I don't know why I haven't noticed it before but I suddenly realised the other day is that Tamasin's hair is actually so long that it's down her back behind her shoulders and out of the way. I also find it interesting that we've never had similar comments about Nigella.

All the best,

--
Ian

Hi Nomesky,

Here's the address:

Nancy Lam's Enak Enak
56 Lavender Hill,
Battersea,
London,
SW11 5RQ

Tel: 020 7924 3148

I would be a good idea to ring first.

You may like to know that she has a website of her own - [link]

If Amazon don't have the book, try a second-hand book website such as [link] or [link]

I hope this helps.

All the best,

--
Ian

Hi Love Grub,

If you love barbecued duck and pork then I suggest you head to Queensway/Bayswater rather than Chinatown. There you'll find a restaurant called "Four Seasons" which is renowned for its roast meat.

In Chinatown itself, I've had good roast meat at Tai Kai Lok and Loon Tao in Gerrard Street.

All the best,

--
Ian

Hi Love Grub,

What sort of Chinese grub do you love...?

All the best,

--
Ian

Hmm...

Well, Royal China isn't quite as good as it used to be (I feel quality has deteriorated over the past three years) but it’s still better than most.

Hakkasan is obviously good but pricey. The Dorchester Oriental also launched a dim sum menu last year which is more reasonably priced in comparison to Chinese restaurants in general.

When in Chinatown I’ve tended to visit Royal Dragon (which is owned, like Golden Dragon next door, by the same group as Royal China). It’s more intimate and quiet than Golden Dragon and they’ve never had a problem translating the Chinese language options to me (although they've been genuinely surprised when I've ordered them all!). I’ve also had reasonable dim sum at Hong Kong in Lisle Street.

Any use?

Two others to watch out for:

Cheeky Monkey in Shoreditch High Street has received good reviews for its dim sum but I haven't been yet.

Also, Alan Yau's dim sum place Yauatcha will be opening in Berwick Street soon. Everyone in the business seems to have high hopes for it.

All the best,

--
Ian

Hi,

We don't have the satellite time/space to extend the hours of UKTV Food 1 at present.

All the best,

--
Ian

kiwichef,

Honestly! Can a chap not tease?! After all, I do write Chinese restaurant reviews for the Time Out London Eating and Drinking guide and I couldn't really do that if I kept places to myself.

If you enjoy dim sum (I get the impression you do) one of the best places to go is, believe it or not, Gant's Hill in Essex. Better than Phoenix Palace... No MSG and everything handmade. I'm open to bribes for more detail. :-)

Now, about this country pub...

All the best,

--
Ian

kiwichef,

Sssh! Phoenix Palace is just five minutes from UKTV HQ by tube and I visit regularly for lunch, even if only for shark lip soup! Miles better than the hundred or so sandwich shop alternatives.

How could you tell everyone about this fine place? :-)

All the best,

--
Ian

Hi Ailuj

My favourite vegetable! Your best bet is a Chinese supermarket but be aware that the shoots, from the mange tout pea, aren't available all the time. It's very much a case of getting them when you see them and not being too disappointed when you don't. Ask for "Dow Miu".

All the best,

--
Ian

Carol2,

Paul doesn't approve of breadmakers :-)

Most people will probably tell you that breadmakers produce a certain type of bread with a certain kind of taste and consistency. There are therefore very few recipes that can be converted with the aim of arriving at the same original result.

All the best,

--
Ian

I must confess to being rather bored of Tamasin's hair being discussed. It has, after all, been mentioned here constantly since the site launched!

When it comes down to it, it's Tamasin's kitchen and she does what she wants in it. And, as far as I know, her family are still all in good health. Can we change the subject? :-)

All the best,

--
Ian

Hi Trudi,

I think it would be quick tricky to add such a section to the website. Most of the website's recipes come from Good Food Live and they're turned around so quickly that I think it would be practically impossible to do the necessary research. :-(

All the best,

--
Ian

Hi Pete,

Sorry to hear your news. We don't have diabetes as a category as sufferers should seek the advice of their doctor or a dietician to agree a diet that suits them personally.

One website you may find useful is:

[link]

All the best,

--
Ian

blondie02,

I'm not sure what the outcome was but the fact it was accepted as a nominee is no mean feat.

The series was made in the Westcountry region and Rick was no doubt asked to participate as that's his patch, so to speak. It's very different to what Rick normally does and I do wonder if this is what has surprised a few people. This said, if anyone has seen his demos at the Good Food Show in Birmingham, his appearances on "Eating it up" shouldn't be that surprising at all!

All the best,

--
Ian

The channel team have been reading these comments with interest.

"Eating it Up" was nominated for a Royal Television Society (RTS) award last year. I don't normally pay that much attention to awards but the RTS awards are regarded highly within the industry.

All the best,

--
Ian

Hi Jaydee,

Most of the recipes from both of Tamasin's series already appear in her existing books.

All the best,

--
Ian

"Widely available" normally means supermarkets, department stores, etc. In other words, a wide variety of shops. The reasearchers write "Widely available" as it would be unfair to list a particular retailer when there are many with the product on offer.

