BBC Good Food

20 January 2009

"I do make tomato soup the hard way (skinning fresh tomatoes) and find it a fiddle (unless they are very ripe) so much prefer to use 2 tins of tomatoes, or 1 tin tomatoes and 1 carton passata. Definitely needs the brown sugar, and I add more tomato puree. I also add a couple of carrots and that seems to thicken and give a creamier taste. :o) Probably a million miles from the original recipe, but never the less I like the fact I can make it without starting with skinning the tomatoes."

06 December 2008

14 July 2008

"Fabulous light dessert for after a meal. I have served this at a dinner party and it's gone down a storm. Definitely good with the shortbread."

06 February 2008

"This has become one of my firm favourites. Love the combination of flavours. I do it long and slow in the simmering oven of the Aga and it's wonderful."

14 December 2007

"This is absolutely wonderful. So light and perfect after a heavy meal. "