BBC Good Food

22 October 2009

Tested

"I felt it lacked heat - would in future up the harissa content, and perhaps not use quite as much cumin (I felt it was a little strong). I also added a softened red pepper to up the vegetable content, and despite the fact it wasn't quite hot enough for my tastes, the flavour was pretty good."

24 September 2009

Tested

"I found the simmer time to be a little short - there still seemed a bit too much raw tomato taste for my liking. It's adequate, and I'll probably make it again for a quick and easy meal."

24 September 2009

Tested

"It's a really easy dish to make, but as it stands I find it a little bland. Make sure you season really well (a really healthy grind of black pepper is vital). It's not a fantastic dish - but it's a basic pasta bake, and it's a good starter to then play around with or build up your confidence. I made this as a student, and it's excellent for feeding a large number of unexpected guests."

24 September 2009

Tested

"This was extremely tasty, but I found it to be a little bit on the mild side for a chilli - the spice levels above made it 'warm' rather than 'hot'. I was (unnecessarily) worried about the chocolate, so used some chocolate with chilli - don't know if it made any difference, but my partner wolfed it down, so I'm guessing I'll be making it again (only with a bit more chilli powder!)."

23 September 2009

Tested

"Third time for making this. I think it's lovely. I like the chilli kick and add some hot paprika on top of that. I agree with the sauce being a bit watery - but I find upping the onion content and including a whole pepper helps thicken it out. I also prefer to use a bit more chorizo and not the pre-sliced stuff - I think it's too thin (and often a bit tasteless), so prefer the smoked chilli chorizo you can usually get from delicatessens."