Jo Doyle
BBC Good Food Member since 17 February 2008
My Latest favourites recipes
Last comments I've made
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30 May 2008
"It's very easy to remove the skin from duck breasts before you cook them : start off with a sharp knife then simply pull the skin off. If the flesh begins to tear use knife to ease the skin away, then continue pulling. Tip courtesy of Sue Kreitzman. Result: squillions of calories removed!"
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10 April 2008
"These are absolutely delicious ( I'm eating one as I write! ) Didn't have bicarb so used baking powder and added an extra 1/2 tsp, didn't have buttermilk so used natural yogurt, didn't have prunes but used dates, and used walnuts instead of pecans. The rest of the recipe remained the same! "
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17 March 2008
"I get an organic veg box and had a big savoy cabbage. This was one of the recipes I flagged up for cabbage. So... I had salmon in the freezer and used that. No creme fraiche but 1/4 tub of low fat cream cheese in fridge so added that. I also decided to chuck in a handful of frozen peas and a pinch of saffron. The salmon needed an extra couple of minutes. The whole thing was delicious and I will definitely make it again and use other fish etc "
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17 March 2008
"Absolutely gorgeous! I've cooked this for friends twice now and everyone asked for more - no left overs for me. I added lardons both times because of so-called dryness of venison. Next time I'll be brave enough to cook it without !"
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