huggy I to suffer from anaemia but not iron deficiency in fact my iron is too high so |I have to check to cut down on my iron intake so check which sort she has i get haemogloblin deficiency and I have to take folic acid and vitamin B. Have they done a B12 check to make sure she is absorbing this. All it consists of is injecting her with vitamin B12 collecting her urine for 24 hours and checking to see whether it has been absorbed.

Blab use the contact us button at the bottom of the page and ask direct. That would be the best way

Hello Alison his restaurant is at 29 All Saints Road Notting hill tel 020 7221 8585.
For moredetails look on his website www.foodstop.com

Hello Cazzie just in case you have difficulty in accessing the site Bubbi mentioned this might help
www.channel4.com/life/microsites/N/nigella/recipes.shtml

Hello cefercat the clementines are boiled in their skins for a couple of hours and then put in the processor with the skins on.

Hello Lizzie you are right they do call it cilentro but call the seeds coriander. I just wondered whether patricio was looking for something which is easy to get but just asking for it under the wrong name in England and getting strange looks.

Hello fender a very nice person called sualdam spent ages experimenting for the perfect homemade curry sauce that was just like the take away ones. They have posted the recipe in 3parts type in takeaway curry recipes in the search bar and have a look. You might like to try making your own in a big batch and then freezing it.

Hello JUMs give us some more clues ie likes and dislikes any restrictions on budget or ingredients etc. Would you prefer meat or fish,italian english or Thai that sort of thing and I am sure that the wonderful people on here will come up trumps.

Don't we call cilantro coriander now??

Eves Have you tried the natural casing co. If you type in sausage casings in the search bar and look through the threads there is a phone no.

Beds Have you tried the BBC website bbb.co.uk/food some of his recipes are on there.

Sorry winkydude can't help you with the River Cafe recipe but there are a few recipes on google if thats any help

Hello lacey cat it seems the man who devised the website only copied the recipes from ceefax so might have written it down wrong 220 does seem quite hot for the whole cooking time. Have alook at this site www.sideboardonline.com/recipes.htm who test tried this recipe

Hello oddjob on the bbc website if you type in whisky sauce then a couple of ideas come up including one used by Rick stein which he uses with poached haddock. It might be worth taking a look

Hello Michelle I agree with Oddjob my cup measures 8fl oz as well. What machine have you got perhaps some of us with bread makers could help with recipes.

Hello Master the recipe you are after is called Asian spiced Kedgeree from Nigella Bites the recipe can be found on the following site
www.channel4.com/life/microsites/N/nigella/recipes.shtml

I would imagine that any potato dish would be fine. Why not do a search for duck breasts on this site or the bbc website to see what the chefs have served them with.

I will try again www.geocities.com/nakedcheffan/index

A lot of Jamies recipes can be found on the following website***************

Hello Paul Thanks for all your advice you have been invaluable. Please keep posting. Have a great new year love karen

Michelle you will have to check that your roasting tin is suitable for direct heat not all are. If not heat the roasting tin in the oven and brown the meat in a saucepan or frying pan before transferring.

Hello Letitia according to www.gelatine.org a 9g sachet = 6 gelatine leaves. Hope this helps

Sorry chris can't help with the recipe but have a look on his website garyrhodes.com for ideas on what to serve with pork. Simple vegetables would probably be best

Hello PJGill there has been quite a discussion on knives before if you type in knives in the search bar above you can see the advice given by a lot of members there.

Hello Anna if you type in Old fashioned salad cream in the search bar and look in chat they are a few recipes for you including a couple of old school recipes from the 1950/1960,s.

Hello Mitch there is recipe on the bbc website by Phil Vickery for a salmon dip www.bbc.co.uk/food type in salmon dip in the search bar and select the selection of dips alternatively there are a lot of recipes on google

Hello joana Could you not post the recipe on here??

hello buzzybee Gino D'Acampo made a similar recipe on GfL last year although they weren't dipped in chocolate I am sure you could. It was called Cornetti Ripieni try doing a search for it under GFL or Gino

Hello Zanoss there is a recipe on the bbc website by Jo Pratt for home made crumpets www.bbc.co.uk/food and just type in crumpets in the search bar under recipes or you could try this site www.britannia.com/cooking/recipes/crumpets.html
Hope this helps I personally buy mine and toast them and then add lots of butter.

