Hi jez 1 -

It can vary from ingredient to ingredient. e.g. a cup of granulated sugar is 8oz, but a cup of flour is just over 4oz.

The link below should be useful, but if you use American recipes on a regular basis it would be worth your while buying a set of Cups.

[link]

Hi Angie103 -

Nigella calls this drink "Fragonard" and you will find it on the link below.

[link]

I think a pint of strawberries is approximately 14oz.

Hi BETTY50 -

Check here... [link]

Hi lorlee -

You will find Nigella's Anglo Italian Trifle recipe on her website.

[link]

stupidboy....

Bourdain - A Cook's Tour (Tokyo) was on UKTVFood today at 4pm, and is repeated tonight at 11.30pm.

The series is being aired during the month of June. Check the TV Listings.

Hi langy74 -

Use the link below to the Sainsbury recipe site where there are a few Christmas Cake recipes. Hope you find the one you want.

[link]

Hi jazzpat -

I love anything with a strong garlicky flavour, especially aioli.

Check these on-site recipes.

[link]

[link]

If you don't want to make it yourself you could *cheat* and use a good quality shop bought mayonnaise. add a couple of crushed cloves of garlic, a little lemon juice and any other flavourings you fancy....Dijon mustard, tabasco sauce, but I like it with just the garlic and lemon juice.

Hi js3 -

I like to use a couple of red onions as they are a bit sweeter. Just slice them with a couple of cloves of garlic and fry in a little butter until they are soft and transluscent. Add some red wine and simmer until about half has evaporated. If you like you could crumble in a good quality stock cube and a little water. Keep cooking until you get it to the consistency you like. Oh, check your seasoning and add some chopped herbs of your choice if you want. I like rosemary.

Hi Mary -

Check this link to Delia's site. It's scaling up a recipe for a rich fruit cake. Not exactly what you're looking for, but maybe worth a look.

[link]

Sorry I cannot help you with Ainsley's recipe. However, there is an AWT recipe for a quick chicken liver pate on the BBCFood website. You might want to check it out.

[link]

Hi beckyboo1 -

My mum was a great baker and regularly made a coconut cake. I don't remember amounts but it was a shortcrust pastry base in probably an 8 inch tin. Eggs, caster sugar and dessicated coconut mixed together, poured into the tin. Baked until golden. It was not eggy, but it certainly was nice and moist. It was a favourite of mine. I'm not sure if she spread some jam on the pastry base before pouring in the mixture!!

Check Delia's recipe for a Fresh Coconut Layer Cake.


Happy baking!

Hi Emily June -

'dl' is a decilitre (this measurement is used in many European countries). There are 10 decilitres in 1 litre.

1 dl equals 100mls. which is just slightly less than half an American cup.

Hope this helps.

Check here [link]

Check this on-site link. Lots of ideas.

[link]

Hello AJ27 -

I did not see the programme, but I think the recipe on the link below is what you are looking for.

[link]

Me again Simon.

There's a HFW recipe for Curried Goat on the link below which you might want to have a look at. You can check the ingredients for the curry blend.

[link]

Hope this post is of more help than my first.

Have a look here [link]

Hi Simon -

You will find the recipe on the link below.

[link]

Episode 2 of what programme?

To find his recipes select Recipes from the list on the left hand side of the page. Then select Gary Rhodes from the drop down list of chefs.

If you know the name of the programme select this from the drop down menu of programmes.

Janie, you will find recipes from "Sweet Baby James" on the BBCFood site.

[link]

Hi jerseyporter -

How about an Apricot jam glaze?

[link]

Sorry I cannot help with the Lyon's recipe. However, there is a recipe on the Lyle's site for Sticky Toffee Apples. You might want to check the toffee recipe.

[link]

Hi -

You might find this link helpful.

[link]

Hi Pam....

Here's a link to his website. There is contact information, but I doubt it will give you his personal email address.

[link]

You will find the recipe on the BBCFood site.

[link]

Hi lesley -

You are likely to find it in the Baking Section on the Flour and Cake Mixes shelves. Natco is one brand name to look for.

Hi Rosie -

Could this be what you are looking for?

[link]

Flying Vicar....

I'm right, Rob Burns is the Army Chef. Check this link to the Saturday Kitchen page on the BBCFood site.

[link]

I'm back...keeping my fingers crossed...

The link worked for me yesterday, otherwise I would not have posted, but it is definitely not working for me today.

I have found the Rob Burns recipe for his Bailey's and Chocolate Cheesecake, on this link.

[link]

I've also noticed there is a Rob Burns recipe for Corned Beef Potato Cakes with red onion chutney, which he made on the same programme.

[link]

Do you think he is the army chef??

Me again Flying Vicar -

I typed cheesecake in the search box and you will find the results on the link below.

There is a recipe for a Bailey's and Chocolate Cheesecake by Rob Burns, so I can only assume this is the one you mean.

[link]
cheesecake&more=cheesecake&submit=Search

helvellen -

I've just used the link and it works.

The programme is called "Everyday Italian" (you will see this in red at the top left hand side of the page), and the chef is "Giada De Laurentis". You will see her name under each recipe.

The link takes you to the first page of 657 recipes from the series, but you can make the search easier by using the "Narrow Your Results By" facility which is down the left hand side of the page.

I hope this helps.

Hi sjl20 -

On the link below there is a Delia recipe for an old fashioned Cherry Cake. Perhaps you could use this recipe, but use less cherries and substitute some walnuts.

To help stop the cherries from sinking put them into some flour, then into a sieve and shake to get rid of the excess flour.

[link]

Hi Flying Vicar -

I watched part of the programme this morning where Jill Dupleix made White Chocolate Chilli Brownies.

I found the recipe on the BBCFood website under "Saturday Kitchen", in fact it's on the first page.

As there are over 1,600 Saturday Kitchen recipes the old and new series must have been combined, so it means you will have to trawl through them to get what you want. If you can remember the name of the chef or the dish scroll to the bottom of the page where you can enter the name in the search box, which will make it easier to find a recipe,

[link]

Check this link to the BBCFood website. Some of her recipes are listed.

[link]

It also mentions the book which goes with the series. I know it is available on Amazon.

Her recipes are on the US Food Network. Use the link.

[link]

I'm afraid you will need to search through them till you get what you are looking for.

Recipe on this link.

[link]

Hi Lesley -

How about a Malteser Traybake. I'm sure all the kids would love it.

[link]

Scroll down and read the reviews - a big hit!

Check this link, the first 3 recipes are for Oven Baked Risotto.

[link]

There's a Donna Hay recipe for Baked risotto - pancetta, sweet potato and sage on this link.

[link]

Check this......

[link]

Hi GQ -

I've never heard of Paul Holland.

However, there is a Paul Hollywood recipe on site for Chocolate Muffins. I wonder if this is who mm means.

[link]

Please noooooooo. There's enough rubbish on this channel.

Me again Sabrina .

I don't know what happened, but the first link does not seem to work.

Try this one, then scroll down, the recipe is listed.

[link]

Hi Sabrina -

No-pastry Pear and Almond Tart....

[link]

Rachel's recipe for the Tiramisu is in her book "Rachel Allen's Favourite Food at Home". However, there is a recipe on the BBCFood site for Summer Berries Tiramisu which you might care to look at,

[link]

Hi debbie h -

From reading the recipe I don't think it's anything special. A packet of powdered chicken soup mix from the supermarket would probably suffice.

Hi Lin -

You will find Antony's recipe for Extra Fruity Bread Pudding on the BBCFood site. Use the link.

[link]

It's always easier to find if you know the name of the recipe!!

I posted information about the recipes from this programme on the What's on UKTV Food board yesterday.

[link]

Hi choobs -

Soup recipe on link below. It's about half-way down the page.

[link]

Recipes on the BBCFood site. You will find them on the link below.

[link]

This was a BBC programme so they will have copyright to the recipes. You will find them on the link below.

[link]

Hi Paul -

Have you tried a Health Food shop?

You can buy it online...

[link]

Click on Liquorice

[link]

Click on Confectionery

Hi nan16, welcome -

I can only give you approximate amounts as I add and taste until I get what I like. I only make a small amount at a time as I don't like them the next day. I feel they go soggy.

2 onions, chopped, fairly chunky
3 tablespoons tomato ketchup / 2 teaspoons tomato puree / 1 1/2 teaspoons chilli powder / pinch of salt. Stir everything until well blended. Add onion and mix well. Leave for at least half an hour before digging in.

Hi Sam169 -

I'm afraid I cannot find the chicken recipe, but the cous cous and dip recipes are on the link below.

[link]

Hi opal10 -

There's a Darina Allen recipe on site for Brown Yeast Bread topped with sesame seeds. Perhaps Rachel uses the same recipe.

[link]

Rachel's recipe for Brown Scones with seeds is also on site.

[link]

Hi divot -

My guess would be All Purpose Flour, the US equivalent of our Plain Flour.

There's a Mike Robinson recipe on the BBCFood site for Cheesy baked Aubergine rolls. I don't know if it's exactly the same as the one from Heaven's Kitchen Cookbook, but might be worth a look.

[link]

The programme is repeated tonight at 8.30pm on UKTVFood and at 9.30pm on UKTVFood + 1

Hi Nicolege7 -

There are 2 Pavlova recipes on Nigella's website.....take your pick.

Pavlova with passionfruit topping

[link]


Chocolate Raspberry Pavlova

[link]

Hi lisa -

Nigella's recipe on this link.


[link]

Hi STU2008 -

Semi sweet has more sugar added than the bitter sweet variety. It's okay to use one or the other.

The UK equivalent would be a good quality dark/plain chocolate with at least 60% to 70% cocoa solids. Just check the wrapper. Names which come to mind are Green & Blacks....Lindt Excellence....Sainsbury's own "taste the difference" dark chocolate has 72% cocoa solids.

If you don't like your chocolate too bitter you could always substitute some of the dark with a good quality milk chocolate.

Hi Vicki36 -

Some useful information on this link, including a binding agent for burgers.

[link]

Have you tried dipping the goujons in milk then coating with breadcrumbs?

When I make fish cakes I just dust them with a little flour then fry in a tiny bit of oil. They usually come out quite crispy.

There's a Georgio Locatelli recipe for an Eggless Chocolate Cake on this link. I remember seeing him make it for his little girl as she is also allergic to eggs.

[link]

A couple of cake recipes which you might care to look at....

[link]

Flapjack recipe -

[link]

Biscuit/cookie recipes......

[link]

More cake recipes.....

[link]

I do hope you find something which is easy for you to make and tasty enough for your little girl to enjoy!!

Maybe someone else who has this problem in their family can give you more information.

Hi colgirl -

I never use double cream in cooking a savoury dish. I add either half fat creme fraiche or low fat Greek yoghurt and they work very well.

I always remove the pan from the heat before adding.

Hi Twizzle 3 -

It's Plain Flour.

Ohhhh, I loved "Watching", but I don't remember ever seeing Faith in the Future.

Emma Wray and Malcolm Stoneway were brilliant as Emma and Paul, as was Patsy Byrne as Paul's mum. Was she in Blackadder??

Did you know there were 56 episodes of the programme!

Hi chez18 -

Off the top of my head I would say maple syrup or corn syrup.

However, not knowing what is available in your neck of the woods, I think it would be better if you had a browse through the information on the link below.

[link]

Good luck, hope you find something.

Hi Rosti -

They've been flying all over the place up here.

Managed to "catch" one at my local butchers yesterday, so dinner tonight will be home made steakpie, mashed tatties and turnip with a great big dollop of haggis on the side, MMMMmmmmmmmm, nothing can beat it.

Hi helen131 -

It seems an awful lot of trouble for a 1st birthday cake, but if you are up to the challenge, good luck.

Check the link below. It's not exactly what you are looking for, but I think it will be helpful.

[link]

Click on video demonstration and you will see the cake being assembled.

Hi lauralovesfood -

More information would be helpful.

Hi dragon12 -

What chef, what programme....this information would be helpful.

Me again Emmajayne -

Personally I would not keep cooked rice in the fridge for any longer than 2 days, well covered so it does not dry out.

I have never frozen cooked rice, but the Tilda Rice website says.....Rice can be cooked ahead and kept frozen for up to one month. Cool quickly and divide into smaller portion sizes for easier handling. Store or wrap in freezer quality materials. I'm sure you can buy cooked rice in the freezer section of supermarkets.

I always cook pasta as I need it, so like the rice, I would say no more than 2 days, but it may stick together. I know you can freeze pasta if it's in a lasagne or a pasta sauce, but I don't think you can freeze it on its own. If you decide to keep your pasta in the fridge once it's cooked rinse it in running cold water so that it cools as quickly as possible. Once you drain it well drizzle over a little vegetable oil which should prevent it sticking.

How about cooking a couple of portions of rice and pasta, put one in the fridge and one in the freezer (rice only), and see what you think. You could do this at the weekend when you have more time.

Hi Emmajayne -

Have a look on Delia's site. Lots of yummy salads and you don't have to stick rigidly to her recipe. These should give you ideas

[link]

I love cold roasted vegetables (onions, peppers, courgettes, aubergine) made into a salad with either rice, couscous or pasta. All you need for a dressing is a little olive oil, lemon juice and some fresh herbs. In fact I think they are great in a sandwich.

If you like them, tinned sardines. You could add tinned chickpeas. borlotti, cannellini or kidney beans. Cold cooked green beans, broccoli, carrot. The permutations are endless. Just think of all the healthy things you like to eat and add them to your salad.

Just don't add too much mayonnaise. If you must have mayonnaise mix it with some low fat Greek yoghurt or creme fraiche and a little lemon juice.

Just an idea, you could use a small lidded jar to shake up your dressing and take this with you to work. That way your salad won't be too soggy. You can make this up the night before.

If you are having a green salad keep your tomatoes, cucumber, spring onions, grated carrots, sliced peppers, etc. separate from the lettuce.

Here's a link to some of Ina's salads.

[link]

Hope this gives you some inspiration!

Useful information on these links.

[link]

[link]

Hi Sparkfie -

Someone asked this question the other day. Check the on-site link.

[link]

Hope this helps!

All his tv programmes and books are listed on the link below.

[link]

Hello Hermione1 -

I take it you mean Sophie Grigson's recipe, which I have just read.

Ignore the muscovado sugar and just go with the ingredients on the list.

Lots of the recipes on this site have errors, but they never seem to rectify them.

Talking about errors, did you notice at the top of the recipe under Preparation time, it says 10 minutes, plus 24 hours to 2 months soaking. In the method it says to soak the raisins in the rum for at least 24 hours.

It sounds so good....what are you having with it?

Hi Larry -

Is this the one you are looking for?

[link]

Have a look......

