I don't come here or post anywhere near as often as I used to. I find the new site slow and very cumbersome. And of course I miss Great Food Live and Jeni.

My Delia pudding is steaming as I type - only 2 hours to go now. Mmm, hadn't thought about feeding it. I am feeding the Christmas Cake once a week though until early December.

How about making some apple "crisps"? They last for ages in a sealed jam jar and make a healthy snack. They can also be rehydrated if making a fruit compote.

Have you checked that they haven't just moved it to their "gourmet" section - and obviously increased the price accordingly? Alternatively, if you have any delis near you, it's the sort of thing they usually stock.

Another nice way of having them - we've been picking ping pong ball sized beets. I roast them in their skins for about 20 minutes and then (wearing gloves), rub the skins off and put them back in the roasting tin with some chopped garlic and fresh thyme and a tiny drizzle of balsamic and roast for another 20 - 30 minutes. Delicious

I twist the leaves off about 3 inches from the bulb, wash well without breaking the skin then straight into water - will tkae from 20 minutes to 1 hour depending on size. Then (and I do this wearing rubber gloves), rub the skin off. They are lovely when eaten warm too.

Not quite sure what you mean bigdov1. The whole idea of rehydrating them is so that you can eat them. Or are you talking about eating them uncooked once rehydrated?

I thought they looked rather like a smaller version of the shape jars that Bon Mamon preserves come in

Roasted baby peppers in a jar . . . . there's a brand called Pepperdew (sp?) which can usually be found in supermarkets in the pickles/olives section.

It might be worth you asking a local greengrocer if they could get hold of some for you if the supermarket doesn't have them.

Hey Nick - nice to see you back. Don't get on here much myself - other places to visit and all that. Hope all is well with you and yours?

I get mine from Wing Yip in Croydon. I know there's one in Birmingham and they do mail order but not sure what their minimum order/delivery charges are like. I hail from the area you are in but wasn't old enough to be wanting to source Oriental ingredients when I left. Is there a largeish Chinese community in the area? If there is, you may well find a small shop that does oriental products that's used by them. Hope this helps.

I think pecorino may well have the same effect on the OP. You could use any cheese for the majority of dishes where parmesan is called for - it will simply give you a slightly different flavour, texture and smell.

Hi Sally, I'm sure it's perfectly possible to do this but I haven't tried it. There's no need to waste a tin though - any excess, pour into an ice cube tray and when frozen, pop the cubes into a plastic bag and seal - then you have "just a little" coconut milk when needed in future. Hope this helps.

The leaves of wild garlic are not as rigid as lily of the valley and also the smell gives them away as well.

Purple sprouting broccoli?

Can't you use lemon juice instead?

How about using a fruit juice that will compliment whatever you're making?

Hi posset - thanks from me too for the link. Have had a quick look but their pattern range is not to my taste unfortunately. Think I'll continue to do the same as you - buying more place settings than necessary on the basis that some are bound to get broken in everyday use.

Oooh, I'd be interested in this too. Having a new kitchen fitted at the mo - the floor is slate and the worktops are granite so there are no forgiving surfaces if I drop anything It will look so nice though when it's done

Thanks David - I just need to wait for my kitchen to be finished so that I have some room to do these things - cheesemaking being another of them

I'm looking to start making my own bacon. Is salt petre really necessary? If it's just a "colour" thing then I'm not sure that that bothers me particularly. Any advice appreciated. Thank you.

The ripeness of the cheese will determine how long you need to bake it for. I usually touch the centre of the cheese with my finger every 5 minutes after the first 10 minutes in the oven until it's to the softness for dunking. Hope this helps.

I get mine from the "Foods of the World" section in the supermarkets.

I regularly freeze extra portions of curry with tinned coconut milk in and it's no problem at all.

I've been using mine for nigh on 20 years too. It makes me laugh to hear people extolling the virtues of these items of kitchen equipment as if it were something new.

I personally can't think of a better way of cooking a beef in guinness casserole - that lovely smell through the house for the day and then a fantastic meal at the end of it.

Hi Judy G, Have you tried the "special" section where they have all the international stuff? Or even the baking section I suppose.

What's the recipe you have? Could there be an alternative?

No, don't criss cross them - gives you a soggy sprout. Just remove the end of the stalk and outer leaves as needed.

It is nice roasted from scratch, I think you'll enjoy it if you try it and is very moist but not "wet" like supermarket bought ham if you know what I mean?

Hi posset - my gammon doesn't go anywhere near water - apart from the soaking that is. I roast it from raw to finished.

The only bit that goes near water again is the bone for ham and whatever soup.

I also use my cool box for soaking - changing the water a couple of times over a 24 hour period. I get a whole leg from the farm.

Mine is not boiled at all, just roasted then de-skinned, scored, studded with cloves, spread with English Mustard and a good layer of demerara sugar then back in the oven for half hour of glazing.

I've been asked to repeat this every year for about the last 10 years and even did it for our Nephew's Christening one June.

Damn and blast, that's the day we were thinking of going!

Oh well, may have to try for Saturday instead

Sounds good - thanks for the info - we're off for a visit next weekend.

That's a very interesting site - thanks for the link posset

Another thought posset - how much were the 1,000 from the on-line supplier? How many do you need? If the price was right and we could get in touch with each other - I'd be willing to split an order with you.

Probably best go down the route of finger/canape size food - that way you don't have to worry about plates and cutlery - you can get away with cocktail napkins.

Mini yorkshire puds with beef & horseradish

Mini pizzas

Prunes wrapped in streaky bacon

Mini chipolatas glazed with maple syrup or honey and sprinkled with sesame seeds

Palmiers - flavours can be varied

Mini quiches

Bruschetta

I got a supply from Sainsbury's when they had them reduced to ridiculously cheap prices.

So what type of food do they do then? What did you and your fellow visitors eat? And prices, reasonable or pricy? Dress code? Atmosphere?

Sorry for all the questions but I live up the road in Crawley and may well be tempted to pay a visit if I have a bit more info to base the decision on.

Anyone remember Vash? I'm in regular contact with her, in fact, hoping her and OH will be coming up for another weekend soon.

Hiya Mary and others - nice to "see" you all again. Is Tina still about? Haven't heard from her in a while either. It'd be nice to get some of the older posters (again, as said by Mary, not old as in age LOL) to share knowledge, etc, with newer posters.

Alc - there really was a sense of community on here and everyone would kind of keep an eye out and if you didn't "see" someone for a few days then someone would get in contact to make sure they were alright - and we used to share some right good laughs too - as well as the odd spat granted.

Anyway, season's greetings to all, peace be with you and hope to catch up soon.

MrsWW
x

Mmmm, curious - not something I'm familiar with. I was thinking maybe a steamed pudding type topping or even a cobbler type topping.

Was it a suet pastry type topping?

Rosti - hope Mary is OK - I've not heard from her for a while? Been really busy here but whenever I'm on-line I can't see her there. Please pass on my best wishes to her. x

It's lovely to see some familiar names

Do you mean Rostie? Not seen her for a while.

I still potter on here on a daily basis and it's nice to see you again OT

Do you remember me?

One I've not heard from in a long, long while is Mary in Australia - anyone know of any current news?

I've had my Lakeland plastic one for years with no problems, used many times and it goes through the dishwasher OK.

How about rounds of puff pastry (I use ready made, ready rolled for ease) and put on top some red onions sliced, chopped sundried tomatoes and a ring of goats cheese, topped with a few fresh thyme leaves and a grind of black pepper (make sure you leave a rim of pastry around the topping). Put in the oven for about 15 - 20 mins and voila, a lovely quick and easy starter.

When they come out I generally give mine a small drizzle of reduced balsamic vinegar and nice extra virgin olive oil.

I've had my Lakeland ricer for about 8 years now and I never mash spuds any other way. Mine is white heavy duty plastic with the metal discs (varying hole sizes) and has been through the dishwasher in all those years and it still looks like new.

Glad to be able to help.

Where do you live foxym? I know the supermarkets do unwaxed lemons (as ever, costing more than waxed ones). I wouldn't bother making orange marmalade other than with Seville Oranges and I don't think they're usually waxed but they are of course only available for such a short time here in the UK (January/February).

My best mate's got one - think it's a Tefal Actifry. She thinks it's absolutely brilliant. She's going to bring it with her next time she comes to stay I hope so that I can have a play with it.

Halved or quartered, griddled so you've got the line marks and then mixed in with couscous, oven roasted red pepper, red onions, tomato, mushrooms and courgette. Adding a good slug of balsamic vinegar gives it a nice taste and it's delicious cold too

Try putting some of the flour measurement in a plastic bag, put your fruit in it and whilst holding the top of the bag closed, give it a good shake. This will coat the fruit in flour and when added to your mix should stop it sinking

Do you mean Orzo pasta? If so, it's available in the supermarkets in their "special" or "gourmet" ranges. Failing that, any local deli you have should sell it or be able to get it for you.

Was it a version of bakewell tart?

That's North Devon, apologies, I could only help with South Devon
Hope you have a great time and come back with some recommendations though

Which part of Devon are you going to?

Gorgonzola sauce with some pine nuts or walnuts would be nice - maybe with a few pieces of pear sliced in too?

How about adding a dollop of black treacle?

It's because the last four letters make the slang word for one's posterior, however, if you were to type caorse, although misspelt, I think it will stay

I have heard of this method of cooking - for pieces of meat too. I wouldn't bother using expensive sea salt for this though.

How about using some for a base under a scoop of ice cream and covered in meringue - baked alaska?

Could you freeze it?

They're lovely wrapped in foil and cooked in their jackets on a BBQ - not that we've had the weather for many in the UK this year

Perhaps similar to digesitve biscuits?

As with all things - in moderation I think is the answer. We don't have roast potatoes and parsnips very often but, when we do - it's either in beef dripping or goose/duck fat - whatever I have to hand at the time.

I've seen them in Tesco, Sainsbury and Asda near here in West Sussex if that helps.

An independent deli is usually a good place to go as well.

I've even taken my slow cooker on a canal barge holiday before now ,D,

I've even taken my slow cooker on a canal barge holiday before now ,D,

It can be anything you want it to be but make sure you cook it with something so it doesn't dry out as it won't have much fat to baste it.

Trifle? Apple crumble and custard? Rhubarb crumble and custard?

How about good old prawn cocktail? or pate and toast?

I would try a couple of "layers" of the egg and breadcrumb dipping. Perhaps dust the jalapenos in flour first so the egg has something to "cling" to.

Do you put cream into your soup? That would give it a lighter colour and creamy taste.

My pleasure to have been of assistance jocasta. TBH - I can't be faffed with browning things for the slow cooker either - I do beef casseroles, liver and bacon and things like that without bothering to brown them. Also, brisket with some root veggies chopped up and in the pot too is very nice - and the beauty of this is, any left over beef you can have sliced cold the next day for lunchtime sarnies.

Hiya GQ - nice to "see you" again. Hope all's well with you

Do you have a slow cooker in the accommodation or do you have one at home you can take with you? That would be even better because you could actually set dinner to have a long slow cook so it's ready for when you get in from your day out.

Do you have a Sainsbury's? Our local one sells them. Failing that - do you have any delis near you? They may have them or may be able to get them in for you.

Add some cornflour - that should stop it separating/going grainy.

It's a blackcurrant liqueur - usually used in the cocktail kir royale - a drop in the bottom of the glass and topped up with champagne.

Oops, meant to say, after drizzling the oil and before putting the garlic on - put your bread slices under the grill until lightly golden or, alternatively, in a ridged grill pan until you have the desired line marks on each side.

If they feel rock hard I would have put them next to a banana for a couple of days which should help them ripen up. Were they Haas or the smooth green skinned variety? That can make a difference to flavour. I'm guessing they were picked at such a stage of ripening that they wouldn't get damaged too much in their travel to the shelves.

PS - If you cut it and put it in the fridge or anywhere else - it will turn black - whether ripe or not.

How about a nice simple bruschetta?

Slice some french bread or ciabatta on the diagonal, drizzle with a little olive oil and then rub the surface with a clove of garlic.

Chop and mix: tomatoes, spring onions (or red onions), avocado, coriander leaves, red chilli (finely diced) and a good drizzle of a good quality EVO Oil. Season with salt and pepper and put on top of your bread.

Nice, simple, light and summery.

I've seen potato flour in some of the supermarkets in their "free from" aisle.

I'd make sure it's a good quality dark chocolate with a high cocoa content - such as Green & Blacks.

Wash your strawberries - leaving the green "handle" on them. Make sure they're properly dry before dipping them in your melted chocolate and then lay them on a cooling rack or some greaseproof paper for the chocolate to harden. If you want a thick layer of chocolate, once set, dip them again and allow to set. Best served cold, straight from the fridge I find.

It is rather good isn't it? My Mother-in-Law lives down that way and whenever we're down their - a visit to Darts is a must.

Their butchery department travels to a lot of shows around the country too.

I tend to cover mine in foil and stick the tray towards the back of the hob - my oven vents are there and am still usually using the front 2/3 rings to do veg, gravy, etc.

Garlic? Some chunks of crispy smoked bacon in that soup of yours sounds good too. How about the addition of some cheese? Either stilton or cheddar would be good.

If they're older broad beans I'd just blanch them but if they're young and fresh out of the garden I generally use them raw.

I THINK a stick of butter is 1oz

Pear, poached in a sugar and ginger wine syrup (coloured with saffron), served with a ginger/raspberry coulis and a parmesan crisp.

How about shallots or small pickling onions instead?

How about shallots or small pickling onions instead?

Pureed with garlic and a little sour cream/creme fraiche and salt/pepper makes a lovely dip.

I generally don't bother with browning either

How about a nice piece of beef brisket along with potatoes, swede, parsnips, carrots, turnips - in a beef stock - makes a nice meal. Just add something green that will only take about 5 mins to cook whilst you're sorting out your plates, ie, spinach, cabbage, leeks?

I've had some Baklawa today that was made by a Lebanese company based in London.

You can steam them or stir fry them - chopped roughly and pop the stalks in about a minute before the leaves as they need a little time to cook, the leaves will just wilt not dissimilar to spinach.

Very nice on their own, steamed and drizzled with sesame oil and a sprinkling of toasted sesame seeds.

How about using those banana hook type things? Stand it on a plate/wooden chopping board and bob's your uncle there's your kebab hanger.

How about a roasted pepper, red onion and goats cheese tart?

How about using a good old fashioned pestle and mortar? Takes a bit longer but gives your arms a good workout

If you use your coffee grinder - I'd keep it for spices in the future as I don't think you'd totally get rid of the scent of spices.

I do it with dried, uncooked noodles.

Never tried it with fresh or boiled noodles. Not sure if it'd work - maybe worth trying with a few?

Simple but delicious is freshly shredded sage leaves, lemon zest and olive oil.

Balsamic vinegar that's been reduced by about 2/3 volume and then used to brush, baste, drizzle over things to give a sweetish flavour and good colour.

Uncooked noodles straight into a deep fat fryer and drained well. Nice flavour but not good to eat them too often.

Sugar to taste should help

Slice a fresh pineapple wafer thin and lay the slices on a nice large flattish platter.

Dissolve some sugar in water to make a sugar syrup and put in a large handful of "muddled/crushed" mint leaves, leaving them to infuse whilst the syrup cools. When cool, chop some fresh mint leaves and finely dice a red chilli and mix into the syrup (know it sounds odd but the heat of the chilli is perfectly complimented by the cool of the mint). Pour the syrup over the pineapple and cover in the fridge for at least 2 hours.

Serve with either ice cream (coconut flavour works well) or clotted cream.

Enjoy

Big pot of chilli with rice and garlic bread?

Curry and rice?

Or do you prefer cold?

white skinned fish fillet, roll in sweet chilli sauce and then turn through unsweetened dessicated coconut and roast in the oven - nice and simple but very tasty.

