Agreeing with Snoozy, I had poussin with a chilli sauce on Wednesday night and it was delicious and had plenty of meat on it for me, fab (bought from Waitrose).

Lucy - it is known as Nam Pla, so look out for that name too whilst seaching through the Oriental sauces.

It just takes practice....

||

Yes, you are right Black Mariah, it is part of an old cash register - the bowl bits were where the money went. I am sure he was giving this away as part of a competition on his website but probably long gone by now - sorry!

I am so jealous - I saw an episode of Kylie Kwong's Heart and Soul where she was having a steam boat party (is the recipe from there?) and it looked absolutely fantastic. Have a wonderful time!

Another thought Sue, try Sainsbury's:

[link]

If there is one local perhaps your Boss could call them? Btw, he sounds a really nice Boss!

Just looked on Waitrose.com and there are a few Waitrose in Devon but as I don't know the area I couldn't tell you if they were near Tiverton - perhaps you could have a look:

[link]

The goose fat can be found in the chill cabinet (top shelf) where they sell their fresh meat (or at least that is where it is in my Waitrose).

You pipped me to the post grubhead! Waitrose definitely sell goose fat and I am sure good deli's do. You can also buy it online too.

Unbelievable. I read about the lard shortage but do wonder about the validity of the scare as our local stores do not seem to have a problem and there are literally thousands of boxes of mince pies for sale (when they said these would be short supply too) and now this!

I have checked on ebay and have to marvel at some people's sanity. The prices are not too bad (a few are saying £10 or over but most are a little more reasonable) and some do state that the money is going to charity but, well, sheer madness.

Mind you, having watched Top Gear on Sunday where one of the presenters sold a half smoked packet of cigarettes on ebay for £6 I believe there are people out there that will buy anything on ebay....

Sorry, not sure what to suggest, hopefully someone else can suggest something - all I can say is that it sounds fab to me!

Are you able to cook it more without ruining the dish? That way you will be able to cook off the rawness of the alcohol.

Btw, how much wine did you put in with how much beef? Is it possible to put in too much wine in a casserole?

The information is still on this site and the cheesemaker was from:

[link]

Having looked up the origins of food words on the net, many of our foodie words came from the Normans:

Beef from the French word Boeuf, meaning steer; Veal from Veau, meaning calf; pork is from porc, meaning pig and poultry from poulet meaning chicken.

As to books on the subject, I could only find one (Amazon.co.uk):

"Ladyfingers & Nun's Tummies: From Spare Ribs to Humble Pie -- a Lighthearted Look at How Foods Got Their Names"
Martha Barnette

I have to agree that it is a fascinating subject and would be interested to hear if anyone else knows of books on it.

I see what you mean! Would be difficult wouldn't it? I watched this programme and I am sure it was just water she poached the chicken in. She put the chicken and all the veg, etc., in to a large pot with tight fitting lid, added water until it covered the chicken and veg (almost to the top of the pot), bought it to the boil and let it simmer - the chicken poached and a stock was formed.

D'oh! Just seen that you won the sausage maker from the Sausage Fans site - so you would have seen those recipes! Sorry

Another one you might want to look at is:

[link]

(I found this site slow to load, hope you have better luck)

Congratulations bubbles - have a look at this site, which seems to have all sorts of info on sausages including how to make them. Good luck!

[link]

I am sure that this is called a Friendship Cake and you add some ingredients and then pass on to someone else to add more, etc. I have found a recipe on the web but have no idea how authentic it is:

[link]

Hi ess, do you mean the big wooden block with two bowl-like wells? I remember there's been a lot of discussion about this and apparently it is part of an old cash register, used to put the money in, so not something off a shelf as it were.

Think I will stick to the pan method then - and as I use a small non-stick frying pan to make the scrambled eggs there is no messing about when it comes to the washing up!

Just seen who started this thread - Hello Gill! How are you? I do hope you are well - I do remember talking to you about your health many months ago.

I have just made scrambled eggs for the kids and I always use a pan - never tried it in the microwave to be honest with you. I just whisk up the eggs, add some ground black pepper and milk - takes no time at all. How do you do them in the microwave?

Friends for Dinner was originally a BBC production and the BBC Food website has many of the recipes from the series including Gordon Ramsey... but excluding Gary Rhodes - all down to copyright I suppose.

www.bbc.co.uk/food then click on find a recipe and select Friends for Dinner from the drop down menu.

I agree with Gaye, Clivedon has had some terrible review recently. Not stayed at the Compleat Angler but eaten there a couple of times and the food is superb. Macdonald Hotels is a good chain to look at as they own quite a few hotels in Oxfordshire and Oxford centre itself.

With regard to country houses, you could have a look at these links but I can't give you any personal recommendations as have not been lucky enough to stay in these sort of hotels locally!

[link]

Lord of the Manor in Bourton on the Water looks lovely as does Heythrop Park near Chipping Norton.

[link]

There are some nice places in the Wychwoods, Burford and Woodstock but might be too small and quaint for what your parents are looking for?

Hi Lisa, I live close to Oxford so can think of a few in the centre and also outside. Are you travelling by car? Do you need to stay in the centre of Oxford? Obviously it is more expensive to stay in the centre. What is your budget?

I know that Lotte Duncan had organised a foodie break with accommodation being provided at: [link]

It looks very nice and is walking distance from Oxford centre - see what you think.

I suppose it depends on where you live choywan. I can't buy fresh galangal where I live but have recently bought some in a Thai grocers in London and froze it. However, if you can't get to an asian/Thai grocer, you can buy it online:

www.thespiceshoponline.com

I agree that you can't omit it but you can substitute it with fresh ginger (not exactly the same but very close), which is widely available in supermarkets.

I agree with Rustie - having heard people like Michael Palin and soon-to-be-on-our-screens, Ewan McGregor on the radio recently about their respective travels, they come up with the ideas for their trips and then look for media interest. In these instances the BBC step in and pay for the right to show their travels, paying for some/much of it. The 'stars' however, own the copyright in the sense of the books that are created from the travels. This is part of the contract.

I have no idea what is in Gary Rhode's contract or the contracts of the people who appear in The Best, but I would imagine that the recipes created for the programme remain the property of the chefs. The BBC aired the programmes but that does not mean it owns the recipes. If the BBC owned the recipes of all the chef's shown - not forgetting Rick Stein, AWT, etc., then we would just have a bunch of BBC Chefs as opposed to creative chefs who are able to show their talent on our screen.

Again, not speaking as an expert but with very limited knowledge I am assuming we are able to see a lot of recipes on the BBC and UKTVFood websites as the programmes are commissioned by these companies but if an independent production company produced the programmes and contracted the chefs then the channel that ends up buying and showing the programme/series does not own the rights as such to the recipes.

Remember her in Blue Peter and am sure I have seen her in other kiddies programmes.

And I did see Deck Dates - think Street Mates done really badly with a cookery/nautical theme. But as people often say here - if you don't like it, don't watch it. So won't be tuning in again.

Having had a closer look at those recipes there is one there for Whale Curry Luksa(more commonly known as a laksa), which looks lovely - apart from the fact they say you could substitute the whale for dolphin if you want....

Hi Dickie - found this website that you might find interesting:

[link]

You will have to tell us what it tastes like!! Good Luck

I am always banging on about this place, I have bought online from The Spice Shop and think it is fab:

www.thespiceshoponline.com

if anyone wants to have a browse.

Sorry Lisa, if you do post his recipe it will be deleted as the site will get in to trouble with copyright laws. Gary Rhodes is very possessive of his recipes and the only way to get the majority of them is to buy his book or borrow from the library.

Oh, and Brie? This issue of GFL has a piece on Gino...

LOL Porridge! Not my cup of tea I have to say. The programme is based upon a 'luxury' liner, cruising up the Thames with a single person on board looking for lurve. Katy Hill goes off and hi-jacks someone (or should that be press gang?) and brings them on board to match-make whilst JM cooks up a romantic meal to set the scene. As I say, judgement will be reserved....

The new issue of Good Food Magazine mentions two new programmes on UKTVFood. One being a James Martin programme called Deck Dates, which they are saying is a cross between Love Boat and Blind Date... hhmm... will reserve judgement on that one...

But more excitingly is a programme called Good Food AM. It is a breakfast show with Jeni Barnett. I do hope this is a new programme and not simply a compilation of GFL and GFB.

Hi Mamma, I have bought ginger like that before and I have assumed that it has turned that colour because it is getting old. I did use it in a dish and it was fine but I ended up throwing the rest of it away. I am sure it will be fine in a marinade, certainly won't do you any harm.

Merv - did you contact GFL? They posted under your lager gravy recipe and asked whether you could get in contact with the view of the recipe being made on the show.

Unfortunately not here or on the BBC site - the recipes are copyrighted and the only way to get them is to buy the recipe book or see if your local library has a copy.

Hi penleigh - the BBC Food website has the Food and Drink recipes on it:

www.bbc.co.uk/food

If you look at their list of programmes under the recipe search, select Food and Drink, the moussaka recipe is on page four.

Brie, I am really most concerned about the amount times you are fainting recently... do you think you should have your blood pressure checked?

Had a quick trawl on the net and apparently balsamic vinegar is an acceptable substitute for Chinese black vinegar.

Gary Rhodes is extremely protective of his recipes and this site is not allowed to reproduce them due to copyright reasons. The BBC Food site has about 15 of his recipes but other than that you will need to get hold of his cookery books, sorry.

I see that the post showing Paul Bloxham's recipe has been deleted - even though it is on this site...

So annetoby, if you type Kick-ass Chicken Wings in to the search bar above and select recipes, Paul's recipe will come up - is that the one you are looking for? And have you asked this question before?

Congratulations Pug Lover!! I know that kiwichef has been extolling the virtues of this restaurant - so what did you have to eat? And when is the big day?!

Just had a look at the restaurant's website and the dish is Roast Maldon Partridge - so must be Partridge cooked/baked with Maldon sea salt. The menu looks delicious - are you going to go JaybeeV6?

I am convinced I posted on this yesterday Anyway, there are a few rabbit recipes on here and there is an Aldo Zilli dish that is served with tagliatelle - Coniglio al Forno.

Or being a cress I should imagine it will be easy to grow:

[link]

That site sells seeds for both green and red shiso (Perilla).

Hi, I am sure it is called Shiso cress and it seems that it is found on many top restaurant menus - probably explains why it is considered 'trendy'. As to where you can buy it, sorry can't help but if it is Japanese then maybe a specialised Oriental grocer could help?

This is the official site for the show:

[link]

Don't know if GFL will be there this year but should imagine they will be. As for tickets, do you mean to watch GFL? It is just a case of getting there early and queuing - was lucky enough to sit in the audience last year when James Martin, Lesley Waters, Simon Rimmer and Ken Hom were on.

Thanks for that Essex Girl - it was Hels Bels that was asking and it was Michael Moore's restaurant I think. Hope Hels Bels sees your post!

Well, if you are wrong Lil'Abby then I am too as I do exactly the same as you!

Yes please Terry188, I would love your recipe. I adore Indian food and I love cooking it - the more authentic the better!

There are also black mustard seeds, which I would personally use over any other for curries (brassica nigra) - smaller and stronger in flavour than the brown seeds.

Best thing for your friend to do, and I am sure she probably does this already but worth mentioning anyway, is to heat the oil on the stove first, then put it on the fondue with the burner going. That way the oil is already at a high heat and the meths is only keeping it at that temperature rather than heating from scratch.

Many thanks Baboush! Keep eating the chillies though - I adore them myself and have a freezer draw full. I won't chat on here, best leave that to Off The Menu, but good to see your post - and yes, Simon Rimmer is a bit of a hunk...

Now in danger of continuing this thread I shall stop... promise... just didn't want Baboush to think they were being ignored.

Hi Kromusdomus, I had to look on Google as I had not heard of Sterno but it seems you can buy it easily online (not sure about the shops though - maybe a hardware shop or camping shop?):

[link]

Saying that, I've only used my fondue for oil based recipes and used methylated spirit, seemed to do the trick.

I thought I had posted but it didn't seem to go through. I wanted to say that I thought this thread has probably run its natural course and should be left? The original post was in praise of Tamasin DL and the thread has subsequently gone awry.

Hi Sonia - I am confused now. I went back to look at the book 'A Curry in France' to see if it were just recipes and have come across 'A Place in France - An Indian Summer' which is a book that covers both series and also has some of Reza's recipes in. As to what the first book is I have no idea! Can't find any info as to whether the house was sold or not, sorry.

Hi Sonia - there is a book to accompany the series called 'A Curry in France' written by Nigel Farrell if you are interested.

Why not pick a cuisine? What about a Thai buffet - with satay sticks with peanut sauce, Thai fish cakes with chilli dip, one pot of green curry and side dish of rice, etc.? Or Italian - with antipasta, stuffed vegetables, rice salad with grilled, marinated meat or maybe home-made pizza? Whatever cuisine is your favourite.

Just re-read my post... cynical? Moi? Never!!

Hi Sonia - no, Reza was brought in for the second series. Nigel's friend was Nippe(sp?) but Nigel went on to have a crazy idea about opening an Indian Restaurant and used the house (without Nippe's knowledge) as collateral for a loan. Reza was brought in as the expert in how to run an Indian restaurant by Nigel - but I think he bit off more than he could chew! Sadly (or inevitably, depending on how you look at it) the restaurant has now failed - but I am sure has made Nigel lots of money from the programme as it was great viewing - and Nigel is one of the producers of the programme....

I found this recipe:

Fried Tofu Steak with Minced Beef & Homemade Taiwanese Chilli Soy bean Sauce by Ching He-Huang on the site - is that the one?

Just to throw in my two pennies worth - as a complete omnivore I would not be mortally offended if I went to a dinner party and were served food that did not include meat or fish. There are so many wonderful dishes out there that are vegetarian that meat eaters shouldn't feel hard done by if they were served them surely?

Trudi's idea of a risotto is a good one - what about a really good 'meaty' wild mushroom risotto? Served with a rocket salad and crusty bread?

I adore meat - especially rare roast beef or pink lamb but I don't eat meat everyday - surely a bit of balance is good?

Not really sure what the point of this thread is. p.k. can you explain what you mean by 'real Indian food'? And I don't understand lellysmum post either - Reza lives in the UK and runs an extremely good restaurant. By all means dislike a presenter for whatever reason but Reza is a chef and restauranteur who creates good Indian food.

My Delia Smith's Complete Cookery Course is the most battered, food splattered cook book I have. I agree with Essex Girl, her books are a good starting point for anyone. I adore other cuisines and chefs, but St Delia is a very good standby in the kitchen for good basic cooking - and as jennifer has said, her recipes do always work.

I was in my local health food shop yesterday and saw that they sold Aduki beans - so worth trying your local one.

I have a fondue set that I haven't used for ages but when we did it was always for meat - we heated some vegetable oil in the pan and then dipped raw meat and some veg in, serving it up with a salad and potatoes or rice along with crusty bread. I have read of people using a stock with wine rather than oil - a bit like an oriental steam boat - which sounds delicious! Mmmm, might have to dust it off now....

Not sure if Mamma and Snoozy are about at the mo but hope they don't mind me speaking for them - Mamma is a pro chef and works in a restaurant in Essex; Snoozy is a professional cook working in a private home and does some catering too.

LOL notright! Well, to satisfy those cravings you will need to go to

[link]

Most of the Ready Steady Cook recipes are there. Good luck!

Sadly I don't think so frexy. No slur on Deleeder but Pinnie's sense of humour was unique and some of his posts almost poetic. *sigh* still missing Pinnie... perhaps we should start FRYUP again.... *sigh*

Blimey, thought I was going mad here as I answered this question yesterday along with Snoozy, then realised that Jennifer has asked this before under Recipes. Phew!