Dear Ben welcome to the website. I would suggest doing something that is in season ie if you are doing it now winter vegetables if in the summer something with salad leaves. Personally I would take a trip to the library Gary Rhodes is a good source for ideas as is Rick Stein and Delia and if you can find a copy of the junior masterchefs recipes then that would be better. However please do not copy a recipe just get some inspiration from the books and adapt them to make them your own. This is what most of the chefs do. Another thing to do is look at the good local restaurant menus and see what they are doing if you ask nicely the chef might be prepared to give you some ideas. Good Luck I am sure that others on here will help in your quest as well

Gary Rhodes did a recipe similar to this in his christmas programme.He fried off some cooked ham cubes added parboiled sprouts dressed them in sesame oil and added sesame seeds before serving.

Hello skeddie just type in banoffee pie in the search bar above there is alot of information on there about boiling the condensed milk cans

if you saw the programme you will know the method but you will need a glass of port, juice of 2 oranges, 1lb cranberries and 100g caster sugar.

I know you may call me daft (a lot of people do) but what about jelly and blancmange. I bet most of you haven't eaten it since you were kids and not an egg in site
If you want a good recipe for chocolate blancmage just let me know

Try and find a local real ale pub that does Cider out of a barrel. The cider that you find in supermarkets will not work. If you live in Cider making country look out for local farmhouses that make their own powerful but worth it

Neil do you like stilton?? I normally add both this and brie (in small quantities) in fact I use any cheese that I have in the fridge. I love cheese omelettes and my 10 year old son has just become an expert

Dear Debbie I cannot see any problem using ricotta a lot of roulade recipes use it. Marscapone (sp?) is usually the cheese used in tiramisu. If in any doubt do a search for roulade using ricotta and this might put your mind at rest

This is a stuffing that goes well with pork and uses walnuts.
Fry off some celery stalks when cool transfer to a mixing bowl and add about 100g cooked rice the same amount dried apricots and half the amount of chopped walnuts. Bind with an egg and season. You could also add lemon juice or a bit of rind for a more zesty taste.

Not too sure about keeping it in the fridge for 10 days if you are going to use cream or any other perishable ingredient. If you want to make it this far in advance I would freeze it and take it out on 30th DEc ??

Hello Julie I have made Beef Wellington using the same recipe for years( it was one I learn't on a cordon bleu course which shows my age !!) Anyway I have always used a whole fillet but for the filling I spread some English Mustard over the parcooked beef, using the meat juices fry off some onions and mushrooms when cool add lemon juice and worcester sauce and mix wiith some liver pate.
It has always worked for me and Richie is right it needs to be served asa p and the beef should be quite rare when coming out of the oven as it will continue to cook

Stuart get the children to help if they can It is the sort of thing that they will enjoy. Hope you have a good christmas. Take careXXX

Hello Linda just add 3-4 tblspns of whisky and juice of one lemon and orange with the zest to your normal Dundee cake mix and just put them in muffin tins

helo michelle what about some of these ideas
lemon cheesecake
lemon possett
lemon syllabub
lemon egg custard
lemon souffle pie
lemon ginger sorbert

Hello caroline this is my mums WI recipe
Make the sponge using 8oz butter, 10 1/2 oz caster sugar and 4 egg yolks (keep the whites) add 2tsp lemon rind 6tblspn lemon juice and 8fl oz yoghurt.
Sift togehter 10 oz plain flour with 2 tsp baking powder 1 tsp bicarb and 1/2 tsp salt and whisk egg whites until stiff peak stage. Fold the flour into the egg mix and then gently fold in egg whites. Put into tin and abake for about 45mins at 180.
To make the glaze put 4oz icing sugar with 2tblspn lemon juice and 3-4 tblson yoghurt and make into a paste. POur over cooled cake and allow to set.
I know this isn't the same recipe that you lost but it might bring back some memories

Watched delia yesterday and she says an alternative is coriander stalk. Hope this helps

Can't give you the Gary recipe due to copyright but Rick Stein has a recipe on the BBC website and the only diffrence that I can see is that Gary uses pork belly instead of the bacon that Rick uses

Hello Leontheen all I do is either buy some sage and onion stuffing there are some good packet mixes about or make my own (basically fried onion breadcrumbs and sage) or you could try a different stuffing but you have to remember only to stuff the neck of the turkey I only put onions in the other end and take them out after cooking.I put salt and pepper on the skin just before it's going into to the oven Keep the bird moist by coating it in butter and also put butter between the flesh and the skin a bit messy but worth it. Keep basting during the cooking

Chefettefound arecipe for tomato and tarragon soup on the following site which you could add orange to instead of the lemon.
www.americanhomebody.com/recipes/soup.html

Hello crusadertony my 10year old loves to cook so here are some ideas that you could do :-
a simple veg soup with garlic bread
tuna cheese (tuna mixed with cream cheese lemon juice a pinch of chilli powder salt and pepper and diced cucumber) served on hot bread or toast
pizzas make up your own toppings
eggy bread
cheese and mushroom croissants (tin of creamed mushrooms and cheddar cheese put into a croissant and grilled)
pitta bread filled with lettuce tomatoes and cucumber and then packed with the tuna cheese or any other filling.
macaroni cheese
flapjacks
toad in the hole(you can buy packet mix for the batter)
I know some of these might not be practical for a large no but it might give you some ideas.Also try and find a student cookbook they have some great cheap and easy ideas.

