BBC Good Food

17 December 2009

Tested

"This is a great version of this recipe... 90g/3.5 ozs. smoked mackerel. 110ml/4 fl.ozs. double cream 1 tsp. readymade horseradish sauce. 1 tsp. lemon juice. 85ml/3 fl. ozs chicken stock. 2 Geatine leaves soaked in cold water until soft, squeeze out excess water. METHOD. Place the mackerel, cream, horseradish sauce and lemon juice in a blender and blend to a smooth puree. Put the chicken stock in a saucepan, bring to a simmer, put the drained gelatine into the hot stock and stir until dissolved. Whisk it into the mackerel mix until well combined. Place in the fridge for 3 hours to set........ Brilliant on toast/ crackers etc."

17 December 2009

Tested

"HI Jessy, If there is a LIDL near you, they stock it. "

30 July 2009

Tested

"The varied results could be down to the cookers. Most people do not allow enough time for their cooker to reach the required temperature. You should allow 20 mins. Also how many actually check that the cooker achieves the temperature on the dial. Which shelf you cook on has a different effect. Get an oven temperature guage, (Lakeland.co.uk) and check it out. This should eliminate most of your problems"

30 July 2009

Tested

"The varied results could be down to the cookers. Most people do not allow enough time for their cooker to reach the required temperature. You should allow 20 mins. Also how many actually check that the cooker achieves the temperature on the dial. Which shelf you cook on has a different effect. Get an oven temperature guage, (Lakeland.co.uk) and check it out. This should eliminate most of your problems"

30 July 2009

Tested

"there's no need to go through all that nonsense about lining/greasing etc. You can buy packs of liners for both round tins and loaf tins from Lakeland.co.uk. or any of their branches. They're even reusable and no washing up."