This said, I've drawn this discussion to the attention of the researcher for this item. Hopefully more news soon.

All the best,

--
Ian

Just to add to Terry, you could also find others by searching this chat section for ainsley and nigella - all the previous posts on this topic will come up with lots of friendly advice.

All the best,

--
Ian

Eh? I got wot? :-)

All the best,

--
Ian

Hi,

The reason why sites won't sell them via mail order is that they're a refridgerated item. Consequently the post won't do them any good :-(

One thing you could do is talk to your local Chinese restaurant - Hoi Shin Restaurant? - and see if they can obtain some for you.

--
Ian

Georgie, who says I haven't? :-)

--
Ian

There's a fine line with cheek... trust me... I've learnt from experience! Just be careful :-)

That Georgie is being a little cheeky?

Georgie!

--
Ian

Hi Beverley,

My flat is wonderful apart from the fact that gas has never been installed - a real pain for a Chinese chef. Whilst they're expensive, I recommend a really good induction stove if you only have electric.

An electric wok won't give you the control and is unlikely to reach temperatures high enough for good stir-fry cooking. A portable gas stove would work but the canisters don't last that long and you'll probably need better kitchen ventilation than you have.

All the best,

--
Ian

Karipentti,

Cooks and chefs have been using their hands for years, particularly those working with dough. In some cases it's vital to use your sense of touch to see if what you're working with is ready.

Most chefs and cooks have trained in basic food hygiene, particularly those working in restaurants.

But, as I and several others have mentioned several times here since the site launched, when it comes to UK Food, a lot of hand washing happens off camera or is edited out of the completed programme.

All the best,

--
Ian

Hi Graeme,

On your Gaggia query - it would probably be best if you contact them direct. They have a website at www.gaggia.uk.com - I hope this helps.

All the best,

--
Ian

Hi Richard51

You don't necessarily have to avoid using sugar in bread - you simply have to manage your diet so that it's balanced. You may the following useful:

[link]

If your doctor hasn't referred you to a state-registered dietician, I sincerely suggest you encourage he/she to do so!

All the best,

--
Ian

Hi Aligator,

Sarah Jane Evans did an item about salt on yesterday's Good Food Bites. Just click on the GFB link on the homepage and then use the drop-down menu to call up the menu for yesterday's show - you'll find a link to the salt item there.

All the best,

--
Ian

Mas,

"The Best" is a BBC series. The recipes can be found in [link] target="_blank">the accompanying book.

I hope this helps.

All the best,

--
Ian

Hi Michelle43,

If you check the message board rules, you'll see it's not possible to post Ken's recipe here. Your best bet is to mention the book it's in.

All the best,

--
Ian

We don't have any of Gary's recipes here on UK Food. Oddly enough, that's why you won't find any :-)

Try [link] and [link] for some - but your best bet is to buy his books or borrow them from a library.

All the best,

--
Ian

Hi Glenys,

Posting recipes you didn't write is against the rules. Please do check the message board rules if you need a refresher!

I'm pretty sure that there's a good recipe for this dish into Deh-Ta Hsiung's book "Chinese Cookery Secrets". The book is quite inexpensive too.

All the best,

--
Ian

Hi Rosehearty,

I believe you also emailed us about this. I responded to say that the books aren't published here and that you would need to order from a bookshop in Australia or direct from [link]

All the best,

--
Ian

Hi sjhankin,

There could be a number of reasons but the main one is the difference in cooking equipment - the gas wok ring your local takeaway has will be much, much more powerful than anything you have at home. This allows the food to be cooked much quicker which in turn affects flavour.

The speed in cooking also means that water evaporates quickly. Also, some takeaways will thicken the sauce up with potato flour.

All the best,

--
Ian

Hi Elizabeth60

If you do a search of "Chat" for clementine then you'll find some posts that will help you.

All the best,

--
Ian

Hi Liesabop,

Reading the post above yours should help!

All the best,

--
Ian

Hi John,

All recipes are copyright so we only allow people to post recipe they confirm they wrote themselves. If there's any shadow of doubt, we'll delete.

For Rick's recipe, your best bet is to buy the book that accompanies the series. Alternatively, you could try [link] or [link]

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Hi Wattscooking,

It's quite common for the recipe rights to be with-held and they're often not "part of the package" when we licence a series from the original broadcaster, in this case Channel 4.

If you do a search of the chat section for nigella you should come up with a few websites where you may find what you're looking for.

All the best,

--
Ian

Hi Mary,

The method is normally the problem rather than the list of ingredients. The best thing is not to copy recipes at all. Adapting a recipe is OK though provided you re-write the method and credit the original source. The Guild guidelines provide more detail.

All the best,

--
Ian

Hi Matthew,

The following ethical guidelines from the Guild of Food Writers may help:

[link]

Even though these guidelines are for professional writers you would do well to use them the moment you publish online.