Hello Michelle try doing a google search for lemon posset or lemon syllabub for the prawns what about wontons with a sweet chilli sauce. ken hom has some good recipes.

Hello Marie if you type in banoffee pie in the search bar above there is alot of discussion on this subject and some helpful hints.

Glad I could help nannie. I have just been to the local butcher for tomorrows joint (nice rib of beef) and notice that they are taking orders for saltbeef for christmas. I might just be tempted!!

Hello Mira go to the bbc website www.bbc.co.uk/food and click on the recipe section if you type in dill sauce in the search bar it has a no of recipes.

Marguerite patten recommends about 1lb flesh per person but says that the bones are very large in proprtion to the flesh and will therefore take up alot of the weight of your goose. There is also a lot of fat in goose. If your butcher recommended that weight I would stick with it. I am sure people will be able to offer recipes to use up any leftovers.

Hello Nannie someone has asked about this before. If you type in salt beef in the search bar and look in chat the topic is no 2. Apparently the Natural casing co do it and the phone no can be found on that thread.
Hope this helps

Hello Calum sorry can't help with the biscuit recipes not my forte but I just wanted to say welcome to the site and hope you have a happy time posting.I am sure someone will be able to help.

spoke to my birth father over the weekend who used to live near chester. He can remember somewhere on the city wall called albion who did proper english food. This info may be a few years old as he has now moved to south wales but might be worth looking up.

Totally agree about ironing haven't done any for years. Have trained hubby to do his own shirts and I deliberately buy things that don't need ironing just a flatten down with a palm straight off the washing line. My point is though that veg is only fresh on the day of picking and if it has been in the shop for a day or so and then in your cupboard for a day or so it is not "fresh" whereas frozen is prepared and packaged on the day of picking (in most cases) and is therefore fresher than "fresh" (IMHO). But I do find topping and tailing beans very calming.

Hello Martino don't get me wrong I have a bag of frozen roasters in the freezer as I write. But they are no substitute for the real thing. They are for emergencies only like when you go to the potato bin and find that they have all sprouted and shrivelled overnight it is cold and raining and the nearest veg shop is a mile away. Do they do Aunt Bessies in Italy?? I am sure you must have tasted a few in your time on your travels.!!

Sorry marcus don't have a smeg or siemens but my good old electrolux is still going strong after 16 years and has never had a problem. Is that recommendation enough??

dear ukprof perhaps you should not put them in the dishwasher some things don't take kindly to this. Have you tried explaining the problem to the co you might get a replacement set!

I agree in my mind speck is a smoked piece of belly of pork like proscuitto.

The bbc website www.bbc.co.uk/food has a recipe for thai fish cakes by Rick stein if thats any help.

Have you looked at stifado recipes this is lamb or beef slow cooked(but not ususally for 24 hours) in wine and vinegaruntil it is melt in the mouth.

Aminah try experimenting with different cheeses stilton is good as is gruyere parmesan makes a fantastic flavour. Really you can do anything once the sauce is ready.

Just ask her not to use frozen roast potatoes!! LOL

Claire don't get me wrong I really enjoy frsh veg but it has to be picked that morning and used even one or two days in the larder and it is not fresh (IMHO) Instead of pre packed can you persuade her to use frozen they are frozen on the day of picking and are as good as fresh especially peas and sweetcorn and even sprouts. Frozen cauli is still very tasty. I am sure that someone will disagree but where can you get fresh veg on christmas day??

Jennifer Paterson has a recipe for strawberry and amaretti terrine which sounds lovely and another of my books has a recipe for strawberry and lime tart.

Hello Phollis this is the way I do it when I cook steak
mix some single cream with some dijon mustard
Fry the steak when cooked keep warm. In the pan add a dash of whisky or brandy a couple of tablespoons of crushed peppercorns and the mustard cream mix allow to boil then serve over steak

Hello Jacqui did you cook the chilli first. If you type in Chilli oil in the search bar and look in chat on the drop down menu Nick recommends that they are fried before adding to the oil also try doing a google search for chilli oil recipes.

