[link] is where i found loads of interesting topics about people who love great sustainable foods, organic and growing your own stuff as well as recipes etc.
The forum is part of have your say section which probably explains why i missed it for so long.

I havent heard of a prduct like youve described. But you can get cordials in raspberry which you would add as part of the liquid of course you could end up with a pink cake.
if you google Suzannes fruit cordials you can find her products in a few delis. she won a major award at the guild of fine foods taste awards last year.

You didnt sound superior to me rday. and i toitally agree with the use by dates being guidlines. i have some produce on Relish that have dates going for a few years in advance, but actually not ever likely to go off like honey.

So yes be sensible and sniff, look and dont eat if in any doubt.
Lets face it I cant tell you how many times ive bought "fresh chicken" within its use by dates and its been off. So you cant win.

slowly in a pot like a caserole. treat it like braising beef. for a long time over low heat. its one of my favourite meats. Tons of flavour . I cook baby onions, baby carrots in with it and some liver or kidney if i have it in.
Corrr Can I come to dinner please

that was meant to say Works for you, sorry

[link] is the other link and go to Bulgarian. hope that world for you

Boots the chemist sells it.

Its a shame about the copy right thing, some of the books are no longer printed or a little obscure so getting hold of them can be almost impossible.
Mind you I do understand that chefs and cooks want to protect themselves but sometimes theyve just modified someone elses recipe, they even say so.
On my Forum ive made it clear and precise about recipes
if you own it you can post it

you can put down a recipe you have done on [link]
but we will delete if its obviously from another source.

Ginger cakes seem to work better with golden suger too rather than plain white. Dunno why but seems to give a more toffee flavour which give the ginger and cinnamon a kick. ive also replaced a small amount of the measured flour for ground almonds and this is wonderful Infact any cake with ground almonds is a fave with me. And I totally agree with the delia recipe, I havent made it but M in L has done and its fab with a big mug of tea

It may well be down to the sugar you are using too. Some caramelise darker when heated.
As for soggy bottomed pavs, are you using baking parchment this seems to help me and making sure youve got a really well whipped mixture.

Hi BC dont use the blender. it just isnt neccesary, beat by hand the egg and then the small amounts of milk at a time to bring it to batter stage. only takes a minute or too. using a blender just gives the wrong texture.

Hi Ed Baines answered your question on the show today.
He said to put the beef into the cornflour and egg white for a little while till you need to cook it.
Alex said if you barely cook it, that would work . but I would go with ed's response.
They read your name out too.

[link]
Its sponsored by DEFRA and allows you to search for your local producers, markets etc. and there is a section to join where you can earn stuff like a local hamper etc.

I know, some of it seems alittle over the top. I mean I have cookery books but tend to not follow actual recipes.
I read through them, get the gist of it then make my own with what i have.
Lets face it how many ways can you cook chicken with taragon thats probably your own recipe and some other chef unbe known to you is doing the same thing.
Daft really
I expect that if you didnt say it was a chef or cooks recipe and was one youve cooked for years there isnt much you can do about it. As long as you are happy to share it with others.
But ovbiously UKfood has to protect itself. but a little more clairification in real english as well as the legal jargon would be good dont you think?
Whats happened to Rustie? one minute she is posting and the next her name has disapeared.

Hi Male4me, you can just use a vitamin c tablet crumbled up. and its just an additional raising agent. which normally helps with heavier flours like wholemeal.
Hope it helps or you can buy the powder in Boots. But too be honest its cheaper to buy the tablets.

Carluccios sell em and they have a few shops around london.

if your not in a hurry you can grow it in a pot on your window sill

you wont be likely to get it fresh in this country unless you have an asian supermarket near by. But mine is in a jar, actually got it in morrisons and they are not known for exotic ingredients. you get loads and its not expensive and you dont need much for a recipe normally.
depending on what recipe you are making will depend on what you can if at all substitute it for.

yeh his flat breads with chick pea is too delish for words and i now experiment with loads of flavourings.
Paul Hollywood does a good book too along with Valentina recipes from an italian terrace has a few in.
my next type to tackle are the sweet ones like croissant and brioche, but i can hear my thighs groaning with the weight already

Hi Kida i asked the same question and found out you dont actually need it, you can replace some of the water with a bit of milk but its just for texture.
So until you get some just do without, too be honest ive never spotted the difference.
Good luck and enjoy, ive never looked back since i started baking bread, now I just use wholemeal or sourdough recipes.

i only ever make yorkies in a large tin. Im a yorkshire lass so learnt to make these when i was small. as already mentioned use the one cup method all ingredients plus a pinch of salt, i always add rosemary or thyme into mine too. but its a peasant dish so best not to mess with it.
stick the flour in the bowl, put the oven on its highest point with your fat in, lard works best but any high burning oil will do
then put your flour in the bowl make a well then add the eggs and milk to make a batter
take the fat out when you have a blue haze and pour in
stick back in the oven and DONT PEAK or open the door take out when dark golden brown and crispy round the edge and fluffy in the middle.
never failed once.

Or a good chocolate cake, loads on this site and both Nigella and Jamie Oliver do good ones. The darker and richer the better with a dollop of thick very cold cream.
Heaven

Although I don't own one, I think you have to prioritise what it is you want from the cooker. Are you intending to keep it if you move, what oven space you need on a daily basis, some ranges have small ovens and not very efficient grills.
A friend of mine has a range plus a split level oven with grill at eye level so she gets the best of both worlds.
So the "best" make isnt always the right one for you.
Some are dreadful to clean or if you have most of the burners and the oven then they become less efficient and you cant always grill and use the oven at the same time.
You may want to keep a diary of how you use your current oven and grill etc, what you are lacking and what is good about what you have and try to replicate it.
You may find that whilst you like the idea of a range it may not actually suit your needs.
But best of luck I know a few posters on here do have them but its been a bit quiet so bare with us for a bit and they will surely advise . I will be watching cos when I get my new kitchen im looking at all the options for cookers
cheers
H

You could do really delicious burger and chips, with fresh ingredients its a winner and good to show that "junk food" can be healthy. try to get the best mince you can afford and do the chips really big and fat with a chilli relish.
lots of useful ideas on this website.
Good luck with what everyou do

fabcook do you have the recipe for this if so if its your own can you post it please.

www.relishthecontinental.com sells some of the best olive oil you can get, non of which available in the supermarket. however you can purchase good oil in all delis and spend as much as you can afford on Extra virgin oil , ordinary oil expect to pay aprrox 2 to 4 quid
Avoid blended olive oils, try to buy single variety single estate and treat like purchasing wine.

Hi Snowy if you key oats into the recipes page under the ingredients button there are loads in there. let us know if you try any

well actually its the bits of olive in the Extra virgin oil that burns.
This isnt used in italy for frying but as already mentioned for drssings and drizzled over foods raw but normal olive oil can be used for frying and general use.

its in the book Tony and Giorgio and a freind of mine made it, it was really lovely.

yes lemon or orange curd!! yummy. bake a load of scones, and glaze then freeze, and i know you said about custard but have you tasted the portugueses custard tarts, they are devine, Jamie oliver has a recipe in the return of the naked chef

sorry sugarpuff, but i had to go kill the kids at that vital point so missed the thing
Twice!!!

Hi, I was looking on the cheap flights airline and with 99p for flights to italy from luton or stanstead you could fly for the day and do your shopping and go back. you do get quite substancial luggage allowance.
I m looking into flights to spain and france so i do the hypermarkets and the great spanish markets for some of my stuff for Relish. like the garlic, chilli etc
i know i can get to spain from my local airport within a couple of ours door to door for £40 return cheaper than freight charges.

Hi, the Kevin Dundon recipe was part of a video clip he wasnt live on the show.
We have found in the past that these are not added to the recips. Dunno why
Anyway sorry for not responding earlier

if you using the dried stuff go careful!! i would sit it in the wine first to release the flavours and soften it and dont use as much as the recipe says for fresh. but best of luck and enjoy

Hi Glenys i saw the programme today and she spread the damson jam on to the pastry, so good job you asked and i hope htey put that recipe right!!
Congrats on the triplets, though I do feel for your daughter.
I saw a lady the other week pushing 3 identical little girls along in one it was three side by side one,probably maclaren but myself having two little uns use a tandem version which is easier for me.
If she asks at mothercare they should put her onto the right people even if they dont stock it or ask her midwife staff, they should know.

Hi Carl J I think it looks right but does depend on the thickness like vash said.

By the time the wine has reduced and you add the cream it would be cooked for over 15 mins. I would give it a go and after you reduced the wine and before you add the cream, just test the meat and see if its still pink, keep cooking until its cooked through then add the cream, as the cream is cold it would reduce the temp as im sure you are aware and would take longer to cook the meat thoroughly. looks delicious though, let us know how you get on.

Not too mention that Delia herself is the first to say she is not a chef. she never trained as one and calls herself a home cook.
As for AWT , those two have a friendly feud once in a while but both actually like each other, well according to Delia on a recent interview.
i think there is room for everyone, each inspires new peole to cook and introduce new ways to cook. Surely we need them all in the mix otherwise life would be so boring.
Just my humble opinion there though

Hi there, best just to put pasta in well salted boiling water, then when drained add your olive oil if required for the recipe, you dont need to always add it asit depends on the type of dish and sauce you are using.

Hi Sarah, I saw the pub you are looking at on one of my websites. It looks lovely, we were looking at two pubs near us one in the village just down from where Chris works in Gainford and another in a small village just outside of town, bith awaiting refurb. but yours looks ready to go and a much better setting in the village. I hope you get it, you wont have much time to yourself though.
We think we will wait a bit and do it when the kids go to school i can still run relish and do the market just get some staff in.
Best of luck Sarah, keep us informed. Get planning that menu cos it sounds like you gonna get everything you wish for!!

hi yes Relish The Continental is my own and we do a market too, hope to make it a food hall eventually.
as for millions yes why is it the lottery is always someone elses numbers? and look who has won it recently?
then people say that 9 million wouldnt change their lives, whats that about flaming sure it would change mine!!

anyway until then its slog slog slog hahhh why couldnt i be happy with an office job eh

wow you wouldnt need to eat for a month!!! The pub sounds idillic, well done you will keep fingers crossed for you.
getting the local press in might be good sounds to me like you are a good business woman. a pub with land does seem to be a rare thing these days. will it be the only pub in the village?

Thats souns more realistic doesnt it, much cheaper than cookery schools ive looked at. and you dont have to travel to it. Just cook eat loads drink loads and go to bed. hope he helps with the washing up
So where are you looking for a pub then Sarah, did you watch location location yesterday they were in your part of the world, well reasonably close and were looking at pubs too for a young family moving from scarbrough.
Looks really pretty round Lincolnshire.

I love ducks, my dream as well as running relish to empire proportions is to have a house with land for a goat and ducks and chickens. a poly tunnel for my herbs and veg and an orchard.Sarah you are a girl after my own heart. I too love interior furnishing etc but cant do everything at the minute.
Oh yes want to finish writing my book, want to write another with a friend and open a rustic continental bakery.
Build my own home and foster kids
so need a few million off to put the lottery ticket on

Hi Sarah I would go back to them and ask what other options and exact pricing they can do for you. I wouldnt have thought that they would want you to worry about it.
Afterall they will want you to be completely happy about what you are doing and your limitations.
£200 does sound a bit steep what does it include?

Ross must be on his way now to Mary in Oz, she must be really excited.
I'm going to the dinner at Headlam Hall near me on the 18th of feb where Ross is going to be.
Ive met him before and he is lovely, really down to earth and very funny.
Hope mary gets chance to tell us all how it went.

Hi Sarah can understand that you would find that a bit daunting, have they offered another idea more on the lines of the late lunch like mary, thats maybe more your thing?

