Karen 15 - Hi, I think I may inadvertantly hi-jacked your topic, my apologies. It was seeing Frank Bordoni's name as the heading. Just wanted to let Frank know that I've just finished making and eating this recipe. The first time I've actually followed a Good Food Live recipe to the letter, I usually adapt and adopt ideas. So glad I did this time, though, it was superb. My wife and I sat beaming at each other across the dining table with sheer pleasure.

Frank, best wishes for the imminent opening of your restaurant. Where is it as we would love to pay it a visit? However, almost everywhere is difficult or expensive (or both!) to visit from the Isle of Wight, where we live.

Bazjay, no worries, (sometimes its good to start another topic heading, the old one gets a little stale) the recipe you made sounds delicious, will look it up myself. Karen

hello frank

not a lover of bananas, could i use any other type of fruit like apples, strawberries (when in season) etc...?

i love ricotta, i normally buy it to eat out of the tub lol

Thanks BazJay - glad you liked the recipe The restaurant will be open about Eastertime I think (lawyers and builders permitting!!) and is in Beaconsfield in Buckinghamshire.

Tina6, what can I say?!

Frank : Beaconsfield Lovely - what will you be calling the place? (Bordini's ???? - Can we offer ideas??)syllabub and coconut macaroons - sounds well worth a try ( I usually use unsweet desc coconut - should be ok??) You said 70% can get 72% 78% - try 85% (Lindtz)

Fantastic news, will you be doing Cookery lessons too? Is it in Old or New Beaconsfield please?