BBC Good Food

04 February 2009

"We are fortunate enough to have our own bountiful rhubarb plant in our garden and are always looking for ways to use it other than in a crumble. I discovered this a few years ago in the Good Food Magazine and it was an instant hit. People who don't even like rhubarb love this cake! I usually leave out the nuts and use less sugar for the topping as others have said, and I also use natural yoghurt in place of the sour cream if I don't have any in the fridge - still turns out lovely. Keeps deliciously moist for days."

04 February 2009

"My whole family love this dish - very tasty with just a few simple ingredients. I usually cook my own rice in the rice cooker with the other rice ingredients added. Turns out beautifully. I used to use the Knorr Stir-it-up Jamaican Jerk pot of sauce and smear it over the pork chops before cooking, but they stopped making it. There are many jerk sauces available in supermarkets now and not all are fiery."

04 February 2009

"I just use a finely chopped onion in place of the shallots and if I'm in a rush, whatever storecupboard vegetables I have in, but it always tastes good and is quick and simple. It's amazing how a few simple ingredients and spices can taste so wonderful."

04 February 2009

"Quick, easy and delicious. We have been making these for several years and they are always popular. I like to serve them as a Saturday night supper too and use regular hot dog buns instead of tortillas. Makes for a more interesting hot dog!"

04 February 2009

"I made these for the first time this Christmas and was fairly pleased with the results. I did bung it in the mixer with half a beaten egg and it came together fine. The dough was very easy to roll out and use, but when it came to baking, I found the lids didn't stay on very well once cooked. I didn't seal the edges of the first batch with liquid as per the recipe although I did press them together well. I thought that might be the problem, so I sealed them with milk on the second and third batches and it made no difference. Other than that, these were a great success and every crumb was eaten enthusiastically. In fact, the loose lids proved popular because it was easier to blob a spoonful of brandy butter under the lids of the warmed mince pies before eating. Mmmm, delicious! I used a deep hole tin for baking (because I like a deeper mince pie) but I ended up with nearer 40 mince pies - probably due to rolling out the pastry. Good value this way!"