Glad I could help

What I've given above is a relish which goes nicely with roast beef, sausages, smoked fish (such as salmon).

Borscht is a soup which I believe can be served hot or cold. I have never made this myself but I'm sure there will be a recipe on here somewhere.

Yes you can make it at home.

Grated fresh horseradish root, smidgeon of English mustard powder, whipped cream, touch of wine vinegar and some grated beetroot. Mix it all together and you'll find it'll last a fair few weeks if kept in a sealed container in the fridge.

Did you buy the "cut" herbs in bags or the ones in pots of soil?

Cut herbs - I tend to put them in a container with their stalks in some water in the bottom and keep in the fridge (in the Summer but in the Winter mine do fine on the side in the kitchen).

Pots of soil - keep them in a light but moderate place, ie, window sill and do not allow them to dry out.

Good luck and don't give up.

Cover them with olive oil or even extra virgin and then you can use the oil to drizzle over pasta/pizza or even as salad dressing.

I've got some high % alcohol - bought it from an independent off licence in Dartmouth. Only half bottle size available there. If you don't have any luck over here - how about a day trip to the alcohol emporiums just the other side of the English Channel?

Setting it alight allows the alcohol to burn off so you're left with the flavour of the spirit. I suppose you could just heat the alcohol in a saucepan for a few moments which would have the same, if not as spectactular, effect as flaming.

Most people have had bad experiences of lighting alcohol because they simply use too much which creates an inferno effect rather than just a flaming effect if you know what I mean.

If you have a Sainsbury's near you, they're with the other nuts, dried fruits, near the baking section.

I'd use rice as well rrab. Usually white basmati but sometimes brown rice. Having said that, it is rather nice when served with tagliatelle too.

Or if you have any homemade beef stock tucked away in the freezer that would be a good replacement.

It is also nice with the addition of some chopped up sundried tomatoes.

Mmm, goats cheese tart.

This is one I make quite often - although it may vary slightly depending on the mood/fridge/larder.

Ready rolled puff pastry cut to to the shape/size you require - no need to bother pricking it or anything else (I don't make it myself - life is too short and the ready made ones are good quality these days).

Red onions sliced and fried until softened and caramelised then add a good glug of balsamic. Allow to cool and then spread over the base of your pastry, leaving a 1 - 2cm gap around the edge for the "frame" to rise around your tart. Sprinkle over quite a bit of fresh thyme and then either lay a round of goats cheese (if you're using the rinded one) or if younger cheese then just crumble it over. I sometimes then add crumbled walnuts and a drizzle of the same nut oil (in this case walnut) and then in an oven at 180 for about 20 mins until the pastry is golden and the cheese is melted. Served with a nice side salad, warm, it is equally good when cold.

Enjoy.

Try calves liver - milder flavour. It is a bit more expensive though.

How about traditional liver and bacon with onions? Served with creamy mashed potatoes and steamed savoy cabbage or sprouts?

Rinse the liver and then pat dry with kitchen paper. Run it through a plate of seasoned flour and then fry each piece until just browned and sealed. Put it in your casserole. Then fry your bacon and then the onion, putting both in with the liver. Pour a little beef stock over and put into a low oven for about 3 hours (you may need to alter the timing due to the thickness of the liver). The flour you used on the liver will thicken the gravy.

Enjoy. Liver is not to everyone's taste but I firmly believe that not everyone cooks liver properly and that's what puts people off.

What are you serving for the starter and main course? May help us give ideas for a suitable dessert.

How about mixing chopped apricots with chopped sage leaves and cream cheese (Philadelphia type) - stuffing the breasts, wrapping in pancetta and then chilling to set the cheese mix before cooking?

Asda have it with their cream products.

Perhaps he was using the "parmesan style" cheese made by Twineham Grange in Sussex which IS vegetarian.

Had a quick look on Big Barn but can't see anything too near you. Want me to get some and send them up?

Hi NicciD

Hope you're well. Long time no speak. I'll have a look around on "tinterweb" for you and be in touch.

MrsWW

I've seen it in the Sainsbury's Special Selection area. Alternatively, a good deli should be able to help you out.

It does not matter what type of flour you use Lou. Enjoy your starter.

Definitely homemade here from Seville oranges any day now and the same each year.

Homemade can be personalised - we like it thick cut, my Mum likes no rind (so she gets pure marmalade jelly) - everyone's taste catered for.

Long live homemade marmalade - far too many traditional skills are dying out.

You can have cold cuts with bubble and squeak.

Slices into a casserole dish with some onions, mushrooms and gravy and in the oven for a while or chunks into a casserole with guinness/stout.

Cut into slithers and tossed into a stir fry.

Cut into slithers and mixed with mayo and horseradish - great sarnie filling.

Yes you can freeze it. Best way depends on what you might want to use it for when it comes out. I've frozen a chunk after Christmas (in one piece) as when it comes out it will be as part of a cold buffet so will be sliced at the table.

Whatever you do with it - enjoy it.

I make mine the same way as Matt the Chef - the best way in my opinion Have tried adding a touch of milk in the past but find when it cools slightly the watery liquid separates out - yeuuch - and it makes the toast soggy

If you have a Sainsbury/Tesco or equivalent they usually have it in their special ranges. Or an independent deli if you're lucky enough to have one nearby?

Well I've just learned his Wife went in, sacked the staff and closed the business whilst he was in the Jungle? Who knows the truth?

I always add English mustard powder to my yorkshire pudding batter.

Mmm, a slice of rare roast beef with a dollop of horseradish.

A mini sausage with a bit of English Mustard.

Tins might be more difficult - I got mine years ago and had to have a rellie send them to the UK from NZ as couldn't find them anywhere over here.

It's nice mixed into mayo or soured cream for an interesting dip/dressing or a bit chucked into a batter mix for yorkshires.

Basically anywhere you'd use mustard powder I guess.

It's Wing Yip in Purley Way that I use too

I buy the powder from an oriental supermarket in Croydon.

If you have an oriental supermarket anywhere near you that'd be a good place to start. Some of them offer on-line shopping too. I usually use Wing Yip on the Purley Way in Croydon.

I saw some in our Sainsbury's this morning. Maybe it's been moved to make room for Christmas stuff?

Not a stupid question at all my friend.

The stupid question I believe belongs to the person who is not prepared to ask it.

Glad I could help.

Set of good quality knives?

Chunky chopping board?

Set of scales?

Decent wok?

The list is endless. Let us know what you end up getting.

You need to stretch the rubber rings onto the lip on the lids before you close the jars.

Takes a bit of practice but use two spoons the same size (either dessert or tablespoons) and you just sort of "roll" the cheese between the two until the shape you desire is achieved.

I'm not very good at explaining so hopefully someone else will be able to explain better.

Probably posted in the wrong place here so I don't think you'll get a lot of answers.

But, my solution - - - - - dip the scoop into warm water before putting it into the mascarpone. That should help to release the mascarpone from the scoop in a scoop shape. Or, depending what shape you are hoping to achieve, use two dessert or tablespoons to make a quennelle (sp) shape?

You might be best off copying and pasting to a Word document.

Don't think you would need another potato dish.

Chantenay carrots would be nice served with this.

Matt,

We have something in common - I too have a Versalio and it is very good and versatile isn't it?

MrsWW

Hi nimrod3 - yes I think they are obliged if a certain number of people want them - I'm just not sure of the numbers required.

If you were to go to www.overthegate.myfreeforum.org, I'm sure it's something that's been discussed on here or, if it hasn't then there are peeps who can help.

MrsWW

How about making some apple sauce that can be used in fools when mixed with yoghurt/cream or even some apple sauce to go with roast meats. This can be frozen.

Or, an apple & herb jelly - a kind of jelly that's ideal with hot or cold meats and is kept like a jam.

If I was doing brisket I'd do it in my slow cooker with a little stock, some carrots, swede, turnip, parsnip and onions and maybe a little red wine and a sprig of thyme or rosemary. It will melt in the mouth after a few hours. If you don't have a slow cooker - same thing but in the oven on a low heat for about 4 hours.

Nice to see you on board there - you'll get loads of useful info.

I'm good thanks. It's a bit quiet on here - has been for a long while now. A lot of us old timers tend to hover but not post as there doesn't seem to be an awful lot of interest. I think a lot of people have drifted elsewhere.

You'd best read my post quick as anything slightly detrimental seems to get deleted quicker than you can say UKTV Food LOL.

Catch up with you soon

MrsWW

Is SuperCook the brand name? I haven't got any left so can't check the packet - it's written on my shopping list for next time I'm there!

No probs chilirose - glad to help

Have you tried the baking section of your local supermarket? Ours in Sussex sell gelatin - both Tesco and Sainsbury.

Fennel is nice braised too - and raw but I only like it raw if it's very thinly sliced as it does have a strong flavour.

I've got both sorts and they get used about equally.

Nice homemade apple sauce, possibly some runner beans and carrots and, if you fancy it - black pudding always goes well with pork IMHO.

How have you been cooking it? I've not been having problems when braising in a light chicken or vegetable stock with some onion or fennel.

I think the vegetarian alternative parmesan is Twineham Grange which is made in West Sussex. I have seen it in Sainsburys.

I use a ricer for my potatoes. Let them stand in the colander for a few minutes to drain well then put through the ricer, beat in butter and a little milk and season if desired. Then pipe on top of your ready prepared fish and leave until ready to heat. Don't see what the problem would be personally. That way you don't splatter your finery and you can enjoy a couple of glasses of wine pre dinner.

I saw the book in Sainsbury's this morning.

They are both cream cheese - just by another (and probably more expensive) name (brand).

Don't mean to "thread hijack" but - hi Fudgey - hope all is well with you. I spend most of my time elsewhere these days.

RogerP - have you had any luck finding your ingredients yet?

Would Wing Yip be of any use? Oriental supermarket located on the Purley Way in Croydon - think they do on-line as well.

Just make sure you cook the veggie option on a separate part of the BBQ that hasn't been touched by meat. I've seen so many people over the years cooking for their veggie friends and just whacking the veggie option on the grill between the meat. Yeek!

I just enjoy being in the kitchen with food full stop, and being creative. Just don't much like cleaning the kitchen afterwards

If you can get a chunk of bacon (ie not ready sliced) from an old fashioned butcher then chop it into strips which will ideally be about 3/4" long by 1/2" wide. If you can't get it in a chunk then Suelle's suggestion works too. In my experience, the thicker cut the bacon is the better.

indeed glad the confusion has been sorted out.

They say that each time you lift the lid on a slow cooker - it adds 20 minutes to the cooking time as that's how long it needs to build up the heat in there again. Also, ingredients should go in from room temperature if possible, ie, not straight from the fridge.

You will have loads of fun with it I'm sure. Mine is what makes me look forward to the cooler months. Mmmm, think I might have a go at baked stuffed apples in it this weekend.

Why do yo say don't try to freeze anything from it monkeysuncle? I've never had a problem doing this.

LOL - I know what you mean about the hissing Grisinni - when I had two cats, one of them wouldn't go anywhere near the kitchen when that mystery cat was hissing in there!

Good luck Lola with your recipes - the only limit is one's imagination and, like Grissini says - if you need any help - you know where to come.

I did a beef in ale casserole in mine yesterday. Didn't bother with the faf of browning the meat on this occasion.

Stewing/braising beef, onions, mushrooms, thyme and sage (fresh or dried), beef stock, bottle of Black Sheep Ale.

High heat for an hour and then low for another 7 hours - stirred in some cornflour slaked in water for the last hour and that was it. Blooming gorgeous it was too.

PS - Congrats on the baby.

Hot or cold?

Either way - how about mediterranean themed couscous?

For cheese straws - I cheat and buy ready rolled puff pastry from the chiller cabinet. The quality these days really does outweigh the time it would take me to make it at home.

Lay the pastry out on your board and smear lightly with English Mustard. Sprinkle over grated cheddar (I use mature) and push it to stick to the Mustard and then cut into slices about 1" apart. Take each slice of cheese/mustard covered pastry - one end in each hand and gently twist. Lay on baking tray and then sprinkle over with a little more grated cheese (I sometimes use parmesan on top), a few poppy seeds (if you fancy it) and then in the oven about 180 until cooked. Personally I don't like them to get too brown.

Hi Lola

Did you manage to get your pressure cooker and, if you did, how are you getting on with it?

It's wet and windy and miserable here so I've just taken a tub of homemade beef casserole out of the freezer - 10 minutes to defrost in the microwave then just half hour in the oven to heat it through and cook the dumplings I've put on top - whilst I'm cooking the tatties and beans from the garden to go with it.

How about oven drying some and then storing them in olive oil?

Could you use any young (mild) soft cheese? Philadelphia or other non-branded cream cheese?

Thanks for responding

I'd be interested emccall.

I mostly do a traditional roast with all the trimmings on a Saturday night (during the colder/cooler months) on the basis that the Sunday starts off the "leftovers" meals which are my excuse to be more inventive with things almost like a "ready steady cook" with some leftover meat, the larder and fridge contents.

During the Summer months we tend to "graze" during the afternoon of a Sunday on things such as a cheeseboard, pates, olives, continental meats. This is generally so that we can get things done in the garden and enjoy the longer days.

Have read everything everyone has said but can I just reiterate that I used the word "SOME" in my post as I am fully aware this does not apply to ALL.

I enjoy making up large portions of dishes such as bolognese or casseroles - all of which can be the basis for another meal when they've been portioned and frozen. Bolognese easily turns into the basis for a cottage pie or a casserole - with the addition of potatoes and pastry can turn into a meat and potato pie.

No children for us, however, they are used as an excuse by some people out there to go down the convenience meal route.

When we were children - part of the "entertainment" and learning at home was assisting with the food we ate so I'm certain my passion grew from that.

Let's face it, some people are just not interested in food, other than something they have to eat to function. If we were all the same, the World would be a very boring place.

I'm out of the house at 6.30am and back in just after 5pm, Monday to Friday - I manage to cook everything from scratch and we grow our own veggies too. I think it's down to how passionate people are about cooking as opposed to a time thing.

Have you tried any local delis?

If not, try the special selection at Sainsbury's for the peppers in jars - Peppadew I think is the brand.

If it's elephant garlic you're after - try your local farmshop.

Cherry brandy? or dark rum?

Usually, those who criticise others for helping are those who can't or won't help anyone - they're more of the "let em find out for themselves brigade".

Keep on helping - the UK TV Food would be an emptier place without you.

Personally, I wouldn't bother freezing it as it's fairly quick to make.

You'll probably find the recipe varies from family to family but I'd be interested to see a response from someone Italian, same as you would.

Mmmm - some sort of spice combination or dye then I guess?

Don't know about the traditional recipe but I put in eggs and sometimes a little cream too.

I know it's upsetting for a lot of people to see the slaughter of animals raised for meat on TV but it's only showing that part of the cycle of getting from animal to meat on the plate.

I don't for one minute think it was done to get viewing rates up as surely that's something that will cause people to switch off rather than carry on watching? And anyway, slitting the animals throat isn't just done by celebrities, it's done by normal men and women who's everyday job has to be done and is done so that animals can be processed for our plates.

The shame these days is there are just too many people who don't know where their food comes from and I think it's a good effort to take people back to basics and knowing where their food comes from.

There, that's my rant over now. Thanks for listening.

Were they made from sweet potatoes as opposed to ordinary white potatoes maybe?

Just had a quick look on the internet - try: bettysbypost.com they're on there at £1.50 - not had time to see what their minimum order/postage costs are. Good luck.

If you've got something like a £ shop near you or a warehouse/factory type shop they're good places to look for them too.

I got mine at Trago Mills in Devon - think I paid about 40p each for them.

I've always understood it to be level unless told otherwise.

Sainsbury's sell Orzo pasta too.

I think it very much differs on the ingredients. I sometimes find boiling for about half hour works - sometimes it can be more than double that. It is NEVER the 15 minutes that Delia Smith reckons!

Same here Snowlight - just don't bother with browning it now.

