• Andre on June 16, 2020

  This book has the wrong book cover picture. Should be same as master copy, with Jamie Oliver comment at bottom.

Notes about Recipes in this book

• Pasta with pumpkin and sage brown butter

  • KarinaFrancis on November 21, 2014

    I made a few changes, using ravioli instead of parpadelle and sprinkled some crispy pancetta on top, which I cooked for the last 10 mins with the pumpkin. Really nice flavours

  • demomcook on May 18, 2018

    Simple but oh so good. We've used chabocha squash and butternut.

• Pasta with pancetta and peas

  • Breadcrumbs on March 13, 2011

    p. 18 - Delicious! K 9.5

• Pasta with tomato, basil and olives

  • Pamsy on January 06, 2022

    Easy pasta sauce from store cupboard ingredients. I cooked for about an hour to reduce down. Froze half for another quick meal. Very good.

  • ithyt on October 08, 2015

    1.12 Yum and easy but not omg.

  • e_ballad on April 04, 2017

    Our go-to basic tomato-based pasta sauce. So simple that you shouldn't need to get store-bought again.

• Lemon chicken pasta

  • Pamsy on December 09, 2022

    Despite having an average 4.5 member rating I was underwhelmed whilst cooking this dish. However, when finished, it's more than the sum of its parts. Subbed chipotle flakes for red chillies and omitted the basil leaves (forgot to buy). Will definitely be repeated.

  • Breadcrumbs on March 12, 2010

    p. 22 - This is one of our all-time favourite pasta recipes. The lemon, caper, chilies and parmesan combo works beautifully. When time is especially tight, my favourite variation is to use tinned italian tuna (drained). Quick, simple and so delicious!!

  • Eurydice on March 04, 2010

    Best low-cholesterol chicken pasta

• Pasta with chilli, tomato and mozzarella

  • Breadcrumbs on March 13, 2011

    p. 22 - Very good. I liked this, K loved it. I added some grilled hot Italian Sausage to his. My issue was w the sauce. I thought it was good, but not great. It could have been the canned tomatoes I used as they were not my usual Italian brand but I suspect it was just too much of the tomatoes. I think next time I'd use just one can to allow all the other flavours to come through. Nonetheless, I enjoyed this and would make it again.

• Pasta with mushrooms

  • Breadcrumbs on January 30, 2011

    p. 22 - Excellent! I added poached chx to K's. K - 9.5 S-8

• Spinach and ricotta baked pasta

  • Astrid5555 on December 19, 2012

    A little boring - tomato sauce would help.

• Spaghetti with asparagus and lemon cream

  • ithyt on October 08, 2015

    10.13 Used sour cream & had to thicken slightly - delish.

• Pasta with simmered veal shanks

  • Breadcrumbs on March 13, 2011

    p. 24 - This was awesome. I added about 1 lb of wild mushrooms and stirred a little bit of 35% cream in just prior to serving in an attempt to replicate the Tutti Matti dish. This did the trick and the sauce was just great. I also used double the recommended amount of garlic.

• Pasta with broad bean minestrone

  • e_ballad on April 01, 2017

    A good all-round minestrone, though you would definitely have to like broad beans, as it is a large quantity in proportion to its other ingredients.

• Pasta with buttered broccoli

  • ithyt on October 08, 2015

    5.11 Beautiful, healthy and fresh.

• Penne with wilted rocket and salami

  • meggan on May 01, 2020

    I always forget that this is just ok. There needs to be a little something more to hold it all together.

• Simple zucchini pasta

  • Pamsy on August 22, 2020

    Easy to prepare and easy to eat. Halved the recipe and used g/f tagliatelle, added grated lemon rind and 1tbsp lemon juice. The chilli gives a nice heat. Good weeknight dinner.

• Zesty pasta

  • PatriciaScarpin on December 30, 2011

    Delicious, fast and simple - perfect for week-night dinners. I added more lemon zest because I'm crazy for it.

• Toasted crumb pasta

  • Breadcrumbs on March 13, 2011

    p. 30 - Excellent! Super quick and easy to pull together yet great big flavours develop. I added a little parmesan cheese prior to serving. Just wonderful.

• Baked pumpkin and pancetta risotto

  • snarkattack on December 09, 2015

    Also states that carnaroli rice can be used (judging from extra cooking time in a saucepan needed when arborio was used, it is probably superior). Would comfortably serve 3, serve 4 if you're having 2-3 courses in meal?

• Persian spiced pilaf with harissa-seared beef

  • ithyt on October 08, 2015

    10.11 Pilaf - easy and tasty - next time add more cardamom - def repeat.

  • kari500 on August 02, 2016

    The rice is very easy (although I used the timing on my rice, not in the recipe). Could use more salt or something, but a good, solid side.

