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Clairey Poos

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BBC Good Food Member since 05 August 2009

Location: Chester, UK

  • My last supper would be... Scottish Steak Pie - Granny's recipe
  • My fool proof recipe is... Satay Sauce - everyone loves it
  • My favourite utensil is... A really old flap wooden spoon/spatual thing
  • If I am not cooking I'm... eating :-)
  • The best meal I've eaten was... In a Bedouin tend in the desert.. the food kept coming.

My Latest favourites recipes

Last comments I've made

  • 01 January 2010

    Easy sweet & sour chicken

    Tested

    Easy sweet & sour chicken

    By Good Food

    120 comments

    5
 stars 106 ratings

  • 04 November 2009

    Chocolate crunch bars

    Tested

    Chocolate crunch bars

    By Sara Buenfeld

    118 comments

    5
 stars 84 ratings

    "Yummy... these are good, but seriously naughty. I did find them quite sickly so made them more bite sized squares rather than bars. Took the leftovers into work and they only lasted minutes with our morning tea round! "

  • 02 November 2009

    Dad's special supper

    Tested

    Dad's special supper

    By Good Food

    20 comments

    4
 stars 16 ratings

    "I am sorry to say that I just did not like this. A mixture of bitter and sweet all at the same time and not in a good way. A waste of quality bangers. Try the Sausage Caserole with Garlic toast as a much more tastey alternative."

  • 23 October 2009

    Patatas bravas

    Tested

    Patatas bravas

    By Mary Cadogan

    39 comments

    4
 stars 35 ratings

    "This is really tastey... now that we have got used to making the sauce we have it with several different things. It is nice over baked Chicken, Prawns.... or even if there is any left over warm it up again with pasta the next day..... YUMMY!"

  • 23 October 2009

    Sausage casserole with garlic toasts

    Tested

    "This was really yummy... my other half made it for me recently and he found it super simple to make... and OMG, the others are not kidding about the garlic bread.... DElish! It is going to be one that keeps returning to our table each week."

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