enough to fill us as a main. It would be brilliant served as part of a mezze spread too.

  • ChelseaP on June 06, 2021

    This is so delicious! Took quite a while to brown all the cauliflower though and I think maybe next time I might try and just roast the cauliflower instead. Served with homemade flatbreads.

• Five things to do with baked potatoes 4: leeks with mustard and cheese [topping]

  • joneshayley on June 03, 2021

    Lovely idea for a twice stuffed potato. Whole family enjoyed

• Green olive & herb Welsh cakes

  • joneshayley on June 07, 2021

    Lovely cakes , perfect for a picnic with cheese and chutney

• Tomato spoon salad

  • Astrid5555 on July 25, 2021

    One of the best tomato salads I have made so far. The dressing is just delicious!

• Broccoli & sesame noodles

  • Pimlicocook on August 13, 2021

    Quick, tasty bowl of Asian flavours. I recommend adding the fried egg and a teaspoon of chilli oil.

  • Tealismyname on June 12, 2022

    Followed pimlico cook and added egg and chili oil. Was really yummy

  • Astrid5555 on April 29, 2023

    Quick and easy lunch! Needs some heat and the fried egg,

  • pixie_brsj1p on April 29, 2026

    We used korean noodle with no egg. Great flavour. Easy.

  • JimCampbell on August 14, 2025

    A 1.5 out of 5. This was a miss for us. It's a very easy dish to throw together, but the garlic was a bit too pronounced, and the sauce could have used more acidity and perhaps a touch of sugar. We'll likely not make this one again.

  • aeybkme on September 02, 2023

    Not outstanding but a quick, easy meal. It would work well with other vegetables. It's nice cold too.

• Crispy butter beans with kale, lemon & Parmesan

  • ALawson25 on January 06, 2022

    Next time I would cook butter beans in batches, and kale by itself in the pan so they crisp up more. Lemon is essential! Very good with crusty bread.

  • aeybkme on March 02, 2022

    Really delicious! It's definitely worth popping the beans in batches.

  • chezlarios on November 14, 2025

    This has many of the flavours that I like: lemon, beans, kale. I made half of the recipe, which worked out well to be able to cook the beans ( I used cannellini). I used normal vine tomatoes, but I think it would turn out better with cherry tomatoes. I forgot to add parmesan at the end but I'm sure it will make it even more delicious. A pretty easy dinner, if not super filling (even though I ended up using three slices of bread!)

  • samfrances on November 28, 2022

    Very tasty, but mine ended up with too much liquid. I think I needed to spin the kale after washing. Also, not particularly filling.

  • anniecc on August 26, 2023

    This didn’t really work for us. It reminded me of a Heidi Swanson recipe I often cook but that one uses cabbage and cannellini beans which I find to be a more appealing combination. The instructions were a bit vague - next time I’d remove the tomatoes before cooking the kale as the juice from the tomatoes stopped the kale from becoming crispy. Not sure I got the texture of the beans as intended. As with other recipes by this author I can’t help feeling the recipe was tested for a smaller number of servings. I don’t think many people have a pan big enough to cook two cans of butter beans in a single layer so if making the full quantity it really is essential to do them in batches.

• Pea, potato & lemon traybake

  • breakthroughc on February 04, 2022

    We liked this recipe. The crispy bits of feta were great. I would add more garlic next time. It was a little dry looking when it came out of the oven to add the peas. I removed the lemon and garlic before returning it to the oven and then took the roasted garlic and mixed with olive oil and tossed it with the garlic oil before serving. I will also up the red pepper flakes next time. As a vegetarian main course I think it serves 3, not 4. We liked it enough to repeat and it is a nice pantry meal.

  • chezlarios on October 13, 2022

    I made half of the recipe, which resulted in 4 sides. I really liked the flavors here, and it was easy and quick to put together. I used dried thyme instead of sprigs, and a can of peas instead of fresh/frozen.

  • anniecc on February 25, 2025

    This was pretty good, and very straightforward to make. I used rosemary sprigs rather than thyme. I liked the lemony flavour, and the fresh herbs at the end really lift it - I used a mix of parsley and mint. I would recommend removing any pips from the lemon before roasting.

• Broad bean & green herb shakshuka

  • ALawson25 on February 08, 2022

    I thought this was a really nice shakshuka recipe, and tasted great even with frozen broad beans. The eggs went over slightly, next time I'll try my friend's tip and separate the egg yolks and whites, add the whites to the pan first and put the yolks in at the end until just right.

  • aeybkme on March 02, 2022

    I made this without the eggs, not because I didn't have eggs but because the stew was delicious. The lemon yoghurt is a must.

  • Clog on June 04, 2022

    Works very nicely with peas instead of broad beans. The lemon yogurt adds a zing.

  • chezlarios on July 03, 2023

    To be honest it was only okay - my favorite part was the yogurt sauce! I'm not a fan of coriander seeds, maybe that's why the stew was only so-so for me. Also, considering how long it took to make -- about 1.5 hours since I used fresh fava beans -- it was pretty underwhelming.

• Green beans & paneer/tofu

  • breakthroughc on May 03, 2022

    This was delicious and will definitely get a repeat. I used a pint of home canned toasted tomatoes instead of the fresh tomatoes. I also browned my paneer before adding. Note the recipe doesn’t call for salt and none of the ingredients contain salt, it needs some salt! I didn’t think the chopped fresh red Chile was needed at the end and will probably skip that step next time.

  • breakthroughc on July 18, 2022

    I love this recipe. My paneer had gone off and I had halloumi, so I used that and even liked the dish even better. If using can tomatoes you may not need all the water.

