BBC Good Food

27 December 2010

Tested

"Just wondering why this recipe is flagged as "suitable for vegetarians" when it's covered in prosciutto???? "

26 December 2010

Tested

"Chose this for yesterday's Christmas Dinner main course for my veggie mum, and it went down very well! Decided to make and cook the loaf on Xmas Eve so I could just warm it through on the day. Was easy to prepare and not too time-consuming (using a food processor to chop everything!). Looked very golden and appetising when it came out of the oven; for my tastes I thought the orange flavours could do with toning down, but the fennel gave a lovely aniseedy back flavour that came through nicely. Texture-wise the loaf seemed a bit less firm than the picture above. Come Xmas lunch, I warmed the loaf through at the bottom of the oven while the spuds etc were cooking - this seemed to help firm up the texture without making it overdry. Mum loved it (just as well - she's got the other half of the loaf for lunch today :)) and as my first attempt at using fennel and chestnuts I was impressed. Well worth a go!"

16 August 2010

Tested

"Fantastically tasty and virtually idiot-proof. The lemon was tangy without being overpowering, and the garlic cooks down to a delicious savoury slush. You'll need to top up the juices with more wine or water a couple of times during cooking, to stop the garlic becoming too caramelized. Turning the bird onto its breast for the 20 mins or so really makes a difference in keeping the meat lovely and moist."

16 August 2010

Tested

"Maybe I squeezed too vigorously, but I found the juice of 2 lemons to be far too overpowering for this dish. I tried to remedy this with butter and seasoning but wasn't impressed, sorry :("

07 July 2010

Tested

"Gorgeous - the rhubarb keeps its shape and "bite", you get loads of beautiful pink juice - and you don't need to add any more sugar afterwards. Wonderful with ice-cream or even low fat fromage frais x"