[link]

[link]

[link]

Hi windy8 -

I think it's the recipe on the first link you want, but the other one sounds good as well.

Scroll down, the recipe on this link is near the bottom of the page.

[link]

[link]

Hi Tam 8 -

I can only suggest you try a good Deli, or perhaps the Specialist Section of the bigger supermarkets.

To buy online, check the links below.

[link]

[link]

[link]

Hi pomegranate -

I take it you were watching Heaven's Kitchen Cookbook.

The on-site recipe to which you refer is from Great Food Bites, so obviously two different recipes.

There are no recipes on this site from Heaven's Kitchen Cookbook.

Hi poseur2 -

Found this on the internet -

Mesquite Powder......The bean pods of the mesquite are dried and ground into flour. This adds a sweet, nutty taste to whatever it is added to or used in.

Agave Mectar.....A natural liquid sweetener extracted (without chemicals) from the agave plant. Comprised largely of fructose, agave nectar does not spike your blood sugar levels and is absorbed gradually by your system.

I would try a health food store.

Hi Andaleeb -

I understand this food processor is made by Breville.

Here's a link to the Breville website. Scroll to the bottom of the page and click on "Contact". Select "Customer Service"....You can email them.

[link]

Good Luck!!

Hi jill -

Open freeze some of them, then put into container or polythene bag and pop back in the freezer.

I do this and just take out the chilli and grate off whatever I need. You can only use them in cooked dishes though, not in salads

I do the same with fresh ginger root.

They keep for ages!!

Hi Helen132 -

I haven't made it, but I just had a look.

It says to use cooked chicken. I don't like using cooked chicken in a curry as I don't think it takes up the flavour as well as raw chicken.

I certainly would not try this recipe.

Check the recipe on the link below, this is the one I use. All her recipes are good.

[link]

Me again Keren90 -

I've just checked their website. I think (keeping my fingers and everything else crossed) that the recipe you are looking for is on the link below. It's called Medfouna.

[link]

Hi kitty65 -

Hi kitty65 -

The recipe you mention is from the tv cookery programme "The Best" and the recipes are very thin on the ground. In fact I have only been able to find 2 of Silvana's on line, one for Mince Pies and the other for a Christmas Cake.

I'm afraid you'll have to buy the book, visit your local library or bookshop and copy the recipe. The book is also called "The Best".

Hi kate133 -

Personally I would go for the dark brown as it has a stronger molasses flavour, which I think is good in a stew.

However, don't you think that 120gr is rather a lot??? Maybe another error methinks!!

Hi kate133 -

There's a Belgo recipe for Flemish Beef Stew on the link below which uses 3lb of beef for 6 people.

You might want to check it out.

[link]

There are errors in lots of the recipes on this site, but the powers that be never seem to rectify them

Good luck with your dinner party!!

Hi Barbara212 -

(a) Half and Half is half whole milk and half single cream.

(b) Yes.

(c) They are not exactly the same, but can be substituted one for the other.

Well done, Spreeny. Good to have this link.

I didn't know they had a website!!

Hi Spreeny -

Not knowing all your ingredients, I can only suggest...

Stir in some natural yoghurt.

Add some tinned tomatoes, or maybe tomato paste.

A little sugar to sweeten.

Hope it works out okay!!

Hi Spreeny -

You won't find the recipe on this site. The programme was shown on BBC2 not the UKTVFood channel.

I have checked the BBCFood site and only 2 recipes from the programme are listed, The Ultimate Fish Pie and Chicken Breast stuffed with Cumberland Sausage.

[link]

Hi em103 -

Check the link....

[link]

Hi Aussiebarb -

I didn't think you could make it with dried cranberries, but lo and behold there is a recipe on site.

[link]

Frozen cranberries, if you can get them, would be good in a recipe using fresh cranberries.

Hi ig and ta -

The recipe is in his book "Rick Stein's Food Heroes" page 98 - Crisp Chinese Roast Pork with Steamed Rice.

Check the link below, the method and timings for the pork are identical to Rick's. I would substitute the mustard seeds with sea salt.

[link]

Hi Vyvian -

A little more information would be helpful, i.e. whole chicken, chicken pieces, other ingredients.

However, Gary's recipes are very hard to come by, unless you buy his books.

Patience, David.....

The recipe is on the link below. Scroll down the page, it is near the bottom.

[link]

Sounds an awful lot of work to make some ketchup. Good Luck!!

Hi Katie...

Lucky you. Is it an electric steamer? Did they go a bit mushy? If so, I can only suggest that you over-cooked them.

I use a basket steamer like the one on the link and never have any problems. I like my veggies with a bit of a bite so I don't cook them for too long and they always retain their colour.

[link]

Best wishes to everyone for a Happy, Healthy and Prosperous New Year.

Lang may yer lum reek!!

Hi millym....

I've never used them, but check these links...

[link]

[link]

Hi Pam......

Check this link, hope this is what you are looking for.

[link]

Happy Cooking, and a Very Merry Christmas!!

Hi DS -

Hi DS -

Very interesting, I thought this was a wind-up, but it's just Welsh rarebit.

Check the link.

[link]

Check this link. You need to read the whole thing as the information is given in dribs and drabs.

[link]

Check this link. It says the machine will "mix cake and pancake doughs".


[link]


btw.....the price is over £100 on Amazon.

Hi mum23 -

Definitely okay to substitute.

According to the information on this link a 9gr packet of powdered gelatine equals 6 leaves of leaf gelatine.

[link]

Happy Baking!!

Hi Davey Boy -

So glad the stew turned out to your liking, and happy that I was able to help. It was very kind of you to take the trouble to thank me, much appreciated.

Thanks for the offer of a taste.....maybe next time!!

No, I have not made it, but I did see her do it on tv and it look Yummy.

Have a Very, Very Merry Christmas and a Happy New Year.

Happy Cooking!!

Hi Max33 -

Re Snowy River....

When it starts again on 2 January, according to the tv listings on this site, the title of the episode is "A Sea of Trouble", which is the first episode of season 3.

It ended on 18 Dec. with the final episode of season 2 "House of Worship".

They have been showing this series in order, thank goodness. Long may it continue!!

Hi ezz.....

You sure are going to be busy. Extra Virgin olive oil is normally more expensive than just oilive oil, which is a good reason for using the cheaper stuff.

However, before you start why don't you read the useful information on this link.

[link]

Once you decide, maybe you could change the ev olive oil for a different type of oil.

Good luck!!

Hi zyx -

Recipe on this link.

[link]

Hi Davey Boy -

I checked the recipe on the link below and the list of conversions are per the recipe list. I only put amounts, no ingredients, in case they deleted my post. Hope you understand.

[link]

3
3
Kosher
5 cups - 2 pints
2
12 tablespoons - 6oz
2 cups - 200gr / 8oz.
3/4 cup - 75gr / 3oz..
1/4 cup - 60mls / 2 fl.oz.
2 cups - 300gr / 12oz.
1 - 10oz
1 1/2 cups - 150gr / 6oz.
1/2 cup - about 1oz.

Biscuits

2 cups - 100gr / 8oz.
1 tablespoons
1 teaspoon
1 teaspoon
1/4 lb (1 stick) - 4oz.
3/4 cup - 180mls / 6 fl.oz.
1/2 cup - about 1oz.
1

Note: half and half is half full cream milk and half single cream.

Happy cooking!! Let us know how it turned out and if it was worth all the effort.

Hi Doug -

I would ignore the Madeira and use only the Red Wine.

I think I would be inclined to use more than 2 teaspoons of red currant jelly, but you could begin with 2 and taste and add until you get the flavour you like.

Happy Cooking!!

If you look the link was posted by me 2 years ago, but obviously the webpage has been deleted.

However, there is a Mary Cadogan recipe on the link below, which is similar.

[link]

Hi Paula46 -

I don't think you will find Gary's recipe, he keeps most of his recipes very close to his chest.

However, there is a Mary Cadogan recipe on the link below, which is similar.

[link]

Hi nanna5 -

Nigella did not make the "gold dust". Apparently she buys it from the company on this link.

[link]

I don't know how you made yours, but there's a recipe on this link.

[link]

You should be able to buy it in a cake decorating/craft type of shop.

Calm down girls.......

It's back again on Wednesday 2 January 2008.

It says on the tv listing .....(3) 1......I assume this is season 3, episode 1.

The last programme shown on 18 December was "House of Worship" which was the final episode of season 2.

Hi fenola -


How about the recipe on this link.....

[link]

Happy baking!!

Hi Arthur -

I love Cloutie Dumpling, on it's own, with custard, or fried like the Christmas Pudding. I'm in west central Scotland, near Glasgow. I think I read somewhere that you are further up north. Maybe it is a "Scottish" trait.

Victoria, all I can say is your stepdad could not have been very good at making a Cloutie Dumpling. Properly made it is delicious. You don't know what you are missing!!

Hi tombi -

Second series of which programme? Which Chef?

Victoria....

Don't knock it until you have tried it!!

Hi bigcook2 -

Check the thread on the link below. Lots of information which I am sure you will find useful.

[link]

Fried in butter with some bacon and eggs......delicious.......you should try it some time. Might be a good hangover cure!!

Hope you are feeling much better today.

Hi Robbo60 -

Here's an on site link to James Martin's Yorkshire Pot recipe.

[link]

Scroll down and click on Derek Fox family butchers, and this will take you to their address and 'phone number.

Hi Laine5 -

You won't find her recipes on this site, but you will find them on this link.

[link]

The Cookie recipe you are looking for is second on the list.

Hi gemmaljones -

I found the recipe on another website and it says....

"the zest and juice of 1 large orange".

Good Luck!!

Hi Roxy Tinkerbell -

Check this link to The Great British Kitchen. Great selection of biscuit recipes, including Shrewsbury (on page 3). They are listed alphabetically.


[link]
=com_rapidrecipe&page=viewcategory&category_id=101&Itemid=2

Happy baking with your nieces!!

What's the recipe?

Hi jocasta -

I checked the Christmas Pudding recipe on Delia's site and the following information comes at the end of the recipe.

"If you want to make individual Christmas puddings for gifts, this quantity makes eight 6 oz (175 g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour. They look pretty wrapped in silicone paper and muslin and tied with attractive bows and tags."

Hope this helps.

Hi Linda -

Is the recipe on this website, and if so, who is the chef. What excactly did you type in the recipe search box?


There is a Rachel Allen recipe on site for a Lamb Tagine with Lemon and Pomegranate Couscous. Check the link.

[link]

Hi SmithyL -

American "half-and-half" is a commercially prepared dairy product that is half whole milk and half single cream.

Happy cooking!!

Hi HCB -

Most Mincemeat, Christmas cake, Christmas pudding recipes do not contain lots of nuts. If the recipe calls for say 100gr of nuts just leave them out and substitute the weight with dried fruits,

Hi Mikey Pikey -

Check this on-site link.

[link]

Hi TJ40 -

You will find the recipe on this link.

[link]
Tribune/Tribune%20Magazine/Food&id=76661&SUBCAT=Tribune/Tribune%20Magazine&SUBCATNAME=
Tribune%20Magazine

I think the elderly lady was Myrtle Allen, Rachel's husband's grandmother.

Hi mrsfletch1 -

Not sure if this is the recipe you are looking for, but check the link.

[link]

Hope you are feeling much better.

Soirry I can't help with the James Martin request.

Hi witchjo -

As this is a Spanish style recipe I would imagine the sausage used would be Chorizo. As the recipe is for 1 person you only need a little of the sausage as it can be very spicy.

Then again, maybe sausage is not part of the recipe.....there are so many errors in the recipes on this site.

Hi fee1 & Imbesmlj -

There's a recipe for Rachel's Vanilla Melting Moments on the link below. I'm sure she substituted a couple of tablespoons of the flour with cocoa.

[link]

I think she sandwiched the biscuits together with Nutella.

Or there is a recipe on the BBC GoodFood site for Chocolate and Vanilla Melting Moments (not Rachel's, but they look yummy).

[link]

Hope this is helpful.

Hi Francine -

Just miss it out, as you do with your Christmas Pudding, and make up the equivalent weight of the peel with more of the other ingredients, i.e. apples, nuts, dried fruits. As you say, there will lots of flavour from the grated zest and juice of lemons/oranges.

I'm sure no one will notice.

There's a Lotte Duncan recipe on site which does not include candied peel. You might care to take a look.

[link]

If there are roots still attached put the stalk in water and they should last for a week or two. Cut the sprouts off as you need them.

Hi reet 4 -

Are you doing Gioconda Scott's recipe? If so, discard the liquid, you don't need it.

Just put the lemons and the salt mixture in the jar.

Hi Smiler18

180C is equivalent to 350F or gas mark 4.

You might find the guide on the link below useful.

[link]

Hi Audrey99 -

I would go for the size on the link below......6fl.oz / 175ml.


[link]

Hi Does the cooking -

Check Delia's method. If you want to make it in a food processor scroll down to the bottom of the page.


[link]

Hi Moaning Minnie....

There's a James Martin recipe for Slow braised lamb shanks with olive oil mash (from Saturday Kitchen) on the BBCFood site.

[link]

Hi Hoobah -

Don't hold your breath waiting for UKTVFood to answer.

Personally, I would peel the apples and pears.

Happy cooking!!!

Hi Evies -

Check the post by Aquiela on this on site link.

[link]

Hi oddball2 -

I answered this question on another thread. Check the link.

[link]

Hi gurrier -

You will find all the information you are looking for on this link.

[link]

Sadly, Robert Robertson (Dr. Stephen) and Iain Anders (McVitie) are no longer with us.

Hi BURLS -

It's 12oz of caster sugar. The full recipe for the Hotpot and Pickled Cabbage is on the link below, which is probably more reliable than the one on this site.


[link]

Hi janet.v


poitrine de boeuf

Recipe on this link.


[link]

Recipe on this link.

[link]

Hi Holly -

The recipe ""Red-cooked Wild Boar with star anise and dried tangerine peel" is in his book "Food Heroes".

You will find the recipe on the link below.

[link]

Enjoy!!

Hi onlyme -

You won't find recipes from "Sweet Baby James" as this is a BBC programme. You can, however, find recipes on the BBCFood site. Check the link.

[link]


Recipes from the Barefoot Contessa are available on the Food Networkl site.

[link]

Hi Martini-woman -

Check this on-site recipe. Scroll down....information on feeding with booze, applying the marzipan, and the time interval between each step,

I would not bother with the orange zest as you will be brushing on some apricot jam before covering with marzipan.


[link]

Cold roast pork on top of Japanese/Chinese noodle dishes, cooked from scratch or bought noodles in a sauce.

Include slivers of roast pork in a stir-fry.

