Notes about Recipes in this book

• Pearl barley, apple and prosciutto salad

  • e_ballad on November 29, 2017

    Whilst I did like this, it was a very heavy salad, largely due to the quantity of pearl barley. Next time I would drop this by perhaps 1/3 & incorporate some salad greens to lighten it.

• Pancetta, pea, lentil and mint salad

  • e_ballad on November 30, 2016

    Incredibly simple but so fantastic. I cheated by using the rendered fat from the pancetta rather than the olive oil, by mixing the lentils & blanched peas/beans in the pancetta frying pan. Only flavour goodness to be had. The toddler ate his body weight in this salad - a good thing as it makes quite a lot (more like 6x serves rather than 4x, & we're big eaters).

• Pea and pasta frittata with prosciutto

  • e_ballad on June 13, 2019

    Need dinner on the table in 15 mins? This is your dish. Could easily adapt to include other veg/herbs/etc. The prosciutto is served either wrapped around individual slices (too much of a faff) or heaped on the side (redundant) - I’d incorporate it into the frittata next time.

• Ocean trout and mung bean kedgeree

  • e_ballad on July 24, 2021

    I really enjoyed this, not so much the rest of the family. The mung beans need soaking for 3hours & the rice for 30 mins, so not really a midweek/quick meal from a prepping standpoint.

• Lamb pilaf with Middle Eastern spices

  • KarinaFrancis on October 12, 2014

    This is a winner, very tasty and while a little time consuming, it's simple. I used dried cherries instead of the apricots which was a nice sour note against the lamb. A dollop of yogurt on the side was a good accompaniment.