BBC Good Food

04 February 2012

Tested

"This was delicious and was very popular with the family. I agree with the others who said that you didn't need all the black pudding - I could only fit about half of what was recommended into the pork, but it was just right. I used cocktail sticks to hold the pork together once stuffed. I didn't make the rhubarb sauce either - just made a creamy mustard sauce with sherry, dijon mustard, stock, single cream and some of the cooking juices. Will definitely be making this dish again."

12 November 2010

Tested

"I know this is quite a variation on the recipe, but I just made a cupcake/muffin version of this because a) I don't have two loaf tins and b) I was feeling impatient and didn't want to wait for the longer cooking time of a loaf. The cupcakes are amazing! Even without any icing. I didn't bother with the streusel topping (as I said, impatient) and I didn't have any chocolate, so I just stuck with the cocoa in the recipe, omitted the melted chocolate and splashed in some milk to loosen up the mixture. It made 12 enormous cupcakes. They took about 20 minutes to cook on a low-medium heat. Brilliant! "

22 October 2010

Tested

"This is a great recipe, and I'm not even a big fan of tuna. I boiled a couple of eggs in with the pasta, and chopped them into big chunks and stirred them in too, which worked really well. Delicious."

22 November 2009

Tested

"The best pork belly recipe I've tried. Works really well. I used a loaf tin full of baking beans to press down on the pork for an hour in the latter stage of cooking - it helped to get rid of all of the layers of fat. I also probably cooked it for a bit longer. Lovely."

06 August 2008

Tested

"This is fabulous. I now make it fairly regularly. I don't bother with the infusing with basil - I tend to just chop some basil, tarragon or mint and put it in. I also tend to put in half the double cream and half half-fat creme fraiche... a gesture to reduce the calorie count... Absolutely lovely, one of my favourite recipes."