UK_Retro
BBC Good Food Member since 29 August 2008
My Latest favourites recipes
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Poached pears in spiced red wine
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Glazed salmon with mustard dill sauce
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Gooseberry & almond streusel squares
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Last comments I've made
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07 September 2008
"I have made this twice now, 1st time was fine good and thick and very tasty. Kept in the fridge 3 days and then used it as a base for pasta sauce.. Last night I made it again this time I added a good table spoon full of pesto and a 1/2 tsp of paprika. This time I blitzed it longer and strained through a sieve. Using a ladle to help it through the mesh (was left with about a mug of mush in the sieve..the dogs loved this bit). Again a great success. I haven't tried freezing it yet as its so nice theres none left to freeze. Try it with a warm chunk of ciabata."
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