Not sure why this is a sorbet, when buttermilk is the main ingredient. On the other hand, it did seem rather like a sorbet.

I used only 2/3cup (rather than 1cup) white sugar for the "broth", which was fine. No corn syrup, so I used Lyle's Golden Syrup. That seemed ok.

Ed, who doesn't much like lemony things, thought it was too lemony. I, who does like lemony things, thought so too. The lemon taste overwhelmed the subtler almond taste. I would reduce the lemon juice to 1/4cup (rather than 1/3cup) next time.

We enjoyed this (a whole recipe) as a vegetarian main. Tarted it up at table with some ground red pepper flakes.
We thought it would be good as a side for a bbq or a pot luck meal.

In general, this is an excellent way to cook and serve artichokes. The whole chokes are steamed, then cut in half, dechoked, and grilled, along with lemon halves. The halves are served with Spicy Garlic Mayonnaise, aka aïoli. I didn't make this, but tarted up some store-bought mayo with piment d'Esplette, garlic, and lemon juice. One half artichoke per person, a nice serving for a starter or side dish.

Small problem: The recipe says it serves four and asks for four artichokes. These are cut in half, each half grilled and served on small salad plates. But that makes eight servings. Before I realized this, I bought two artichokes for the two of us. I'll grill the remaining halves in the next days.

Excellent, although I do wonder about the serving size. Two pounds is about 900g, which Wells thinks will serve 8. Those would be very dainty servings. I usually count 400-500g to serve two, and did tonight.

I halved some tiny amandine potatoes. Forgot to crumble on the oregano at the end, which might have made them extra nice.

A very nice risottto. My peas didn't get done in the time Wells specifies, but an extra couple of minutes helped that.
A nice summer dinner with a salad.

A pretty good and easy (and not too messy to make) tomato sauce with a good texture. It needed a bit more salt at table, and some ground red pepper flakes were nice too.

4.5 even.
Really liked this. It takes a bit of time, largely unattended once it's going, but it's easy to make. Would be good for company since it can simmer away till you're read. DH thought there was a bit too much tarragon, but that could have been my fault.

4.5 even.

A recipe that serves ten is not your usually thing. I've never bought smoked salmon in a pack that had more than six siices. Maybe ten is the next break?

I had four slices to serve two. It's hard to arrange two things on a plate attractively. I think it would be better to cut a bit off each to make a third pile/roll/whatever.

I made about a third of the sauce, which was fairly easy to divide. The sauce was yummy. The extra went well over steamed green beans with the main.

Definitely a keeper.

It's curious that the French name for this recipe is Saumon Fumé, Sauce Moutarde a la Menthe, but there is no mint involved. The herb is either fresh dill or wild fennel (which we used to have, but DH mowed it down. :-( ) Can't quite imagine mint. Think that should have been aneth=dill.

This was easy and good.

Good stuff. Made it for the Zucchini Carpaccio, but having no trouble using it up on other things.