Real food， top chef food， varied food。 Michelin-starred food？The great thing about this book is that it holds the promise of my being able to whip up an incredible meal very quickly。 Yes， even me。 In reality - I am quite the amateur chef - the 30 minute recipes were taking me a good deal longer， but I look forward to making them again and again until I can do them backwards in my sleep。The other thing with this book is all the ingredients you need to buy。 Not quite Dukan bad， but I did try pink Real food， top chef food， varied food。 Michelin-starred food？The great thing about this book is that it holds the promise of my being able to whip up an incredible meal very quickly。 Yes， even me。 In reality - I am quite the amateur chef - the 30 minute recipes were taking me a good deal longer， but I look forward to making them again and again until I can do them backwards in my sleep。The other thing with this book is all the ingredients you need to buy。 Not quite Dukan bad， but I did try pink peppercorns for the first time。Here’s the thing: of the recipes I have tried， I absolutely loved them。The pan fried salmon with pink grapefruit hollandaise was mid-blowingly good。 A symphony of taste on the tongue。 A veritable celebration of exquisite taste。 It turns out there is a VERY similar recipe from Joudie Kalla’s ‘Palestine on a Plate’ which was published some years before this。 For family feasts， it will be difficult to outdo the tomato， mascarpone and sausage rigatoni （I preferred the substitution of heartier sausage， instead of the passable halal turkey mock-pancetta）。 My nephew gave it ten out of ten。 In winter， I can see myself making this on repeat， and storing half for later。 Although it is so delicious， you do need to stop yourself from eating it all in one go。 It reheats very well in the microwave - so back-to-school food it is。 There is plenty in here to keep me busy and never bored。I now have all the ingredients for the ‘fig tarts with vanilla and honey mascarpone’ - so I will have to do this tomorrow。Something in here made me buy tacos and chipotle paste - I’d better figure it out。The salt and pink pepper prawns with lime mayonnaise LOOKS amazing， but I’ve never managed to get it quite right。 Maybe the amateur chef should stop improvising and actually follow the recipe。A super quick pasta meal is the ‘Cacio e Pepe with Parmesan crisps’。 It made me buy bucatini for the first time ever。 I am now an expert at Parmesan crisps。 But looking at this， I still feel an urge to add heavy cream。Things I plan to do as I become a more confident cook: the Cauliflower soup with brown butter and cheesy toast looks amazing。The halloumi， asparagus and I-will-skip-the green beans salad looks good。 I always have halloumi to hand。 I tried naboulsi cheese recently， and it was even better。My favourite Thai dish - chilli and basil - is reproduced for chicken here。 I’ve only ever tried it with tofu。 The （Moroccan？ ） double lemon chicken made with both fresh and preserved lemons sounds like it could be mouth-wateringly good。 I can almost taste the tartness of the preserved， jammy， lemons。 Oh yum。There’s a peppercorn sauce recipe for steak， made with double cream。 It’s got to be better than the Schwartz packet stuff I have been using。The truffle mushrooms with cheesy polenta manages to make polenta look good。。。but where does one buy porcini and truffle paste？ See， that’s the basic issue。 Too many one-off ingredients that can make this an expensive proposition。 But hey， if you want Michelin-starred food， you’re probably saving a fortune on eating out。 。。。more