BBC Good Food

30 November 2009

Tested

"This was deelicious. After having a read of comments, I cut my cooking chorizo in smallish chunks, fried it off with a small chopped white onion and chunks of a red pepper until onions were softened. Meanwhile I got the tomatoes going with a little salt, butter beans, cabbage, chilli flakes, the stock cube, half a tsp of smoked paprika and the can of water. I think how much water you need to add depends on what your chopped tomatoes are like - mine weren't very watery so it was just right, but I'd suggest you just add enough water to cover the chunks! If the chilli's not chilli enough for you, you can always add more. Oh, and I also added a splash of Thai fish sauce - it really works, trust me!"

10 May 2009

Tested

"Didn't have any capers or white beans to hand, so... Put some pitted black olives in. Also was only making for one, so used handful of hand-picked Norfolk asparagus, one tin tuna and one small tin borlotti beans. Half a red onion, then same amount of tarragon, red wine vinegar and extra virgin olive oil as state in the recipe. Also some watercress that was looking to be eaten. No need at all for salt or pepper and perfect amount of dressing - very more-ish indeed!"

17 April 2009

Tested

"I had super-fresh, not watery at all courgettes and increased the cheese by about half, with only a TOUCH of lime juice...which was tasty, but impossible! It wasn't so much that they were disgustingly watery, just that they were too gooey to flip over, no matter how big/small, thin/thick I made them. I did sort of manage a few and they were tasty, but far too hard work. Extra flour didn't help either. Though it did seem to help to have a hot pan with very little oil rather than lots. In the end I bunged a few eggs in with some salt and more pepper and had a frittata of sorts. "