dave williams
BBC Good Food Member since 31 December 2007
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Last comments I've made
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21 January 2012
"To get the crackling crispy I would not add the water/marinade till you turn the oven down. Give it 30 minutes on a high dry first then add liquid/cover with foil. If that doesnt work, finish off under the grill on a high heat or even use a cook's blowtorch if you have one. I actually dont mind if the skin doesnt go crispy. I'm quite happy just to bin the skin if it doesnt crisp up but that's just a personal preference."
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02 January 2008
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02 January 2008
"Unbelievable. I worried when I added the litre of water but after about 40 minutes of reducing (not the 10 minutes mentioned in the recipe) I was left with a beautiful (hot!) sauce that you could use in any number of ways. I served it with the one-pot chicken biryani - also on here. You wont be left with a litre of sauce so dont count on freezing any. You'll make it once and it will become a staple, trust me."
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02 January 2008
"Superb, even without the raisins, which my wife hates, and the coriander, which we forgot to buy (oops) Served with a basic curry sauce, also on here somewhere, this was an excellent mid-week meal which could easily have made it to "week-end treat" category. "
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