BBC Good Food

26 June 2011

Tested

"Try using Earl Grey or Lady Grey teabags, no bitterness and the Bergamot flavour in the Lady Grey teabags is wonderful. I prefer to squeeze the juice from oranges, lemons, and then add the rind to the teabags and castor sugar pour boiling water over this, once it's cooled down, strain into a jug and add the juice, now THAT'S refreshing."

19 June 2011

Member

"You can buy great quality goat meat from a respectable Halal butcher or a local farm. Lamb is good but Goat is much tastier. Cooking this way also means it'll taste better with the meat falling off the bone. It's also nicer if cooked a day ahead. It is important to marinade the meat prior to cooking."

28 May 2011

Tested

"Adore making this but would stick to the original version that uses a pastry base instead of the crumb biscuit version. The oringal creator Ian Dowding suggests an alternative using a type of apple puree, not too mush mind, it sounds delish."

14 March 2011

Tested

"Nice enough, I made a more delicious version (my opinion) adding confit garlic, and some cream and used rosemary instead of thyme. It was luscious. Lovely, silky & unctuous."

12 December 2010

Tested

"Made this three years running, quite nice but had to add additional seasoning as quite bland. For the children I ommitted cranberries and chestnuts, adults preferred this version. In future I won't remove foil to roast as bacon becomes too crispy, I used American streaky bacon, smoky flavour was lovely."