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Margaret Costa's Four Seasons Cookery Book by Margaret Costa

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Notes about Recipes in this book

  • Andalusian lamb stew

    • saladdays on October 13, 2013

      A good Autumn casserole, comfort food as the days get colder and shorter. It has a light end of summer taste using green peppers, tomatoes and olives. I used pitted green olives and not pimento-stuffed ones as that was what I had in the cupboard.

  • Mrs. Postgate's green tomato chutney

    • Melanie on June 14, 2015

      Interesting flavour, not convinced I would make this one again. I'll see how it goes after another few meals. It is possible that I overcooked the chutney as the texture was not as loose as I would have liked.

  • Braised lamb chops

    • veronicafrance on March 08, 2013

      This somehow didn't work for me. After half an hour's cooking the tomatoes and mushrooms were still raw. Because I didn't want to overcook the lamb, I ended up scraping them off and zapping them in the microwave. Even if the recipe had worked properly, it still wouldn't have been very interesting, so I won't be doing it again.

  • Baked rhubarb and orange sponge

    • veronicafrance on March 08, 2013

      What a disaster. The amount of topping was laughably inadequate for the amount of rhubarb, and what little there was sank into the fruit, leaving a thin scraping on top. Luckily the rhubarb tasted good, but if I made it again, I'd double the amount of sponge mixture.

  • Greenage, orange and walnut jam

    • veronicafrance on October 17, 2014

      This makes a nice change from standard greengage jam, though the walnuts make it a bit inappropriate for spreading on toast. The citrus fruits help it to set -- too well in my case, but that's my fault, not Margaret Costa's.

  • French cherry jam

    • veronicafrance on June 22, 2013

      Easy to make, but I've yet to taste it. Will report back! Later: this is a French set preserve so it's a bit too runny to spread on bread. But the flavour is lovely! It's like that expensive fruit preserve you get in small jars in delicatessens.

  • Belgian bun cake

    • veronicafrance on October 20, 2014

      This is a delicious fruited brioche/tea bread. It's a go-to recipe for using up home-made lemon curd. I use whatever dried fruit I have -- apricots and cranberries with candied orange peel this time. Dough can be made in a stand mixer -- just throw everything in and knead with dough hook. Add a little more flour if it seems too wet to handle.

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  • ISBN 10 1902304209
  • ISBN 13 9781902304205
  • Published Sep 30 1999
  • Format Paperback
  • Page Count 377
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

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