BBC Good Food

29 September 2011

Tested

"I was wondering what do as a side dish with this, but in the end it didn't need anything as it was very filling on its own. Simple, tasty, filling and healthy - great!"

24 August 2011

Tested

"I also noticed that the instructions don't tell you when to add the apple so I just gently folded the apple into the cake mixture before spooning it into the baking tin. These slices were a hit - I've baked this twice now and they went down really well."

01 May 2011

Tested

"Definitely one for the pressure cooker. I cooked the lamb in the liquid at high pressure for 35 minutes then let the pressure release naturally. I couldn't get rice wine so used dry sherry. I agree with Heidi; lamb breast is very fatty and took me ages to strip the meat away from the bones and fat. And yes, the sauce needs some work - it is too salty if you simply boil it down until its syrupy. I also seemed to manage to use every pan and utensil going whilst preparing this, not to mention the lamb grease which ended up coating everything. There was a lot of greasy washing-up. I wasn't convinced about wrapping the lamb in lettuce leaves so dug some tortilla wraps out of the cupboard. My husband loved it. It was nice and I'll make it again I imagine (with tweaks). Just not in a hurry."

08 March 2011

Tested

"I have made this twice now, once with lemons instead of oranges. We preferred the lemon version although it doesn't look as striking. I used a silicon baking case and it turns out beautifully with no sticking. It's a lot of cake for just myself and my husband, but it provides pudding all week when kept in an airtight container. I cut a slice, drizzle a little syrup over, blast it in the microwave for a minute, and then serve it with custard. Yum."

02 March 2011

Tested

"To Girl Flower - you could use pork belly if you can't get hold of lamb breast."