Sounds like you had a bad experience before, but im sure you can arrange something with them more to your liking.
Hope you get sorted it sounds really exciting. You could always put your rotties on guard in the house

Jamie Oliver does fab things with chickpeas especially in his breads.
Also haveyou put chick peas into the recipe search on here cos there are a few ideas.
Hope you enjoy them, I make home made humous with them.
loads of olive oil and lemon juice and a bit of cumin.
takes two mins to do.

for god sake Sarah dont mention anything about planes then or you could end up with an airstrip and a hanger full of jets with it being so flat around you
Is your life always so funny? I love hearing all about it and you should keep a blog on your everyday life its hilarious

Hi Vics we do a simple fondue. Its decadent and so easy
no prep either and you can play and feed each other so very romantic. Just get some good quality choc and double cream a small amount of alchohol, what ever you fancy really and things to dunk
you dont need a fondue itself just warm it all up in the microwave or over a pan of warm water it does stay liquid for enough time to enjoy we use madeira cake cut up into chunks and various fruits that you like and marshmallows
anyway just an idea once again not spanish but very lovely
hope its a success

HI Vics, patatas bravas is a classic starter and there is oneon here by Alan Coxon in the starters section which looks really good.
For a pudding although not spanish Summer pudding is always a winner and best done before hand anyway and you can frozen rasps etc now. served with thick cream.
there is one on here too if you search for it by name,
hope he appreciates all your hard work and let us know what you cooked and how it went wont you

cheers
H

Hi Lizz, I think its great what you are doing and plan to do.
Shame the Bank Manager doesnt see it though. Especially when people are thinking more and more about what they eat and what it contains. There are plenty of people who eat veggie food and are not veggie and gluten free foods are a very healthy option in the main.
I sell Nick's produce on my website and on my stall.
Its my biggest seller by a mile and most of my customers are not intolerant to gluten just enjoy food that isnt mucked about with. Thats the key isnt it. I think you will do great with your restaurant plans.
You could have a look into a business link who may be able to find you funds or a business angel who will back with finance for you. My Business mentor had the exact opposite attitude to your bank mananger as specialised foods are fast becoming the "norm" for a lot of people.

Best of luck and really sorry to hear about your awful burgulary.
H
xx

Hi lizz I know what yellow split peas are, use em all the time. Just found a Mauritian recipe and it said 50 g of Dholl. no reference to the split peas at all and no picture so required assistance in finding the english name for it.
Cheers though for your info.
M.C still not found the relevence of pears though

I think you are right Rustie and sorry meant to say you eat a lot of veggie stuff so would have a bit more knowledge on the subject.
Scuse the shortening of the name. I do it all the time cos everyone calls me H (aich) at home.
Sorry dont want to be rude.
Anyway agree with you, the word Dhall has not been mentioned and its not a spelling mistake.
So I think we are sorted now eh?

The website that was mentioned earlier in the thread has a lot of recipes in it. One is for Dholl and another one further down the list is for Yellow Split Pea curry. And as R mentioned not a single pear in any of em.
Why would anyone think that they were the same product when listed separately and under different names.

Not sure I fancy curry with Pear in it either Rustie wot abt you being a veggie? Not sure either what M.C's point is either for that matter

Hi M.C, I think snoozy was agreeing with choccy flower an affirmation of the mentioned facts and helpfully added for the first poster the item on raw then cooked foods.
Perhaps its in the perception, its so easy to get the wrong end of the stick sometimes on here.
And as Tina says Never re freeze a raw defrosted item.
Seems pretty straightforward to me, well I think.....

cheers, why dont they just say that!!
I wouldnt care but a recipe under this one is called yellow split pea curry!!

cheers, why dont they just say that!!
I wouldnt care but a recipe under this one is called yellow split pea curry!!

can anyone help and where i can get it from?

cheers

Ive found an internet radio station for mauritius its cool
def warming me up. so food music sorted.
ifanyone wants to listen its on [link]
very rasta!

From looking at the site I think I will do a Fish curry and a chicken one too.
The thai style looks ideal but may decide to do something a bit different, served on banana leaves with home made naan etc
going to give the prawn samosas with a chilli dip a whirl too.
Im trying to find free downloads of Mauritian music to play during the meal.
And lots and lots of Rum

Yes the OH and myself tried to watch it during the week.
I really like both presenters but even the OH mentioned the camerah work and asked what was wrong with it.
It did make difficult viewing at times which is a shame as the concept is a reasonable one.
Mind you a simpler programme with Sylvana just doing her thing would have been enough without all the camera acrobatics. and what's with all the CLocks

I think he is a good cook as for being priviledge have you read his Biog, far from it really.
He is a good business man no one can deny that, but he does make wonderful food as well in MHO

You star, I'm sat listening to the 2nd link you gave,its great putting me in the mood i can tell you, wonder where i can get this cd would be fab to play it when Terri and Pete arrive. they would love it.
I shall peruse the menus, the fish ones are ideal and all look so healthy and refreshing.
Good one Livewire.

Hi, two of my lovely freinds are tying the knot in Mauritius, lucky them eh Anyway I've invited them for supper in a couple of weeks time to celebrate their plans.
Anyone got any ideas as to what I could do, Terri is also veggie but will eat seafood and fish, (no lectures on veggies please)
I understand that the cuisine is multicultural but need some guidance please

Its so exciting mary, I had a look on his website and find out we can do what Mary has done and book him to come to their house, it says that you can arrange 15 friends to come along and you all get a go at cooking a huge range of foods with Ross.
Sounds like a fantastic opportunity.
Wonder if he fancies County durham, not quite the same but........
if you want to have a nosey he is on rossburden.com

Sorry Dave, cant help, all down to copyright. He doesnt allow UKfood to post the recipes so you have to buy or borrow his books.
Pain eh

oh let me know what its like if you try it out frexy. The bread on the show looked absolutely delicious so im determined to give it a go, Make a change from the stuff i make at the moment. if they can charge £10 a loaf then im sure £1.50 for a huge loaf is cheaper than Betty's
So might be worth the enterprise.

the fish and chip shop in aldburgh is legendry. I love suffolk we stay at the Bell INN in Walberswick near Southwold.
Its like being transported 50 year back in time. delightful, quiet, safe for the kids. Just lovely. If only I could live there I would be truly happy

spread directly on to thighs as it will certainly end up there.
I remember my holidays to Devon and getting ice cream with clotted cream on top. heavenly.
There is a lady up in cumbria who makes it and is one of Rick Steins heros will look it up and see if she has any ideas

Hi, the only thing i seem to remember about starters for sourdough is that you end up never getting rid of the stuff
i suppose i could sell it at the market. spect i will need a certificate though. ahh will give it a try and see what happens.
Wonder if Paul Hollywood got any recipes

you can always through a prawn on the barbie and open a tinny.
no worries

of course .. Ross is coming to your house, so your forage into the wilderness for these items is down to him is it
I hope you get it sorted, lets us know how you get on with it all. Bet you have a fab time

thats what got me interested it looked fabulous didnt it.
i think you have to make a starter dough though but not sure so any ideas would be appreciated.

Vash wouldnt you get reported for keeping an animal in a jam jar

hi, ive asked for a sourdough recipe and did think that this started off like a freindship cake. Am I on the right track?

Dare I ask, but what are you planning on doing with them then?
sounds really interesting

anyone got a good tried and tested recipe for sourdough

Hi sy please read the Hi lo threads for all the info so far

posted this on other thread but just incase. ramona has stated that only one recipe per show is on here
[link]
no sign of the fishcakes but 15 other lovely recipes.

Hi Charliebolton, you are in exactly the right place to add your recipe. Its ok to put your own on, just not any other chefs recipe due to copyright. So look forward to seeing it.
Welcome

cornish style pasties with loads of pepper in swede and carrot and onion. yummy with relish or pickles.

Hi Bestmum i just use the really chilli flakes to add heat but we dont like really sweet stuff and if your using fruit and cake then that helps.
I did this as a desert cos i dont normally like them and chris is big choc fan.
So everyone can have as little or as much (in chris's case) as they want. Seems to impress and suit most.
I have put bitter choc into mexican food before and it works doesnt it give a rich finsh.
So on the whole i dont think its fatening cos you only choose what you want. Sinfull but hey its new year Diet doesnt start till next year

Hi two bars of really good dark chocolate half pint carton of double cream and pinch chilli flakes. stick em together into a bowl heat gently in microwave do it by ten sec gaps until you get a dark rich liquid sauce. then just keep warm in the fondue it will stay liquid whilst over heat. The chilli just give the chocolate a kick to bite through any sicklyness.
Cut up chunks of madiera cake, marshmallows, and fruits of your choice and let the guest plunge and devour.
Tis delish and great fun.

if you rub the shoulder does a Genie pop out and give you 3 wishes.

i meant as in litigation and cant spell for toffee sometimes

no your not allowed to post other chefs recipes. its a breach of copyright.
so just recommend the book and thats about it.
Its a shame I know and we only want to be helpful but its just the way it is i suppose.
To litigatious these days by far.

You could do a fondue, just take all the ingredients with you and let everyone join with doing the meal as it goes along. you can do fried meats in oils first then cheese then the best bit dark chilli chocolate and cream fondue with madiera cake, marshmallows and fruits.
If nothing else hardly any washing up and the endless games and forfeits you can imagine for food falling off the forks into the dish.
leaves more time for drinking, laughs and conversation .
Hope you have a lovely evening whatever you do.

out of all of the hundreds of thousands of recipes available im sure you can find something on here that doesnt have oranges in. and you can alwaysd substitute or omit oranges if suitable.
Cant please everybody all of the time.
And why dont you have a name??

Cheers

I sell it!!

Hi Frexy, im not sure whats going on but the two posters with missing names were different people.
All a bit wierd i know but i did read these after they were posted and not the same person.
Confusing Eh

Hi if you go to her own website there is a forum in "yourpage" I think this topic has been raised there and answered, if not then you willcertainly get a response from some one there or even Nigella herself Nigella.com

Hi in most cases you need to soak the gammon overnight or at least 12 hours changing the water a few times to get rid of the excess salt. then boil on the stove then take the hard rind off, score the fat then roast. But as xmas day is usually very busy and the oven full im doing mine 23rd and xmas eve so that its ready for xmas day tea and boxing day with bubble and squeak, yummy!!

Hi if you look in Lesley Waters recipes for roast ham she does both and its the one im using for the first time ive baked a ham.

Hi Carol10, didnt think We All did call Delia , I know I didnt and a lot of fellow posters certainly agree with you.
But like weve said before each to thier own. I have a huge list for likes and dislikes and personally i happen to like both Delia and Nigella and go to each of their own websites for inspiration, along with James Martin , Jamie Oliver AWT and of course the Gorgeous and talented Ross Burden, not that im a huge fan or anything honest............

Im sure it is hence why the programme receives loads of them everyday.
Suzby did you know you can ask to appear in the live audience which is every friday except for this xmas fortnight as they are scheduled with "Christmas Live".
Loads of fellow posters have been on GFL and really enjoyed themselves and said they got really well looked after.
So hope you get sorted.

Hi and Aldi have at least 4 different ones to all italian made and not too pricey. Otherwise a few companies are doing mail order if your quick like Savoria based in Tower Bridge London an Italian Deli and montes also in london just google for them
happy christmas.

Yes ive had a sample of it sent from uncle roys as I sell the whole mustard range on my website it is fantastic stuff and a lovely company to work with

Hi Carol do you mean Pate or patties as in small pastie or rounds.

To confirm brewa yes it is a bulb of garlic.

Hi there, for starters, capital letters are percieved as shouting which im sure you wernt meaning to do, just a bit of boards etiquette.
As for treacle, well it doesnt go off if you close the lid so its sealed well, therefore a tiny tin is probably worth while. It should last you a while my tin of treacle here has till 2005 on its best before and i got it last xmas.
see what the tins say and just get a small tin for about 80 pence.
best of luck with your baking, im useless at baking myself and buy em!!
merry xmas

Hi Eves, I agree with MattB you need to let the meat stand a good length of time so I would suggest doing them straight after the meat is cooked and the oven is really hot. I tend to put my stuffing in then too along with sauges and bacon wraps etc. Its a lot to fit in otherwise
then all you have to do at the very end is make the gravy, heat the veg.
Agree with Chef to and do a dry run with a joint this weekend and see how you go. but roastie are deffo best hot crisp and fresh. Can I come?

Merry Christmas Derren, have a look on here
[link]

loads to choose from in every which way possible
enjoy and let us know if you try one and it works.
cheers
x

Hi I had tallegio cheese on some crostini with mamchefs chilli relish, it was heaven. im going to do that on a puff patry sheet and put fresh basil leaves and rocket on it.

hi Paul Hollywood did a lovely version and its on here
Cinnamon Swirls go to recipes , Paul hollywood and type in he cinnamon. he does great straight forwardbreads and the recipe looks great.
Let us know how you get on

I cheat and buy it fresh from the chiller counter in Sainsburys. Its really very good and great if your stuck for time, which these days I am. but still I look on in wonder at people who do make it.
Perhaps one day......

Hi guys, just to let you know that www.relishthecontinental.com has some new products this month.
Huge Italian queen olives in a beautiful jar great for a pressie.
New supplier has produced a chili relish. Pickle Perfect makes homemade goodies and the chili relish is the first of the range.
Unless you try it you wont be able to appreciate the rich dense flavours. Already a firm favourite. See page 5 in the shop
and last but no means least Nicks Dorset Cottage festive treats. "Dads Prunes in Port" and Cherry with cherry brandy jam. No words, just taste!! see page 4 in the shop
Im also at the market on saturdays and xmas eve in Darlington Market Square.
Let me know if you are having difficulty finding items because most things I can get hold of, even if I dont stock it all year.

