Notes about Recipes in this book

• Drambuie and prune custard tart

  • Pamsy on June 09, 2020

    Only made the custard filling and it was very good. Halved the recipe to fit a 7 inch loose bottom tart tin, just the right amount. Baked in 30 mins. Link this recipe to a Moro Cherry and Custard Tart.

• Champagne jellies with a citrus fruit salad

  • Pamsy on November 27, 2023

    Lovely way to finish a rich or heavy meal. Jelly is so simple to make and pairs perfectly with the citrus fruits. I use Prosecco instead of champagne. 4 sheets Oetker.

• Roast partridge with garlic baby kale, deep-fried parsnip shreds and game gravy

  • Pamsy on January 17, 2022

    Lovely special occasion dinner. Loved the parsnip ribbons. Didn't make the gravy as I only had Partridge breasts (from Waitrose) rather than whole birds. Made sauce with shallots, Madeira, redcurrant jelly and some cream. Kale with garlic was tasty. Good for a dinner party.

• Butter bean soup with chilli and deep-fried chorizo

  • Pamsy on October 15, 2020

    Warming, tasty winter soup. The chorizo garnish gives the finished dish a touch of class. Freezes well.

• Feta frittata with smoked salmon and herbed crème fraîche

  • Pamsy on October 15, 2020

    Half the recipe served 4 as a starter. Used hot smoked salmon from the Fishbox. Herbed creme fraiche was excellent.

• Roast monkfish with cumin-roasted carrots and a spicy carrot juice sauce

  • Pamsy on March 02, 2023

    The monkfish was good and the cumin toasted carrots okay, but the spicy carrot juice sauce was weird and a bit too "cheffy". Won't make again.

• Baked potatoes with spinach, Arbroath smokies and poached eggs

  • Pamsy on August 10, 2019

    Excellent. Could use cod or haddock. Try adding a small amount of milk or cream to mash to loosen it slightly. Feb20 - still think this needs even more milk/butter/cream in the mash. Try to think of a spinach alternative, spring onions perhaps? Also, try Cheddar or Red Leicester instead of Parmesan and add some cheese to the mash as well as the topping.

• Oaty rhubarb crumbles with rhubarb sauce and crème Anglaise

  • cookingGib on July 30, 2023

    p 143