BBC Good Food

19 March 2011

Tested

"This is a fabulous recipe I've used it loads of times. For a special occasion melt some chocolate and spoon onto greaseproof paper in shapes like stars or hearts and put in the fridge to set. Just before serving peel them off the paper and stand them up in the cream as well as drizzling chocolate. Looks impressive!"

29 May 2010

Tested

"Quick and easy, and always a hit in my house. Special enough for a party! try drizzling the chocolate onto greaseproof paper or foil into shapes like stars and put in the fridge. when they're cold they will stand up beautifully in the cream, but don't add them until the last minutes if it's warm or you have the central heating on. I found it better to use the non caramel carnation and boil it up (for ages!). It set better. "

08 July 2008

Tested

"We cooked this for a family Sunday dinner - it was really lovely with new potatos veg and gravy. If you want to avoid the pastry being soggy underneath just put a piece of ready made pancake (you can get these from any supermarket) underneath the meat - cut into a piece a little larger than the lamb). You can't tell it's there when you eat it but it does socak up the juices and stop your pastry going soft! "

19 April 2008

Tested

"I cooked this for 4 and doubled everything - I thought it wasn't enough smoked salmon to begin with but it was actually plenty. I think I listened too much to the other comments though and didn't put enough lemon juice in! The only thing I would recommend is to reserve a little of the pasta water to add at the end, as I thought it was a little dry. Other than that the dish was a definate hit!"

19 April 2008

Tested

"I couldn't find any toulouse sausages so bought pork. I thought I needed to add a little extra kick so put a generous teaspoon of whole grain mustard in, and also added a tablespoon of tomato puree. It was lovely!"