Ive found this website [link]
it looks ideal and good prices.
Sorry it took so long you are probably sorted now.

and Kleneze, sorry forgot that one

Yes, and Woolworths, Wilkinsons, Betterbuy if you have an agent near by and major supermarkets.

Hi Sarah, have a look on here, [link]
Its the website for london farmers markets.
Burough Market has been voted the best in Europe. You need to be there on Saturdays.
Also check out Covent garden and the london tourist office for special events.

And whats more Sue sent some to me and its delicious along with the recipe.
Big tip, use fresh raw prawns not the pink cooked ones cos they go rubbery.

Hi I use both methods depending on time and effort.
I prefer the flavour of scrsambled in a pan cos I add loads of butter and its delish. but for speed I use the microwave, it works well but not quite as good in my opinion.
Will be having it for lunch today yummy.

hi here is his site www.jamieoliver.net

Arent they just A taste of summer throughout the winter months.
Preserved citrus fruits and pickled vegies. Fruit stuffed with booze. Just perfect to add to those wholesome winter meals.
I love Autumn and Pickles

Hi, I started watching GFL on the 1st aniversary. It was my life saver and actually inspired me to start my own business.
I was on maternity leave awaiting the birth of Ben who is now two.
So now I have three babies Ben 2 Katie 1 and Relish The Continental 10 months old.
So a big thanks to GFL and all the producers, presenters and chefs who make it a great programme to watch and the boards to meet great people, some of whom I now consider to be the closest of friends.
BTW, the very 1st programme I watched was when Jeni took us round the studio and showed us behind the scenes.
It was really fun especially when you all piled onto the food at the end of the show.
Could we have more of that please.
So Happy Birthday and a big thanks from me!!
Cheers

Hi Andie, too be honest I cheat with "steamed puddings" and use the microwave for them. Never had any complaints and it only takes about 3 mins to cook a large pudding but depends on your oven.
Treacle tart can be made well in advance and if you like it warmed just reheat in the oven when you need it.
Hope this helps.

Hah Nick I get it, yeh but no but yeh but!!!

For those still a litte confused its from Little Britain the fantastic comedy on Beeb 3 and 2.
Im a lady did you know?

Hi Anne, I would suggest you contact a cheese specialist. La Fromagerie in London will help you out and if you google for italian cheese there are british made and Italian alternatives who deliver what ever amount you want. I would also ask the same as Ross, how many baskets are you making!! Sounds very industrious.

dunno but there should cos I know a couple of people who could help present or show their wares as it were eh Nick, Frexy and Mamachef.

I know Terydox her poor leg must be ready to drop off. But no harm in posting it for others, at least if they search for it this thread will point em in right direction

Hi terydox it starts on Monday next week, but of course could be different with the regional channels being ITV
very similar to cant cook wont cook. its called "too many cooks"

Yeh she did that programme about inventions too. The one where the public have invented something and then get to win a contract with a company willing to develope the idea.
Was not good telly.
As you say Georgie, when I finally get sky put in on Thursday I will watch and more than likely turn off!!

Speaking of James Martin, whats he up to. Saw an ad for another new cookery show.
Whats wrong with that I hear you cry.
Well its on ITV during next week at 1pm. so it clashes with GFL. Someone didnt think that through did they
James James James...............

[link] here it is just to save Rustie from anymore pain

Hi sorry it took so long to find the comapny but as it happens they rang out of the blue today.
Yvonne said she can make up the boxes in any size and colour depending on what you want
she is available at restorationpackaging.com. If this link doesnt work then email me from my website on relish the.......com
cheers
H

Hi, I would love to be positive about JM's new show. But what an awful idea!!
And Katy Hill, well..........................
why cant we just have cookery shows, yeh travel a bit, show us where the ideas, inspiration and produce is from but PLEASE PLEASE PLEASE dont do this lurrrrrve thing, its appauling.
However as youve gone and made the thing now, if and when I get my UKfood back (NTHELL) I will watch with interest and something stuff in me gob to stop the guffawing.

Hi Brie have you got that healthfood shop Holland and ......
they do stock it in Darlington, but then so do morrisons, tesco and Sainsbury's.
Hope you find it, dont think there is an alternative, what were the recipes you were looking at?

the Morphy bakes the french bread as a loaf in the machine its self and doesnt come with oven instructions for making the baguettes. but the other loaves in there state that you use the dough cycle then shape and leave another 40 mins to prove then 180 ish in the oven for 15 mins to 20 mins depending on the bread.
like previously mentioned its down to experimenting. but these are rough giudes and depend on the day and the dough and the oven. Which I find change everytime I bake bread.

or the video recorder. At least they are repeated loads to give you the opportunity to write it down

Hi the flour in Paul's scone recipe is 500 grm of strong plain white flour. I printed this out before the changes to the site and the problem with the missing flour!!! They are delish I hope you enjoy

Hi trunkie, just pop to your off license you can get it there. its an italian version of a sherry. a Liquer. Its delicious!! very easy to get hold of even in supermakets although that depends on where you are in the world.

hi here is the man himself
[link]
enjoy

Hi shimmystar I have found a site a couple of days ago when looking for hamper packaging for relish. I will let you have the addy when i find where I put the thing

Hi Chef, thanks for that Ive been having a look around the site. the Sunday night looks good value for £259 per couple
looking for a treat for OH and myself for our joint xmas pressie to each other.
We fancy one night away, Nana can look after little ones and we will indulge ourselves
London is as good as anywhere and well the Connaught is a lovely hotel.
Otherwise we might go to the Lakes.

go to the fresh produce counter where your cheese is, in your supermarket and ask for cream cheese its sold loose, you wont go wrong. otherwise good old philadephia is the one you want two packs normally does the job, but does depend on the size of your cheese cake.

Has anyone had the privilage of eating at one of Gordon Ramseys private dining rooms he has at the connaught etc. ive had a look on his website but no prices so must be very expensive.

Good Morning Renap, It would be a shame for you to leave so soon. This is just one thread, I wouldnt take it too heart. Most of the posters on here just love food, well I think everybody does. But sometimes............. anyway It would be great if you stayed a while especially when things cool off a bit. So you can see what we are all realy like.
Keep posting we love newbie posters coming along with new topics and thought on the food etc

It still is the rage judging by the amount of french Goose fat I sell in jars. But the winner by far on my website is my Lardo Di Truffe. Which is a Northern Italian spread. Its pork fat from the belly and has truffle in it. Its a tiny jar just 80g but on hot toast or crostini you only use a tiny amount. Totally yummy beyond words........

you are forgiven and i'm an athiest, so couldnt bible bash if I wanted too And trust me I dont want to moderate these boards got enough people on here who do that already!!!. I take it all with a pinch of salt myself. Its just that when I changed career and moved out of the corporate environment, which im sure you will agree is not the most positive place i decided to go into the food business. On the whole its a really postive place to be. Just seeing people write things about people who they dont really know other than the TV persona seems a little unfair. Dont want to make an issue of it but there are rules there so its a great place to post. I think in the early years when I wasnt here I only heard this so dont quote me, it all got a bit out of hand so they put that rule in. Dont get me wrong I agree with loads of comments made I could list the presenters and chefs who REALLY ANNOY me but hey as you say life is too short Now I will go back to running my empire and killing my kids see yah!!

Hi Saundra i happened to be looking on Rick Stein website
[link]
he sells mincemeat online on this link. I was checking out the competition!!! Its £3.50. Ive never bought it online so dont know if thats expensive or not. Otherwise check out you local WI market stall, they are bound to have it or get it for you.

Hi Glynis11 I dont think this site is about making derogatory remarks about presenters or chefs/cooks. Infact there is a rule about it too make sure it doesnt happen.

I didnt join this great site to snipe or put down people I did it to learn stuff and meet lots of really great people. Both of which I do. The Tamasin thing has been done to death along with Jenni, Alan and Ainsley. None of its nice or Im sure appreciated by the presenters and chefs who read this site. Gino bless him was looking just a day or so ago. Its a sad state of affairs when the only comments made by some folk are so negative. Yes its a country that still has free speech, so we are luckier than some but we also have the intellect and education to know what a slating is when we see one.

Good Idea, seeing as this isnt easily available I might look into getting it on my site. then at least customers will be able to buy the stuff. I could do swapsies with Nick

its not you brie its happened to us all

Yes its definately a case of winding each other up Alan understands the comments and rises to the occasion hense the in jokes with the other guests yesterday. Alan is an intellengent man and Jeni is a very sharp witted woman, they wouldnt put them together if it was upsetting anyone. You can see the twinkle in Alans eye when he gets going with the fact and fugures he doesit deliberatly and I think its funny. And you can hear the rest of the studio in fits in the background, I was laughing too yesterday. all in good faith.

Lellysmum dont understand your comments directed at me, I'm no chef, and live in county Durham, hardly a culinary mecca. Infact I havent watched much of the programmes with Reza in, and to some agree with the OTT comments of both Reza and Ainsley, but thats the charm surely? The viewing figures cant be wrong. What I dont like are the constant derogatory comments made about them. Its comes across as so personal and that not what this boards is about.
I love the programmes that explain more about the chef the country etc. They are no longer dedicated cookery programmes anymore and this is a good thing. If there is a way to attract new viewers and get people interested in cookery either as a career or hobby all the better with me.
Cookery is the new trendy thing and all foody related items are hot topics and money makers. Its the world we live in and one that I trade in.
I love it , the chefs, the culture, the food and my customers.

Hi all at GFL, how do we get some of our products to you to taste. Got this fab stuff that goes fantastic with cheese. As you are doing an OB from Blenhiem I wondered if you were interested.
Cheers
Helen
Relish The Continental

sorry lellysmum that didnt come across right. didnt mean to offend ooops but whilst it isnt positive, which you know the rules on that one, i do think he is very good at the cookery. really sorry about that comment was meant to be funny. and looking at it, it isnt

sorry lellysmum just read your other thread. yep its a gonna. cant find it either sorry

hi there, what channel were you watching cos on ukfood at 2pm it was good food bites and no recipe on there for this. The others are on. what else was cooked ? might give us a clue. were you watching bright ideas?

lellysmum rarely makes a positive comment so i dont take much notice. I think Reza is as Indian as they come isnt he? The clue is in the name!!

Brie you are as daft as a brush and I love it. I can waffle for England cant I snoozy? But you take the biscuit go brie-e go brie-e

Hi all, James Martin is in my home town of Richmond North Yorks.
The girl who he spoke to who had the walled garden and where he bought the organic veg and salad is one of my suppliers.
I'm not sure what the audience thought of his trifle, but good to see him actually buying local produce from the market.

hi guys 500gm it is. i have it printed out.

Really Sue, that sounds fab, next time he is on the show you should email and tell him you're a neighbour. See if you get an invite.
Hope you enjoying the products and having your visitors
Helen

Hi look under Relish ......... I sell it some one will post the addy im sure if not look under my login and see it there

Wild and fresh, not for him he is lovely and the food is "wild and fresh, but its her, the warbler from down under strumming on that guitar. Drives me nuts and I have to hit either mute or to another chanel which is a shame because the concept, the scenery and the cooking are fab.
Rustie with you on the river Cafe, not so much switch it over , just dont bother, never grabbed me. which is odd because they specialise in Italian food, which I Lurrrve

Hi Sharon, the trick is....... dont prick em.
just grill or in the oven.
It was actually Nigel slater who said to do for a long time on a slow heat and ignore the instructions on the packet. They should be dark and sticky all round and the skins wont burst, as all the juices go back into the sausage.
Ive never looked back

Nigel Slater , like you say so passionate.
Ross Burden but we dont see enough of him for my liking, will do next month though.
I like Sylvana Franco too and Georgio Locatelli all that Italian going on, makes me swoon

this is a fab site jax, thanks, always handy to know what ot do in emergencys. why do friends drop by when you havent been shopping and you have nowt in the cupboards.

my tummy is rumbling

Hey mamachef, ceratinly no evidence of any family history in the cookery dept in your house. You star. loved every mouthful, for anyone who hasnt enjoyed mamachefs culinary craft you aint arf missing something.

Well Tammybell, prior to me launching my business I asked UKFood producers authority to get feedback on the site etc. This way it doesnt upset anyone or get deleted. I got loads of positive feedback and suggestions. some people even became my suppliers eh Nick
I hope your venture works well and I have sent an email asking some more questions.
I really do recommend asking UKfood and then you will get more responses
Best wishes
Helen

Hi Tammybell do you have a vested interest in this website?
I would be interest to know more about it if you were.