Liver and bacon with onions in the slow cooker is delicious!

I do the same as Posset. The secret is in dry skin, proper scoring, salt and high temperature to get it going at the start.

Have you tried Smithfields Meat Market?

Trimethylbenzene (not sure of spelling) is what you need. I've got a product which the generic name of is "Tar & Glue Remover". It is used in the automotive industry (ie, car valeting). I'd have thought Halfords would have something like it.

Alternatively, Betterware do something (but in smaller quantities and more expensive) which is simply called "Sticky Stuff Remover" - but they don't say on the label what the active (or any at all) ingredients are.

Have you tried Nisbets?

How about using plain set yoghurt?

If she makes her own bread she can put them in there, or she can sprinkle them over salads or steamed green veg.

Do you have any oriental stores near you? We have a Wing Yip not too far away. I think they do mail order too.

There did seem to be a mad rush on it or alternatively was it in short supply? Who knows.

I managed to track down some canned puree (Merchant Gourmet) and also vacuum packed chestnuts (same brand) in Tesco.

Hi betty 20

I swear by my Lakeland steamer bought years ago (but they still do them). Perfect rice every single time without fail. Either mail order or in their own shops.

MrsWW

Maybe something has to be mixed in with the chocolate to get it to set hard. Sorry, I can't help any further but there must be someone on here who can.

Have you tried the baking section of your local supermarket?

I guess a nice traditional roast dinner would go down well with some nice wine to accompany?

You could do some stir fries with it, or that Chinese dish - deep fried chilli beef?

PS - You lucky thing getting all that steak!

Think this has been raised and answered elsewhere but, either in the rice/pasta aisle of your supermarket or with baking things. I found it with the rice/pasta in Asda this morning.

I have glass containers and I have to admit to putting mine through the dishwasher - they come up just fine.

Think you can also get it where the usual rice/pasta is in the supermarket too.

You may be put off by postage costs if you're buying on-line unless you're ordering a few other bits at the same time.

Sorry about the multiple copies of the same response - think there might be a problem with the website.

If you melt butter in a pan over a low heat - the milky white solids sink to the bottom of the pan. It's the top golden bit that you want. Hope this helps.

I thought the last show is next Friday?

Hi Barshedale

Nice to know I'm not the only one that's noticing all the carp around here! You think it's out of season and then hey, it's back again, just like a prima donna!

Not sure where you're based molly but I've got some lavender vinegar from a company based in Eastbourne, Sussex. They may do tarragon but I haven't checked their website.

The website is: www.stratta.org

With the point of a knife that you don't mind ruining (ie, an old one) - there I speak from experience.

MrsWW

It'd be quite nice to know why my post was deleted?

Are there any farmshops near you CJL? If there are - may be worth giving them a call. The one I use does sell it but you just have to take pot luck or phone them a few days before and they'll dig you a root.

How about some pasta salads? Maybe using some of the coloured pasta that is available to hold her interest if needed. You can mix in all sorts of salad stuff and she's still getting the slow release energy from the pasta to keep her going in the afternoon. Chopped up fruit in a separate tub for afters maybe with some yoghurt to pour over if she'll eat it?

I've made a bread and butter pudding using panettone - ready to eat prunes and a drop of baileys or whisky in the custard.

Why don't you make them yourself from scratch?

4 oz SR flour
2 oz suet
salt/pepper
cold water

Mix first three ingredients together then add cold water a bit at a time whilst mixing until the mixture comes together (but not too soggy). If it does go too soggy - just add a bit more flour. Then shape the dumplings in your hands and pop them on top of your casserole.

Oddies - sorry - can't make any recommendations for Rome. However, would like to congratulate you and the Mrs on 30 years married - there's not many left who can say that these days. Congratulations and hope you enjoy your trip to Rome.

So long as it's wrapped well so that the tuna smell can't drift out.

Personally, I'd freeze the tomato sauce and add the tuna upon thawing as needed.

I think it pretty much depends on the quality to start with and whether you've managed to "suck out" excess air. Usually we don't have that problem with wine in our house as it never lasts longer than a sitting.

brinacyl, Most salads are healthy - it's just the dressing that's not.

My favourite at the moment is couscous with roasted mediterranean vegetables (ie, aubergine, courgette, tomatoes, red onion, mushroom, red pepper) and a drop of balsamic vinegar.

Have also seen them in Homebase.

I use various - depending on what's available when I'm shopping (if I haven't grown any). Make sure when you drain the potatoes and put them back in the pan - you've got rid of all the excess water - the heat from the pan should help with this. And, to avoid lumps altogether - use a potato ricer instead of masher. Makes life much easier. Lakeland do a reasonable priced potato ricer that lasts well - mine's had years of use.

Panini I think is just the name for the "style" of the bread - ie, it's a longish flat roll as opposed to slices of bread used for a sandwich. Hope this helps.

Have you tried Smithfields or Borough Market?

How about a large field mushroom, filled with gorgonzola or similar, wrapped in parma ham or pancetta and baked in the oven for about 20 minutes? Did this the other night but added some walnuts and sliced pear to the cheese - it was blooming gorgeous.

What area do you live in Frank 11? Might be able to give you some recommendations.

Didn't it also contain gin, whisky and sugar syrup together with the raspberries and vermouth? Seemed like such an odd combination - that's what made me remember it.

If you're looking for it in smallish quantites have you tried looking in the baking section of your local supermarket? The ones near me do Rose Water too. I think they're English Provender products, however, if you have an Asian shop near you you'll be able to buy different brands.

With moussaka I usually just serve a green salad and maybe some garlic bread.

You can also do a rather nice bread and butter pudding using pannetone - I do mine with some homemade marmalade and a good slug of either baileys or whisky in the custard bit.

I swear by using a microwave steamer that I got from Lakeland years ago. Perfectly fluffy and separate grains of rice every single time.

A 2 year old loony Border Collie who I wouldn't swap for anything.

It will freeze but you will probably find it will break down in the process (due to the high water content). However, upon thawing - you could turn it into a vegetable soup.

Smoked paprika is nice too - but not too much or it completely takes over. Have you tried it with carraway seeds? That gives a pleasant taste - especially if you're serving it with braised celery hearts.

There's a floating chinese restaurant in the Marina which is very good - sorry, can't remember the name at the minute though. Food is great, ambience is too and the price is right.

Have you thought about doing preserved lemons?

I'm with cheese on this - local over organic - and let's face it - if your local supplier is fairly small/medium sized - there's every chance they're all but uncertified organic growers.

I've got a Prestige one too that I've had for donkey's years - brill for chicken stock and loads of other things. Think mine has a 25 year guarantee - wouldn't know where to place my hands on the paperwork though - after several house moves.

There is something similar which I think is sold by Lakeland or someone similar. It's round and I think it's called a Diablo but could be wrong. Good luck in your searches.

The brand Merchant Gourmet is sold in Sainsbury's - couldn't find any that weren't sweetened or pureed in Tesco this year.

How about broad beans or peas?

In that case, I picked up my gammon on Friday and cooked it yesterday, studded with cloves and glazed with English mustard and brown sugar. The house smelled all Christmassy - specially as I was making the cranberry sauce with orange zest/juice and port too.

I'm pretty sure Tesco's and Sainsbury's both sell wholemeal pasta - well, the ones round this way do anyway.

How about some lightly steamed savoy cabbage or spinach? and maybe a few Chantenay carrots?

I usually halve the tomatoes and put them on a rack above a roasting tin - cut side up with a grinding of salt and black pepper. Put them in a low oven and basically keep an eye on them until they're "blushed" to the level you want. I then put them in jars and cover with extra virgin olive oil and store in the fridge. They would last for ages I'd imagine - if they didn't get eaten so quickly as they do in this house!

Have you tried e-mailing the magazine? They're usually quite good about providing recipes if asked.

Well - been to the Blackboys Inn for lunch today and have to say - we weren't disappointed at all. Definitely still worth a visit.

Liver and bacon in the slow cooker is good too.

My home roasted ham that I do every year - wherever we're spending Christmas - it's always "invited" with us.

I usually boil for as long as it takes - only stirring when I happen to be passing. What sort of stock/sauce are you trying to reduce/thicken?

Hi Bevrobbo

Try martinsjerkedmeat.com - they do mail order Black Bomber and a few other interesting things too.

MrsWW

Mints or petit fours would go well with the Irish coffee, basically anything chocolatey and, for me, the darker the chocolate the better.

If you're pre-cooking the leeks - make sure you drain them well as excess liquid will make your cheese sauce go watery.

I always make sure the tip of the spoon is just above the level of the coffee (about 1mm) and that it's touching the edge of the glass. Hope this helps.

Just looked at my bag of ones from the Oriental supermarket that I use and the ingredients are:

Starch, Prawn meat (8%), Sugar & Salt

If you have a Lidl or something similar they do a version -whether it's authentic or not I don't know. Have you tried the usual supermarkets? If not, do you have any small independent type off licences?

Alternatively - you could try making your own.

Gentle simmering works for me, as does swirling the water around just before you drop the egg in. No need for salt or vinegar - but then there are probably people who'll disagree. Just keep trying and you'll get to what works best for you.

BTW - like the name!

MrsWW

Do you have too much liquid in the fish bit itself? Or, if the liquid is not very thick, this will allow the mashed potato to sink.

Asda do them too.

Parmesan?

I'm pretty certain with squid that you need to either cook it quickly on a high temperature or slowly on a low temperature. I think it's anything in the middle that makes it tough.

Could you dry some of the grapes to use for a healthy snack?

Thanks for that info ansypansy - I feel a Sunday lunchtime visit to the BBI coming on to check things out!

Hi bill 54, I'm a little confused - do you mean

making stacks/towers of food on the plate - those sort of rings; or

having plated up the food, wanting to stack the plates so the sort of thing to separate the plates?

MrsWW

I thought Ovaltine was available in the ordinary (ie, malted milk flavour) and a chocolate flavour? I could be wrong however.

peel a potato and pop it in whole or cut in half. Cook for a while then remove the potato - it should absorb a fair amount of the salt. Tip: Don't cook it until it's so mushy it collapses in your stew though.

I guess it depends on how "fresh" the squash are, ie, if the skin has not yet hardened off then I'd be inclined to eat it - same as with young courgettes and marrows.

Oh, didn't know the BBI had changed hands. Any ideas when? Last went there about a year ago.

Agree, The Star at Waldron is good, as is The Six Bells at Chiddingly - used to be renowned for it's live music and fantastic garlic bread - don't know whether it's still there though!

Also, if you head along to Brighton - there's loads of good foodie places there - Momma Cherie (sp) Soul Shack which was visited by Gordon Ramsay for one. Also, in Brighton Marina - the floating chinese restaurant (sorry can't recall the name) but the food is fab and the prices are reasonable considering it's location.

If you're coming in land at all, I can recommend a good inn called The Blackboys Inn, it's in a small village called Blackboys just out side Heathfield/on the way to Uckfield.

Liver and bacon with onions done in the slow cooker is tasty too.

Is it beetroot that he's grown?

For the cake itself - good old Delia's never failed me. As for the marzipan, ashamed to say I buy it ready made. When it comes to the icing then that's where I start to get artistic. Made one a few years ago and it was mainly white with flowers - can't recall what they were, possibly white Christmas roses with the edges of the petals dipped in gold and leaves, etc - work of art it was!

What's your question lilymay?

Just string them together - (I use a needle and cotton) and hang them in a dry place where the air flows freely - a garage would be ideal. Once they're dried you can either leave them on the string and take them as you need them or remove them from the string and place them in clean jars with airtight lids. Or, alternatively, you could crush them to chilli flakes or powder.

Well I've just got some duck legs from Sainsburys as it's buy one pack, get one free. It's predictable I know but tonight we're having chinese duck pancakes.

I've used both and providing you get the fat hot enough (ie, smoking) before you put the batter in - neither should stick.

There's a nice Pub/Wine Bar that does great food called "Partners" I think it is. Can't remember what road it's in though - sorry!

So why was that thread deleted then?????

You could dry some, preserve some in oil, pickle some in vinegar or simply slice some and freeze them. Depends what you're most likely to use them for I guess.

Hi doyliedoyle

Just been speaking to OH - we've had one of these beasts for years and not encountered these sort of problems. I mentioned your problem to OH and he's suggested maybe your hinges need replacing? as it sounds like the door's not able to stay closed and this could explain your melting control knobs and door seals.

MrsWW

You need to cover them in oil so that none of the tomatoes have contact with the air.

Sorry to hear yours went mouldy Samsung. Were they fully covered in the oil, in sterilised jars and had you dried the majority of the moisture out of them? I've been making these for years and never had any problems.

"Sundried" tomatoes in olive oil?

Glad you enjoyed it.

Riitta

There is quite a difference between Scottish and Staffordshire Oatcakes.

Scottish - are oaty biscuity type delights - good for serving with cheese.

Staffordshire - are more like yeasty pancake type darlings - perfect with a traditional fry up or, as stated above with grilled cheese.

What sort of food/drink does your Aunt like? In addition, what sort of amount of money (including delivery etc) do you want to spend?

Being a "foodie" type myself - I agree with Art here - you get what you pay for.

For as long as people accept tough, chewy steaks cheaply priced from outlets/pubs, etc, they'll keep buying and serving them. It's only when the paying public take a stand that the suppliers/publicans concerned will take notice.

Hi Petronella

Don't see why it would be a problem with the children - providing the lid's on tight enough. Sure you could use any other container with a secure screw on type top - plastic maybe? At least if it's plastic - doesn't matter if they drop it. It'll take a lot of shaking though so you may get lots of tired arms so lots of helpers would be an advantage.

Good luck and let us know what you end up doing.

MrsWW

Weren't all workers in the Staffordshire Oatcake trade sworn to secrecy over the recipe?

I'm from Staffordshire myself - now living down South and have to have a regular "smuggle" of oatcakes sent down every time someone goes back up to visit family.

You can also use a clean glass jar with screw lid on - just keep on shaking!

Been to our Sainsbury's this morning and they've got it in the usual baking section.

Stanley works for me and has done for years so I shall continue to use it, however, everyone is different and not all things work for everyone.

LOL fudgey!

Seriously though, I find it a lot easier scoring pork skin with the stanley knife as you can hold it at a better angle than a knife for this particular job if you know what I mean.

MrsWW

Pearl barley? Couscous? Bulghur wheat?

Forgot to mention that I score my crackling with a stanley knife - specially kept for kitchen use only.

How about a little sprinkling of brandy plus either cinnamon or nutmeg? Or maybe a few lightly crushed hazelnuts and/or some raisins?

My pleasure - glad I could help.

Mine has got a separate "grid" over the base that you can remove to get rid of bits between the sticky up bits. Well, it took me a couple of uses and cursing about getting all the bits out from between the prongs before I realised that useful little extra! I'd been at the kitchen sink with all manner of pointed instruments and brushes trying to get the bits out and was just about to throw it out as impractical and impossible to clean!

Always works for me left uncovered in the fridge to allow the skin to dry and then scored properly and rubbed with sea salt - in a hot (as hot as yours can go) oven for half hour and then turned down to cooking temp for rest of time.

How about cut into chunks and sauted in olive oil maybe with sliced red onion and pancetta cubes and possibly a smattering of raw red chilli finely diced?

I'll have a look at that snowy, thank you.

Regrettably - my marrows have been quite pathetic this year. In fact I've yet to see even one on the plants!

However, at the other end of the spectrum - I have cucumbers coming out of my ears!

Thanks for your info art, much appreciated.

I'll have a look around, however, there is a distinct lack of traditional/proper butchers in my area. I will try the farm shop that I use though as they're pretty good for most things.

If I have no joy - will have a go myself and let you know how I get on.

Cheers.

Marrow stuffed with a ragu type mixture and baked in the oven with grated cheese on top is nice too.

If I'm doing marrow "au naturel" I prefer to just lightly steam it as it doesn't collapse.