• Crisp rice omelette

  • Eurydice on November 29, 2015

    Perfect for leftover rice

• Honey-seared salmon with coriander noodles

  • lilham on July 03, 2013

    This dish is certainly very quick and easy. But it is rather bland. I think the problem is the large amount of julienned courgette in the noodles, and there isn't enough dressing for both.

• Chilli cashew chicken noodles

  • Gio on January 11, 2016

    Pg. 58. This recipe is one of the very few from the book that left me wishing there was another flavor note to round out the dish. For me there was something missing even though strong flavors are present. We have had many wonderful tasty meals from this book in the past so this one was a surprise. The person who cooked the recipe before me gave it the three stars, and I would do the same.

• Asian chicken noodle soup

  • e_ballad on October 01, 2020

    Quick & easy, but underwhelming.

• Bok choy and noodle stir-fry

  • Skamper on January 04, 2021

    Made a half batch for two of us. Despite the garlic, ginger, and red chili, we found this rather bland.

  • Gio on February 20, 2016

    Pg. 62. We've cooked this terrific recipe several times in the past, the latest being last night. Usually I have to change out various ingredients for one reason or another but it always satisfies. Lovely fresh flavors, and sensible seasonings add to the enjoyment. We used soba noodles and a variety of mushrooms last night and they worked very well. Whenever we want a simple comforting dish this is what we choose.

• Chickpea and roast pumpkin soup

  • debkellie on August 04, 2016

    A different take - the pre-roasting gave for a lovely depth of flavour. Next time, I'd blend the honey and mustard with the pumpkin /stock as the Dijon I used appeared to leave tiny globules of mustard in the finished soup.

• Garlic chickpeas with cumin-fried fish

  • Gio on May 25, 2016

    Pg. 80. Loved everything about this dish. The various flavors, the textures, the easy prep and execution. Deserves several revisits!

  • Breadcrumbs on March 13, 2011

    p. 80 - Made this in Jan '03. Awesome. . . especially the chickpeas. I used onion vs the leek called for and would double the fish spice next time and use a smaller pan so the spice is deep enough to get a coating on the fish similar to that in the book. Still . . . just wonderful. Quick and easy.

  • Skamper on February 11, 2020

    The fish was good - we both liked it - but the chickpeas were great. Made a half batch for the two of us, and added the leftover half cup of chickpeas to a salad the next day. Forgot to get a red chili, so added a few shakes of chili flakes.

• Lentil and potato mash

  • ithyt on October 08, 2015

    7.15 Nice change from normal mash.

• Green olive baked chicken

  • Pamsy on August 22, 2020

    Very tasty. Can use green or black olives. Serve with couscous or mash to soak up the lovely flavours of the pan juices.

• Onion, anchovy and olive tart

  • bellatavia on October 01, 2011

    I have made this recipe several times, and it is so easy, yet it presents very well. My guests are always impressed, and the anchovies really mellow and dissolve in the oven so that people who usually shy away from them don't even realize they are in there. Don't mention the anchovies, and watch the anchovy-phobes gobble up their slice of tart!

• Pea and tuna tart

  • e_ballad on July 02, 2017

    This was ok, but I suspect salmon instead of tuna would have been a nicer combination, as the tuna seemed to overpower the peas & mint.

• Fish roasted in capers and lemon butter

  • Skamper on November 13, 2020

    Easy and quite tasty. Make sure the butter is very soft so the topping spreads easier. Made a half batch and used tilapia.

• Warm potato and tuna salad

  • Gio on April 24, 2013

    Warm Potato Salad, Pg. 106. Apr 19, 2013. Love this! Simple, easy and delicious. I'll not slice the potatoes next time because as hard as I tried not to let it happen some slices collapsed. I'll cut them in the usual potato salad chunks. Served on a bed of shredded dressed green leaf lettuce and the inner leaves of a head of escarole. This is a perfect main dish salad when a light meal is desired.

• Seared salmon on coconut spinach

  • Queezle_Sister on December 22, 2014

    Stunning flavor, a bit spicy, and fish cooked to delicate perfection. The salmon is a fairly standard approach - marinated in ginger, sesame oil, and soy sauce - but then quick seared over very high heat. I used a large cast iron skillet, and cooked for about 4-5 minutes/side, rather than the 1 minute suggested. A thinner filet would be fine at the 1 minute mark, though the intention was to have this fish on the raw side of rare. The salmon is served on coconut spinach, prepared with asian chili sauce, garlic, and chili peppers (spicy). Then you are instructed to add 2C coconut cream. I used regular coconut milk, and too much spinach, and it turned out soupier than suggested by the accompanying photo. Regardless, the spicy coconut spinach was a perfect foil for the salmon. If you prepare this, use the thinner pieces for eaters who are squeamish over raw fish.

