alethea
BBC Good Food Member since 10 December 2007
My Latest favourites recipes
Last comments I've made
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03 December 2011
"We have great pork here in Spain, pork is always trimmed of any fat.. this recipe is a perfect fit for the way our pork is butchered - I always add a little rose or white wine and cook in a covered le creuset pot.. and then cook it for yonks.. that provides a jus of sort and sometimes I add a splash of balsamic and some finely chopped mint over the whole dish.. It´s fabulous.. and I´m not even keen on fennel seeds! I use fresh chilli as it is fairly difficult to find dried chilli flakes here - so we grow our own.. great recipe.. thank you.."
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27 November 2010
"As far as the fat content goes, I believe everything is in moderation, the comments seem to be concerned by high fat content but then some rate chocolate and chip recipes! This is not an authentic recipe of which there are many but hey, it's quick to assemble and tasty if made the day before and then slowly reheated.."
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02 November 2009
"This is truly excellent..."
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16 August 2009
"I agree Guzzler, I would double the spice levels too and add seasoning, with a tiny bit of lemon juice i think.."
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16 August 2009
"For meat that 'falls from the bone' it's worthwhile (prior to marinading) boiling the ribs for around 20 minutes, cooling and then marinading.. really delicious"
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