Abe if you want the school version there is a recipe on the following website
www.earlybytes.co.uk/common/oldrecipes.asp
I wouldn't say I was a superb cook (although many on here are) i just like to experiment and see what happens. I hope you will post againit's so nice to have new people to talk to

If you type in pepper sauce on this site or the BBC website www.bbc.co.uk/food there are recipes that cover both ie vegetable peppers or peppercorn. If it is a peppercorn type recipe that you are after I do have one that is lovely on steak. Just let us know

Well for the main you could always do a roast beef and allow to cool or try Nigellas Ham cooked in cola which is slow cooked if you look at the website it has the recipes and a christmas menu
www.channel4.com/life/microsites/N/nigella/recipes.shtml
Mammachef might also be able to provide some ideas

Thanks Rustie I can now rest easy in my bed I knew it was a cat but just couldn't get bagpuss out of my mind and it is so frustrating when you know what you are thinking is not what it is. Memory loss since turning 40 = 50%

Mary Heavens to murgatroyd (well that took me back) and now I need to know which programme it came from ( having a senior moment and it is really bugging me I won't sleep until I know the answer) Someone help please I have to work tomorrow!!

Garry thought you would be in Rome. Let us know what you decide to fill it with.

Marguerite Patten recommends that you mash them. Another idea is to fry off an onion or shallot in butter add quartered turnips until they have soaked up the butter pour over about 1/2 pint orange juice and simmer until sauce has reduced. Or after boiling put in a buttered baking dish cover with sugar and nutmeg and roast for 1/2hour.

sabs let us know the result the rice as well as who won the fight for the kitchen

Nomesky are we talking sweet or savoury here. sweet shortcrust is often used for fruit pies etc although you can use the savoury instead of puff for pasties, sausage rolls and.steak and kidney pies etc it is your individual choice. I personally prefer puff but a lot of people like the base of their pies in shortcrust and the top in puff. Shortcrust doesn't tend to go as soggy or leak as much. I have never been able to make pastry so am not an expert and I am sure you will get a lot of good advise

Gary I am sure you already know this but Eric Lanlard did Paris Brest on GFB the other day his recipe is on the site.

Hello Michelle Unfortunately I have tried but cannot find the recipes although Delia does have some Kofta recipes on her website www.deliaonline.com she also did a christmas book so you might have to track that down and see if the recipe is in there. No luck with Gary either. Sorry I can't be more help.

Abe the kids had this for pudding at school yesterday and it was really crunchy ( i was trying to cut some up for a 4 year old and a piece went flying across the hall.) I could get the recipe for you but I am sure Kirstens version will be a lot tastier as they are not allowed to use too much sugar in the school versions.

Hello Rohes there is a recipe for chow mein by Ainsley on the bbc website called wok it chicken chow mein although it says it's from gourmet express not meals in minutes.

Hello Gary Mac there is a recipe for this soup on the following
www.bbc.co.uk/radio4/factual/foodprogramme_20021222.shtml
Hope this helps

I personally don't use oven gloves. I have a couple of small handtowels that I use as you can fold them up according to the heat of the dish and also use them to protect your surface.

Hello Nadz can't give you the gary recipe but there are flourless chocolate recipes on this site. Click on recipes and then browse by diet click on wheat free and there are a few different types of recipe.James Martin has a nice recipe for chocolate cake.

meesher type in Nigellas chocolate pudding in the searchbar at the top of the page and read the comments there is also a recipe for you.

Have you tried asking your local butchers or farm shops if they do their own curing. If they do i am sure they will be able to either sell you some salt or tell you where to get some. Ifthey don't do their own they may be nice enough to tell you their supplier so you could ask them.

Mandy try asking the pastry chef Paul Young that posts on here. He has a thread called any dessert/chocolate questions in this recipe section. Ifyou ask the question there he will hopefully be able to help you.

Sorry I know I should have checked that should say
recipes.sainsburys.co.uk/recipe/search/recipe.jsp?=4644

Greeneyes have you tried the sainsbury website
www.sainsburys.co.uk.
I had a quick look and found green chicken curry
on the following not sure if it is the same one you are looking for.
recipes.sainsbury.co.uk/recipe/search/recipe.jsp?=4644

JJ The catering people at the school have come up trumps with 2 recipes. Hope they are what you were looking for Please let me know.

Hi Karen,

I have managed to find 2 different salad dressings for you as follows:
SALAD DRESSING 1
1/2lb Flour (Roux)
1/2lb Margarine (Roux)
3 pints Fresh Milk
1 pint Vinegar
1tsp Mustard (Add to the flour)
Seasoning (Add to the flour)
1/2lb Sugar

Method
Using the basic method make a white sauce and add the sugar. Cool and add
the vinegar stirring all the time.

