Posts by: karenn61

I have also made this cake but did it with lemon syrup and the quantities were in my book. Its a standard 6oz flour, sugar and butter and 3 eggs as I can remember. I just made a sugar and lemon syrup to pour over and added lemon rind to the cake and it worked well.

Not sure what recipe you are referring to. I used Matts recipe from his new book and the pastry is ready bought puff pastry so there are no quantities for flour - only the sugar and butter used for the caramel.

Matt Tebbutt is the best looking TV chef around. I never miss any of his shows!

Just like to say I have just bought the eagely awaited cook book from Matt and I think its fab! There are some lovely recipes and also some quite 'different' recipes, such as the one with snails! I have already tried the tarte tatin which went down a treat and look forward to trying out some more. There are also some gorgeous photos in the book and nice narration throughout - well done!

Is Amanda Lamb actually a chef? She doesnt appear to have too much food knowledge! I cant say I particularly enjoyed her appearance last week but have recently found Matt's more regular presenting very enjoyable to watch!

I am a big fan of the show and watch regularly so keep up the good work.

Look forward to your buying your new book, although I hope there will be many more recipes than ones for snails and brains! Be good to see you demonstrate some of the recipes on Market Kitchen. Love the programme and good to see that you are presenting it so much more.