  • chezlarios on July 26, 2022

    "Pretty good considering the ingredients" said my bf. :)

• Asparagus & greens frittata

  • Tealismyname on May 10, 2022

    Really delicious- we used some harrissa to make oven baked chips on the side. Cooked longer and didn't flip. Used a cast iron pan

  • mlbatt on February 01, 2025

    Made with cauliflower as asparagus was out of season.

  • chezlarios on June 07, 2025

    "Better than I thought it would be," according to bf. I thought it was good, though most of the flavour came from the salsa rather than the frittata itself.

  • ALawson25 on April 02, 2023

    https://annajones.co.uk/recipe/asparagus-and-greens-frittata

  • aeybkme on April 16, 2024

    I didn't add the greens as my pan was too small. I added two extra eggs to make it more filling. Subbed feta for ricotta as I don't love it. I added additional vinegar and lemon juice to the salsa so that I could use it to dress the accompanying side salad. Overall, a nice frittata. The salsa takes it from nice to wow!

• Spiced aubergines with halloumi

  • K_Simpz on May 17, 2022

    A lovely recipe- I worried it was too simple while making it but it turned out as more than a sum of its parts! I cut the aubergines in half and stuck then under a hot grill, who has time to stand and hold them over the hob for 20 minutes?? They turned out really nice, next time I have a BBQ I'll use the leftover heat.

  • Tealismyname on June 12, 2022

    Really nice-- would make again. Made recipe as follows

• Roast carrot & grain salad

  • Tealismyname on June 12, 2022

    Had too many carrots so used this to finish them off. Was really nice for lunch-- I upgraded to a nicer rose harissa and it makes a difference since it's the main flavour of the dish.

• Quick carrot-fry with ginger & mustard seeds

  • Tealismyname on June 12, 2022

    We added tofu and a sweet potato. Good and quick to use up too many carrots (which seems to always be my problem)

  • chezlarios on June 21, 2025

    I only made a third of the recipe, to use up some carrots I had. It was okay.

• Carrot curry

  • chezlarios on July 08, 2022

    It turned out more like a carrot soup, especially had I not cooked some brown rice to have on the side! The flavor was pretty okay, but could've been made more substantial with e.g. lentils. I also used tamarind concentrate instead of paste without adjusting the ratio, which made the tamarind flavor overwhelm the dish, but that was my bad.

  • Tealismyname on August 31, 2024

    We added tinned chickbeans to bulk it out. We found the flavour was a bit odd and didn't quite work. I don't think this one works. We love the carrot dhal though!

  • Petrichora on February 12, 2025

    Expected this to be a chore to eat, given earlier comments. I only made it because I needed a freezable dish to cook some carrots which were at risk of going off. But I loved it and want to make it again ASAP. It is juicier and smoother than lentil dominated curries, yet with the creaminess of the coconut milk. The taste created by the toasted seeds, rather than curry powder, is beautiful, and gives more heat than I anticipated, though it is still essentially a mild curry.

• Carrot & sesame pancakes

  • stepharama1 on July 26, 2022

    I substituted kimchi for the small white cabbage and this was sensational!!

  • chezlarios on October 24, 2025

    I made this to use up a half-cabbage that I had in the fridge. I was overall disappointed. Despite the author mentioning that it was a Korean pancake, the recipe felt overall confused: was it supposed to be pajeon? Kimchijeon? Bindatteok? It didn't taste like any of those things, and also had ingredients that are generally not used in Korean cooking and through off the flavour profile (mint, cilantro, lime, chickpea flour). I guess it was some kind of pan-asian british twist. Not sure, but next time I want Korean pancakes I'll use a Korean recipe!

• Pine & Crane peanut cucumber noodles

  • Apollonia on May 02, 2021

    Pretty bog standard peanut noodles, but I did like the tip of blending the scooped cucumber into the peanut sauce.

  • sharifah on March 08, 2022

    Love the dressing for this dish, delicious and rich with plenty of sweet crunchy veg and peanuts for texture. Filling meatfree meal, we love it, would make it again.

  • anniecc on February 24, 2024

    We liked this a lot, and found it straightforward to make. The sauce is really rich so we didn’t need huge portions. Do watch the quantity of chilli, I used two tablespoons of chiu chow chilli oil and next time would reduce to one.

  • aeybkme on March 02, 2022

    We make these with egg noodles. They're very delicious and makes good packed lunch the next day.

  • Tealismyname on May 11, 2025

    This is one of my go-to recipes for sesame noodles. Really like the incorporation of the cucumber.

  • Tealismyname on June 12, 2022

    I love peanut noodles and usually go with th NY times version but I LOVED the freshness of adding the cucumber seeds to the sauce. A great technique!

• Carrot & peanut nasi goreng

  • Apollonia on July 16, 2021

    I can't say this tasted a lot like nasi goreng, but it was tasty and reasonably quick. Definitely needs all the garnishes.

  • Tealismyname on June 12, 2022

    Really like this-- for a quick stirfry with leftovr rice. We didn't end up having it with the egg as it didn't need it. The Ketjap Manis and toppings really make it.

  • breakthroughc on August 30, 2022

    This was delicious. I liked that it was a fried rice dish without being heavy on the rice. I used tempeh and while it did add some texture as I got it really crisp it didn’t add flavor. I will probably add some crispy baked tofu next time. There will be a next time as hubby loved this dish. I added an extra tablespoon of soy sauce and some sesame oil. I liked the fried egg on top and it seemed like more of a main course and the yolk added some needed richness to the dish. If I add a full pound of crispy tofu we will probably get 4 servings, but this time we got 3.

  • chezlarios on December 31, 2022

    Used firm tofu instead of tempeh, chilli oil instead of sambal oelek, and a mixture of soy sauce and honey instead of ketjap manis. Fried eggs were a definite must - also added Sriracha, really brightened the flavor.

