Ok thanks
So I will try when the dish calls for it as a garnish to use the others, but when it asks for it as a ingredient I found out that shes not allergic to powder coriander so i will try them that way.   

Hi,
Not really a cooking question. But was wondering if you still get the oppertunity to cook at Fifteen. My daughter(8yrs) really wants to visit and eat at Fifteen because she has seen you on tv and wants to see you cook.

Thanks for taking the time.

Maryanne (from the Netherlands)

Last edited by donkeybell (Fri 09 Nov 12 9:28pm)

Not a question but I don't know where else to post this(?)
I have just bought 15 Minute Meals. I NEVER ordinarily buy cookery books. Last one purchased was about 30 years ago! I can cook Gujerati food but this is not practical for me and have been battling for years to put nutritious, tasty food on the table on a daily basis - this book is an answer to my lifelong prayers. Why did I buy 15MM - well, are you sitting comfortably?....
As to whether I can achieve the meal in 15 minutes or not - I don't give a monkeys. I like to cook slowly whilst sipping wine so I won't even attempt to do it in 15 minutes. What I have got though is:
1)Simple yet exquisite meals that you have made wholly do-able - no intimidating elements whatsoever. This means I can feel totally in control in my own kitchen - how liberating is that!
2) A way in to using ingredients that I am curious about but would ordinarily be far too scared to purchase
3) It is indeed a complete meal, so once cooked, I don't then have the challenge of "what should I serve it with" - you have done that for me - thank you.
4) I count my calories on a daily basis as a lifestyle choice. You've worked out the calories for me - thank you.
5) Cram packed with basic tips that are gems like using 2 spoons to stir.

In general I think this book is revolutionary. I have to use up stuff that I have in my fridge and freezer before I can make a start on it but I believe this will be my food bible.

This cannot be an accident, I believe you must have taken a lot of trouble to get into the mindset of a regular person, who does not cook for a living and used this as your starting point.
You are revolutionary -  genius, creative, funny!

I am a gujarati, when I see white chefs making raitu and then they say put it together at the last minute - I am always screaming at the telly "squeeze the juice out the cucumber - it keeps for ages. Well, you are the first white chef I see doing just that

A Gift Tip from me to you!
You don't need to peel ginger - I never have. I mince up loads of it - peel 'n all and freeze it.

Thank You Sir Jamie!!!
X

Just cooked 15 min Chilli Con carne meatballs - they are AMAZING!!!  Don't normally do the cooking in our house, but managed to pull these off in exactly 15 minutes!!  Thanks so much Jamie.  Maybe there is a cook in me yet. Hoping to get the book for Xmas!!

Hi, has anyone tried Jamie's piccalillii recipe yet?  I have the book and the menu says to soak the veg in salt water for 1 to 2 hours.  Every other recipes says to soak overnight so just wanted to check if it's ok to soak the beg in brine for this shorter time and what the results are! Looking forward to making it, but as the batch will be used as Christmas gifts, want to make sure I get it right!

Thanks!