Re-heat it in any sauce - tomato & onion, sweet-and-sour.

Shepherds Pie type of dish.

Hi Patricia -

The other biscotti recipes on site use plain flour, so I assume it would be okay in the recipe you mention.

I have searched the site but cannot find Rosemary's recipe.

rbm -

You won't find recipes from Nigella Express on this site as the programme is not being shown on UKTVFood, it's on BBCtv.

I have checked the BBCFood site but the recipe is not there. However, check this link.

[link]

Hi nannyh -

Check the recipe for Banoffee Pie Caramel filling on the link below. No boiling cans, just melt butter and sugar, then add the condensed milk and stir.

[link]

Merchant Gourmet make Dulce de Leche Banana Toffee flavour, so if you want to make Banoffee Pie this is ideal.

[link]

They also do other flavours.

If you still want to boil the can just make sure the water does not boil dry and everything will be okay. You can do a few at a time and keep them for future use, but you need to boil them for longer than 2 hours to get the real caramel flavour.

Hi May7 -

The recipe on this site is from an old programme "James Martin Sweet".

You will find the recipe for the Lemon Meringue Pie from "Sweet Baby James" on the BBCFood site. Use the link.

[link]

Hi Louise -

I posted a few recipes earlier today, but for some unknown reason, and without any explanation, my post has been deleted.

These were recipes which have been used in my family over many years and certainly did not breach any copyright.

Ah well, just your luck I suppose.

Hi Louise -

Glad everything was a success. I told you everyone would love the traybake.

It was so nice of you to report back.

Hi Fuzzy....

Check this link to Delia's site, might be helpful.


[link]

Hi cornetto -

Here's a link to his website.....information on what he is up to. Apparently he has a new programme "Feast" celebrating the best of local foods and Festive foods around the UK....due to air at the beginning of December.

He also has a new Magazine coming out this month.

[link]


Thanks for your kind comment.

Hi rick 13 -

Here's a link to the cooking show you mention, "The Deli" which is shown on the "Living in Spain" channel. There are some recipes.


[link]

Hi louby lou -

A Malteser Traybake. Quick and easy, no cooking and I am sure it will be a hit.

[link]

Hi Graca Queen -

The "romance" did not last very long. See the link.

[link]

I have found her shortbread recipe on many websites, and lemon juice is definitely not one of the ingredients listed. In fact, they are all identical to the one on this website.

Hi Shazia1 -

There is a Gary Rhodes recipe for a Chocolate Treacle Sandwich on the BBCfood website. If this is what you are looking for use the link.

[link]

Hi fablee -

I have found a recipe for Jane's New York Cheesecake with Blackberries (no mention of chocolate in the title or in the list of ingredients). Check the link below.

[link]

I would guess that the inclusion of "Chocolate" in the title of the recipe on this site is an error, which is really par for the course, as there are errors and omissions in lots of the recipes.

Happy baking!!

Hi Dragels -

Recipe on this link.

[link]

I remember someone on Nigella's website said that instead of boiling the clementines for 2 hours she put them into a bowl of water and nuked them in the microwave for 2 minutes at a time. She had to do this about 5 or 6 times (turning the clementines each time) until they were soft enough.

Hi Karen -

I would set the oven just before you fry the legs. By the time they are golden brown the oven should be up to the required temperature, then just follow the instructions as given.

Hi emccall -

Chard, Swiss Chard or Silverbeet.

I live in Scotland and I must admit I have never seen it in my local supermarkets. Maybe try an Asian store if you are lucky enough to have one in your area.

You could substitute bok-choy (pak-choy) or spinach, which are easy to find, although these will cook much quicker than chard.

Hi jenny104 -

You won't find all the recipes from a series on the website, usually only a small selection, and sometimes none at all.

However, you will find Nigella's recipe for Pea, Mint and Avocado Salad on the link below.

[link]

Hi ilona2 -

According to the tv listings on UKTV she made a Chocolate Fudge Cake - recipe on this link.


[link]

I agree Callie. I have been hoping Snowy River would eventually be shown. In fact, I am just about to make a quick bite of lunch and settle down to watch it.

Let's hope they leave it in the 1 o'clock slot and not move it to some unearthly hour.

Hi Alex -

Must be "Fried" - just one of the many typos in the recipes on this site.

Hi desirob -

I have found a recipe for Jane's New York Cheesecake with Blackberries (no mention of chocolate in the title or in the list of ingredients). Check the link below.

[link]

I would guess that the inclusion of "Chocolate" in the title of the recipe on this site is an error, which is really par for the course, as there are errors and omissions in lots of the recipes.

Happy baking!

Hi Minka2 -

Go to the second post of this thread where I have already posted a link to the recipes.

Me again -

I should have added that you need to type Pomegranate Molasses in the "Find" box at the top right hand corner of the page, then click Go.

Hi Miss Maddy -

Just checked Sainsbury website. They have Al Rabin Pomegranate Molasses listed and the bottle and label are identical to the one you mention. It's £2.49 for a 300ml bottle.

You can check it on this link.

[link]

Hello Margy -

"Rachel's Food for Living" is the name of the book. Info. on the BBCFood site, including some recipes.


[link]

I think this might be what you are looking for.

[link]

Hi Barbara -

It's 4 ounces..

You might find the conversion chart on this link useful.

[link]

Hi chatter box -

Here's a link to Annabell Karmel's website which has loads of nutritional information & recipes from pregnancy to children age 10, and more.

There is also a forum where your daughter can join in with other pregnant mums.

In fact there is so much info on this website I think you will both find it very useful.

[link]

Congratulations!!

Hi Sharon -

There is a Ken Hom recipe for Stir-fried Salmon with lemon and basmati rice on the BBCFood site.

[link]

Hi i-love-cakes.....

There are almost 500 of Ina's recipes on the link below (The Food Network).

[link]

Hi Old Thatch -

Check the link. The recipe uses 1/4 pint milk and 1/4 pint beer.

[link]

Me again. I tried the link and it does not appear to be working. To get to the recipes....

From the list on the left hand side of the page click on Recipes. Then from the Programme box click on Rhodes Across India. With any luck you should arrive at the recipe page.

Hi India1 -

Sorry I cannot help you regarding the book or DVD, but there are recipes from the series on site. Use the link.

[link]

Hi lin1059 -

A few of the recipes from the series are on the BBCFood website, but not the one you are looking for.

[link]

Unfortunately no one can post any of her recipes on here due to copyright rules.

Hi Jack -

According to the info on this site he has written 1 book "Wild Flavours: Real Produce, Real Food, Real Cooking".

You can check it out on Amazon.

Paperback -

[link]

Hardcover -

[link]

Hi loulou13 -

Have a look on these links.

[link]

[link]

You may want to read the comments on this one.

[link]

Happy cooking!!

What chef?

Hi Crafty Mommie....

Yes, digestives will work.

However, I was wondering if chocolate chip cookies would be good, as chocolate and lime go really well together.

Me again Textiletart -

Check this link to EBay uk.

[link]

Hi Arthur =

Someone has replied to your same question on the Recipe board. Here's a link.

[link]

It makes life easier if you can remember where you post your questions. Perhaps you should have posted it on the Ingredients board.

A good way to keep track of your posts is to click on your user name.

The knitwear Nigella wears is by Brora......Scottish cashmere and pretty expensive.

Here's a link to their website.

[link]

Hello janer1 -

I have a Murphy Richards 3.5 litre. In the booklet the times are given cooking on Medium for the 3.5 and the 6.5 litre (both take the same amount of time). The conversions given are as follows:-

Medium 4/6hours = Low 6/8hours = High 3/4hours
Medium 6/8hours = Low 8/10hours = High 5/6hours
Medium 8/10hours= Low 10/12 hours= High 7/8hours

It also states that the cooking times are for guidelines only and may vary depending on food type and personal taste.

Hope you find this helpful.

Hi firstclass.....

There is a website for the "Food Safari" programme. You will find the recipe for the Pistachio Semolina Cake on this link.

[link]

If you click on "Recipes" at the top of the page you will find all the recipes from the series.

Hope this wakes you up. Happy baking.

Me again, Bush -

Not allowed to post the recipe here, but you will find it on this link.

[link]

Scroll down, it comes after the Chocolate Toblerone Sauce recipe.

Hi bush -

Tell us the name of the programme and we might be able to help. Was it "Forever Summer" or "Nigella Bites"?

Hi Yorkshireblonde25 -

I'm a bit late with the information, but as they say, better late than never.

I have seen this programme a number of times and loved it. She is a little darling. It was called "Real Life Thumbelina" and was shown on Discovery Home and Health channel.

[link]

Her name is Kenadie Jourdin Bromley and she has a website. Use the link.

[link]

Hi Richard -

If you are talking about the programme "The Truth about Food" then check this link to the BBC website....Hope you find what you are looking for.


[link]

Hi Dianne -

I caught this programme for the first time the other day and am thoroughly enjoying it.

I doubt very much if they will post the recipes on this site. However, you can find loads of Ellie Krieger's recipes on the Food Network site, link below.

[link]

I loved this programme too, Skyelark and agree it should be shown again. I brought this up about a year ago, but so far still waiting.

I very rarely watch UKGold or UKDrama because of the constant repeats and the introduction of so many American series. Their choice of programmes leaves a lot to be desired.

I really wish they would show "Glasgow Kiss" again.

Hi vic285.....

Clearspring make Rice Malt Syrup. Here's a link to their website.

[link]


Click on "Where to buy" in the top right hand corner and this will take you to a list of stockists.

re a substitute......found this info on the internet.

brown rice syrup = rice syrup = rice bran syrup = rice malt = yinnie syrup Notes: Health buffs like this because it contains complex sugars, which are absorbed more slowly into the bloodstream. It's about half as sweet as ordinary table sugar. Some rice syrups include barley malt, and may pose a problem for people with gluten allergies. Substitutes: maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) OR honey (substitute 3/4 C honey plus 2 tablespoons liquid for every cup of brown rice syrup)

Hi alm.....

As it's a big Haggis you can cut it into portions and freeze them individually.

Personally, I just cut off a piece, wrap it in foil and heat in the oven. My favourite way to eat it is with a nice beef steak pie, mashed tatties and neeps (mashed swede).

Take a look on the link. Lots of info and recipes.

Enjoy. I love it.

[link]

Hi sneddon -

There are hundreds of recipes from the Masterchef/Masterchef Goes Large series on the BBC Food site. Use the link.


[link]

Hi jj...

Not sure if this is the recipe you are looking for, but check the link.


[link]

scratchpad....

Rick Stein's Rabbit Pie recipe on this link.


[link]


More recipes from the Food Heroes programme on the BBC Food site.

[link]

Hi penny34 -

Check out the recipe on this link.

[link]

The link will take you to the Food Safari website where there are loads of recipes.

[link]

Hi cheese obsessive......

Check these links to Delia's website.

Oven-baked Smoked Pancetta and Leek Risotto

[link]

Oven-baked Wild Mushroom Risotto

[link]

I think you probably mean Giada De Laurentiis. The programme is called "Everyday Italian".

Check the link below for lots of information.

[link]

Hi sambal.....

Not sure if this is the recipe you are looking for, but check the link.


[link]

Hi PS....

Check the link for info on "Rachel's Favourite Food for Friends".

[link]

Yvonne....

Use the link posted by Crayon on 23rd August.

Hi Minxyd.....

There is an Emma Sharp recipe on site for Potato and Chickpea Curry which lists the ingredients to make Jamaican curry powder. This might be helpful in getting the right flavours..

[link]

Hi Belinda....

Rachel's recipe for No Pastry Pear and Almond Tart is on the BBCFood site. Use the link.

[link]

You could try the recipe on this link, just omit the mustard powder,

[link]

devika....

You are on the wrong messageboard. Post your request on the UKTV Style board. Use the link to take you there.

[link]

Hi rachealt....

This is one I make on a regular basis....no measurements, just made to my personal taste.

Cook pasta (I use Fusilli as everything sticks in the spirals), drain and leave colander under running cold water. Dry off as best you can.

Mix lots of mayonnaise and some horseradish sauce to taste.

Into a large bowl put a finely chopped red onion, canned sweetcorn (drained), freshy ground black pepper, and mix in some of the mayonnaise, then add your cold pasta, mix well. Now add more mayoinnaise, add tinned tuna chunks and break them up slightly, but not mushy, mix well. Finally chop a few hard boiled eggs, not too finely, and add to the mix. You need quite a lot of mayonnaise as the pasta really soaks it up and it's not very nice if it's too dry.

This salad is really nice made with cooked prawns instead of the tuna.

Hi Sam 2....

There is a JO recipe for Tender and Crisp Chicken Legs with Sweet Tomatoes on his website.

This might be what you are looking for. If so, use the link.

[link]

Hi ailain,,,,

You will find the recipe on this link.

[link]

You will find the recipes for the Brunch Breads and Salmon in Newspaper on this link.

[link]

Hi Wexgirl...

Are you referring to the "Back to School" episode of The Naked Chef where he made Chocolate Cambridge Cream? If so, you will find the recipe on this link.

[link]

If you are looking for the recipe in gr and ml it's on site. Use the link.

[link]

Hello Nigel -

You will find the recipe on the BBCFood site.....use the link.

[link]

Lots of info and recipes from the series on this link.

[link]

Pre-heat oven to 180C. Place pavlova in oven, reduce temperature to 150C and bake for 1 hour to 1 hour 25 mins. Turn oven off and leave pavlova in it to cool completely.

Select Recipes from the list on the left hand side of the screen, then from the Please Select a Chef box scroll down and click on Rachel Allen. This will take you to a list of her recipes.

Or the link below will take you to Rachel Allen's recipes on this site.

[link]

It's here.

[link]

Maureen, recipe on the link below.


[link]

Recipe on the link below.

[link]

Hello John...

Is this from "Tyler's Ultimate"? If so, the recipe is on this link

[link]

Hi nanto....

Tyler's recipe for "The Ultimate Potato Gratin" is on this link.

[link]

Hello Interested....

There's lots of information on site about vegetarian cooking, including recipes. I'm sure you will find something you both like. Use this link.

[link]

Hi Audra.....

Parameswaran peppercorns come from the Wynad region of Kerala in India. I use them all the time. They may sound expensive, but in the long run they are much cheaper to buy than those little boxes/bottles you get in the supermarket.

You can get them from Lakeland (use the link). However, if you are unable to get them just use freshly ground black pepper.

I note they are £5.99 on the link c.o. gave you.....they are only £4.79 from Lakeland.

Hi Allan H....

Check this on site link.

[link]

I also sent an email to her website and received the following reply...

