Kirstin: This picture really does NOT DO this recipe justice. Because everything about it was completely fabulous. Salmon, as you know, is always a hard sell with our children but Miles reluctantly admitted that this was actually quite good. And Tom and I devoured the sweet potatoes. And the fish.
The more I cook from this book, the more I realise how genius it is. This recipe is a triumph, like so many others from this book.
Kirstin: I treat breakfast recipes in much the same way as dessert recipes. Too much faffing. Breakfast is a time to chill, read the paper, talk about things. NOT cook, unless it’s something easy, well tried and yummy.
Which is again where this book is a game changer.
This recipe took 10 minutes, if that, to prepare. Bung everything in the tray (there’s chorizo, mushrooms, cherry tomatoes and red onions in the first go) and then add more things 15 minutes later (eggs, spinach) and cook it for a little longer.
The miracle of this recipe is the simplicity of preparation, but also the resulting flavours. Will I make this again? I would be a fool not to! But I might add some chilli next time…
Kirstin: OH MY GOD! What an incredible recipe. I don’t even know where to start. My “tried and tested” pancake-batter recipe comes from an old copy of Wallpaper* from the 90s. (It’s SO 90s.) Normally I make lots of small pancakes, which can be stacked up, and serve them with crispy bacon and strawberries. It’s been the standard brunch in our household for years.
But I think that might now change. This recipe combines the fruit with the pancake, so there’s no messing around with frying and flipping individual pancakes. I can serve with bacon for brunch, and the lemon-curd butter on the side is spectacular. This recipe would also work on its own as a dessert. And it looks so pretty, too!
Kirstin: Wow! This was incredible. We all loved the vietnamese flavours in this recipe. It looked fabulous. It tasted great.
Have I ever mentioned how much I love this cookbook?
Kirstin: I am not normally a lover of baking. It all just seems like so much faffing with bowls and spoons and measuring. And my family are not huge cake eaters so there isn’t a huge incentive for me to make any. I do have a have a few recipes I make on repeat; they are well tried and tested and require minimal faffing. This book is about to change all of that. The dessert recipes are ACE (well to be honest ALL the recipes In the book are brilliant). Admittedly this recipe took longer than the expected 10 minutes to prep, but that was probably more my fault. I used my old scales so I knew all the measurements were kosher (I’ve been tidying my kitchen for the last few weeks so all the scales have a new place in the kitchen too). It took 20 minutes to cook rather than 30. And everyone LOVED it.
I wonder if a dessert book would be something Ms Iyer would consider. I already see she has a new book out in May which I may have pre-ordered…
Kirstin: So this was another HUGE HIT! Both children ate the salmon; Tate ate ALL of hers which is a total win! She is however suffering with a bad cold so she claims to not have been able to taste it as normal. I will take it anyway. This is a lovely little recipe, full of green goodness and wonderful flavours. The dressing has ginger and lime amongst other things and tastes of happiness. I suspect I will be buying this book for Tate to take to Uni. Brilliant!
Kirstin: BOTH our children told me how much they loved me when I served them this. And if THAT isn’t a good recommendation for this recipe, then I don’t know what is! Super simple, just slicing and dicing, adding some spices and then popping in the oven. After 20 minutes you add some spinach and the prawns. And that IS IT. Genius. Perfect for a Sunday evening after Ikea flatpack construction with them both.