  • ArberaBarbera on December 18, 2025

    @EYB the tempeh is missing on the ingredient list!

• Leek & potato traybake with quick romesco

  • Apollonia on July 27, 2021

    We enjoyed this a lot. I think I overdid the bread in the sauce, so it was a bit thick, but tasted lovely nonetheless. Lots of flavor and nice texture for such a simple dish--- we'll make again!

  • joneshayley on June 07, 2021

    Lovely crispy chickpeas, soft leeks, tender potatoes and a beautiful romesco sauce. All in a perfect family meal.

  • samfrances on January 07, 2023

    I used salad potatoes, and found they were underdone at the specified cooking time. Will probably pre-roast the potatoes a bit next time. I also made the romesco a bit thick, probably need less bread or more water. Nevertheless, a very tasty meal. I will make this again.

  • samfrances on January 14, 2023

    Having tried this again, I'm pretty sure the timings are wrong in the recipe. The potatoes needed 50 minutes+ but the recipe calls for 25 total roasting time. Still one of my favourite recipes, and we will cook it again for sure, but I don't think it works as written.

  • anothersarah on February 01, 2022

    Very good, sauce especially. I subbed cannellini beans for the chickpeas and they all burst in the oven. Next time I'll do as written.

  • chezlarios on November 01, 2023

    Delicious stuff! Had never thought to roast leeks before. I cut the potatoes in smaller pieces than asked for so cooked in about the amount of time asked for.

  • breakthroughc on January 21, 2023

    After reading the notes I gave my potatoes a 10 head start before adding the rest of the ingredients and started with a half a thick slice of sourdough and it turned out well. Very flavorful and I would make again. As a main course we did not get 4 servings, but 3. It would need multiple sides for 4 servings.

• Asparagus & lemon sauté with maple seeds

  • Astrid5555 on May 11, 2022

    The seed brittle adds such an addictive touch to this otherwise unassuming stir-fry. Will be added to our regular dinner addition during asparagus season and I will definitely also try the other seasonal variations mentioned in the recipe.

  • eeeve on June 26, 2023

    No time to make the seed brittle, and only had asparagus in (no additional spring/summer greens). It tasted nice, but wasn't very substantial. Everyone was still hungry... Would probably try again.

  • ALawson25 on April 05, 2023

    I really didn’t rate this recipe at all- completely lacked in flavour though the brittle was nice

• Orecchiette with sweetcorn & green chilli

  • Astrid5555 on October 01, 2021

    We found this rather lacking in flavor, but this is due to my tinkering with the recipe than the recipe itself, no green chillies, so substituted chilli flakes, wrong ratio chard to corn (way too much chard), and not enough basil. Husband kept adding Parmesan cheese until he was happy.

  • joneshayley on June 05, 2021

    This went down very well (adding chilli at the end for those that wanted rather than cooking it in) and is a good way to get a lot of veg into us. I loved the corn ricotta basil lemon and pasta- I felt that the added greens were there to up the veg content and didn’t add a complementary texture or flavour really. But as it didn’t detract either, I guess it’s better in than out to add to the nutritional value. As is often the case for us, 400g pasta would have been too much so I reduced the pasta to the 250/300 that I usually use. Followed exactly as per recipe otherwise. Quick easy and delicious all round.

  • aeybkme on March 02, 2022

    We found this very bland and followed the recipe exactly.

  • Chibblywibbly on January 22, 2026

    A bit bland - more of a starting off point than anything else. Will make again with: thinner/smaller pasta, more chilli and pepper, less lemon and would add a fried bread crumb for texture.

  • janiceian_vuzaag on May 14, 2026

    Use good quality pasta.

• Easy chard pasta

  • Astrid5555 on May 26, 2022

    Sadly underwhelming, was ok after adding lots of black pepper, not a repeat for us.

  • anothersarah on February 09, 2022

    Really liked the nutmeg in this. I used part skim ricotta and the lemon juice overpowered it so ended up needing more ricotta to balance. Next time use 1 tbsp lemon juice and go up from there. The mugful of pasta water thinned out the sauce too much. Next time I will add the ricotta to the pasta first, then add water bit by bit. I really like the flavors in this pasta but it would benefit from some crunch. I would make it again (quick and easy) but maybe add some vinegar to the greens to punch them up and some toasted nuts or crispiness for texture. Paired with leftover hemp rigatoni which worked but thinking a long noodle (and maybe wide) would be ideal.

• Flash-fried sticky tofu

  • lilham on October 29, 2022

    This is bad and the balance of flavour is odd. The sauce is too heavy on black beans. I think Lepa’s suggestion of using a couple of tablespoon of water would probably improve the balance of sweetness and saltiness. I used tenderstem broccoli instead of green beans and soft tofu instead of smoked. But I don’t think my changes was what made it bad.

  • Lepa on August 13, 2021

    This looked so good but it was ultimately a bit of a disappointment. The green beans never properly cooked and the sauce was fine but not very exciting. I looked at Hetty McKinnon's cookbook to see how she recommends stir frying green beans with black bean sauce and she suggests cooking the beans for a couple of minutes and then adding the black bean sauce and a couple of tablespoons of water. That would steam the green beans a bit and probably would have saved this dish.

  • Pimlicocook on March 11, 2026

    We liked this but, but unlike some other reviewers felt there wasn’t enough sauce because some of it scorched on hitting the really hot Le Cresuet pan I used instead of a wok; on the plus side, the smoked tofu (my first time trying it, and it worked really well in this dish) and the extra-fine beans were perfectly cooked. Served with jasmine rice. Would give it another go.

  • snackbaby on October 22, 2024

    I like this one a lot! but you do need to cook the beans briefly, and I think the smoked tofu really works to balance out the dish.