"The item Jane mentioned on Great Food Live yesterday is in development and we are hoping they will be available for sale before Christmas, but we haven't been given a release date as yet. Jane is launching a whole new range of bakeware, textiles etc. under her own brand name. All the items will be for sale via our web site and in a number of shops. Keep an eye on the web site for updates as we will be putting the information there.
Best wishes,
Julie Davies
PA to Jane Asher"

I saw that programme too, and she did add crunchy peanut butter to the recipe.

However, the recipe highlighted at the top of the page is not Rachel Allen's, but Rosa Baden Powell's.

I have checked the BBCFood site, there are a few of Rachel's recipes, but not the one for flapjacks.

Hi bb.....

Check this link.

[link]

Me again Lea...

Sorry Lea, but I just noticed the address and tel. no. I posted has been deleted by the mods.

However, I have found a link, which I hope will be helpful.

[link]

Hello Lea...

Had a look in Rick's book *Food Heroes". Information about the pork pies you mentioned is as follows:-


According to an article in The Independent Newspaper (14 Oct 2006) Mrs. King's Melton Mowbray Pork Pies is a regular stall in Borough Market in London. If you're not from London, you can also buy them via mail order from Forman & Field.

[link]

Hope you manage to find some.

Hi c o........

She made a series of programmes "Nigella Feasts" for the American Food Network and which is currently being shown in the US. No idea when we might see it on this side of the pond.

[link]

Hi Jane...

Hi Jane....

According to the article on this link, Lettonie Restaurant closed in 2001.

[link]

Hi cheese obsessive...

Pictures of lentil plants on these links.

On one of Antonio Carluccio's programmes he visited a friend who was drying lentils. They were spread out on plastic sheets and turned regularly to allow them to dry. They looked the same before and after drying. The moisture in the lentils would cause them to rot, hence the reason you can only buy dried lentils.

[link]

[link]

Hi fish9...

Don't know if this is the recipe you mean, but it was featured on Great Food Live on Thursday 26 Oct.

Classic North Indian Chicken Curry....use the link.

[link]

Me again le' le'....

He will be at the BBC Good Food Show at the NEC Birmingham 22-26 November 2006. Here's a link to the website.

[link]

Hi Tantastic...

I think you are looking for his recipe for Raspberry Pain Perdu (or as he calls it - eggy bread, only better!). Use the link.

[link]

He has a new series "James Martin Digs Deep" starting on UKTVFood on 6th November. Aired at 9am, 2pm, 8pm.

Hi lestim,,,,

You will find the recipe on the BBCFood site. Use the link.

[link]

Hi Shirty....

Check this link. Not exactly the same as the one you described, but might be worth a look.

[link]

Hi doofytku....

Check this link.

[link]

Hi blackpud....

From the list on the left hand side of the page click on Ingredients. I think this will take you to what you're looking for.

Hi Fiona....

Could it be Bobby Chinn? He sure is "yummy".

[link]


Bobby Chinn's recipe for Caramel chicken with Asian slaw.

[link]

Hi peg1....

Go for ground Allspice. It is not a blend of spices, but it's taste and aroma is similar to a mix of cloves, cinnamon and nutmeg.

[link]

The potato and cauliflower mix suggested by jennifer is really good, and I always make Delia's no fat white sauce. I use cornflour and it works every time.

Here's a link to the recipe.

[link]

I read on the internet that Tonka Beans are known mostly for their fragrance, which is reminiscent of vanilla, almonds, cinnamon and cloves. It has been banned in the US for use in food products. It is used in perfumes and tobacco.

I think a vanilla pod or extract would be a good substitute.

Hi dee10.....

Why don't you just make your 9" square cake. Cut it in half then decorate in the usual way. They will look as if they have been made in loaf tins, but without the bother.

My cousin does this with an 8" square cake, cuts it into 4 and gives to grannies, etc. with their Christmas present.

Hello mr48939......

Not too sure if this is the one, but check the link.

[link]

Hi dawny 4.....

Recipe on this link for Cornflake Tart. Just scroll down and click on the blue button.

[link]

Hi annieapple...

Years ago I made a dish with skinned chicken breasts, a tin of condensed chicken or mushroom soup, some mayonnaise and a little mustard. Covered the dish with foil for part of the cooking time and then removed it for say the last 10 minutes.

It's so long since I made it I can't remember anything else, except that I quite liked it at the time!!

Hi Melanie....

My cousin gives small Christmas Cakes every year as presents. She just makes her usual big cake (square) and cuts it up into equal portions. Then finishes them off as per her big cake, marzipan, royal icing and a nice litte decoration/ribbon.

If you use a 20cm / 8 inch square tin you could make 4 decent sized small cakes.

Much easier than fiddling around making smaller cakes.

Recipe on this link.

[link]

Recipe on this link.

[link]

Hi stillcookin...

The programme is called "Beauty and the Feast". I did not see the programme you mention so cannot be sure of the recipes you are looking for,

Use this link to a list of the recipes from the programme, you might recognise the ones you want.

[link]

Hi Little Miss Cool....

I've just had a look at the recipe and note only one and a half teaspoons of golden syrup is listed. Definitely not enough.

The recipe I use has 150gr of golden syrup to 225gr of flour.

I just don't trust most of the recipes on this site. Too many errors and I don't think they ever rectify them.

The recipe for the Barefoot Contessa's pink birthday cake is on this link.

[link]

lesley....

His recipe is on the BBCFood site. Use this link.


[link]

Theashi.... Recipe on this link.

[link]

Hi Chadwell 1....

Do you mean The London BBC Good Food Show, Olympia, London, 10 - 12 November, or the BBC Good Food Show at the NEC Birmingham, 22 - 26 November?

If so, here's a link to their website, where there is information about booking tickets.

[link]

Hi Caggsy....

Check this link.

[link]


Terrydox.....you seem to have lost your magic touch!!

After the 2 hours at 180C you have to increase temperature to 230C and cook for a further 15 minutes.

Hi Texas,,,

As seafood does not take very long to cook, you could make the paella with chicken and chorizzo, and all the other bits and pieces, then take enough out for your 2 guests before adding the seafood.

Just a thought!!

Hi annie....

Both these recipes are on site. Use the Links.

Alex Mackay's recipe for Tomato Chilli Relish

[link]

Alex Mackay's recipe for Pickled Lemons

[link]

Hi barella.....

I would say plain as the bicarbonate of soda acts as a raising agent.

I wonder why she calls it bread pudding when there is no bread in the recipe. Usually a bread pudding is made with stale bread and not flour.

Hello batman....

This must be the quickest, easiest mac and cheese recipe ever.

8oz dry macaroni
4floz cream
7floz milk
4oz grated hard cheese of your choice
salt and pepper

Cook macaroni as per packet instructions. Drain and put back in saucepan, then add cream, milk and grated cheese and stir over a low heat until the cheese melts and the mixture is thick. Season to taste. I like to add a little bit of English mustard to give it a bit of a zing.

Hi Barbara....

There is an on-site recipe for 2 using Lamb Shanks on this link.

[link]

Hello Aure,,,,

You can read all about it on this link.

[link]

Some interesting information on these links, Toffeeman...


[link]

[link]

Hi Nat....

Just make the frosting as per your recipe but substitute the mascarpone for the cream cheese.

Hi Babs....

[link]

Hi Barshedale.....

I have replied to your post 3 times this morning, but each time it has been deleted.

I merely gave a couple of links, 1 to Amazon about a book by Carol Wilson called "Favourite Sweets and Toffees" and the other to The Great British Kitchen website confectionary section.

Let's see if this post stays or if it will be deleted.

I have replied to two posts this morning and both my replies have been deleted. One was on the "Food Chat" forum and the other on this Forum.

I merely gave a couple of links which I thought would be useful. Nothing sinister in that, is there, or have the rules been changed.

I am posting this to check if anything I post is going to be deleted!!

Hi riittaa.....

I found quite a few recipes on the net, but the only one not using mint jelly/sauce is on this link. Hope it gives you the taste you're looking for.

[link]

Recipe on this link Robin.....


[link]

Hi Maggi...

Recipes from Everyday Italian (Holiday Cookies 14/9/06). You will find them on these links.

Florentines

[link]

Fig and Walnut Cookies

[link]

Holiday Biscotti

[link]

Hi Sums....

You will find this ingredient in lots of American recipes. It's their term for solid vegetable fat. Trex and Cooken are the most popular in the UK.

Had a look at the recipe. If you don't want to use vegetable shortening you could just substitute butter.

Hi Sums......

I gave you a link to a recipe for Marsala Sabayon, but as I said you can use other flavours, including Grappa. Just look above your last post the link is there. Scroll down the recipe is about half way down the page.

As for the pork chops, as I am not vegetarian, the only thing I can think of is tofu!!! Or you could just add more root vegetables.

Hi Sums....

Select Recipes from the list on the left hand side of the screen. Then select cuisine. There are lots of Caribbean and Spanish recipes to choose from. However, I have not checked if there any many suitable for vegetarians.

Hi Sums....

He served Tray Baked Pork Chops with Herby Potatoes, Parsnips and Pears. Recipe on this link.

[link]

The recipe on this link is for Marsala Sabayon, but it does say you can use other flavours, including Grappa.

[link]

Hi Chrisie.....

You will find the recipe on the BBCFood site.

[link]

Hi cornetto....I'm well, thank you.

I just tried the link again and it worked for me.

How about trying this route and see if it works for you.

Use this link.

[link]

Scroll to the bottom of the page and click on "view all episodes". Scroll way down the page again until you see episode no. E10703, click on Pizza Party and this will take you to the recipes she cooked, including the Chocolate Pizza.

Hope it works for you this time.

Chocolate Pizza recipe on this link.

[link]

Hi Clemence....

I think the programme you mean is Ainsley's Barbecue Bible, and the episode was the one filmed in Sydney, Australia.

There were 6 episodes filmed in Australia, Jamaica, Thailand, South Africa, Greece and England. You can check them on the link below. The only episode which does not give details of what he cooks is the one in Australia, so I am assuming this is where he cooked the Lobster, Cod and Bananas.

[link]

However, I could be wrong and stand to be corrected!!!

Hi SiameseCat.....

Not sure exactly what type of fruit cake you mean, but if you go to Google and type in Hummingbird cake recipe you will find lots of choices. They all include crushed pineapple.

Hi mark.....

Yes, I'm old enough to remember them.... New Zealand chefs, Peter Hudson and David Halls.

Did you mean "Galley Slaves"?

There is a Moussaka recipe from that programme on this link. The white sauce is made with evaporated milk.

[link]

I think this is the recipe you are looking for.

[link]

A couple of ideas which might tickle your taste-buds on this link. Also gives you time for steaming a whole chicken.

[link]

Hello TeriT2.....

Go for the Graham Crackers. Karo light syrup is a good substitute for Golden Syrup.

Here's a link to a good site listing loads of "substitituions" which I think you will find useful.

[link]

Hi art 1....

I like to do brisket of beef like that and you get great stock for making soup.

Hi auntievirus...love the name....

Your spelling is tip top!!

Tabbouleh with Roasted Chicken recipe on this link.

[link]

Hello again Porridge..

No, I don't have the book, but I do remember the tv programmes.

Use this link to Delia's website.

[link]

You can buy recipe packages and one of them is "Cooking for One", adapted from her best-selling book One is Fun. the recipes have been updated to reflect today's ingredients and tastes. You get 40 recipes, plus tips, etc. I have bought the package which costs £4.95 and is well worth the money. You get....

Omelette recipes. Jacket Potatoes.

14 recipes (snacks, light lunches and suppers) including Thick celery soup with smoked bacon, or you can omit the bacon and pile some croutons on top. Thick peasant soup with barley. Chinese stir-fried chicken with broccoli and mushrooms.

Main course - 19 recipes including... baked lamb chops with potato, garlic and rosemary (all cooked in the one roasting tin). Beef curry cooked in yoghurt. Spaghetti with Mexican sauce.

There are 7 dessert recipes.

As an extra you get 12 recipes for 2, including a dhal curry.

Your nephew would have to do the "buying" so that he can log on to access the recipes. You can transfer the recipes to an on site recipe book if you wish.

Let me know what you think.

How about Delia's "One is Fun", which is going quite cheap at Amazon.

[link]

Hello Trev,,,,

Never heard of it, but living north of the border that's not surprising.

Did a bit of a search and the only recipe I could find is on this link.

[link]

Hope you enjoy it!!

Hi Love Grub...

Her recipes are definitely not on site, but you will find lots on this link. However, I don't know if they include those she is making on the programmes being shown at the moment on UKTVFood.

[link]

Hi G.G.

Recipe on this link.

[link]

Just read the recipe which says - Divide the paste into 2 (half for the crumble and half for the sauce).

For the crumble you add breadcrumbs and zest of lemon to the paste.

For the sauce you place the other half of the paste into a saucepan, add the coconut milk and bring to a simmer.

It all depends on what you are measuring bubby. This link might be useful.

[link]

Hi cornetto....

Does "Ian Parmenter" ring any bells?

[link]

Hi foodie chisnall....

Could this be the one?

[link]

Hi cm.....

Had a look on the BBCFood site where it says he was at Terence Conran's Orrery Restaurant in London for three years, but has since moved on and looking forward to his next venture. No clue as to where he might be!!

btw. His name is Bryn, not Bryan.

There's an Ed Bains recipe on site.

[link]

Hi minxx.....

You do the first part of the recipe the night before, after the kids go to bed. So I hope you have the time the next day to complete the job.

When it comes to the stage of adding the kernels the jam is already set. The kernels are probably added to give a bit of crunch.

Good luck, whatever you decide. back

Me again....

It's worth it for the taste. However, I would forget about adding the kernels to the jam. This will save you time. The actual cooking time is only just over half an hour.

Go on, get going and make the jam. You won't be sorry.

I'm too polite to say you're lazy!!

Hi minxx....

How about Delia's recipe....you can't go wrong!!

[link]

Hello Sara4.....

Recipes on these links. You are right, such a long list of ingredients.

[link]

[link]

When you get to the page with the link Rosti gave you, click on Series One (left hand side of the page) and you will find all the recipes from that series, including those from Romania (Chicken Paprika & Mititie - Spicy Romanian Sausages).

Hello dbd....

There are loads of recipes on site. Just type courgettes in the search for box on the left hand side of the page, make sure recipes is showing, then click on Go.

I'm sure you will find some new and interesting ideas.

Hello Lindsay....

Here's a link to a UK site. They are based in Devon.

[link]

I don't really know, but I don't think I'd want to. You need to drink these as fresh as possible.

When I hit the "Go" button an error message appeared. Only accepted my topic title, but not the message.

I wonder why?

Perhaps because I listed all the good programmes which are currently being shown on itv3.

