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10 Recipes You’ll Discover in Debora Robertson’s Notes from a Small Kitchen Island

by Francesca Sleet

published on 18 July 2022

Debora Robertson is a writer, journalist, and editor whose food writing and recipes have appeared in many publications from The Guardian to BBC Good Food. Her new cookbook Notes from a Small Kitchen Island is a collection of over 70 recipes that are full of stories of a life lived through food. From a tiny Christmas morning picnic of coffee and frittata shared only with her husband due to the pandemic, to a chilli designed to feed the entirety of Stokey Literary Festival, Debora brings you along on her food journey as she entertains groups, reminiscences on past inspirations, and enjoys the reality of how much of an influence cooking has on our lives.

Notes from a Small Kitchen Island is full of dishes from the simple to the grand, and even includes a few cocktail recipes to get conversations flowing around the table. Here are just 10 of the many recipes that we think deserve to be tried. Find all of these recipes, and more, when you get your copy of Notes from a Small Kitchen Island.

Grilled Pomegranate Quail

by Debora Robertson
from Notes from a Small Kitchen Island

These are sure to be a show stopper at your next barbecue, served hot from the grill with a handful of fresh coriander leaves, pomegranate seeds, a squeeze of lemon, and a mint-spiked bowl of Greek yoghurt for dipping.

Frittate Forever: Smoked Mackerel and Spinach with Horseradish Cream

by Debora Robertson
from Notes from a Small Kitchen Island

This frittate is perfect for picnic lunches in the park and lazy dinners on summer evenings. Enjoy fresh and warm, or make ahead and enjoy cold later. Change out the fillings with whatever you have available, or take a look at the other recommendations Debora suggests in Notes from a Small Kitchen Island when you get your copy.

Huîtres Gratinées

by Debora Robertson
from Notes from a Small Kitchen Island

An homage to Debora’s favourite oyster spot in Marseillan, this recipe is a summer treat for everyone and an impressive starter for a special occasion. Don’t forget some good bread to mop up the delicious sauce!

Lamb and Chickpea Soup with Minted Yoghurt

by Debora Robertson
from Notes from a Small Kitchen Island

Warm and full of flavour, this chunky soup is hearty and delicious year round. Serve topped with cooling minty yoghurt, and extra mint leaves for colour.

Green and Black Salad

by Debora Robertson
from Notes from a Small Kitchen Island

This is a salad where the dressing is the real star of the show. Keep the greens crisps and full of texture, and let the sesame seed and soy dressing do all the talking. Some fresh coriander and mint will finish it off perfectly.

Halva Honey Ice Cream with Sesame Brittle

by Debora Robertson
from Notes from a Small Kitchen Island

With subtle notes of orange water and cardamom, and generous chunks of halva, this simple no fuss ice cream is an easy way to finish off a summer dinner. Scatter over the sesame brittle for a crunchy finish.

Lamb Plov

by Debora Robertson
from Notes from a Small Kitchen Island

You can’t go wrong with tender lamb, gently spiced rice, and roasted garlic. Serve this fragrant dish with a fresh and simple salad of cucumber and tomatoes with loads of fresh herbs.

Rustic Pear Galette

by Debora Robertson
from Notes from a Small Kitchen Island

We are always a fan of the simple galette, particularly when they are filled with a hazelnut cream and fresh pears. Serve warm from the oven with a scoop of vanilla ice cream for a moreish late night dessert.

Meemaw’s Margarita Pie

by Debora Robertson
from Notes from a Small Kitchen Island

As Debora says, this pie is as good as it sounds! With a fresh and zesty lime cream filling, spiked with a healthy amount of tequila, this pie is guaranteed to be a hit at your next barbecue.

Greyhound Cocktail

by Debora Robertson
from Notes from a Small Kitchen Island

No good summer afternoon is complete without a jug of a delicious cocktail, and Debora has created the ultimate citrusy refreshment. Keep a mixture of citrus slices aside for colourful garnishes and don’t forget the ice!

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