  • chezlarios on December 31, 2023

    I paired this with jasmine rice to make a complete meal. I thought it worked well - it just needed some salt at the table.

  • Clog on June 04, 2022

    I used thin green beans. Worked a treat. Worth partnering with jasmine or a sticky rice.

• Pea, mint & preserved lemon filo tart

  • lilham on May 06, 2024

    This is mushy pea pie. I think it’s ok. However, I can see those who like mushy peas really loving this.

  • samfrances on April 01, 2024

    Doesn't hold together very well after cutting, but I think that's true of filo pies in general. Also, took more like 25 mins or more in the oven to brown.

  • ALawson25 on April 23, 2023

    Made as a vegan option, thought it needed more chilli than a pinch and annoyingly forgot the spinach. Otherwise it was pretty good!

• Halloumi, broccoli & chickpea bake

  • monicahorridge on December 09, 2022

    Surprisingly full of flavour and super-simple to make. Loved this way of preparing halloumi. Will make again!

  • Leo on March 13, 2024

    I made as written and on balance will probably make again with a couple of tweaks. The cheese was golden within 5 minutes so I will par cook the broccoli in advance. The texture of the sauce was weird, like porridge so a bit unappetising. It needs a sauce though so work in progress for me at least.

  • sarahj22 on July 26, 2024

    I really enjoyed this, but accidentally overcooked it so that it went a bit dry. I left out the pomegranate seeds and my tahini sauce was a bit too viscous - in future I'll try thinning it down further. Instead of the instructions as written I used my air fryer setting on bake/roast for the full time, which will probably work fine in future if I remember to keep checking it. It was quick and easy to put together on a weeknight too. Unfortunately our two-and-a-half year old wasn't a fan even with some natural yogurt and flatbread on the side.

  • zozobee on March 25, 2025

    Fantastic flavours, I would definitely increase the quantity of chickpeas a bit next time however

  • CourtneyT on March 20, 2024

    We quite enjoyed this. I made a few tweaks to make things easier. I chopped the halloumi into chunks and continued roasting the cheese and broccoli instead of grilling. I added the sauce at the very end. We will definitely make again.

  • anothersarah on June 28, 2023

    Just ok - the seasoning for the chickpeas was excellent but my beans turned out a little mushy. I did not think the tahini/orange mix (though tasty) added anything and seemed like a waste, and I would preferred a meltier cheese instead of halloumi. To be fair, I did not grill but kept everything in the oven. I would likely try again but maybe dry the beans well before baking, use queso de freir instead and pan fry the cheese.

• Saag aloo shepherd’s pie

  • Hellyloves2cook on May 26, 2021

    This is a recipe that takes time. A good idea to get ready at least 90 mins before you want to put this on the table. It is not complicated at all but does require the sauce and potato topping to be made separately before the dish goes into the oven for 40 minutes. Totally worth the time for it was wonderfully warming and comforting, not to mention tasty! 10/10

  • Nicjeph on June 09, 2025

    This recipe was yummy. I really like the dosa-spiced potato cakes from Anna Jones, a modern way to eat so I added a tablespoon of black mustard seeds to the potato’s. I spread it between two dishes and have frozen one. Hope the potato lasts the freezer and tastes just as good.

  • chezlarios on November 13, 2022

    Really nice flavors - warm and comforting, perfect for cold days. Took about 2 hours total, so better for a weekend dinner. It was rather too "soupy" for bf -- perhaps bc we did not bother to spin dry the spinach before adding? Or perhaps because we used a Le Creuset pot rather than transferring to a larger baking dish?

  • aliceowlmug on April 15, 2021

    Made this tonight and would definitely make again. I bulked up the bean base by adding a couple of courgettes, carrots and celery sticks which I chopped into fine pieces in a food processor and cooked these down with the onions. I like to add extra umami to recipes so also added some miso, tomato paste and some marmite to the sauce. Also added a bit of honey as it needed a bit of balance. Love the saag aloo topping! I'm not good at sticking to recipe quantities so I'm sure mine made more than the recipe specified, and it made 7 portions!! Very yummy.

  • stepharama1 on January 30, 2022

    This is definitely not a quick recipe but it is worth taking the time to make it. I halved the recipe but kept the amount of spices specified the same and the spicing tasted correct to me. If I'd halved the spices, I think the result would have been too bland/underspiced for our palates.

• Gobi Manchurian

  • Hellyloves2cook on May 26, 2021

    Really lovely dish. Unfortunately I had the incorrect sized cauliflower in my fridge that needed using up. I ended up with an imbalance of sauce to veg ratio which I guess was to be expected. I also didn’t have much in the way of lemon grass either. Oh well, it was still delicious despite the above.

  • chezlarios on April 25, 2023

    Very delicious! Deducted points only because, according to BF, "used too many dishes" and "was complicated."

  • Clog on August 28, 2022

    Superb flavour to the sauce, which complements the cauli and chickpeas very well.

• Harissa roast potatoes with kale

  • eeeve on October 30, 2023

    Made this with harissa pesto, miso, lemon, straight onto potatoes before roasting (no parboiling). The flavour didn't really do it for us. Didn't add the kale.

  • chezlarios on October 22, 2023

    The miso, lemon, and harissa lent the potatoes a really nice flavor, and the kale was a surprisingly nice addition, too. (We ended up only using 100g because it seemed it would have otherwise crowded the tray too much.) BF was a fan.

• Cauliflower ceviche

  • eeeve on March 24, 2024

    Could have done with slightly more detail in the instructions, i.e. whether to use/slice up the stalks as well or just the florets. We enjoyed this as part of a taco spread, but it didn't really work for us as a 'ceviche', it was simply a 'cauliflower, chilli & lime salad'... It was okay but don't think we'll bother again.

