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Not made as a salad because I just didn’t fancy it cold. Would have been perfect with sourdough toast. Also this was a little acidic, although I think that’s my heavy hands with lemon rather than the instructions. But worth care. Any bean will do. From Sophie Grigson, Exploding Tomatoes Pg. 48
Wonderful curry. The instructions are a bit wandering and easy to misstep, would benefit from reinterpreting a little. Only modification was to fry the paneer a little initially. https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/#wprm-recipe-container-37738
Excellent, comforting stew, well proportioned, rich flavour, warming and hearty without being stodgy. Big fan. The parsnips were nearly omitted, which would have been a grave error such was their importance to my enjoyment. Well done parsnips. You can’t really go wrong with a check stew given enough time in a pot to be honest, but you can do many things to elevate it. Use a good, proper stock, for one, in this case made with a multi cooker, initially pressured for the briefest time to quickly bring things to temperature, then slow cooked for like… 6 hours or more.…
Wonderful brown butter icing, which I would use in many circumstances; fresh, home made plum jam that I deliberately made more liquid than a normal jam – resulting in some… slippage; dense sponge… Feel like I haven’t figured out the reverse cream method yet… Worth investigating. From https://www.theguardian.com/food/article/2024/sep/06/plum-and-brown-butter-cake-recipe-benjamina-ebuehi
Dan Dan noodles Pan fried hake fillets and … something Risotto and horrible extra firm tofu – Always a mistake. Tom Yum / Sweet & Sour soup Rhubarb & Meringue thing
Don’t go too heavy on the houmous, a thin layer rather than a mound. Masses of the aubergine would be a better balance, in my opinion. Very good though. Efforts to make the lamb as tender as possible are, needless to say, beneficial. And getting is as flavourful as possible is huge… Again, perhaps seems unnecessary to say, however everything else here is a sort of background flavour, so something strong is required. Also something zingy. Preserved lemons ideal. From https://www.ocado.com/recipes/lamb-and-aubergine-loaded-houmous/1Py8KKI0me7PBOieWO3AGI Ingredients 15 total Method 5 steps
I love these. They are dangerous. From Sift
Using oxtail, and reducing cooking time by pressure cooking. However this is fiddly! It’s a lovely way of ensuring things are cooked exactly as you like, but so much effort to separate the hob cooking and bulk stew cooking like this… I’d be interested to see if something similar can be achieved with a little less fuss. Nonetheless, this is very tasty. Olya Hercules, https://oliahercules.com/writing/let-me-count-the-ways-of-making-borscht
I liked for it’s speed and simplicity and general goodness. It’s a wonderful treatment of kale, and I would do it again. It is missing… Something. A bit of depth? Earthiness? Maybe there was just too much zing? Not sure, honestly. But it was good, and would probably improve if treated to all the trimmings. https://www.theguardian.com/food/2025/mar/04/sausage-kale-and-lime-black-bean-stew-recipe-georgina-hayden
The chicken was slightly over cooked here, you could definitely lose a few minutes in the oven, and the sauce not really right at all… I’m not sure the creme is really necessary at all, but I’d definitely massively reduce the amount. Otherwise, this is a delight. It really infused the chicken with garlic and herb, and the crisp of the skin is wonderful. Definitely a go to recipe. Ingredients: – 4 chicken pieces (thighs or breasts) – Salt & pepper, to taste – Flour, for dusting – 2 tbsp olive oil – 2 sprigs rosemary – 2 sprigs thyme…