Allan Campion

A reliably excellent book, covering all the basics and using ingredients I usually have to hand. The recipes work well and most will suggest adaptations to the basic recipe you can also try.

The recipes I regularly use from this book:
- Asian inspired pumpkin soup;
- Tomato sauce #1 (for pasta);
- Spaghetti with breadcrumbs, tuna, parsley and lemon;
- Macaroni cheese (includes a great basic recipe for white sauce, which is very helpful);
- Quick-and-easy bolognaise;
- Indian-spiced beans;
- Pot-roasted chicken with 40 cloves of garlic;
- Chicken and veal polpettini;
- Nine-spiced roasted vegetables with chickpeas;
- Mediterranean chicken casserole;
- Sour and spicy beef braise;
- Steamed lemon pudding;
- Lemon delicious pudding;
- Lemon tea cake;
- Gingerbread cake;
- One-pot chocolate cake;
- Flourless chocolate muffins.

The recipes don't break new culinary ground by any means, but the food always tastes delicious and it's a reliable resource when you want to make a cake or want to make something different with the stuff you have in the fridge.… (meer)