• Green broccoli soup

  • eeeve on June 04, 2025

    Not really for me - I think I just don't like broccoli as a soup (prefer steamed or roasted). Other than that it's a fairly standard broccoli and pea soup.

• Greens & caramelised tofu with XO sauce

  • eeeve on December 14, 2025

    Made the tofu plus XO sauce part of the recipe. It tasted great, though all the liquids of the sauce quickly cooked off and I found the resulting dish (caramelised tofu on basmati rice) a bit dry, as didn't want to add any more sauce due to saltiness. Next time I'll make sure to add some greens and add the rice directly to the pan.

  • Pimlicocook on April 17, 2026

    Lots of chopping! The sauce is tasty and the cooking itself is quick. My veggie bf liked it better than I did; it’s not that I didn’t like it, but overall I (non-veggie) found it a bit forgettable.

  • Tealismyname on June 12, 2022

    Hav leftover XO sauce which is yummy but a bit salty. Used tinned corn-- was really yummy.

  • Tealismyname on October 05, 2025

    Made this now a few times-- love the extra XO sauce and goes well with any stirfry

• Cauliflower & ginger soup with maple spiced cashews

  • eeeve on December 15, 2025

    Made only the soup (was alright but not my favourite) and fried cauliflower leaves (liked those a lot). The soup came together quickly, but I still didn't have time to make the cashew topping in addition.

  • chezlarios on May 29, 2023

    Very delicious and satisfying, considering it is "only" a soup (and vegan at that!). The cashews were excellent, providing crunch and extra flavor.

• Celeriac & red wine stew with cheddar dumplings

  • Leo on April 11, 2022

    Surprisingly delicious. Loved the way the celeriac soaked up all of the flavours. The dumplings were light and tasty. We served it with some natural yogurt on the side. Will make again.

  • Mayandbill on December 14, 2023

    Leo said it all, a deeply tasty, warm, savoury stew. Excellent recipe. Simmered mine on hob before putting in oven with dumplings.

• Creamy parsnip, leek & white bean crumble

  • VineTomato on April 22, 2021

    This is absolutely delicious. The individual flavours of lemon, thyme and leek shine through making each mouthful different but coated in delicious creamy garlic sauce. The crumble topping is fabulous. We are not the biggest fans of parsnips, but the flavour is mild and it works. Can't wait to make this again!

  • Tealismyname on January 16, 2022

    Not surewhat went wrong here but it was rather dry and the crumble didn't feel properly cooked. I didn't make this, my partner did so not sure waht went wrong here.

  • breakthroughc on February 06, 2022

    Pros - It is interesting and hearty and used up some parsnips from last year's garden. Cons it was heavy and a little dry. The crumb topping was good. I used an extra Tablespoon of olive oil and it was nice and crisp and probably the best thing about the dish. It did need a fair amount of salt. It makes a lot and easily serves 6. The recipe states an 8 inch pie dish, but I used my gratin dish. I don't think there is any way it would fit in a typical american pie dish. Probably won't make again. It is a fair amount of work for a just okay dish.

  • chezlarios on October 31, 2024

    This was (surprisingly?) good! It seemed like an odd combo (I've never had savoury crumble pie), but it worked. I did use slightly less leeks and parsnips (only 2 leeks and 550g parsnips) compared to the recipe because it's all I had, while keeping the other ratios the same. Perhaps this helped it retain some of the moisture and creaminess? I also used real granda padano instead of vegetarian cheese. I used a 25cm pie dish and it was pretty full - probably would've needed a baking dish if I'd used the full amount of parsnip and leeks.

  • Leo on December 15, 2025

    I loved it. Creamy, savoury and fresh with lemon and thyme. My hubby was underwhelmed. I served it with some Cavolo Nero fried with garlic and wholegrain mustard. Probably not to be repeated sadly.

• Squash caponata

  • Jenny on March 06, 2025

    We added the online link.

• Brown butter double-chip cookies

  • joneshayley on June 05, 2021

    These are the best cookies I have ever made. They are crunchy on the outer side and squishy in the middle with lovely generous choc chips throughout. The brown butter and spelt combine to make a unique nutty flavour too, which we loved. My children haven’t stopped asking for more since I gave them a few an hour ago.

• Broccoli on toast

  • joneshayley on June 07, 2021

    A lovely way with broccoli for a good weekend breakfast

  • anothersarah on February 01, 2022

    Had very low expectations and was blown away by how tasty it was. The yogurt really makes it. I used regular broccoli and it was really too large, took over the whole toast. Next time broccolini.

  • snackbaby on December 09, 2023

    I was underwhelmed by this, perhaps because I needed like four (!!) different pans to prepare my lunch, and by that time I felt less inclined to be particularly excited by this. For me this is one of the rare duds in the book.

• Crispy caper & slow-roasted tomato pappardelle

  • joneshayley on June 08, 2021

    I used oregano and mixed tomatoes. This was a nice pasta, but it’s the crispy capers that are the stand out- they are a revelation. I love them. I’d use a punchier cheese next time.

  • aeybkme on December 29, 2022

    This is a nice tomato pasta but definitely needs fresh pasta to give it the wow factor.

• Carrot soup with tahini & rosemary

  • ksg518 on April 08, 2025

    As others have noted, this is a good soup. But I had a different experience with the chickpeas. It took a while to get them crispy and while they tasted great initially, they quickly turned soggy in the soup. So I'm not sure that part of the process is worth the effort. Perhaps just add them plain after pureeing the soup? I think black beans might be more interesting. In either event, I really liked the rosemary and would add that with the paprika regardless of what I decide about the beans.