All the best,

--
Ian

Hi all,

According to the International Dictionary of Food and Cooking (Peter Collin Publishing, 1998), a "casserole" is:

* A heavy metal, glass or earthernware dish with a tightly fitting lid used for slow cooking of meat, vegetables, etc.
* Any food cooked in a casserole
* The trade description for one-dish, in-flight meals prepared by commercial companies for airlines

It also says that "to casserole" is:

* to cook slowly a selection of ingredients, meat, vegetables, etc., usually in the oven but possibly on the stove in a dish with a tightly closed lid. The food is normally served from the casserole dish.

I hope this helps.

All the best,

--
Ian

Hi Lynn505,

I just read your message. I get a copy of everything posted and I can assure you that you weren't edited out - it looks like your post didn't come through.

All the best,

--
Ian

Please wax lyrical about your favourite restaurants!

It will help other visitors if you give the restaurant name and location in the subject line when starting a new post.

For example:

Locanda Locatelli, London
Chung Ku, Liverpool
Yang Sing, Manchester

All the best,

--
Ian

Hi PMR,

We don't have permission to host any of the BBC-produced recipes here but you will find most at [link]

Three books have also been published to accompany the series and you should be able to find these in any decent bookshop.

I hope this helps.

All the best,

--
Ian

Hi there,

Ken's recipes for this series aren't available to us but you should be able to find some at [link]

You should also still be able to find the book to accompany the series in any decent bookshop.

You may also be interested in [link]

I hope this helps.

All the best,

--
Ian

Hi Anit,

Jeni would have said that the recipes for Good Food Live and Good Food Bites are on the website, not those for Cook Like a Chef. This said, take a look at [link]

All the best,

--
Ian

Hi Kirsten,

As I've stated elsewhere, the issue isn't just copyright but relates to relationships too.

Consequently I've deleted your re-write of Gary's recipe - I simply can't condone such action.

Sorry!

All the best,

--
Ian

Yeah! Hopefully now Julia knows two ways in which she can find the recipe and this will help her find her way around the site a little easier. If we just gave the link, that wouldn't be the case. It's like the difference between giving a hungry person a fish or showing them how to fish! If you show them how to fish they can become self-sufficient and eat again...!

All the best,

--
Ian

Julia,

There are a couple of ways to find this recipe. Rustie mentions the easiest.

You can also click on the Good Food Bites link that you'll find on the homepage. When today's page loads you can use the drop-down menu to go back to the programme for 25 September - you'll find a link to the recipe there.

I hope this helps.

All the best,

--
Ian

Karen,

In general a work is in copyright for 70 years after the death of the author so your old cookery books are probably still copyright.

Rustie,

I'm afraid that the licence you quoted does not give you permission to publish the jokes here. Publication on another website is not considered personal use. This said, you could probably argue that many jokes are in the public domain and the author unknown. Therefore the risk of legal action is low. There was, however, a situation a while back where a stand-up comedian's jokes were emailed round. He was really hurt by it as the email said the jokes were from Tommy Cooper. They weren't. I'm sure he would've taken action against the original poster if he could have done!

All the best,

--
Ian

Jill,

A description in your own words - and the answering of simple questions - should be okay. I guess the rule of thumb is that if the reader could cook the dish using only the information you've provided then you're probably giving a little too much detail.

Rustie, you're spot on - although I'd discourage anyone from rewriting anything from a book/website as it could still cause difficulties. This is where relationships are perhaps more of a problem than the legal side of things. I'll try to explain...

Let's say you're a celebrity chef often seen on UK Food. You come to the website one day and see people discussing your series. You're thrilled and mention it to your agent and others.

Now let's say you're the celebrity chef's publisher. The following day you visit the website and all you can see are revealing discussions of the recipes you paid lots of money for. Suddenly the penny drops. This is why sales of the chef's most recent book weren't so good - all the recipes are on UK Food! Sure, they've been rewritten, but they're still there. Time to write a letter...

Now you're the agent and you get a stroppy letter from your celebrity chef's publisher. Apparently they're annoyed that all the recipes are on the UK Food website. Time to write a letter...

Now you're the web producer at UK Food and there's an urgent message on your desk. Apparently a letter has been received... Need I continue?

I hasten to add that this has never happened - we get on extremely well with everyone appearing on UK Food. The fact that Paul Hollywood, Lotte Duncan, Paul Young and others contribute to the message boards just because they feel like it is truly brilliant.

But let's not tempt fate. Let's carry on having a good time!

All the best,

--
Ian

Hi Lizzie,

What's so confusing now?

All the best,

--
Ian

Hi,

I think something rather important is being missed, namely that copyright relates to the written word... the recipe as it written, not the recipe itself. So, Karen is free to post the Scotch Egg recipe here in her own words, and Gary can publish the same recipe in his own words too. It would not be a good idea, however, for her to rewrite Gary's recipes (or him hers!) - that would cause problems for us.

In the case of Rick Stein, the fact the origin of the recipe is known would suggest that he had permission from the taverna owner to write it up.

