BBC Good Food

04 March 2011

Tested

"Incredibly tasty and surprisingly easy to do. I used shoulder of lamb instead of leg. This was by far the best lamb that I have ever cooked, it fell apart when taking out of the roasting tin. So good, we are having it again this week when we have guests around for Sunday lunch. I served this with Yorkshire puds, peas roast sweet potato with olive oil, ground coriander and a pinch of crushed dried chillis and s&p. I made a jus from the lamb juices, drained off most of the fat, added 250ml of red wine and 350ml of lamb stock (using knorr lamb stock cube) and reduced it on the hob. Ab Fab!"

14 November 2009

Tested

"This has got to be the tastiest pasta dish that I have ever made/tasted. I used 320 ml of Marks and Spencer Brue Valley Cheese sauce with some fresh baby spinach finely chopped into it. I only used half the mushrooms too, 250g chestnut mushrooms cut into quarters. I also used 3 rashers of dry cured back bacon, fat removed and chopped into small pieces and cooked this alongside the mushrooms then added the finely sliced garlic (2 cloves) for the last minute. I dont know why people have a lot of liquid in the dish, mine didnt, I merely mixed the cheese sauce into the pasta, poured this over the bacon and mushrooms and then grated a small amount of cheddar cheese over it and grilled for 5 minutes - Deelishus!"