My Mum used to make a lovely marrow and ginger jam when we were overrun with them. Apologies though, I do not have her recipe.

Wehey, I've found it! Not sure if it's "anyone's" copyright recipe as it's in my scrapbook - having been cut from a magazine many years ago. Fudgey, if the mods remove it - find a way of PMing or e-mailing me.

Soak a good pinch of safron in 6 tbsp warm water and leave for an hour. Dissolve 100g caster sugar in 175ml water and 75ml ginger wine in a saucepan. Turn up the heat and boil for 3 - 4 minutes before adding 1 star anise and 1 strip of orange peel (done with a parer). Turn the heat to low and add 4 medium Conference Pears, peeled and cored from the bottom but with the stalks left on. Press scrunched up greaseproof paper on top of the pears (to hold them under the liquid). Cover with a lid and simmer for about 30 minutes, occasionally turning. Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour over the pears and chill the whole lot (I find it best in a tupperware type container) for 24 hours, turning occasionally in the syrup. To serve, place a pear on a plate, drizzle over a little syrup and seve with a dollop of mascarpone or clotted cream. Enjoy!

You'll have to bear with me as I'll have to find it first

Hi art - do you have a recipe for a brine mix at all?

Fine thanks Fudgey and hope things are good with you too.

I did a recipe a while back which was pears poached in saffron and ginger wine - can't remember where I got it from but it was blooming gorgeous!

For my taste I think I'd go with the grating of hard goats cheese. But hey, try both! Two different tastes.

Hi fudgey

How about thinly slicing some and drying them - a nice healthy snack?

I've had this as a pre-starter (chilled) "with the compliments of the chef" course recently. When I asked - the cheese used in theirs was parmesan.

In a glass jar isn't it Fudgey, the Tesco one? The Sainsbury's one (in a tin with a black label from memory) sometimes disappears unless it's Christmas or Easter of course!

I believe Twineham Grange Farm in Sussex make a good vegetarian alternative to Parmesan.

Art - Personally, I always thought the powdered stuff was made from old sweaty socks anyway!

I just bought a couple of A4 scrap books from Staples (they already have plastic coloured dividers in) - cut recipes out and stick in the appropriate section. Only problem is - I need to buy more as I'm rapidly running out of space!

Hi Porridge

I've got one and use it all the time when I want my onions diced/finely chopped.

Hi Jo

Cut ripe tomatoes in half and place cut side up on a grid in a roasting tray/grill pan. I usually give mine a grind of black pepper and a drizzle of olive oil - sometimes I add slithers of garlic. Then just roast in a very low oven until most of the moisture has gone - different types/sizes of tomatoes will take different amounts of time. Then, whilst still warm I pack them into a sterilised jar with any other bits I want to add - usually fresh thyme and a couple of garlic cloves, cover in olive oil, tap to remove any air bubbles then put on the lid. I store mine in the fridge. They're then either eaten on their own, as antipasto with cold meats, chopped and used in a goats cheese and red onion tart - or even added to bolognese to give it a bit more depth.

Happy "sun-blushing".

MrsWW

Jo - they're much nicer when homemade - and a darn sight cheaper too.

MrsWW

Do you want a "sit down" meal or one where peeps can help themselves?

PS - Should have added that if you can't find Matzo Meal . . . go to the cracker/biscuit aisle of your supermarket and you should be able to find Matzo Crackers/Biscuits - just pulverise them to a crumb type texture. If not - cream crackers pulverised are one substitute.

How about something like lasagne, moussaka or chilli?

Really depends whether you've got any likes/dislikes/allergies to cope with.

Matzo Meal is a traditional ingredient made only from wheatflour and water. It is traditionally used in Jewish cooking to make the dumplings (Knaidlach) that you often see served in chicken soup. It is also used as a coating for fish instead of breadcrumbs.

You should be able to find it in bigger supermarkets in the baking section. If not, a deli may be able to help.

Cut the tomatoes in half and place (cut side up) on a metal rack over your grill pan. Sprinkle the tomatoes with a little salt and freshly ground pepper and drizzle with a small amount of olive oil. Put in a lowish oven - I usually just keep an eye on them until the majority of the moisture has gone. I then place them in a jar (whilst still warm) and cover with olive oil - adding whatever other flavourings I wish to at that time (ie, garlic, thyme, rosemary). Not sure how long they will keep for - they never get chance to last long in my house!

Hope this helps.

MrsWW

Thanks GQ - opens up a whole new world of "nibbles" to go with drinkies!

Potato peelings, parsnip, carrot, might even try turnip! Will try some spices sprinkled on too.

Thank you!

Well done - keep up the good work.

MrsWW

Sorry if I've confused things Fr IMD.

I haven't made these biscuits - I ate them with dessert at the Savoy Grill on Saturday evening when I was taken there for dinner.

They definitely weren't hard like commercially made Garibaldis - the eating texture was more like a sort of cakey/cookie type texture.

Thanks Tina - under the circumstances. . . . I'll forgive you.

Hope you and Mr Tina had a fantastic honeymoon.

MrsWW

Lakeland sell them. There is a version out there which has a clear plastic cover that you put over the onion to stop the cut bits flying everywhere.

I had Marcus Wareing's Garibaldi biscuit with Earl Grey Tea Cream at the Savoy Grill on Saturday evening

ABSOLUTELY GORGEOUS IT WAS!

No problem at all - it's been kind of nice "spreading" my birthday celebrations out over a couple of weeks!

Thanks guys - my birthday was actually on 29th July though!

Good wishes much appreciated.

MrsWW

Could it have been one that I think is marketed as the "Alligator" or "Crocodile" (named by the look of them when the thing's open waiting to chop onion)? There is a version that has a clear dome over the top so that you can up-end the machine and your dice are easy to move to pan/pot.

If it is this one then I know you can get them from Lakeland - around the £15 mark I think.

I would have said any other softish blue cheese, suppose you could even use Stilton if you crumble it up enough.

I got mine from Lakeland and it's fantastic. Not a problem to clean in the dishwasher though. They are easy to use providing the potato is cooked enough. From memory, the Lakeland one was towards the top end of the price range but very much worth it for the quality and durability of the product. I've lost count of the number of times mine has been used and through the dishwasher and it still looks brand new.

yes you can use it to make fishcakes and yes you can freeze them.

Might be worth you trying the publisher Gayle. They're usually pretty helpful.

How about Italian style pickled mushrooms?

Pickled briefly in a light vinegar solution and then stored in oil with garlic and thyme sprigs.

Surfchick - Rather than actually baking the rocket - something I've done is make a goats cheese and marinated mushroom or goats cheese and sundried tomato or goats cheese and red onion tart and then sprinkle the rocket over the top when you take the tart out of the oven, drizzle with a little EVOO, give a good sprinkle of black pepper and serve warm. All of the above combinations are delicious.


MrsWW

Nora - the only difference between a pork sausage and a chipolata is the size, ie, chipolatas are "narrow" sausages.

Sorry you did not get the taste you remembered. Maybe it's because sausages these days are not made the same way as they used to be? These days maybe they're filled with more rusk/filler or whatever and less meat.

Wonder if it's worth trying again with pork sausages from a good supplier in the hope that the meat content is higher?

I add a teaspoonful or so of Dijon Mustard to the mayo too - gives it a bit of a peppery bite.

I don't have a recipe, sorry.

If I'm BBQing then I find that 10 mins simmering is enough - cooks them in the middle and they get a bit more heat on the BBQ which cooks them more.

If the simmering is the only cooking you're giving them then I would go closer to 30 mins. BTW - what is the French recipe you are referring to? Are they then put into a cassoulet or something? If they are, then they will probably get further cooking with all the other ingredients.

Good tip if you're BBQing sausages is to simmer them for 10 mins first (to make sure they're cooked) and then just char the outside on the BBQ. So yes, you can use ordinary pork sausages.

Also, it's more usual to be smoked bacon than green (unsmoked) I believe.

Hi Jack

I made a batch at the weekend - I add chopped spring onions and parsley to the sausagemeat and I prefer to use fresh bread crumbs (but with a few chunkier bits) to dried.

MrsWW

Could you make some yourself Chris?

Melting the chocolate onto a piece of cold marble, allowing it to set and then pulling a knife blade across it to make the curls? Is that the sort of thing you mean?

I guess you could make them in advance and store them between layers of greaseproof (to prevent breakages) in a sturdy plastic box and keep it somewhere cool.

Hope this helps and congratulations on your forthcoming wedding.

MrsWW

Chilli, lasagne, moussaka, burgers, meatballs, meatloaf?

how about mixing thyme and garlic into the quark? or finely chopped rosemary and a drop of wholegrain mustard? or chopped basil and sundried tomatoes?

I just mean that with cream cheese - if you're adding flavours to it - then why spend money on brand names when you can buy the base flavour much cheaper.

Best way is to experiment. Good luck

Maybe because geordie tarte would only use the liqueur for this recipe and not have any further use for the rest of the bottle - it therefore turns out to be a very expensive recipe.

Unless, of course, you are able to buy a miniature of liqueur to suit the recipe?

Personally - I'd use the store's own brand from the deli counter (cheaper than brand names) and then mix my own ingredients such as herbs or whatever in. Not really a recipe as such.

I would guess you could use fruit syrup?

Telling us what your "fav restaurant" is might help?

Andrea

Do you have any delis in Manchester who may stock this type of pasta?

Must admit, I can get in my local Sainsbury's (in Sussex).

MrsWW

Sizzling garlic prawns or sizzling garlic mushrooms?

Levans

If you're in the UK - you can get those ones in Tesco and Asda.

MrsWW

What diameter are the ones you've bought previously?

I just make it up as I go I'm afraid - so, sorry no recipe as such. I do sometimes put a cube of mozarella in the middle of the meatballs though just for something a little different. Sometimes I do beef meatballs, sometimes pork and sometimes turkey or chicken - really depends on what I have in and how the mood takes me.

Hope this helps.

How about meatballs in a tomato (with hidden vegetables) sauce and pasta? Looks like it'd get the hubby's vote, perhaps you could persuade the eldest as she could help make it (and therefore give her an interest). Hopefully this would encourage the middle one to follow your eldest.

As for your friends - tell them it's round burgers in a tomato sauce! They're adults so hopefully they will be happy to try something different and help you encourage your children to eat a good diet?

You can hide finely chopped onions, tomatoes, courgettes, mushrooms, aubergines, broccoli - or even some veggies whizzed to a puree and mixed in - so long as the resultant sauce has enough tomato to "mask" the flavours, I think you may get away with it.

What do you think? Worth giving it a go?

My guess is you need to "educate" them, whether they realise that's what you're doing or not.

What are the things they don't eat?

Sheralee - Lakeland would be a good place to start, or if not them then somewhere like Scotts of Stow or one of those other companies whose catalogues fall out of the Sunday papers when you pick them up.

Sammy - it's my own recipe. No actual measurements I'm afraid but you basically reduce some good stock (chicken), add a drop of alcohol if you like (whisky or brandy) and stir in homemade marmalade. Just spoon this sauce over a cooked duck breast. It's yummy.

PS Glad you found a supplier for matzo meal in your neck of the woods.

Well good for you getting back into cooking from scratch again. It's something I've always done.

Good luck with your new foods. I love duck breast with an orange marmalade sauce - simple but absolutely gorgeous.

Did they offer to obtain some for you?

If not, then I guess grinding down the crackers would be a solution.

Funny though that they stock the crackers and not the meal isn't it?

What recipe are you using it for?

I live near Gatwick (Sussex) and I've managed to find it in Tesco. It was in amongst all the baking stuff - not quite with the flour. Good luck in your search - I guess you could ask at Customer Services to see if they could get you some from another branch if yours doesn't stock it? Just see how far Tesco will go towards "every little helps".

Let us know how you get on.

MrsWW

Do you need them to be perfectly round? If you're quick enough when swirling the batter, literally as you ladle it into the pan, I usually find mine just find the edges of the pan and end up round in shape.

If you're anything of a carpenter or know someone who is - perhaps they could make one?

Glad to hear it and glad I could help.

MrsWW

Hi Sophie's Mum

You can sour double cream by adding some fresh lemon juice and stirring through. Little by little, add the juice, stir and leave for a couple of minutes until you get the level of sourness you require.

MrsWW

That's a tough one! Not sure but I'd like a ticket for a ringside seat please!

Hi Steve

How about keeping it simple? Wholegrain mustard stirred through the mash?

MrsWW

Moussaka?

Hi Nicky

I usually make far too much of the following so that I've got at least one further dish/pot to go in the freezer for another time.

Cottage pie, bolognese sauce, curries, chilli con carne, lasagne, casseroles . . .

BTW - Congratulations on your impending addition.

MrsWW

sink

Hi Lisa

Think I've posted a response to this elsewhere?

MrsWW

Hi Lisa

If you're in the UK - some of the smaller specialist cook shop type places sell it.

Good luck in your searches.

MrsWW

Good luck - it's amazing how much fruit you can cram into a glass in liquid form, topped off with a dollop of ice cream if that's what it takes.

Me, I don't use the ice cream - just literally whizz up whatever combo of fruit takes my fancy at the time. Sometimes I add plain yoghurt.

Good luck

MrsWW

Alternatively - whizz the fruit up into a smoothie. All kids love a thick milshake don't they?

Yes thanks - you too I hope?

BTW - another use for English Mustard. If you buy a small gammon joint - roast for all but half hour of the cooking time - strip the skin off (leaving a layer of fat) - score the fat and smear with English Mustard. Then dust (generously) with a mixture of demerara sugar and ground gloves. Back in the oven on an increased heat for half hour and there you have a quick and easy ham joint - enjoyed hot or cold.

Hi Enz!

Hi Eleebana

Hope this catches you in time.

Hope your operation goes well and your recuperation is fast and complication free.

MrsWW

So long as it's within date spangled, shouldn't be any problem. Sniff it and if it smells OK - try a little bit - if it tastes OK . . . then I'd keep it.

I use up dijon in salad dressings and mix wholegrain into mashed potato to give it a bit of oomph.

Must get round to springcleaning my cupboards soon!

MrsWW

For me it has to be cottage pie (using minced beef) as I'm not a fan of lamb.

Agree with braces on the Worcestershire Sauce.

I grate a nice strong cheddar mixed with parmesan on the top and get it as crispy as possible - in fact that's the hubbie's favourite bit!

No problems, glad I was able to help.

If you have a biggish, flat pan you could also cook the likes of paella or risotto - both good for feeding large numbers - and you could serve either from the cooking pan to save on space and washing up afterwards.

MrsWW

How about a nice filling pasta bake?

BTW - good luck with your exams too.

Hi Eleebana

If you're based in the UK - you should be able to get them in the major supermarkets - usually where the pickles and things are.

If you still can't get hold of them - I sometimes use dried ready to eat prunes in this kind of dish.

Good luck in your searching.

MrsWW

How about a nice sharpish raspberry sauce to cut through the sweetness of the bananas and caramel?

Congratulations on your forthcoming wedding lemonlips.

Beef - do you know that all of your guests are red meat eaters? If yes then this is a very good choice.

Chicken - some people may be a bit wary in light of the bird flu problems. In the same way that a lot of people avoided beef when there were the foot and mouth/mad cow disease problems. However, chicken is lighter and can be served cold with salads, etc, if the weather is warmer and your meal is being held outside.

Good luck.

MrsWW

How about a nice bread and butter pudding? Mixed with raisons soaked in alcohol or apple juice and a nice yummy set custard.

Whoa, calm down everyone.

I haven't even looked at the recipe but I've always worked on the basis that as soon as you get your joint of pork home - you take off whatever covering it's in so that the skin can breathe. The scoring is important - deep enough but not through to the meat. I've never used oil on the skin - only salt - and even this should only be applied just before the joint goes in the oven. Doing it in advance allows moisture to be drawn out and this is what will prevent the skin from crackling. I give the joint a good half hour at the hottest temperature my oven will heat to and then turn it down for the balance of the cooking.