Just checked the listings for itv3 and was most pleasantly surprised. Definitely an improvement on the programmes shown on Gold and Drama.

Beiderbecke Affair
Cracker
Goodnight Sweetheart
Heartbeat
Life Begins
Lovejoy
Peak Practice
Pie in the Sky
Rising Damp
Robin of Sherwood
Rumpole of the Bailey
Tales of the Unexpected
Upstairs, Downstairs

Ironside
LA Law
Rockfort Files
Quantum Leap

I too would love to see this again, but as I say every time I post on these boards "I won't hold my breath waiting".

Definitely time they got the finger out and gave us some of the good older programmes.

Hi Susie Foodie...

Not exactly a dessert, but a very good recipe from Delia.

[link]

lisa fish.....go to Google, select Images, and type in Lemon scented herbs. Lots of pictures, you might recognise the herb you have.

Nothing to beat home made lemon curd. I make it regularly using Delia's recipe. You can make it quicker than it takes to go to the supermarket to buy some and tastes a hundred times better.

Just open freeze and put them into plastic bags. They will keep for ages.

I take one out, grate or chop off what I need then pop it back in the freezer.

I must admit I only use them for cooked dishes. If I want to sprinkle chilli over a salad or in a dip I usually buy fresh.

Recipe on this link.

[link]

You will find the recipe for Nigella's Clementine Cake on her website. Use this link.

[link]

Sorry I cannot help you with Ainsley's recipe.

Use this on-site link to African recipes. Don't know if there are any from Zambia, but might be worth a look.

[link]

Gary Rhodes Gypsy Tart recipe on this link.

[link]

Hi Irene.....

Rouille is a fiery-flavored, rust-colored sauce of hot chillies, garlic, fresh bread crumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as bouillabaisse.

Hello Mark 2....

Nigella calls this drink "Fragonard" and you will find it on this link. Scroll down, it's about the middle of the page.

[link]

Apparently it is similar to a "Rossini". Use the link.

[link]

Hope you and your wife enjoy your drinks and the party goes with a swing!!!

Hello cindy 1...

You will find Nigella's recipe for Kerelan Fish Curry on her website. Use this link.

[link]

Hello kellya.....

They are available from Urban Bar. Here's a link to their website.

[link]

You can try your luck at winning a set. Use this on-site link.

[link]

Hello Markus....

Under Monday's Food Uncut there is a Silvana Franco recipe for Pancetta and Parmesan Tart. If this is what you are looking for use the link.

[link]

Enjoy!!!

It's really just mayonnaise with garlic added (Aioli). There is an Ed Baines recipe on this link.

[link]

Hi Mo-Jo....

Explanation on this link.

[link]

You will probably find them in an Asian market. Failing that, you could substitute baby spinach.

Me too, but I won't hold my breath!!!

Hello sparkly -

I saw this programme but could not remember the author's name so I googled and found this information.

The book "The Longest Crawl" by Ian Marchant is due out on 11 July.

[link]

Link to Amazon...

[link]

Hello sparkly -

Check this on-site link. This is a very popular Chutney, particularly on Delia's site.

[link]

I've made it lots of times and it's delicious.

Check this link...


[link]

Hi julie...

Frank Bordoni's recipe for his Mum's Steak and Kidney Pie is on this link.

[link]

There are a couple of recipes on the BBCFood site. Use the links.


Phil Vickery

[link]

Brian Turner

[link]

Mangetout, if you posted the recipe it would be deleted because of copyright rules.

However, there is a Rick Stein recipe on the BBCFood site for a Raised Pork Pie. Use this link.

[link]

Hi Jo.....there is a recipe for a Kellog's Bran Fruit Loaf on this link.

[link]

Happy Baking!!!!

Hello cheers -

Hope I'm not too late. You need a 9 inch or 23cm round tin.

Hello maestro3 -

Check the recipe on this link.

[link]

1 cup of grated cheese is 100gr / 4oz.

Here is a link to very good conversion charts.

[link]

The Scarlet Pimpernel with Richard E. Grant and Martin Shaw.

Please!!!

Hi Tiger Jill -

I would say this is definitely an error. If you check the other Pavlova recipes on site none of them have water in the ingredients list.

Unfortunately, loads of the recipes on this site have errors.

Hi Tizzie -

Just checked a Tamasin Day Lewis recipe for Brioche and Butter Pudding. She says to bake in a bain marie for 30 minutes at 170C / gas 4. It's on this link.

[link]

Hi celtic ray.......

I think you are looking for Lesley Waters' recipe for Lemon Spatchcock Chicken with Sweetcorn Guacamole. Use the link.

[link]

Hi gwerty1234....

Snap, I've just been watching it too. It looks really tasty, The recipe is on her website on this link.

[link]

For 150gr of digestive biscuits I would use a 20 cm springform tin.

Hi grandpappy -

Some recipes on this link to get you started.

[link]

If you type Polish Recipes into your search engine lots of sites will come up.

If you mean Maria Elia's recipe for Braised Lamb Cutlets with tomatoes, potatoes and runner beans, you will find it on this link.

[link]

Hi BoobyLou -

Recipe on this link. Hope your mum enjoys them!!

[link]

Hi lisa fish -

You will find the recipe on this link.

[link]

I make this a lot, each time with different ingredients, i.e. onions, leeks, carrots, cauliflower, and find it is always nice and moist. I don't go to the trouble of making the "bag" I lay the ingredients on a piece of tinfoil. bring the edges together and scrunch it up. If I'm making it for more than 2 people I just use a large ovenproof dish and cover with tinfoil

You will find the recipe on this link.

[link]

I should think it would be okay. In one of Nigella Lawson's programmes she was showing the contents of her freezer and she had bags of chicken pieces in a lemon and olive oil marinade. She said the meat would be all the more succulent and moist for having been frozen in the marinade.

If your daughter is able to have celery then I would use this as a substitute for the fennel.

Hi Marceyd....

One 9gr packet of powdered gelatine is equivelant to 6 sheets of leaf gelatine.

Check the link below. Some useful information.

[link]

Hello Emma23 -

Recipe on this link.

[link]

You will find the recipe on the BBCFood site. Use the link.

[link]

Richard - you keep asking the viewers what programmes they would like to see on UKTVGold, but all suggestions have been shot down in flames.

Can you please tell us what programmes you are able to show and I don't mean the current ones, i.e. Only Fools and Horses, My Family, My Hero, Last of the Summer Wine, etc. etc. etc.

I've just stopped watching the Gold channels because of the dire programmes which are being screened.

I agree with Stormcat, when you start showing some decent programmes, please show them in series and episode order.

On checking the on-site TV listings for UKTV Drama for this evening Sunday 26 Feb. it says Judge John Deed is on at 9 p.m. but the synopsis given of the programme (see under) would indicate that it is an Inspector Lynley Mystery which is being shown.

"Handsome and posh DI Thomas Lynley takes on another tough case with his partner¸ the cute and plucky DS Barbara Havers. The detecting duo investigate a murder at a star-studded gathering at a country house in the Scottish Highlands¸ but Lynley's feelings for an old friend threaten to affect his judgement."

What's the score???? I always thought it was robots who operated the UKTV channels, particularly when they ask the punters what programmes they would like to see, but never come up with the goods!!!

Hi jazz9711 -

Afraid the recipe cannot be posted on site due to copyright rules. However, you will find it on Nigella's website. Use this link.

[link]

Hi Becks36 -

There are some good recipes on this link. Scroll down to Gratin of SC. Italian Style SC. Mashed Potatoes with SC. Pasta with SC and mushrooms, and many more. Hope you find something you like.

[link]

Hi poppychops -

There is a Keith Floyd recipe for Lamb Dhansak on the link below where you can get a list of all the spices.

[link]

Hi love cooking -

There's a great recipe on Delia's site, but it uses fresh coconut, which helps to make the cake moist.

[link]

Hi Does the cooking -

Click on What's on TV in the red box to the left of the screen, select Great Food Live or Food Uncut. Under the photograph of Jenni or Merrilees click on I want the recipes. From the drop down menu select the date you want then click on Go.

There is a recipe on site for Pork Chops with Rice and Peas, using tinned black eyed peas.

[link]

Black Eyed Peas/Beans

[link]

Can't post the recipe here bigjessie because of copyright rules. However, you will find it on this link.

[link]

Hi jez 1 -

To find out the recipes available on this site click on Recipes in the red panel on the left hand side of the page. You can then select Recipes by Chef or Programme. I can tell you JO is not on the list, nor is Gary Rhodes. This is because of copyright regulations.

However, you can access lots of JO's recipes on this link.

[link]

Hi jilo -

Madeira is a fortified wine like Port and Sherry, so if you cannot get Madeira use Port or Dry Sherry as a substitute. A dry Vermouth would also work.

There is a Mary Berry recipe for a Chocolate Cake (Saturday Kitchen) on this link, which may be the one you are looking for.

[link]

I did not see the programme so am not sure of the recipe you are looking for. However, there is a AWT recipe (Saturday Kitchen) on the BBC Food site for a South Sea Islands Christmas Pudding. Could this be the one? If so, use the link.

[link]

Every time I use my machine I make sure I dry the rubber seal and the drum thoroughly and leave the door wide open for as long as possible. I never close the door, always leave it slightly ajar. (There are no young children in my house so leaving the door open is not a problem). I can honestly say I have never had any unpleasant odours coming from the machine.

According to articles I have read, Star anise is the dried fruit of the Illicium verum, an evergreen tree of the Magnolia family, indigenous to the southeastern part of China and Vietnam.

Hi Ktkins -

Do you mean Birgit Erath? If so, here's a link to The Spice Shop website.

[link]

I agree with Smeg. Nigella Lawson's recipe for Ham in Coca-Cola is on site. Use the link.

[link]

These come to mind....

Love Hurts
Glasgow Kiss
Reckless
Knotts Landing
Midnight Caller
Snowy River - The McGregor Saga (Australian)
Return to Eden (Australian)

I live in hope, but won't hold my breath!!!

kittenb -

If you go to the UKTVFood website you will find thousands of recipes, including those from Ching's Kitchen.

SAMANN -

You don't need to go to the expense of buying special equipment. All you need to do is wash the jars thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

There are loads of his recipes on the BBCFood site. Use the link. From the Chef Recipes drop down menu select his name. This will take you there.

[link]

Hi poppychops -

It's a chilli pepper. Check this link.

[link]

Hi shirley8 -

I checked the BBCFood site but the recipe is not there.

Here's a link to a Jamie Oliver recipe for Baked Fennel with Garlic Butter and Vermouth from his Naked Chef series. Very quick and tasty.

[link]

Type "Chicken Wings" or "Pork Ribs" into the search for box on the left hand side of the page, make sure Recipes is showing, then click on Go. Quite a few recipes listed.

There is a Ben O'Donoghue recipe on the BBCFood Site for a Soft centred Chocolate Pudding which is delicious. Use the link.

[link]

Hi bronze1 -

Could it be Jalabis? If so, there is a recipe on this link.

[link]

Barshedale, I agree with everything you have said. All the UKTV channels are so overloaded with very old repeats. The Drama Channel is showing programmes such as Dick Emery, Hi-de-Hi, Terry & June, etc. etc. I certainly would not class these as "Drama".

I have definitely given up on UKTV until they listen to their viewers, turn things around and give us some decent new programmes.

I won't hold my breath!!!

Hi Brendan -

There is an Imperial Biryani recipe by Keith Floyd from Friends for Dinner on the BBCFood site. Use this link.

[link]

You will find more of his recipes on this link.....China/Indian/Around the Med.

[link]

Joe -

There are 2 books listed on Amazon.co.uk. "Heart and Soul" and "Recipes and Stories".

Hi dianeclaire -

Just checked a recipe for oxtail stew which calls for 1 oxtail (about 2 lbs in weight).
Hope this helps.

Hi Helen -

One 9g packet of powdered gelatine is equivalent to 6 sheets of leaf gelatine.

You might find this link useful.

[link]

Yes I remember it well Mike. In fact it was on UKTV Drama not so long ago.

However, I think you are mixing up your programmes. In the Duchess of Duke Street., the main character, Louisa Leyton, was played by Gemma Jones.

In the programme Lillie, the part was played by Francesca Annis.

There is a Silvana Franco recipe for Angela's Creamy Pumpkin and Red Pepper Soup on the BBCFood site. Use this link.

[link]

Jamie was awarded an MBE in the Queen's Birthday Honours list in June 2003.

He was honoured for his services to the hospitality industry, especially after taking a group of disadvantaged youngsters and turning them into chefs for his new restaurant 'Fifteen'.

You will find the recipes by clicking on "Recipes" at the left hand side of the page. Then from "Please select a programme" click on Heaven's Kitchen. This will take you to the recipes.

Or you could use this link.

[link]

Hi Val -

If you are looking for AWT's recipe for Salt-baked Sea Bass with Sorrel Hollandaise it's on the BBCFood site. Use this link.

[link]

There is an AWT recipe on the BBCFood Site for Pork with stout, pepper and brown sugar (also includes prunes and anchovies) and is from Saturday Kitchen. You will find it on this link.

[link]

Hi grifforama -

There are so many errors in the recipes on this site that I just would not trust them. It could be that the weight of the bird has been wrongly stated. I agree 1 hour 10 mins. is definitely not a long enough cooking time for a 5.4kg goose. I would definitely cook it for the time stated on the packaging.

There is an Alan Coxon recipe on site for a 2.5kg goose which is cooked for 40 mins. at 200C then a further 1 hour 30 mins. at 180C.

Just noticed in the Andrew Nutter recipe (steps 9 and 10) they refer to a Duck, not a Goose.

Good luck, and have a stress free Christmas!!

Hi Andrea -

You could use ricotta, but before adding the other ingredients
whip the ricotta in a blender to make it smooth.

If you use a cream cheese, say 8oz, blend in 60ml/2 fl.oz. of double cream to make it softer before adding the honey and orange juice.

Hope it works, just watch you don't add too much orange juice.

Hi Mel x - Hope I'm not too late.

You will find Nigel's Chocolate Truffles recipe on this link. It says you have to boil the cream.

[link]

A Very Merry Christmas and a Happy New Year to you too!!

Hi Mcanne -

You will find Jamie's Christmas Bombe recipe on the undernoted link. Scroll down, it's there.

[link]

You will find the recipe on this link. Scroll down, it's there.

[link]

Suzanne -

You will find the recipe on this link. Scroll down, it's half-way down the page.

[link]

This link will take you to the recipe.

[link]

Have a look at this on-site link. You might get some ideas.

[link]

There is a recipe for a Chinese Steamed Cake on this link. All the recipes I have found are American, but this will give you an idea of how the cake is made.

