Luke Bailey's Reviews

Added Worcestershire sauce and Dijon to the gravy, served with mash, cranberry sauce and some pickled cucumber (peeled, sliced very thin then pickled in sugar and apple vinegar - drained and mixed with dill)

Ran this up again with a Katsu-style chicken cutlet and sugar snap peas, plus the other additions in my previous review - a straight 10, outrageously good

Probably my most made salad - using parsley as the main event is a seriously refreshing move

3.5 stars probably more fair - did it with vegetarian chorizo and was still a hit

Pimped the broth with fish sauce, soy sauce, sugar and lime, also doubling up on scotch bonnets (removing seeds) and it was a hit

There's a good base recipe in there but needs a fair bit of sprucing up as per your taste - I pickled my own scotch bonnets and added cardamon, cloves and a cinnamon stick to the rice - I also finished with a lot of coriander. It says cook the rice for 15 minutes, which seemed a little long and so was slightly overcooked - go for 12.

Went heavy on the tamarind and light on the coconut milk - a very tangy boy

Cooked it all on the hob til the last step - added a few chilli flakes and there we were

Ran it with a kale tabbouleh instead of the bread because health is wealth

Used chicken mince because beef.. Still good, but sure beef would elevate it even more

Bomb with any variety of potato, or in a ciabatta w/ gremolata

Menemen >>> Shakshuka

Still hits with chicken

Pair this with Jerk for a one-way ticket to Flavourtown

This is a really great recipe, but I couldn't recommend swapping in Udon noodles enough. Mix the noodle water with the tahini mix as you would pasta water & parmesan and you're on to a winner!