BBC Good Food

23 July 2009

Tested

"Looks and sounds delicious. the idea of rosemary with chicken is unusual. I'll definitely have a go, but with chicken breasts. Tha slow cooker suggestio seems good too. "

17 July 2008

Tested

"I had been up to Kirkudbright for a week-end and bought two freshly made haggis from a local butcher. The only chance I normally get to eat haggis is at a Scottish friend's house every year at Burn's night, when I traditionally address the haggis. This is a great honour for a Sassenach. The master-chef at the hotal where we stayed had very kindly given me a recipe for whiskey/honey/cream/thyme sauce for dressing the wee beastie. If anyone fancies the recipe, let me know; it's gorgeous. I roasted the haggis as per spec, then cut it into slices about 3 cm thick. In between each slice of haggis, I put a dollop of creamed tatties, then poured the cream sauce over the top. I made four portions, for myself, my wife, my son and a family friend. The haggis went down very well - and very fast. "

09 July 2008

Tested

"The burgundy is not just good - it's mandatory. I've used slight variations on this theme for years, and it is a super meal: well and truly worth the effort. Regards, David"