Yes, it's a minefield - which is why I have tried to keep the message board rules simple for everyone here. So, please only post recipes of your own - and make sure you make clear your ownership when you post. In other words, write "Here's a recipe I learnt from my mum..." rather than "Here's the recipe you need." If you do that, everyone should be happy.

Rest assured I could bore you to death about recipe copyright and the ethics of recipe writing. At the moment I'm learning from a Chinese masterchef. I do have permission to write up what he tells me but it felt strange for a while as he's teaching me things he learnt from his father and only previous taught his son.

Anyway, don't forget - when posting your own recipes, make clear your ownership.

All the best,

--
Ian

Hi Marion153,

I'm afraid there's always the risk your recipe will be removed unless you make a point of saying it's your own work. Otherwise, how do the moderators know?

All the best,

--
Ian

Hi Ema,

Surfing the menu will be shown again in early November.

All the best,

--
Ian

Giorgio Locatelli.

Hi Lisa,

Under normal circumstances you should be able to find this recipe by clicking on the Good Food Live or Good Food Bites link as appropriate.

Unfortunately we didn't receive this recipe, which is why it does not appear. We've had several requests for it though so we're trying to obtain it and I'll post a message here if it's found.

All the best,

--
Ian

Hi,

The recipe James supplied for this is on the website. It's called simply "Roast Pork". There are no Chinese spices in the recipe though - it may be that he supplied us with the wrong one. If this is the case, please let me know and we'll get back to him.

All the best,

--
Ian

Hi Jennifer,

I spoke to our Subtitle guru and she tells me that we provide 35% of transmitted hours at the moment. Apparently this already way above ITC requirements but she says this figure will rise to 43% in 2004. Apparently this all equates to 168 hours a month now and 206 hours in 2004."

I passed on that you would like to see Giorgio selected as one of the subtitled programmes!

All the best,

--
Ian Fenn
Producer, UK Food

Rosie C,

Try www.be-ro.com - lots of recipes there... possibly the one you need.

All the best,

--
Ian

Hi Rosie C

Big brother is watching... but only to stop people getting into trouble. You're each responsible for what you write and given the copyright in the recipe will still exist, someone still owns it. The last thing Ken would want, I'm sure, is a claim for damages! Yes, there's little chance of this happening with such an old publication, but it's not something a reputable company such as UK Food should allow or encourage.

Hopefully all of this won't prevent you from enjoying the message boards though.

All the best,

--
Ian

I'm afraid that posting recipes from cookbooks is also against the rules as it would be a breach of copyright.

Rosie, a good place to look for old cookbooks is www.abebooks.co.uk or www.alibris.co.uk

I hope this helps. Good luck!

All the best,

--
Ian

Hi Adrian,

Billingsgate definitely do them. I saw them with my own eyes when I trained there recently :-)

Micks Eel Supply are renowned for anything to do with eels. They own the tanks of live eels you saw too. They gave me a taste of their jellied eels - not something I normally enjoy but I found them to be absolutely delicious!

All the best,

--
Ian

Hi Jo,

You can get smoked eels at Billingsgate - Try Micks Eel Supply - 020 7515 2249

I think you can also get them from Loch Fyne via mail order - [link]

All the best,

--
Ian

Hi Gemgie19,

The recipes for this series aren't available anywhere online... not even on the BBC site which has a micro-site for the series. You will find other recipes there from the show's stars though. Try [link]

We would have no choice but to delete the recipes if posted here for fear of breaching copyright.

All the best,

--
Ian

Hi Gemgie19,

We actually provide far more programme recipes than the BBC site. :-/

As Rustie says, we are unable to provide the recipes for certain shows as we do not have permission and the cost of obtaining permission, if possible, is often prohibitive.

As Rustie also explains, in most cases the recipes can be found elsewhere - on the BBC website, foodnetwork.com, or in books published to accompany series.

All the best,

--
Ian

Hi Gaye,

Rustie's correct. It should be 1/2 tsp. I've made the correction. Sorry about that.

All the best,

--
Ian

Hi Gaye,

Personally I just make some Oolong tea and when it's cooled put it in the fridge. Then later serve with ice, possibly with a little sugar.

For some reason I love Oolong tea like this. Not so keen when it's hot!

All the best,

--
Ian

Hi Deborah,

You just stuff it where it was gutted :-) You're only adding a few nice flavours, not stuffing a pillowcase with feathers! :-)

I hate to say it but the BBC site has a nice page about flat fish:

[link]

I hope this helps.

All the best,

--
Ian

Hi Claire,

I would normally just steam the fish whole (i.e. with head and bones) after asking the fishmonger to gut it. Before steaming I'd stuff the insides with ginger and spring onions, and occasionally a few Chinese fermented black beans.

All the best,

--
Ian

Hi Rachel,

Posting WeightWatchers recipes on the website would break the rules, I'm afraid. This is because the recipes are the copyright of WeightWatchers and they could quite easily sue us for breach of copyright and loss of earnings if we posted them. Consequently the moderators will delete any posted.

Hopefully you can, however, find similar recipes on this site. Just check the options under "Browse by diet" on the recipes index page.

