BBC Good Food

31 July 2008

Tested

"Very nice flavour, and really quick to make. Make sure you use plenty of sage as it really needs it. I did find the pasta went a grey colour from the mushrooms - it might have been because I had to supplement the chestnut mushrooms with a few open cap musrooms to make up the quantity."

28 July 2008

Tested

"The salmon stays deliciously moist by being poached - a bayleaf added to the water can add flavour. The sauce is beautifully piquant and cuts through the richness of the salmon perfectly. We too used spinach instead of watercress, although would be eager to try watercress next time."

28 July 2008

Tested

"The rice filling in this recipe is one of the nicest rice dishes ever and can be eaten on its own as part of a salad. On my photocopied original there are instructions for oven cooking: 180 degrees C for 30 - 40 minutes. I have only ever cooked it this way, filling the peppers from the top and standing them on scrunched foil in a baking tray. Brushing with oil would help them cook and brown for that BBQ 'effect'"

22 July 2008

Tested

"This is clearly a salad of robust flavours, but the chorizo overpowers far too much so you do not taste half the other brilliant ingredients. Consider using half or less of the chorizo so you can actually taste the smoked haddock, watercress and poached egg"

07 July 2008

Tested

"Frozen peas work well, as does garlic butter for extra flavour in place of the butter. Nutmeg is worth using as it accentuates the sweetness of the peas."