[link]

How on earth can Hi-de-Hi, 'Allo 'Allo, Sorry, Last of the Summer Wine, Dick Emery Show, etc. etc. be classed as "Drama". IMHO, they are either sit-com or comedy.

It would seem to me just an excuse to rotate these programmes between UKTVGold and Drama. Surely there must be hundreds of programmes in the Drama category which could be showninstead.

Did Gino cook this recipe on Saturday Kitchen? If so, you will find it on the BBCFood site on this link.

[link]

You can't go wrong with Delia's recipe. Use this link.

[link]

You will get all the Saturday Kitchen recipes on the BBCFood site. The one you are looking for, Beef Rendang, is on this link.

[link]

Nigella's recipe for Sticky Chocolate Pudding is on this link. Scroll down the page, it's there.

[link]

Hi Amanda -

I think it's better to leave the cake for a couple of days to let the marzipan dry out a bit before icing. Cover the cake with a clean tea towel and leave in a cool place.

Hi b squibble -

Just checked some recipes and I would say with 225gr of flour you would need to use 50gr of butter.

Hope this helps.

The recipe is in his book "Rick Stein's Food Heroes" pages 76/77. I have the book but cannot post the recipe as it would be deleted because of copyright.

Why not go to your local library or bookshop and copy the recipe.

Sorry I cannot be of more help.

I did not see the programme, but the recipe list for today's Great Food Live is:-

Roast Partridge, Squash and Chestnuts with Red Cabbage

Spiced Chocolate and Almond Slice

Venison with Red Wine and Guinness Hot Pot

Use this link, click on the recipe name or more to get all the details

[link]

Unfortunately John, incomplete recipes or missed ingredients are par for the course on this site. I would say the amounts should be:-

1oz butter (just enough to fry the onion)
250gr (scant 2 cups) frozen peas
500ml (2 cups) vegetable stock

Hope this helps and the recipe works for you!!!

Just treat them exactly the same. You can mash, bake, roast, cook them with your roast. Anything you can do with an ordinary potato you can do the same with a sweet potato.

My favourite is boiled and mashed, add a little grainy mustard and a squeeze of lemon juice to taste. I always use the peachy/pink ones, I don't like the white.

Hi SD -

I found a recipe on site for Lentil Burgers with Raita which you might care to look at. Use this link.

[link]

I think they would be a good replacement as Kirsch is a dry clear brandy distilled from black morello cherries and is infused with their unique aroma and taste. Not to be confused with creme de kirsch, which is a sweet cherry liqueur.

Can I be nosey and ask what you are making?

Hi chimes -

The weight of the dried fruit and peel add up to 475gr. I would use 200gr of raisins and 200gr of sultanas. Make up the other 75gr by peeling and grating a large cooking apple, or some apple and some slivered almonds.

Hi HelB -

They are liquor soaked cherries which can be purchased in a good deli or speciality food store.

However, if you want to make your own.

Griottine Cherries – Pour 5lbs of pitted cherries in a large container, then coat them with 5lbs of sugar, the zest of one of each – orange, lime, grapefruit & lemon, one stick of ground cinnamon and ½ teaspoon each of wholes cloves and allspice. Mix well. Pour in Brandy, enough to cover and place a plate on top of the cherries to keep them submerged in the liquid. Cover and store in a cool, dry place. They will be ready in about three months.

Hi BrendaJ -

It's the butter which has been smeared inside the pudding basin which should be firm after the basin has been in the fridge for 5 minutes (step 1 of the recipe).

The margarine and butter which you mix in to the flour, etc. should be at room temperature (step 3 of the recipe).

Hi Dee2 -

Here's a link to The Great British Kitchen site. Loads of recipes to choose from.

[link]

I agree, wizlon. I would love to see this programme again.

There are 2 recipes on site.

James Martin

[link]

James Tanner

[link]

Hi Maggi -

Check these links. Hope this is what you are looking for.

Clementine cake

[link]

Roast Beef and Yorkshire Pudding

[link]

Salad

[link]

Hi Jozzers -

Just checked the jar in my cupboard. The 5 spices listed are Star Anise, Cloves, Cinnamon, Fennel and Black Peppercorns.

Hi Smeg -

On Christmas Eve I would prepare the apples and berries and let them go cold. (I assume you cook them). Put them in the dish the crumble will be cooked in, cover. Prepare the crumble mixture and put into a sealed container and refrigerate both. On Christmas Day all your daughter has to do is sprinkle over the crumble mix and bake.

Lucky you having a Christmas helper. Hope all goes well!!

Hi Sharpy -

Some up to date information about Mark Wogan on this link.


[link]

Hi Carmel -

There is a recipe on Delia's website for Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce. If this is the one you are looking for use the link.

[link]

Good conversion charts on this link.

[link]

Oh, I remember those lovely little cakes, they were delicious. I read somewhere that Waitrose revived them a few years ago, but they did not catch on, probably because they were charging £1 for one cake.

I found these links, which may interest you.

[link]

[link]

Hi Ken -

Go to the recipe you want to store. There is a list just to the right, click on Add to your Recipe box. This will be saved and when you want to look at your saved recipes select My UKTV Food which is at the left hand side of the screen above the advert for Rooster Potatoes.

Liesha - if you are in the UK it might be difficult to get Corn Syrup which is an American ingredient. You can successfully use Golden Syrup as a substitute.

Hi Simski -

I actually watched him made this soup the other day. He chopped the onions quite finely so that they really melted down.

Personally when I make French Onion Soup I half the onions then thinly slice them (like half moons).

Hi Geoff, just had a look at the recipe. I feel the "sugar" is an error. I don't think sugar is necessary when you are using honey.

What do you think?

Glad I could help.

btw - Sainsbury on-line lists La Truffe Graisse D'Oie (Goose Fat) - £2.99 for 350gr. Perhaps they only stock it at this time of the year!!

Hi JanineL -

Found this information on Delia's site. Unfortunately it does not mention weight of puddings.

"Instructions in Good Food mag from a couple of years ago which states 160C/140C fan/gas3 for 8 hours. Stand bowls in a deep roasting tin and half fill with boiling water. Cover the whole tin tightly with foil and carefully put in the oven. Check the water level every couple of hours and top up with boiling water if necessary."

Hi Shirty, hope this settles the argument.

Casserole definition - this term refers to both a baking dish and the ingredients it contains. Casserole cookery is extremely convenient because the ingredients are cooked and served in the same dish. A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. A casserole's ingredients can include meat, vegetables, beans, rice and anything else that might seem appropriate. Often a topping such as cheese or bread crumbs is added for texture and flavor.

Stew definition (noun) - any dish that is prepared by stewing. The term is most often applied to dishes that contain meat, vegetables and a thick soup-like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed.

Stew definition (verb) - a method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewing not only tenderises tough pieces of meat but also allows the flavours of the ingredients to blend deliciously.

Boneyapper -

It was Francesca Annis who played the part of Lillie in the series.

Hi Blondie02 - I'll try and explain as best I can.

I just went to the recipe for Pheasant and Polenta which deya mentioned. The address for this page is in the address box at the top of the screen. Click on this box, it will turn blue, select Edit. then click on Copy. Then go to the reply box and type whatever message you want. Place the cursor where you want to link to be then go to Edit and click on Paste. The full address will appear, but after you have posted only the word Link is shown.

[link]

Sounds complicated, but it's really easy once you get the hang of it.

Some useful information on this link cj.

[link]

Hugh Fearnley-Whittingstall was searching for truffles, with his pig, in Dorset on a recent programme. He found one.

Hi Rosie C -

Silvana Franco's recipe for Chilli Corn Pie is on this link.

[link]

deya - there is information on this on-site link about Polenta.

[link]

Hello Does the cooking -

Reblochon cheese - This rich and creamy French cheese is quite mild for a washed rind cheese, but it's complex enough to be popular with gourmets. The rind is edible, but too pungent for many people. Substitutes: Pont-l'Evêque OR Brie OR Beaumont OR Esrom OR Beaufort OR tomme (nuttier taste) OR raclette OR Port Salut OR fontina.

Tomme de Savoie cheese - This is a mild and pleasant French cheese that's semi-soft when young, firmer when aged. Substitutes: Tomme Crayeuse OR Saint Nectaire OR Muenster.

There are a few Tartiflette recipes on site, most use Reblochon. Ed Baines uses Gruyere. Another recipe says Les Deschamps cheese, or any cheese with good melting qualities.

Hope this helps!!!

Hello super stud - You will find the recipes on these links.

Faggots and Rumbledethumps

[link]

Gnocchi al Pomodoro e Mozzarella (Potato Dumplings in tomato and basil sauce)

[link]

Tartiflette (a cheesy potato dish)

[link]

If it's the recipe for Lamb and Spinach Karahi curry (from a restaurant in Bradford), a link was posted a few weeks ago by SallyUK. Here it is.

[link]

Hello Tweedle Dum -

Here are links to a couple of sites. I have never used them, but might be worth your while having a look.

[link]

[link]

Hi biscuit -

There is a Delia recipe on this link for a coconut layer cake which uses fresh coconut. Might be worth a look.

[link]

Hi cantique -

Chocolate Treacle Sandwich Cake recipe.

[link]

A link to this recipe was posted a few weeks ago by SallyUK. Here it is.

[link]

Two days of Gary Rhodes. A bit much, don't you think, in view of the fact that none of his recipes are available on site. You would think with all the air time he gets on UKTVFood he would be willing to provide some of his recipes for free.

I really like Judge John Deed, but this week I have been enjoying The Duchess of Duke Street. I remember seeing this many years ago.

One programme I would like to see repeated is Love Hurts with Adam Faith and Zoe Wannamaker. Any chance??

Hi 9 Pints -

It's just sieved up tomato pulp. You will find it in all the supermarkets, usually beside the pasta sauces and tomato purees. I've seen it in jars and cartons.

Hello Chef Rich -

There is a Brian Turner recipe on site for Royal Roast (Three Bird Roast).

[link]

If you Google - type in Turducken - lots of choices.

Hi SNOWY No 1

Just watched him make this recipe. He melted the dark and white chocolate together. After whisking the eggs and sugar he stirred in the melted chocolate, then completed the dish as per recipe.

It looked delicious and was so easy!!

Davina -

You will find the recipe on this link.

[link]

Hello peanuts -

You will find the complete recipe on this link.

[link]

Hi Bowman -

There are loads of vegetarian recipes on site. Use this link.

[link]

or

[link]

or

[link]

Hope you find something tasty!!!

Hi rday -

I think the Canal Barge probably featured in one of the Cook on the Wild side episodes.

Found reference to a small boat (Bain Marie) which featured in the TV series Cook on the Wild Side.

Also that he went foraging on the Wash and the gloomy Fenland Canal. No further information unfortunately.

As far as I can gather his first TV programme was Cook on the Wild Side, followed by TV Dinners then the River Cottage programmes.

Check this link Ibo Man,

[link]

Hi St. George -

I only buy wholewheat (meal) pasta and just make the usual pasta recipes. My favourite, at the moment, is Delia's recipe for Spaghetti with Olive Oil, Garlic and Chilli. It is so quick and easy, a great quick, tasty lunch. However, for this recipe I don't use spaghetti, I prefer pasta shapes like Fusilli or Conchiglie. The bits of garlic and chilli cling in the grooves.

[link]

Hi jebs -

All the wines tasted on the programme on Thursday are on this link.

[link]

Cheers!!

Me again -

Had a quick browse, but cannot find anything about washing dates before storing or freezing. Personally I would be inclined not to immerse them in water. I would remove the stems and give them a wipe with a clean damp tea towel and then a few pats with a dry towel.

Hello Jane -

They certainly sound delicious. Hope this information is helpful and you won't be disappointed come Christmas.

"If packaged in an airtight container, fresh dates will last from one to eight months without refrigeration, three to twelve months if refrigerated, and up to several years if frozen. Store dates in the back of your refrigerator where temperatures are usually around 30°F to 40°F. It is also important to store dates away from strong smelling foods because they will absorb odours easily."

[link]

Hello Ali -

Great recipes on Delia's site. You can always rely on her, particularly her baking.

The Classic Christmas Cake

[link]

Christmas Sherry Mincemeat Cake

[link]

Irish Whiskey Christmas Cake

[link]

Hi Shell -

This recipe is from his new programme French Odyssey. Just checked on the BBCFood site where it says that Rick Stein's recipe for Prune and almond tart with Armagnac, as featured on the programme, has been removed from the BBCFood website until 13 January 2006, owing to copyright issues.

This dish and other recipes cooked by Rick on the programme will be featured in a book to accompany the series. Rick Stein's French Odyssey is published by BBC Books. RRP £20. ISBN 0563522135.

If anyone posted the recipe on this site it would be deleted, again because of copyright.

Old fashioned toffee apple recipe on this link.

[link]

There is a great Jamie Oliver recipe on this link. He calls it "The Easiest, Sexiest Salad in the World". You won't be disappointed, it is delicious.

[link]

Re the honey and lemon dressing, just mix and taste until you get the flavour you like.

Yes, you can eat the skins.

Hi AuntM -

Sorry you missed the recipe. You won't find Gary's recipes on this site because of copyright rules, and if anyone posted the recipe it would be deleted. I checked his website, but no luck. There are not many of his recipes on the internet, afraid you have to buy his books or borrow them from your local library.

Why don't you try Paul Hollywood's scone recipe. They are really good. Use this link.

[link]

Trekkie, the roast potato recipe is on this site.

[link]

A few of the recipes say what sort of equipment you need. For example, I looked at Rachel Allen recipe for Cucumber Raita where it says you will need Baking sheets and trays, cook's knife, cutting boards.

I think it goes back to the days when there was an advert at the side of the page with a direct link to Cucina Direct (an online kitchen shop) and I am sure you could click on "what items you need" and it took you to their website. Obviously a ploy to get you to buy from Cucina Direct.

acoulson - take a look at this on-site link, which should be helpful.

[link]

Hi biggirl -

How about quick and easy stir fried vegetables. Peppers, bean sprouts, green beans and maybe some pak choy. with garlic and ginger for flavour.

Hi skippyman -

Gordon Ramsay's recipe for Marinated Tuna Salad is on the BBCFood site. Use this link.

[link]

Hi Maddiemo -

Take a look at James Martin's recipe for Chicken Kiev. Maybe you should try his method and see if the butter stays inside the chicken.

[link]

Good Luck!!!

Hi Sonia, I know I'm a bit late, but have just read the recipe and at step 5 it says to add the potatoes to the pan along with the reserved spiced yogurt used for marinating the lamb.

Hi Chrissie -

The recipe is on his website. Use this link.

