BBC Good Food

30 May 2011

Tested

"Yummy and simple."

15 November 2010

Tested

"You could most likely make the antlers edible too by melting dark chocolate and using a sandwich/freezer bag with the corner cut to pipe onto baking paper, then leave to set. You would need to handle with care, but it works for spiderwebs and 'haunted trees' on my Halloween cakes so I'd imagine it would here too. Anyway, I'll most likely make these with the children at some point and if so will let you know how we get on. They do look lovely! :)"

26 October 2009

Tested

"Delightful! I added a squeeze of lime when I put the spinach in - gorgeous dish. Will add to my arsenal of fave curry recipes :)"

18 October 2009

Tested

"Utterly delicious, cheap easy and store cupboard ingredients. Can't fault this recipe. I would advise - as I always do with sausages to get the best meatiest you can afford as it makes all the difference. I tend to use double the sauce as this gives a lovely glaze plus a little left to pour over - especially lovely with spicy rice. I also like to add thinly sliced red onions to the sausages from the start as they caramelise beautifully in the glaze. The sauce would work with all sorts and has become a staple in this house. "