Notes about Recipes in this book

• Rare roast beef with fresh herbs and basil oil

  • Cheri on February 07, 2012

    See recipe in Salad as Meal cookbook.

• Simplest chicken-and-leek stew

  • TrishaCP on November 01, 2014

    I love leeks and mushrooms together and this was a tasty and fairly quick meal. However, I didn't enjoy the chicken as much as the other components of the dish. I subbed crème fraiche for sour cream because that was what I had on hand.

• Za'atar-rubbed pork tenderloin

  • rmardel on July 19, 2013

    We love the combination of flavors in this, although if the weather is amenable, I am more likely to leave the pork tenderloin whole, rub it with the oil, za'atar and salt and grill it. I lose the pan juices from the pork when cooking the vegetables but they are still good.

  • TrishaCP on August 05, 2013

    I enjoyed the flavors in this dish quite a bit-we served it with whole wheat couscous and that was the perfect foil to mop up the pan juices. I left the tenderloin whole, seared it and then put it to finish in the oven.

• Goan shrimp curry

  • Delys77 on December 08, 2011

    The flavours and texture were not those of your typical curry. The dish is nice but make sure you grind the paste very well and maybe go a touch lighter on the cumin. Serves closer to 3

• Garlic confit with thyme

  • Barb_N on August 19, 2020

    I had a large amount of peeled garlic that I needed to rescue after using some for a South Indian pickle. This is quite versatile and leant the most divine smell to the kitchen for days after cooking it. I definitely prefer this to oven roasted garlic.