BBC Good Food

01 August 2009

Tested

"Forget the pastel falavours in this dish - they don't come through and do it no favours! Ditch the capers and ancovies. As for the basil leaves - what a waste of time and effort for so little return. Substitute instead garlic - lots of it. It complements the salmon and the mascherpone perfectly. Sundried tomato paste I found works better. When I cooked this dish with the original ingredients it was greeted with the silence I know means 'bland'. The second time round with the garlic it was a resounding success."

27 May 2009

Tested

"OK I have tried this recipe again to overcome the problem of too much liquid at the bottom of the dish. I have found the following helps. Increase garlic and mushroom content (I used five garlic cloves). After frying the mushrooms, drain off and reserve the mushroom liquor, fry the garlic then sprinkle over two teaspoonfuls flour, after a couple of minutes return liqour to pan until thickens. Then transfer to baking dish. Make sauce from mascarpone and spinach, but ensure that you squeeze as much juice from the spinach before adding (thawing frozen spinach is best for this). The result is a lovely creamy and very tasty bake. This definitely go the thumbs up."

03 October 2008

Tested

"Good comfort food on a cold winter's evening. Don't make in too large a quantity though - can be a bit cloying!"

28 September 2008

Tested

"This was easy but the result was a little bland - a rather 'bready' taste predominated - unsurprisingly!"

27 July 2008

Tested

"Served this up at a dinner party on a hot summer's evening. Everyone loved it, even me. So easy to prepare and so delicious. Definitely making this again."