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Anna -Good Food

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  • Episode guide

    Episode guide

    Find out more about John Torode's travels around his native Australia on his culinary and personal journey through the regions.

  • Profiterole cupcakes

    Ren Behan’s profiterole cupcakes are made with chocolate sponge cake topped with light and airy cream-filled choux balls and a rich chocolate sauce

  • Crab profiteroles

    Simon Rimmer’s savoury pastries will impress dinner party guests, but he also serves them informally when mates come around

Comments Made

  • On Episode guide:

    Posted on 13th of June 2014

    Hi Jez, thanks for your comment - I'm afraid we only have one recipe per episode to share, but we hope you like them!

  • On Spicy chicken methi:

    Posted on 4th of June 2014

    Hi Joseph, thanks for your comment - we've checked the original recipe and it says 150g fresh methi/fenugreek leaves, or 100g dried leaves if you can’t get fresh. Hope this helps, let us know what you think if you make it.

  • On Spicy udon noodle seafood broth:

    Posted on 4th of June 2014

    Hi FrozenS, thanks for your comment - you can freeze the leftover broth to use it next time and you can eat the vegetables, or add them to a soup the next day.