All the best,

--
Ian

Are you a hunk who eats too much junk? UK Food is looking for confident men who need a helping hand in the kitchen.

If you are aged between 25 - 40 years old and believe it's time for you and your mates to ditch the fast food and get some culinary help from a couple of dishy female chefs - then we want to hear from you!

We're ideally looking for groups of 3-4, so if your colleagues, team or club mates could do with our expertise - get in touch!

If cameras don't scare you please call Lydia on 020 7313 8063 or email lydia.niziblian@shinelimited.com and let us know how you fit the bill.

We are particularly interested in men who do physically demanding jobs!

All the best,

--
Ian

Hi there,

If you go to the recipes index page and click on "Flavours of Britain" you'll see the recipe.

All the best,

--
Ian

:-)

--
Ian

Hi there I,

It looks as thought it was broken during Tuesday's upgrade. We'll take a look on Monday.

All the best,

--
Ian

Hi Glenys,

Why don't you try doing a search of the site?

--
Ian

Hi Mulchy,

We'll be showing the series again in August.

All the best,

--
Ian

Hi Deborah,

James's Chocolate Cola Cake can now be found using the UK Food recipe search.

Al l the best,

--
Ian

Hi Hill, Sorry about that!

Jennie, I spoke to Orlando, the editor of Good Food magazine and he says if the recipe was in an issue of theirs then you'll be looked after if you ring 020 8433 1316.

All the best,

--
Ian

Hi Hill,

That's actually the address for subscriptions!

Good Food used to have a recipe hunting service where they would find, for £5, any recipe previously published in Good Food. The address was Good Food Advice Service, 80 Wood Lane, London W12 0TT and the cheque should be made payable to BBC Good Food.

I'm talking in past tense as I haven't been able to find the service mentioned in a more recent copy of the magazine. I'll endevour to try and reach someone today in order to clarify.

All the best,

--
Ian

Hi Kim,

The show does produce low carb recipes from time to time but may not highlight the fact on air.

Any recipes that are low carb are highlighted as such on the website - just check the "browse by diet" drop-menu on the recipes index page.

I hope this helps.

--
Ian

Hi Jerslin,

The trick is to ensure you have your oil hot enough and only fry a few at a time. If you cook too many the temperature of the oil will decrease, you see. Then drain on kitchen paper.

Ken Hom's book "Foolproof Chinese Cookery" has a nice and original recipe for Sweet and Sour Pork/Chicken which is easy to follow.

All the best,

--
Ian

Hi Linda,

I'm afraid we don't have permission to provide the recipes for this series and they are not available anywhere else online - I'm normally pretty good at finding this out!

As you say, there was a book to accompany the series so it's probably worth a gander if you liked the recipes that much. Perhaps add it to your birthday list? :-)

All the best,

--
Ian

Hi Lizzie

I have what you may consider some good news and bad news. Tamasin has a new kitchen in her new series to be shown later this year. The hear will be as before.

All the best,

--
Ian

Hi Andrea

This really saddens me.

A while ago the EU and Food Standards Agency voiced concerns over the level of a particular cancer-causing chemical in some artificially-fermented brands of soy sauce.

Despite the publicity, t's doubtful whether your average non-Chinese person would ever have consumed enough to be seriously at risk. It's the Chinese and people like me who cook Chinese all the time that would possibly have trouble! To be honest, I wasn't impressed with what the FSA did. To me, it was just unecessary scaremongering.

Anyway, despite the fact that these brands of soy sauce were considered perfectly safe within both Asia and the USA, all of the manufacturers reduced the level of this chemical so that they could continue to import into the EU. The FSA subsequently passed them all safe for sale. So, use your soy sauce but if you want to be a little safer, stick to Naturally fermented Soy Sauce. Kikkoman do a nice one. You won't get the same flavour with anything else.

All the best,

--
Ian

Georgie is correct. I'm afraid that we don't have the rights to publish Rick's recipes.

Many can, however, be found at [link] or [link]

And in his cookbooks, of course.

All the best,

--
Ian

I hope you have noticed the wee announcement in the What's on UK Food forum. :-)

--
Ian

Hello!

James Martin will be doing a live chat this weekend. He'll be here at 5pm on Sunday. We're also happy to receive questions in advance but bear in mind that time often means we can't always get through them all. Anyway, post any questions you have here!

All the best,

--
Ian

Update from Ally at UK Food: Click below to view the transcript:
James" rel="external">[link] Martin Chat transcript

Well, I guess it gives the channel five episodes to promote in June! An extra burst of energy, I guess. When you consider that most BBC series are 6 or 10 episodes per series, this is probably fair?

--
Ian

Hello all, good news and bad news... this IS a 15-part series... but you'll have to wait until June for the final five episodes!

All the best,

--
Ian

Hi Helen,

I'm afraid that much to our disappointment no book is currently planned for this series :-(

I'm sorry I don't have better news.

All the best,

--
Ian

Hello all,

I did some asking around and apparently the "Tamasin's Weekends" book is based on Tamasin's newspaper column rather than on our series.

