Baked chickpea cakes, p.319 - forget the potato masher and use a food processor if you have one as it will save you loads of time and effort, then increase the spices considerably as otherwise the cakes will be bland. I served them with yogurt and mint, and separately, mango.
Chicken, sherry, and almond pot roast, p.315 - to my mind he's stingy with the sherry, and I can't see why he specifies salted almonds when plain ones would do fine.
Spaghetti bake, p.303 - another time I'd bake it for longer (or at a higher temperature), and I question the need for the vegetable stock.
Pork belly with lime and Szechuan peppercorns, p.351 - Nigel's comment on this is "sweet, sharp, luscious. The peace of noodles." Be warned: you'll be needing that noodle-y 'peace' because the peppercorns numb the mouth in dental anaesthetic fashion for hours afterwards ...
... on the other hand, the pork belly, pistachios and figs on p.317 is scrummy!
We had a quick straw poll of all seated at the supper table the other night on the subject of whose recipes can be trusted implicitly and whose are viewed with a degree of suspicion caution. Despite many (what I would deem) successes, Nigel didn't fare too well, all told; the words "Hugh Fearnley-Whittingstall" coupled with "salad" produced a reaction from the younger members of the party which can most charitably be described as dubious; Simon Hopkinson got an honourable mention; it was Nigella who came out on top.