SALAD DRESSING 2
1/2lb Flour
1/2 lb Dried Milk
3 pints Water
1 1/2oz Mustard
1/4lb Sugar
1/4lb Margarine
1 pint Vinegar

Method
Using the basic method make a white sauce. Cool and add the vinegar slowly
stirring all the time. Season to taste.

Thanks for your idea of putting all these old-school recipes together, it's
something we're looking into!

Warmest regards

Jo
Jo Young
State Ed. Marketing Assistant

My conversion chart says 190C or375F

Jayne do a google search using taco seasoning there are a lot of links to recipes

Sounds lovely snowy might try them for the kids tonight

Yes please snowy .

Yes barry it is shallow fried after crumbing . It also says to chop off the ends of the wings. But keep them to make chicken stock.Hope you enjoy it.

I have a recipe called chicken madrilenos which is a spanish recipe. Basicallymarinade the wings in rosemary, crushed garlic,paprika, afewdropsof tabasco some dry sherry and olive oil. Prepare some breadcrumbs mix in some parsley. When the wings have marinaded egg and breadcrumb them twice and fry until cooked and golden.

The only thing I can suggest is that your griddle is not getting hot enough or the steak is not what it should be. Do you get it from a supermarket or from a proper butcher. Do you season the steak before you cook it as this brings the blood out. I always season while it is cooking ie season the cooked part when its turned over.

Hello dorz this is the way I make veg soups
Fry off some onion and a leek add your veg (in your case broccoli) and a small diced potato cover with 1 pint chicken or veg stock and simmer until veg is tender. Allow to cool and blitz. Return to pan and add 1/2 pint milk and some double cream if you want and reheat.
After doing a google search for mushroom and broccoli soup it might be an idea to substitute the milk for a can of condensed mushroom soup if you want that variety. The original version is also nice with some stilton or strong cheddar added when reheating

Trinian try mammachefs recipe for creamy brie mash it is on this recipe thread.Simple to make and very impressive.

Hello Amanda I,m not sure if you have the answer yet but Ashdown Foods at wittersham nr Tenterden sell ostrich meat not sure if this is the place mentioned on GFL though

Sounds good Kirsten I am sure there will be someone out there that will appreciate this info.

Hello janis there has been a discussion on juicers before if you type in juicers into the search bar at the top of the page there is a thread at no 3 where GFL tested some if you read through there is also another link to a thread about power juicers. Hope this helps

I just boil mine the normal way add a lot of butter some horseradish and an egg I never bother with the milk also some black pepper.

Sorry I couldn't be more help graham but if you do a search for "wet walnuts cornwall" then Ricks site comes up which says it supplies in season. Never mind I hope you find some.

Hello grahp2 you can cook almost everything in a micowave from roasts to desserts it is not just used for heating things. Jacket potatoes are good and casseroles. Do you have a combi microwave or just the ordinary one. Let me know what you want to cook and I will help if I can.
Here is what I do with lamb chops when late in from work
Put 4 chops in a deep microwaveable dish and add a lemon slice to each. Cover with a chopped onion green pepper some tomatoes some parsley and salt and pepper and then cover with hot stock (about 4tblspns)Cover and Cook on medium for 30 mins (NO5) then leave to stand for 5 mins before serving

Hello Graham according to Rick you can get walnuts from Martins seafresh in St Columb although I have looked at the website at can't see any mention of them. Perhaps you could look it up or email them direct
www.martins-seafresh.co.uk
or email
sales@martins-seafresh.co.uk

It'smy pleasure JJ although it may take a while When I asked for the recipe for the original chocolate concrete they emailed all around the region for me and they came up trumps the only trouble was the recipe they gave catered for over 100 people LOL.

Hello JJ I have a recipe that is similar to SJ's which I have got from my ex Mother in law who inherited it from her mum.
She mixed 1tblspn flour and 1 tblspn caster sugar with a tspn each of salt and mustard powder and 1/4 tspn cayenne. Add an egg and 2tblspns salad oil gradually add 1/2 pint of vinegar (she didn't elaborate on the oil or the vinegar it was a hurried phone call) then gtradually add 1/2pint milk. Stir until the mixture boils and let it boil for 5 mins stirring. Pour into container and allow to cool.
I do work in a school as a dinner lady and have asked if the caterers can find a recipe for you so fingers crossed.

Hello Slee I managed to catch the drift of the recipe You need to soak the onions in brine the day before and then heat up some balsamic vinegar,bay leafs and pickling spices with some soft brown sugar and bottle.
Sorry I can't be more helpful. Hopefully Lotte will have the full recipe on site soon.

