• Leo on January 29, 2025

  I bought this because of the comments on EYB about some of the recipes. It's not the prettiest book on my shelf (its dated and second hand) but it may become one of the most used. I want to cook everything in it.

Notes about Recipes in this book

• Beef stew with herby dumplings

  • TLouise on October 21, 2021

    This is a great stew which tastes even better the next day. I cooked for 50 mins in a pressure cooker.

• Greek chicken and pasta stew

  • TLouise on September 22, 2021

    Great stew I love the flavours in this dish.

• Venison and chestnut casserole

  • saladdays on January 24, 2025

    Used a packet of mixed game from the supermarket in this instead of just venison and added a few juniper berries and it made an excellent meal with mashed potatoes. As is often the case it was even better the next day!

• Venison with juniper and white wine

  • saladdays on January 06, 2026

    Used this recipe to cook a pack of mixed game from the supermarket. Red wine instead of white as I already had a bottle open. Marinated meat for about 2 hours, it was good.

• Veal with white wine and gremolata

  • saladdays on January 28, 2019

    Such a good recipe, used less meat and kept the vegetables the same (Veal is expensive!). Cooked it in a low oven rather than on the hob and it was ready in just over an hour. It's worth making the gremolata too. Served it with mashed potatoes rather than the suggested sautéed ones.

• Lamb tagine with apricots and almonds

  • Leo on October 06, 2025

    Delicious and reasonably straightforward to prepare. The flavours were subtle. My only addition was a squeeze of fresh lemon juice rather than salt to lift it. I don't think this recipe will become a regular but it's a reminder of how good a lamb tagine is. I cooked for 3 hours at 140C (fan) turning it up to 160C for the last hour.

• Pork braised with ginger, garlic and sweet soy

  • sarahj22 on July 07, 2017

    The author states in her introduction that she's made this so often she's dreamt about it and it really is that good. I've cooked this for lots of guests and everyone has loved it, and it's very simple to put together. I made the garnishes the first time but I wasn't sure they added anything so I usually leave this step out. Make sure to use kecap manis as suggested and cook the pork until it can be shredded easily. Tenderstem broccoli makes a nice alternative to green beans.

• Pork belly braised with satsumas and medieval spices

  • Leo on January 04, 2026

    Cooked recipe as written. Far too much watery, bitter sauce. Unbalanced. Used all the usual tricks to make it edible. The flavours from the rub did not translate into the sauce. Served with parsnip puree which I loved and M hated. Definitely not a repeat.

• African stewed beef with peanut butter

  • TLouise on March 15, 2022

    This was good and easy to put together. I would make it again.