A banana shallot is a longer and larger version of the small shallots we are used to using in our cooking. It isn't really banana in shape but bulbous one end and thinner at the other. If you can't find them in your supermarket or grocers then you can replace them with ordinary shallots.

From previous experience of posting on this subject I await to be shot down in flames, but you can buy fresh curry leaves online from:

[link]

This is run by Birgit Erath, who has appeared on GFL a few times.

I find fresh curry leaves are better than dried and you can freeze the fresh leaves well, so don't worry about buying in bulk. If you do want dried curry leaves however, there are quite a few online sites that sell these too.

Definitely agree with you about AWT and Food and Drink - bring it back!!!!

But what about some original series ideas?

Lotte Duncan on the history of British food; Mitch Tonks with a new slant on fish (Rick Stein isn't the only chef on this planet that cooks fish); Valentina Harris in her cookery school; Ross Burden visiting countries such as Vietnam and Korea; Guy Wolley visiting all the large regional farmer's markets...

There must be so many other ideas out there! What do you think?

Was it the Chocolate Raspberry one? Oven temp 180C - put Pavlova in and immediately turn oven down to 150C for one hour to one and a quarter hours. Then turn off oven and open door, allowing pav to cool in the oven.

Just had a look on Google - searched Candida diets - and it threw up a number of sites you might find of interest. One in particular: [link]

It also showed that there is a book called The Candida Diet Book which you can find on Amazon.

Good luck!

I am sure the kitchen depts in stores such as Debenhams or John Lewis sell them. I know Cargo sell them too if that helps. Couldn't live without mine!

My pleasure Chris! Let us know what it is like and whether you spot any chefs or celebs in there.

Blimey Sonia, you are absolutely right - just had a frustrating search on Amazon but finally got it. I was given a copy of the book (along with other cookbooks) by the good people at GFL for a charity raffle so I knew it existed. I did a Google and followed that link, which took me to Amazon. But trying to search from scratch on Amazon is very tricky, how peculiar!

And don't get MammaChef started on meeting chefs - what with her snogging Jean Christophe Novelli(lucky girl), having Simon 'The Hands' Rimmer talking about her assets... well, I could go on...

ok, so you don't want us all to scream at once, but can I start first? Aaaarrrrrrgggghhhhhhhhhhhhhhhhhh! Thank you.

Is the Laksa recipe your own Rachel? If so, can you post it? Many thanks!

I did thank you - a full roast with all the trimmings, my fave Sunday lunch! So not a bad day after all! Here's hoping it isn't too early a start tomorrow...

I think it was Vingt Quatre, in the Fulham Road, it is open 24 hours according to this website:

[link]

And I think the reason you lost the rest of your post is because using double quote marks seems to cause this site problems - best to use single quote marks or stars.

Depends what you are looking for - but try www.relishthecontinental.com for an excellent range of oils, vinegars and pates, pestos, and loads of other yummy things.

The BBC Food website has the recipes from this series and there is also a book that accompanied it called 'The Nation's Favourite Food'(strangely enough!) - Amazon have got it for £7.79 at the mo.

Gastrovolpe2 - it seems if you use speech marks it cuts off your post. If you want to quote best to use single marks ' ' or * *. Please post again.

I didn't see the programme but Loualla Austin has been on GFL and one of her recipes is on this site - Soutsokakia (that's beef rissoles to you and me).

I suspect that DeLeeder's recommendations aren't really what you are looking for. You didn't say where the concert was but Covent Garden is a nice place to eat post-theatre/late night - the following website lists places to eat late and many of them have special offers on:

[link]

But as MarkV has suggested, Soho is also a good place to find late night dining.

As I said previously, I suspect my previous post was not what you were looking for at all. Further Googling (not as painful as it sounds) found a couple of old recipes for small beer, one being ginger beer and the other had all sorts of strange things in it including dandelions. Any clues as to what your Grandmother may have used?

I Googled and found a site with George Washington's recipe (if we are talking literally about the drink small beer). It also says that if you make it the way they did in George Washington's time it will have an alcohol content of 11%! So 'way da go' to your Grandmother!

[link]

Apologies if this is not what you meant, but it is interesting nonetheless.

The Guardian today has an article on pomegranate juice - apparently it has more antioxidants than green tea and is full of vitamins and potassium. The article says you can't buy it over here but you can buy a drink called Pomegreat from Sainsbury's or Waitrose which has pomegranate juice in it. The pomegranates we have here aren't right for making the juice (article doesn't say why) and it is virtually impossible to squeeze your own domestically. Fascinating stuff.

I have been to Rogano's a couple of times and have to agree it is absolutely wonderful - the first time I just propped up the bar, drinking Black Russians, taking in the art deco decor - it really is a beautiful place. The second time I sat in the restaurant and enjoyed the most fantastic seafood. This was quite a few years ago now (over 10), but am glad to hear that it is still as good.

super noodles may only be 170cals per pack, but what about the additives? And what nutritional value do they have?

Sorry, you and I will have to agree to disagree when it comes to this particular 'food' (using the term loosely).

Erm, DeLeeder, are you the person that has previously posted about getting the gorgeous Nigella Lawson 'banned' for making food you thought was bad for us? And there was me thinking that bad for us meant being full of additives, fats, colourings, sugar, sweetners, etc., just like super noodles, shop bought mash, apple pies and chicken from fast food joints.....

LOL Rustie! I can 'detect' after just eating one asparagus spear!

And just remembered: Porters, 17 Henrietta street, Covent Garden - wonderful British food including roasts, fish and chips and gorgeous puds like jam roly poly, etc.

I had the most fantastic rib of beef at the Savoy - beautifully cooked.

Sorry to hear that you can't get hold of these where you live, I really don't understand why the large supermarkets aren't stocking them near you as nearly every one near me does (I live in Oxfordshire). If you are going to London then I can only suggest asking in a large Waitrose or Sainsburys (or even good old M&S). Good luck!

For me it is to steam it - snap the hard, woody stems off, leaving the tender tops; place these in steamer for about 4/5 mins and then test. Overcooked asparagus is horrible so keep checking it. I love asparagus with fish dishes but also have it with meat - entirely up to you. Try searching this site for asparagus and see what ideas you might get.

Oh congratulations Wino!!! You won't be able to live up to your nickname for a while then!

Hi Lil'Abby, from what I can gather, the restaurant took over the premises of a French food shop called Randall and Abin that had been there since 1904 - so presumably Ed decided to keep the name?

What about Ed Baines' restaurant in Soho - Randall & Aubin.

Hi, it is called Star of India - 154 Old Brompton Road, South Kensignton, London, SW5 0BE, 0207 373 2901. I went there years ago and was lucky enough to find Reza holding court that night!

I don't know if this will help but by doing a Google search I have found a site that says what the Australian's call icing is in fact 'frosting' so not icing as we would know it here. But, there are loads of recipes for frosting on the web - it would depend on what flavour she was looking for.

Oh, I wouldn't worry Terry if I were you... if you google Victoria Trevor Portsmouth, your post is 4th one down in the search results! So the whole world wide web knows!!! :P

But who is Victoria Trevor?

I think Laab is Thai for salad, so kiwichef was saying that perhaps David Pritchard was making a pork salad or Laab Moo?

If you haven't got a key with 'Alt Gr' written on it you can press the 'Ctrl' and 'Alt' key together when pressing the € and that will work too.

Damsons are a type of plum and are absolutely delicious. Are you looking at a particular recipe?

As long as you follow the defrosting instructions properly - i.e., don't try and thaw them in warm water, etc. - as Bindyrose says, you only need to warm them through in your meal. The worst thing would be to cook them for ages as they go really rubbery and horrible.

Terry - just seen your reply! Calm down man - think of the blood pressure...

Oh, I wish I had an Aldi near me or a Morrisons! I have now stopped buying meat at Mr Oliver's fave supermarket as I think it is so awful and prefer to buy in Waitrose or Somerfield. The difference in taste is amazing and I was so fed up with buying beef that tasted just dreadful. I am with relishmama about the mince from said store. When I can, I buy from the farmer's market but our local market is not great.

jaybee - there are quite a few recipes for pesto on this site and it is worth making your own. I know Helen's pesto is fab but supermarket pesto is really not good. Last week's newsletter from UKTVFood had four recipes that included home made pesto.

Hi Terry - yes, that is exactly what I meant, it is great stuff. I agree with jaybee that it is expensive but you are right that you don't need a lot and it lasts ages in the fridge. Nigella Lawson swears by it!

I don't make my own fish stock but rather than buying stock cubes, try the liquid fish stock in small bottles (if the supermarket sells it, it will be by the stock cubes). It is a concentrated fish bouillon with far better flavour than cubes.

... or putting it another way... nice bit of rough

Sorry, must be the weather...

With you there Porridge! It doesn't say whether it is new or old I am afraid, but I suspect it is a re-run.

There is also an interview with Sophie in the latest edition of BBC Good Food Magazine about the new programme. Apparently there are 15 episodes in total - so something to look forward to. Sophie has a new book out in October called The First Time Cook, presumably it ties in to this series.

Just got the UKTVFood newsletter and you will all be pleased to hear that Tony and Giorgio will be back on UKTVFood next week, starting at 3pm 2nd August.

LOL Gaye! I definitely watch too much TV but those ST ads irritate me so much that I just remember them. Isn't it amazing that only 3 out of 15 could recall the ads? What does that tell the advertisers? That women shut off when those ads appear on our screens? I don't want to know how active women can be at certain times of the month - I am just interested in price (which is NEVER mentioned) and efficacy of the product.

I agree with Lil'Abby's first comment Nick - I know what periods look like, I have one every month and have done for the last 26 years and will continue to have one for many more. I do not want to see commercials for sanitary products using red dye - would make my stomach turn. However, I do laugh at the commercials where women become absolute party animals during their time of the month. I have to say I do not feel like salsa dancing in the street or donning a pair of rollerskates and skating up a beach with a pair of dalmatians!

I haven't got the recipe but the programme is repeated again tonight at 9pm if that helps?

Well, apart from saying 'lucky you and can you bung some this way!', you can most definitely freeze them. I always freeze my chillies and chop them when they are still frozen. They thaw so quickly that you can take them out as and when you need them.

The way I do it is very like Snoozy's but I also add some worcestershire sauce along with the beef stock to add a little kick.

Sorry Livewire, we posted at the same time!

Hi there! I have to admit to preferring the more traditional home-made Indian food than some of the takeaway dishes but the question has been asked here before and I remember someone recommending:

[link]

However, I do think a lot of what people are looking for is the same consistency you get from restaurant/takeaway food. If you blend your garlic and onion mixture as well as whizz up your chopped tomatoes in a blender, you get a lovely smooth texture. Also, dry frying whole spices and then grinding to get the powders you need ensures you get the fuller flavour. Good luck!

Fresh Kaffir Lime Leaves can be brought from Birgit Erath (who has been on Good Food Live a few times) - her online site is The Spice Shop

[link]

The leaves were in excellent condition when they arrived and froze beautifully - they were also extremely good value! Her fresh produce is very good as to are her dried spices.

I have just noticed that I said 'love wrap' - sorry about that, sounded very rude. I actually had a 'lovely wrap'!

Hi Gilly, you can buy the Balsamic Jelly from www.relishthecontinental.com, which is relishmama's site.

As to what the jelly tastes like , I simply could not say... as mamachef chose to open it AFTER I had left on Sunday....

You can also do a search under minced pork lettuce wraps - one recipe it brought up was a Korean one:

www.hub-uk.com/foodpages11/recip0508.htm

I have had a love wrap using spicy beef which was one of Nigella Lawson's recipes.

Where is kiwichef when you need him? There are two dishes on this site that you might be interested in - Mini C's Melon with Coconut and Snowflake Ice and Ed Baine's Thai Fruit Salad, which he has with a coconut sauce. Good luck with the dinner!

It's 2110 and hope I am in time! Type Apple Tarte Tatin in the search bar above and select recipes - Curtis stone has one on here.

We have a Chinese fish and chip shop (actually a Chinese takeaway that also does fish and chips) - the fish is fried in a very light tempura-like batter and the chips are not fatty at all. Perhaps it comes down to the oil and batter? All I know is I prefer the Chinese fish and chips from our other more traditional chip shop.

Must just be my mind then... :D

LOL Sonia! I thought the same thing! Not sure if they were naked men but what does it say about our frame of mind!!

Hi Lots66, that would be Kitchen Invaders then. The recipes from that series are not on this site and I can't see them on the BBC site either. I suspect his recipe wouldn't be that much different from Tamasin's one that Terry posted about, which you can find here.

Hi Helen - whereabouts are you planning on staying? The Cotswolds cover a great area that spans many counties. I live in Oxfordshire and know of some places if you are interested.

As Terry has said, Nisbets is very good but just wanted to put a word in for Amazon.co.uk - they too have an mandolin for sale at £19.97.

Delia 'confessed' at an opening of a cricket pavillion in May - it was widely reported in the press. Apparently it was when her husband played cricket back in the 70's and 80's and she was on the cricket tea rota. She said that if she was really busy she would sometimes buy the sandwiches from Marks&Sparks instead of making them herself! Well good on her I say!

You could always do what Delia Smith ended up doing for her cricket teas... buy M&S sandwiches!!

No, seriously, you could try something a bit different and use tortilla wraps instead of bread then have fillings such as strips of grilled chicken and salsa/guacomole or 5 bean salad, etc. Or if you think that is too different for them, use hardier bread such as ciabatta and have mozzarella with tomato.

Thinking on about this - when I said I know about doubling the quantities I meant fresh to dried. It has always been my understanding that if your recipe calls for fresh and you only have dried, you half the quantity if using dried, as dried has far more concentrated flavour than fresh. Otherwise, by keeping the same quantity of dried to fresh you are in danger of over powering the dish.

However, this is all by the by - as the original conversation was about kaffir and curry leaves and I still believe that eating fresh (when possible) is better than just using dried. But hey, we are all different.

I am sorry Spice Boy but you and I will have to just disagree about fresh taste vs dried taste.

I know about the doubling of quantities but my argument is that to actually eat a kaffir lime leaf is a much more pleasant experience than simply adding a dried one for flavour. The same with curry leaves.

I will forgo the inconvenience in the search of the taste - and if someone is going to buy online, which surely is no inconvenience as you yourself know, then why not try fresh? Surely you find the taste of fresh coriander far more exciting than dried? A finely sliced kaffir leaf is so far more exciting on the tastebuds than simply the flavour of a dried one?

As I say, you and I will just have to disagree.

What about toad in the hole with onion gravy, mash and veg? One of my faves.

My pleasure - when's the invite?

There is a basic short crust recipe on the site, just put that in the search bar above and select Recipe. However, not sure about the cream cheese bit - are you looking for a tart? Can you remember anything else that went in?

Hi there, all the Food & Drink recipes are on the BBC Food website. The recipe you want is at:

[link]

Thank you for that Rustie - never knew I had it! Just tuned in....

Sorry Rustie, only just seen your post - yes, I too got UKTVFood last night! NTHell must have flicked that switch for me! Thank you for the info on the Family Pack - sounds exactly what I need.

I know you are a big advocate of Natco Spice Boy but I really need to stress that fresh is best when it comes to curry leaves or kaffir lime leaves - if you are going to buy online, as you would with Natco, then go for fresh.

Peppercorn - if you are considering buying online then I would strongly recommend that you buy fresh curry leaves, they are not expensive and they freeze really well. The flavour is wonderful and you do not have to remove them once the dish is cooked.

Likewise to anyone wanting to try Kaffir lime leaves - the dried version are really no substitute for the real thing (the fresh leaves freeze well too). There is a wonderful recipe on this site for Crab Risotto with coconut milk and coriander by Ross Burden that uses fresh Kaffir leaves and it is superb.

Thanks Rustie, look forward to hearing if you can view UKTVFood after 9pm or not.

