BBC Good Food

11 September 2011

Tested

"Very easy to make and delicious. Had it with baked lamb chops. I added very thinly sliced red onions to the mix and did it all in a cast iron pot rather than transferring from pan to dish. I would suggest this would serve 6 adeqautely - I used 50% of the ingeredients for two (the cream looked a bit sparse so it got another slug) - we had seconds and there's another portion left - bagsy that tomorrow!"

31 March 2010

Tested

"I didn't expect this to be so good as there are so few ingredients and it is so simple! I used V8 vegetable juice instead of wine with a splash of balsamic vinegar and a squeeze of lemon juice. Also, I just used powdered bouillon instead of the stock. The chestnuts definitely make it delicious - you can buy packets of frozen ones - and just throw them in. I started it on the hob then put in into a low oven to cook slowly as my hob only seems to do off or boil!"

27 December 2009

Tested

08 November 2009

Tested

"Really nice combo (I've never used apples and pears in a crumble before!) and the lemon zest really lifts it. I had some left over stale ginger cake that I blitzed and mixed with the walnuts instead of making the crumbs. I think it might work with some chunks of dark chocolate thrown in as well. Will definately do again! "

29 September 2009

Tested

"I wanted to make lamb wellington using lamb fillet for a dinner party but couldn't find any decent recipes. So, I used this one and 3 lamb fillets (just over 1kg of meat) for a party of 11. Using lamb was expensive but it tasted gorgeous - everyone loved it! I doubled up on the duxelle ingredients because I had 3 fillets to cover but kept to all the same weights and measures in this recipe. I especially liked the use of proscuitto to seal in the duxelle as I've made beef wellington before where pancakes were used which made it really heavy."