Hope you all manage to roast a good joint and get crackling on your joint without spitting at each other too much.

I tried both versions whilst out there (red and green) and also bought a bottle back - however, just thought the verde sauce contiaining coriander would be much nicer freshly made.

I'll post when I've made some with the recipe and the results.

MrsWW

cvgale - Did you see Jamie Oliver's School Dinners when he showed the kids what went into chicken nuggets? Prior to him showing them, he asked if they'd like a chicken nugget or a chicken drumstick - all opted for a chicken nugget. Their faces were an absolute picture of "shock/horror" and when asked again whether they wanted a chicken nugget or a drumstick - they'd rapidly changed their minds and accepted a drumstick!

Hi all

Just returned from a break in the Canaries and came across this sauce everywhere - some versions better than others.

Does anyone have a tried and tested recipe they'd be prepared to share?

Thanks.

MrsWW

And did you also read how many ingredients the fast food outlets strawberry milkshake contains? Not one of them a strawberry!!! Whatever happened to good old fashioned strawberries, milk and either yoghurt or ice cream?

Agree with Barshedale - grate this stuff outdoors and if possible, wear sunglasses at the same time. It's wonderful but powerful stuff!

Rosebud

I managed to get some in a small independent off-licence in Dartmouth, Devon. You can also use vodka though - although the alcohol content is not so high.

MrsWW

I think it's worth your while investing in a freezer - not just for meat, if you grow your own veggies you can blanch and freeze any surplus for use out of season. We're in the UK and if you shop around you can get some quite good deals on freezers these days.

Hi Nora

I find that if you can locate/use a good supplier - ie, one who treats and hangs the meat properly, farmshop, proper butcher, farmer's door if you're lucky - you can divide into "you size" portions and freeze - defrosting as needed. If the product is good quality to start with then freezing is not going to do it any harm.

MrsWW

If you're talking fish fillets - how about using a firm white fish (or you can use salmon) - coat in sweet chilli ketchup and then roll in dessicated coconut (unsweetened) and roast in the oven - served with a nice fresh salad and new potatoes.

I used to have an intolerance/allergy - call it what you will.

Everytime I ate crab, the palms of my hands came out in little blisters under the skin. They didn't hurt and I had no ill effect - they simply itched like mad.

I was fine with lobster, prawns, langoustine, mussels and other shellfish - it was just crab that seemed to affect me.

I was forever trying crab to see if I'd "grown out of" the allergy/intolerance and, low and behold, as of 3 years ago - I can now eat crab without getting the blisters/itchiness!

I do feel sorry though for those who can have serious reactions to various foodstuffs.

MrsWW

Hi Snowy

Personally, I'd crumble some blue cheese such as stilton, roquefort or similar and maybe a dollop of creme fraiche and then bake it covered in the oven.

MrsWW

There's a fantastic fish and chip shop (sorry can't remember the name) but you'll recognise it because the queues of customers are usually out of the door and down the street at teatime. Fish and chips in paper - sit on the beach and enjoy! Apparently it does have people travelling from far afield just for their fish and chips.

Hi Sonia

Sorry to hear about your oven. I bought a pack of these supposed brilliant mats for my oven - only when I got them home did I read the small print on the pack "If using in ovens with a bottom element then mat should be placed on lower shelf of oven and not floor of oven."! I ended up giving mine away and now just tend to use an old baking sheet on the bottom of the oven - just to catch any spills.

Hope you manage to find some way of sorting this out.

MrsWW

I always used to do the 1 cup of rice needs 2 cups of water method in a saucepan but found it would occasionally stick to the bottom of the pan (nightmare to clean).

I bought one of the microwave steamer things - sounds a bit like the one Porridge has - got mine from Lakeland I think - 11 minutes at 650w and the rice is perfect. I then pour half a kettle of boiling water through it just to separate the grains. Perfect rice every time and no sticking at all.

Don't think I'd want to lay out for an electric rice cooker - at least the micro steamer one fits in the cupboard quite easily so doesn't take up worktop space!

Hi Missy Moo

Just done a quick google for you - try looking at www.bakerssugar.com.

Think it could be granulated sugar maybe?

Good luck with the steak by the way - it sounds great.

Hope this helps.

MrsWW

Hi sexybetsy, Asda still do that one, well they do in the Asda near me anyway.

David - if you can't find that then how about a non-alcoholic raspberry sauce/liquid?

Maybe even make your own from fresh raspberries and icing sugar, blitzed together then passed to remove any lumps - possibly adding a touch of vodka? Just an idea.

Let us know what you end up using.

Good Luck

MrsWW

Mrgreedy - how about putting a good slug of brandy or whisky in your honey and lemon? That'll make it interesting and it'll help you sleep.

Hope you soon feel better.

MrsWW

Hi Debbie

Have you found one yet?

Lidl have a full page ad in today's News of the World (page 24) and they're advertising a rectangular shaped raclette grill for £9.99 - can't see what make it is though.

Happy hunting. May even go and pick one up myself from our local Lidls next weekend.

MrsWW

I make a mince base which can then be turned into spag bol, cottage pie or chilli - whatever takes my fancy when I take it from the freezer.

Hi Little Pud

Philadelphia is a brand name cream cheese. Most of the supermarkets do their own. If you're using a larger quantity then it'd probably work out cheaper to get it from the deli counter of the supermarket.

Hope this helps.

MrsWW

Maybe oven not at quite the right temperature when you first put the meringue in, ie, too hot or not hot enough?

Thanks for that Fudge's Mum - I may well give that a go.

MrsWW

Always one for wanting to try out new things - bought a jar of this today. Now I've got it home I'm not sure what I can use it for!

Can anyone give me any ideas?

Thanks
MrsWW

Hi again Lliz

Just been and found my book so here goes:

The Rotisserie (optional)

Remember: When the rotisserie is being used the metal deflector plate should be used under the switch panel, and the door kept open.

The rotisserie can only be used in the convection oven (right oven).

Remove the oven shelves and baking tray
Place the roasting tray on the floor of the oven
Place the meat to be cooked on the spit and secure by the two forks.
Place the spit on the spit support, and slide the spit and shelf support into the second shelf runner.
The spit shoudl then be in line with the square drive hole.
Push the spit into the drive hole.
Set the oven control knob to the Rotisserie position.
With this method of cooking there is no need to pre-heat the oven.
It is recommended that only small to medium sized joints are cooked using this method. For large joints better results will be obtained cooked in the conventional oven.

Guide to Cooking Times:
Beef - 20 - 30 mins per kg
Lamb - 30 mins per kg
Veal - 50 mins ber kg
Pork - 55 mins per kg

Hope this helps Lliz.

We actually have a couple of these cookers (one tucked away in the garage for spares) so if you need any bits - perhaps you could find a way of contacting me?

Good look with your cooker and have fun.

MrsWW

Hi Lliz

I have one of these cookers too. If you can bear with me until tomorrow, I'll look out my instruction book and post the instructions on here for you.

Fantastic ovens, I've had mine for years and can highly recommend it.

MrsWW

You can get them fresh in some Sainsbury's or Tesco's too - usually with the fresh pastry/butters/spreads.

Good luck in your search.

MrsWW

Another alternative for you - chunky cod fillets - dipped in a sweetish chilli ketchup/sauce then passed through unsweetened dessicated coconut and roasted in the oven.

Nice with new potatoes and a crisp salad.

cornetto

Help! Rye? Lewes? They're at opposite ends of the county almost. Which do you mean?

MrsWW

Thanks for that - I'll be giving it a try very soon and will let you know how it goes.

Thank you.

MrsWW

Ooh Sexy Betsy that sounds good - I'd love your recipe please. Thank you.

MrsWW

Hi Tina

Course you can borrow mine! I'm still around and all is well thanks. We'll catch up soon.

x

Hi Tina

How about a heavy hammer?

MrsWW

Hi really foody - and anyone else who's interested.

To get rid of the smell of garlic - or for that matter, onions from your hands - have you tried the "metal soaps"? I didn't believe they would work but they are fantastic. Don't know how it does work (probably something extremely scientific) but it does. Give it a go - you won't be disappointed.

Mrs WW

I remember the good old days that everytime you purchased a fowl - it's giblets would be there, in a little bag inside, ready for you to make gravy or add to stuffing, your choice.

I guess it's no longer considered "healthy" or whatever their reasoning for not selling the giblets.

I'll join your campaign geezer - BRING BACK OUR GIBLETS!

For me, it depends on what fish I'm using. If I'm using mainly smoked fish then I tend to use a white sauce with some cheese on top of the potato or even mixed in with the mashed potato but if I'm using mainly non-smoked fish together with, say, prawns, then I use a lightish cheese sauce. I guess it's down to personal taste.

I think Hoki's popular in NZ too.

I think it's the idea of the old water tanks in the roof of the house not being covered so who knows what could fall into it that puts me off from using warm water from the tap for cooking.

I always boil water and then allow it to cool to the temperature I need for whatever I'm cooking, ie, bread.

I thought the cold water in bathrooms is connected in the same way as the cold water in the kitchen, ie, direct to the mains? Ours is. Having said that, we've got a fridge with a filtration system fitted so we only tend to drink water that's gone through there.

Exactly Barry - no airs and graces - they were a fantastic duo.

Please look out for that scene - I seem to recall they were serving blackberries with venison. It will make you smile at the very least.

MrsWW

Hi Barry

Alas there was not much time to chat as there were hundreds of others in the queue. Just the usual about how much I enjoyed their cooking/shows, etc. Both were very genuine and funny ladies. It would have been a dream to spend some time with them in a kitchen - must have been absolutely hilarious filming the shows.

Do you recall the one where they made comments about blackberries (I think) and how soft they get at the end of the Season for that particular fruit? That had me in hysterics and still does whenever I see repeats of that particular show.

MrsWW

She was a fantastic woman and those who met her or remember her will never forget her.

Met her and Clarissa at a book signing in Leadenhall Market, London many years ago. Both brilliant characters and just the same in the flesh as they were on their programmes.

If the stars of the programme objected to the title, do they object to the money they've earned from the series? I doubt it. Does anyone else object to it? I don't think so.

Nocturne - I think maybe you're being a tad over-sensitive? Don't upset yourself about this - others obviously haven't.

MrsWW

The one I've heard about chicken being marinaded for too long is if you're using yoghurt, ie, tandoori type marinade as the chicken if left in the yoghurt for too long goes "spongy".

Hi neapol

Have you tried a company called Goodness Direct? They're on-line.

MrsWW

Same as me Rosti. It's lovely in sandwiches with watercress or a good dollop of English Mustard. Or, stick some on a piece of toast then cheese on top and grill until the cheese is bubbling.

I suppose you could fry it - likened to spam fritter type of thing?

Well, that's my boots filled from Sainsbury's Crawley!! Hope you're all having luck getting hold of the numbers you're after!

Becky

I only bought 2 but am seriously considering going back tomorrow to buy another 6 - I always try to buy things in sets of 8 when it comes to the dinner table!

Shhh! Just when does it become an obsession? Just how many "large" tubs of Flora in the freezer?!?!?

Watch this space!

MrsWW
x

I've found them too! LOL

Becky

Thank you very much for your kind compliments.

I am a trained Secretary (some 30 years ago), however, am now in management although retain my "drummed in" secretarial skills.

Hope all is well with you and yours.

MrsWW
x

Evening Cap'n,

You could always do a basic tomato sauce with any variation you like. One I use regularly is:

Chop and sweat an onion with a crushed clove of garlic. Chop fresh tomatoes and throw in, leave to simmer on a low heat for about 10 mins then add diced aubergine and courgette (great way of getting extra veg into people without them realising it!) and continue simmering until all is soft. You can add water (or wine) if you desire a "looser" sauce and I sometimes add tomato puree too for a bit of extra "oomph". I also add herbs - sometimes italian dried herbs, sometimes fresh thyme, chopped rosemary and sage. In case you hadn't already guessed - this sauce "develops" in a different way each time - depending on what's in the fridge and/or garden at the time.

Best way is to experiment.

Good luck.

MrsWW

Sarah - how about painting/writing shutters instead of windows? Then at least you could use a white icing pen and just draw rectangles with horizontal lines? Just a thought.

Good luck and hope the party goes well.

MrsWW

How about in a bowl of boiling water for a few moments? or covered in the micro? Whatever you're filling it with will provide a certain amount of heat too.

How about slicing thinly with a mandolin or swivel type vegetable peeler and marinating in a watered down rice vinegar solution. Add some finely diced red chilli and finely sliced red onion. A lovely vegetable/salad side dish.

MrsWW

Hi Wendy

I would guess it's an alternative name for a creamy mushroom sauce!

MrsWW

I'm sorry Sarah - I've failed you miserably! The closest I can find is the Fox's iced ring biscuits. Have you tried the baker's counter in your supermarket? Might be worth asking for their help - they're usually pleased to help. They might be able to make some up for you?

Good luck in your searches.

MrsWW

BTW - Hope your daughter's birthday goes well.

Sarah - I know the ones you mean. Have you tried looking in the "special" section of each of the supermarkets? I'' go and have a quick surf on the net to you as I have a few minutes to spare.

Watch this space.

MrsWW

Stephen

This is the one I use: Rajah - Fried Chicken Mix.

It's available in Asda and Tesco's round my way in the Asian cuisine section.

If you can't get it and we can find a way of getting in touch I could get some and send it to you?

Let me know.

MrsWW

Eat them!

Served with maybe creme fraiche or ice cream - they won't go off in a hurry as they're full of alcohol.

MrsWW

Don't see why you can't treat them like lamb shanks. How about a long slow cook in cider with some sage, apples and maybe diced carrots and parsnips? Finished off with some fried slices of black pudding and served with roasted potatoes? Just a thought.

MrsWW

Hi SAMANN

I use the same method as sarahlee and it hasn't failed me yet. Dishwasher and oven.

MrsWW

That's what I was thinking Rosti - that the pasta's being dried too quickly. Great minds and all that!

Hi Carl

Does the joint have skin on? If it does - roast for most of the cooking time with it on and covered in foil. For last half hour or so - take foil off and remove skin, leaving a layer of fat, score the fat into diamonds, stud with cloves, smother with mustard and then pat on brown sugar and back in a hotter oven to glaze - you can then serve it either hot with cabbage or anything else that takes your fancy or cold with pickles and salad.

MrsWW

Used to go to a good one in Leadenhall Market in the City about 8 years ago - think it was called Beauchamps. It's upstairs and looks out over the market. Not sure if it's still there but it was good when I went there.

Hi sexy betsy - I do a similar sort of thing with camembert and have several variations:

Break the top of the cheese in several places and poke in fresh thyme leaves and garlic slivers, then drizzle over a little white wine before putting in the oven.

Leave the top of the cheese as is and just sprinkle over a few flaked almonds (or any other nut for that matter) - so that when you poke your crudites in, you get the different texture with the nuts.

Variation on a theme - spread some cranberry sauce over the top.

Baked camembert is our favourite "sharing meal just for 2".

Hi Gallagher - I suspect the griddle pan is only used to create the chargrilled lines on the meat for presentation purposes - a plain frying pain would be OK.

MrsWW

Goateye - glad to have been of assistance. MrsWW

Spring onions, Salad leaves, Spinach, spring greens, Salsify, Scorzona (sp) - there are probably more but my brain's now asleep after a busy day at work!

Hi cheekygirl - I follow Delia's recipe and it's never failed me yet. I use a funnel simply to prevent slopping the hot marmalade down the outside of the lovely clean jars. I bought a "jelly straining bag" from Lakeland to hold the pips and pith - very cheap. Muslin is not necessary - just so long as it's not a really thick tea towl - I don't see why a clean tea towel would not do the trick.