I have a lot of old cookery books (pre war) which are a compendium of all home techniques none of these are copyrighted (or there is no mention of copyright in the books) Can I reproduce the recipes from these?? I am sure every one wants to know how to cook calfs brains Seriously there are some wonderful recipes in them which will probably be lost unless we share them.

According to Ken Hom who has a recipe for this soup in his Foolproof Thai Cookery Book it is called Tom Yam Goong. Ifyou do a google search using this name then you will find a lot of recipes showing the ingredients needed which are basically lemon grass, chillis,kaffir lime leaves,fish sauce,lime juice and spring onions and coriander with prawns and stock

Buttermilk is a by product of butter making ie the liquid left over after the butter has formed. If you do a google search on homemade butter recipes you should be able to make it it's not hard I made butter at school and you get two ingredients for the price of one

Steven have found this info for you Hope it helps.

Latest news as of 09.09.2003 is that the
bottles of Hammonds Chop Sauce are no longer
going to be made, Morrisons and Co op
Supermarkets up in the north of England
should still have some stock though... The
problem is that unless the likes of Tesco,
Sainsbury, Waitrose, Safeway and Somerfield
take these products its hard for the smaller
suppliers to compete, next time you buy a
food product chances are its one of the
multi nationals like Nestles, so e mail
these supermarkets to stock Hammonds Chop
Sauce.... I did manage to get my last supply
from ASDA but they have sold out now. THE
GOOD NEWS IS!! McCormicks will still make
Hammonds Chop Sauce but in the catering
plastic containers, their phone number is
01706756800 for info on wholesalers.

I do have an issue with copyright. Yesterday Gary made Scotch eggs using the same recipe that I have used for years which was given to me by the lady who made them for our local social club. Does this mean that I can no longer share this recipe because Gary has put it in his book. Rick Stein made a moussaka - has anyone told the poor taverna owner in Greece that he had better be careful who he shares his recipe with. Does Gary now have the copyright for eggs Arnold Bennett because he put it in a book??
Both chefs have recipes for pastry, white sauce and hollandaise these are classic dishes and should not be copyrighted!!
Gently lets off steam

Sorry Liv in that second address homecooking should be all one word

Hello Liv Tahini is a paste using sesame seeds and oil I have found two different recipes for you by searching
try
www.recipesource.com/side-dishes/condiments/01/rec0167.html
or
homecooking.about.com/library/archive/blcon110.htm

Hello Jim in my recipe book this dish is called dolmadakia. f you do agoogle search using this name there are lots of different recipes.

Georgie I used to love CFN (before UK Food of course) and I agree they had some brilliant programmes and some not so brilliant I used to love the Restaurant Show where ordinary people reviewed regional Restaurants and the ambience and food. The only trouble is CFN was a independent TV programme. PerhapsUK food could look at the format and do their own version. Another good one was French lunch where someone went into all the small towns to see where and what people ate for lunch in Normandy France. And who could forget Chef for a day when an amateur had to work in a top kitchen for a day.

Hello ang if you type in decorative bottles in the search bar above and look in chat there are afew suggestions on where to look.

They do show some Australian programmes A Gondola on the river Murray and the terrible Bondi Banquets. Also a few Irish programmes Is it a taste of Ireland?? and they all seem to be about 10 years old but I must admit I do agree with Sheila perhaps a bit more variety.

Hello Kay this has been asked before and apparently now isthe time to make it. If you type sloe gin in the search bar there are some suggestions and advice.

Andy the recipe you described is called stifado it is also a great recipe to use with lamb.You can also use red wine vinegar instead of the malt.

But who was her husband?? or didn't she have one!

But who was her husband?? or didn't she have one!

Frances I agree we all adapt our own recipes but if you need to know about 6oz of the peas will do it if you are using the 2 racks. (and you can use frozen!!)

Mary I think they have stopped making Lymeswold which is a real shame it was one of my favourites. Blue brie would be lovely in Mammachefs recipe.

Frances I hope that this is not a mortal sin but as long as you have a carrot,garlic cloves, a shallot and a thyme sprig a bay leaf and some petit pois and some flat leaf parsley to go with the lamb and beans you should be fine.
Hope this helps

Perhaps he should do Celebrity Big Brother or I'm a celebrity get me out of here to bring him back into profile probably the only way he will get on TV nowadays.

I agree with Rustie. When I worked in a supermarket we were told that we had to tie our hair back when it reached "a certain length" but no one said what length that was. I have shoulder length hair and have never been asked to tie it back and I work in a school doing the dinners. another lady has hair like Tamsins and doesn't tie it back so perhaps the kids don't matter. One thing I would point out is that Paul Rankin always has his hair pulled back. So well done Paul.