Hi, yes conucopia foods and leaping salmon do this concept. although I think leaping salmon have changed their business very recently. Some are just based in the London area and dont offer the service outside.

little eddie, my heart broke and it brought a tear to my eye and I'm quite a hard person. Well done you for looking after your parents and for learning to cook like mamma used to. you go girl!!and yes my mum did without too for years, like you say you dont realise until your a parent yourself, sometimes then its too late.

Hi, I dont agree at all with some of the comments made.
I enjoy Sophie Grigson in her programmes and I dont think she has changed her style one bit except for it not being in her own home for a change.

Also whilst some of you have had the pleasure of reading her mother Jane's books some of us havent seen her or read her stuff. I think its great that she is reviving the recipes her mother taught her and they certainly dont come across as being Gourmet in style but simple foods done well. As for her being the presenter, I dont think thats the case, on all of her series I ve seen which are at least 4 in number she is both professional and knowledgeable and gets across very well the points needed to cook the recipes and to enjoy it.

Grigson is not the greatest culinary experience ever but then again Gary Rhodes bores me stupid sometimes and I love his recipes, hey you cant win em all.

The two fat ladies might be a bit difficult as Jennifer died two years ago.
I want to see food and drink back, prime time with AWT.
Jamie Oliver doing what he does best, cook.
sorry dont like Nancy lam.
Nigella doing what she does best, family dinners.
Garry Rhodes doing his fine dining. exquisite!!

yes these are in cup measrements, dunno why just how I got em.
Here goes!!

water 1 cup
sugar 1 1/2 tsp
salt 1 tsp
strong w flour 3 cups
dry yeast 1 tsp - or i use one packet 7 grm

makes ten bagels
when dough is mixed and ready turn out onto floured surface
divide into ten portions (obviously)
use your thumb to make 1 1/2 inch hole in middle
place on greased sheet, and grease with vegetable oil, cover with another sheet of grased paper and leave to rise for 30 mins
meanwhile bring 2 litres of water to boil, simmer 3 or 4 at a time for 1 to 2 mins
brush each one with egg and water for the shine and put on a sheet then bake 25 to 30 mins gas 6 200'c 400f
hope this makes sense
cheers
H

Just wanted to note down here that its such a devastation that has happened to one of our most lovely villages.

Ive not actually been to it but have visited the area. Hearing the news and seeing the pictures of wrecked homes, businesses, vehicles etc certainly makes take a moment to count your blessings.
On the news todays several hotel and restaurant owners will probably lose their businesses as the buildings are unsafe and may well be demolished. Thank goodness no one was seriously hurt or killed.
So to all the people down there whose lives have been devasted by the floods I would like to say my thoughts are with you and your family and friends. Lets all hope that in the months to come Boscastle will see recovery and life can move on again.

Hi Andy, well only do a starter if your nerves can stand it!!!

It will be a meal to remember for years to come so might as well go the whole hog.
keep it simple light and full of flavour so that your not running around like a loon or she will think youve lost the plot, may make her think twice before saying yes!!
Best of luck, not you need it by the sounds of it, you will be fine and she will think you are an angel

take care
Helen

Hi team, why cant I go into previous dates of programmes. I was looking for River Cafe series. Its not on the programmes list and cant see yesterdays episodes on the drop down list only future dates.
Please help

Hi, you could make some really great christmas pressies with them. if you dry them whole and tie them together with a rustic bow, add some dried herbs such as Rosemary and Thyme perfect dried kitchen bouquet that people can actually use. Or use the oil recipes and chilli jam and stick em in a hamper. All would be ready intime for xmas and your friends will be chuffed to bits if they love cooking as much as you.

Hey rustie that is so useful, I always forget to put the bean in overnight. So will keep this tip to hand for future
cheers pet!!

Errr I think its because they are dried!!! therefore to rehydrate you need to soak. But I definately think buying tins is great although a bit more pricey. You cant shortcut on the soaking and in some cases with say Kidney beans if you dont soak then simmer for long enough you can get awful food poisoning (very bad family do with chili con carne rings a bell)

lottie duncan mentioned her plum vodka yesterday on the show and the recipe is on this site.

Hi I sell it too on my site. French goose fat.

Hi Pam, yes ive had boxes from two local suppliers. Both had same sort of products, one does a lovely salad box with summer veg in.

One of the companies is going to do business with me. Kastrina is one of Rick Steins food hero's . She makes cordial and jams from her glut produce and lovely apply sauce. So I can sell those on Relish, when in season.

Very good quality, very tasty but still pricey. But as far as im concerned you cant compare with supermarket prices anyway.

on my packets of dried yeast it gives me the conversion on it too. but as ive got none left I cant tell you. But have used Pauls conversion before and it works.
The sachets are best in the 7gm portions.

Hi, a good way to get authentic Italian flavour is to use a small amount of "good" pesto. then add more olive oil to loosen. you can choose which pesto you prefer. personally I love my red pepper one. its delish.

Hi Can also recommend the cumberland sausages in Aldi too we have them every week lovely in toad in the hole.
People think cos they are cheap they must be bad quality. Its only cos you dont pay for piped music, carrier bags and posh shelving. I bought a lovely bunch of flowers over two weeks ago and they are still fresh. Blooming marvellous!!

Hi Pam, cant remember who the producer is and dont have any in at the mo. But it is British and definately recommend the chicken breasts 3 for £2.99 and the minced beef, pork loin chops are lovely too. You are limited in selection but its always fresh and tastes of meat not watery.

Hi Pamm, yes bought minced beef from a well known supermarket frequented by Mr Oliver. Well it was discusting, grissly, chewy, and smelt a little "high" . bought two packs as on offer, didnt bother opening the 2nd one just threw it away.
The pork loin wasnt much better. Sticking to my butcher and Aldi.

Hi there, yes I think its the flour thats the problem. I now follow paul hollywoods recipe. he uses strong flour and a really good amount of raising agent.

I used the self raising flour before and they never worked either, came out like biscuits.
If you look up scones paul hollywood you wont go wrong. we have em regular with sultanas in and loaded with jam and cream yummy.
As for using a stone , dont bother. oven hot stick on the middle tray and give it ten to 14 mins
enjoy.

Hi Drury, James runs a very effective website with a forum on it which he regularly visits and answers questions on www.jamesmartinchef.co.uk
you will probably get a response from there.

Hi Mad cow, youshould write down what it is you do exactly, maybe its something dead simple thats the problem. what did they taste like though?
cheers
H.

i love the food he cooks and his passion for food and Tony's passion for ingredients. they make a great pair, sort of hinge and bracket ala cuisine!!

Hi since Paul Hollywood did his scone recipe , which you can find on this site, ive not had a problem. Also to emphasise more on little eddie's point. be gentle when rolling out the dough. its best to sort of pat it out to size, barely use any force with the rolling pin and dont rotate the cutter. Also dont roll it out more than a couple of times as it stretches the dough and it turns rock hard. Best of luck

Must be the "Continental" in me then huh, and I thought I was being original. Well glad other people like it. Its my favourite meat and really enjoy it anyway its cooked, but do love this in particular. especially cos you can just leave it and go do something for the day and it cooks itself absolutely no effort involved. lets face it when you have Sangria to wade through its a shame to slave over a hot hob all day.

Yes agree with all of the above.
Noticed the tea time treats too, recently joined by fungal nail adverts and feminine itching urrgghh!!!!! Lovely. Cant wait for the children to get older and start to ask whats all about. Could do without the nasty food ads that arent supposed to be aimed at children but funnily enough are on at 4.30 to 6.30 pm.
Loans and Compensation claims are the two that really upset me and should be banned altogether.
I would like to see adverts from companies who have helped charities and the community etc. Or even if they said thank you to all who have donated their money time and efforts. No one ever says thanks anymore.

The other types of adds which annoy beyond belief are the cosmetic and perfume adds.
must cost millions. Some for mascara for heavens sake cost the earth and the companies involved should be made to donate the equivilent to third world debt, and state how mush the add costs.

Could go on for hours about this subject.
but shall let it go for now

cheers
Hxx

Of course there is always good old Nigella's spectacular sticky toffee goooeeyy ooooeeeyyyy
pudding.
google her name you get her site and recipes.

Not sure "Sticky Toffee Pudding" is an English recipe in origin.
As for the Street and Eastenders - well no one actually lives like that in this country. Well perhaps the Battersbys are close to my family!!!!!!!!!

Hi I got a post deleted too and no idea why, i think it just disapeared into the ether!!!

think there was gremlins in the system yesterday.

Hi I put a post on this last night and its disapeared!!!

But in essense. -morrocan influence.
mix together half inch chopped fresh ginger.
couple of cloves of garlic
two tablespoons of dried cumin and 1 of corriander seeds.
olive oil
juice of 6 lemons

score the lamb gently and rub all over with the mix
leave overnight
wrap in foil and pop in very low oven for a good few hours, all day preferably.
remove foil baste and turn up the heat to brown slightly for 20 mins at most.

serve with cous cous, flavoured with fresh mint and fresh corriander and drizzled with olive oil.
and flat breads stuffed with chickpeas ala Jamie.

Relish the continental has citrus oils and 10 new flavoured vinegars on the website.

Hi Jilly and Gilly, just remember to use a good balsamic if using with strawberries, fruit etc you need a good aged one, at least 5 yrs but preferably 10 yrs for a truely sweet deep flavour.
It shouldnt taste of vinegar in the slightest.
Fantastic on fresh goats cheese salad with hazelnuts. just devine.

ooooh arent you lovely,
Glad you like it, it is a very special product for special people!!!!!

anyone for anymore!!
Love your tart idea you must give us the recipe

love Hxx

ooooh spooky

guess who has just added those to her product line today!!!!!!!!!
I do lemon, lime or orange and very strong stuff
it is too. equivilent to 88 limes etc to be used instead of zest or juice.
so email me from the website and i will arange if you wish. I know you cant find them easily hence why I sell them. Well not the good ones anyway.

Helenxxx

Hi Jennifer, if you have a look at my site mentioned earlier in the post. you can see how its made. the rhododendron honey in the online shop pages explains the process on how the beekeepers manage it. hope it helps
Helen

Hi Guys, well I was bored and it was early in the morning abt 6.30 am and fancied trying to draw them into conversation to find out more about them but to no avail, i didnt rise to their bait. But do agree to ignore doesnt play into their hands so they will get bored and go.

you can always buy the daily paper and pop em in when your walking along the sea front!!!!!

Fish and chips are rarely done well anymore, Alburgh in suffolk has the best chippies ive ever eaten in and has won awards so if your in that area.
As for Italians, bring em on!!!
We have eight yes eight really good ones in Darlington, and another im involved in about to open soon. lovely stuff, but i prefer the regional dishes not the ususual pizza pasta chain restaurant durge, glad to say we dont have any of those here. Oh sorry we do have a pizza express, its always dead when i walk past.

Hi VAgirl, if you purchase a good set of scales (electronic) it does the conversion for you or you can choose either metric or imperial. therefore saves you worrying. But Do not mix the measurements.
In this country we dont use measurung spoons or cups to any great degree and they are just a form of using the imperial measurement hence why they are bigger than US.
we are all supposed to be metric but as you can see by this thread it takes over 30 years to get used to the idea!!!

Hi Guys I posted earlier as you can see and obviously cant put on here what they said because it wasnt very nice, in essense if you read my reply and you will get an idea of the content, as I was being a little sarcastic. The chappie involved basically is incredibly immature, and likes to insult the English. Lets hope they do not make another visit, theyres always someone wanting ruin stuff.

Oh dear he's gone!!!!
Shame eh!

Hi excellent chef, where are you from?
I love my english personality, but also really enjoy people from all over the world too and have travelled a lot. Have you been to England? I too love Pork Rind, very popular with Atkins dieters!!
Pizza, Beer crisps nachos all favourites here too, So we are alike after all, but we like a bit of balance too, otherwise we would be the size of houses.
Dont class myself as a loser though, got my own business,wonderful partner, two lovely little ones, nice house, great mates.

So what do you do?

I agree with Mamachef and im an online business myself who will be selling it in the future

But sainsbury's and morrisons both sell it, as Ive bought it from there on several occasions. hope this helps.

Yes I would like to know too as fellow yorkshire lass from Richmond. But after living in London and Notts moved back to the North East and now live in the culinary mecca known as Darlington (not)!

corrrrr lovely stuff, have you got enough wine to fill it Lins?
Glad its arrived safe and sound.
So when is the OH in for his hernia op then?