I know that the broadband I have is a higher speed and costs slightly more but interesting to see how much the 'Family Pack' costs as that is considerably less than I am paying - so will look to see what channels are in that (the kids love Nick Jr and Boomerang). Like you I only pay for my telephone calls so I think I am probably on the best deal(sadly) and wouldn't be cost effective to change.

That does seem like a good deal Livewire, I think I may have to look in to that.

I did ring NTHell this morning and a very nice lady said that HER screen said I should have been able to watch UKTVFood last night even though I had told her that MY screen was black last night. So I will see tonight if they have flicked a particular switch or not. However, she did say that NTHell have NO plans to show UKTVFood 1! Ho hum.....

Hi Caz, you can eat fresh kaffir lime leaves, they are delicious when finely sliced in dishes but dried leaves, be they kaffir, curry or bay are not pleasant to eat at all - they are just used for the flavour they give during cooking.

NTHell charge us £45 a month for the privilege but that includes the Sports channel. I am going to have to get rid of the Sports channel due to an economy drive and hope to reduce the bill, not sure how much extra that is. I would love to go to Sky but we are tied in to their broadband access and telephone too so to separate the whole lot out might end up being more expensive than it is now.

I still want UKTVFood after 9pm though!!!!

Well, there I was, last night, sitting in front of the TV. I turned over to UKTVFood as a respite from the football (sorry Kamila, can't have crossed my fingers enough) and... a black screen!! Did anyone else try and watch UKTVFood late last night? I was furious because once again NTHell deny their 'customers' - but why?? I despair - we don't get UKTVFood 1 and now we don't get the extra hours.

Can anyone explain that to me? Oh, if I could chance to Sky I would....

What about a bit of garlic and tahini paste? Surely would make it even tastier?

Well, you can add my mother to the anti-coriander club then - and I think you are all mad as it is the best herb out there IMHO!

Faces Rustie? Oh, you aint seen nothing yet....

:P :D :devilish:
:(

and I don't like sweet vegetables either...

You don't like fresh coriander? And people look at you as if you are mad? Ok then, here goes...

Sorry Merv, just realised what the thread was actually about! I have recently discovered (in the past couple of weeks) that I loathe and detest Papaya - strange thing to discover but there you go. It tastes of sick to me...

Ooooh, baby sweetcorn, bean sprouts, prawns, bok choi, peppers, etc., stir fried with some Thai spices, add hot stock and some coconut cream... serve with rice... mmmmm

If you can find a good fishmongers where you are Sweepee please let me know - I live near Oxford and only have the supermarket fish counters and they are pretty useless.

Thank you Frexy - it is much appreciated. I think I will make both the rice loaf and a sand cake - the kids will enjoy getting involved too. Fingers crossed we raise lots of money!

Thank you for that Frexy!

You certainly can on NTHell, in fact my little boy spent a lovely afternoon reprogramming our handset and I found out later that all our channels were in favourites, he had put some very 'strange' movies in the diary for later viewing and had tried to buy a film, a pizza and play a pub quiz. Lesson learnt there and the remote control is now on the top shelf in the kitchen!

Yes, I remember this has been asked a few times and I know that the following website was given as a source:

www.sugarshack.co.uk

Hi there - I am just guessing here, as I have ntl, but does it mean that it is one of your 'favourite' channels? On ntl, you can highlight your favourite channels using your handset - never worked out why, but there you go!

Annabel Karmel in her baby and toddler book uses half a muffin as a base - seemed to remember it worked quite well.

Hi Snoozy - yes there was a deletion and I would have thought that my post should have been deleted too but hey, what the heck.

Waitrose sell blue eggs, but not tried them so can't comment on the difference. I have always assumed that it is best to keep eggs in the fridge and then take them out half an hour before you want to use them.

I stopped watching it half way through the series but I think you may mean Chateaubriand ?

I too thought Toast was brilliant, a great read - but what a childhood.... and talking of strange childhoods, if you have not read Raw by AWT, then I can highly recommend that book too.

No, No, No - not the hair, who mentioned the hair, please don't mention the hair... aaarrrggghhh........

I have just posted this on the duplicate of this thread - so in case it get's deleted, here goes again...

Hi Cheese Monster - have you thought about putting it in a small food processor? I am not sure what quantities you are looking for but you could buy a large amount of ginger, blitz it in the food processor and then freeze what you don't need in an ice cube tray.

Hi Cheese Monster - have you thought about putting it in a small food processor? I am not sure what quantities you are looking for but you could buy a large amount of ginger, blitz it in the food processor and then freeze what you don't need in an ice cube tray.

Another trick that might work was one I saw for a barbeque - heat up the griddle pan and then using a piece of scrunched up tin foil scrape the bits off.

They are delicious brucelee - I toss them in to salads to add crunch. They are very good for you too apparently! Just looked them up and they contain protein, fibre, iron, calcium, potassium, zinc, well the list seems endless. I must add that the seeds are roasted first.

I will contact you Terry - but you really must also buy the book, it is wonderful. Mary, there is also a lovely, simple recipe in the book (and no, I don't have shares in the publishing company) for the mini mozzarella balls, wrapped in speck and on a bed of rocket.

Trudi - in Tel's case, very carefully! The stuffed mozzarella is more of a tower actually - slices of Mozzarella with a delicious smoked fish mixture in between. I can feel a special trip to the supermarket coming on...

I am with Blondie on this one Tel - forget the soggy pizza and do something different. I bought Valentina Harris' new book 'Recipes from an Italian Terrace' and the recipes in there are fabulous. She had loads of delicious recipes that would put a stop to your soggy balls! Baked aubergine with mozzarella, stuffed mozzarella, frittata with mozzarella, baby mozzarella salad... oh, the possibilities Tel, the possibilities...

My mood is seriously not improving... why am I always the only one that does not receive their copy of Good Food Mag on time? The past few months the shops seem to have the mag in before I receive my copy... ggrrrrrr

Going off to sulk *door slams*

The recipe IS under Delhi Belly - at the bottom of the page there are three recipes that are showing and under those recipes are the words 'see full results'. If you press on that link a list of 14 recipes appears. Lentil Pilaff is at number 12.

Sorry, but I felt I must step in and defend Rustie, who is always there to help people find things on this site and doesn't always get thanked.

Terry, I really can't help with your soggy balls and bottom apart from sympathising.

However, can I have what ever everyone else is on today??? In serious need here....

What sort of ingredients are you having difficulty finding in the supermarkets? Let us know and hopefully we can help.

Blackberry your post got a little lost here under the Equipment thread - Which programme recipes are you looking for?

If you click on Recipes, on the left of this page, it will bring up an extensive list of ways to search for recipes that are on this site. One of the ways is by programme but if the particular programme you want is not listed it means that UKTVFood are not allowed to reprint the recipes due to copyright reasons.

LOL Love Grub! Yes, that is Paul Hollywood. He is on GFL all next week, starting on Monday with Ross Burden - what a combination.... :P

I found this site, which you might find interesting as it gives all the details you need:

[link]

Hi red rose - I have just looked at Tesco online and they have listed an 'Opies Chinese Stem Ginger' under the 'cherries & mixed peel shelf' in the cooking ingredients aisle. I suspect their stores are laid out the same - so try looking for the dried fruits and it should be there. Good luck!

Hi Andy, have just made the Jalfrezi and it is looking quite good - I did add a teaspoon of sugar and also added about three tablespoons of pureed tomatoes to beef up the sauce a little (we do like our sauce!). Many thanks!

Hi Dave, had a look on the net for you and found the spice mix you want is Shoarma and I can only find one place online that sells it:

[link]

You could also try asking in an asian store if you have one near you. Good luck!

Mushrooms, parmesan and spinach is what Ed Baines uses in his recipe - but it really is a case of what can't you stuff a tomato with. The stuffed tomatoes I have had in Greece were stuffed with lamb mince, rice, onion and garlic - yummy!

Stevie, I would stuff them - stuffed beef tomatoes are delicious. Ed Baines has a recipe on here you could look at or you could try the traditional Greek version.

Ah, MammaChef, one of the best starters I have had is Singapore Laksa, a wonderful coconut milk soup with noodles, chicken, prawns, bean curd, etc., and then followed by a beef rendang - absolutely fab!

Hi Relishmama - we haven't been yet, still yet to find a suitable date. However, have looked an Mezzo and feel we want a more authentic Thai so will look at Steve4's suggestion. Many thanks!

Andy, that sounds wonderful and think I might make it on Saturday - quick question on top of Helen's - the bay leaves: do you really mean to dry fry these and grind them? I prefer to use fresh bay leaves - presumably best to put in to mixture during cooking? Or should I buy dried for this dish?

Do you mean for the supermarket? One of my faves is Leek, Onion and Potato soup but I know that Carrot and Coriander goes down well. Something like that?

If it must be tins, then some tinned veg is better than others - tinned broad beans are good for mash, with butter and garlic; beansprouts and bamboo shoots will go some way to making a good stirfry with a jar of sauce; tinned tomatoes are a must as they are the basis of so many meals - bolognaise sauce, etc.

But, if he can get down to a food market on a saturday around 3pm - 4pm, they sell off their veg really cheaply - a good tip if on a budget. Then make some soup, etc., and freeze it if he can.

Thank you so much Claire! I will try and find it on the web and have a look.

Is there someone living here that can get it for you? Sainsbury's sell it in their specialised food bit (not by the normal herbs and spices) and the sachet is small and light - would be cheaper than ordering online if you are only ordering one spice. Mind you, you might want to buy more when you've been on the site!

[link]

I buy them from:

[link]

Well done! Thank you for letting us know too. Now you can buy your whole spices cheaply in bags, grind them up and store them yourself at a fraction of the price of those small jars of spices found in supermarkets. I buy my whole spices online and it is so much cheaper.

Have fun!

Oh, Relishmamma, I am so sorry to hear that - there is nothing worse. I do hope it clears soon!

As for Martino... 'yah boo sucks... can't think of anything nicer...', memory going with old age, as well as teeth?

I am meeting up with a friend for lunch and we want to go Thai - we are looking at Soho/Covent Garden area. Does anyone have any recommendations?

Erm... nothing Martino....

Is this something to do with your impending birthday? Can't eat anything too lumpy? Better off on soft food? Aw, bless. :P

Hi Glynis, you can buy the rice direct from Merchant Gourmet:

[link]

BTW or btw = by the way

Would love to hear your versions though! Might be more interesting!

Mmmmm, why does the song 'I can't get noooo Satisfaction'..... spring to mind....

Deep fried Toblerone??? Please tell me you are only joking....

I didn't see the programme but if Mike is right then I know that Seasoned Pioneers sell Zahtar - Sainsbury's carry that range, but not sure about other supermarkets. You can also get in online:

[link]

I see that Kiwichef's wonderful comment has become victim to the moderators - what a shame!

I have heard someone talking on this site about melting Toblerone down in a fondue - which sounds so naughty - and also melting it down to make truffles.

Oooh, errrr, now there's an offer.....

:D

Bart's sell ready to use tamarind and it can be found in most supermarkets ( I buy mine in Sainsbury's) by the other spices and herbs.

Erm...Blondie.... and your recipe is.....?

Thanks for that Kathy - I had missed the trailers and didn't know this programme was on. Just looked at the TV listings and it starts tomorrow, 8.30am and 4.30pm.

Personally I don't think they are worth buying. Ginger is cheap to buy and you can bung it straight in to the freezer and grate it when you need it or whizz it in a food processor and pop it in to ice cube trays to freeze. I go through so much garlic and I think there is nothing nicer than crushing/chopping up your own. But, as I say, this is just my opinion!

I got my pair at the Good Food Show last year, but have seen them in my local Cargo. I should imagine you should be able to buy them in the kitchen department of stores such as John Lewis, etc.?

Answers on a postcard to...

I was intrigued with your tale of woe Glenys and had to look up Birman's on the net - what type of Birman do you have? He would certainly put my two in their places by his sheer size! (Cats that is, not the kids, but then again....)

I saw that Angi but I think Jeni meant that with all the popularity of Atkins it was good to see a dish like Macaroni Cheese coming back and being seen as trendy. So, unfortunately, if you are on Atkins Macaroni is still a no-no!

It is a great book Dorz, I love it. But it really depends what you want out of it - I don't cook from it regularly so not sure about looking at it as an investment.

The recipe can be found on this site for anyone that is interested:

[link]

Nigella says that she buys the Merchant Gourmet rice - their site is:

[link]

The rice there is called Nanjing Black Rice.

LOL Glenys! That has to be the first time I have ever heard of that! All I can suggest is buying a childproof fridge lock - you can find them in large Boots stores, Mothercare, etc., and hope for the best! The lock certainly kept the kids out but whether it will work for the cat...

Good luck!

Whoa, careful there Keith! Don't want to be doing yourself a mischief! Keep that blood pressure down!! And as to whether he would be giving a certain chef a run for his money.... mmmmm... not sure about that one....

I had the same problem last year and the good people here suggested I buy a small electric coffee grinder - which I did and haven't looked back since! I bought mine in Sainsbury's for £20 but John Lewis online sell them as well as other major outlets. But once you used it to grind your spices don't be tempted to start grinding coffee!

The Minghella Centre
Mr. and Mrs. Minghella
High Street
WOOTTON
Isle of Wight
PO33 4PL

Category: - Food and Drink
Description: - Dairy Ice Cream. Liqueur and Speciality Ice Cream. Luxury Desserts and Sorbets.
Wholesale, and available retail from many Island shops.

Oh, I give up. Clo1981, I have tried to help but have been thwarted at every turn. My posts keep being edited and the website address deleted. I wish you luck in your quest.

Well, Clo1981, you could do a google search for Minghella Ice Cream and get the details that way.

I think you mean Minghella Ice Cream - I found a site with their details

There is a Tarte au Citron recipe on the site by Mike Robinson if that is a help?

I went on to Amazon : www.amazon.co.uk : and searched for Marinade and they have numerous books you may be interested in. One in particular is Best 50 Marinades (published 2002) for £5.50.

Blondie - first time I have seen it! I did notice that the programme was made in 2001 but we couldn't get UKFood(as was) back then. Mind you, thinking back, even if we did I doubt I would have seen it - was probably suffering from serious sleep deprivation due to having two babies....

Did anyone see this today? I thought it was fascinating - what a wonderful programme! Today's episode was based around a cookery school in Chiang Mai and the street food of Thailand. It seems to be a series, so looking forward to seeing the rest.

I hope I didn't offend you MammaChef - as they say, you can't make an omelette without cracking a few eggs...

Oh, MammaChef - do get off the fence! I am feeling completely henpecked now - you really are ruling the roost tonight! Careful, you may end up getting egg on your face....

Yes, sorry Relishmamma, I agree. I too enjoyed Two Fat Ladies, they were such a breath of fresh air! I also love the Hugh Fearnley Whittingstal programmes - going as far back as 'Cook on the Wildside'. Never forget him cooking up some wood lice!

Clarissa Dickson Wright did go on to make Clarissa and the Countryman with her friend, Johnny Scott - which I thoroughly enjoyed.

I am a big fan of RSC and think that both Fern and Ainsley have bought something different to the show. With regards to Ainsley who "seems to not know what food is what", that is for the viewers benefit surely? If no explanation was given as to what the chefs were doing and how, then what would be learnt? I have picked up tips from watching that show for so many years and don't feel it is patronising for them to show someone how to chop an onion - not everyone can. However, I am sure, if you appeared on RSC, your skill standard would be discussed and therefore you wouldn't be shown how to chop veg.

The other point to remember is the time the programme is shown - it is late afternoon entertainment for all age groups and is not aimed at 'serious' cooks. I guess the demographic is quite wide ranging and the programme handles that well in my opinion.

Linda, found this on the BBC Food website which may be of interest

[link]

I love Sophie Grigson's programmes, keep those reruns coming UKTVFood!!! And loved MasterChef and still enjoy Ready Steady Cook. But I do have to say that I really adored Food and Drink with AWT, Oz and Emma and was really upset when the Beeb dropped it due to bad ratings.