Sorry huggy you will also need to season according to taste at the end

Hello Huggy
Try making it this way
fry off 8oz onions in some butter but do not allow to brown. add 2tblspns cornflour and cook for another minute. Putin 2 pints milk and simmer for 20mins. Mix 2 egg yolks with some cream approx 3 tblspns add alittle of the onion soup andreturn to the rest of the soup and reheat gently.

Gary Rhodes has an excellent recipe for batter on the BBc website just type in batter on the search bar you will alsofond beer batterrecipes aswell.

Hello Ellie I allow my kids full access to the kitchen when I am cooking and they love to help.My son loves making biscuits and bread he can do a mean fish pie and his latest is omelettes with bacon. He's10. My 5 year old is still at the biscuit stage but I think he will enjoy learning more. Only trouble is getting them to do the washing up!!

he also added red wine vinegar and caster sugar

Here you go steve
Gently fry off 1lb wild mushrooms try to use at least 3 varieties add some sliced spring onion (probably about 3) and 2 crushed cloves of garlic and a glug of dry sherry or vermouth salt and pepper. Stir in1/2pint soured cream and heat through but not boil. Add 1tblspn of fresh marjoram or thyme and parsley to decorate.

I have a recipe for wild mushroom strogonoff I haven't tried it but it includes spring onions,garlic,dry sherry or vermouth and fresh marjoram or thyme leaves and parsley. If you want to know more let me know

When you make bread out of soya do you have to do anything different from normal bread with cows milk if not then you could probably use it in a bread machine. In my machine I substitute milk for egg for white bread and use dried milk powder if milk is called for.

Sorry lisa as you can see the recipe was deleted due to copyrightyou will have to getacopy of the food heroes book

Some of Ben and Pauls recipes from the best are on the bbc website but not silvanos unfortunately

Also Paul if you go to the recipe section on the bbc website www.bbc.co.uk and type in stock there are a lot of recipes for all types of stock .

Hello paul although stocks are fairly easy to make they are very time consuming as you have to boil the bones or carcasses and then simmer for up to 4 hours constantly skimming the top. IMHO it is easier to buy the ready made stocks from the supermarket although stock cubes can be quite salty. Rick stein Food heroes and Gary Rhodes Autumn into winter both have stock recipes in them but as Rustie said there are a lot of recipes on google

Sausage mash and Beans or a nice bowl of soup.

My kids love tuna in tomato soup. It makes it more of a stew and great for a quick meal on coldwinter nights.

Mary try these
Sause for pasta

Blitz together some avocado flesh with juice of a lime,chopped chili,onion,garlic and a sieved tomato.Sprinkle on some brown sugar and some nutmeg and while blitzing add half milk and half cream mix until you get the consistency to add to pasta.

Or chilled soup

mash the flesh of some avocados with lime juice.add a chopped celery stalk, tomato puree,s&p and approx 15oznatural yoghurt and a dash of tabasco then add enough stock to make it into a soup consistency. Chill in fridge on a bowl of Ice for about 1/2 hour then serve immediately.

Hello janis if you do a googlesearch for lentil and bacon soup there are some that do not include celery or garlic.Alternatively I have a.recipe.for lentils with bacon that can be adapted into a soup.

Sometimes they do advertise on this site for taste testers. But also try the Good food magazine if you want to be a guinea pig LOL

Georgie next time you make homemade save some packaging from a supermarket brand so that they think you have bought it. From my experience it psychological when I was young my mother always made her own and I hankered for shop bought stuff like my friends had. If I saw a packet then I would always eat it even tho it wasn't half as good.

Hello Jilly I have a Kenwood Rapid Bake which is fantastic it does all the things Jill's does and has a very good recipe book that comes with it. I think that most breadmakers are very good so you pay your money and take your choice (as they say)

I think we know what you mean't Jill LOL

Use them as you would a normal potato chip them, rosti, roast,crisp, dauphinois and gnocchi the list is endless but as Rustie says do a search for inspiring ideas

Hello sped I like the website Is that you in the black and blue jumper. I must admit looking at the pictures the food does not look that appealing especially the green and orange concoction with what looks like washing up liquid around it. LOL
Altho I suppose it must be good if you have to wait that long to get a table. Perhaps it's a bit like the emporers new clothes??

Jody do you have a breadmaker or want to make it yourself. Everybook I have has a different way of making bread.Have you tried doing a google search?? I know that there are some excellent breadmakers on the messageboard (Debbie)so perhaps they or even Paul Hollywood who posts occassionally will help.