Hi 1sttimer, do you mean the chocolate pots or the one thats sponge with chocolate sauce in it?

cheers
H

Hi Guys, thanks for the help, as I mentioned in the 1st post I had already trauled the websites so have these already sorted but at least others gain the benefit of them too.
I shall be passing some on and I agree Becca nurse the best are the ones that just dollop all the stuff together barely give it a mix and bung into the tins. shame yours got deleted, should we meet I would like it if ok with you.

might well give you balls a go jaybee
succulent and crispy what a fab combo.

thanks for the fun thread, enjoyed it.

what meal have i missed out on a freebie feed!!!
cor not again
oh well next time ehh

thanks Gaye thats exactly what im after cheers luvvie

Not kidding she couldnt understand how the egg kept its shape without the shell on!!!!!!!
im not mentioning names, no one on here though
needless to say she hasnt lived it down yet!!!

Hi I just use the normal short crust method and replace the fat with the cream cheese
even used the kiddie brand one, and it worked

Its lovely when used to make apple pie. but just glaze with water.

Hi Guys anyone got a full proof recipe for muffins ala USA, one that uses vegetable oil rather than the creaming method.
I looked on the web and seen some on there but want one that you know works as im passing it on.
cheers

H

Garry Rhodes and dont ask for the recipe you know the score but he did wonderful scotch eggs. can be too tricky.

Just remember to take the egg out of the shell.

I know your thinking its obvious but I went to a party once, need I say any more!!!

Forgot to say you can add tiny cubes of cheese and bread crumbs too to bulk it out and when you bite in the cheese has gone gooey, yum

I would make sausage patties
squeeze the meat out of the sausages add some finely chopped apple, shallots and some herbs if they arent already herby.
to shape you need some seasoned flour and shape according to your prefered size then gently fry in some oil
serve with loads of salad and new taties. they are a big fave here and go further.

I would have thought that the whole point of making your own cream filling is that it doesnt taste like the god awful stuff in shop cakes.

You wont be able to replicate the stuff they send out cos it will be full of additives and sugar replacements.
So I suggest you just tinker with the basics to get something close but much tastier.
And as Broilerplate indicated, really life is too short to worry about your vanilla cream filling.

Hi Lins, has your fridge arrived yet?

yeh we got the family pack too with phone inc its got everything you will need. we dont do sport or movies either.

Hi there, what about Kyle kwongs fab roast chicken?

tapas starters, like chick pea dips, quacamole, olive oil and balsamic with crusty breads

the soup rustie mentioned sounds lovely or tomato and red pepper soup
pud should be a doddle really

thats great my loin (as it were) has some fat but not all over so will enjoy a bit of rough at dinner time. It smells devine as its sitting here soaking up the juices. Dinner is at 6.30 snoozy so you better get your skates on? Do you want Chris to pick you up at the station pet?

yummy snoozy, yes Pork it is, sorry forgot to mention that bit.

I will give it a go tonight will have to be with taties too he is a big fella!

Hi guys, hubby brought back a lovely length of loin from morrisons last night.
Huge it is!!!
any good recipe ideas so i can cook it up for dinner tonight.
And keep it clean I know what you lot are like

yeh thanks,Martin indeed, not who would be most upset, me or Martin?

glad I could help though.

Hi these are USA terms and products
You should google for pickliong salt
loads of info but no shops in UK.

pah, errghh arhhh gurghhh oooh, disgusting stuff
cant stand the look of it the taste of it or the smell.
Dont know why, just never took to it and those blue covered things urgggh dont eat blue food.
Purple, or lilac but not bright sky blue. not normal.

Well never heard of that before
Ive seen inches to cover a dish but never weight.
How perculiar
one would assume that its the final product but I suppose it depended on the recipe you were making
If you know what dish or tin you were using I would stick to a pastry recipe you have done before.
But I will bow to the knowledge of the chefs if they know the correct method.

Hi Martin Blunos, at 12.30 on Tuesday 29th June
look in GFB and select the date then the time
chicken dish

Could be the tanner brothers!!!!
only kidding guys, the Tanners have far too much decourum to be that "in your face"

Will be keeping a close eye on these guys.
Teaching us to suck eggs eh, must be a new recipe I hadnt heard of?

Hi ultra chef and excellent chef, welcome to the boards, hope we can be of help to you.
Bruschetta is great for a quick snack you can find the recipes under the recipe section.
Glorified open sandwhich.

I expect though that being chefs" you would be able to whizz up a sarnie anyway. Unless you are an executive chef featured in Kitchen nightmares in which case we will try to be as much help as possible!!!!!

tarah chaps, I am assuming your chaps, by the way you are coming across, if your not very sorry.

Hi guys I agree with Snoozy and mamachef and not cos theyre me mates.
My little boy is not even two yet and loves pasta, spicy sauces roast dinners all made by me.
I think the more they try when younger the more they will eat
He hates hotdogs!!

cheers frexy, sounds good.
I sometimes replace one cup of white flour for wholemeal, for the same reasons as you.

I going to make a chocolate one next, chunks of dark chocolate and loads of butter bit like a brioche
shall let you know

hi guys, had the machine a few months now
getting a little more confident in playing with some of the recipes
I have found if I have more time in the kitchen I prefer to cook the dough in the oven rather than the machine
It does give a better finish and shape.
So if you want something just a little different to try, I adjusted the morphy richards basic large white loaf.

Follow the recipe but use olive oil instead of butter. then use the 9 setting for dough, when it beeps
take out of the pan and having already oiled an earthenware dish I use one thats 9 in across and 3 in depth using the olive oil again.

push the dough in to the edges lightly and then spread more oil over the top.
leave 20 mins to rise some more
slash the loaf in a cross on the top and sprinkle with malden salt

bake for 15- 20 mins in 180

allow to cool then tip out and put on wire rack
then gobble the whole lot up in 20 mins !!!

As you well know rustie i am always right even when im wrong!!!
but the posting was sent the same time as yours so didnt know you had put it on already. At least we both pointed the right direction.

Pasticcio is the one you were looking for it was on friday on good food bites.
cheers
Hxx

You could contact the manufacturer and ask for the conversions or the supplier. spect youve already thought of that. How big is it going to be?
I fancy a glass fronted one so i dont have to keep opening the thing.
Need to find a supplier to guage prices.

Hi Rustie, you know im not sure but most people would have one or the other i would have thought.
its a tricky one for sure.

hi what about semolina? has a grainy texture similar to ground almonds
cheers

Hi guys im making a coffee cake in the machine, hope it turns out ok! Anyone had any good or bad experiences it will look an odd shape but i dont care it will be eaten tonight in one go. I am a pig im afraid.

Hi Martino, that is sound advice, I think I could become an addict, I love it with anything but dont buy it now unless a specific recipe in mind. If it stays in the fridge I have to find it a home, which unfortunatley involves serious calorie intake.

cheers martino
by the way what the weather like in Northern Italy got to be better than here its piddling down and only 12 degrees.

Hi Eves, pizza is quick so it depends on what you mean by time. if you had already made the pizza base and frozen it all you would need to do was let it defrost then when you are ready roll it out and pop the fillings on then into the hot oven.

Thesae were mentioned on AWT's self named programme and he grew them in his spanish farm and brought them over
He cooked them just like you said but did mention you couldnt get them over here easily.
You never know though someone might know, im afraid i cant help.
let us know if you get sorted, do you know if these are the same ones that you stuff with cheese and fry?
Hxx

I was going to stock it along with other flavoured vinegars but didnt order as was put off by other people saying they wouldnt sell well. Cos people wouldnt know what to do with them So Let me know if its something you would buy, my french supplier is very good 3 generations of experience and the produce is excellent.

Also what other flavoured ones would you like there are loads from soured cherries, rasps, Fig, Ginger, Coconut??!! lavender, lemon, mango, mint, orange, peach, pear, thyme, truffle and shallots and a cider vinegar with honey. some sound awful but other sound great.

let me know your thoughts
Hxx

All of the restaurants that we can manage going for a long weekend in October so would like to fit in a much as possible. so if youve been let me know whats its like, no particular preference at this stage. Is the Merchant house in ludlow its self? and is it a restaurant or shop?

Its yummy Martino, very rare and unusual. I stock it because you cant get it over here in the shops. would you have a look at the site and let me know what you think of the italian stuff. cheers. Hxx

Its yummy Martino, very rare and unusual. I stock it because you cant get it over here in the shops. would you have a look at the site and let me know what you think of the italian stuff. cheers. Hxx

Thanks for the advice Rustie will do, heck of a tickle!! Wonder if the Rhododendron honey does the same job? will have to give it a go.

if you key mediterenean gourmet the relevent website comes up. they have also featured on GFL last week. they do lovely truffle products and do stock fresh when in season. ask them via email they do not stock them on the website its self as too expensive but supply the restaurants. therefore you will save on the retail cost.

Hmmmmh, cough cough, cant say!!!!! its a rare product and the one ive got is italian. you can buy it online but im not allowed to tell you the web address. perhaps someone can point you in the right direction.

Hi, fancy a trip to Ludlow later in the year, so any of you been to this Gourmet paradise. If so which were the best of the bunch restaurant wise. what was dissapointing and where did you stay.
thanks
Hxx

well guys, if its good enough for James, Alan, AWT, Jamie, Brian, Toby, Nigella and countless other chefs, spotted on TV using the braun stick blender then its good enough for me. Also the stick blender is a little more manageable and allows better control over how blended you want the herbs. A tip though, mine doesnt come with a beaker either. Use a tall jug to mix it, doesnt go everywhere, or place kitchen towel over the opening as you do it. Either way, ive lost my knife sharperner so use the blender loads. otherwise would use the knife method if I was feeling heroic.

Hi mine is similar to Frexy.
Half the plums and de stone. put in an oven proof dish with the open sides up. place a date or fig or other friut such as strawberry in each gap where the stone was, sprinkle with sugar and bake in the oven with foil over for 20 min then take off to brown the sugar.
get one tub of marscapone and loosed a bit with cream and add vanilla, either seeds or essense, which ever and dollop all over. sprinkle with some almond slivers and eat.

Hi the prices are astronimical where ever you go!!
if you email the mediterranean gourmet company they can help. its not on the site as a product but I know they do on occasion get hold of some when is season.
good luck, if you ring Guy Wooley at Mise en Place they might get them for you?

[link]
hi Dunky AWT has a recipe on his site. it might be the right one. let us know.
cheers
H

Hi Peppercorn, some of your comments I wholly agree with, some, im a little against. But that isnt the point.

Just a thought, if you know well in advance when you are having a dinner party. You could write some menus for each couple or guests and the majority vote wins and thats what you cook. So you can put on there say 3 options. Two of them are the stuff you want to cook and one that you think they would want you to cook. You would have a head start in the percentages and really get a feel of what people really like to eat and the perception.

When we go out to dinner with friends they very rarely ask for fish pie (gordon Ramsey or not) or sausage and mash. So I think you might be pleasently surprised. To be honest I would be so grateful if someone went to all the trouble of cooking a lovely "posh" dinner. You have very lucky friends and boyfriend. You cook away pet.

So in effect a more nutritious bloody mary without the vodka!!. Now I understand. Thanks. still dont fancy it though.

Taste very good
Saved loads
lots of choice
but the 1st discount is the best, but still good deals

Taste very good
Saved loads
lots of choice
but the 1st discount is the best, but still good deals

Hi Blondie, you are a member your on page two, hence why i could send you a message. if you go in as a guest and leave a message one of the admin peeps will contact you to sort it out. Hopefully.

The bread was delicious. its all gone! will add to salads next.

and exercise. not loads just more than you do now, eat less of the bad stuff. eat loads of the good stuff. might sound boring but it works Every Time

The pro's are that the authors and publishers of said diet earn a fortune from you. The cons are that Diets Dont Work. Ever.

Have you got her Art for a Tart book. I keep meaning to buy it. And agree with the h**R got to bleep this issue is highly sensitive!!!. Also dont you think some of her guests actually dont like her very much and just acting for the camera. sorry just playing devils advocate. I will go now. As for Jugged hare Rustie know of any good recipes?

If you poach it in the sink you dont have to cut it in half just curve it round the sink you can still add the extras to flavour the water. if you make a foil sling under neath it then it will lift out otherwise just brave it and use both hands. The water will be cool by the time the fish is poached. Enjoy have fun and DONT PANIC!!

She didnt. This series was on last year. The american comes back on another ep so I would make sure you miss it. Dont want a repeat of this unfortunate experience for you. So whats your favourite recipe of hers then. And at least you didnt make a comment about her blasted hair. I know I know you all groan "dont mention the hair" sorry!!

yes well I think enough is enough. We are not at school now. So lets all just get on with the day. And snoozy thanks for confusing everyone!!! lol just kidding. Still think it was funny.

I thought baboushes comments were hilarious.!!
Dont agree but very funny. Made my afternoon.

Kimi, errm could be tricky cos its in the dough pet.
But its only a tincy wincy bit. Normally wholemeal asks for dark treacle or molasses but as I didnt have either and wanted something lighter I went for honey. I also replaced one of the cups of flour with strong white just to help it up a bit. It smells devine. shouldnt be long now.

hi thats what im doing this very minute. its actually raisin and pumpkin seed wholemeal bread with honey and cinnamon. I hope it tastes as good as it smells. will let you know later when its cooked. cheers all.

