BBC Good Food

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• Janusz

  24 November 2011, 9:52AM

  Janusz

  Not related to the above, but: A relative is allergic to oranges, even in trace quantities. I want to make her a Christmas cake but am unable to find a recipe that does not use either orange zest or mixed peel Can you suggest a recipe or an alternative to orange zest or mixed peel, please?

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• London

  24 November 2011, 3:46PM

  London

  The children have flown the nest and live too far away. So there is only the two of us. Christmas meal with trimming for 2 please. It does not pay to buy lots of festive food, that just goes to waste.

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• GFed

  25 November 2011, 3:24PM

  GFed

  Hi Maureen Sarah says: weight for weight is fine - 200g of butter = 200g oil (but if the butter is used in a creaming method cake obviously the oil won't hold any air) it works better in things like brownies etc.

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• GFed

  25 November 2011, 3:28PM

  GFed

  Hi Janusz, Sarah says: How about lemon or grapefruit zest and just swap peel for the equivalent weight of another dried fruit peel. Also look out for our mix and match Christmas puddings available online in December. You can customise them for all tastes.

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• GFed

  25 November 2011, 3:34PM

  GFed

  Hi London, Sarah says: How about a duck? It's pretty reasonable to buy a good quality one - the perfect size too with just enough leftovers for Boxing Day and rich enough, like goose, that it tastes special. Most of our Christmas veg is very easily halved too.

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• NELLA

  30 November 2011, 11:56AM

  NELLA

  hi good food, i have been having the same issue wuth the site for nearly two weeks now.....?! i cannot log on to my recipes - nor download new ones. i try going onto the site from my desktop at the office as well as my app on iphone. are all my recipes lost:(

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• Pettski

  30 November 2011, 10:20PM

  Pettski

  I need help! I am living in Canada and want Goose for Christmas this year. I have heard there may be a big difference between Canadian geese and the geese i am used to eating in the UK. Can you let me know whether I am making a very big mistake ordering a 26lb goose (huge i know)? Do you know anything that'll help me? Thanks

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• kim

  2 December 2011, 5:57PM

  kim

  i would like to make marshmallows for a vegetarian, i have bought agar flakes & vege gel but can't find any recipes or conversions from leaf gelatine, please help !

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• Pud

  4 December 2011, 7:28PM

  Pud

  I want to cook Beef Wellington for xmas day the Gordon Ramsey one looks great but its for 6 people and I only want to cook it for 3 people, does that mean I just half the cooking time !!! Oh and we all like our beef medium rare. Please help as don't want to mess up on such an important occasion. Many thanks.

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• Les

  5 December 2011, 4:05AM

  Les

  I cannot get creme fraiche in my local shops. Is there a good alternative or substitution?

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• brudie

  9 December 2011, 10:53AM

  brudie

  all the big supermarkets sell Creme Fraiche, including coop.

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• julia williams

  9 December 2011, 11:53AM

  julia williams

  i want to make a christmas pudding, how far ahead should i make it and where/how should i store it once it has been made to stop it going off/mouldy?

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• Hilders

  9 December 2011, 2:18PM

  Hilders

  In desperate need of inspiration, cooking for me and OH and his 3 daughters on Boxing Day. All grown ups but I have a fish eating vegetarian anorexic, one who won't eat fish and one with a nut allergy! Help!!!

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• GFed

  9 December 2011, 4:47PM

  GFed

  @ Les If you can't get creme fraiche try thick double cream with a squeeze of lemon juice or full fat sour cream. It does depend what you wish to use it for. Get back in touch with more details.

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• GFed

  9 December 2011, 4:49PM

  GFed

  @julia williams You can keep Christmas puds for a year, even more, but even if you're only baking now it'll still be delicious on Christmas Day. To keep well, after the first cooking, re-cover then keep somewhere cool and dark, the bottom of cold cupboard or in a secure box in your gadget is perfect. These are good for last minute baking: http://bit.ly/uKRkNa

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• GFed

  9 December 2011, 4:50PM

  GFed

  @Pud You shouldn't need to cook your beef wellington for 3 people for much less time, the pastry still needs to be cooked through and although your beef fillet will be shorter it should be the same thickness as a piece for more people. I recommend you buy a really good meat thermometer - the temperature for medium rare is 55-60C.

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• GFed

  9 December 2011, 4:50PM

  GFed

  @Kim I've always found agar agar very tricky to use as its setting properties are affected by the food/ingredients it is being added to so it's impossible for me to give you an accurate conversion but a general rule is one tsp of powder or one tbsp of flakes will set a pint of liquid or double for a very firm set. I think this is a case where you're going to have to experiment a bit. Have you tried contacting a Vegetarian cookery school in case they've come up with a conversion/recipe Cordon Vert is good.

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• Butterfly

  12 December 2011, 3:48PM

  Butterfly

  I want to make a gingerbread house with my grandson but although I can find receipes and template I cannot find out how long it will last before going sticky and inedible. I dont want to make it too soon

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• beetrootvegi

  13 December 2011, 12:12PM

  beetrootvegi

  Is it too late for Xmas pudding. I am steaming today or should I save for next year and buy one.

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• beetrootvegi

  15 December 2011, 1:47PM

  beetrootvegi

  Suggest you make the ginerbread pieces ahead and store. Assemble as close to the time as possible but it should be OK for a couple of days.

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