There has been a little disruption due to the various bank holidays but my new colleague Vanessa is currently auditing all the recipes on the website and we are just about to review Tamasin's series.

I hope this helps.

--
Ian

Hi Gary, We've just been supplied with this recipe. It will be added to the website tomorrow and a link provided in the newsletter.

All the best,

--
Ian

Hi Jennifer,

You should be able to make your own green curry paste yourself without any trouble and store it in your fridge.

As you probably know, my own area of expertise is Chinese cookery but I'm interested in other Asian cuisines too. One of the best writers on Thai cookery I've ever found is Kasma Loha-unchit in San Francisco and her husband produces an excellent website in her name. You can find it here" rel="external">[link].

Another top author is David Thompson who has written the definitive UK book on Thai cookery. I'm sure the books of either author will give you the recipe you need.

All the best,

--
Ian

Hi Lynne, We discovered this morning that we had been given the wrong recipe. Unfortunately the web team were not provided with copies of the programme to view beforehand. I have now been back to the programme makers and have been given the correct recipe. It's being edited tonight and we should have it on the website tomorrow.

All the best,

--
Ian

Hi Helen, We'll be adding more Sophie's Weekends recipes on Monday.

All the best,

--
Ian

Or just select Gioconda Scott's Paradise Kitchen from under "Browse by Series" on the recipes index page :-)

Hi,

Just a quick note to say we're looking into this. I'm aiming to email Curtis today.

All the best,

--
Ian

Hi,

Just a quick note to say we're looking into this. I'm aiming to email Curtis today.

All the best,

--
Ian

Hi, Just a quick note to confirm that galangal belongs to the Zingiberaceae family, the most famous member of which is ginger (Zingiber officinale). You should be able to find it in most Chinese or Asian supermarkets as Kath suggests. It should be stored the same way as ginger and if you can't source any then ginger is a fine substitute.

All the best,

--
Ian

Hi Lesley, the best thing to do is to buy yourself a good American measuring cup from a good cookshop as you can only reliably convert liquid on paper. An American cup is 8 fl oz or 240ml (230ml or 250ml depending on who you read!).

All the best,

--
Ian

Thanks everyone for your supportive comments!

Trudy, bear in mind that the website launched after almost a year of UK Food so there was a huge backlog to catch up on. We're talking more than a single cheesecake here!

The reason why it takes time to add these recipes to the site isn't technology. Firstly, some recipes have needed retyping as they were only available in hard copy, which is obviously of no use to us!

Then all the recipes needed editing - we've had six freelance editors doing that. Finally, Ally and I enter them into the website... but our priority is to add current recipes first, i.e. GFL recipes each day and those for new series.

Can you tell me what particular cheesecake this was? I know Simon has done a few. I'll let then see if I can email it to you... but don't tell anyone!

All the best,

--
Ian

Hi Rachel

The amount is correct - perhaps your brand of fish sauce was particularly strong?

All the best,

--
Ian

Hi Julie

I'm afraid we don't have the recipes. I've now discussed this with the producer of the series and I'm told that even the BBC website only had 1 recipe a week during the original run of the series on BBC2... and they had to remove all recipes from their site once the series finished. The only option is to buy the book... Sorry!

All the best,

--
Ian

We're gradually being fed recipes from Eric now. We put "Couture"" rel="external">[link] (Dark Chocolate Mousse with Vanilla Crème Brûlée)" online today. More to follow...

All the best,

--
Ian

It would appear the conversation has moved on from the original subject but this is probably because I have been neglecting you. I'm terribly sorry. I've been busy working on our plans for the next year of the website. More on this in the coming weeks, but to tackle a couple of questions:

What other sources of feedback? Essentially direct emails, telephone calls but more importantly viewing figures. These latter figures are monitored by all television stations. If you want to get a flavour of these, try www.mediaguardian.co.uk and click on "TV Ratings" on the menu at the top of the homepage.

The subject of repeats has been covered pretty well elsewhere in the message boards. If you have any further questions on that I'll be happy to answer.

All the best,

--
Ian

Hee hee. See, you're not the only people who can be naughty. I suppose I should have left an explanation. This board was originally intended to focus more on UK Food and food programming elsewhere rather than soaps and news, etc. I therefore thought a slight change of title might make this a bit clearer for new contributors.

So, this forum is for discussing UK Food and food television on other channels. Unrelated conversation should be held in "Off the menu".

I hope that's OK. I just have half an eye on future developments - more on these in the coming weeks - and the focus on food of this board will make any improvements easier to manage. Trust me :-)

All the best,

--
Ian

Hi Sylvia,

Comments here are most welcome and noted, but the UK Food channel team receive feedback from a number of other sources too. The truth is that "Hudson and Halls" and "Masterchef" remain popular programmes with the audience as a whole!

