BBC Good Food

08 February 2009

"What a delight to have somethling so healthy and tasty. The rice was absolutely delicious, who would have thought a simple cinnamon stick alone could transform a dish so easily."

31 January 2009

"Being Scottish I was taught to cook haggis this way by my Mum and Grandmother. I have tried haggis boiled but always found it a bit stodgy and I felt that you lost some of clean flavours and texture you get with baking the haggis. If you find haggis a bit dry or would like to add that something special to the meal then make either a whisky or whisky & mustard or drambuie sauce to serve over the haggis. My favourite is the whisky sauce I find that the complex notes of the whisky just work so well with spicy flavours of the haggis. I've added these recipes to the website for anyone willing to try them."

12 January 2009

"I made this a few days in advance for boxing day dinner with my in-laws and parents in attendance. Everyone was very impressed with the dessert and it definately has that WOW factor about it. You only need to serve a sliver of the cake at it is very rich and chocolately. I'll be making this again for my next dinner party with friends."

12 January 2009

12 January 2009

"I made these for a girly tea party with my friends. They polished them off and a few took home seconds for their families. I made two batched one with Green & Blacks 72% dark chocolate, tea biscuits and milk way and another with Lindt 72% dark chocolate, turkish delight and shortbread fingers. Both were a success but I preferred the crunchiness of the shortbread. I thought the intensity and bitterness of 72% dark chocolate works better with the sweetness of mallows, milky way and turkish delight. I'll be making these again sometime soon and experimenting with other sweets. For Kirstyjolly the mallows are suppoed to stay intact so maybe leave the chocolate mixture slightly longer to cool next time you make it."