roast pork and rocket salad with lemon and olives, p.380 (wonderful),
a tart of leek and cheese, p.369 (very good indeed - I used a Circulon tin which ensured a crisp base),
and tomatoes baked with spices and coconut, p.390 - everyone agreed this was great and they want it again soon.
But the pizza with mushroom, crème fraîche and mozzarella (p.407) got the thumbs down, unfortunately, with my testers preferring the recent Polpo versions. Polpo's dough is made with 00 flour, Nigel Slater's with strong white bread flour, and while the former gives a thinner, quite characterful crust, the latter is puffy and more nondescript; we weren't convinced by the topping, either.
However, tonight we are having "the mother of all baked potatoes" - see p. 435 - and I have no doubt that honour will be restored.