Hi there, you dont need to wrap it, unless your uneasy about the sink business. because it breaks up if you handle it too much so its best to leave it alone as much as possible. it can take a good hour to poach if its a very thick fish. but the trick it to keep it covered with the water and test every ten mins or so after the first half hour. It could of course take longer. you could practice with a trout say and then see how you get on.

Defrost in the fridge then poach in a very clean sink with just off the boil water keep topping it up till its cooked through. unless of course you have a fish kettle.

Hi Martino, how's italy?? I saw Rick Stein making ravioli, and its looked dead easy. So will be giving it a go this summer. I love it when your so forcefull.

oooh Mamachef, care to sahre any of your baked fish recipes then? Go on you know you want too.

well it is if you dont have asian supermarket near you. which I dont, but hey you learn stuff everyday. Blondiue as ever a font of all knowledge. Ive left a message for you on jenni's place you managed to get in there yet?

Saukraut is what your looking for. and believe it or not you can get it in IKEA. also any good deli's Paul Bloxom did a few recipes with it and made his own I think. Anyway have a mooch on the recipe section.

Hi you could do what I do and that is put the grand marnier in the melted chocolate. taste lovely and you dont have to haggle with nosey pharmasists wanting to know why you inject your fruit.:happy:

Hi there I keyed in Salted cod into google and it brought up Waitrose. so there you go.

Thanks Ross, oh your never still Enjoy!!!

Hello, anyone got any interesting recipes using pumpkin seeds. I got them from a health food shop and still in the bag unused. didnt like then dry fried with sugar and spices so what do you think?

And you wont Mary, none of Gary's recipes are available on net.
Cheers, what about pitta breads filled with tune or chicken
Pies, chicken wings, homemade suasage or cheese rolls.
tortillas rolled up with savoury fillings.
potato salad.
pasta sald
spanish tortilla.

Yo terry does Basil know you call him fresh on chat sites?
And why always on top?
Anyway sorry cant help with your soggy problem
is your oven set to the highest temp it can go?

Maybe new guy Tony is Italian and has taken umbridge at our comments, do you think there could be maffia connections?

Yes let us know your specifics we are a mine of both usefull and useless info depending on the day and the discussion.

Also the big food halls stock all unusual products inc baking goods so if you fancy a visit to fortnums and selfridges they do most things. Just take your credit card!!

yeh where did i go, i only mentioned a tickling stick

perhaps they keep their dry balls in italy and only send the soggy balls and bottoms to the UK?

i used sainsburys good taste thingy one, very good stuff wasnt watery, and i dint need to drain it. sure your pizza bottom isnt soggy anyway???

I feel sorry for the bufalo!

Also olive oil isnt high in harmful cholestorol so you can use that in sensible quantity. Tortilla wraps are great instead of heavy carbohydrates. Potatoes arent bad for you unless like me you load up with soured cream and butter. but half fat froamge frais is fabstuff. So experimentation is the key. try anything once, keep it simple, have stuff ready made so your not getting to craving stage. eat small regular amounts and see what sticks hopefully not the pounds!

i grind my peppercorn up in a pestle and morter as i need each small batch. smells delicious and good for stress busting. I dont have a mill.

they are one and the same

Hi again, just to let you know I will be stocking the steenberg products hence why I knew they were a good company. Lovely couple very dedicated to the organic industry.

Theres them thats helpful and them that isnt........

How old is he, you tend to find with children that they eat what they cook. So if you got him to mix up the batter and put in the cases he would eat what ever went in. Just a tip I picked up when I was a nanny. Thats how I got the boys to eat fruit.
And your right its not a healthy breakfast every day. Try french toast or cinnamon toast. as an alternative. Dont want to lecture and know its not easy but as parents it our job isnt it to ensure healthy eating. Dont envy your task at all I cant get my little boy to sit and eatbreakfast. he toddles around munching toast and banana.

Nigellas, orange breakfast muffins are lovely you dont have to use fruit just juice. they are in her Bites book. and cinnamon flavoured ones are good too. but personally chocolate are my favourite by far. you could make plain ones and put dark choc chunks in so not as bad.

yes but put a little good olive oil or white wine to retain moisture just incase.

oh no poor you, stick with simple roast chicken and crushed new potatoes fresh seasonal veg. they are lucky to be getting anything!!! dont get yourself in a frazzle. pour yourself a strong g&t. for pudd what about summer pudding and fromage fraise. or dairy free equivilent soggy enough for anyone with ulcers. flaming families, who would have em ehh!!

here are a few sites i found
[link] Lamb.html

[link] this one has a couple of flashing messages on it but if ignored do go away. the recipe looks just like your after.

[link] this is her own site. she doesnt sell online but if you email her on contacts page she might be able to tell you local stockist. Also natco do their own tamarind chutney.

kathyG they have it in the online shop cos i bought it last week. and we up north.

Thats great glad you enjoyed both. We love the Hyde for something that reminds us we are not old and past it yet. (dont get out much) really friendly place. You have to get early for Magpie, 11.30 is when the queing starts!!

Hi there is absolutley no difference in flavour or goodness. All eggs used to be white until people mucked about with them. Apparently we all think brown is healthier. Tell that to the cancer trust ehh!!!
The worst thing i ever heard about non free range eggs were that some you get in supermarkets were "mechanically extracted" make out of that what you will.
Always buy at least free range but if you can afford it organic fresh. they do taste different. the more we buy the cheeper they will get eventually

Hi allgone if you type topchocpaul into the box at the top and select chat in the drop down box it will all of his entires then just search for the recipe.

Hi steenbergs.co.uk stock it.

Hi Mr Moo, go to "My UKTV Food" click on change my details
then tick the relevent boxes, one is for the newsletter from UKfood i think the other is for third party stuff.

In yorkshire and county Durham, you never ever complain about large portions. Even at lunch time!!!!
Shame it wasnt perfect experience, you will have to get another invite and see if it improves. Im planning on going in September when the food fair is on, me and the OH are coming to London for the weekend.

Hi, welcome to the north east. The Hyde in Yarm High Street is great for atmosphere. Full of the "in crowd" but they do really great pizza very different to the usual run of the mill stuff not cheap very attractive waiters!!. and they do lovely chicken dishes. You can stay in there and drink in the bar too. Book though it gets busy. thats my best bet.
Chadwicks is nice but a bit souless. The other places in the high street have gone off a bit cos I asked around. If you fancy a trip to Darlington just another 7 miles "Ochis", carribean restaurant is really good, but you wont eat for a week. Enjoy hope you have a great time.

found it on the BBC food site as follows if it doesnt get deleted
if it does then just go to bbc, click on chefs and programmes and select tony and georgio. the eggless cake one comes up

[link]

I have it in the book from the series but dont think i can post on here due to copyright because its not on here at all. i will have a mooch around the web and see if i can find it online for you.

Mike you deserve a medal, i bet they dont get many invites out for dinner when its so tricky not too poison them. Well done and great recipe for anyone is isnt allergic too.

snoozy darling - no cheese!!! you must have missed that bit. sounds lovely though, going to give it a whirl im a cheese fiend

what about prawn cocktail, for starter, in know its retro but lovely at this time of year and doesnt have to be expensive or melon and panchetta. then chicken satay with different rice dishes and maybe a spicey pork ribs, theyre very cheap and can be cooked for ever. then desert something zingy like rhubarb fool and some small home made biscuits if you can be bothered, little ginger ones perhap. just ideas. hope you enjoy the evening.

Hi deborah jean, i looked on sainsbury's online and its there. i would be very surprised if you didnt have it in the london store. its near the creme fresh and cream section in my local morrisons as well.

what a great idea, he needs his backside kicking, he had great staff and fab restaurant but the food, was all in tiny portions and in cardboard boxes. but very very funny. anyone know how its doing now? Gordon super chef your assistance is required.

Oh Glory i positively drooled, fab stuff. oh man gotta get me some steak and prawns. lust!!!

hi guys, the thread that asked for a 5 course menu got me thinking. Can anyone think of an ingredient such as a fruit or veg or cheese that could be used for all courses yep including sorbet and desert and what would the dishes be. fancy doing a meal one eveing with a different take on food.

hi anyone got a recipe for spicy beef using mince, got some in the freezer and dont want to cook bolognese or chilli so fancied something different if you can think of anything, I cant be bothered today.

sounds good kimi, Nigella lawsons keylime cheesecake is good too used with chocolate bourbon biscuits. lime and choc perfect pair.

Hi saw a really fast one on the show once was with a couple of tubs of mascarpone cheese, some softly whipped double cream and half a jar of very good homemade lemon curd or lime if you have it.. just stirred through roughly so it sort of swirls around For the biscuit base i use good old suggestives but add a pinch of nutmeg and cinnamon.

Hi kenneth we do that at home, lovely with a good glass of plonk before a meal or as a snack in the evening, whilst sitting out in the sun.

Hi Rich got the pea soup recipe using frozen peas she gave it to me from memory and sure you could fiddle with it but dead easy, simple and perfect for this time of year.
Melt little bit of marg and add some chopped garlic (optional) and sweat for a few minutes... add milk and warm thro unitl hot (but don't boil) add peas (lots of) and cook for a few minutes then transfer (when a bit cooler) and blend. Reheat (again don't boil) and add cornflour to thicken (not too much). Swirl milk or cream on the top and finish with parsley - you know the score!!

The pasta dish sounded good too very different best of luck
H

just google, when you get google front page up from your search it have in their options for a blocker. it gives you a title bar etc dead easy. must be if i did it. ive just checked my again and got ten in last 2 mins. are they viruses do you think. IAN , TONY have got a problem.

Hi stevie ray, I think that the way to go, was just thinking today should go to the local nursery and pick up loads of herbs and plant them up, much healthier and hardier that way. Hope yours pulls through. we dont pot out up here in the north east till this next bank holiday and nearly always get a frost beforehand and all plants die!!

I love beef toms sliced with mozzarella, and basil leaves and lightly drizzled with a very good olive oil. plain simple and deliscious, dont make a sauce with them becuase they have a very meaty texture so benefit from either eating raw or as georgie suggested. You can cut in half and roast then drizzle with a good pesto sause and a few parmesan shavings? leave the sauce for tinned toms.

Surely thats between dingerling and the captain??!!! We would love too help.

hiya frexy how you doing? had a good trip??

yes loved food and drink ,it should come back AWT is good, but i do like the saturday kitchen, and i agree with the camera moving lark, whats the point of making people feel sick on a food programme for heavens sake.

Hi I only watched one episode halfway through anddidnt watch anymore, i had seen them on other things, they guested on GFL once and they did a programme on people in theyre own business, went off them then. But hey each to their own.

clair, we cant help we are not able to place any recipe for Gary on this site due to copyright and he doesnt have them anywhere else, so its either beg borrow or steal his books.

The one i posted says it a marinade but the picture shows the bottle you describe, probably just the american term for the sauce. its definately the one go into sainburystoyou.com and do search.

beat you! in the last month, ive had 4687 adds blocked from UK food alone.

Dont know about the elpaso one it would be on the packet, but James Martin has a great fajitas recipe using his own spice mix on the BBC website. he always does lovely stuff. might be worth a shot.

if its this "Old Dakota Liquid Smoke BBQ Marinade" they have it online in sainsburys. did a search on their products. it was the only one that came up ,hope it helps

Hi again, ive asked my friend if she has the pea soup recipe will let you know, I think you just replace some of the stock, usually ham for some milk but will check., otherwise hope you find something.

There is the roux sauce made with milk which could be used in all manner of things. There is also a pea soup made with full cream milk, but i dont have the recipe for it., sorry thats not very helpful.

NIGELLA.COM will have what you want.

Rhubarb is in at the mo and you could make small individual tarts. i know with ginger is a good marraige dont know about the wasabi, but could be worth a shot.

Hi Georgie did you find somewhere decent to go to then?

yeh and how do you know what it tastes like anyway?

Just had a look, what a fantastic site and not expensive either well done live wire, i might contact them for an affiliation on my site because theyre so good. Good on yer girlie as we say up ere in Darlo

fussy mare!

I think you are spot on, ive bought from different places and well they dont even have the same look, they smell like jerseys when raw but there is something missing. They used to be so fragrant, now well getting blander by the year.

Jennifer are you a pro caterer then?

did you see my pooo story. called boys and girls. it will take you back.

yeh baby fabfood got his book and use it all the time

well its only themselves eating it, theyre not giving it to others so it doesnt really matter. When Georgio is in his restaurant kitchen everything is pristine. but when hes home then its different as well all are.

tah Rustie, a star as always. might as well freeze some dough i can whip up loads in my machine. always handy to have in the freezer.