Hi Helen - I can't recommend this lot highly enough. My order was dealt with very quickly and efficiently, it was packaged well and I was very impressed.

[link]

That is quite a venture Dorz - good luck! Keep us posted!

Dorz, please don't take it personally! Sometimes posts get buried and aren't always seen - so bumping this back up for you.

Deli's - would love one! We don't have one in our town (it closed and is now a Thai restaurant!) but have to travel to a nearby town.

I would love to have a deli mainly for ingredients and some items that don't require cooking - I wouldn't want to buy a dish that need reheating. Not fussed about buying dinner ware, flowers, etc., but would definitely like to sit in having tea and cake! And a very good idea to have catering - our local sandwich shop provides catering and is very popular with local businesses.

You say your deli wouldn't be in the UK - why not? Please come and open one near me!!

I would suggest (with no authority mind!) that you could use thick slices of large, flat mushrooms as a substitute - just thinking that they might have the same consistency as aubergine?

Hi there! Had a look on the net and found that Nigella Lawson has a range called 'Living Kitchen' which includes an amphora style jar that may be of interest - it is sold through:

[link]

I hope it is of interest to you.

Mmmmm, Pinwald, that would have to be non-dairy Cool Whip Light though wouldn't it??

Yours forever cheekily

If pastry is ok there is a lovely pear tarte on this site:

Tarte aux Poire avec Salsa de Mangue (Pear Tart with Mango Salsa) - assuming Mango is ok.

You could serve a little cream in a dish for those not allergic to dairy

Oh, michelle694, just seen that my post was in response to your other post about basins!

Having read your previous post I see you need about 20 of them! You could also try:

[link]

Hi, if you click on the 'What's on TV' link on the left handside of this page it will take you to the programme listings. Click on the programme (it was Good Food Live wasn't it?) and it will bring you to today's programme. There is a drop down box where the date is - click on that and select the date of the show you want (Monday's one I think) and it will bring up that day's recipes. Just click on the recipe you want for the details.

Thank you Porridge - chicken risotto sounds good to me, need to go ferreting for a tasty recipe now! I haven't actually cooked a paella before but I have got some saffron in the cupboard that I bought at the Good Food Show last year so that might be a possibility also.

Many thanks!

I need some ideas for tomorrow night's dinner, nothing special, but just need some inspiration. I have a small packet of King Prawns in the freezer along with some chicken breasts and thighs. I have the usual store cupboard basics like rice (basmatic and risotto), pasta, couscous, etc. Am going to supermarket tomorrow and can't think what to make! Help?!

Hi EllieB, the recipe can be found on the BBC Food website:

[link]

You got there before me Martino, I agree with you, I think135g of uncooked rice per person is an enormous portion - surely better for two people?

Lynne what a great idea! It would be lovely if Ross had his own web site telling us of his travels, etc.

Sorry to say Lynne that I have not won the lottery yet so us going to the Cape looks very shaky! However, on a more serious note, a Thai course in the Italian Alps would be slightly more affordable... what do you reckon? And what is this rumour about Cuba?

Do you mean 1 cup of rice per person? This sounds an awful lot - dependent upon the size of your cup it would mean about 180 - 200 grammes of uncooked rice per person. We tend to have between 50 - 75 grammes of rice per person.

Hi Tudor, sorry the link didn't work. Ross Burden is on GFL on Monday and he would be a great person to ask this question of. A thread has been started under Good Food Live heading asking for questions if you want to post it again.

Rick, I personally can't help but was wondering if I could come for lunch. It sounds delicious! I look forward to some replies as I think I might try this myself!

Just had a look on the net and apparently a screw pine leaf is a Pandanus leaf (like a palm leaf) - here's a link for you with more info:

[link]

I absolutely swear by my steamer - one of my favourite pieces of equipment. Veggies done in a steamer are wonderful and the base can be used for potatoes or swede, etc. I also steam pieces of fish in it. It is also space saving as you can steam/cook a meal on one burner rather than have pots and pans all over the place. So my vote would have to be for the steamer!

What about freezing? I have frozen thyme successfully and coriander. Doesn't seem to have a bad effect on them.

Hi, I not sure how much you want to spend but I buy spices from www.getspice.com and they sell spice containers. However, I ended up re-using the shop bought glass jars that once contained spices and re-used them for my own mixes.

It is ok girls, not sure I am in the slightest bit interested now....

:(

Well, I dunno - men!

I have used those packets for soups in the past - chop up an onion and garlic clove, sweat these off for a while in a little butter, add vegetable stock (and a little cream if you are not watching the calories), then add the salad leaves, warm through, season and then blitz in the food processor. Add more cream on serving if you wish!

Blimey - gives snogs on the one hand and takes away with another! What a big tease!!

:devilish:

PS: Rustie, 'old man' happy to pop over anytime!

No problems Ross, will have a think - some lovely restaurants and places to stay round here. Now, when would be a good time to meet.... and about those snogs...... are you planning a recce here anytime soon?

Do you have a Waitrose near you? They sell them vacuum packed and can be found in the fresh veg section.

Burford is just up the road from me and I know it well. Any of the pubs in the High Street are lovely and they do good food too. If you do come to Burford you must check out Mrs Bumbles Deli (31 Lower High Street), it is packed with the most wonderful treats!

Do you have any particular villages in mind? The Cotswolds covers a large area as lots of places like to think they are in the Cotswolds (sounds good on the tourist information and estate agent details) - where I live is like that!

You could try:

[link]

Kimi, one for when you wake... male and female flowers.....

[link]

I will say no more, otherwise I will start getting a reputation.

Short of being accused of having sex on the brain (I now know how to sex a holly bush....) I think this website explains:

[link]

I don't think it is the case of having different plants but knowing the difference between the male and female flowers.

I found this site which has the entire recipe on it:

[link]

On that site it is called 'Keep It Going' German Cake. What a lovely idea it is!

I have found a website called The Cooking Shop that sells designer products such as AWT's range and Nigella Lawson. They are selling her measuring spoons for ?16.75 and the link is:

[link] PRODUCTS

Many thanks for that nomesky - I did use tin foil and made it in my le creuset casserole dish which has a good fitted lid. I ended up bunging in a load of coriander to take away the burnt taste! This is the first time in a long while that I have followed a recipe and had a disaster - just a bit of a shock that's all!

I appreciate your advice and I will give the dish another go but next time will add more yoghurt and maybe a little water.

Sorry to disappoint but I am sure he has said that the bakery has closed.

Samantha - you don't live that far from me. You could try Asda at Jn 4 of M40 for fresh yeast, it is quite a large store. Lotte Duncan doesn't live that far from there - I don't think - so may be she will be able to advise further.

I was inspired to make the beef baked in yoghurt and black pepper after reading all the comments. It was in the oven for only an hour when I smelt it burning - took it out of oven and it was completely dry! I have added water and stirred but it has a slight burnt taste. I halved the recipe and, as I have a fan oven, turned it down to 160C. It is edible but a big disappointment - where did I go wrong?

:(

I am looking forward to the garlic balti Andy - sounds delicious!

Rustie without a comment........... mmmmmm, doesn't sound like the Rustie I know - must be an imposter.............

Bobtail - I am so sorry that I hijacked your thread somewhat! I have looked hard for you but cannot find anyone that sells it in this country. The only places that I can see that sell it are online sites based in the States or India and even then they only sell the tuber not the powder. I couldn't find any references to it being used in cooking only as a herbal remedy for, well, I won't go there again. Perhaps your best bet is to ask in a health food shop?

Well, sorry Ian, but you have left me completely and utterly speechless (hurrah, says you).

Sorry about that Julie, I see what you mean. Just saying 'Widely Available' doesn't tell you much - perhaps you should click on the Contact Us button at the bottom of the page and ask the question of the GFL team. They might be able to give you an idea which stores stock those items.

I must just leap in here - threads do go off on a tangent, it is the nature of conversing. When have you started a conversation about one topic and ended up talking about something completely different? Terry, it is nothing to do with being new - nobody should worry about posting (unless they are breaking the message board rules). I agree, and I am as guilty of this as any, some threads do look like personal conversations - but that sometimes is the fun of posting on here, having a good chit chat and giggle about things. However, it would be awful for people to stop posting on this board if they thought the threads were too clique(sp?). Apologies if that is the case and I do hope people will jump in whenever they feel like it.

I have always thought that Light Soy Sauce contains more salt than Dark Soy Sauce, so perhaps it is a matter of taste? There is a website I have found that backs that up but also goes on to explain about the other types of sauces and their use, so may be of interest:

[link]

Julie, the information is there - just click on 'What's on TV' then click on 'Good Food Bites' select the 19 February from the drop down menu and it will bring up that day's show. Just click on 'Lunch Boxes' for the info you want.

I hadn't realised that Tamasin had cooked with them before so had a look at her recipes but couldn't find the one you meant - can you remember any more about the dish? I did find a recipe for mashed blue potatoes and the dish is blue! Amazing - so it does seem that this potato retains its colour. So, like you say, I am going to have to try them!

And do you have to mention balls in courts?......

Hi Mamma - I think they were called Salad Blue and I saw them in Waitrose, they looked incredible. Would the blue stay true if boiled? And do they taste the same as other pots? Would love to know.

Just been shopping to buy potatoes for tonights dinner (trying out Mike Robinson's Spicy Lamb Hotpot from yesterday's programme) and they all looked in quite good nick. The varieties were amazing too - they had the blue potatoes that I have seen once on GFL. How do you treat these potatoes? Any differently from the 'norm'?

What an incredibly strange programme! We (my two children and me) are currently watching it. It is totally disjointed and extremely odd. However, my children really enjoy the 'Young Delia' and the 'Sous Chef Band' slots - as the kids are nearly 4 yrs of age I don't think Christina's suggestion is a bad one!

I personally can't make up my mind whether it is so bad it is good or whether it is so bad it is terrible. Will give it a bit longer.

I will pass on your comments (well, perhaps not Martino's one) and let her know she has been missed.

Ian - :D

Martino - Rustie is computer-less at the moment and Terry, unfortunately, it is not as simply as going to PC World but I will certainly pass on your sentiments! She hopes to back online by the end of this week.

Stop talking about me as if I weren't here!

Sorry, Ian, if I over-stepped the mark (good job you haven't seen my posts on Middle Eastern Ice Cream.......), thank you MammaChef! And an email has been sent. Martino - people will begin to talk!!!!!!

Moi? Never.

Er, yes....................?

Erm.... are you sure eating green potatoes has not had any affect on you Pinwald?......

Oh, Terry, you have just lost one of your cats? Sorry to hear that.

Terry, unfortunately Rustie is offline at the moment - computer seized and that was that. But hopefully she will be back soon!

Oh, Terry, can't imagine what you wanted to post and thought twice about! I was wondering about footballer's testimonials myself....

I have had no problems eating potatoes that have sprouted (just cut sprouting bits off). I would just be careful if they were green - best to cut/peel this out as I believe it will give you a funny tummy.

:D

LOL! Well, of course, I will naturally bow to your far superior knowledge Mr Burden but.... when 'looking in to' the subject for Bobtail I found that the Orchis mascula had two roughly oval tubers resembling a pair of, well, you know, you read my original post. Thus the generic and the family names are based on the word orchis, Greek for testis.

Apparently it is also the basis of the word 'testify'; in ancient Rome only men could testify in a public forum. To show the importance of their testimony, they would hold themselves as they spoke, and an oath was declared while holding another's..... well, there you go. Too much information me thinks.

Btw looking forward to Friday!

Blondie02, I am not sure you can post recipes from the Good Food Mag either but if you let Kimi know the month Kimi can contact the magazine by email on: goodfoodrs@galleon.co.uk or on the 'Back Issues' phone number: 01795 414754. I am sure someone will be able to help.

Hi Lynne - if you google for Prawn Puri quite a few sites come up. The first one looks quite good:

[link]

There are a few others there as well. An alternative idea is to email Reshma Martin through her website and I am sure she would help.

www. Reshmamartin.com

I haven't been brave enough to make this so would be interested to know how you get on!

I think that is a great idea Pearly - there are a few sites on the net listing Egyptian food and you could try this one:

[link]

Certainly whet my appetite! Have fun and enjoy!

Rosie, sorry about that, I assumed all his recipes from that series were on here. I am not sure which recipe you want but have found this site for you:

[link]

Is that the one?

Rosie, if you click on What's on TV and then click on Dinner in a Box, Curtis Stone's recipes from the series are there.

LOL bobtail - I found that one too! Have a look at this site:

[link]

Don't be put off by the paganism title, it is in fact a site listing herbal remedies.

You will have to excuse my ignorance but would you be looking for vegan chocolate? I did a search and found vegan dark chocolate and a 'milk' chocolate flavoured vegan chocolate but no white one.

You can go to this website and have a look if you are interested:

[link]

bobtail - just destressing at home and using google as a search engine. Amazing what you find on the net!

I have no idea whether I am allowed to post this but here goes - especially for TerryDox (and his wife):

The Orchid tuber is a double one and Orchis is from the Greek word for testicle (you can see where this is going). The plant uses the double tubers to feed itself, using one tuber at a time. When one withers it will feed off the other. The withered tuber was said to curb men's passions whilst the larger one was considered an aphrodisiac.

So Mrs Dox, I will leave it you which one you would prefer!

Okay, full of useless information tonight but did you know that they used to sell a drink on the streets of London, during the Victorian times, called Saloop? It was an infusion of Salep and milk and sugar. Well, there you go.

Well, you live and learn! Did a search and found that Salabmisri (Orichis Mascula) is sold in health food shops as a holistic remedy - apparently it is a nerve stimulant and a pick-me-up tonic 'known for its value in cases of sexual weakness'! So, best to go to a good health food shop and ask for it there.

Ok, so Gastrovolpe, you are going to withhold info until we all post? Well, here goes then....

Apparently, as I am no expert, ginger ale is a drink flavoured with ginger or ginger essence with caramel as colouring. Ginger beer is made by fermenting root ginger, sugar, yeast and water. Ale is fizzy and non-alcoholic whilst Beer is slightly alcoholic.

So is this right then?

What about doing savoury biscuits? Using the mixture you would use for cheesy biscuits say, spread out a thick amount and using a knife pucker the surface to create the hedgehog spikes. You could then dimple in the eyes and fill the depressions with poppy seeds. It was an idea I got from watching today's Big Cook, Little Cook on CBeebies where a baker made little hedgehog rolls - they looked brilliant! (Mental note: must stop watching kids TV)

Just having a look round and Tesco claim to sell it (they also sell online).

Do you have a Waitrose near you Leni? They sell Marsala wine - you can also buy it online from Waitrose Direct:

[link]

Sorry to jump in Michelle, but does your supermarket stock Patak's jars of sauces, pastes, etc? They do a Tikka paste you could use.

Hi - yes I did watch it and am enjoying it but... just call me an old cynic.... Nigel is a TV producer. Why did he choose an Indian restaurant of all cuisines? In such a small town? Good television maybe? And why is he so stressed about the local people not making a booking for the first night? Why would they? Mad dogs and English men and all that..... Nippi seems the only sane person on the programme.... Unfortunately, compulsive viewing.

Thanks for letting me know Colin - it is always nice to get feedback to a post.

Colin8, was it an episode of Kitchen Invaders you saw? If so, I saw it and thought the bottle looked wonderful - I've done a search and found a site that sells something similar but not quite a stylish as the one on the programme. See what you think:

[link]

LOL Trudi - didn't read the title of this properly either!

mmm food, if you go to What's on TV and click on Good Food Bites and then choose Tuesday 17th you will see all of Mary Berry's recipes from that programme.

Hi aski, this site can't show the recipes on here due to copyright reasons. However, he did produce a book to go with the series called Floyd's Indian which Amazon are selling for £9.09.