  • aeybkme on December 29, 2022

    Really delicious. The chickpeas are amazing, it definitely worth shallow frying them. They're divine!

  • chezlarios on November 12, 2023

    Really good stuff! The chickpeas nearly reminded me of bacon (in a good way). Hard to believe that "boring" carrots could be elevated like this. I substitute balsamic vinegar for the sherry vinegar.

  • Tealismyname on February 11, 2024

    Delicious and heats up well the next day!

• Lemon, asparagus & Jerusalem couscous traybake

  • knityourownyoghurt on May 16, 2024

    I halved the recipe when I realised I didn't have enough asparagus. Thought the flavour balance was spot on, there wasn't too much lemon. I don't eat cheese or vegan cheese (too much sat fat in both) but make my own vegan cheese with extra firm tofu, nutritional yeast, lemon juice, onion powder and more salt.

  • Tealismyname on June 12, 2022

    Kinda weird and very lemony. We didn't have nough asparagus so it felt like maybe the ratios were off. Probably wouldn't cook again.

  • Clog on May 20, 2023

    We loved it. It doesn't need two whole lemons though and it pays to be generous rather than frugal with the amount of asparagus.

• Crispy tofu & broccoli pad Thai

  • aeybkme on December 29, 2022

    A very interesting way of cooking rice noodles. I was dubious but it definitely works. Next time I'd cook the broccoli separately so it remained green but otherwise a tasty dish

• Sticky squash & pistachio flatbreads

  • Tealismyname on June 05, 2023

    I cooked this with courgette and it was delicious. However, whatever you do...DO NOT USE THE SAME PAN and if you do, please wash it. I have really scorched my pan cooking the flatbreads

• Arepas with black beans & salsa verde

  • madeline_fosuq4 on February 26, 2026

    I make this a lot and I sometimes just make the beans or the cilantro sauce. I come back to this recipe all the time.

• Whole roast squash soup

  • chezlarios on January 10, 2023

    The recipe doesn't call for exact weight - just a "medium" butternut squash - and ask that you add up to 2.5 liters in broth until it's a thick soup. I didn't read that part correctly! I roasted one 1kg squash and added 2 liters of broth and got a very watery (though very tasty!) soup at the end, which we deemed "garlic soup". (I like garlic so no personal problem with this!)

• Pea & white bean fritters

  • NoaBC on April 05, 2024

    I liked the idea of these but they completely fell apart, couldn't get the mixture to stay in fritter form!

• Lemon & potato boulangère

  • chezlarios on July 31, 2025

    Easy to make, just needs some time in the oven. The lemon slices and fennel seeds added a really nice flavour!

• Potato, thyme & onion flatbread

  • chezlarios on April 02, 2023

    Quick and good! Used as a heartier accompaniment to a salad (instead of plain bread) and to use up some creme fraiche and potatoes.

• Aloo gobi

  • chezlarios on August 09, 2024

    Fairly easy to make, nice flavours, with minimal ingredients. I had some spare radish greens and added them in as well. Served with basmati rice.

• Five things to do with baked potatoes 3: quick lemony slaw [topping]

  • chezlarios on April 05, 2025

    I'm not a huge slaw fan in general, but this wasn't bad (with the apples and lemon flavor).

• Cauliflower cheese orecchiette

  • chezlarios on February 20, 2024

    Delicious, simple to make, and vegetarian! Felt like a slightly more upscale/healthy mac n cheese. I didn't have enough creme fraiche so I used plain yogurt and it worked out just fine.

• Roast cauliflower, lemon and capers

  • chezlarios on October 15, 2023

    You can't really go wrong with roasted cauliflower! We ate this as a side along with Cornatur nuggets.

• Tomato cassoulet

  • weltengaengerin on October 05, 2024

    This is k e of my all time favourites. It is super simple but so so so tasty and the texture and flavours come together brilliantly!

• Cumin-roasted carrots

  • chezlarios on December 01, 2025

    It seemed like too much orange juice at first, but it evaporated and left the carrots with a nice flavour. The carrots were halfway between steamed and roasted, but they were nice.

• Carrot & coriander seed soup

  • chezlarios on November 10, 2022

    I don't usually like the taste of coriander seeds, and it was very intense in this soup (bf said the carrots didn't even taste like carrots anymore), but somehow, I liked it here - perhaps the combo with lemon, and that it wasn't pretending to be anything other than heavily-loaded?

• Carrot dhal

  • chezlarios on September 13, 2024

    Made more like 5-6 servings for me (I served it over brown rice). Great alternative way to use up carrots!

  • Tealismyname on July 13, 2024

    Really delicious and fairly simple to put together. Careful with grating the red onions etc (mine partially turned to liquid)!

  • pixie_brsj1p on May 29, 2026

    Lovely flavour. We added sunflower seeds and pickled celery at the end for texture and acidity. Serve with naan.

  • ArberaBarbera on February 20, 2025

    I didn't grate but chopped the onion in small bits. Added a handful of raisins for a sweet contrast. I cut the carrots in big pieces and let the stick blender cup reduce them to small ones, to save time. Served it with boiled grains and additional pan fried pieces of smoked tofu. I think additional black beans or chickpeas would be nice for extra structure. Liked the end result and will make again!

• Carrot socca

  • Pimlicocook on October 19, 2022

    Very quick and easy; a sort of chickpea pizza base. I made half the recipe in a small frying pan. It came out maybe 0.3-0.4mm thick and firm enough to flip easily using a plate. Topped with broccoli and feta. A very satisfying supper.

• Kind of Niçoise

  • chezlarios on July 15, 2023

    Pretty decent. It sort of became a sort of mashed potato bowl of sorts, but that's okay. I've got to say, though, the soft-boiled eggs kind of grossed me out. Next time I'd make them hard-boiled.