Thanks blondie they sound great and easy. will do them this weekend i think.

Have you got sky now then? if so what did you think.

I meant by being it!!!!

well unfortunatley as pointed out several times this week and today alone this website is not authorised by Mr Rhodes to publish his recipes. so you have to shell out and buy it or borrow it. we cant even type it out for you sorry. It must happen everytime they run one of his series. its ashame cos the food is delish, let us know if you succeed what the rush anyway??

Ever thought of going into cheese Daaarrling!!!

thats wierd isnt it, we cant grow basil up here well because it get too cold, im waiting for the global warming to improve the situation!! joke!

I like them together and bought the book, its light entertaining stuff wth refreshing food. Although I reckon Tony lives in a bedsit in Bermondsey really and borrowed the house from the beckhams. Doesnt Tony sound like Johnathan Ross, are they related do you think? Plus Mel38 if all cookery programmes followed the same path we would be bored to death. vive la difference

And James ahhhhh Martin has one in his best of british book. devine, the pie that is. oh and James

yeh you have to re seed to get good fresh coriander and basil is the same. depends as well on where you keep the plant. it comes from hot climates and dont over water. it doesnt like extreme temperatures, so on a windowsill that you can open regularly helps me. dont buy the plants in the supermarket theyre forced grown and dont have the staminar required. so think lettuce really its very similar. once established you can grow outside after the lasts frosts end of this month. or grow under glass frame.

Where abouts in Tuscany are you going? Its a big area.

If you made your own pizza dough could you freeze it? I was going to make mine but if had some dough left over would be great if i could freeze.

Ross, could you give the croquette recipe out possibly or is it in your book, thanks . Helen

welocome to the great and wonderful world of UK FOOD, aint it fab!!

well not only will you get to enjoy magpie but whitby itself is a wonderfull town, choc full of history, dracular, etc and the replica ship of endeavor comes to visit for the summer most years. ive been round its a fantastic experience. some other lovely small fishing villages around too such as Robin Hoods bay, and runswick bay.

You could roast a few small chickens theyre great with just seasoning and chili flakes over them, done in one large tray. again sausages, a gammon is always popular with honey and mustard glaze. antipasti, (selection of italian meats) easily obtained from the deli counter. home made burgers.

ooooh blondie do you have the recipe for anchovy and garlic stuffed eggs, sounds delish. me thinks GFL should do a whole programme on party stuff or hors d oevres. They whip up loads, give us some inspiration.

great idea, also indian dishes they all hold well and you can freeze in advance or after the event. July is difficult because not guaranteed hot weather so do some potatoe salads, and pasta salads all can be left for a day before, but refridgerated. sausages (good butchers ones) with mustard relish in unusual bread and as porridge already suggested cheeses. stay away from sarnies, too time consuming and dont taste great unless very fresh. Jamie olivers recipes for big food like fish or chicken and his salads ive all done for dinner parties small scale but easy and everyone loved it. Let us know how you get on. H

Nigella.com has her stuff in the living kitchen but no small jars, she has the really lovely ones that sit on theyre sides which i love. email her on the chat room she will respond or one of her people will they are really good. ive asked before for stuff.

thats of course if you have asian stores in your locality, none in Darlo, so i use online instead as they are cheaper than supermarkets and have a better range.

Dont take the mick!!!!! we have restaurants didnt see the request till now have you been already lol, Stockton isnt great, but Yarm is only a couple of miles away and has loads of good restaurants that we go to regularly and the pubs are good too. Also Middlesbrough has a couple. what type of place are you after, loud and lively, conservative, continental, indian, etc etc.

Hi mine is a marks's swiss roll, tin of morello cherries over inc the juice with a liquer of what every you fancy. custard made with white chocolate and then wipped cream with dark chocolate shavings on top. and a few almonds and cherries. yummy

Our french market is in darlo for 3 days next weekend. it comes around 3 times a year and is very popular, what with that and a very good farmers market every 3rd friday of the month and the indoor market everyday, we do allright up here for northeners.

Thats a shame Nick, bet it cost a fortune too. dont fancy it myself, do they put the stones in the dishwasher afterwards. Not tried a mongolian bbq, we only just got thai up here!!

you been drinking Nick??

I cant stand pineapple didnt know if even grew in china, so you learn something new everyday.

i doubt you need to it only takes mins anyway if you follow the instructions using the boiling water and left to stand.. dont have a rice cooker and too be fair only just sussed out the non sticky version this year. My OH takes credit for this. which is a rarity as he doesnt cook!!

you busy Nick, how about joining us in the pingu bashing competion there are nibbles and toblerone on the go.

rustie, dont you think its down to the taties too, they have to be the floury type. this time of year isnt the best time to get them really. I make good ones according to my OH, just keep the fat really hot like yorkshire puds to get them started. My OH just thinks roasties are divine. I add dried rosemary to the fat just before the taties and sometimes flaked chilli seeds for a bit of a kick lovley with chicken.

[link] here it is, there are a few things on here that might help. good luck.

Hi Clairebird and welcome to the borads. now there is a literary guild or club of food writers and food art somewhere on the web i found it as a link on something, i shall have a rummage it would be right up your street.

yes what you got against the colour of a taties skin anyway!! I prefer domestos antibac all purpose, gets you there a lot quicker. The Carrots tell me about it, shocking behaviour , anyone for flinging a pingu, pls see "im bored" string.

thanks Rustie, just a simple reply was all that was needed not a lesson in grammar. I know what pricking it does for the pie just making sure my egg custard wouldnt leek out over the bain marie it would be in, suck eggs yourself Martino, sheeees. The pricks shall be small, as for either / or, why not have both or is that gready. LOVING U BOTH , its my mother she always makes me aggressive, vallium usually does the trick, for her not me!!

Dont forget Phwoarrr James Martin in his great british dinners book, gorgeous, and we are not just talking Pie, my hormones are bouncing today sorry guys!!

Dont forget Phwoarrr James Martin in his great british dinners book, gorgeous, and we are not just talking Pie, my hormones are bouncing today sorry guys!!

didnt see his puddin but the rest of him isnt bad either yummy!!

my pricked bottom question hasnt been answered though. if you prick the base and bake it does your runny filling leek through the bottom?

i'm gagging!!! what did he do to the harmless Rhubarb crumple put bisto in it?

Yes last year our water was tested and came out the same as bottled and actually better than some you buy. Like I said I wouldnt harm my children or myself if I could do something about it. as it happens here i dont have too. I do remember an incident in Battersea where i poured a glass of water and there were wriggly worms in the bottom. Guess who bought out the shop of evian and brita filters!!!!

I think it depends on where you live . we dont have any probs with lime scale or deposits in the water and tap water is as good as bottled. so we are lucky. I do remember what london water was like so dont blame you for going filter and bottled.

the foccacia and potato bread and polenta sound fab will give them a go. thanks Martino

dont any of your supermarkets sell bottled beer, such as speckled hen etc, even john smith cans would do the trick.

Hi warm new potato salad and cold pasta salads are great, fresh crusty bread and a cheese board always popular. Cooked ham and hot sausages with chutney. tomatoe salad with just plain olive oil dressing over. have a lovely day.

Hi I havent found bannetons but i did find french bread tins and baguette tins on www.silvernutmeg.com if it helps.

Ive just had my lunch, which was a bowl of mash covered with chicken gravy, left over from roast yesterday, (due to toothache) it was fab, very comforting. sometimes the simplest things are the best. Nigella lawson loves a bowl of mash for supper when she is low so im in good company!! Makes a change.

ooooh get a load of you!!! I think youre all great and if some of the regulars are on the board like now I know I will get help and advice from one of you, thats the great thing about "chatting" everyones got an opinion or an answer. Love you all.

dont talk about lumpy and soft food, ive got an absess in my mouth with a bad tooth so dont have any alternative at the moment. Jelly especially robinsons sounds lovely,

I think they are from habital, in the stoneware range, have a look on their web.

if you prick your tarts too much would they leek if you needed to put a runny filling such as a custard?

tah pet!!! Rustie would love to chat, details of contact can be found on "fan club" I speak to Mammachef and Georgie, arnt they great, would love to with you too if thats OK, not about marrows though see other site. Also meant TRIANGLE sorry, put it down to the Gin.

At this time of night and severaaaaaaaaaaal gin and tonics later i really wouldnt want to comment on whats best to do with marrows, naturally loads of comic value, always found lacking in flavour!!!! Any ides would love to know, probably wont use it though never been a favourite, unless someone cancum up with something reaaly fab.

Was at the dales food fair today and they had the most fantastic rhubarb, organic and fresh and wonderfully pink, so check out the online organic farms they will have some, especially in yorkshire, thats the ruhbarb triange you know. To posh your jelly up even further try making a water ice bowl for it to sit in, looks really professional and very pretty, you can use anything from herbs to flowers and frut in it. hoe you find the right stuff, let us know how it went. cheers

and they take up valuable space in the fridge where all the lovely dishes youve made should be living for leftovers the next day.

Thanks for that tip sooo, been to whitby loads its about 20 mile away and never been to sandersyard. so will deffo go there for a treat sounds great. isnt it a teeny world.

Samantha, did you get any further with this?? and Shelley have you learnt to cook yet, DB's im jelous ive been to Dawlish on holiday as a kid, it was the best holiday we ever went on, I remember the swans on the river running through Dawlish and the clotted cream topped ice cream. So is the restaurant doing well?

go to weigh and save if you have one near by. for dried peas/beans they have loose. keep them in a jar. dont buy the ceramic stuff even the chefs dont bother with them just a gimmick.

to be honest when ever ive made houmous its never lasted more than a day anyway. just lovely stuff that gets munched as soon as done. its made so quick in the microwave you wouldnt be saving any time or effor by freezing it. the last one i did was jamie oliver and it took 3 and half mins to make from scratch.

[link] have loads or sorbet's just put sorbet in the search i found a mango one so would just add the passionfruit to it. its a great site if you havent used it before.

[link] have loads or sorbet's just put sorbet in the search i found a mongo one so would just add the passionfruit to it. its a great site if you havent used it before.

i was thinking jam or chutney, cos you can keep it for ages and is really good. there is a recipe for chutney on here . put rhubarb in the recipe search and go to page 2. rhubarb and ginger is a classic combination, havent seen one for jam yet, but lottie duncan might have one, she makes great jams, or Nick from dorset cottage may be able to help. let me know what you end up doing . i love the stuff.

sorry forgot to say, you may have to call or email for the caul, they will get it for you im sure.

try online , look in delia's web she has a couple of people she recommends who do mail order and delivery nationwide, i hink one is "craigs" but dont quote me. you could order the lamb while your at it. dont forget its really good to freeze good meats so make the most of the packing and postage costs and order more than you need and freeze then its always there for you. hope it helps

well said Rustie, sometimes a gripe can be funny but its a little wearing after the umpteenth time of mentioning. I like tamasin, she has natural flare with food and loves good well cooked meals with really good produce, a lady after my own heart and if i looked like her at my age never mind hers id be a happy bunny. im going to get her "art of the tart" cookbook right up my street!!! lets keep positive guys otherwise whats the point.

yes do that and i really hope it works out, you would meet some great people, especially if you did farmers markets and local food fairs. Good luck.

on atkins you should by now be able to intergrate a certain amount of carbs. also you can eat brown rice or certain alternatives. check the atkins website out and www.sunflours.com they do some stuff on there which you may be able to use. Did atkins then bought a bread machine??!!!!! i know dont tell me.

Hi Rustie, i use the C4 one too dead easy to use and the recipes are great. beats buying the books although i do own Nigella bites

do you like living in his house then??! hope it works there nothing worse than half eaten food in the fridge that you havent had the chance to nibble on. Is he that big because he eats the contents of your fridge daily?

you can get merchant gourmet rice from sainsbury online too if that helps didnt it look delicious, the colours were amazing.

you could of course take the food out and put the cat in leave him there for the night, he wont go back!!!!, now now only kidding, i like cats, well i wouldnt harm one unless it nicked the cream of course!!

totilla wraps. chicken fillets chargrilled sliced up and add yoghurt, mint and lettuce, you can use prawns too. lovely, low in carbs and fat but not taste and they fill you up.

Thanks Terry, i was thinking of a different one thats made in france but this looks good too, well the mayo does not the website, its awfull, sorry if your the owner of the company if youre watching!!

yeh i need the name of the company who makes it, for the business, not for personal consumption. I think the one that won the award is a french one that i cant remember the name of typical.

hi who sell or produces really good fresh organic mayo that you can recommend. cheers

Thanks Rustie, I liked Reshma so much she was 2nd in the TV chef comp wasnt she, thought she should have won, got my vote. what happened to the bloke who won then? Will check her out and have a mooch for some ideas, thanks Porridge, like Jamie too. Ive got curry leaves too, although dried not fresh. Cheers Andy will give it a go.