What an amazing fact - asafoetida curing colic! Wish I had known that a few years ago, would have saved a lot of tears as my little boy suffered so badly for the first 8 weeks of his life - not good for mother and baby bonding.

Have found one website that has a delicious sounding Pastry Twist called Chrust:

[link]

Sorry Karen, but I don't personally know of any but I am sure that others do - just give it a bit longer, more people might be on the boards tonight to help.

Hamsters, do you know if they have just started the diet or are they on maintenance part of it. This will decide how much veg they can have, etc. Do they live close to you? It would be easier for you if they could lend you their Atkins recipe books so that you could choose something suitable for everyone.

Can you tell us what you are making as a starter and pud as this will help in advising what you could have as a main?

Hi, I too am looking forward to the next programme. Although I do find Nigel a little cringe making - he seems to be making a bit of a fool of himself with his girlfriend Celine.

Reza's restaurant is brilliant, the food is gorgeous - I was lucky enough to be taken out for dinner there (many moons ago) and Reza was there acting as a very entertaining host. He was a scream! The restaurant is in the Old Brompton Road, South Kensington if anyone is interested.

The programme you mean Gaye is A Place in France: An Indian Summer, C4 Thursday 8.30pm. This is the second series, the first saw Nippi and his friend Nigel buy a rundown house in France and do it up. This series sees Nigel living in the house and having a hair brained scheme to open an Indian Restaurant. He turns to Reza for help and backing (as you do) - so promises to be very interesting. Reza was so rude about Nigel's taste in home furnishings I am surprised that the business venture ever took off. But apparently it did and the restaurant is still going!

Rumbled.....

LOL Terry!! I did notice that you had posted originally Old Gee Spot so I am very pleased to see that the word 'Old' has now been dropped. I have to say I have been called many things in my time but this is a first....

Oh, Terry am I so transparent? Still crying here trying to work out whether Entire Butt is done by hand too... And Rustie, you might not be an expert at doing it by hand but you obviously have experience, so could be seen as our resident expert.

:P

I really wanted to make a comment about whether Deep Shaft was done by hand but I am having difficulty seeing the computer screen through the tears of laughter!

You lot are SO funny!!

:D

Well done Frexy!!! I have not laughed so much in ages, I really needed cheering up! The bird does sound delicious, not sure I have the courage to try it but after your description I might just have to!

And Rustie- LOL! Bet a bird with a beer can up its botty would sing very loudly but probably out of tune....

You could create individual vol-au-vent cases and use that as a filling - you would just need to buy some ready roll puff pastry. Perhaps serve with a rocket salad?

We have a new Thai restaurant opening near us on Monday, which I am very excited about as we only have the usual Indian/Chinese/Italian, etc. This restaurant has branches in Reading, Bicester and Marsh Gibbon (nr Bicester). Has any one been to the Suwanna in any of these places? And if so, what was it like?

Those websites are brilliant Rustie! Still not sure I want to try sticking a can of beer up a chicken's bum but the pictures are hysterical!

With Kamila on this one - we used to love using our fondue to fry meats (we used chicken and sausage as well) plus vegetables such as mushrooms, cubes of pepper, etc. I would then serve these with rice salad, salsas, new pots., etc. Mmmm, all this talk almost makes me want to go dust the thing off.....

I have only just caught up with this thread and my mind is boggling. I just can't get my head round a chicken with beer up its bum. Think I will stick to a Thai curry tonight....

Blimey, away for a few days and what do I miss? Martin, if le chef does come to cook remember your friends!!

Certainly with you Sharne about having a good knife but if I could have one other utensil it would my wok - here's hoping the desert island has coconut trees on it! All that coconut milk...mmmmm.

I agree with Andy, I tend to reduce the temp by 10 degrees and always check the food about 5 - 10 mins before the end just in case.

The most recent discussion was under Sausage Skins earlier in January. The website found that supplied the casings on that occasion was:

www.spicetech.co.uk/mygourmet.htm

Paul, not sure which programme you are looking for but a lot of the recipes are on the BBC website:

[link]

Think Sylv was having a bad day!

Ollivander, you could try Channel4's website:

[link]

There are quite a few of her recipes on there.

What other ingredients were in the dish Ann? It might not be the onion that is making it bitter. Could you tell us what you were making?

You what? Obviously the word**** is on a hit list somewhere... oooh err Missus,****ter ye not!

Ooh, err, I have been asterisked... not sure why, I can assure you it was nothing rude... me thinks we have some new software on here with atitude...

Ooh, Mand1966, you've****illised my tastebuds now! What are you making? I made a dipping sauce the other night, similar to Karen's suggestion but added honey rather than sugar and also added some white wine vinegar (would have added rice wine but didn't have any) plus a dash of toasted sesame seed oil. I think it is just a case of add a little of this and that until happy.

Hi aski, if you type Crab in the search bar above and search under Recipes there are some really yummy dishes that include oriental/asian ingredients. My personal favourite is the Crab Risotto with Coconut Milk and Coriander - it is absolutely delicious.

Well, Rustie, I did send you three cyber hugs but the mods seemed to think that you shouldn't have got them or you didn't deserve them! They have been deleted. :(

So...

x 3 to you

:devilish:

Sorry, my previous post seems to have been cut short for some reason. Meant to add....

No, couldn't possibly, she is too perfect for words and therefore priceless....

:P

Oh Lordy - will that woman never let me forget!!! Did I say defective??? I meant PERFECT!!!!

Found another site offering the beans at half the price of the previous site (they don't come in a nice glass jar)

[link]

However, I think you can just use dried beans bought from the supermarket instead if you wanted.

Hi Pippin2, just watching tonight's episode of the Tanner Bros and James is with a young lady, but as I missed the first few mins of the programme I can only guess that it is his girlfriend.

Hi, I did a search for Baking Beans and found an online store for you:

www.cooknkitchen.co.uk/k_baking_beans_in_jar.htm

I didn't see the programme yesterday so not sure which dish you mean. However the recipes from the series are on this website. If you click on 'What's on TV' on the left of the screen and then click on 'Just for Starters' you can then search for your recipe.

BeccaNurse, there are a few online stores I have found that sell them too:

www.elgars.net/coffeeaccessories.shtml

www.lacafetiere.com/Consumer/Products/Consumer_products_Acc_CafetiereCovers.asp

Good luck!

Hi BeccaNurse, cafetiere covers used to be all the rage - you could get them in all sorts of designs; little outfits such as a butler, maid, etc., and others in patterns such as tarten or fleur de lys. You used to be able to buy them in places such as Cargo, Debenhams or John Lewis - anywhere that had a good kitchenware dept. Perhaps a big department store would be a good start for your search.

Don't know which one he uses but if you go and look at www.nisbets.co.uk they have a comprehensive range of portable stoves, just click on Machines on their home page.

Oh dear Anna, I do sympathise! We were loathed by the hotel we had the misfortune to have to stay in for four weeks many years ago. Their restaurant was dreadful and there are only so many meals out that you can eat so... we ordered takeaways. We called room service for plates and cutlery and called restaurants for takeout. The hotel had to suffer us as we had such a large booking with them.

I promise that if I am ever lucky enough to stay at your hotel I would not eat in my room.

The following website - viewed as a PDF file - states on Page 5 'PET Urban Myth Hits Australia' and is dated December 2003. Apparently the scaremongering occured in the States a couple of years ago and they think that an employee of the Queensland Department of Natural Resources and Mines resurrected the email and sent it to friends and family, who in turn sent it on. As more and more people received it, the fact it was sent by the Queensland Dept of .... it looked official and the story got legs. Local press and radio picked it up and you can imagine the scare it caused.

www.waterquality.crc.org.au/HS/pdf/HS32.pdf

This is an extremely interesting report and one that should put everyone's minds at rest.

However, as you say Oscar2, there is still the real problem of bacteria growing on bottles that are not washed/dried properly, especially if they have narrow necks (not easy to get cloth or brush in to clean).

Well, I was extremely alarmed and concerned when I read the original post stating that reusing plastic could be harmful. Both my parents reuse small water bottlers all the time so I did a google search. I used 'PET DEHA warning' and found a number of sites debunking this theory. Apparently the original scare came from an unscientific thesis written by a student at a University in the States. This thesis was not reviewed by anyone in authority and the media picked up on it and ran it as a good scare story.

The International Bottled Water Association (IBWA) has said DEHA is neither regulated nor classified as a human carcinogen. Further, DEHA is not inherent in PET plastic as raw material, byproduct or decomposition product. DEHA has been cleared by FDA for food contact applications and would not pose a health risk even if present.

Some bottled water companies do recommend not reusing bottles but this is because of the danger of bacteria building up on bottles not washed and dried properly.

Oh, Mary, a little harsh no? What was your typo by the way? Was it a funny one?

And then of course what happens if Rustie is defective? What is the returns policy on this matter. No, I don't think I will be making a bid this time, will pass thank you.

It is not so much the buying of Rustie online I am concerned about but the delivery. What if I am out when the courier calls? Will they throw Rustie over the garden gate or chuck her in the Recycling Box and push a note through my door? And that is not to mention the cost of the postage and packing....

Mark, just having a surf through the recipes and found Martin Blunos' recipe for Beef Pirags which he serves with Borsch - they sound very similar to what you are looking for. Just type Beef Pirags in the search bar above and search under Recipes.

I can see where you are coming from Deborah. However, I've found the programme quite refreshing as it is so much better than watching one chef just talking and cooking to camera for a full half hour. In fairness to UKFood, the blurb to support this programme does explain that the series includes visits to local producers as well as interviews with the family members and mentors.

On the whole I have found the series quite entertaining so far. Also love the new Tony & Giorgio series too.

You can search for the info under the heading 'What's on TV', look under 'Good Food Live' and search Friday 9 January - the page will come up with the whole show:

www3.ukfood.tv//GoodFoodLive/?pID=4&TatsteID=124

Sorry, duddal, the BBC do have most of the recipes from that programme on their website (www.bbc.co.uk/food/friends) but for some reason Gary Rhodes is the only one I can't access. Can only assume there is some copyright issue.

I enjoyed it too - found it quite a refreshing format, enjoyed the brotherly banter and the way it was shot and put together. Okay, the recipes were not rocket science, certainly not a challenge but still found the programme a very entertaining one. Agree with Rustie, am looking forward to seeing more.

Hi noush and welcome! And I am afraid you are right - that has been a lot of discussion about Tamasin and her hair tossing. It caused quite a heated debate a few months ago. If you search on Tamsin Day Lewis using the search bar above you will see what I mean.

Did you want a recipe colon? Please post again so we can help.

No you are not imagining it - they say it is best to oil your meat and not the pan. The other piece of advice is not to be tempted to try and move your meat about too soon. You want to wait for the meat to really seal and get those lovely stripes before turning.

Groan.....

Hi Vixen, I know them as Black Onion Seeds and I use them in Indian Cookery - don't know if that helps.

Hi Eves, I have found a company on the net who supply casings, mixes, etc., but not sure if the casings are the right ones. The company is:

www.spicetech.co.uk/mygourmet.htm

They say that their casings require no preparation or soaking and have a shelf life of 2 years.

Hope this helps.

I've had a look on the web for any stores or restaurants in Cambridgeshire but to no avail. However, there is a African and Caribbean Community Cultural Centre in Cambridge who might be able to help you. Their website is:

[link]

Saying that, items such as Plantains and Cilantro can be bought in the larger supermarkets and perhaps the others may be able to be bought online.

Sounds like an excellent evening Karen and a delicious meal! What a shame you had to work and leave them to it but I hope they raised a glass or two to the chef!

MammaChef, LOL about Mrs Ramsey's own kitchen! I did read about it in a number of magazines and they described her kitchen in a variety of ways such as 'small', 'cosy', 'warm'. You can just read between the lines.....

Probably a bit more practical considering they have four children under the age of five.

Found someone online that sells them if you are interested:

www.highlaneoatcakes.co.uk

Hope they are what you are looking for.

There are a few on this website that you might be interested in. If you type in Turkey in to the search bar at the top and select recipes, AWT has a couple of recipes such as a Turkey Hash and a Thai Turkey Salad.

Hope the shop went well in Inverness and that the soup is coming along today! Do let us know how you get on.

Kamila, your meal sounds wonderful - absolutely delicious! Glad you had a good time and didn't feel the need to strip in public!

Just watching Tamasin smashing nut brittle with the builder's hammer again and her cooker is an Aga - they do seem to have come a long way with their designs:

www.aga-ranges.com

Beautiful looking things.

Apparently they are the flower bud from a bush native to the mediterranean and parts of Asia. They are picked and dried out in the sun before being preserved. They range in size dependent upon which country they are grown in.

There is quite a lot of info on:

www.epicurious.com

I am not sure what AWT or Mark Wilkinson have got but you can do an internet search for range cookers - here are just a couple to whet your appetite:

www.rangecookersdirect.co.uk/

www.smegappliances.com/smeg/smeg_range_cookers.asp

Smeg have got a range cooker at a snip for only £2,799.00!!

A girl can dream....

MammaChef, have you seen Gordon Ramsey's new kitchen? He seems to be in a lot of glossy mags at the moment. Apparently he needed to hire a crane to get his professional cooking range in to his new home as it weighs a couple of tons and it cost £60,000. Now that is what I call a cooker!

Hi, I have bought it in supermarkets such as Waitrose and Sainsbury's. It isn't always at the cheese counter but can normally be found with the other pre-packed cheeses.

Apart from a good stuffing from Rustie I can't suggest much more. I don't think your meal sounds OTT, but as Rustie has said - as long as you can cope, you have to enjoy it as well!

Can't answer with any authority but would venture a guess at yes if you pad it out with lots of veggies and maybe have a soup starter or something like that?

The monkfish recipe can be found on:

www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_20863,00.html

The above is an American food channel website that is also showing the Jamie Oliver programmes. I couldn't find the brandy snap one though, sorry.

Unfortunately don't have Gary Rhodes' recipe but Gordon Ramsey did something similar on the BBCs Nation's Favourite Food Christmas special - the recipe is at

www.bbc.co.uk/food/recipes/database/roastturkeyandstuffi_71053.shtml

Thank you Ross for clearing that up! So it is just my sense of smell that is different from 2/3rds of the population... thank goodness for that!

And just to put a line under this conversation...

www.dilatush.com/Ponderings_AsparagusPee.htm

Phew - so you lot don't think I am mad then?

Well, the person I was talking about was a man.... but honestly, does anyone out there know what I mean??? Otherwise my post is going to look very strange.....

Whadyamean you never knew that??? Haven't you eaten asparagus before?

Hi Tigger, there are lots of lovely recipes for asparagus on this website if you do a search on it using the search bar above. If you are simply serving it as a side veg you can just steam it or boil it for a few mins. Keep checking it as they cook very quickly and they are not very nice over cooked.

Another word of warning, a bit delicate this but feel it needs a mention if you have never eaten it before, but when you do eat asparagus it does make your (will try to be polite here) wee smell but only temporarily. I only mention this as I know of one person who desperately tried to get hold of a doctor as they thought they had some terrible ailment after eating asparagus!

Hi Lilac, this recipe can be found on the BBC website at:

www.bbc.co.uk/food/recipes/database/roastturkeyandstuffi_71053.shtml

Alternatively, if that particular recipe was on his Christmas Special programme it is being repeated tomorrow morning at 7.30am on UKFood if that helps.

Gobble, gobble...

:P

:devilish:

Elaine, all the recipes from the programme are on the BBC website, the link is shown in the post above.

Stuart, there are quite a few different recipes on this site for truffles - just type in truffles in the search bar at the top of the page. I do hope you find the right recipe and that you and your children have a good Christmas.

LOL Ross! Thank you for that! Now, where was that mistletoe..........

Oh Kitty that is wonderful! See!!! Have a very happy Christmas and I hope you get spoilt rotten by your new boyfriend!