If I'm make some of the jars as presents I often add whisky or other liquers just to make it that bit different. Stir this in after you've done the rapid boiling time and just before you put the marmalade in the jars - don't want to lose the alcohol!

Good luck in your marmalade making. I usually find the Sevilles are available in the supermarkets mid - late January through to mid - late February.

MrsWW

Fresh coriander and lots of it - in a good home made salsa with spring onions, tomatoes, red chilli, splash of fish sauce and rice wine vinegar, served on bruschetta. Sorry - but I love it!

Are we talking coriander leaf or coriander seed? Both have their own flavours which are quite different.

I use a mixture of gruyere and emental - together with white wine, kirsch and having rubbed the inside of the pot first with a clove of garlic.

Allof the above should be available at most of the larger supermarkets.

Good luck.

MrsWW

Did you get one for Christmas then kiteflyer? They do usually come with a book but I guess you're looking for additional ideas?

How about mozarella, parma ham, sliced tomatoes, avocado and basil leaves?

Brie and bacon with some cranberry sauce?

Let us know what you end up doing - your imagination and willingness to blend different items is the only limit.

Festive greetings to you and yours.

MrsWW

I too have never had any problems when freezing smoked salmon - no alteration to taste or texture when it's thawed out.

Hi IzOz

Not sure of the manufacturer but if you're in the UK - quite a lot of garden centres and the likes of Homebase and B & Q are now stocking organic slug pellets.

If you can't get to any of the above - have you tried crumbled egg shells? coffee grinds? or copper bands? All of which work for me.

Good luck in your search

MrsWW

I make bulk batches of bolognese sauce, chilli and cottage pie for the freezer. Not only are they economical - once you've got the base sauce you can make quite a range of dishes. I also make a lot of soup and that gets frozen in portioned sizes too - ideal for when you return from a long and cold walk with the dog - just take a pot from the freezer and straight into the microwave to defrost.

How about nuts and dried fruits then glazed with apricot jam? Sort of like a Dundee Cake type topping.

I've heard that washiing any meat gives the potential for bacteria being introduced. Of course - this could refer to countries where the water supply is not as chemically added to as it is in the UK. Can't recall where I heard this.

New potatoes are good "crushed" slightly - the new modern "lumpy mash" alternative. With added butter and snipped chives.

Have you tried health food stores such as Holland & Barrett. Or, there's a company which sells on-line called "Goodness Direct". I'm sure it's something they would sell.

Good luck in your search and hope I've been of some help.

MrsWW

Igenerally use 2 cooking apples to 1 Cox's or something similar for a slightly different texture. I also add a grating of fresh nutmeg too - just gives a nice twist. I also add a drop of salt and pepper if the mood takes me.

Lucy - I think I've responded to you already on this - Did you also post this thread somewhere else on here or have I really lost my marbles?

MrsWW

Hi Lucy - I think Schwarz make them and so are available in a lot of supermarkets.

You'd want to put them in heated red wine rather than water. They're just a way of having the spices contained in a bag rather than having to fish them out of your wine. But, if you were to use whole spices then it's not such a chore and they look quite nice floating in the wine.

MrsWW

Had the interview yet? How did it go? Fingers are crossed for you. x PS. I'd go for trousers too as it's flipping freezing at the mo isn't it.

Good Luck Tina!

I've found interviews have changed over the years - mostly they tend to be more like a friendly chat these days than the very formal affair they used to be when I first started work 20 years ago.

MrsWW
xx

Well, what can I say - just got back from The Green Man in Partridge Green.

Absolutely fantastic! Moule marniere starter, Caramelised pear and glazed goats cheese starter. (There were 4 of us but only 2 had starters - I didn't eat the whole lot!). 2 x roast beef dinner, 1 x roast lamb dinner and 1 x smoked haddock on spinach and bubble & squeak with a poached egg. Desserts: 1 x chocolate brownie, 1 x lemon meringue pie. I wanted to try 2 deserts so asked if they could sort something out - they bent over backwards and provided me with an espresso creme brulee with figs poached in blackberries, mascarpone and oaty crunch on the side.

The service was outstanding and puts this place head and shoulders above other places I've tried over the last few years. They were prepared to go that little bit further to ensure we had a fantastic experience with them.

I don't get commission from them (honest), but I do feel it's important to acknowledge good service/food as well as complaining when things aren't quite up to scratch.

I too can vouch for the Chequers at Rowhook - fantastic food. Also worth a try is Badgers at Petworth - they do a lovely hot smoked salmon with hazelnut vinegar starter. Might have a look at the Green Man in Partridge Green as we're looking for somewhere for lunch tomorrow.

How about a poached salmon mousse served with cucumber tagliatelle marinated in a light vinegar with finely diced red chilli?

I'd be happy to help too Vicky - food is my hobby/passion and I generally cook a main meal from scratch every day - as well as holding down a full time job.

Hi Signora - so what's wrong with variety? Nothing - I hope it works out for you and would be interested to hear the results. I've got a white rum one that we'll be cracking open at Christmas - from memory it's got cherries, raspberries, strawberries and apricots in it's depths. Let us know how yours goes and have a good Christmas.

I drizzle mine with a little white wine as well as the garlic slivers and also a few fresh thyme leaves or, for the festive season, maybe a drop of cranberry sauce?

Hey red-i, I can help - our magazine's not gone out for recycling yet!!!

TPB recommends J G Mellon on Upper East Side or the Corner Bistro in SoHo.

Good luck and enjoy your travels.

MrsWW

You've left it a bit late for Christmas and yes you can use tinned fruit but fresh is better. Usually a clear alcohol (vodka or white rum) is better as it doesn't discolour the fruits too much but takes on the colour of the fruits itself. Of course, you'll need to add sugar too. If you put "rumtopf" into Google search engine it comes up with a few recipes. The fruit lasts for ages once it's been "pickled" if you can resist eating it that is! Hope this helps.

If anyone's interested - I mix good quality pork sausage meat with onions, cranberries, chestnuts, chopped brazils, apples and a touch of freshly grated nutmeg - yumm!!!

How about filo parcels containing goats cheese and cranberry sauce?

Oops, sorry, thought you said venison - silly me. Not sure about veal as I'm not keen on it myself.

How about a lamb and apricot casserole and maybe, venison and cranberry or redcurrant casserole? Not got recipes - I'd just make it up as I went along. Good luck.

How about scallops wrapped in parma ham - lightly griddled and served with a lime, red chilli and olive oil dressing - maybe with a few shredded lettuce leaves?

Freedom of speech? If everyone had the same opinion, what a boring place this World would be!! There would be no place for debates. Can't we all have our own opinion without personally attacking others? Life's too short.

How about some comforting casseroles and pies?

Hi Stokesy, Do you have any guidelines for us? ie, starter, main, desert, meat, fish, vegetarian, vegan? MrsWW

Think the veggie one is called Twineham Grange and is made down here in West Sussex. I think they do mail order if you can find their website. Good luck mike.

Well done Eddie!!! Happy breadmaking.

MrsWW

I find this sometimes happens if I've added too much yeast and not enough salt (which calms the yeast down a little) - not sure if this helps. I've just found it's a case of trial and error with measurements - sometimes depending on the outside temperature too, ie, whether it's summer time or winter.

Good luck Eddie.

Lovely with bacon and onions done in a slow cooker too.

Hey Nick - good luck to you and Sue and the family - you all deserve to have some time together, just for each other.

Just make sure you guys keep in touch!!

Take care.

MrsWW
xx

How about the white sauce for a moussaka?

Hi Mosey

I make many variations but the basic is to soften some chopped onions and garlic, add chopped tomatoes (I don't bother with removing skin and pips), add a little white (or red) wine and simmer for about 20 minutes. You can reduce it further if you like. I then just portion it up and put it in the freezer, I add various herbs ranging from basil through sage and thyme or, if you just leave it as a "blank canvas" then you can add herbs when you use it - depending on what you're using it with.

Good luck and my best advice is just to experiment.

MrsWW

Mosey - do you specifically want to bottle them? If not, why don't you freeze them in manageable sizes - that way you don't have to add any nasty preservatives.

Let us know what you decide on.

MrsWW

Only been to the one in London (several times) and my advice is: don't drive as you will be drinking, don't eat as you will be tasting all day and do buy the wine glass as yes you can drink all day! Have fun - it's great!

Hi Sarn

I saw it on the programme too and as I live only just up the road I've looked this place up and will be visiting soon. It is:

Momma Cherri's Soul Food Shack
11 Little East Street, Brighton, East Sussex, BN1 1HT

She was on GFL a while ago saying she will be moving to larger premises but not sure when this will be happening.

If you go before me - let me know if the food's as good as it looked on the programme.

MrsWW

Just popped in for a mo . . . tampernaide - do you ever stop whinging yourself?

Try Lakeland Plastics or any warehouse type, out of town store - equivalent to Trago Mills in the West Country.

Jess - try contacting the publishers of the newspaper/magazine - I've had to do that before and they were really helpful.

MrsWW

I'm with DeepikaS on this one - but you need to remember to remove the potato and discard it before serving the dish.

I'm with Braces on this one - and maybe put a sprig or too of soft green herbs in the cavity - with maybe a thin slice of fennel? Not too much though as you don't want to overpower the delicate fish.

Good luck and let us know what you do.

MrsWW

I have used various ways in the past of supporting the runners - usually based on canes either in a line of wigwams or individual wigwams - all of which have been caught by the wind and usually the plants damaged. This year, my OH built me an "archway" of metal which goes over the path to the garage and I've run twine across it - the beans have been very happy and any high winds have not caused any problems whatsoever due to the sturdy metal frames. Also, with the archway - I can stand underneath and as the beans develop they naturally hang down so's I can see them and pick them at their best, leaving fewer to escape view and grow into stringy monsters! Good luck with your endeavours and if I'm ever in Diss I'll look out for your produce!

Hello Light - well, what am I growing this year? Tomatoes, runner beans, aubergines, curly kale, salad leaves, spinach, King Edward potatoes, radishes, pumpkins, beetroot, parsnips, carrots, sprouts - think that's it.

Don't know how we'd make the swap - depending on where you're based of course - but looks like as you're Norwich way and I'm down South - the extra food miles we put in might not justify the swap. See if you have a local farmshop who'd be prepared to put a swapping system in place - it's worth a try.

Keep trying is my advice - there are certain things that I just can't grow so don't bother any more - cauliflowers being one thing that springs to mind.

Good luck

MrsWW

Light - I have the dream of self-sufficiency too - well to a certain extent. I couldn't kill an animal. But I do grow most of our veggies - if you fail just try again is my advice. If you're lucky you may have a local farmshop/butcher who's prepared to "swap" your glut for something you need with them - that's what I do with a place local to me, ie, I have too many runner beans so I swap them for some of their homemade sausages. Good luck and let us know. MrsWW

Fordy, I have a fantastic chart that I could put into Word and send to you - if only I knew who you were and how to get hold of you!!! Don't know if I could post it on here somehow? P'raps someone could let us know?

If you've got a reliable farmshop then it does take some of the risk away.

Hi Holly - it was my pleasure - glad i was able to help - any more questions - you only have to ask.

Hi goldie - i'm not too bad - hope you and yours are keeping well too?

Hi Light, I'm with Tina on this one - you have to be ssoooooooo careful - if you make a bad mistake then it might be your last. Happy fungi hunting.

MrsWW

Hi Holly

Hope this helps:

1. Depends on what you class as "ready to eat". A piece of fruit is ready to eat is it not? Worth thinking about - especially in times when the Government is recommending people eat more fruit as they don't eat enough.

2. My favourite would have to be a fresh fruit salad if I was making it myself. Or, if buying from a supermarket then a Tarte au Citron (if I didn't have time to make it myself) for the refreshing and palate cleansing lemon taste.

3. See above, lemon (but not sweet sickly lemon), more of a sharpish "wake your mouth up" kind of taste.

4. Once in a blue moon as I make them myself on the whole.

5. Mainly Sainsbury's but I do use local producers as a preference.

Do you enjoy cooking yourself? Good luck with your GCSE.

Take care.

MrsWW

George - have you tried Stinking Bishop? It lives up to it's name!

I find it helps if the garlic butter is frozen - ie, it's colder than the chicken around it and so takes longer to melt - after all - you don't really want the butter to cook as such. Let us know what works for you. Take care. MrsWW

Lamb kleftico (sp) ?

Hey Jan-Ice - my Father-in-Law who lives in NZ comes to the UK once a year - I could send some Marmite supplies back with him for you? You'd have to arrange postage/collection within NZ but it'd probably still be cheaper for you. Let me know. MrsWW

BBQ'd buffalo wings?

Hey Debbie

Was that recipe a winning one? Will I get a free meal??? Only joking! If I am in Looe or anywhere nearby then I fully intend to visit your restaurant!.

Take care
MrsWW

Tris - going back a bit on the thread - my concern with the insert bit would be that if blood (or whatever) slipped down between the insert and the aluminium/whatever base and was not spotted/not cleaned properly - then it could create a serious hygiene issue. Good luck. MrsWW

AS, glad I could help - if you need anymore info then please let me know. MrsWW

Hi AS, answers below:
1. Every day
2. Maybe 3/4 times a week
3. Onions, potatoes, mushrooms, tomatoes, meat and poultry, fish - most things really.
4. Cheese (various sorts) or onions.
5. Some blunt your knives, others, the "cut" marks don't look very nice.
6. Your knuckles usually - I for one am a bit silly in that I don't use a guard all the time.
7. Every day - from scratch.
8. Yes.
9. Not sure - I have various - ranging from wood, through plastic, marble to tempered glass and even the flexible plastic dishwasher safe ones.
10. Yes, possibly.
11. Yes - but maybe make it as an "optional" add on extra as not everyone would have cuase for a cheese wire.
12. Depends - if the quality is right for what I want then I suppose I would pay up to £30, maybe more.
13. Keep up your research - it's really interesting reading this thread.

Good luck
MrsWW

Like your idea sarahlee but I think my concern would be that, for example, blood running down the gap between the removable centre and the stainless steel surround? Just a thought. Let us know what you finally decide AS - would it be worth you patenting/copyrighting it?

Good luck

MrsWW

Another restaurant in Brighton that's worth a try - The Pagoda is a floating chinese restaurant in Brighton Marina. Went there Saturday night - food was great, portions large and reasonably priced - a very different setting. Try it if you can - I don't think you'll be disappointed.

MrsWW

George

I'm in West Sussex and use a place called Osney Lodge Farm based in Godstone, Surrey - and they have a website and they do mail order. Never had a bad bit of meat from them yet. Why don't you give them a try?

Good luck in your search.
MrsWW

All the very best to Nick and Sue - I'm sure you'll find something else that's right up your street. Also, good luck to Erika in her new venture.

Take care all
MrsWW

How about making a tart tatin type thing with them? Glazing with marmalade? Yummm - might have to go and buy some of the little devils myself now!

Hi MammaChef - great to see you back again.

MrsWW

Hi Fudge's Mum - They are in Byers Lane, Godstone.

Sorry you've had problems Sonia 2611 - I've had a quick shufty at their site and everything seems accessible to me. Not sure what's happening there.

If anyone else has any problems let me know - I can always get them to put a post on here themselves (if they're allowed to of course).

MrsWW

I'm with rday on this about the safety aspects. I have a Swan one - the rectangular metal cased one. It's a cinch to clean as well - the element and control bit just lifts out - you can then empty the old oil into a suitable container for disposal and the actual oil holding bit, the case and the lid are dishwasher proof - couldn't be easier. And from memory I think it only cost around £35.

Sorry Goldie - I did post their website and e-mail address but looks like it's been deleted. I'm not sure why though - does anyone know?

MrsWW

Had a fantastic joint of beef at the weekend - bought from Osney Lodge Farm in Surrey - they do mail order if anyone's interested.

Maple Leaf

What's your problem with Livewire's suggestions? Just had a look and can't understand what's wrong.

MrsWW

what makes you think you've overcooked it? not setting? the colour of it?