• Turkish green beans

  • chezlarios on October 07, 2022

    Can't go wrong when feta features on the ingredients list! ;) I used ordinary greens beans, cut into 1-2 inch pieces, and it worked well - no need to salt due to the feta. Ate this with olive bread to make it feel like a more complete meal.

• Green bean curry

  • chezlarios on January 03, 2024

    I felt this worked well enough and was easy to make. Paired it with rice on the side.

  • Clog on September 25, 2022

    If I did this again I would add much less liquid than asked for in the recipe.

• Green beans & yoghurt

  • Clog on August 31, 2022

    Char-grilling runner beans didn't do much for us, and following the recipe quantities we used just a fraction of the yoghurt sauce it produced. While it's a nice enough sauce which is not going to go to waste, I don't see how anyone would want that much sauce for that quantity of beans.

• Broad bean panzanella

  • aeybkme on May 07, 2023

    Delicious. I used normal tomatoes and salted them over a colander to draw the water out. We ate the quantity between two as a main meal.

• Easy greens

  • anniecc on February 05, 2023

    I’ve made this with both kale and kalettes. It’s fantastic with pasta or pan fried gnocchi - I added toasted pine nuts.

• Simple ribollita

  • CourtneyT on March 28, 2025

    Simple and delicious. Easily tweakable depending on what you have in your pantry.

  • Tealismyname on June 12, 2022

    Was okay -- I've never had a ribollita so didn't know what to expect. It was good to use up leftovers and wouldn't be opposed to making it again as it was so easy.

• Greens traybake

  • aliceowlmug on June 06, 2021

    I have almost more questions than answers about this dish. I appreciate it is from a section with small snapshots of dishes but the method didn't make sense. It uses 2 oven trays, one for broccoli and one for kale and beans. It tells you to add lemon zest and crushed coriander seeds then "return the tray to the oven" but it never said which tray to add these to, nor to remove the first tray from the oven. I made an educated guess and the finished product was very tasty, but not necessarily in the same way as the author intended! Also despite using more kale and broccoli than called for, it wouldn't have served 4 (adult portions) - it made 3 portions.

• Lime & double ginger soba noodles

  • Tealismyname on April 12, 2023

    This was a bit odd. I really liked the soba noodles and dressing but the toppings felt odd and the temperature difference didn't quite work for me.

  • chezlarios on May 03, 2024

    I really liked this! I used a mix of sesame and pumpkin seeds, skipped the chives as I didn't have any on hand, and used olive tofu instead of "normal" tofu. I think the latter added a nice salty, briny touch.

  • c8kodo on December 29, 2023

    Delicious! Sharp and piquant early spring with a hint of the summer to come. Would also be good on a hot day. I added asparagus and snow peas and roasted macadamia nuts.

  • anothersarah on February 01, 2022

    Halved recipe which did not work that well and the soba was still sticky with the boiling water. Soba with sauce was delicious, the tofu and greens stuck to the pan and were just ok.

• Lemongrass & tofu larb

  • anothersarah on May 22, 2026

    Really liked this and seems like a good weeknight dish if you prep a little before. The sauce makes it and the grated tofu is a welcome change.

• Greens & kimchi-fried rice

  • pixie_brsj1p on April 30, 2026

    The basic rice recipe with this is our number 1 rice cooking method. It works with different kinds of rice and you can fry extra things before you add the rice (garlic, ginger, onion, chilli, curry paste) and add things ( spring onion, shredded greens, edamame, shredded herbs) on top of the cooked rice before you put the lid on for the rest time. The fried rice recipe is also excellent and easy to play around with adding more veg, using different kinds of kimchi, using mushroom dark soy, adding extra sauces.

  • pixie_brsj1p on May 02, 2026

    Excellent. Added capsicum & red onion. Served with kung pao celery

• Greek olive & herb shakshuka

  • c8kodo on December 28, 2023

    Delicious! I added capsicum and black beans, subbed leek for onion, subbed smoked paprika for paprika; added a sploosh of smoked soy for added umami and a sploosh of chipotle for heat. Great tip about using boiled eggs rather than baking them. A bit heavy for a summer's day - must remember to come back to this one for a hearty winter warmup.

  • aeybkme on March 02, 2022

    I have made this countless times. I use 8 eggs and three tins of tomatoes to make 4 portions.

• Quick squash lasagne

  • Fpcarrjr on January 14, 2025

    Versatile recipe -- can customize the sauce with whatever's around

• Baked dhal with tamarind-glazed sweet potato

  • snackbaby on December 09, 2023

    anna's favorite recipe in this book, and probably also mine. The balance of flavors in here is super lovely, and it just feels like the best hug of a meal. you do need a lot less sweet potato in my opinion.

  • ALawson25 on April 02, 2023

    https://annajones.co.uk/recipe/baked-dhal-with-tamarind-glazed-sweet-potato

  • Tealismyname on October 05, 2025

    Really delicious.Would definitely make it again.

• Halloumi, lemon & caramelised onion pie: vegetarian variation

  • anothersarah on June 23, 2023

    Wasn't sure what to expect but this turned out yummy! It's a fair amount of work and several steps but a unique combination of flavors. Feels like a variation on spanakopita and pretty enough to serve to guests or bring to a potluck. Use 4-5 onions instead of 6 if they're medium to large to avoid leftovers.

  • aeybkme on May 07, 2023

    I found this just fine. I wouldn't make it again.

  • chezlarios on March 10, 2025

    Was good, but quite a lot of work!

• Piquant smoked paprika pasta bake

  • chezlarios on November 08, 2025

    Very flavourful (somewhat sweet?), easy to make, and used very few dishes (only a cutting board and the baking tray, essentially).