[link]

Probably too late Alex, but the mix is Coriander Seed, Mustard Seed, Dried Chillies, Allspice, Ginger, Black Peppercorns, Bay Leaves.

It's not made in a loaf tin, but there is a Mary Berry Recipe for a Coffee and Walnut Traybake, with Buttercream Icing, on the BBCFood site.

[link]

Perry-braised Pork Belly with Glazed Pears (Martin Blunos). It was actually on Great Food Live, St. George.

[link]

Hi tina6 - hope I'm not too late.

These links take you to a really good site with loads and loads of ingredients listed and also what to use as substitutes.

Substitute for Mascarpone

[link]

Substitute for Sage

[link]

Hi Wizzles -

I would mix in 2 or 3 tablespoons of milk to start with. Check the dropping consistency, and if you feel it is still a bit too thick gradually add a little more milk until you are happy with the mixture.

Happy baking!!!

There are lots of recipes on site with ingredients missing, or some other type of error. Just wish they would get them sorted out.

HI Lucy Pickle -

There is a really quick and easy Celia Brooks Brown recipe on site for Lemon Spinach Sauce which you may care to look at. You could use Asparagus instead of the Spinach.

[link]

Also, Prawn Tagliatelle with Lemon Butter Sauce/

[link]

Good to see you back MammaChef. I've missed your patter. I remember some of your favourite topics, Creamy Brie Mash, Cheese, Jean Christophe Novelli, Floyd, Cookery Books, Food Shows. Probably don't have them in the right order.

Cheers!!

Hi Roasted -

Hope this info helps to alleviate your confusion.

"Buckwheat is not related to wheat and is not a true grain, but rather the fruit of a plant belonging to the same family as sorrel and rhubarb.

Buckwheat Flour is sweet tasting, slightly speckled and naturally gluten free as buckwheat has no connection with common wheat. Great for noodles, pancakes & blinis."

Hello tezybaby -

The only information I could find on the internet about Tottenham Cake was -

"A few years ago I discovered this really yummy cake from a bakers in Islington. It's pink sponge with pink icing and pink hundreds and thousands on the top. It's called Tottenham cake but I never really wondered why. Yesterday I was told it was made to annoy Spurs and their supporters, being a pink fairy cake. Made me giggle for ages."

If your husband's grandparents are Spurs supporters this could be the cake they were talking about. If so, you just have to make a pink sponge, cover it in pink icing and pink hundreds and thousands.

Cheers!!

Hi Tweedle Dum -

I live in the west central Scotland and cannot get a decent Arbroath Smokie anywhere. I buy them on line direct from Arbroath. Order them before noon on a Mon. Tues. Wed. or Thurs. and you have them the next day. The service and the Smokies are absolutely first class. They are vacuum packed and can be frozen. I spent all my school summer holidays in Arbroath living with "Fisher Folk", who actually smoked the fish and can remember eating smokies straight from the smoke pit. (absolute bliss)

[link]

I know this is not much help to you as you want to buy them in Sheffield, but if you want a decent Smokie it is definitely worth while buying them direct from Arbroath.

I am in no way connected to the business, merely a very satisfied customer.

Tim - Here are a few more links which you might find useful.

[link]

[link]

[link]

Richard, I tried your link, but was unsuccessful. However I used the link below and got to the site with no trouble.

[link]

Hi sparkly -

Unfortunately I do not have "green fingers", but I did find this little bit of info -

"Dig up the bulbs once the leaves are rustling dry. Save some of the biggest and best bulbs to sow next autumn."

Did you grow yours outside sparkly? I love garlic but don't have a garden. Wonder if you can grow them in a pot on the windowsill.

Hope you get a good crop!!!

Hello kitu -

1 cup of oil = 8fl oz (240 mls)

1 cup of sugar = 225gr

Useful conversion information on this link.

[link]

Hi Lee-Anne -

There is a recipe on site for Pumpkin Ravioli with Sage and Butter Sauce (Ed Baines)

[link]

There is also a Penne with Pumpkin, crispy Pancetta, Sage and Parmesan recipe (Merrilees Parker)

[link]

I was led to believe it was Lusty Glade Beach, but I stand to be corrected.

[link]

Hello Sonia - check this link.


[link]

Hello Carizma - Gary Rhodes recipes are not on this site because of copyright rules.

However, I did a quick web search and found the recipe you are looking for on this link.

Chocolate Treacle Sandwich Cake

[link]

Hello Geoff -

I think the chef was Alex Mackay. There is a recipe on site for his Fillet of Beef with Olives and Sunblush Tomatoes. You will find it on this link.

[link]

Hope this is what you are looking for.

I hope this is the recipe blondie2 was talking about. Use this link.

[link]


There is one on the BBCFood site, which you might care to look at. Use this link.

[link]

ellieann -

There are recipes for Kulfi on site. Just type Kulfi in the search for box at the top left hand side of the page, make sure recipes is showing in the box below, then click on Go. This will take you to the recipes.

Hello Pedro B -

It's 150gr/5oz Goats Cheese. The complete recipe is on the BBCFood site on the link below.

[link]

Hello tina6 -

Maybe I'm too late, but how about JO's recipe. Check this link.

[link]

Sorry Snowy, I think the link c27858 gave you is the nearest you will get to Nigel's recipe unless you can get hold of the book.

However, Tamasin Day Lewis's recipe for Hazelnut Brownies is on this link. Scroll down, it's at the bottom of the page.

[link]

Nigel's recipe for Chocolate Almond Cake (he says you can use hazelnuts)

[link]

I'll keep looking, perhaps I will be lucky.

Hello Mary, long time no see!!!

If you scroll down to "Pitaya" on the Australian Tropical Food link like I said in my first post, the picture is the same as the one on the link you posted.

Hello KP1723 -

I remember this was discussed a few months ago. Here is the link.

[link]

Use this link and scroll down to "Pitaya" (about half way down the page) where you can read about Dragon Fruit.

[link]

I managed to get English cherries in Sainsbury the other day. However, I refused to buy their onions and organic cucumber as they came from Holland and Bulgaria.

Surely these very basic vegetables must be grown in the UK. Small wonder you have to use fruit and veg right away as most of it does not keep for long.

Hi keren90 =

As far as I am aware fresh elderflowers are in season in June and are quite difficult to come by unless you live in the country. Not something I have ever seen in the supermarket.

I reckon the cordial would be the best/only alternative.

teddygirl -

I think you are looking for Ed's recipe for Quick and Easy Pork Kebabs. You will find it on this link.

[link]
recipes.newrecipe/ID/516087.shtml

Take a look at this link. Hope it is of some help.

[link]

Stay sober from now on, you definitely have your work cut out.

Hi ALL -

There's a very tasty JO recipe on this link.

[link]

Hi Alex -

You won't find any of Nigel Slater's recipes on this site for copyright reasons. He does a monthly food column in the Observer newspaper so you could maybe get some of his recipes there. Otherwise you have to buy his books or visit your local library. You could use your search engine by typing in Nigel Slater recipes,

To check what's on UKTVFood, from the list on the left hand side of the page select What's on TV. You can then check programmes up until 28th August.

Hi todai -

Delia's Shortcrust Pastry recipe.

[link]

trench -

The recipe (Chilli Apple Jelly) is on the BBCFood site. Use this link.

[link]

Good Luck!!!

Just watched Mitch Tonks doing this recipe. The 3 sauces are on the links below.

Anchovy and Rosemary Butter

[link]

Chilli Jam

[link]

Olive Oil, Fresh Herbs and Tomato Sauce

[link]

This was discussed quite recently. Use this on site link. The second post will answer your question.

[link]

logi - just found this link. Scroll down the page, there are recipes using egg whites. Hope you find something you like.

[link]

If you don't want to make the usual meringues, pavlovas, etc. you can freeze them. Just put the egg whites in a container or plastic bag (you don't need to mix them) and indicate "number of whites". They will keep in the freezer for up to a year.

Hi Aliz -

My mother always made blackberry and apple jelly (Bramley cooking apples). You have to strain this, but not the jam. The jam recipe also uses cooking apples, not lemon to help it set.

There is a recipe on this link for bramble and apple jam which you may care to look at.

[link]

When it comes to testing for a set put a little of the jam on a cold saucer and allow it to cool, then push the jam with your finger, the surface of the jam should wrinkle. Remove the pan from the heat while you are doing this in case the jam boils for too long.

Is it Nigella's Sticky Chocolate Pudding recipe you are looking for? If so, you will find it on this link. Scroll down the page, it's about the 7th recipe.

[link]

There is an Ainsley Harriot recipe on this link for Raspberry & White Chocolate Muffins.

[link]

If you go to Google and type in Bluebrry Slump Recipe loads of links are available.

Checked her website but it is not listed under recipes. However, you will find it on this link.

[link]

Hi Christine -

Put the lid in a bowl of hot water and add a couple of denture tablets (Steradent). Put something on the lid to keep it under the water.

Hope it works.

venis -

There is a recipe on this link for his Vanilla cupcakes with white chocolate and sour cream icing.

[link]

There is another thread on the Jaffa Cake Trifle topic. Check the link.

[link]

Hi Stedders1975, welcome to the boards -

Sorry you don't like celery, I love it. Not really used as a thickener, more for flavour. Just miss it out and add more of the vegetables you like.

Hi Snowy -

My mother's recipe, sorry I don't have quantities, but if I remember correctly it was cooked in a 2lb loaf tin. Beef and bacon minced together, bread soaked in water then squeezed to remove excess water, egg to bind, loads of HP Sauce, salt and pepper to taste. Put mixture in loaf tin, cover with rashers of bacon (this keeps the loaf moist). Sorry can't remember cooking time or temperature, but she always left it in the tin until it was cold so the juices soaked back into the meat. It was delicious, I can taste it now.

I had a look on the BBCFood site and found 1 recipe. Use this link.

[link]

There is a recipe on Delia's website you might care to look at on this link.

[link]

Delia's recipe on this link.

[link]

I remember someone asking this same question quite a time ago. I searched the net, but to no avail. However, on one recipe I found it said if you could not get the moulds to use small yoghurt pots.

Hi jintyblue -

I think you really need to add some cream or yogurt to give it some substance, but there are quite a few recipes on site which you could check.

Type Smoothie in the search for box at the left hand side of the page, make sure Recipes is showing, then click on Go.

Hi Shivvt99 -

His recipes are not on site because of copyright regulations, and for the same reason no one can post the recipe for you. It would be deleted. You could check your local library or bookshop.

The link below will take you to his website where there are some recipes listed, but unfortunately not the one you are looking for.

[link]

You might find this link useful Beverley.

[link]

Hi rinne -

His restaurant is Star of India, 154 Old Brompton Road, South Kensignton, London, SW5 0BE. 0207 373 2901.

Fluffy Puppy -

I just watched the video of Lotte making the Lemonade and it says 50gr of tartaric acid. She did say you should be able to buy this from a chemist, but if not you can use citric acid.

The Soupe au Pistou recipe is on the BBCFood site. Use this link.

[link]

Another link.

[link]

Alex -

You may find the information on this link useful.

[link]

Hi Juppy -

It's called a "Splayd", but don't know where you can buy them. Try a Kitchen Shop or maybe some of the bigger Department Stores.

There is a good conversion chart on this link.

[link]

Hi Frecklesharv -

One 9gr packet of powdered gelatine is equivelant to 6 sheets of leaf gelatine. So by my reckoning you would need to use roughly 3gr. Hope I'm right!!!

Check the link below. Some useful information.

[link]

Hi David -

You could substitute turnip and celery (not such a strong flavour), but I would give this a try. You could perhaps add some celery seeds which would help the flavour.

How about Gary Rhodes Gypsy Tart - recipe on the link below. I would just eat the chocolate, or maybe grate some over the tart when it is cold.

[link]

Put a plate on top of the pan of simmering water (big enough to take the piece of fish and any other ingredients) then cover with another plate of the same size. I've done this in the past and it works.

There are 3 S&KP recipes on this site. Brian Turner, Marguerite Patten and Mike Robinson.

Type Steak and Kidney Pudding in the search for box at the left hand side of the page, make sure recipes is showing, then click on Go.

You might want to check out Delia's recipe, which is on this link.

[link]

Sainsbury have Ground Rice. Really cheap, about 70p for 500gr. You'll find it beside the Pudding Rice.

Hi Jill -

Don't have the recipe you are looking for, but Tamasin Day-Lewis made a Hazelnut and Chocolate cake on her programme today.

The recipe is on site and you will find it on the link below.

[link]

Me again cheekygirl -

Jeanette Orrey, a pioneer of decent school dinners was on GFL back in April discussing her new book The Dinner Lady. Use this link to find out more about her book.

[link]

Six of one and half a dozen of the other grannyboo. Both serve the same purpose, but as the paste is more concentrated you don't need to use as much. Having said that, I do know you can get Tomato puree which is concentrated.

Hi cheekygirl -

There are a few of Jamie's School Dinner recipes on this link.

[link]

I posted this quite recently, but here it is again to save you searching.

Yes you can freeze egg yolks. However, egg yolks will coagulate during freezing, but the addition of either salt or sugar as a stabiliser will prevent this happening.
To every 6 egg yolks beat in 1/2 teaspoon of salt for savoury dishes or 1/2 teaspoon of sugar for sweet dishes.
Pack in small rigid containers or ice cube trays. Remember to indicate if they are sweet or savoury.
1 tablespoon of thawed egg yolk equals 1 egg yolk.
Thawed egg yolks should be used immediately after thawing.

Glad to be of help buckles. Hope you and your daughter enjoy it.

I did not see the programme, but have searched through her recipes on this site. Could only find one with Plums, so if you are looking for "Tuscan Plum Tart" use the link below.

[link]

Hello frenchtart -

Yes it is the same Rachel Allen. She is related to Darina Allen (daughter or daughter-in-law??) who used to have cookery programmes on TV a few years ago. She has a cookery school in Ireland. Link below.

[link]

Hi kat -

I did not see the programme, but I found 2 of Rachel's Chicken recipes on site. Check the links below.

Quick Roast Chicken with Fresh Veggies

[link]

Chicken and Bacon Casserole

[link]

Slice them, open freeze then put in container or polythene bag. Great for cooling drinks (instead of ice cubes) or for lemon tea.

Freeze the juice in ice-cube trays then transfer to container or polythene bag. Handy if you only need a little juice.

foodwiz -

I've never tried boiling it. Do you just use plain water or do you add anything?

Hi Snowy -

From my freezer book:-

Wash and dry. Remove stones if they are going to be kept frozen for more than 6 months. Open freeze and when frozen pack into polythene bags.

Send me some, I love them.