My electric frying pans are alive and kicking - fab for use when you've got a saucepan on all other available rings of the cooker and I've got two - one which is quite deep and ideal for doing bolognese, chilli, etc, and the other is shallow and ideal for paella or kedgeree.

rowen - might just have to try that wine idea! Thanks for that.

The farm shop that I use has started a thing for customers who have excess veggies - they will either buy them from you or swap you for good from the shop.

if it was me - i'd pour a thinnish layer of the jelly over first - let that start to set - then pop on the fruit and pour over the rest of the jelly - sounds fab! good luck - let us know how you get on.

Sam

It never lasts long enough in our house so I can't comment on how long it could/would last - sorry.

Rosti's ideas sound great too - might just have to try that soup idea.

Good luck and have fun.

MrsWW

Really simple but this is what I do:

Drill holes in 2 of the eyes and then drain the water/milk out - i sometimes drink it straight - sometimes use it for a cocktail - depends what takes my fancy at the time (nice with white rum and cranberry juice - shaken with lots of ice).

Then, put the nut itself in a couple of carrier bags and either smash it on your patio or put it on the floor and hit it a couple of times with a hammer - I just then enjoy "picking" at the flesh.

If there's any left then I would probably grate/shave it (using a swivel vegetable peeler) into a fresh fruit salad or even use it to garnish a curry maybe?

Good luck - hope you find something nice to do with it.

MrsWW

Not keen on B & S myself, but the OH loves it. Whenever we've had any veg and there are leftovers they get fried up and served as the veggie part of his dinner for the next day. One of his faves is home cooked ham, fried egg and B & S.

How about poaching the peaches in a rose scented sugar syrup and maybe turning the coconut into ice cream/sorbet?

one of my most fave combinations is beetroot, apple and root ginger or, for a summer cooler - melon and cucumber with a touch of fresh mint then mixed with fizzy lemonade or sparkling mineral water.

Hi Gary

You could use a steamer instead if you already have one or, if not, how about a metal sieve over a pan of boiling water with a lid on? Unless you are going to eat couscous very frequently then I would say there are cheaper alternatives that you may already own.

Would be interested to know how you get on.

MrsWW

glad i could help - when i'm in situations like that i treat it like a ready steady cook type thing and it can have some quite amusing (and sometimes disgusting) results.

hi tina

have you got any cous cous or rice in? If you have, cook some up, chill it down, chop up the salad veggies and throw em in and mix through a vinaigrette dressing? Filling and tasty.

good luck

MrsWW

Hi remember-me?

Just a quick thought - how about liquidising the melon and maybe adding some chopped red chilli and possibly some fresh mint and/or cucumber - either served as a cold soup or frozen as a sorbet?

Would love to have a copy of that recipe for chilli jam when you find it.

Basically, you just wash em, dry em, chop em or bruise em (if you want to) then pack em in a jar with oil - i try to arrange mine in pretty patterns if i'm giving them as pressies. I think "steep" is an old fashioned word for "marinate" maybe?

How about chillies steeped in olive oil - great for basting meat or whatever and also for giving as pressies. If you get a recipe for pickled chillies i'd be interested too.

Hi vanier

Have you tried Wing Yip? Either in one of their stores or on-line? Where are you based? I know they have stores in Croydon and Birmingham and I think they may have one in the Manchester area but not 100% certain. Good luck in your searches.

MrsWW

I agree Mosey and annar - I only tend to use mine in the colder months. You put something in first thing in the morning then come in from a satisfying day in the garden to a lovely homely smell. They don't take up much space after all.

Depends - where are you? I'm near Gatwick - suppose you could always fly it in to me

Done deal - when do you want to do the meet?

BTW - the casserole was lovely - and there's a bit more left to have a few potatoes and pastry added for a meat and potato pie for dinner tomorrow night!

The weather here today started off pretty miserable so I've got a beef casserole that's about to come out of the oven after being in there on a low heat since about 11am. The smell in the house is fab - can't wait!

Chuck steak comes from the shoulder of the animal. Braising/stewing steak are one and the same thing I believe but not sure whereabouts on the animal this cut comes from - or is this chuck steak by another name? We must have at least one butcher on here who can clarify this for us. It's confused me in the past.

Hi Fudge's Mum - lucky you. If you go into Google and just enter "mackerel recipe" - loads of suggestions come up. Wish I had some mackerel handy myself!!!

Debbie

Just did a quick search for you - have you tried looking on allaboutturkey.com in the cuisine section? There's a recipe for Lamb Tandir (amongst other things) on there.

Good luck with your venture and who knows, maybe I'll visit for a meal one day (have in-laws in South Devon). Whereabout's in Cornwall is your business - can you post the name/address and let me know when you're due to open?

Thanks and again, good luck.

MrsWW

Deb, you should get yourself one of the Good Pub/Restaurant guides - they're brilliant for ideas. Think you can pick them up at a reasonable price on Amazon or places like that.

I had some at a pub/bistro recently. The smoked salmon was laid on a plate and was then obviously heated slightly (not sure how - could have been grilled I suppose) but you could tell because the colour had changed - it was drizzled with hazelnut oil and had bits of hazelnut and I think possible some balsamic as well. It was gorgeous - I haven't tried making it at home myself (yet) but may well get round to it soon.

Creme fraiche, cream cheese? I suppose it depends on the sauce.

Not sure about milk/cornflour - haven't tried it.

Or how about for little un's first birthday . . . for the grown ups at the party of course (alcohol) . . . although having said that - if the alcohol would help the little un's sleep? Only joking there.

BTW - is the cat sleeping well after his piece of cake?

Isn't the tradition to keep one of the layers for the christening of the happy couple's first baby?

Hi broads - depends on what you consider to be a reasonable price. I've got the Conran designed "Equilibrium". The grinder mechanism is at the top so you don't get the leftover bits on your table top. The ones I have were £23.50 each from Lakeland I think. Got one as a pressie and treated myself to the other one so it didn't work out too expensive. It's a cinch to alter the size of grindings as you just turn the disk on the bottom to suit. Happy hunting.

I keep a bottle of Madeira in the kitchen and now and again a slug of it goes into sauces with steak and it does have loads of other uses.

Jinty - not all smoothies contain dairy - if I was you I'd make one with milk, one with OJ and the other with cranberry juice - not all necessarily on the same day, then decide which I preferred. Happy mixing.

I've only ever used fresh fruit so not sure if tinned would work. The essence of the rumtopf is to preserve fruits for use all year round so perhaps tinned fruit is just a latter day way of preservation? Any one else got any thoughts?

Stoksey, if you just do a Google for "knife roll" a few suppliers come up. Good luck in your seach.

how about a pasta bake in a cheesy sauce with a mixture of vegetables? (sweetcorn, red peppers, tomatoes, broccoli, peas, broad beans), topped with grated cheese and served with a green salad?

I have used white rum or vodka in the past.

Redana - did you go and was it good? What did you have and what were the prices like? It's fairly close to me so am very interested. Thanks. MrsWW

Hi foxym, in a winter beef casserole I use Guinness or other stout. Mmmmmmmm. Have also used Black Sheep Ale, Newcastle Brown, Speckled Hen and many others - just depends what I have in at the time. Experiment and I'm sure you'll find one that suits your taste.

Good for you Becky - is your OH thinking of that stuff, what was it, syrup of figs maybe - which I'm sure we were all given when we were little - well, those of us over 30 yrs old maybe?

I normally eat the skins - if they're perfectly fresh the skin is OK - if they're a bit older it can be a bit tough.

goldie - it's for this reason I don't like quinoa - has the texture you describe - have you tried it? but I do like cous cous and bulgar wheat.

I oven roast courgettes, red onions, aubergines, mushrooms, red peppers in olive oil and balsamic vinegar then mix this through the cous cous. You can either have it hot as an accompaniment or cold as a salad. Cous cous can be bland on it's own. Good luck.

Nicci - doesn't it stink out the freezer? Guess you just have to wrap it really, really well right?

Try peeling and storing in jars of olive oil - kept in a dark and cool place.

Does it have to be actually in Turners Hill?

Hi Tweedle Dum, try logging onto: pick-your-own.org.uk

Good luck in your search.

Are you moving them around in the pan too much maybe? Instead, why don't you pop them in a casserole dish and cook them in the oven - that way you only have to turn them once.

Belated birthday wishes to Delia

Annie - don't buy the packs of philadelphia cheese - that's expensive. If you go to the deli counter in the supermarket they do sell it by weight and it's much cheaper.

In the case of a relative of mine who's in his 80's the difference is whether he'll eat it or not! If a mushroom quiche is served - he won't eat foreign food!, however, if you call the same thing a mushroom flan - yep, you've guessed it, he'll eat it.

Hi KIDA, you don't have to do anything with them if you don't want to and can eat them just as they are. Alternatively, you could roast them with some spices - depending on your taste for the mixture.

I allow it to defrost and then cook as you would usually - about 180C for 45 - 60 mins. Don't forget to put the grated cheese on top before you put it in the oven. Good luck. Oh, and don't forget the garlic bread and salad. Mmmm - had my latest one yesterday and it was fab. Good luck.

If I'm that pushed for time, I quite often make the entire thing (apart from grated cheese on top) and stick it in the freezer until the day I need it. Never failed yet. Good luck.

That's the only reason I roast a chicken (not really, but I prefer what comes after) - for the bones for stock - adore home made chicken soup - whichever variety it happens to be, either broth or cream of, depending on what I've got that needs using.

How about shredded and scattered over some salad leaves and other bits such as spring onions, mango, avocado, sliced red peppers? Then use the carcass for either stock or soup?

Someone told me there's a good vegetarian restaurant on this road that opened mid 2004 but i can't remember the name of it (doh!).

Can anyone help as don't know London very well? Thanks.

Good luck with your course Jill, every success to you. Glad to have helped. Mrs WW.

Hi again Jill, Just done a bit of searching for you and came up with this from Argos:

Cat no 840/3331
Salter Microtonic Add and Weigh Electronic Scale
£24.99

Hope this helps. Mrs WW

Mine is an EKS digital set of scales (in a domstic kitchen) and I think I bought them from Argos or Lakeland or somewhere like that - they're very good and you can use either oz or gms. Hope this helps Jill. Mrs WW

Casy, as the weather seems to be picking up - could you do a BBQ? Then everyone can help out.

bolognese, curry, chilli, lasagne, moussaka, casserole?

oops, sorry wrong info before, it's www.harvestfields.ca. Sorry about that.

just did a quick google and came up with www.harvestmushrooms.ca - hope this helps as I've never come across these either.

That's the spirit - good luck!!

I would have used a pre-heated baking tray and some "oven dried"/"sun blush" tomatoes so there's not too much moisture there. Good luck next time.

Thanks goldie and Scarlet - just nicked some of OH's beer (much to his dismay when I told him what for) to put in a couple of traps down the garden!! Will see what the morning brings.

My battle at the mo is with slugs and snails - eating my young veggies. Just armed myself with slug pellets (ones that don't harm domestic pets, birds, etc) and some copper stick on stuff - boy is that expensive!!! Anyone got any other tips?

I thread mine on garden twine and then hang them from the crossbar of the plant supports but with a fruit tree you could try hanging them on string from the branches - just make sure you give them enough string to move around in the breezes.

Hi MaryJane - I use those too - Tiscali, AOL, don't care who the provider is - the pigeons hate em!!

along the same lines - mine is known as the Japanese finger slicer!

Sure it would be okay NicciD. When I've made a large quiche - if it doesn't all get eaten first time round, I cut it into portions then freeze them individually, getting out how many I need at a time and sticking them straight in the oven (but on a pre-heated baking tray so the bottom doesn't go soggy).

If you're in the UK then try Sainsbury's Special range - they do smoked hot and sweet paprikas in little red tins. Good luck.

My pleasure - glad I could be of assistance. Have fun and enjoy.

That sounds like something I do too etchi, but I put mine over egg cups to turn them into baskets whilst still warm then can fill them with whatever takes my fancy/happens to be in the larder/fridge. odds, you're getting loads of good advice here - you'll have to let us know what you end up doing.

Really basic and simple but always goes down well with our friends - small crackers with cream cheese and smoked salmon (caviar on top if you're feeling flush) but if not, a sprinkling of fresh dill or parsley and some fine lemon zest.

Just did a quick search for you and found:

www.islandevents.com/artman/publish/article_1429.shtml

Happy cooking darkchild.

Our Tesco's has an "Asian" aisle and I'm sure I've seen jaggery along there, together with lots of other interesting bits and pieces.

I just typed it in and managed to get there OK. Try that honey and penleigh.

Don't know what you mean Elle - it sounded delicious - might try it tomorrow. Well done Kelly, keep up the good work and good luck with whatever you do!!!

i've got a last year's good pub guide - do you want me to have a quick look to see any places recommended and post them for you? it appears no-one on here has eaten out in hull.

That's what I normally do - they taste much better than the ready prepared/packed ones too.

Just peel where necessary, chop into chunks or slices and store in an airtight container. Melon would be good, banana, pineapple. If adding banana I would put in a squeeze of lemon juice to stop it going brown.

I noticed in Sainsbury's the other day various mixtures of tuna with something so someone still does them - not sure whether it was Princes though.

You just beat me to it Scarlet Witch - it does look yummy doesn't it?

Depends what I'm using them for - sometimes I butter them, sometimes I line them with clingfilm.

Do you already have the ingredients? If so, what are they? Or, give us a clue - what do you fancy?

Fiona, if you go to jamieoliver.com, you'll find the recipe there. Just had a quick look myself - sounds yummy!!

Kim, Hi, it might make this info easier for people to find if you started another thread for Cornwall.

I use old tin cans (such as soup or baked beans) with the top and bottom removed - cheap as chips and just the job.

You're not thinking of a type of fridge cake are you? Melt chocolate, mix everything together then chill to set?

How about those little cornflake/rice crispie cakes mixed with chocolate? You can also do this with melted marshmallows.

Hi foodie, you could always try chopping it slightly to make a chilli with texture?

billy - where are you based? Some of the bigger department stores have quite good selections these days or even some of the bigger supermarkets. Mrs WW

Tina - you can never have enough chillies. Yours are in various things "maturing" as we speak!! Looking forward to trying them out on unsuspecting visitors. LOL.

HH - Chilli festival - I could have sworn I'd heard of one on Isle of Wight but could be wrong.

Wow brc999 - do you have a website or a catalogue?

notright - I had the same problems as you so I bought a plastic rice steamer thingy from Lakeland that you use in the microwave - it's absolutely fab and you just can't go wrong with it - believe me I've tried! If you're interested in looking at Lakeland it's got a green plastic outer dish with a white lid and a white sieve type insert.

You'd probably be better off with finger food - just in case people want to get up and dance and sing along?

Depends on the tomatoes - I usually use a low oven for a long time and keep checking them. I put mine cut side down on the grill pan so any excess liquid drips out into the tray beneath. Have fun and enjoy.

Apologies - however, I do believe this thread needs to be returned to the intended subject.

You're obviously not local and this thread is about restaurants in the county in any event.

Alternatively, thinish sliced and fried then finished off in a light mustard sauce with new pots and broccoli or anything else green?

Good for you Becky. If it helps could you carve/shape your own veggies or even get the children to help make the shapes? Might be the way forward for other Mums out there.

Tigger - how about slow roasting them in a low oven to dry them out then bottling them in olive oil? Very nice "blush" tomatoes, possibly with garlic and thyme leaves. Mrs WW

Cold cous cous or bulgar wheat infused with chillled but roasted veggies such as aubergine, courgette, pepers, red onions (done in balsamic and olive oil with a few branches of rosemary and thyme. Good old fashioned new potato and mayo with loads of fresh herbs chopped in such as parsley and chives.

You may be able to get them from the veggie section in some supermarkets or, if you're lucky enough to still have one nearby, a good old fashioned greengrocer. Good luck in your searches. If not, could you replace the jalapeno with another type of chilli?

