this went down very well in my house served as part of a mezze with dips. Very well flavored, my only problem is that it is a bit time consuming. Its not hard to make but with all the roasting then cooling then mashing and cooling again it did take a while. I also used plain flour instead of gram flour to no ill effect. Great taste but i doubt ill make them again.

horrid! dont try.

these were so simple and tastey that ill deffo make these again. I served these with chips, salads and pitta bread. It was like having a homemade takeaway.

A lovely and simple way of cooking asparagus, which is a nice change from boiling. It gives the asparagus a chewy tecture.

sooo good, a nice uncomplicated dish.

a pretty standard recipe, turned out nicely, but not mindblowing.

this was an interesting way of making a cake, but it turned out beautiful and moist. i loved this cake.

This tasted amazing! I live near a really good indian takeaway and this is as good if not better than theirs. The list of spices is quite long and the book could maybe have done with bracketing wich ones were for the marinade to be made into a paste and wich were to be fried in the curry, but its a small niggle. once you`ve got everthing together this was pretty easy to make, and it has the quality of the best indians of being flavourful and complex tasting without quite being able to tell exactly whats been used. also it seemed a pretty authentic recipe, using spices that must have been a bit of a chore to get in the 70s or 80s.

This seems like a weird way to cook chicken, using an awful lot of vinegar in the process but it turns out lovely. Halfway through cooking when you taste the dish it seemed very tart and I was a bit worried but the information to finish the sauce off at the end leaves you with a flavoursome silky sauce. The other thing I liked was that because she suggests a variety of herbs you could make it with just one or a combination really making this dish your own. This doesn't require too much work from you, mainly attention at the end with the sauce so a real winner. the only thing I'd say is don't buy the cheapest red wine vinegar or you'll be adding a lot of sugar at the end.

this is a classy version of cheesy pasta bake with aubergine. this dish is a bit time consuming and did use nearly every pan in the house and every hob. really good but you do need a while to prepair it so make sure your not feeling harrased when you attempt this. i dont think that this recipe needs any tweaking being the perfect comfort dish.

Im gonna admit that i cheated and used tinned beans. this was so simple to make using those and a hand held blender. I served this alongside some chicken and it was a lovely little side dish, i did have to fiddle with the measures given though, using more oil to get a pesto consistency that i liked. Oh and more lemon juice too.

the base didnt come out too well, a bit too doughey even though i followed the recipe to the letter. the tomatoes were lovely though, i used a mixture of tinned and fresh. very nice overal.

this is hes basic recipe that you can add variations to, wich is why it works so well. Its my new fave spartan tomato sauce for pasta, very quick to make. I added feta to the sauce recently as i had some that needed using up. lovely.

Theres no denying that these were tasty, but i feel that the recipe left too much out. There wasnt enough bottom with the amounts given and came out of the oven looking great and then promptly sunk in the middle on cooling. Looking back, its probably due to the fact that you have to take these out halfway through cooking to add a sour cream topping wich probably should have been at room temp. I dont mind when things go wrong but i do like a warning so that i know when to be careful!

this was far too sour for my personal taste. easy to make.

This is exactly how a hash should taste, just pure comfort food.

i couldnt find buttermilk anywhere, when looking for some for making muffins. This was both a lifesaver and easy to make.

this is a nice easy breakfast dish. Its at its best if you have homemade salsa on hand. Not a fave but definatly worth a try.

I loved this! Its got a really good savory meaty taste. I used brown rice miso to get that savoryness but experimenting with the misos would make it suitable for all types of dishes.

this is a proper homestyle cake, it comes out all cracley on top and is great with a cup of tea. The only problem i have with it is that its a bit too buttery for my taste which is why it got 4 instead of 5 stars.

my bloke and i have a obbsession with bangers and mash, and are therefore willing to try a new variation on the theme. This was nice, but not spectacular. my boyfriend wasnt blown away by the addition of the horseradich sauce. i liked it but to be honest i think the strongly flavoured components of this meal should be good sausages and gravy. Ill stick to the bill granger recipe for gravy from everyday for now i think.

this was pretty easy to make and the boyf loved it. If im honest though this is something that you can find in other better cookbooks. I had to bumb the flavorings up for my palate and used butter instead of olive oil in the mash. It just felt to darn saintly for me otherwise.

a nice recipe, you want to use some better quality ingredients then where available in the 80s. This can be frozen wich is very useful.

this was really easy to make, with a nice spongey texture. Id recommend not just frying in butter as it made the kitchen very smokey, just add a little oil to stop the butter burning. Very yummy though.

this was super quick and has real zing to it. just serve with nice bread and youve got a great snack or starter.

I loved the flavour of this salad! sweet, tangy and substantial. The only things i changed was that i bought a different cut of meat and cooked mine in the oven as i can never pan fry to perfection. I also used less fish sauce, but as brands vary so much its down to personal preference. delicious.

great recipe that can be made with things that are mostly from the store cupboard. Wonderfully filling, a lovely winter warmer wich was loved by my bloke and my landlord.

does just what it says on the tin, a lovely cake to have with tea. I used dried apricots in mine and the whiskey marinade was a nice touch. Best eaten on the day of being made.

this was another winner from this book for me. These biscuits turned out gooey in the middle but lovely and crunchy on the outside. My only gripe was that the dough is very stickey and hard to shape and handle. Apart from that they were great and good keepers in the biscuit tin.

these are amazingly quick to make and tasty to eat. Ive only recently started to bake properly and these are a real confidence booster. Who knew that almonds, egg whites and sugar could be this tasty? Use the leftover yolk for scrambled eggs in the mornig.

this is one of nigels suggestions rather than a recipe but i thought id give it a go. I used a homemade aubrgine puree wich blasted the fast food ethos but tasted blomming good. A really nice snack though i couldnt eat too much of it in one go.

First of all this recipe uses double cream, so be warned. this dish is amazing and uses one of my fave cheap ingredients wich is good for you, smoked mackeral. If youve got a good fishmonger near you, use them as from my experience their mackeral tends to be subtler and more melt in the mouth wich works perfectly in here.
This is very easy and undemanding for the cook to make, pretty much consisting of mixing all the ingredients together and then bunging in the oven till its creamy and soothing.
I would serve this with a good green salad without a dressing to wipe the plate with and keep telling myself that the oily fish is good for me.

this was so much easier to make than i thought it would be, and it turned out of my oven looking like the picture in the book. The only thing i would say about this recipe is that it needs to be eaten straight away as it was horrible cold.

this was a good side dish but i did have a couple of niggles. the first being that if id left the aubergines in the oven to roast for as long as i was told i would have been left with ash. My oven is a brute though so it might work for others. the second thing i might change is that if you want to eat the aubergines on the same day id roast the garlic before adding as it was just too imposing a flavour on the first day although a night in the fridge did wonders for the flavour. It was very nice with lamb like he suggested.

This is one of those recipes that you make once and never stop making. This dish has a great kick to it from the black pepper, it also survives substitutions very well. Always retaining the origional feel of the dish. I just cant recommend this enough, and your veggy friends will be chuffed that you made the effort to serve them something different.

I really liked this, it had nice spicing to it. for non veggies it would go well with fish.