I have seen Ken Hom use this technique when doing a chicken or beef stir-fry. Mix a couple of teaspoons of cornflour and a little salt into an egg white, add the cubed chicken/beef and let it marinate for about half an hour. I think it helps to tenderise the meat,

It's called Orzo. You might be able to get it in a good Deli.

Hi Fordy1 -

One 9g packet of powdered gelatine is equivelant to 6 sheets of leaf gelatine.

Check the link below. Some useful information.

[link]

No problem Marie. I like noseying (sp?) around. I'll do the looking, you can do the cooking!!!

Cheers

Marie - just found a James Tanner recipe, Sea Bass Thai Style, which you may care to look at.

[link]

Hi Marie - why don't you have a look at Nigella Lawson's recipe for Hot and Sour Soup, which is on site on the link below. You might be able to pick out some of the flavours you enjoyed from her list of ingredients.

[link]

Hi Spadge1 -

1 tablespoon of thawed white equals 1 egg white.

For starters - Dainty sandwiches with the crust cut off.

Cucumber on its own or with Cream Cheese.
Egg Mayonnaise with Watercress.
Smoked Salmon.
Chicken and Mayonnaise.

Hi Relish, I checked Nigella's site but could not find anything.

However, there is a recipe on this link for Roasted spicy cauliflower. It uses chilli powder, but it does say that Nigella recommends cumin powder. I would just follow the recipe and use whatever spice you prefer.

[link]

Scroll down, the recipe is near the bottom of the page

Like frexy I am in the dark. However I did a bit of browsing and found the following. Don't know if this is exactly what you are looking for, but you did not give any clues.

This may be worth a look. It is a Greek recipe called Ekmek (a layered custard cake) and one of the ingredients is Rusks or Melba Toast. It also says "Cake" refers to the rusks which have soaked up the syrup.

[link]

There is a recipe on this link for a Holland Rusk Cake.

[link]

Sonia, I did not feel a thing, just gagged a bit, but do as Mary says, get it seen to. The longer you leave it the more difficult it will be to remove the bone.

Let us know how you get on.

This happened to me a few years ago Sonia. It was a Sunday and I went to the emergency room at the local hospital. They sprayed my throat to numb it and used a pair of very long curved tweezers to remove the bone. I could not speak for quite a while after (due to the spray), but it was worth it to get rid of the bone.

I still eat fish, the experience did not put me off.

Hi JO405 -

Half and Half means equal parts single cream and milk. So you would just use a cup of each.

Hi jemimah -

Below is a link to Nisbets Catering Equipment. There are 2 Pyrex measuring jugs, a 1 pint and a 1 litre. I think you are looking for the 1 litre jug, price £5.85.

[link]

You're right Raheelah. I don't have any problems cleaning a collander because of the larger holes, in fact the one I have has slits rather than holes. However, the sieves I have are mesh with very small holes and what I do is hold it under hot running water and this does the trick. I find it hardest to clean after straining boiled rice, but with patience and hot water I get there.

Hi mark -

The recipe which Kamila mentioned "Torta de Santiago" is on the link below. There are also quite a few other recipes which you might care to check out. Just click on Recipes at the top of the page which will take you to the list.

[link]

Check the recipe on this link.

[link]

Hi Love Grub -

I have searched for recipes on the internet for ages, but with no success. I know there have been a couple of books, The Best of TV Dinners and TV Dinners In Search of Exciting Home Cooking, so maybe you could borrow them from your local library.

Nina -

Link to the website for "Passione" below where contact numbers are listed.

[link]

Unfortunately, I have never dined there, so cannot comment.

Very handy conversion information on this link.

[link]

Hi Woodsi -

Powdered Sugar is what the Americans call Icing Sugar, and if you are in the UK you will get Icing Sugar in the baking section of all supermarkets.

I agree with Fudge's Mum, but buy the ones in fruit juice, not syrup. I use them often as I was throwing out a lot of fresh fruit.

Didn't know that about Tinyurl Scarlet. I don't use it very often and always check the link before posting. No nasty surprises so far, but maybe I should just stick with the original URL from now on in view of what you have said.

Cheers!!!

frank -

Her recipes are on site. From the list on the left hand side of the page click on Recipes. Then under Find recipes by Chef, select Gioconda Scott, click on Go and this will take you to her recipes. There are 62 listed.

Scarlet, the link you posted to the recipe on the BBCFood site is the right one. It does say it is from the Food and Drink programme. Maybe Charmer has not noticed the link.

Charmer, the same recipe for Salmon en Croute with Dill Butter and Pea Watercress Puree is on this site. In the search for box at the left hand side of the page type in Salmon en Croute, make sure Recipes is showing in the next box, then click on Go. Or you can use the link below.

[link]

Honeyblonde, you have to pay a £5 joining fee if you want to access any recipes on the AWT website.

Eric, the recipe is on site. In the search for box at the left hand side of the page type in Ham and Potato Croquettes, make sure Recipes is showing in the next box, then click on Go. This will take you to the recipe

The recipe is on site St. George.

In the search for box at the left hand side of the page type in Chicken and Pork Terrine, make sure Recipes is showing in the next box, then click on Go.

It is the first recipe on the list.

Hello ???

The only non-alcoholic liquid which comes to mind is freshly squeezed orange juice. Chocolate and orange go well together, and it is only 2 tablespoons.

Hello Suemc -

No suggestions on the packet?? Did a quick search and came up with the following information.

"Green nori flakes are mainly used as a seasoning or condiment. Sprinkle on brown rice or grains. Incorporate in crepe, pancake and tempura batters, and in sauces, dressings and dips to give an appealing herb-like flavour."

Apparently they are very good for you as they contain lots of minerals. Enjoy!!

Hello ???

No you were not dreaming. She said you could make your own custard, but she used ready made shop bought. She put the custard in a food processor, added some chopped stem ginger and cantaloupe melon, which she then blitzed. Can be as smooth or as chunky as you like. Make sure the melon is really ripe.

She made the custard to go with the Treacle Tart which she made on GFL on Monday 16 May. You will find the recipe for the Treacle Tart on the link below, although it does not tell you how to make the custard. However, the recipe is on video which you can watch.

[link]

Sorry, babytm, but because of copyright, you won't find any of his recipes on this site (apart from those he cooked on GFL/GFB): and if anyone posted the recipe it would be deleted.

Use the link below to the BBCFood site, under Find Recipes by Chef select Ainsley Harriott. There are 68 of his recipes listed, perhaps the one you are looking for is there. If not, you could always check his books at your local library or bookshop.

[link]

There is a Delia recipe on site for Melting Chocolate Puddings. You might care to take a look. It's on the link below.

[link]

Looks like frenchtart has solved your problem Shiddy. Good luck with the baking!!!

What are you making? Is it pastry?

Hello Shiddy -

You could use butter or lard. Can you get Cookeen or Trex where you are?
Out of curiosity I typed Vegetable Shortening into an internet translator and this came up. "matière grasse végétale". Don't know if it will be of any help to you. Hope you find something.

Hello Stephen -

Buttermilk used to be the liquid that remained after milk was churned into butter, but now you can buy specially cultured buttermilk, which is made by adding a culture to skimmed milk. It has the same acidic flavour as the original and is perfect for making extra-light scones, soda bread and American-style pancakes.

I assume Jersey/Guernsey milk is full fat, so might be a bit heavy if you want to make light scones, etc.

There is some information on the link below which may be of interest to you.

[link]

Not too sure galaxyqueen, but I have a feeling it was a Hollandaise Sauce, and I think she might have added a bit of mustard!!! Not very helpful, I know, but if it was a Hollandaise Sauce there are quite a few recipes on this site.

In the search for box at the left hand side of the page type in Hollandaise Sauce, make sure Recipes is showing in the next box, then click on Go.

I can see her dipping the steak into the sauce and eating it, but it was a bit too rare for me.

You are right Suemc, it is a JO recipe and can be found on the link below.

[link]

Hello Nadya -

You will find her recipe for Chocolate Lime Cheesecake on the link below.

[link]

Unfortunatley, I have not been able to find the other 2. Her recipe for Honey Semifreddo is on this site.

Hi Fordy -

Just in case you want to make the caramel today, here is the link. Apologies to Scarlet for butting in!!!

[link]

If you are looking for Delia's recipes for Plum and Cinnamon Oat Slices it is on her website. Use the link below.

[link]

Hello Liz -

There is a recipe for Passion Fruit Brulee on Delia's website. Use the link below.

[link]

Hope this is what you are looking for.

I think it's a Garlic Festival they have on the Isle of Wight Mrs. WW. There is a Chilli Festival at West Dean Gardens, Chichester, on 6 and 7 August, 2005. (it's an annual event). Some information on the link below.

[link]

I remember Rick Stein visited the Festival in one of his programmes. See this link.

[link]

Check this link. There are a few recipes. Australian Crunch, Chocolate Concrete, Chocolate Cracknel and Chocolate Tiffin. Might be worth a look. Scroll down, they start about half way down the page.

[link]

Don't you think it is probably 500gr of squid???

I have found Ainsley's recipe for a Thai-Style Yellow Pork Curry. It uses Pork Fillet and either green or yellow Thai curry paste. You may care to take a look.

[link]

chefess - you won't find his recipes on this site for copyright reasons.

However, I have done a quick web search and found the recipe you are looking for. Use this link.

[link]

romanybay -

Just checked, the Yorkshire episode of the programme is repeated tonight on UKTVFood at 9pm.

Gary Rhodes recipes cannot be posted on this site because of copyright. If anyone does post, it will be deleted.

Hi Sonia -

Being a nosey so and so, I just had to find an answer, and this is what I came up with. Take your pick!!!

1. A glazed ceramic vessel for storing cooking salt that can trace its lineage waaaaaaay back to Ye Olde England; so called because one can reach for a bit of salt through an opening in the front that vaguely suggests a pig’s snout.

2. During The Middle Ages, in about the fifteenth century, household dishes and pots were made of an economical clay called "pygg". Whenever housewives could save an extra coin, they dropped it into one of their clay jars. They called this their pygg bank or their piggy bank. It is thought that salt was also stored in a similar type of pot. Over the next two hundred years, people forgot that the orange clay called "pygg" referred to the earthenware material and not the animal. Hence the reason we have Piggy Banks and Salt Pigs.

There are a few recipes on site. Type Biscotti in the search for box at the left hand side of the page, make sure Recipes is showing in the next box, then click on Go. This will take you to the list of recipes.

I have the book (Rick Stein's Food Heroes) with the recipe, but unfortunately I cannot post it because of copyright.

I can only suggest that you go to your local library or bookshop and craftily copy the recipe. The programmes are shown regularly on UKTVFood so you could always look out for it next time round.

There are about 18 ingredients in the curry, so I think the exact recipe would be necessary.

I just watched the on site video and it was a black liquorice he used. To make the syrup it says to chop the liquorice into small pieces and add to the pan with balsamic vinegar, sugar and some water. He did say the liquorice melts in to the vinegar, so it would not be root liquorice as this does not melt.

Sorry, odds, but because of copyright, you won't find any of his recipes on this site (apart from those he cooked on GFL/GFB): and if anyone posted the recipe it would be deleted.

Use the link below to the BBCFood site, under Find Recipes by Chef select Ainsley Harriott. There are 68 of his recipes listed, perhaps the one you are looking for is there. If not, you could always check his books at your local library or bookshop.

[link]

Me again Annie -

Sorry I cannot help you here as I do not have a breadmaker. The reason being is that bread and butter is my downfall, and if I had a machine which made really good bread I'm afraid I would be eating it all the time (no will power)!!!

I am sure someone who has the machine you are talking about will give you some information to help you in your choice of machine.

Whatever one you get, good luck, and I hope you are not disappointed. Just don't eat too much bread and butter.

Hello Annie -

There are lots of discussions on the subject of breadmakers. In the search box at the left hand side of the page type Breadmakers, make sure chat is showing in the next box, then click on Go. This will take you to all previous threads. Plenty of reading for you!!!

Hi, me again -

Personally, I always remove the seeds and the white membrane. I find the red or green part is hot enough for me. However, I do know people who just chop up the whole chilli. Must have an asbestos mouth!!!

Hello bubbles -

Generally, the smaller the chilli, the hotter it is. The heat is most concentrated in the white membrane holding the seeds. So, to reduce a chilli's potency, simply remove the seeds and membrane.

Hello kelly -

There are lots of recipes on site. Type Chicken Breast in the search for box at the left hand side of the page, make sure recipes is showing in the next box, then click on Go.

This will take you to the recipes listed. I'm sure you will find something to your liking.

Hello dazzaa -

You will find the recipe on this link.

[link]

bubbles -

Was it Kate Garraway from GMTV??

Hello Kegsie -

Unfortunately, no one can post recipes from The Best on this site due to copyright. In fact you will not find their recipes anywhere, you have to buy the book. You could always try your local library, or bookshop and craftily take a note of the recipe.

The programmes are repeated regularly so it will come round again in the not too distant future.

If you want to check programmes for a week or so ahead click on What's on TV from the list to the left, then from the date box just select any date you want.

Hello Sheila -

You may not want to go to the trouble of making it yourself, but there is a Rick Stein recipe on the BBCFood site for a Yorkshire Curd Tart where he explains how to make the Curds. Might be worth a look.

[link]

Hello AHG -

You will not find any of the recipes from Food and Drink on this site due to copyright.

However, Emma Crowhurst's recipe for Key Lime Pie is on the BBCFood site. Use the link below.

[link]

How about Sweet Potato, if it's not already one of your ingredients.

Me again, just checked the West Dean events page. There is a Chilli Fiesta on 6 and 7 August 2005. There will be 200 plus chillies, 60 plus stallholders, fiery food tastings, Latin rhythms and dancing.

Sounds good, especially if you are a Chilli afficionada.

You're right bubbles, it was in West Dean Gardens, Chichester. Check the link, Rick Stein's Food Heroes is mentioned.

[link]

Hello Pully, welcome -

There is a recipe on the BBCFood site for a Blueberry Coconut Cake by Emma Crowhurst from Food and Drink. If this is what you are looking for use this link.

[link]

Hello Miss C -

You will find a recipe for Broad Beans with Mountain Ham (Habas con Jamon) on the link below.

[link]

Hello ajj -

Do you mean Bill Granger? Check the link, there is a photograph.

[link]

Hola Zappatos -

If you are talking about Emma Crowhurst on "Food and Drink" the recipe for her Key Lime Pie is on the BBCFood site. Use the link below.

[link]

Check these 2 links.

[link]

[link]

Hello sandyf, welcome -

There are quite a few errors in recipes on this site, so perhaps this could be one of them. I would be inclined to go with the instructions on the jar of paste you have bought.

Maybe someone on the GFL team will read your post and let you know the correct amount to use.