Wendy
BBC Good Food Member since 16 October 2008
My Latest favourites recipes
Last comments I've made
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28 December 2008
"Since finding this recipe I use it all the time. Freezing them makes it so easy and allows me to get on with other things on the day. Really tasty. I usually use lard which gives great results but this year I used goose fat. It still gives the same crispy roasts but I found that they seemed to be over salty will stick to lard."
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21 December 2008
"This will be the third time I have cooked this, this year and everybody loved it. It tastes fantastic and the aroma that fills the house makes your mouth water."
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26 October 2008
"I found this delightful. I followed the recipe apart from I used Prosciutto instead of the bacon. As i was cooking for a crowd I didnt want the Chicken drying out, so I wrapped in foil to keep moist, then opened the parcels about 10mins into cooking to crisp up the Prosciutto it worked really well. Served with Potato Dauphinois, Balsamic Roasted Cherry Tomatoes and green salad. it tasted amazing, its on my favorites list. Will try with Boursin next time."
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26 October 2008
"I had guests over so I doubled the ingredients and it worked really well It was a great hit and my guests have taken the recipe with them. I served it with Mustard Stuffed Chicken, from your site, with Balsamic roasted Cherry Tomates and a green salad. I was shocked that it went down so well and most wanted seconds. It was so easy to prepare in advanced so I could spend more time with my guests. I will be using this recipe many times. The tastes were amazing. "
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