BBC Good Food

30 September 2009

Tested

"The end result was delicious but quite alot of work. I was not able to roll the pastry because it was so crumbly so ended up moulding it into the tin and at that point I thought disaster was looming!! but I then froze the pastry for 1 hour and continued following the recipe. The pastry was really lovely (more like a crunchy biscuit). My 4 dinner guests were very impressed"!"

30 September 2009

Tested

30 September 2009

Tested

"I cooked this last night for 6 of us. It was really lovely. The flavour of the sauce was really special. I used 6 large free range chicken breasts (skin on). The trick with all the liquid at the end is a rapid boil on the hob for at least 5 minutes and it will reduce down to a richly flavoured liquid about one third of its original volume. Then add the cream and parsley and reheat. A special occasion meal in my opinion. I served with fondant potatoes, carrots and asparagus. Well worth the effort and clean plates all round."

28 August 2008

Tested

" This recipe is in Orlando Murrin's fantastic book 'Table in the Tarn'. His instructions are slightly different. When the oven reaches temparature (very important) put cookies in and immediately turn off oven. Do not be tempted to open door, leave overnight. Also very important not to make them too big. They should be crisp on outside and slightly chewy in the middle. If the cookies are too sticky to remove from the foil then they are not cooked properly. If this happens to you then reheat oven to required temperature and put cookies back in, turn off oven. Leave for about 2 hours and they should be fine. Very easy if you follow these instructions and a sophisticated nibble with coffee. Try again, You'll love them I'm sure."

23 March 2008

Tested

"This is a lovely recipe. Whilst the chicken was resting for 15 minutes, I returned potatoes to a high oven and then they were perfectly cooked. To prevent the potatoes being too lemony I rested the lemon wedges on the chicken and not nestled in with the potatoes. Will make regularly I'm sure."