BBC Good Food

03 January 2012

"Yum, this was an amazing jelly to serve at a dinner party. I made it as one guest is dairy intolerant and everyone loved it! I didn't quite manage to get it out the mould and looking as lovely as in the picture, but it really did taste amazing and was well worth the effort."

03 January 2012

"Delicious, really easy and can be made ahead...what could be better! The only change i made was using more carrots (700g) and less onions (4) as I find not everyone is as much a fan of onions as myself!"

03 January 2012

"I have made boulangere potatoes before and was impressed with the results, but I am not so keen on this recipe as the potatoes started to fall apart and went a little gloopy, perhaps because they were sliced so thinly. I think I'd prefer to slice them a little thicker next time and par boil in advance to make sure they are cooked through rather than making them very thin."

03 January 2012

"I thought the timing was a bit short, so cooked it for an hour and half (and it was only a 1.5kg joint) and it was cooked perfectly - medium rare. Cooking it for only an hour would surely result in a very rare roast! The meat was very moist and tender, but I thought the stuffing was quite bland apart from a strong rosemary flavour...don't think I would use this recipe again as it didn't really have any wow factor."

21 November 2011

"Not a mousse, more a gooey chocolate pot, but utterly delicious! It's pretty rich (obviously) so you don't need too much - I trebled the recipe and got about 20 portions out of it (served with shortbread). Everyone loved it. The cardamom is not very strong, but you can definitely tell it is there - if you wanted more of a cardamom flavour, just add more caradamoms!"