Yes, all the recipes from the programme can be found on the BBC website and the mince pies can be found at:

www.bbc.co.uk/food/recipes/database/mymincepies_71055.shtml

I really enjoyed last nights programme and was fascinated that roast chicken was amongst the top 10 due to the Asian influence.

Haven't heard of the this spice so was glad to learn something new. Did a Google search and discovered that it is a hot smoked paprika. There were several recipes using this spice including a paella and a red pepper and pimenton sauce.

If anyone wants to buy it Seasoned Pioneers sell it online (they also have the recipes on their site).

Have posed your question to a friend of mine whose husband is a wood-turner and am awaiting their reply. I hope I get the answer in time for you.

How romantic that sounds Adrixn - just wondering what I would like if someone suggested that to me... a glass of champagne and good old smoked salmon and scrambled eggs. A bit boring but, oh I can dream....

Does he like Indian food? A nice spicy dhal should keep his taste buds in good working order. All the best to your housemate.

Another new programme is showing under What's on TV, starring James Tanner and his brother Chris and it starts on 12th January. There is a description of the programme if anyone is interested.

Nigella Lawson certainly does - she even drains glasses left over from a dinner party of their wine so as not to waste it!

Had a look around and found one from BBC4's Woman's Hour:

www.bbc.co.uk/radio4/womanshour/recipes/print_recipe19.shtml

Good news Pete! So what was on the menu last night?

Don't you miss the uncertainty of the weather here Mary? Yesterday we had freezing fog all day and it was very cold and today it is quite mild and pouring with rain... no, perhaps you're not....

Kamila, hope you have a great trip - don't forget to tell us how it went (the meal... not the 'peel off'!!).

Just had a look on the net and the big difference between the two is that chorizo is much spicer than kolbasz so, presumably, if you are substituting kolbasz for chorizo you may need to add more ground spices to give it that extra kick?

Oh, Mary, you spoil sport - liven up!!!!

:D

Agree with Lizzie, it is very cold here at night so lots of layers would be good - warm coat, another layer (jumper, cardi) and then a shirt, etc. You can then 'peel' off as and when!

Jamie Oliver's 15
Westland Place
London N1 7LP
Tel: 020 7251 1515

Brian Turner has a couple of restaurants:

There is the Brian Turner Restaurant at The Crowne Plaza Hotel in the grounds of the Birmingham NEC

And Brian Turner Mayfair, Grosvenor Square, London W1

Not entirely sure if he has any more, I am sure someone will know.

Oooh Pigster, please can I have an invite???? We are staying with my parents until Boxing Day and traditionally it is cold meat and chips - but your offering is so much more appetising!!! Might have a word with Mum....

Good question! Did a little scouting on the net and apparently turkey eggs are eaten but one of the reasons they are not sold in the same way as hens eggs is due to economics. Turkeys only lay up to 100 eggs a year as opposed to hens, which can lay over 300 eggs a year. As turkeys are bigger and require more space and don't produce as much farmers have not found them viable as egg layers. I even found a Turkey Club UK if anyone wants more info!

Your in-laws sound exactly the same as mine but a good boeuf bourguignon always went down well or a mediterranean chicken casserole with loads of tomatoes and peppers or coq au vin. All of these can be made the day before to reduce the stress levels of the actual day.

Good luck!

Don't worry Carole, the programme is on practically everyday until January. I managed somehow to watch both yesterday and today's programme and it is interesting to see how top restaurants make their dishes (recipes are on the site). I like Paul Roseby but haven't quite warmed yet to the actual programme, will give it a bit longer.

The only thing I can suggest, and you may have already tried this, is to contact your local paper and see if they keep archives of past papers.

Good luck!

Just done a google search and found a couple of recipes both with slightly different methods but basically you do add the eggs to the mixture once you have creamed the sugar and butter together.

Good luck!

There is actually a recipe on this site that uses the tin of condensed milk from the programme Just for Starters. Type in Banoffee Pies in the search bar and search under recipes you will find it.

Just looked at TV listings and Paul's new programme, Kitchen Takeover, appears to start today at 10.30am and is show again at 1.30pm if anyone is interested.

Safe journey BeccaNurse and hope you have a great Christmas!

According to the interview Paul Roseby is a trained actor who has also done a lot of radio as well as TV. He has also recently directed a play for the National Youth Theatre. Therefore he knows how to play to his audience which I personally think he does very well! His aspiration is to become a cheaper version of Michael Palin with his own Travel Programme! Good luck to him!

Just feel that Jill needs a little back up here... it does say that in the latest edition of Good Food Mag. The interview with Paul Roseby is very interesting btw - explains why he is so theatrical!

Just done a google search and found the following:

Common name for the fruit is Persimmon
The scientific name is Diospyros kaki
Also known as Fuji Fruit, Sharon Fruit and Kaki Fruit

Apparently it is called Kaki Fruit in Japan.

What can you do with it? Ralph1 had some recipes on the first page of this thread if that helps.

Oh, Lindsay, don't get me started on a certain person.... I wouldn't be able to stop!!

:D

Hi Carole, sorry haven't been able to catch any more. Jill - have you seen any more episodes?

Also saw them at the show but not sure where you can buy them. However, you could go to his website and, though the 'Get in Touch' link, ask the question there - good luck and let us know!

www.awtonline.co.uk

Okay, but what about planting it in double cream, with mushroom and some pancetta - what would we get then????

Okay, have come out of the darkened room, feeling slightly less surreal, with a question...

If I wanted to grow a spaghetti tree and planted it in tomato sauce could I get spaghetti hoops or Bob the Builder alphabets???

I have now been filled in by someone in the know and they have given me two links that may be of use:

[link]
[link]

I think it is really down to you but IMHO it does seem a shame to take them off the table as soon as people sit down.

Ooh not sure but I did eat in a restaurant once that had gorgeous chargers. The restaurant had placed these on to mats and took the chargers away (leaving the mats) when the meal was served - which we all thought was a shame as they were so lovely!

Not doing Christmas this year, but I did Christmas last year.... I don't like turkey so cooked duck and it was a bit of hit. Will do Goose next year.

Love the idea of Lobster thermidor as starter though!

Well I have tried to follow this thread but it has got far too surreal for me! Off to go and lie down in a darkened room....

Not sure really Jill - until they start cooking it is hard to tell. At least we didn't have Loyd Grossman travelling the country, visiting towns and seeking out the contestants on MasterChef, we just got straight down to the nitty gritty so to speak!

Well, no one missed much. They seem to be just getting the first three contestants for the competition at the moment. The programme lasts for three weeks so don't know when they will start cooking.

If you want to keep up and see recipes from the programme, there is a website:

www.itv.com/outofthefryingpan

So this is where the thread went!!

I did post it under Off the Menu as I was talking about a programme on terrestrial TV. To be honest with you I thought the mods had pulled it as I wasn't talking about a UKFood programme - but it was about James Martin so thought it would be okay.

So confused too....

Echo Karen's post - we too have an electrolux fridge and freezer and they have been brilliant, no problems at all... (apart from kids unplugging them occasionally). Would highly recommend the make.

James Martins's new programme - Out of the Frying Pan - starts tomorrow at 2.30pm on ITV1. The TV listings I have are for Carlton Central but not sure if other regions are going to show it. If you are interested best to check your own regional listings.

Hi Andy, E4 is not a terrestrial channel so you will only be able to get it if you have satellite/cable, etc.

Foodmaster - how many people does your recipe cater for as 4 cans of coconut milk sounds an awful lot. I normally use only 1 400g can for 2 -3 people.

Thank you for letting us know Julie - shame that you found the coconut too much, was it because it was too creamy or too sweet. I would be interested to know.

Nay, Nay and thrice Nay!!!

I am with you on this one Nick, much prefer smaller pieces than large 'lumps'. (I am sure there is a joke in there somewhere but think we have had enough innuendo on here...)

Another thought - there is a lovely lady who has appeared on GFL and also posts on here you could ask. She has a website at:

www.reshmamartin.com

Some of her recipes are on this website too.

Just done a search on the net and found that many restaurants serve Kulchi Lamb or Chicken requiring 24 hours notice. However, I couldn't find a recipe. But now that you have the name you might have better luck.

I have found a copy of the recipe on the following website:

www.foodtv.ca/recipes/recipedetails/recipe_1746.asp

Must admit, when I first read your heading I had visions of enormous Yorkshire Terriers marauding the English countryside!!

No I haven't - what a good idea! Save on the washing up too....

I too buy it in large quantities and then I roughly chop it, put in a freezer bag and freeze it. I then just take out handfuls when I need it.

E4 are showing Return to Jamie's Kitchen on Friday 28th November.

????

Oh, come on... do tell!!

Sorry Frexy, me too, it's a swede down here - mashed with bacon bits, mmmmmm.

The Funky Phantom!!!!

Trust you, clever clogs...

Oh, trying to rack my brains for you! It was an American animated children's series - a pirate ghost? Does that ring any bells??

Julie, I really hope you didn't think that I was teaching my Grandmother to suck eggs. Hope you have a good meal.

Ross Burden as Prince Charming.... Mmmmmmm...

No, better be careful what I write as I think I am going to be embarrassed enough when I hopefully meet him next week.

However, with his sense of humour I think RB would carry off being an Ugly Sister with James Martin very well.

Have done a google search and found a site which says that Katalama are like small bun shaped cakes that are baked in a Tandoor. They are made with sifted flour and ghee and hand kneeded in to patties. But I am not sure that this is what you describe.

[link]

Hope you find what you are looking for.

Lindsay, click on What's on TV, it will bring up a page which invites you to browse by series, chefs, etc. Under Browse by Series, Kitchen Takeover is listed. Just click on this and it will bring up a description of the programme. Don't worry about the computer thing, I am no wiz either - mainly trial and error!

Just been having a browse around the site and have noticed a new programme starting on UKFood on Monday 8th December at 1.30pm! It is called Kitchen Takeover and stars Paul Roseby. Details can be found under What's on TV.

Julie, glad to hear that you got the leaves. But was just thinking on, when you substitute dried leaves with fresh normally, say Basil, you halve the amount as dried leaves have a stronger flavour. I do not know if this is the case for curry leaves, but if it is you might not want to put so many in. Perhaps someone else here knows? Wouldn't want your meal to be spoilt. btw what are you making?

Ian Rankin is an author, I think, who I heard on the radio recently plugging his new non-fiction book!

Back to Friends for Dinner, I just thought that Mr Ramsey was unnecessarily rude - did he not know about the programme's format before accepting the job? Compare him to the way Antony WT treated his person - AWT was so lovely, as was Paul Rankin.

Oops, that should be Paul Rankin not Ian... (he's an author isn't he?)

Did anyone catch the re-runs over the weekend? I saw a few of them and thoroughly enjoyed watching Antony Worrall Thompson and Ian Rankin but had to wonder why Gordon Ramsey did the programme when he was so clearly unhappy. Rick Stein also didn't seem that happy about getting phone calls all the time. I know that Mr Ramsey doesn't suffer fools gladly but I did feel for the poor man that got him.

Any views?

Do you have a Cargo store near you as they definitely sell them in there. I should imagine that John Lewis or any other big department store also sell them.

Julie, I wouldn't recommend that you substitute the curry leaves for curry powder, they give very different flavours. Do you live near an asian supermarket? I don't so I have to buy my leaves online and I then bung them in the freezer and take out what I need as an when. If you really can't get hold of the leaves I would suggest just leaving them out (if the recipe doesn't require many, i.e., 3 or 4).

Hi there, the recipes for this series can be found on
www.bbc.co.uk/food/friends

Didn't assume you had paid loads for a cookery course - my circumstances are that OH works away a lot (when he gets work) and therefore I don't know what evenings I have free. There is no point me investing in courses when I can't complete them. I am looking forward to some time in the future when I might be able to but in the meantime I enjoy reading everyone's experiences and recipes here.

Lindsay, I am very jealous, I adore cooking Indian food and would love to do a cookery course. Just a case of finances and small children. Haven't had much joy with the breads as they either end up with too much flour on them (to stop them from sticking) or I end up frying them. I also love Thai cooking - do you cook Thai?

I didn't see that episode but I am surprised to hear that he said that. I have made Delia's risotto and used dried porcini with fresh wild mushrooms and felt that they added a wonderful flavour. The liquid left after the porcini are rehydrated is so full of flavour I can't imagine that they compare with button mushrooms.

Sorry Titch but that particular recipe was on Nigel Slater's programme, he was just visiting Nigella (as he does) and she made the mushroom burgers. Unfortunately, those recipes are not on this site because of copyright reasons.

Keith - the most recent Panasonic is the SD253 Breadmaker. Amazon are selling it for £99.97, with free P&P and Argos are selling it for £99 but not sure if you then have to pay P&P.

I am seriously thinking of getting a breadmaker too, probably the Panasonic but my MotherInLaw is bringing over her Prima this weekend for me to 'test drive' to see what I think, so interested in Frexy's comments. Looking forward to the smell of freshly baked bread in the house!

Rustie has beaten me to it (again lol!) but it can also be spelt Szechuan or Sichuan, both of which will bring up more recipes on Google.

I think that UKFood is calling the entire segment from 7pm until 9pm Food for Friends. It encompasses the GFB repeat and then three other programmes (currently Dinner in a Box, Gary Rhodes and Nigel Slater).

I too got excited and thought 'a new programme!' but there isn't one. Not sure what 'Cook Like a Chef' is all about either... might have to give that one some more time....

Just did a quick Google search and apparently Fontina is a little like Gruyere, so could try that. I had a similar problem getting Pecorino - what is it with supermarkets??? Don't they watch Good Food Live and UK Food???

Hi, Rustie answered a similar question the other day. You can find the recipe under

[link]

Jean, just had a look at the Amazon site and there is a book called 'The Top 100 Recipes from Food and Drink' priced at £10.39. It was published in September of last year.

I too love the AWT Food and Drink programmes and can not understand why the BBC dropped it (apparently due to poor ratings). I thought it was by far and away better than the other studio format. But obviously you and I are in a minority!

Nomesky - creamed coconut does not reproduce the tinned coconut milk when made up, they are not the same and are used in different ways. The coconut milk (from the tin) is used as a cooking medium, like a stock, whilst creamed coconut (bought in blocks) is used in small quantities to thicken dishes.

You can make coconut milk at home using desiccated coconut by adding boiling water, mix in a food processor and then place in a muslin and squeeze the liquid out.

Very good idea Bijou - another way of microwaving the fish is to finely chop some ginger, lemon grass, red chilli and a little lime juice. As Bijou has said, it comes out just like it would if you had steamed it. I'm not sure of timings either but seem to remember that it really doesn't take very long and the fish does continue to cook in the steam once you have taken it out of the microwave.

Just got the papers and about 9 christmas catalogues fell out of the supplement magazine. One of those was an Argos catalogue - they are selling the Panasonic SD253 Breadmaker for £99, apparently a saving of £30. They also have the Kenwood Breadmaker for £59, a saving of £20.

Tempting....

I missed that programme - I can't believe that there is a drink that was cheesecake flavoured! Two of my favourite things combined - alcohol and cheesecake, brilliant!

Don't forget to tell us how you got on dvfj!!

Had a search now on the net and found a few recipes for coubiliac, which are similar to the recipe I had. However, the recipe I had included ginger and coriander so was obviously an asian slant on the traditional dish. So will have a play around and see what I get as an end result!

Oh, you bloomin' star Rustie! I have been searching for this recipe for months!

Thank you!

I once had the recipe for a Russian dish which I thought was called 'cabouliac'. However, having done an internet search, I realise that this name can't be right. However, it was cooked rice, salmon, spring onions, ginger wrapped in filo pastry and cooked as a roll (not very Russian sounding I know). Does anyone know what I am on about and can help in locating a recipe for it?