• Crispy spiced Thai chicken

  • Eurydice on July 22, 2016

    Quick and easy and tasty

• Asian-style ribs

  • Gio on April 24, 2013

    Asian-Style Ribs, Pg. 116. Apr 22, 2013. I used thick boneless pork shoulder "ribs" cut in half, a few in thirds because they were thicker. The pieces were dredged in a marinade consisting of: hoisin sauce, grated ginger, soy sauce (I used 1/2 dark & 1/2 light), sesame oil (dark), Chinese rice wine, Chinese 5-spice powder, Perfectly cooked ribs - sauce was delicious. .

• Chicken and pumpkin stir-fry

  • Eurydice on March 22, 2010

    Good recipe if you have chicken and pumpkin to use

  • ithyt on October 08, 2015

    9.13 Scrummy quick meal. Tastier than it sounds.

• Greens in oyster sauce

  • Skamper on November 15, 2020

    Very good. Half batch of sauce was more than enough for two.

  • Gio on May 29, 2013

    Greens in Oyster Sauce, Pg. 124. 4.22.13. greens are first steamed then dressed with a tantalizing sauce comprised of sesame oil, shredded ginger, oyster sauce, brown sugar, and Chinese rice wine, all of which has been simmered till thick and glossy. The recipe suggests a variety of greens such as bok choy, gai lan, broccoli, or green beans. Since I had an enormous head of escarole I used that shredding the large outer leaves, more than enough for 2 people. Wonderful aromatic flavor from the sauce! Would work on almost any vegetable.

• Spiced tofu

  • bellatavia on January 22, 2016

    Super quick and easy! Very tasty with any steamed of sauteed veggies.

• Green curry chicken with sweet potato

  • meggan on March 09, 2018

    Quick and easy - cut the chicken into cubes but would be good as a whole breast too.

• Harissa and yoghurt baked chicken

  • sarahburdon on June 18, 2013

    Really good. Kids loved it. Added double harissa

• Sweet potato curry puffs

  • ithyt on October 08, 2015

    9.11 Yum for a change.

• Peach and raspberry tart

  • ithyt on October 08, 2015

    1.11 Don't press fruit down too far just sit on top as mixture does rise slightly. Very easy to make - quick dessert.

  • Eurydice on January 31, 2012

    My favourite way to use fresh peaches or nectarines or plums. Very easy.

• Easy chocolate cake

  • debkellie on February 10, 2021

    Sounded, tasted & looked promising.. but incredibly dry

• Baked winter fruits

  • Pamsy on May 31, 2019

    Good recipe for an easy dessert. 150gr brambles and 2 pink lady apples plus 2 teaspoons sugar and 2 dessertspoons kir divided between 2 custard cups and baked for 30 mins. Rather than the marsala custard I made Delia's Proper Custard Sauce.

• Cinnamon pear pies

  • Eurydice on September 02, 2014

    I rated this in error and can't remove my rating.

• Pear and almond galette

  • Astrid5555 on December 19, 2012

    One of my favorite desserts for unexpected guests. Very simple and quick, no effort needed.

• Food-processor banana cake

  • Pamsy on August 21, 2020

    Easy to whizz up in the F/P and mini processor(mashing banana). As I had xl eggs I only used 2. No sour cream so used Greek yogurt. Used 3 bananas. Error on my part as I only used 90gr butter instead of 125gr! Gluten free SR flour 225gr. As always with banana cake the outside was very brown and I feel the sugar could be reduced significantly. One good thing was the colour was lemony rather than the unappealing grey of some banana cake. Baked in my bundt tin for 45 mins at 180c. Definitely worth repeating although it's not the most attractive looking cake. I suppose if you were serving to guests you could dust with icing sugar.

  • ithyt on October 08, 2015

    4.12 Very quick to make. Looks great - v rustic.

• Choc honey snaps

  • ithyt on October 08, 2015

    5.12 Quick and easy - spread quite a bit in oven - more a snap than a biscuit. Honey flavour quite strong.

• Flavoured sugar

  • snarkattack on May 22, 2014

    use this to flavour breakfast - bircher muesli, porridge

• Caramel yoghurt

  • snarkattack on May 22, 2014

    use this to mix with bircher muesli

• Baked couscous with lemon and parsley chicken

  • Breadcrumbs on March 13, 2011

    p. 80 - Another hit from Donna Hay! We thought this was amazing. Another easy and delicious DH dish. Our chicken breasts were fairly thick and took approx 40 mins in the oven. Next time I'd use 4 breasts instead of 2 for this quantity of couscous and, we'd then have some leftovers! Excellent!

  • ithyt on October 08, 2015

    1.12 Enough couscous for 4 breasts - scrummy.

  • Skamper on November 15, 2020

    We both liked. Used only 1 c of couscous which was more than enough for two. If using thicker breasts, cook a bit longer in pan.

• Lisa Is Cooking

  The photos grabbed my attention immediately, and the recipes are so straightforward there’s no reason not to jump right in and get cooking.

  Full review