Del

BBC Good Food Member since 08 November 2006

Location: Wales / Chester

  • My last supper would be... delicious
  • My fool proof recipe is... Linguini
  • My favourite utensil is... My stove-top espresso pot
  • If I am not cooking I'm... Messing growing things or on my moto-x bike
  • The best meal I've eaten was... Tapas in a little winebar in Wales!

My Latest favourites recipes

Last comments I've made

  • 13 October 2009

    Beetroot shots with tarragon yogurt ice cubes

    Tested

    "I made this for a vegetarian dinner party as a palate cleanser before a rather rich wild mushroom risotto. It worked a treat. The soup itself went down a storm. The ice-cube... you either love it or hate it! But even those who disliked it kept on bringing it back into conversation! The tricky part is getting your soup hot enough whilst being able to pour it into a glass. Ideas anyone?? Oh and I served it in small whisky tumblers about a third/half full. Recommended."

  • 13 October 2009

    Roasted pepper sauce for pasta or chicken

    Tested

    "A good solid recipe for a midweek pasta supper. I think it works best as a springboard for additional ideas - as other reviewers have noted above. For me the garlic and chilli were essential. It's good, but don't expect the earth to move! "

  • 09 June 2009

    Creamy crab & pea pasta

    Tested

    Creamy crab & pea pasta

    By Good Food

    14 comments

    4
 stars 10 ratings

    "Clean & fresh tasting but I found it a bit too virtuous to really enjoy. The above comment is spot on, because if your pasta is too dry when you combine it with the creme-fraiche and then the lemon juice, the result is not particularly pleasant! You can solve this by adding a little water (or white wine!) but really I prefer a splash of single cream in the first place! I bought top quality big-flaked tinned crab meat which replaced the fresh crab rather well. Forget about using cheap watery stuff though. Frozen cooked prawns would be a better bet. "

  • 09 June 2009

    Mini Wellingtons

    Tested

    Mini Wellingtons

    By olive magazine

    11 comments

    5
 stars 9 ratings

    "Terrific. For a special treat I brushed the fillets with brandy before searing and also used a widely known brandy and herb pate. I also topped the steaks with some fried then strained mixed mushrooms. Delicious. Only thing to be cautious of is the thickness of the steaks and the pastry. My friend made this on my recommendation but bought thick door-stopper fillets and didn't roll her pastry out enough. The result was huge, soggy amounts of pastry and a waste of lovely fillet steak. "

  • 09 June 2009

    Special prawn pasta

    Tested

    Special prawn pasta

    By Good Food

    13 comments

    5
 stars 18 ratings

    "Gorgeous. I added some courgettes when i was frying the prawns and they really added to the flavour, providing a clean twist to the creaminess. A few chilli flakes too and this is my new favourite friday night supper dish! "

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