BBC Good Food

13 September 2009

Tested

"I've made this a couple of times now and it is a cheap and cheerful tasty meal. I slightly changed the coating for the potato wedges - used polenta instead of flour and a mixture of salt, fennel seeds (pounded in a pestle and mortar) and smoked paprika and also par boiled the potatoes for 5 minutes, shaking them in the pan to fluff the edges before adding the coating and baking in the oven. served peas and sweetcorn with it. "

17 May 2009

Tested

"Very yummy and certainly one to make again. Not having an electric mixer it took quite a bit of elbow grease to get the egg/sugar mixture to be thick and pale enough - but I think I speeded the process a little by beating the egg whites alone 'til partly whisked up, then added the sugar bit by bit and then the yolks. I used all Green and Black's chocolate and didn't find the result at all oversweet, just rich and gorgeous. Strawberries, blueberries and greek yoghurt made perfect companions. Adults eating a nice meal to celebrate taking part in one of the Race for Life events and children (11 and 5 years) all really enjoyed them."

17 May 2009

Tested

"Very tasty - I used chicken thighs instead of chicken breasts and simmered it for a lot longer, probably about 40 minutes before adding some easy cook brown rice. I'd used more chicken stock then the recipe said to allow for the rice absorbing some of the liquid. I substituted watercress for the spinach and added some broccoli florets a few minutes before the end of cooking to make a complete meal in a pot. Definitely a meal to make again."

03 March 2009

Tested

"I really loved making and eating this cake. I made some of the changes suggested and used half milk chocolate (40%) and half plain (70%) in the ganache, plus I made the cake using two separate sandwich tins and reduced the caster sugar to 100g in the cake mixture. The cake rose beautifully and was enjoyed by both children and adults alike."

21 June 2008

Tested

"A lovely, piquant relish/sauce which I made for a dinner recently to accompany roast gammon, gratin dauphinoise and vegetables. Very easy and can be prepared well in advance. I used half a red onion as I couldn't get a shallot. "