Rustie??!!**

Most of the posters on this site are the same as you Marion and are not employed by UKFood or GFL. We enjoy a chat, banter and/or discussion about food, recipes or life in general. However, experience has taught us that posting recipes is a particular minefield that Ian Fenn can explain further.

Caro 1 - you obviously feel very strongly about your experiences but you must understand that this site can't back-up your claims and they could be in serious trouble for allowing your comments to stand.

However, considering your CV, your input on this site would be quite invaluable - so please keep posting and help us with recipe/foodie questions.

I too agree that some the repeats are quite dull. However, not so long ago, I emailed Ian Fenn about the programmes that were shown/commissioned on/by Taste CFN (anyone remember that channel?) There were quite a few interesting programmes and series featuring some of our favourite chefs (such as Paul Hollywood, James Martin, Ross Burden, etc.) and these programmes are now gathering dust on some production companies shelves. Apparently the powers at be at UKFood are looking at the possibility of getting hold of some of those programmes. They will obviously be a few years old but at least they will be 'new' to this channel.

The chef was Alan Coxon on his programme on BBC2. I think I remember someone saying on here before that these Teflon type baking sheets are available from Lakeland Plastics.

I remember a wonderful programme C4 showed with Hugh Fearnley Whittingstall called A Cook on the Wild Side. There is also a recipe book to support this programme of the same name. Hugh basically cooked anything he found in the wild - right down to wood lice!! I think he said they tasted a little fishy! Have looked on Amazon but they do not have any copies but you might want to try other sites on the web or your local library.

Reshma - I have loads of small red chillies in my freezer and use them whenever a recipe calls for chillies. But many recipes specifically say green chillies. Does it make a big difference which ones I use? I would welcome your advice.

Many thanks

Oh Paul - knowing me, knowing you, aha!!

:D

Silvana has written/co-written quite a few books, 21 can be found on Amazon (quite prolific then!). Silvana has been a food economist on quite a few of Ainsley Harriot's programmes and was seen front of camera a few times. Don't know any other programmes, apart from The Best, where she has featured in.

If you type Salt & Pepper Wooden Block in to the search bar and search in Chat, there was a whole thread discussing this back in February.

Apparently JM's block was made from an old cash register tray but there were some suggestions as to other sites you could try to find something similar.

Lindsay, perhaps we should swap fashion tips!!

And I think your brie mash sounds wonderful with a good bourguinon(sp?)

Let us know the recipe!

G

Comfort food is not supposed to be slimming Jennifer!!!

And, if you must know, I am actually a svelte size 10, with an hour-glass figure 36:24:36... (believe that you will believe anything....)

:P

Lasagne with chips and loads of mayonnaise! Mmmm.

If you click on Recipes in the right hand menu, there is a section called Buffet which might give you some ideas. However, dependent on how many people you are catering for, you might not want to be too adventurous due to time and cost. I have found that a poached salmon and hot new potatoes always goes down well or a good pasta salad, etc.

Cardamon is used profusely in Indian cooking - I use them all the time, either whole or by adding the crushed seeds. You can also add them to rice to give it a really aromatic flavour. And also in icecream, although I have not tried it myself. There are Indian recipes on this site if you want to have a go.

Oh Lindsay - I know exactly what you mean!!!

If I make homemade toad-in-the-hole, with proper sausages, onion gravy, etc., my daughter announces that she doesn't like sausages. I buy the 'Tidgy Toads' in Sainsbury's (small yorkshires with 2 cocktail sauages in) and she laps them up!
In fact a lot of home-made food gets turned down whilst prepackaged food from supermarket is eaten with relish. Alternatively, my son will try anything and loves to eat what Mummy and Daddy eat... aarrgghh - meal times, what a nightmare!!

I know he has held cookery demos in his deli, don't know whether these are still ongoing though. However, have read that he is now investigating opening his own cookery school, so watch this space.

Well, I was so intrigued by your question that I did a google search and came up with some remarkable findings. Apparently it is law that all mustard oils have to come with this warning. There was a scare in 1998 when people in Delhi died from eating contaminated oil, but it was the contaminant that killed people not the oil itself. The oil does contain - and I am quoting - allyl isothiocyanate and erucic acid, and there has been a suggestion that they may cause health problems. But, apparently if you have eaten wholegrain mustard, and let's face it most of us have, you have eaten the oil and, presumably, are alright!

I suggest you do a Google search too and see what you think.

Sorry Monkfish, Paul is married and has a little boy, who must be nearly 2 now, called Joshua.

Agree with you about the chefs on UKFood - very easy on the eye...

So is that two sympathy votes then? :(

LOL!!

:P

My name is Georgie and I am a regular viewer of Ready Steady Cook. I need help.

Right admission over - today's programme saw the winner, Tony Tobin, also win the quickie bag. However, I agree that a lot of the time the loser of the main bit gets voted the quickie bag, but I do think that this is the sympathy vote.

Glenys - if you go to bbc.co.uk/food/recipes and search for Rick Stein's Thai Fish Cakes the recipe is there.

Huggy - my children are nearly three and a half and are taking too much of an interest in cooking for my liking. A couple of months ago I found them standing on their chairs in the kitchen - Alexander had poured a whole box of Malden Sea Salt in to my pestle and mortar and was adding olive oil. He was telling his sister that he was now stirring the cake mixture!! You should have seen the mess...

I keep telling myself that I need to limit their viewing of UKFood, but that would mean that I would miss out... :(

Well, only lots of stodge to soak up all the beer! Rice, soft flour tortillas, dips such as guacamole, spicy salsa, etc. and a crisp green salad.

Looking forward to the match (I think... have just heard the injury list, oh dear), just hope we win!

Galangal is a rhizome that is usually used fresh but (apparently) you can get it dried and as a powder. Greater Galangal has, and I am quoting "a pine-like aroma and a sharp flavour" whilst lesser galangal is "more pungent and a cross between ginger and black pepper".

However you can substitute with with ginger and use it in the same way. If you do want to be authentic, you might be lucky enough to find it in your supermarket but more probably at an asian supermarket or online - there are many wonderful herb and spice companies on the net.

Good luck!

Watched it tonight and thought that segment was brilliant! One of the funniest pieces since the 'floppy' pink lollies.

LOL Kitty! I have no idea what a millie is either!! You have to remember that there are a few oldies on this site (I'm in my mid-thirties) and we are not up on the current lingo. However, thanks to your description I now understand what a steek is (I think).

By the way, I'm glad you are a fellow Ross Burden fan... :P

Kitty - what is a steek??? Everyone is going bananas on another thread speculating as to what you meant. Please put us out of our misery!!

Just watching Tamasin now (as husband is caught up in the power cut in London) and I too am completely envious of Tamasin's kitchen/Aga. It is all so beautiful and the Aga is gorgeous!! Perhaps I should start playing the lottery again...

Blimey - go to reply to Lizzie, and Rustie and Jill have beaten me to it. You have both taken the words right out of my mouth! So nothing left to say but I agree!

LOL Rustie!!!!

I enjoy Tamasin's programme and her approach to food. I also understand that most people don't tie back their hair in their own kitchens but I too find Tamasin's hair annoying. Not so much because of the hygiene aspect but just that she seems to have to contort her body to prevent it from getting in the way!

Jill - mad or what, but am applying with a friend - wish us luck (!?)

Never mind karen! They don't call it Mothers' Ruin for nothing! Personally don't like the stuff - more of a V&T person myself.

:P

Today at 12.00pm they are showing the Behind The Scenes at GFL - not to be missed if you haven't seen it yet. Or an enjoyable repeat for those that have.

Dependent upon what you want to cook but staples are:

Lemon grass
Root ginger (or more authentic galengal)
Kaffir lime leaves
Coconut (milk, block, desiccated,etc)
Chillies
Fish sauce
Shrimp paste
Thai basil leaves
Tamarind (juice or pulp)

However, I do tend to cheat and buy a very good Thai curry paste (available in most supermarkets) and add my own extras to make up the curry.

Mozzar - have just made and eaten a wonderful (IMHO) aubergine curry. I have never liked aubergine due to horrid experience with a Moussaka(sp?) many years ago. But have been tempted back by this website.

Serves 4

2 large aubergines
3tbspn oil
1/2 tsp black mustard seeds
1 bunch of spring onions
115g button mushrooms, halved
2 garlic cloves, crushed
1 red chilli, chopped
1/2 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
400g tin of chopped toms
1 tbsp chopped fresh coriander

Preheat oven to 200C, brush aubergines with 1tbsp of oil and prick with fork. Bake for 30-35 mins.

Meanwhile, heat the remaining oil and add the mustard seeds. Fry for approx 2 mins until popping.

Add the onions, mushrooms, garlic and chilli - fry for 5 mins. Stir in chilli powder, cumin, coriander, turmeric and salt. Fry for further 3-4mins. Add tinned toms and simmer for 5 mins.

When aubergines done, cut in half (lengthways) and scoop out flesh. Lightly mash.

Add aubergines to rest of ingredients with fresh coriander. Simmer for 5 mins or until thickens and serve.

(I successfully halved this recipe as there are only two of us - and it was YUMMY!)

Was it the Paul Bloxham segment - Kick-ass Chicken Wings?? If so, just put Paul's name in search engine above and the recipe is on the second page.

Can't agree with all of what you say but some of it I think is spot on!

But what has James Martin go to do with the yellow lines outside his deli?? Did you see him out with his paint brush?

:devilish:

Oops, sorry Gill, my post coincided with yours!! My reply was for Rustie and Jill - aarrgghh, teach me to post snide comments....

:(

Pass the bucket....

:devilish:

Oh, purleeaasse - talking of smart posteriors!!

(I didn't know what pound cake meant either...)

Aw, there was me thinking I had actually received a compliment!!!

And you are soooooo wrong about red wine not removing the cream from the carpet - the kids are in bed in disgrace and after two glasses of wine the stain doesn't look so bad after all!!!!

(before anyone starts to think of calling Social Services - this is all tongue in cheek, well, some of it anyway...)

Why thank you karen!

* takes bow *

btw - not MasterChef AGAIN! How many times does this particular year need to be repeated!!!

Sorry - in very bad mood - twins found sun cream and decided to smother it all over them. It has taken me nearly 1/2 an hour to get it off them. Anyone have any ideas how to get it off the carpet??? Bottle of red wine has been opened...

Good to hear that you are doing so well! Good luck with the new eating regime too.

Take care

Hi Gill, glad Rustie sorted you out! Which St George's is it? Is the one in Tooting? If so I know it well...

Hi St George - interesting login name!

If you go to www.bbc.co.uk/food/twofatladies/recipes.shtml you might find what you are looking for.

Its a fab website that Carole got me in to - Digitalspy.co.uk. It has everything you've ever wanted to know about digital TV - TV listings, latest news, whole websites and chat forums on reality TV such as Big Brother, etc. Basically if it happens on digital TV it will be on that website.

Just had a look at Digital Spy and they have Tamasin listed starting on Monday 11th August on UKFood. Good Food Magazine this month has a recipe from her new series and states that if you can watch her new programme on ITV1 on Fridays during July but this must be a regional thing as it is not on where I live.

Hi Mozzar - it will be back on Monday 18 August.

Not that I am counting the days mind....

It was Jill and it was today - sorry Jill!

Hi - can't help re Nigella but the shellfish cheesecake was made by Paul Bloxham. If you type cheesecake in the search box and search under recipes you will get a list of 10. The one you want is number 6.

Probably as many times as they show the same episodes of MasterChef ! However, I for one am not complaining about these repeats

Although I do note that the dreadful Bondi Banquet is also making a come back - you have been warned... :(

Finally, it has only taken me all afternoon to log on!!

Kate, GFL finished last Friday for a short summer break and will be back on Monday 18th August with AWT co-presenting.

From what I can gather from DigitalSpy, the rerun of Sweet starts on Tuesday 12 August. Kitchen Invaders is also coming back

I have been reading this thread with interest as my rosemary, which did so well last year, has gone down hill this year. However, today, I have discovered why. Red ants! They have set up residence in the pot and have nested - presumably to the detriment of the plant. I will buy another rosemary and try again - but does anyone have any ways of stopping the little blighters again? Thankfully they have totally ignored my potted Bay Tree.

For all those who have asked about Nigella's recipes in the past, get your pens and paper ready -UKFood is showing the entire series of Nigella Bites starting tomorrow.

Emsie - there are so many recipes we could give you. Are you a vegetarian? Or a meat eater? Do you like spices?

If flexible - saute chopped onion and add 3 chopped slices of smoked bacon (or some lardons), add some chopped mushrooms - when cooked heat through with some single cream. When serving add some grated parmesan cheese and loads of ground black pepper.

This is the Georgie that didn't get personalised autographs for two friends even though he was asked twice.

Oh, that sounds a bit childish... never mind, it wasn't me he disappointed but the people I (stupidly) promised to get autographs for.

:(

AARRRGGGHHH!!!!

It's a conspiracy!!!!!

Rustie - you are absolutely right! I had 'forgotton' all those programmes. Probably about time he was off our screens for a while....

:devilish:

Lindsey - ages?? He co-presented GFL only 2 weeks ago! After a week with Jeni he probably needed a good lie down...LOL!

Couldn't find anything about Black Pudding carb content but did find a recipe for the pudding. It included oatmeal, wheat flour and potato starch - not sure if these are standard ingredients but it would suggest that Black Pudding is a big no-no on the Atkins Diet.

Sorry :(

Good to hear from you Richard!

Can we access your articles for the local paper online? I am sure that they are an interesting read.

Glad you are all in contact with each other - have you been able to meet up and cook?

Ian - I tried to look for Glenys using the search engine on the site and keep getting an error box. Is there a problem?

It does sound fab! Congrats on the job interview, so good luck on the 1st. Promise you won't disappear from the Board when you go!!

:P

Practically nothing - which is going to be my downfall... Seriously, you can drink wine on a low carb diet but, I don't know about you, after drinking a few glasses and I get the munchies - which is not good.

Yes, it did work for me and I am still on it (maintenance) 6 months on.

Oh, Keith, when are we going to get a dinner invite?? How was your trip to Wales? and how's the job hunting going?

G

Hi Emma. I am on a low-ish carb eating plan (just maintaining my weight at the mo) but have followed Atkins in the past. However, eating no carb meals is not a good idea as we do need carbohydrate. To eat a no carb meal would mean just eating protein - all meat or eggs, etc. Although, this in itself is not a bad thing, vegetables are essential in our diet - but they all contain carbs (some higher than others).

If you really want to go that route, look up a carb counter on the web (there are loads of them) and go for low carb veg and marry them up with fish or meat.

G:-)

Good to hear from you Rich. Have you put anything that you learnt aboard to practise on land? Have you kept in contact with the others?

I did want to apply for the programme but wasn't able to. However, seeing how hard you worked I think I did the right thing! Only for the dedicated!

Well done and I (hopefully) look forward to catching the programme repeats soon.

My twins are now just over 3 - one thing I should have posted before is, if you can, use your Health Visitor. My HV was brilliant and gave me lots of advice and stopped me from worrying.

I know all about IVF - it is wonderful that you now have your little boy. If you want any more info best to post under 'Off The Menu' - don't want to upset anyone...

Did anyone manage to see all of this? Unfortunately I only saw about 4 of the episodes but thought it was excellent. However, it did look like a lot of hard work - not sure I could gut fish or peel shallots for hours! It certainly wasn't a holiday!

I do hope they repeat the series soon.

CarolineP - two words on weaning - don't stress! (I know, cheap coming from someone who stresses about everything!LOL).

Baby rice is very bland and babies do have good taste buds - try sweet vegetables first like pureed carrot or sweet potato. Don't worry if he only takes a 1/4 of a teaspoon at each sitting - this is normal (I didn't know this and worried all the time). His milk will still be very important to him to begin with - all you are trying to do is get him used to having 'solid' food in his mouth and to learn to push food back with tongue rather than forward and out (which will be his natural reaction!). He will get the hang of it and after a while you can mix potato with the carrot and then gradually introduce the green veg (mixed in with others if he takes great exception!). Babies also love finger food - fruit, bread, etc.

