Posts by: Swiss Chard

Maybe Market Kitchen could be rescued by locating it somewhere different and having Jeni Barnett as the presenter? Just a thought. Nothing against the other presenters, it's just a terrible programme.

Bring back GFL. (See, easy really isn't it?)

Hi Johno
Good for you (the getting married bit and the self-catering!). Love the sound of the shortbread hearts by the way. Wouldn't consider myself expert, but over the years one gets wise if nothing else ... you need to keep it SIMPLE, this doesn't mean it can't be fancy, but better to have several generous impressive dishes than lots and lots of different things. So the whole salmon is definately a good idea - and/or the hog roast - but please insist on organic salmon if farmed and british free range pork. I think you've got plenty of ideas in your list and I wouldn't try and add more. Just a few suggestions - I would suggest finger rolls instead of sarnies - easier to prepare and won't curl up at the edges as the night wears on! You could do a potato salad, if new pots in season, instead of stuffed skins - less work. Personally I wouldn't worry about the health issues with rice (though obviously someone who has been made ill because of it would disagree with me) - but - you must be able to keep it properly cold as soon as it's prepared and right up until it's served, the bowl it's served in should be chilled too. At the end of the night, chuck any left, not worth the risk or hassle. If all this is too much, then an alternative as Gayle has suggested would be wise. Or how about a couscous salad, easier to manage, just as filling.
Anyway, just my thoughts for what it's worth. Don't forget though, the focus of the evening will be on you and your bride, not the food!! You've given it a lot of thought, I'm sure it will go really well. All the best.

Jeni - thank you so much for giving us our daily fix of laughs, inspiration for cooking the evening meal and an ever present excuse to open a bottle of wine. Me and the other half think it's an extremely bad decision to end the show & will be very sorry to see you go, unless of course you are replaced by George Clooney, in which case I may be OK after all (but OH will be even more unhappy then).
Brilliant show, thanks again for marvellously informative entertainment each evening and many thanks to all the wonderful cooks, chefs and others who have contributed.

Jeni - thank you so much for giving us our daily fix of laughs, inspiration for cooking the evening meal and an ever present excuse to open a bottle of wine. Me and the other half think it's an extremely bad decision to end the show & will be very sorry to see you go, unless of course you are replaced by George Clooney, in which case I may be OK after all (but OH will be even more unhappy then).
Brilliant show, thanks again for marvellously informative entertainment each evening and many thanks to all the wonderful cooks, chefs and others who have contributed.

Same moan as last year I'm afraid - not quite sure what the point is of saying that wild salmon is an ingredient 'in season' in March. Where on earth, in England, are we supposed to be able buy it? (And I mean European wild salmon, I realise we can buy Alaskan wild salmon any old time, but then that wouldn't be described as in season in March would it?). We have an excellent 'proper' fishmonger, but even then the availability is limited to some time in June until the end of August at best.
Moan over. Thanks.

Hello all
Is it just me, or are there an increasing number of links on the Food website which take you back to the main UK TV website when you don't want to go there?? Just coincidence I'm sure ....

Peter - it's great that you are sensitive to how your fellow compatriots are behaving, but I think we can forget that sometimes, certain traits which are deemed typical of a nation are viewed with affection by another nation, even if they are not particularly positive! Most of us with a level head can admire someone who has character traits/strengths different to our own without wishing to be like them. I personally think Jill Dupleix is a very knowledgable, no-nonsense cook and a good cookery writer. Someone has to keep Jeni in line occasionally after all. Alex Mackay is also very knowledgable in my opinion, and a good 'teacher' (plus he reminds me so much a young Graham Kerr!!).
Antipodeans are viewed by us Brits as being direct, no-nonsense people with a healthy disrespect for authority/standing on ceremony. I hate generalisations but we all do it and often it's not far off the truth. I speak as someone who has had friends and work colleagues of different nationalities throughout my life and who appreciates their views on the British just as much.
You are obviously thoughtful and considerate, but don't worry, I think Jeni can stand up for herself.
PS Excellent presenter - why on earth are they ditching the show??

You are quite right, 'souffler' is the verb to blow (as in the wind blows), and I think whisper/breathe in certain contexts. Souffle with the acute accent is indeed the noun, meaning souffle!!!
How sad are we?!

Something tells me this website is not quite as up-to-date as it should be. Unfortunately, Tamasin Day-Lewis doesn't write for the DT anymore - and more's the pity!
UKTV Food - please give us accurate info on the website - or what's the point?