Linda - How about blanching them in a mild pickling solution and then storing in olive oil? Depends what type of veggies you are wanting to preserve I suppose. I do mushrooms and aubergines. Mrs WW

I've found some farm shops sell it. I did look in one of my seed catalogues but it seemed very expensive for what it was. Presumably one of those things that once it takes it thrives. You can't beat it freshly grated mixed with a drop of mustard, vinegar and cream to go with a perfectly cooked rib of beef joint. . . Mmm - now I'm hungry!! Good luck in your search and I am sure you are not as your name suggests.

Beverley, If you enjoyed the Chequers you'll enjoy: The Fox (fish is their speciality) on the A281 at Rudgwick near Horsham or Badgers on the A285 just south of Petworth. Booking for both of these is recommended. If you need the phone numbers let me know. Mrs WW

The other suggestion is to buy yourself an "Alligator" - selling with Lakeland and others at around the £20 mark - works everytime and is quicker than using a knife. The blades are set out in a grid shape and you just put the onion on the bottom bit, push the handle down, the blades go through and voila - finely chopped onions.

I used to use a baker for lunchtime sandwiches whose menu board basically listed all the sarnie fillings down the left side then across the top were the headings: sandwich, bap, baguette, etc, with the price underneath so you could chose which type of bread you wanted and the price was listed there for you to see. Worked for them.

I agree, I think laziness does come into it - it's the same anywhere though - if you want something slightly different to what's considered standard. I tend to use butter/spread when I want to "Scotchguard" the bread, ie, when there is a fairly wet mixture going on such as egg mayo - especially when it will be a while from when sarnies are made to when they're due to be eaten.

Bubbles - if you eat chicken, the sweet smoked one is very nice in a creamy paprika type sauce with finely chopped shallots and a little white wine/dry sherry, served with either new pots and green veggies or a nice crisp salad and rice. Mrs WW

Spadge - good job you found out in time! Could have been nasty.

You're welcome - if Tescos don't have any just try the other supermarkets. Good luck.

Donge, they're little pudding bowls - you can buy stainless steel ones in Tescos, etc.

Hildi - They're both smoked it's just that one is hot and one is sweet. Mrs WW

Hildi - If you go to Sainsbury's for this take care - there are two tins that look almost the same - one is "Sweet" paprika the other is "Hot". Mrs WW

Whatever recipe you use - just make sure the mixture isn't too wet otherwise the case will collapse in no time. You can use the usual prawns in mayo, chicken or ham in curried mayo, hot mushrooms in a bechamel sauce. Are you buying or making the pastry cases? How many are you catering for? If I can help more then I will.

My ones are the slightly opaque whitish plastic ones so they're ideal because you can see the level of what's inside and also it's viscosity. Good luck Jim.

Sold in Sainsbury's also.

You can usually get things like this in £ shops also and even the sort of places hairdressers go to buy their shampoos and potions. Good luck in your searching.

I've cut down on the salt in mine and just found the crust isn't quite as crusty as previously. Don't know if it's been mentioned before - but would Lo Salt or equivalent work? I too have cut down on the sugar which doesn't seem to have made a great deal of difference.

Welcome to you VictoriaG, hope everything get's straightened out, however, just remember that you can't please all the people all of the time. Good luck.

Little Jo, No, it's not a stupid question at all. It's OK to cook in the steamer without having cooked off the pork first - just make sure you steam them for long enough - obviously depends upon the size of the wontons. If I then want them "crispy" after they have been steamed, I lightly fry them. Good luck.

Little Jo, One "recipe" I've used (made up) is basically a mixture of minced pork,chopped spring onions, water chestnuts, pak choi, a drop of soy sauce and a pinch of 5 spice powder - can be varied according to your own taste. I too go mad when I go to my local chinese supermarket. Have Fun. Mrs WW.

Leave them a bit longer. They won't be as fat as shop bought ones but should reach about 2 inches or so in length. Keep trying. Teri

Leroy, How're your sprouts doing? Teri

I usually use two slightly different sized sieves or tea strainer type things - depending on how many I'm cooking for, ie, individual baskets or a larger basket which will hold food for 2 or more persons. Do let me know if you find anywhere that sells the "real thing".

Bubbles - try buying a pack of Atora Suet - whether veggie or not - they usually have a recipe on the side of the packet which I find works every time - with subtle additions of my own. Basically, SR flour, suet, S & P and water - I sometimes add mustard powder, parsley, sage, thyme, whatever takes my fancy and is in the casserole into which the dumplings will go. One piece of advice . . . take any rings off as it gets quite messy when you're rolling these things!!

Leroy, Yes you can, as mentioned earlier, alfalfa, fenugreek to name but a couple - I'm no expert but I'm sure if you enter the right thing when searching on the internet, you'll come up with loads of ideas. Thomson & Morgan do a mixed "salad" sprouting packet which they say is a good balanced mix. Teri.

I dropped our peanut feeder the other day and our squirrels have loved sitting round the bottom picking up and nibbling on all those loose peanuts! At least that means they're not nibbling on my young veggies!!

Well done you - which beans are you starting off with? Teri

Hi lallo, how about chilli con carne as a meat option which can be served with bread, rice or jacket potatoes & salad?

I'm sure such a resourceful person won't have any problems locating the required items!!!

Leroy, You need a largeish glass jar (think Hellmans mayo size), a willing female who will supply you with some tights/stockings and an elastic band. That's just about it. You need to start the jar off in a warmish, dark place and remember to rinse the seeds through with water twice a day. Have fun and let me know how you get on.

BBLB, if you go to your local garden centre you should be able to pick up a packet of mung beans (or other sprouting seeds). That way, you can sprout as many as you need but obviously you need to start them off a few days in advance of when you need them. Growing tips are on the back of the packets. I sprout mung beans, alfalfa and fenugreek - they're all fab in salads and even sandwiches - I've even steamed a surplus to serve as a veg dish with an evening meal. Have fun!

They also taste good chopped into omelettes, couscous or used as a garnish for houmus.

How about just plain old cheese on toast with a slight dusting of white pepper? . . . Or, poached eggs on toast - again with white pepper.

I swear by a potato ricer I bought from Lakeland about 4 - 5 years ago - white plastic casing (but heavy duty plastic) with 3 different sized ricing disks. Luckily I have a dishwasher as I wouldn't want to wash it by hand!!! However, for the lately fashionable "crushed" potatoes, the old fashioned potato masher is the best!!! Take care all.

Tesco do them, so do Asda.

Casserole, fajitas, stir fry . . . stroganoff . . .!

Relish - I agree with you entirely!!

I've seen the magnetic hanging rail thing in Homebase and I think their spice jars are made from stainless steel? Worth a try? I think the secret is keep it airtight to prevent loss of flavour and keep it away from the light to keep the colour. Whole spices keep longer so if you grind them yourself when you need to use them and don't buy them in large quantities you should be OK with glass/see through jars/containers. Good luck.

Lucy, You need to wash the herbs then dry thoroughly before putting in oil, if you don't do this already. I always heat the oil slightly, sterlise the bottle as if making jam/marmalade, put the herb(s) in then pour over the oil and seal whilst still warm. Just looked at herbs bottled in oil about 2 years ago and they still look perfect. Good luck.

Must admit, I've not managed to grate my fingers on a microplane yet. How did you manage that? Please, not too much detail though as I'm very squeamish!

Fair play Normskii - women (well I don't) grate their fingers either!! My main problem is with the mandolin (aka Japanese finger slicer).

Are you sure you want to buy this? It seemed more to look at than practical to use. There are alternatives available. Have you tried Lakeland? They're brilliant for gadgets.

OFGS - Try Sainsbury's at £1.29 per carton - I notice they now to Pomegranate and Blueberry - haven't tried it yet though. Mrs WW

Thanks guys - only just seen it. Not quite sure my Nan could handle the mozarella but might give it a try on another occasion. Jen, the name does have a history but not related to my personality - to the hubbie's name!! Surname of Dane hence he was known as "dogs" or "dogsy" at school and when we tied the knot I refused to be nicknamed Mrs dog, hence Mrs Woof Woof!!!

Your help/advice is requested. I am cooking for my Mum who is a veggie (but eats chicken and fish) and my Nan (whose sight is bad - so has got to be easy for her to handle) and am looking for suggestions for starters and main courses. They're coming to stay for the weekend of Mothering Sunday and I've said I'll cook them a special meal on Saturday night. I have my own ideas but am looking for any other inspiration! Thanks all.

Hi prawnfiller, Happy New Year and all that. How are you keeping? Got back from NZ/USA end of January. Talk soon?

If there was only that sort of thing available - I would go veggie!!

I've been to our local Wing Yip oriental supermarket and there is one freezer aisle that is really scary because it contains all of the above and more!!!

Must admit, I've only ever used mine for making chicken soup from a roast carcass - but all the same, it's fantastic, whatever the other ingredients are. Have fun.

You could try putting some crunched up crisps on top, breadcrumbs or polenta - I've tried all three in the past and they all crisp up nicely/brown in the oven or under the grill without the addition of cheese or butter although you could add a drizzle of olive oil if needed.

Kareny1, You can put them in oil but make sure the container you use is perfectly clean, preferably been sterilised in hot water and then dried in the oven. Alternatively, thread them onto cotton and tie up somewhere to dry. Good luck.

Try Sainsbury's deli counter . . . or make your own in a low oven. Good luck.

As well as working quickly, work gently and treat them with care. Good luck.

Hi hungryD, thinking back - maybe I saw it on GFL too! Well worth a visit. Have other suggestions but busy with work during the week - will settle down at the weekend with my places to eat list - watch this space!!

Hi Fiona, Try making it yourself - the ingredients are easy and it tastes much better than any ready made you can buy in the shops which I find always tend to take slightly synthetic.

Debs, If you have a breadmaker you can make butter in that from whipping cream. Takes out the hard work but only a small amount of butter is the result - hardly seems worth it when you can now get some quality butters in the High Street. Have fun.

Try The Chequers Inn at Rowhook. Pub that looks nothing special from the outside but when you get inside it is flagstone floors and low ceilings. The food is fantastic and reasonably priced. Can recommend the steak and chunky chips.

Hi Hilary11. If you can, make a daytrip to the Wing Yip supermarket in Purley Way, Croydon, Surrey. You can even have a meal in the chinese restaurant next door. It's really worth the trip.

Nick DCF - You're not alone, I don't brown/cook my meat and veg first either. Did once but then stopped as it didn't make any difference to flavour. If you're using a dark stock (Guinness usually) then you don't benefit in relation to colour anyway.

Try gently and slowly re-heating to allow the sugar crystals to dissolve properly then allow it to cool and set again? This is the only thing I can think of. Good luck and Merry Xmas.

Don't do what I did once - make sure you add sugar - I forgot it and it did not taste as expected!

Habanero, I've seen it fresh in Sainsbury's. As an alternative you could use any firm/chunky white fish such as cod. You could use monkfish but then it starts getting expensive. Have fun and Merry Christmas.

Not sure - I bow to the expertise of any veggies who may see this topic. Not sure what the effect will be if you use more as you will be upsetting the balance. Good luck and sorry I can't help more.

Can't answer your question but have you thought about trying "Vege gel" I think it's called and is usually near the powdered gelatine in the supermarkets.

Does anyone know of any other good restaurants/pubs in NZ? Time is running out now, we leave the UK on 26th December.

Was taken here by the in-laws last night for our Wedding Anniversary. A bit pricey (£39 - £49 per head depending on which menu you choose), but the food, the service, the surroundings - all absolutely perfect. This all includes canapes with the chef's compliments on arrival and a pre-starter "taster" as well. You get the real feel of living in a large country house and you never feel rushed by the staff who are fantastic. Well worth a visit for that special occasion. We'll definitely be going back!

I visited her shop last time we were over there (5 years ago) and still have a silk tie top and a knitted top as well - both still get regular use. My in-laws actually know this lady and I did know her name but it escapes me at the moment. Can't recall the restaurant you mention in Paihia but will look out for it. Thanks for all your help.

Thanks Mary, if we find that one in Christchurch whilst we're there, I'll let you know how we find the food and what the name of the place is. This is our second visit. We were last there end of 1999/beginning of 2000 and so briefly visited the Americas Cup Village. I'm lucky enough to have my Father-in-Law living in the Bay of Islands. We have even contemplated retiring there one day . . . . . . . . .

Thanks kiwichef, I'll report back in the New Year. In the meantime, hope you have a good Christmas and New Year. If you have any more recollections, please let me know. Cheers.

Thanks kiwichef will try those suggestions and report back. When was the last time you were over there? What are Vinnies like for lunches? Need to take my in-laws out for lunch somewhere special before we leave to say thanks for the loan of their car.

For vegetarian parmesan, try Twineham Grange - I think it's produced in West Sussex but is available in Sainsburys I think and poss other big stores. Good luck.

Aunty, is this widely available in the UK? Would love to try it but I live down South, near Gatwick.

Eves, try putting in a handful of breadcrumbs which have been soaked in milk and the excess squeezed out - it will lighten the burger and help to bind it together as well. Good luck and have fun.

Hi guys, looking for some help. Visiting NZ for one month at end of December and looking for recommendations for some good places to eat over there - either North or South Island - we're doing both. Thanks all. I'll report back on any recommendations we try when I get back.

Looked like thyme and pink peppercorns to me - thyme goes better with chicken than dill in my experience.

Have you tried contacting Good Food magazine editorial team? - I've always found them really helpful when searching for old recipes. Good luck.

Something else - an in-law of mine in his 80's won't eat quiche because it's "foreign" but if you tell him it's "flan", he'll eat it quite happily!

I have successfully made beef stock in a pressure cooker - just make sure you dry roast the bones first - it gives a richer, deeper flavour and improved colour. Good luck and have fun.

How about deep fried risotto balls to hand around with drinks or even just serve as a "mountain" (something like the way Ferrero Rocher are served?) - stuffed with mozarella, fried mushrooms, sun-dried tomatoes, olives or anything else that takes your fancy . . .

Just pulled a pack of cocktail blinis from my freezer. Bought in Sainsbury's I believe but called Cavka (Cocktail Blinis) produced in France by: Fram Foods SA, Parc d'Activites, Les Vallees, 45770 - Saran, France. Hope this helps.

How about cutting them in half, putting them on a rack in a very low oven and allowing them to oven dry (as opposed to sun dry) and then when all the moisture has disappeared, put them in a jar and cover with olive oil - much cheaper and better flavoured than the ones sold on the deli counter in the supermarket.

Thanks Chiara Cla, aiming to make the first batch tomorrow morning.

Thanks Chiara Cla, I'll give that a go. How long do you find the courgettes last? I'm thinking of doing some jars of antipasto possibly for Christmas gifts. Have already done the same with mushrooms.

Does anyone know where I can get a recipe for this - the sort that is chargrilled, with a vinegar background but stored in olive oil? Previously bought jars in Tescos but they don't seem to stock it anymore so thought I would have a go at making my own. Thanks.

Hi veggie burger. The answer is a successful NO, I have not smoked - now reached 1 year 8 months. I have no doubt that if I do start smoking - he will put the fridge up for sale somewhere!

Mines a Whirlpool too and the water filters are about £25 each but last about 6 months (compare to cost of buying bottled water over same period). No complaints about the beast itself, apart from the fact that it is sitting in the conservatory as won't fit through the door into the house - we've just got planning permission to build an extension (to include a bigger kitchen) so hopefully will be able to fit it in soon. The fridge cost my Hubbie a fortune as it was a bribe for me to give up smoking!

Manders, You can also try Lakeland.

Thanks Blondie02, will try both.

Haven't checked anywhere else yet but does anyone know where you can buy this stuff?

You can also get it in the organic/free from area of Asda. Happy shopping!

Try the brand "Natco". I found it in my local Tesco in the Asian supplies area of the shelves.