  • anniecc on March 08, 2026

    I wasn't impressed with this recipe. Unusually for a pasta bake, the pasta is not pre-cooked but bakes in the dish. I didn't see the point of this at all. It greatly added to the cooking time, and while the pasta did cook through, it absorbed all the liquid and the dish was dry, which from the description wasn't supposed to happen. The pasta also tasted overcooked. The flavours were ok, but nothing to get excited about, I've certainly had much better pasta bakes. The dish makes a huge amount — I would have liked to reduce it, but wasn't sure how to scale the liquid. I actually think it would have been fine to keep the liquid the same but reduce the quantity of pasta. Can't imagine I'll repeat it though.

• Preserved lemon & herb-baked orzo

  • Clog on December 12, 2023

    I shall reduce the amount of water a little bit next time ??! We too felt that it would work best as an accompaniment than as a main dish, and yes there is plenty of it.

  • NoaBC on February 08, 2023

    I made this with coconut collaborative yoghurt and it turned out well! I also added some panko with vegan Parmesan to the top which I think was a good addition.

  • Stephenn31 on November 24, 2022

    Needed more water than called for, but I used a lot baking tray instead of a round one. Would be excellent as a side with something else. Makes a lot of food

  • samfrances on November 26, 2022

    Did anyone make this with vegan yogurt? If so, what sort, and did it work out?

• Sticky sesame-baked cauliflower

  • anniecc on January 12, 2024

    This was delicious, although it was messy and there were quite a lot of steps, not really something to throw together quickly for a weeknight meal. I could imagine using the same technique for tofu. I didn’t have any problems getting the cauliflower to crisp up, even though I crowded it a bit.

  • anothersarah on October 25, 2022

    This was good and feels like one of those dishes to win over meat eaters, meaning it's more about the sauce/batter than the veg. I prefer something lighter for everyday but it's a nice dish for a special occasion. Not all my cauliflower was crispy and I think I should have let it darkened more at the edges before removing from the oven.

  • pixie_brsj1p on April 29, 2026

    I didn't love the texture of the coating- will play around with using different flours. The sauce is great

  • Tealismyname on June 12, 2022

    Oh this is absolutely delicious and addictive. I added tofu to bulk it out. Definitely use a second tray.

  • breakthroughc on January 22, 2025

    Absolutely delicious! I little bit of fuss. My batter took additional water to get to the right consistency. Will definitely make again. I skipped the lettuce and served it with quinoa and the apple, celery, peanut slaw from Six Seeasons. Looking forward to the leftovers.

  • Geric on July 03, 2021

    We really enjoyed this. Had one small head of cauliflower for 2. There was a lot of batter left over but it covered well. The lettuce and rice worked well. If making with a large head of cauliflower I might consider upping the volume of sauce by half. Will make this again. Used tamari and cornflour.

  • Boffcat on May 29, 2021

    This is addictively good. I don't tend to have rice flour, so substitute cornflour in the batter. For the best results you need to space the cauliflower out well on the oven trays to help it crisp (I am sometimes too lazy to use a second tray, which results in soggier cauliflower). When pushed for time I've skipped the batter and simply roasted the cauliflower with the sauce, which isn't in the same league as the recipe 'proper', but still satisfying.

  • chezlarios on September 23, 2023

    I used Thai "Kongsem ground chilli in oil" for the chilli paste and it was waaaay too spicy for us. I'm sure with a different chilli paste or a smaller amount it would have been very delicious!!

  • Pimlicocook on October 19, 2022

    So delicious... the cauliflower is bursting with umami, contrasting nicely with the lettuce and spring onions (I skipped the rice for a lighter supper).

• Baked feta with tomato & smoky peppers

  • chezlarios on November 20, 2023

    I used a mix of poblano peppers from the garden and jarred roasted peppers, on two different types of feta - one from the supermarket, and one from a local farm. In the end we ate both, so two servings instead of four - oops! Next time, would put baking paper as a protective layer between the cheese and the aluminum - the cheese ended up browning right onto the foil.

• Melon, potato, herb & roast feta salad

  • chezlarios on July 06, 2024

    Salty and sweet and nice and lemony. Perfect choice for today: it’s summer, so melons are in season, but it was rainy and on the cooler side, so turning on the oven was not going to make the house uncomfortable.

• Chocolate, olive oil & rosemary cake

  • Pimlicocook on November 20, 2021

    Fabulous flavours (I love rosemary) and not too sweet. The only issue was that 40 minutes was nowhere near long enough. Skewer came out clean but slick (the oil), and the crust made it appear done - but it nearly fell apart when I took it out of the tin after 10 minutes, and I seem to have salvaged it by hurriedly putting it back and into the oven for another 20 minutes. Will definitely give it another go.

  • Boffcat on October 13, 2024

    This was pleasant but not memorable. Mine needed about 50 minutes in the oven.

  • snackbaby on October 22, 2024

    I love the flavors in this, but I agree: the vegan recipe for this cake is so crumbly it just falls apart. Not sure it needs more time per se, as it did seem done, just sparkling water does not have the binding property that eggs have.

• Double ginger & apple cake

  • anothersarah on February 13, 2024

    Fun to make with the hasselback-style apples. My apples were too large (listen to the recipe and go small) and they sort of overwhelmed the sponge but I got no complaints! People loved the ginger.

• Honey, almond & cardamom drizzle cake

  • Chibblywibbly on January 18, 2026

    Not a quick and easy cake - but rich and delicious all the same! The topping/drizzle is necessary. Noted that temp and time needed to be changed from original recipe. Had at 305F convection for an hour, then upped to 325 for an additional 10, turned out great.

• Eat Your Books

  Another brilliant piece of work from Anna Jones.

  Full review