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Thanks Jill. For Monica and Darry's benefit... I don't know of any Food TV channel that provides *all* the recipes online to accompany its programming. The reason is that recipes are rarely licenced to broadcasters along with the programmes. Then when you try to licence the recipes separately you begin a long and painful process that could involve several people - the recipe author, the recipe editor (who may be a different person), the programme's production company, the original broadcaster who commissioned the programme, numerous agents, and any publisher of recipe-based products related to the programme. This takes a considerable amount of time as you might imagine. And then you have to talk money!

In the coming year I hope we'll be able to go down this route with certain individuals but it's unlikely we will have the time and resources to do it with everyone.

All the best,

--
Ian

Hi Yvonne

I'm afraid that we are editing them at the moment. I'll check into how long it will take to get them onto the site once I get back in the office.

All the best,

--
Ian

Hi Julian

I'm pretty sure your question was asked and answered. I'll be posting the answers to the message board questions on Tuesday morning.

All the best,

--
Ian

Hi Monica,

I'm sorry we didn't get to your question. The dish you're referring to is also known as "Salt and pepper Squid". You can probably find a number of recipes for it online via a decent search engine such as Google. This said, there's a pretty authentic (and easy) recipe in Deh-Ta Hsiung's book "Chinese Cookery Secrets". The critical ingredient is Sichuan Pepper (otherwise known as prickly ash!) which is available from Chinese supermarkets or [link]

I hope this helps.

All the best,

--
Ian

Hi Kassy

Thanks for your comments. I'll be talking to the TV channel's director next week and I'll definitely see if we can take off the air those shows that we are unable to provide the recipes for. Not sure what we'll put on instead though.

All the best,

--
Ian

Hello folks

I haven't spoken to anyone here in the office, but here's my own *personal* take on our newest channel.

UK Bright Ideas has been launched primarily for viewers of digital terrestrial television, or DTT as it's also known.

In other words, the channel is mainly for people who do not have Sky, Telewest, NTL etc and therefore have not seen programmes such as Good Food Live.

In summary, it's a fantastic opportunity for Good Food Live and our other series to be seen by a greater number of people. That's good for all of us in the long run as more viewers should lead to more advertising revenue... and that leads to more expediture on programming.

For homes that do have Sky, Telewest and NTL it offers (or will offer) an opportunity to see specific episodes that you may have missed. In this "multi-channel" world where people now channel hop rather than stick to the same station all day that's no bad thing.

Just my thoughts :-)

All the best,

--
Ian

Hi,

Elaine from Good Food Live tells me they need to talk to Eric and he's away until the beginning of February so I'm afraid we have a wee wait ahead of us. :-/

All the best,

--
Ian

Hi,

Elaine from Good Food Live tells me they need to talk to Eric and he's away until the beginning of February so I'm afraid we have a wee wait ahead of us. :-/

All the best,

--
Ian

No Ralph, Unfortunately I was ill.

Looking at our records, it seems that we weren't given this recipe. I'll look into it and talk with Good Food Live today.

All the best,

--
Ian

Hi Anne

The recipes *are* on the site. Simply click on "recipes" on the left-hand navigation then on "Gioconda Scott's Paradise Kitchen" under browse by series.

All the best,

--
Ian

Hi Val,

Thanks for your note.

This has been discussed elsewhere in the message boards. If we had all the recipes from the channel then we would probably be sued and closed down! This is because we aren't given permission to provide the recipes for many series. This is not uncommon. Even the BBC website doesn't have all the recipes to accompany its programmes.

With Ainsley's Meals in Minutes I'm afraid all I can suggest is that you buy the book that accompanies the series or find an alternate recipe for the dish you like. Sorry I can't be more helpful.

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Hello Kim and Stacey

As I've written above, we do not have permission to provide the recipes for this series. Consequently all I can do is to refer you to the cookbook of the same. I'm sorry, but our hands are tied.

All the best,

--
Ian Fenn
Interactive Producer, UK Food
[link]

Hello Kathy and Dawn

Are you after the one by Eric Lanlard? If so, you can find it here.

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Hi Rich,

What help do you need?

All the best,

--
Ian

Hi Mauva,

I'm afraid that we weren't provided with the recipe so cannot give it to you immediately. I'm checking to see if we can obtain it though.

All the best,

--
Ian

This has been discussed elsewhere and I've posted the explanation three times. :-)

The recipes for "Dinner in a box" have unfortunately been delayed due to illness. They should start to arrive on the site in the next few days.

All the best,

--
Ian

Hi

Unfortunately the recipes for this series have been delayed due to illness. We hope to start having them online in the next few days.

All the best,

--
Ian

Yes Ralph, you?re right. Copyright exists in recipes, as with any original work so all recipes posted here must be the original work of the person posting. The moderators are instructed to delete anything that even looks as though it might have been copied directly, word for word, from another source without the original author's proven consent.

All the best,

--
Ian

Jill,

Please feel free to use this" rel="external">[link] link to go directly to the Real Food page on Amazon.co.uk!

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Trevor and Emma,

The only programmes that we can currently provide recipes for are those produced by UK Food such as Good Food Live. Ainsley's recipes have never been available on the site, I'm afraid.

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Hi Natalie

You can find the recipe here" rel="external">[link].

