BBC Good Food

17 July 2010

"It can all be put into a tray, drizzled well with olive oil and baked in the oven at a high temperature (200-220oC) so it gets nicely scorched. Needs stirring after the first 20 minutes to make sure it doesn't burn on top. After cold, it can be mixed with some feta cubed, black olives and fresh basil for a lovely salad and leftovers are great with tomato sauce as a pasta sauce!"

12 February 2009

"I think you should take fish out of the pan before adding the greens...fish cooks too quick and some greens take longer than others..."

28 January 2009

"Would like to try this recipe. When would it the best to add the orange zest? At step 2 or 3?"

17 January 2009

"Delicious! Used bacon instead of chorizo and fried that first as suggested by others here. Added black olives after the first 40 minutes and chick peas instead of the kidney beans. Didn't bother with the avocado either. Served with couscous and will definitely do it again!"

08 March 2008

"I agree with above comments, nice and easy recipe, but next time I'll try marinating the chicken with the spices first, there wasn't enough flavor there... Might dust the chicken with a bit of flour as well, the sauce was a bit too watery for me. Will definetly give it another try."