Hi jenkies have you seen Jamie olivers recipes. most of these you know are dead easy but look really complicated so you could wow your family. also he is cool and is trying to work with kids to improve diet and taste in schools etc. so might be right up your street. try his chicken in a bag. yum. have a search on this site cos he has recipes here or on his own website and on the BBC too, are you a girl or a guys, just so we know, you dont have to answer if you dont want too though for security etc.

sorry forgot to ask if she had cooked it straight from the fridge. you should ideally take it out and let it get to room temperature the fridge is too cold and the meat goes into shock when you put it in the oven. hence sponginess or tightness of the flesh.

Had she left it to stand, if it was a very large joint then it needs to stand for at least 20 mins before its sliced 30 -40 mins is even better depending on the size. It will hold its heat for a long time. i normally leave mine on a plate and a sheet of foil just layed over it not tucked in or anything. also was it on the bone or a rolled joint. Does this help at all.

Hi Anna Maria how is it spain today?? err are you sure you want to make it???? or are you wanting a recipe that includes black pudding. its a pigs blood sausage you see so its easier to buy it from a good deli, "provender" may be able to help. Dont think its available in spain is it?. lov black pudding its a northern thhing really. like it with ketchup and salt and pepper or in a buttie (sandwich) with sausages. my tummy is rumbling now bye.

Hi chaps and chappessessess spanish night last saturday went great, sangria fab and paella really good followed up with chocolate fondue ooh lala .after this culinary feast promised drunkenly to do an indian night. so any good recipes that youve done or good sites that do it. would prefer tried and tested ones by you guys though will do about 8 dishes plus the extras so any ideas, anyone anyone???

Hi, hope it works out, but a cautionary note, a lot of fair and markets only have a certain amount of designated food vendors. they have these booked often months in advance, same people do them year after year. so Id check with the council who generally look after market and fairs etc just incase you havent already. dont want to P on your bonfire but would be a shame to fall at the final hurdle after paying out for equipment.

Hi there, welcome to mummy club, ive two under 2 never laughed so much or been so exhausted together at one time. What about investing in a slow cooker. theyre great. peel veg while baby sleeping stick it in the pot add the meat, or fish, add stock and turn it on and leave it. wake baby up play and then wait patiently for hubby to come home from his "real job" eat then fall asleep, while he does the pots!! I also recommend chicken or fish done in foil or paper bags. recipes on htis site. just add a salad and crusty bread. lovely grub. congrats and hope you are well. take care of you too, its important isnt it girls?

Hi Nick I shall try again, i used the query/info mail on the website. The stall is in the indoor market and they charge £1.97 perhour it works out at and that inc all the bills, refuse rates etc. didnt think that was bad but have to furnish it myself with counter/table shelves and a till.

Hi Nick, keep taking the tablets or more water with it pet. you havent responded to my mail to your website. have you gone off me or what?? Guess what Ive been offered a stall on our indoor market, in darlo which has a great reputation in the area. Childcare headache. Do you think it would be worth the effort? could also sell fresh stuff too then as well all those lovely relishes etc. Gourmet foods arent sold in great quantity here espially artisan foods, could be risky would still do the online venture too its just taking time to get going. I dont know me minds all plodgy thinking about it.

thanks livewire, you wernt butting in glad to hear from you. well the french bread was yummy, hisnibs loved it. I dont use the timer as will make it fresh and straightaway mid afternoon for tea time and still fresh for brekky. So i'll use fresh milk which must be better for you yeh? have you got a favourite recipe livewire that i might try? cheers.

dont have a recipe for milk loaf is it good? great for the kids to eat too i would have thought. so do you use the powder then?

right oh, recvd goods and have put it all on to make a french loaf, kitchen smells great just have to wait 1h and 26 mins now. fab morphy richards dead easy to use. however most of the recipes need skimmed milk powder, i know some of you from my earlier thread have this and other machines do i need to use this or can i sub for the real thing. also what else have you tried thats good? cheers all

why dont you add fruit to it such as oranges or pears. just to preserve them then you can use them later on in other deserts. cant help with the vanilla issue, wouldnt it be easier to do vanilla sugar instead?

Hi to all, espesh to Nick, blondie and Keith, Ive mailed Nick asking for a product list to add to my online site when its eventually up and running. Dont want to sell "muck" and Nick very daintily put it. Still very interest Nick if youve got time. Im not interested in selling bulk. Just if its in even a small supply it will be gone when its gone. Ive got someone up here too who has her own organic garden and makes chutneys etc from her Glut of produce. She does farmers markets too and is a Rick Stien food hero. again not a huge supply but worth the effort. GF organic and not messed about with is all i ask no biggy you think, but a hell of a job finding the stuff. cheers all H

there's some money to be made there, why not buy the £100 and sell em off individually for a teeny profit. after all if youre struggling to find some them others will too. what you think??

Hiah guys, just a couple of pointers from some market research done on food retailing that may be usefull. Apparently specialist, artisan, cooperatives and hand produced organic foods are the way to go. no news there then to us lot in the biz. Keep away from doing "sarnies" let others do that just concentrate on getting the best original produce you can. Also Dorz from what Ive seen of SA it is rich with most food types Mike robinson showed that, so I would wait a while when you get over there and find out who is best known in SA for what they do and importers who may take your requests into consideration. Shipping costs from UK may outway any profit margin, as I found trying to ship direct from artisans in spain etc to here. Good luck its a major project to take on but bet you have a fab time doing it. Im still plugging away will launch soon just ironing out a few probs.

Yeh the auto trader magazine. theyre at the back along with food van icream vending etc. try the online site as well if thats easier although i dont remember seeing them there when we looked at cars. Why you going to do the rounds with taters then if so where were you thinking of going too?

hi doing a dinner next week for 4 and thought the above would be good for dessert. seen a couple of recipes on this site, has anyone got one of their own they used and is good. thought i would have pieces of madeira cake to dunk in. strawbs etc. any other suggestion. ps dont like white chocolate.

Hi ckristoff, what inspired you to start on this new hobby was it a chef/cook or a recipe or divine inspiration? enjoy your new life it will never be the same now, not only do you cook but youve joined the ranks of GFL fans. with you all the way.

thanks blondie for that recipe, french bread is my fave, would love to make brioche, had any good experiences?

my parents in law go all the time, some coach parties go to whitby just to go to magpie. its renowned. very good proper fish and chips with tea and bread. great service even if you do wait. i suggest you go early like before 12.oo. when we went befroe xmas it was shut for refurb which is just typical but will go again very soon.

she has her own website. www.nigella.com lots of stuff inc a chat room and recipes and her own range of cookware etc. nice site.

thats what i just bought off ebay blondie the crome morphy richards. it looked simple but effective. cant waite. also got a fab stainless steel fondue set, always wanted one) and a new toaster mines just about had it, so i can toast my fresh bread. see its all coming together.

what does epicurios mean?? anyone?

thanks for the info really appreciated. I cant get to a bakers or supermarket that sells fresh daily so need to be able to do it myself. thanks for the soggy crust tip, it all helps.

hi guys, ive had a look on ebay and found a bread machine so bidding on it for the first time ever. a chrome morphy richards so hope its ok and also found a coffee machine, so hopefully will have a fully working kitchen smelling of fresh bread and coffee in the morning. bliss!!!! yeh right when i get time with two babies under two.

Hi Joanna did you do the paella and if so which didyou use and was it ok, fancy doing it myself so welocome your comments.

Hi all, going to buy a bread maker, can you recommend one too me, looked at loads online and in argos etc but at a loss , do you need to spend loads? is the timed fruit and nut option useful etc please help dont want to waste my money. thanks Helen

looking at the price of them on that site, i would have a go at making them yourself. perhaps some practice is required but might be worth it?

Well you see i didnt put Delia in my list mainly because she is an institution not just a cook who does telly. Her programmes should be part of the national curriculum and doing a Delia is a rights of passage in life and not too be missed. Not on my list but big in my life. A wonder, an icon, but can only watch her xmas series so many times. what a girl.

Thanks livewire, i was looking too and found this site, great isnt it!!!

www.alexander-essentials.com Happy hunting!!

Sorry Suzzy, mis read the request. Alexander Essentials will convert to US dollars and send out there if that helps??

Go to cucina, they are affliliated on this site anyway and have a link in google search engine to. deffo there cos just did it. good luck.

Rustie i agree, Vix B its not nice to say that someone is rude and irritating, that in itself is rude. The site rules ask you to be constructive. Jenni allows her personality through on the programme and is very enthusiastic. Rude, no perhaps you just dont get the humour that is intended, especially when she winds up her co hosts. Personally I think she is perfect for the show. Helen

Hi Sonya, I think its always a good idea to cook whats in season, and the best that is available. you can still cook continental or Med style foods but use the best of british. simple food always tastes best and is cheaper and looks better on the plate. Also Nick's comment is still valid you need to know what you got to spend and what's to be achieved, once done go for it. but most of all enjoy it, otherwise whats the point??

yes but not primarily a cookery programme really was it but very enjoyable.

What a storm, the house shook !!!!! but lovely morning. Just watched star suppers, well five mins of it. with that Jackie bird. orrible orrible!!!!! missed off two fat ladies, they were a great team. hope to see clarissa do something else.

err sorry about the number of entries, we got hit by lightening, no joke honest and my PC went a bit odd. switching off now.

Hi julian depends on your age too I think
Food and drink, the for runner in live cooking. Great stuff.
GFL 9 goes without saying eh??
Saturday kitchen (AWT again)
Rick Stein food heros
Jamie oliver, all of it.
James Martin, anything he does. Delicious etc
Nigella, all of her stuff
Sophie her weekend series.
Nigel Slater Real Food, watched that tonite on a re-run positively porn - luvved it!!!

Cant stand
The beauty and the feast - saw 3 mins of the 1st ep and laughed, then switched off.
Tamsin, she just irritates but love her recipes.
The galloping gourmet, what is he on?
Ainsley Harriot, sorry i know peeps luv him but he is too much sometimes.
this is now getting negative, and not part of the remit so will cease.

I think Ive rambled sufficently and will retire.
tarah luv.

Hi all anyone recommend an online shop or mail order who will deliver fresh herbs, dried herbs and spices to north east. Ive found a few online dried spice comps which look ok, anyone got any good or bad experiences i should know about. thks Helen

Hi I want to open a Deli in Darlo when the children go to school. until then Im starting an online one but it wont sell fresh stuff. You could do as snoozy says and ask the locals want they want. Also read a really good article in the fine food digest, a specialist magazine for all deli owners and foodhalls etc. Perhaps you could contact them and find out more about it. I sourced great contacts through them as they are the Guild of fine food retailers. search on google under the guild and ask for a free copy of the mag to see if it offers what you want. You also still havent said where it will be??? Come on tell us.

why isnt life just straightforward, they dont make it easy for you do they. cant help , but what a pain! I think you might need the none exploding kind, just plain old boring original tin. you could use yesterday's Ed baines recipe for key lime pie that used the milk just uncooked with the tins youve got though so all not lost.

yes Kiwi chef, its the alpro appreciation society at it again.

Hi Joanna Marie , use this site , going recipes, fish, spanish and then click on Anthony Warral Thompson and his paella recipe looks good, I checked out Ed baines one but it looked even more difficult than the Tanner version. let us know how it went

Does it include eggs as a problem? If ok then how about meringues?
Make them up as either individuals or one big one then cook down some berries such as blue berries, rasps, You know the frozen type at this time of year with a little vanilla
Reserve some of the juice from the fruits .
Assemble the meringue, topping with the fruit and pour over the juices.
Shame you can’t serve with a dollop of cream, well you could have it and leave it out for the visitors
I think I managed to miss all of the groups mentioned. good luck.

www.bbc.co.uk/food have a look in the recipes go to cakes and secound page loads of recipes that might work for you. I use this site all the time. save a fortune on books, not it stops me buying those either.

Hi Marleneh, just had a scoot about for you and found the Chicken recipe online it was on the beebs website and doesnt break any copyright etc.
www.bbc.co.uk/food/nakedchef . there is a list of loads of his stuff ,didnt look for the chocolate but you can try there. Ive tried this recipe as got the book and its really good enjoy.

hello .visited Jamies Olivers website, interested in going to Fifteen in september. Im attending the fine food fair in olympia then so fancied really pushing the boat out and spending a morgate on a meal. I know its pricey but hey great fun, great idea and great guy. Anyone had bad reports. also anyone elso going to the food shows if so fancy meeting up there?