All the best,

--
Ian

Hmm... The recipe isn't on our system and if it was on Tamasin's Weekends then it should be. I'll look into it immediately.

All the best,

--
Ian

Sue, the best thing is to just to cook more roast potatoes instead! I can't stand parsnips... but roast potatoes... YUM!

All the best,

--
Ian

Hmm... I'm not sure. I certainly haven't deleted any that were posted to help people. I'll look into it.



Take care,



--

Ian

Debbie,



You're so observant! I work normal office hours but I enjoy reading everyone's messages and work doesn't always give me time so I drop in from time to time from home.



All the best,



--

Ian

Hi Steve,



If no-one can help you here then we should have the recipe on the site within the next three months. I know that sounds a long time but we're editing the recipes before putting them online and that takes time. From the last year of Good Food Live there are about another 200 to go.



All the best,



--

Ian

Hi Kirsten,



It's due to change shortly but the only person currently moderating the message boards is me. The apostrophe problem is a technical one and, as I've mentioned before, it's being worked upon. I, like you, would have liked to have seen it fixed some time ago but unfortunately we can't always get what we want :-(



On the subject of censorship. I currently only remove or edit messages where there's a risk of libel or in instances where out of context promotion (i.e. spamming) is taking place. UK Food also has to adhere to the BBC's Producer Guidelines which means I now have to remove any personal contact information posted. Some people may find this frustrating but I guess the BBC wants to remove the risk of "I met madman in BBC chatroom" headlines in the newspapers! I normally email a visitor if I have to remove their post and explain why.



Apart from that, I may move conversations to another board from time to time if I think another board would be more appropriate.



All the best,



--

Ian

Hi Emma,



Tamasin's recipes for this series are currently being edited and should be on the site in time for when the series gets another airing early next month.



All the best,



--

Ian

Hi Coraine - Simply go to the recipes homepage and click on "Delhi Belly" underneath "Browse by Series".



All the best,



--

Ian Fenn

Interactive Producer, UK Food

Karen,



YES! - It will be the whole programme that is repeated at 6pm!



As for whether the discussion had something to do with it. Well, there have been calls for UK Food to extend its hours practically since the channel launched so plans were already progressed by the time the web site launched. That said, plans to repeat Good Food Live weren't as concrete and the website discussion did make a difference there!



All the best,



--

Ian

Mary - I guess it was me. I can't remember though. Sometimes I do these things on auto-pilot while doing something else if you know what I mean!



Ralph - The only two things I can do is to edit or delete posts. Obviously I try to do this as little as possible. I cannot change the name of the poster, if that makes sense.



Everyone - I'm told that I can now let you know that UK Food will be extending its hours until 9pm from 10 January 2003. Good Food Live will be repeated at 6pm and there will also be the opportunity to view classic editions of the show earlier in the day. I hope this goes some way to meeting your need for a later transmission. Our thanks are due to the people who made this possible!



All the best,



Ian

Hi Kirsten,



If you email the menu to me at info@ukfood.tv I'll gladly forward it to anyone who wants it... they simply need to email the same address with their request...



All the best,



--

Ian

Hi Kirsten

I just checked the times website and part one can also be found [link] target="_blank">here.



This might also be time to mention that we're also planning our own Christmas cookery guide for delivery early next month...



All the best,



--

Ian

Hi Gwen,

Are you sure it was Just for Starters that you watched? I can't see it in the schedule for that day and we don't have a recipe from the series along those lines. Have you tried browsing our collection of pork recipes just in case it was another show?

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Hi Keren,

That's weird - we're normally pretty good at getting recipes online in time for Good Food Live. The only occasions we don't is when we feel we need to watch the recipe on the show and make changes before publishing.

Once you've cooked the recipe please take the time to let us - and other visitors - what happened. You can do this by going to the recipe and clicking on "Add a comment" at the foot of the page.

All the best,

--
Ian

Hi Keren,

This recipe is on the site - simply click "Lamb" under "Browse By Food" on the recipes homepage, or click on the "Good Food Live" link on the homepage and then use the drop-down menu at the top of the page to jump to the right edition of Good Food Live.

All the best,

--
Ian Fenn
Interactive Producer, UK Food

Kirsten,

What did your boyfriend dislike about it? I went to Enak Enak prior to working on UK Food and had a fantastic time. Nancy actually made a dish that I instantly re-ordered... the only time I have ever done so in 32 years of eating! It was a plate of gorgeous pickled vegetables!

When Nancy last appeared on Good Food Live it was mentioned that she isn''t cooking there as much as she used to - a real shame in my humble opinion.

All the best,
--
Ian

Hello folks, I'm pleased to say that some episodes of Delhi Belly will be shown next weekend - 2/3 November - and we'll have the recipes online to coincide.

All the best,

--
Ian

Julie,

We are still updating the site with recipes from Good Food Live. I hope we'll be finished soon and that you'll be able to find that elusive cheesecake!

In the meantime, please bear with us. We're typing as fast as we can :-)

All the best,

--
Ian Fenn
Interactive Producer, UK Food