Notes about Recipes in this book

• Kipper pate

  • Poppyseedbagel on June 02, 2019

    Delicious. I used 2 Manx kippers, cooked by being put in a warm jug then boiling water being poured over & left for 4 mins. This gave 178g meat, so I approx. halved the recipe.

• Nasu dengaku

  • stephengk on January 13, 2017

    Superb. Served with Japanese cabbage pancake - "okonomiyake" Sauce is excellent. Good with other dishes especially green veg sprinkled with sesame seeds.

• Iman Bayeldi

  • stephengk on January 13, 2017

    Thought this would not be great because doesn't have the traditional middle eastern spices but turned out soft, tasty and succulent. Used tinned tomatoes and jar of frito diluted with a little water instead of fresh tomatoes and tomato juice

  • Agaillard on February 12, 2018

    Pretty! And tasty, without being extraordinary, it is a great little dish! I added cayenne pepper (a little) to spice things up, and used round Italian aubergines. I served with smoked beef sprinkled with olive oil and fresh pepper. Nice, pretty and tasteful Mediterranean/Middle Eastern lunch :)

• Fried courgettes with skordalia

  • Agaillard on March 11, 2018

    I chose this recipe as I had cut courgettes made for another recipe and wanted to use them up, and I was intrigued by skordalia as I had never heard of it before. This is funny! Very tasty and simple to make. The courgettes however make sure you cut them a little thick, as specified in the recipe, otherwise they will overcook too easily (that is what happened to me!) - I might just use the Actifry next time to have a healthier and more homogeneous result.

• Simple cream of vegetable soup

  • Agaillard on January 15, 2021

    Just made for lunch.... I didn't get his cooking instructions at all and had to change them anyhow as I do not own a mouli-legumes but do a pressure cooker which was my only big enough pot anyway... I cooked the vegs with butter/oil a little bit as advised, then pressure cooked all the vegetables together with a little stock. I intended to then immersion blend them then pass them through the sieve as suggested, but found the texture was fine after the immersion blender so ended things there and simply added the cream, a splash of soy sauce, salt and pepper. I served with an open baguette sandwich of ham, salad and fresh goat cheese. Overall the soup is satisfying though quite ordinary I think.... Still good :)