Hi - think I saw the name Gaggia on it, but hopefully someone else can tell you the model number. You'll need to rob a bank first, but as I think it's a case of getting what you pay for with these machines.

If the theme is french, may I suggest a good traditional coq au vin as the main course, just needs spuds and bread to accompany, then Nigella's chocolate pots to follow. Shamefully easy to do (in advance) and always a roaring success. It is very rich but portions are small. If you want, a cheese board before the pud would be good - would recommend quality rather than quantity if you are looking to impress. For starter I would do something salad based and light, whatever you feel inspired to do but keep it simple and serve with a basic vinaigrette.
Hope this helps.

Del 27 - I'm here to confess that I suggested Mushroom Wellington last year and said I would dig out the recipe, and then couldn't find it - I'm so sorry! I did find it about a month ago though ....
My personal recommendation (as a veggie) would be Delia's Parsnip & Sage roulade. Absolutely gorgeous, though you may wish to leave out the toasted hazlenuts on the top for the little ones. It's in the Delia Christmas book and on the website I suppose. Hope you enjoy the meal whatever you have.

Sorry, just seen how old the original 'conversation is - think I should stick to reading not surfing!!

Matt the Chef - are you sure you married the right woman?! My other half remains gallantly silent on the topic of my cookbook selection (60+). I have imposed an embargo on myself over the last couple of years, only buy books that genuinely tell me something I don't know, or have completely new ideas. Still give in occasionally though!
My favourite oldie is of course an aged Delia Complete Cookery Course, handed down by my dear mum, complete with some of her notes. She's always been a fantastic cook (that's Mother, as well as Delia!) and the book is foolproof, a great combo. Happy reading all.

PLEASE PLEASE TELL US WHERE WE CAN FIND THE WINE/OTHER DRINKS RECOMMENDED ON GFL, ON THE WEBSITE.
THANK YOU.

Thanks Jennifer - anything to keep 'em happy!

Hi LouBick
Rest assured the blank look was Tesco Disease. Veg suet has been around for years (and much more preferable to beef, surely, even if you're not veggie!). I've seen Lidl's quite often in Spain, maybe a good place to try? If not, this may be the price you pay for living in a beautiful place like Cordoba!

Hi. Not so much a recipe but a principle - if you have the time, shopping seasonally can make a big difference, particularly where fruit & veg is concerned in supermarkets. Shopping for things grown locally rather than imported works well too and farm shops & some box schemes can be good value. It means of course that you need to shop & then decide what you'll cook, not the other way around! I have adopted this method myself and it does make a difference. When it comes to meat, buy the best quality you can afford (more flavour so more satisfying & less shrinkage so you'll get more from it). The person who suggested pulses/beans is right too, great way to bulk out food and very good for you too. Double the amount of beans you put in a chilli for instance. Add a tin of baked beans to any stew/casserole with a tomato based sauce etc.
Lastly, an excellent book - The New English Kitchen, I think it's Rose Prince but can't actually remember, library should have it anyway. Marvellous for easy recipes on how to get the most out of one joint of meat, one chicken, a glut of veg, eggs etc.
Hope all this helps and good for you, encouraging your son(s) to cook!

Hi
Delia does a 'no-fat' white sauce, it's in a 'diet' chapter in one of the 'How to Cook' books, can look it up if you like. Perhaps add some fresh herbs that? Maybe leave out cheese topping altogether?
Or do what I do after twenty years of dieting - eat smaller portions of everthing and go for a run the next day! Seriously though, lots of clever recipes in the 'diet' section of the Delia book. Hope that helps.

Hello
Can anyone tell me where Paul Young's choc shop is and what it is called? My chocoaholic other half is intrigued!
Thanks.

Hi. I have tried this but confess I prefer Q**rn mince (OK now that they use free range egg white). For the dried stuff I pour on boiling water and add a bit of marmite & maybe soem dried herbs, stir & leave to soak. Seems to work OK. Nutritionally I don't think there is much to choose, except of course that soya is good for girls! Hope this helps.

I've posted the same sort of question (under 'Wine Recommendations') but have also been left thirsty!!
Help please.

Sorry no, but I have just posted a question asking where we find the GFL wine recommendations on the website. Not obvious to me, but maybe I'm stoopid!

Thank you for all the useful and interesting wine recommendations, and the very entertaining results when you have all 'tasted' just a little too much, but where can I find them listed on the website??
Yours
Sober but Useless on the Internet