Notes from all books

This is a DELIGHT. So simple to make. Refreshing yet luxurious. I could spoon and spoon and spoon this into my mouth. I used tinned mixed fruit instead of fresh fruit, mainly for laziness, but also for lack of seasonal tropical fruits.

The pudding base could be used as a delightful topping on endless breakfasts / sweets.

I used honey instead of maple syrup - maple syrup is not something I own or use much of.

Oh lord oh lord oh lord. Firstly, for a recipe that serves 4, I want to know which 4 people Hetty is serving; I've enough soup leftover to feed 4 more people. No complaints however.

I followed this to the tee, minus the rayu (which I'm due to make), instead using Lao Gan Ma - worked relatively well. I added in edamame for more pops of joy.

The bucket of tahini in this replicates that luxurious, palate-coating, lip smacking feel you'd normally get from a meat broth. And the crispy tofu to boot, oh man.

Ridiculously easy to make, in sub 20 minutes, that I can't not make this again. The only thing holding me back is the sheer quantity of tahini in this recipe, which makes it an indulgence.

CHANGES - vegan butter, chia eggs, crunchy PB.

I had no idea what to expect from this but I am supremely happy with the outcome. I veganised this with chia eggs and they turned out really well.

A chewy toothsome centre with a slightly crisp exterior, and the crunch from the peanut butter all merges to make an absolute treat.

Would work well with tahini + sesame seeds, for crunch, I think.

Very quick and easy to make. No faff if you use a microwave to do the mixing of chocolate and butter (I'm not going to setup a double boiler ever.)

CHANGES - vegan butter, chia egg. These get an interim 2/5 for mistakes made on my part, no fault of the recipe.

Chia eggs are useless here. I was left with a gloopy mess that doesn't set (and still hasn't close to 24 hours later).

The flavour is good, though the hint of soy is missing - but maybe I just want a stronger taste.

Next time - just use eggs, don't mess around.

I remade these with egg, still using the vegan butter. Infinitely better.

They are oh-so more-ish and people couldn't stop eating them. The soy sauce flavour doesn't obviously come through.

A Fudgy texture and crisp exterior make it a win. Though not one I'll be making again, but I hate brownies anyway.

Changes - Tinned mango pulp and mango slices.

I thought this dessert was an absolute delight. Using tinned mango pulp and mango slices makes this a breeze to put together.

If using the pulp, I wouldn't add the syrup. I didn't bother with the topping either, though I can't imagine it would be bad. Maybe toasted dessicated coconut would work a treat.

Super easy to prep, and fantastic to impress - definitely a make again.

So I didn't not have success with this. I changed a lot of variables when I probably shouldn't have on my first attempt.

Changes - used the microwave, didn't use the black sesame recipe included and instead used shop-bought black-sesame paste.

I found it exceptionally difficult to work with the mochi after it had been cornfloured, because it wouldn't seal in on itself, and so the mochi unraveled a lot.

As well as this, I felt the recipe made nearly double the quantity of mochi, but that's also likely due to the fact that my mochi ended up on the thinner end.

I will remake this recipe for fun, but so far not my favourite - a lot of difficult faff.

I took these on my anniversary picnic and they went down a treat. The only disappointment would be the self-restraint required to not eat all 24 rolls.

Absolutely divine. I followed this recipe to a tee (aside from english mustard, instead of dijon), and ended up with the most delicious rolls I've ever had.

There's such an incredible balance of acidity, from the kimchi, sharpness, from the mustard, and sweetness and umami from the mushrooms and leeks.

Incredibly easy to make and there's very little I would change about this. Definitely not a recipe I would make regularly, for health rather than taste reasons.

Riffability - I struggle to think of where this could be altered significantly, as the base recipe is what I would use as a base in other flavour attempts. Though, I suppose anything could be rolled.

Silky, luxurious mapo tofu with a slight kick of spice. Incredibly easy to make, especially on a weeknight, with little prep involved. I pounded the ginger, garlic and chilli to a paste for ease.

I paired this with a mixture of black and white rice, accompanied by kimchi. We were in heaven. Maybe a boiled egg would go well on the side, to bulk out the protein.

Genuinely very little to comment on when you're elated with how a dish turned out. I will almost certainly be making this again and again.

Modifications - roasted the marinated jackfruit and potatoes, not deep fried. Jasmine rice instead of basmati. Store-bought fried onions instead of fresh.

This came out incredibly well and was lapped up in seconds. Surprisingly easy to assemble, given how much effort I thought went into biryani in general.

Much can be done during the "dead" time as it were, rice can be soaked and cooked whilst the jackfruit marinates and the potatoes boil, then you mix everything and assemble.

Very much a recipe I would make again with the same modifications - I don't have much patience or time to deep-fry for the one recipe.

Having had this at the restaurant itself I had very high expectations. These expectations were met and beyond.

A surprisingly easy dish, where the only limiting factor is the long slow cook. Aside from that, the rest is a case of patience and throwing in store-brought ingredients.

I made my own garlic and ginger pastes for this daal and the biryani above, though next time will probably use store-brought.

This could be made in vast quantities and prepped / frozen ready for any hankering.