Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worce...

I made Rabbit with Blackberries from the suggested range of meats and berries - my only criticism is that the sauce ends up a little sweet for my taste, so next time I'd probably a...

I tried this out of curiosity - it's lettuce and a little onion dressed with black treacle, vinegar and pepper - but although it wouldn't go with everything it's actually pretty go...

Disappointing -looked nice but tasted very little of cucumber since most of the flavour is in the skin, which is not used in this recipe. Mine tasted mainly of vegetable stock, an...

A kind of timbale, I suppose - salmon, egg, a little cream and quite a lot of breadcrumbs, in spite of which the flavour was good. It also looked good when turned out of its basin...

Goes with everything. Cooked backwards, as it were - the vegetables steam in a little water and then fry at the end. I sometimes add julienned carrots to the cabbage.

Nice flavour and texture once cooked, but Nigel's not kidding when he says the mixture is "quite soft". Getting the croquettes shaped, egged, crumbed and into a pan is a challenge...

Possibly my favourite recipe in this book - simple but powerful. I have made a few adjustments over the years, viz. I take the skin off the chicken and use about half the amount...

Quick to prepare and delicious. The crumb coating keeps the chicken very moist. Does involve a lot of mustard - if I'd just opened a fresh jar I might use a bit less. The mustar...

Surprisingly good, and of course economical. My only comment would be that tinned corned beef (which I used, as the original recipe would have) tends to disintegrate when stirred i...