Notes about Recipes in this book

• Asparagus with tomato dressing and crème fraîche

  • MissQuin on October 14, 2013

    I think the mismatched seasons work against this being a really fantastic dish - Asparagus is best in spring and tomatoes late summer - but it was still delicious. I used cherry tomatoes as normal tomatoes wouldn't have been sweet enough this time of the year and grilled the asparagus. (I also recommend doubling the dressing - It is brilliant spread on toast with a fried egg an bacon. The prefect hangover cure!)

• Clafoutis

  • sjwill82 on September 03, 2017

    I didn't have cream so substituted milk. I didn't have ground almonds either but added some almond flour. Good result but I think it could have been a little sweeter in the batter. I added some kirsh to the cooking cherries and reserved some of the juices for drizzling over the clafoutis and ice cream

• Lobster salad with fennel and blood oranges

  • meggan on July 11, 2017

    Very good - I did not have blood oranges but used navels with agretti, basil and chervil. I wanted to try agretti but found it rather tasteless so next time I would use some other green such as arugula.

• Ribollita

  • Bloominanglophile on November 04, 2013

    This is a traditional Tuscan "stew"--great for when the weather turns cold! I enjoyed the use of farro instead of bread (from what I understand, barley is the closest substitute). I also used canned beans since I wanted to serve it that night, which may have resulted in a sludgier stew (still delicious, though). Do season each step well. Also, be generous with the olive oil drizzle on top. A sprinkling of sea salt also gives lovely bursts of flavor to this dish. I served this with the Pickled Pumpkin with Burrata (p. 162).

  • e_ballad on June 12, 2019

    As written, this was quite bland. I cheated & added some crispy pancetta to lift it. Using well-seasoned stock instead of water may also work.

• Salad of poached salmon, black rice, and watercress

  • Cheri on December 20, 2010

    WOW! Beautiful presentation. Wonderful blend of flavors. Served to a large dinner party of diverse tastes, everyone loved it

• Chickpea and chard soup

  • Melanie on June 13, 2014

    I loved this - it tasted much better than I was expecting (considering it was almost a pantry meal). I used tinned chickpeas and substituted silverbeet for the swiss chard. I loved that the greens were blanched separately, it really improved the final dish. Tasted best on day 1.

• Wild garlic and white bean curry

  • MissQuin on February 11, 2015

    This is a beautiful recipe. Not quite vego because of the fish sauce but close. Don't worry about not having wild garlic ramps (Let's face it, unless you live near a farmers market you're going to have a hard time finding them) baby spinach, and if you have them on hand a handful of spring onions split lengthways, was perfectly fine.

• Slow-roasted tomatoes

  • Bloominanglophile on November 04, 2013

    These are awesome--a revelation!!! The salt/sugar/pepper mixture for the tomatoes makes more than needed, Also, I used less pepper than recommended for the mix.

  • DKennedy on September 14, 2020

    Made this so I could make the chili sauce which uses these as a base. I made 5 lbs worth, knowing 3 lbs would go into the sauce. The rest I submerged in oil and is holding in my fridge. I used 3rd quality summer tomatoes from the Farmer's market.

• Nectarine and tomato salad with prosciutto and buffalo mozzarella

  • sjwill82 on September 02, 2017

    Made many times over the years. Often making small changes depending on what is on hand.

• Pickled pumpkin with burrata

  • Bloominanglophile on November 04, 2013

    This is a great dish that I served as a "salad" alongside Mrs. Gyngell's Ribollita (p. 66). It was a flavorful contrast to the sludgy (in a good way) stew. The sweet and sour pickled pumpkin and creamy, rich burrata and the rich, tangy slow-roasted tomatoes (as well as the herbal dressing and balsamic vinegar) were a wonderful juxtaposition of tastes! My family didn't care for the pickled pumpkin (I used ambercup squash), however, which is a shame because it makes a ton! I will post again when I find good uses for this unusual ingredient.