Notes about Recipes in this book

• Peanut butter pie

  • biptutti on July 11, 2010

    The peanut butter mixture needs more sugar, recomend milk chocolate rather than dark for the topping it was too bitter against the peanuts

• Chicken, grape and Champagne pies

  • debkellie on January 21, 2016

    My husband spent a day in the kitchen yesterday: Maggie's sour cream pastry is a beautiful case for a very tasty filling. We had a bubbly that was deemed "too sweet to drink", and of which we'd bought 2 bottles, but it was fine in the sauce. Recommend.

  • debkellie on May 06, 2020

    Returned to this .. winter has arrived. We used smaller tins (10 x 4) .. enough filling as made for 8 single serve pies. Just need double the pastry ! Worth a try if grapes are in season in your neck of the woods ;-) (you can substitute reconstituted sultana grapes - soaked in Champagne of course!).

• Slow-cooked beef fillet with crushed black pepper and balsamic

  • Melanie on April 03, 2015

    Agree with previous reviewer - this is a great dish and well worth making! Great for ensuring perfectly cooked meat for a dinner party. I have made twice now and everybody has enjoyed the dish - I haven't seared the beef which is an optional extra step. I bought the book based on this recipe...

  • vagrantimp on December 01, 2012

    Very long cooking time (min 4hours + prep). Well worth it.

• Candied ruby grapefruit

  • KarinaFrancis on October 20, 2013

    These are great dipped in dark chocolate and served with coffee

• Potted prawns

  • Ladyredspecs on December 05, 2015

    Made this as per instructions but had to check elsewhere to get a clear butter clarification routine. My advice is don't brown the butter, the flavour overpowered the prawns. I would also recommend cultured butter for a cleaner flavour, and perhaps adding some lemon zest to the butter infusion.

• Broccoli with almonds and lemon butter

  • e_ballad on January 09, 2018

    A crazy amount of butter. The broccoli was swimming in it.

• Kangaroo fillet with beetroot and anchovy butter

  • e_ballad on October 30, 2017

    If you adhered to Maggie’s cooking times, the kangaroo would still be bounding all over the plate. We doubled the cooking time & it was still very rare, verging on ‘blue’. The anchovy butter was fine, though this made an extraordinary amount. The beetroots were a bit meh.

• Meatloaf with tomato sugo

  • e_ballad on June 14, 2020

    I wonder if my sauces were not as thick as those used by Maggie as this was still incredibly ‘wet’ despite cooking for a further 20mins. It tasted great, but it really suffered texturally.

• Macaroni cheese

  • e_ballad on September 03, 2018

    Not for the faint hearted! Extraordinarily rich, this is the epitome of comfort food. We prefer our mac ‘n’ cheese to be a little less heavy for an everyday meal.

• Steak sandwiches with skirt steak

  • lou_weez on August 02, 2021

    The rocket mayonnaise and caramelised onion is worth making.

• Sultana cake

  • lou_weez on March 05, 2017

    This is the sort of cake you have with a big dollop of cream and a cup of tea. Really homely and delicious.

• Beef tagine with dried fruit

  • valbe on February 14, 2023

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