COMMENTS MADE

• On Double chocolate truffle cake:

  Posted on 16th of November 2009

  Thanks Elderberry, we are pleased to hear one of our lovely users made this at home! Were you pleased with the finished result?

• On Butternut squash tagine with lamb meatballs:

  Posted on 9th of November 2009

  Sorry about that Caron, I have checked Paul's original recipe and he uses a whole butternut. I have amended it now.

• On Dark chocolate lollipops with cinder toffee:

  Posted on 3rd of November 2009

  Sorry about the omission. It should be 400g of caster sugar and its added now.

• On Key lime pie:

  Posted on 25th of September 2009

  Hello - sorry about the omission. It's 250ml of whipping cream that you need.

• On Hummingbird cake:

  Posted on 17th of August 2009

  Glad you liked this, have incuded the sugar in the method thanks!

• On Market Kitchen: Showdown:

  Posted on 5th of August 2009

  Hi all, Sorry about the mistake. Curries coming up!

• On Meat and potato pie:

  Posted on 31st of July 2009

  The butter 75g is added at the pastry stage

• On Moroccan-spiced pie with harissa yoghurt dressing:

  Posted on 27th of July 2009

  Sorry all it should be two raw beetroot grated. I have added it to the ingredients list now. Apologies.

• On UKTV Food becomes Good Food:

  Posted on 22nd of June 2009

  Hi all, Thanks for your comments, the messageboard link can now be found under the 'How To' section of the site. Here is a link http://uktv.co.uk/food/messageboards Nora

• On Pork ribs with coleslaw:

  Posted on 19th of June 2009

  Tell us how to give it a dose of the U.S.A!

• On Honey, almond and raspberry yogurt ice:

  Posted on 15th of June 2009

  Sorry everyone, it should be 300g of raspberries

• On Drunken chicken:

  Posted on 10th of June 2009

  Hi, chicken bouillon powder is basically ground stock powder - its available in any of the major supermarkets in the stock and sauces aisles.

• On Kashmiri chicken:

  Posted on 8th of June 2009

  Hi sorry about the incorrect credit - the recipe is indeed Anjum Anand rather than Atul Kotcher's

• On Pommes anna with eggs and rocket and walnut pesto:

  Posted on 18th of May 2009

  Sorry about this folks, it seems all the quantities dropped out of this recipe, which we have amended now.

• On Spiced couscous salad:

  Posted on 13th of May 2009

  Hello, sorry about the mistake, it should be 150g of artichokes rather than a 150 avacados!

• On Carrot and coriander soup:

  Posted on 13th of May 2009

  Thanks Jaye - a great tip

• On Tagliatelle with deli sauce:

  Posted on 12th of May 2009

  Sorry folks - it is indeed artichokes!

• On Ricotta and spinach pancakes with béchamel sauce:

  Posted on 11th of May 2009

  Thanks for spotting this oversight! We have now amended the recipe, adding the garlic and ricotta at the appropriate stages.

• On Beef pasties with mint, ginger and peas:

  Posted on 6th of May 2009

  Sorry everyone, we have now amended the turmeric in the pastry and the oven temp.

• On Lemon and garlic roast chicken with sweet-and-sour carrots:

  Posted on 5th of May 2009

  Sorry! We have checked the recipe and it should only be a large knob of butter rather than a whole kilo. Apologies for the mistake which was made when entered into our system.

• On Warm Jerusalem artichoke salad:

  Posted on 14th of April 2009

  You need to keep drizzling the olive oil in slowly until the mixture resembles 'runny mayonnaise' the quantity would be a tablespoon or more.

• On Lemon curd cheesecake:

  Posted on 14th of April 2009

  Hello Cookerman, you could omit the wine for water, let me know how you get on.

• On Brown stew chicken:

  Posted on 8th of April 2009

  We have now added the chilli to the recipe - of course you can't have Caribbean food without heat. Thanks for your comments

• On Olivia's chocolate cake:

  Posted on 28th of January 2009

  Sorry Beca - an 8 inch loose bottom tin would be best. Let us know how it goes

• On French onion soup:

  Posted on 19th of January 2009

  Yes of course any hard melting cheese -so cheddar would be good

• On Tom yum soup:

  Posted on 15th of January 2009

  Thanks Mrs Ed - we have ammended - just imagine counting a hundred and fifty peas by hand!

• On :

  Posted on 14th of January 2009

  Sorry about this David - I will take a look

• On Toffee apple puddings with toffee sauce:

  Posted on 14th of January 2009

  Sorry about this Maureen - I wonder how the sugar got omitted. I have corrected it now, let me know how you get on.

• On Macaroni cheese with ham hock:

  Posted on 14th of January 2009

  Hey Isabel - I would use good old firey English mustard. As it only requires a teaspoon - this needs more of a punch than Dijon

• On Iman biyaldi (stuffed aubergines):

  Posted on 18th of December 2008

  I find aubergines get a little tough and watery when you steam them. Roasting aubergines also gives a richer, toasty flavour. Let us know how you get on if you do steam them

• On Gingerbread house and people:

  Posted on 11th of December 2008

  Hey Jane,
  
  This won't keep any longer than normal gingerbread - two to three days maximum - any longer and keep it just as decoration. Remember what happened to Hansel and Gretel!

• On St Stephen's Day muffins:

  Posted on 9th of December 2008

  Thanks Jane, we have ammended the recipe now