Now I’ve had to read the damn thing.
Mash 3 ways - recipe for cheesy mash, soy sweet potato mash and cauliflower turmeric mash. Unfunny.
Cabbage and blue cheese pikelets- I thought pikelets were those thin crumpets? Not my thing but very standard ingredients with no funny descriptions- none of your Nigella language, it’s all ‘stir’, ‘line’, if liked’ functional language. No fun.
More cabbage (in season) roasted with ‘anchoiade’. Sounds promising but turns out to be a tin of anchovies with garlic, parsley, mustard and oil.
The aforementioned black bean and orange stew. Some more active instructions, with a ‘drizzle’, ‘splash’ and ‘whizz’. Quite Jamie Oliver. Store cupboard herbs and spices, honey and tamari. Maybe mildly diverting in a ‘fruit in your dinner?!?’ way if you have strong views on sweet and savory together?
Salmon, orange and fennel salad. It’s an orange and fennel salad (wheeled out every year) with a salmon fillet on it. I guess those oranges are in season. It does say to use a mandolin if you have one for slicing the fennel so there is an element of jeopardy.
Upside down cake. Has alcohol in - bonus. Common baking ingredients. The best I can get here is the description of the cake as ‘squidgy’ in the tag line. A satisfying word but you’d need to try it in some accents to hit amusing.
Greens, Leeks and eggs. Greens, leeks and eggs. Even ‘wobble’ can’t spark anything.
Miso and wasabi leeks. Leeks are in season. If you cook Japanese food and have some stuff knocking round your store cupboard, this is for you. If you have leeks. Also, they chucked in a big ball of mozzarella with a tub of crème fraiche. Reminds me of Richard Ayoade’s comment about not fusion but fission cooking. It’s funny but in a funny peculiar sense.
Leek risotto. Eat seasonal. After the miso mozzarella anything sounds sane.
Indonesian - Chinese food that looks lovely
Old-school British puddings including Bakewell tart and Queen of Puddings
What chefs/foodies cook for their Sunday lunch
Bored now.