No, you’re not missing anything. We used Cook’s Illustrated recipes, and they tend to be a bit proprietary about republishing, so we decided not to include them. I ought to see if they’re available elsewhere online so we can just link to them. The secrets to the recipes, however, are to make a thicker than normal pie crust (actually, the original recipe recommended doubling up a store-bought crust) and to make a thinner than normal filling for the pot pies. For the soup, we made stock with a ham bone. The extra secret with the soup was to saute the vegetables (carrots, potatoes, onion) separately from the soup so that they retained their flavours and didn’t disintegrate into the soup. We added them at the last minute.

Sorry for the confusion! I should have made it clear why we weren’t including the recipes.

Hanne and Carlo,

Hope you guys are well even though you are busy.

Lars,

Nice to meet you. Hope you heal and hope you stay out of trouble.