I did enjoy making lots of veggie stuff for the twins and freezing it. I also just pureed stuff that we had for dinner and gave them that. They didn't seem to mind the garlic and spice then!

Good luck!

I too went on a low carb diet - 2nd Jan to be precise - and have lost 18lbs. Having now reached my target I find it easy to continue so that I don't put the weight on. Although I do have times when I am low and will binge on crisps and biscuits I find that it only takes a couple of days back on track to lose the 1lb or so I put on.

I didn't follow low carb religiously, i.e., counting carbs - I just cut out prepackaged/convenience foods, bread, potatoes, rice and pasta. I continued to drink tea with milk and wine. I would occasionally have the odd roastie on a Sunday but found that I wasn't as hungry as I was before and certainly don't have the cravings I had.

Love making curries, thai food, mexican, etc., but pad the meal out with lots of lovely spicy veggies. Tonight - chicken in enchilada sauce with stirfry peppers, mushrooms and sweetcorn.

Good luck to everyone - eat well and enjoy.

My fav solitary meal is a ready-made Lasagne for one and oven chips with loads of mayonnaise! If I am trying to be good (not often) it will be a Thai-style veg stirfry. But I do spoil myself when left on my own - not great for the diet...

I'll be gentle! I have had oysters in the past and loved them. I can't answer your question with any authority but I don't remember any restaurant advising people against eating oysters once they have had spirits. I would suggest that it was a bad oyster or something else you had eaten. Many fish restaurants sell spirits as well as oysters and there are no warnings. Unless anyone else can put me right I would suggest you tell the restaurant that you have been ill and warn them.

Hi there, I am just a fellow poster - so please don't shoot the messenger, but... there is a problem with copyright with regards to some of the programmes show on UKFood. The channel does not have the rights to put all the recipes on this website. So unfortunately, this may be the case for Rick Stein.

Hi Rachel - people have replied to three of your postings, have you seen these? If you need more help perhaps you could give us a few more details so that we could be more specific. It does seem that you have been given quite a wide brief.

G :-)

UKFood have just advertised this programme and it starts next Monday at 7.30pm (alto it is also being shown at 7.30am and 2.00pm the same day). It is called Chefs at Sea with Ed Baines.

Ooh Lynda - I don't envy you! It must be so hard. What sort of things do you cook for him at the moment - just to give us an idea so that we don't duplicate what you already make. Does he eat any ethnic food or is he simply a meat and two veg man?

Sorry Emma, I have only made Dr Atkins 'bread' with Soya flour. That came out like Madeira cake with out the sugar. It was disgusting and couldn't imagine using it like real bread.

Perhaps, when the website's problems get sorted, you may get some more replies.

G :-)

I think Emma means Madeira.

Emma - if you do a search on Google.co.uk and search on 'gluten free cake recipes' quite a few sites come up. One of them is Dovesfarm-glutenfree.co.uk, you could try them. Or there is WheatWatchers.com.

Good luck

G:-)

Thanks for that Laura - sounds like a wonderful day out. Hoping to catch him Blenheim in July, can't wait (especially like bit about free samples of fine wines/spirits - mental note, get someone else to drive...).

For all those JM fans out there - there will be a bit of a JM Fest next weekend with back to back showings of Delicious on UKFood.

G :-)

Debbie - not sure what is going on tonight but if you click on your individual names you are very different. Hope things get sorted out soon.

Perhaps a certain Liverpudlian Baker can add this? Only if he happens to be browsing some time soon...

G ;-)

I will try and take some piccies and email you Carole.

G :-)

I too am looking forward to seeing James at Blenheim Palace as Woodstock is only a couple of villages away from where I live.

G :-))

Hi Charlotte - there is a website called www.ukfoodonline.co.uk, which lists many online and mailorder companies for all sorts of foodstuffs. Had a look for you and they have 5 online co's and 2 mailorder co's listed that sell wild mushrooms both fresh and dried. They also sell truffles, yum!

Good Luck

G:-)

Vegetarian suet is widely available in most supermarkets.

Sorry stephen, don't have Gary's recipe but as Jill said his programmes are on again tomorrow. Good luck.

Ross Burden said that commercially bought pitted black olives were dyed. Black olives were too soft to stone by machine and they fall apart. So companies stone green olives and dye them black.

Ross does seem to be a bit of an authority on a huge range of subjects and wouldn't have said this on live TV if he didn't believe it.

Rustie has heard Ross say this before.

Not sure why Martin said squid ink, possible wind-up.

Madhouse - occasionally, depends who posts.

Hi Linda, Rustie got there before me but you might also want to look at www.silvernutmeg.com. They have 15" pizza stones for £27.95 or you can get a rectangular one for £29.95. Alternatively they have 13" round for only £19.95.

G :-)

Didn't realise that it was from the '60s but I always use recipe as posted by Karen.

G :-)

Have just done a google search and come up with a recipe for you but not any actual suppliers - [link]

Georgie :-)

I see that the final of MasterChef '93 is on tonight at 6.30pm - for anyone that is interested in seeing a young Ross Burden. Having seen him now in one of the semi-finals I think that Ross is one of those men that is like a fine wine - he improves with age!

No offence meant Ross!

Georgie ;-)

Sorry to hear about your bed rest - I do hope you are not in too much discomfort. Let's hope the sun comes back soon so you can spend your 'bed rest' in the garden! Or of course, watching UKFood.

I am no fan of courgette, much to hubby's dismay, but I have sympathies about shopping online - I managed to order 2 kilos of bananas and 2 kilos of broccoli before!

However, I am sure that someone out there has some good recipes for you - good luck!

Georgie :-)

I am no wine expert and too much of a lush to be able to cope with 3 different wines at dinner - I would be on the floor by the time dessert was served. However, I would think you would need something very light to start - white and about 11.5% vol., like an italian white - Pino Grigio, Soave, etc? And then something a little heavier for main. Certainly don't think a sparkling would work with spicy salami's, etc.

G :-)

You can buy Potato Flour online at various gluten/wheat free specialist sites - Atkins could possibly mean this. However, you could try emailing the Atkinscentre.com direct and ask.

Georgie :-)

Now that the warmer weather looks like it has arrived I want to start eating a littler healthier during the day. I find that most salads are very boring unless pepped up with a good salad dressing.

Apart from the traditional, e.g., French and Balsamic dressings - anyone got any interesting suggestions?

Many thanks

Georgie :-)

I haven't looked at the recipes but I do remember Ian posting a couple of days ago that the recipe on the website is incorrect and that they would post the correct one when they get it.

Georgie :-)

Fantastic Rustie! Hubbie has just popped in to see why I laughed so loudly, especially as I have GFL on at mo. Thankfully said daughter isn't losing weight on it!

Georgie :-)

Sandra, I think you are very lucky. I weaned my twins on mashed sweet potato and then progressed to things such as cous-cous with peas, etc., in. I managed to get my kids to eat all sorts of wierd and wonderful things. But no more. They are nearly three and my daughter will not eat any veg, with the exception of sweetcorn in tuna mayo, or any fruit apart from raisins. She eats almost exclusively meat/fish. However, my son could be a complete vegetarian and loves his veg and fruit. I have tried hiding veg in sauces but my daughter got wise and now will not eat anything in a sauce - including baked beans! I give up.

They are both healthy and so I have decided to stop stressing.

But Steve, you are right about involving kids in cooking. When my two are a little older I will certainly try to get them interested in cooking and this, hopefully, will encourage them to be a little more adventurous.

Georgie :-)

I can't remember a time without cookery programmes either - I too watched the Galloping Gourmet with my mum and used to love Delia.

Oh Karen, I haven't eaten yet and the very thought of the spam fritters from school have made me feel quite ill. They were horribly greasy and generally yuck. Couldn't stand the pink custard either as it always separated in to water and gloop as soon as it hit your plate. I am shuddering just thinking about it. The only day I liked school dinners was Friday as we had fish and chips then chocolate sponge with chocolate custard - fab.

G :-)

A big thank you from me too - I didn't know they had done a behind the scenes, so looking forward to it. That's if I can get near TV, what with the Saturday sport, etc.

Sorry can't agree with you Kath, I quite like Nigel Slater's style of cooking - quick and easy.

Sorry, haven't found any websites that email recipes regularly but most foody websites will send out newsletters once you register (this website included). These newsletters contain links to the site's most recent recipes. I have signed up for UKFood, Delinaonline, Atkins Center, Recipezaar - the list is endless. Google is a good search engine for this sort of thing. Alternatively, BBC Food has a large database of all the wonderful recipes shown on it's channels including Ready Steady Cook - so if on a budget, short of time and need something simple in a hurry, look no further!

Good luck.

I leave the batter for up to an hour before putting in the tin, which seems to help. You must also make sure that the oil/fat you are putting the batter in to is extremely hot. Other than that, I can only say is your oven up to speed and do you ever open the door when cooking the puds? If you lose oven temp the puds do suddenly go flat - they are tempremental like that.

Just looked this up - it's called Tandoori-style Prawns, so hope it is close enough for what you are looking for.

To serve 4

10-12 King prawns
100g unsalted butter
1tsp fresh ginger, finely chopped
1tsp crushed garlic
1tsp chilli powder
1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
fresh coriander leaves, finely chopped
a few drops of red food colouring (optional)

De-shell prawns. Put in heat proof dish. Melt butter in large pan.
Add the ginger, garlic, chilli powder, ground cumin, fresh coriander leaves and food colouring to the butter and mix well until combined.

Brush this mixture over the prawns. Cook prwns under a very hot grill for approx. 10 mins turning once. Serve on bed of lettuce and garnish with finely chopped green chillies and lemon wedges.

Georgie :-)

Funny that you should say that re the chicken as I am having 2nd thoughts about putting chicken in. This is not due to taste just economising as money is a bit tight and I could use the chicken in a dish for tomorrow night. I may mess with the ingredients to compensate - will let you know!

G:-)

Hi sarah and welcome.

I have to agree that some of the programmes on UKFood are a bit dodgy - Bondi Banquet and the programme with the large bloke in Ireland send me scurrying to the remote control to turn over.

Sorry that Ross Burden doesn't do it for you but I did smile when you said that your man looks a little like James Martin if you squint at him. How does your hubby feel with you squinting at him all the time?... I am in a minority that, although I like JM, I am not a huge fan and found his programme Delicious a little disappointing. However, I can live with this and I am still able to post on the message board!

I too enjoy the UKFood chatting and am quite obsessed with food. This site is great for ideas, not just the recipes from the programmes but from fellow posters. Lots has been said recently regarding the chicken and prawn coconut curry - so guess what we are having for tonights dinner!

Georgie :-)

Oh yeah, LynneF - meet me in the playground after school...

G:-)

I have heard of Romano Peppers - they are longer and thinner than normal peppers. Do you mean these? If you do, these peppers are available at larger supermarkets - but they are not hot like chillies. Apologies if this is not what you meant.

A good example of taste food first happened to me today. Made a mushroom, celery and garlic soup, following a recipe, and at the end it said to add 1 tbsn of worcestershire sauce. Which I did. I think I have ruined it - it was too much. I know wish I had added this strong ingredient slowly. Hey, ho - hubbie will get a surprise when he has his lunch tomorrow...LOL.

Georgie :-)

Oh, Richard, a man after my own heart. This will put a cat amongst the pigeons - not enough Ross Burden, too much James Martin...

Rustie, you are wonderful - ever thought of a job in the Diplomatic Core?

G:-)

Many thanks for your advice - I think I will stick to my plastic boards. I totally agree with you all about the glass ones - they are horrid and the noise they make when hit with a knife puts my teeth on end.

Georgie:-)

It has been posted that Ross Burden appeared as a finalist on MasterChef 1993. This is being re-run at the moment on UKFood - have we missed his appearance?

Can someone please advise me which chopping board is best for raw meat - wood or plastic?

I thought the plastic ones were best but I have since heard that wood has natural antiseptic properties.

Please help.

Georgie :-)

Oh, Rustie, if I had a brain I would be dangerous. I am so tired as daughter not sleeping well at the moment and we have been having very early mornings - yesterday 4.45am and this morning 5.40. I am just walking around like a zombie. Son in bed now but daughter bouncing off the walls with so much energy. Thankfully they are at nursery this afternoon and I am going back to bed. Will miss my normal opportunity to see GFL but hope to catch it later.

Sorry, Rustie, misunderstood Karen's posting. If it would mean getting rid of Bondi Banquet then I will join your campaign to relaunchy H&H!

Don't blame you Karen, will be doing the same too now. This programme is an extremely weak link in an otherwise strong tv channel.

Sorry Rustie, but would prefer Hudson and Halls to Bondi Banquet.

Georgie :-)

Did anyone see this programme yesterday at 2.00pm? I thought it was extremely weird and one programme that I will definitely be giving a miss in future. The acting was extremely hammy and although filmed with tongue firmly in cheek, I didn't think it worked.

Any other views out there?

Georgie:-)

Whoops, you know I meant Den and Angie. This Sainsbury's Australian Shiraz - on special at 2 bottles for £5 - has gone to my head!

:-)

Wow, I hope that is true, Dirty Den back would be fab. Vicki is awful and adds nothing to the show. However, I shed a tear tonight as Kat went off on her forced sabbatical to Lanzarote. How sad that she lost her baby, AntKnee looked gutted as well. Wonderful programme - please can Kat and Archie be the next Den and Archie!

Georgie :-)

Hello Sue1791, Ian addresses this under Rustie's posting re change of heading. Apparently there are going to be some improvements to the site so there has been some housekeeping being done. This site is for discussing UKFood and other food channels.

Georgie :-)

Chris, hope you heard your mention today on GFL. Jeni asked Ed Baines about Balsamic vinegar and the answer is basically it will keep for ages.

We were bought a lovely wine rack as a wedding gift over 6 years ago - what is it for? We never keep wine long enough to put it in a rack! It just gathers dust... Hic :-}

To LynneF - Sorry this is not the right message board but see that you're on low carb diet and would love to pick your brains. Will post message for you on Off the Menu.

Georgie :-)

Hope you do get to go to Star of India on your trip - do let us know if you get to meet the wonderful Reza.

I can't agree with you more. I don't know about throwing the tea towel at him, I think I would have thrown the frying pan. The ad doesn't work, they don't seem to be a couple and the pack shot at the end just comes in like a sledge hammer. He is irritating and can't act and I am definitely put off buying his sauces by this dreadful ad. Shame because I have always enjoyed MasterChef.

Yes, Reza does have a restaurant in London. It's called Star of India and is at 154 Old Brompton Road, London SW5. I have had the pleasure of eating there and being entertained by Reza himself. As you can see from the programmes he is quite a character and he loves nothing else but swanning around the restaurant meeting and greeting his guests. The food is excellent as well!

I hadn't thought about roasted pumpkin seeds but they sound great. Thank you Patricia3176, I shall go looking for them tomorrow.

What a brilliant question! Supermarket shopping this week, I went to pick up a packet of pine nuts and was completely gobsmacked to find that they cost £3.59 a small packet. I had never noticed the price before - if I had I wouldn't have bought them. Money is a little tight at mo and a small roasting joint of beef costs less than pine nuts. However, I adore toasting the nuts and adding them to salads. What to do?

Thank you for that Rustie - NTL can be such a nightmare, I didn't feel up to hanging on the 'phone for half an hour waiting for a reply. Why can't NTL air channels when they go live?

Anyone on SKY seen the channel yet?

Hello, new to this website. Love UK Food but want to know if anyone has seen the new channel advertised - UK Bright Ideas? We are on NTL Digital Cable and have not got it. Don't know whether we should be able to get it or not, we have the other UK channels. Does the new channel show new programmes or repeats from UK Food, etc.