BBC Good Food

• Andrea

  8 May 2008, 10:47AM

  Andrea

  Does anyone actually make their own stock from scratch everytime? Life's too short..! If I don't have stock cubes I use a slash of vegemite, works everytime and the neersayers never know the difference.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• StowmarKate

  8 May 2008, 11:10AM

  StowmarKate

  My husband LOVES bisto - if I try to make gravy any other way he always comes at it with that little glass jar and a spoon. I always feel like I should be virtuous and make my own stock but never get around to it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Holly

  8 May 2008, 2:32PM

  Holly

  I have jars of pasta sauce - and never use them as I make my own normally. I can't bring myself to throw them away but they're just sat there!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mums Kitchen

  8 May 2008, 4:58PM

  Mums Kitchen

  Very lazy garlic, chilli and ginger. Its exactly as it says on the label I know, but it makes cooking recipes so much quicker.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kipperelli

  8 May 2008, 7:15PM

  kipperelli

  sage and onion stuffing mix - why make your own when paxo make a great one, make it with extra diced onions simmered in stock then use the stock to make up the stuffing mix, splash off chicken fat on top and roast till you get crispy edges yum! always got a pack in.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• doragibraltar

  8 May 2008, 7:15PM

  doragibraltar

  I have a bottle of Maggie seasoning which I use on just about everything. It was always on the table when I was growing up. Although it contains the dreaded MSG I can't seem to help myself!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gayns

  8 May 2008, 9:39PM

  Gayns

  I always have a jar of M&S poultry gravy- add a splash of brandy to it and people think i have slaved over it!! Also you can't beat a jar of pataks korma paste- it can transform your chicken breasts!! Lifes to short to make your own! Can't be a domestic goddess all the time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• prune boy

  9 May 2008, 2:28PM

  prune boy

  I used to live in hong kong a few years ago and was introduced to sri racha sauce. Its very spicy and very garlicky so it wont be to everyone's taste, but in my opinion it pretty much goes with everything including baked beans...I cant get enough of it !!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katyrouth

  9 May 2008, 6:16PM

  katyrouth

  Dora - my preferred form of MSG seasoning is Aromat - especially good to perk up couscous, I find!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• audbod

  10 May 2008, 3:58PM

  audbod

  Hello - I'm a newbie, so why don't I just wade in here and out myself as a noodle-o-holic. Especially those really cheap 19p chicken flavoured jobs and mild curry super noodles! Mmm!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Krissy

  12 May 2008, 5:33PM

  Krissy

  I use stock cubes most of the time when cooking, also have Bisto in the cupboard

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cooks diary

  13 May 2008, 3:59PM

  cooks diary

  ambrosia long life custard its lovely and creamy and thick enough for trifles or anything you like. i also think lifes to short for making real gravy bisto tastes great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mamamammy

  15 May 2008, 9:35AM

  mamamammy

  While being perfectly capable of creating my own I always have a supply of various pataks pastes in the cupboard. LTS! Plus although I adore home made gravy I am the only one in my house that eats gravy (what is wrong with these people? lol) so I tend to cheat there as well unless we have guests to make it worth my while.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Midas

  15 May 2008, 2:45PM

  Midas

  I always do a roast on Sunday and my husband who hasn't touched gravy for years - remembering his mother's gloopy "rings of fat on the top" offering - now cannot get enough - although we do have to call it sauce so it dosn't conjure up horrific memories! My secret it to use either Oxo or Colman's special gravies in a packet which go with whatever meat you are serving. The sage and onion one that goes with pork and the winter berry and shallot one for beef are our favourites.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs. Mason-Brown

  31 July 2008, 9:35PM

  Mrs. Mason-Brown

  No-cook lasagna sheets. Why make something like a lasagna even more laborious. Just make the sauce with more water, tinned pasta sauce for the sauce (with a spoonful of pesto to make it taste home-made), and fromage frais mixed with Parmesan on top instead of bechemel. And I live in Canada, so my serious vices are Kraft Dinner boxed macaroni and cheese and Chef Boyardee spaghetti and meatballs.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd