BBC Good Food

11 April 2009

Tested

"Absolutely delicious. Really filling - use a big chunk of fish and you won't need any potatoes or anything. "

11 April 2009

Tested

"The meal itself is delicious, but it's the wrong way to cook it. You end up with half the couscous drying out, or sticking to the foil etc. I reckon this meal would be better if you first soaked the couscous in most of the liquid for a minute or two, then added it to the foil (baking paper is MUCH better for this). You won't have the fiddling about with the bag and you won't get the couscous being too thin in places and getting ruined. Also, when it says "strong vegetable stock", don't overdo it. It can end up being really salty. Just follow the instructions for making the stock normally and you'll be fine."

11 April 2009

Tested

"I love this, and make it quite often. Make sure you don't use too little oil - the pasta needs to be shiny and silky when coated in the oil, otherwise it can get a bit sticky."

11 April 2009

Tested

"Really lovely meal. I wouldn't mess with the main ingredients cos the potato, mushroom and aubergine go so well together. What I did do was add a little extra chilli and some garlic, and used korma curry paste. I ended up with a sweet, mildly spicy, lovely dish. The other thing to note is, it was better made using a few new potatoes cut into chunks instead of one big potato. But waxy new potatoes take a fair bit longer to cook - I reckon I simmered it for another 10 minutes. But the result was worth it. If you do that, add 50-75ml more stock or boiling water."

01 March 2009

Tested