That was quick oscar we could be chatting online

Sorry nick I am not a chocolate fan my 10year old said he would try it but he doesn't like bananas so I wouldn't buy it unless it was a promotion and in a very small jar as my 5 year old said yes please.

oscar tahini is usually used a base for hummus but if you type in tahini in the search bar and also check out the bbc website they have some different ideas on how to use it.

Rosie I have found a BeRO recipe for a chocolate cake on the following website not sure if this is the one you are after
www.kathb.co.uk/loves/cook/berochoccake.html

Jo another supplier in London is H Foreman
www.formans.co.uk
Rick Stein recommends them
6/14 Queensyard
Whitepost Lane
E9 5EN Tel 020 8985 0378

Hello michelleI couldn't find pea and parmesan but did find green bean and parmesan which i am sureyou could adapt
www.mom-mom.com/green_bean_and_parmesan_soup.htm

Teri Have you asked the butcher to recommend another source I am sure he will know which other butchers are reputable. Other than that try lookingup the farmers market website on google and find one that is close to you. Just type in farmers markets.

Hi Chubbz if you do a google search for marmite potatoes there are a few recipe ideas and the roast potatoes look exceptional

try stuffing them with some mushroom risotto and parmesan and wrap them in the parma ham

Hello Bijou if you type marrow in the search bar and look under chat Rustie has supplied a lot of different ideas for marrow I think it is no 6 on the list

Hotpot if you really want a kick habanero and scotch bonnet are top of the range. For a scale of chili heat look on this website
www.geocities.com/SiliconValley/2144/scale.html

Kenwood for me everytime.My mother still has one that is still going strong after 30 years with all the attachments that you need.
Debbie you aren't talking about hubby are you LOL

Lucky you Reshma hope you have a good time.

Hello Davey Boy I haven't tried the recipe but if you are unsure do a dummy run and cook it on Friday to see what it turns out like. I have heard from different sources and include my own experience that you should never try a new dish on the actual night.

Hello Lynne www.rubymurray.com has a load of curry recipes and you can search by curry strength

Hello barbara grate the horseradish as you would ginger if you want to turn it into a sauce mix it with cream, white vinegar, sugar salt and pepper. try also doing a google search for preparation of horseradish.

Hello Yvonne you can also find a lot of Gary and Delias recipes on the bbc website www.bbc.co.uk/food

Hello Bridge try experimenting with this
Fry off an onion and a leek add approx 1lb broccoli florets but not hard stems add a diced potato andabout 1 pint stock (chicken or vegetable) and cook for 20 mins or until veg is tender. let this cool and then blitz. Add 1/2 pint of milk and also some cream (obviously the more cream the richer) I usually use about 3 tblespns. return to gentle heat adding seasoning and at the last minute add the cheddar according to taste and allow to melt. Try not to let it boil.

It's my pleasure angus. Welcome to the site I hope you enjoy it as much as the rest of us. I think in this low fat day and age Coronation Chicken is a tad unhealthy for the new chefs which is a shame because I thought it was invented for the queens coronation and as such should be a national dish.

Hello emma fry off an onion and add some minced beef mix in some chopped tomatoes and tomato puree and some basil. Stir in some cooked rice and stuff into marrow. Roast until marrow is tender

Hello angus if you type coronation chicken in the search bar above and look in chat you will find a recipe under no2.

I totally agree NIck I spent all my childhood holidays in Dorset at Seatown (inbetween West Bay and charmouth) Watching the River cottage series brought back a lot of memories of places. Will keep an eye out for the next instalments.

Hello Bollygirl I have answered your query on your other thread. The recipe is on the bbc website

Hello snowy is making them into wine or grape juice too obvious . For other ideas try this website
www.honeyflowfarm.com/graperecipes.html

Did it go okay Ali?? A bit of the alcohol always helps before you start cooking. You have to check its quality after all don't you LOL!!

As a non chef but an avid foodie I would like to say thanks to all you professionals that take the time to help us. It is inspirational and you can explain things al ot better than the recipes books and are not trying to sell anything just a passion for food. (MUst admit I have got a copy of Simons menu and will try and get in next time I am in Devon) Well Done and Thanks again

Try this oscar
Fry some onions and mushrooms. add some steak (cut into strips) and season with salt and pepper. I also add mustard and fry for about 5 mins.Add some brandy if you have some and cream but don't let it boil just let it heat through. Then serve.
Hope you get this in time.

Glad we could help Emma Did you have a nice holiday??

Hello Crookesy I have checked my cookery books and 9 out of 10 say to pan fry it for 3 mins on each side altho you made need more if they are really thick and them serve them with a fruit sauce ie cranberry or cherry. Hve you tried looking on this website oe the BBc website for inspiration??

Hello sue Can I assume you mean venison? do you know which programme it was on?? I would suggest you type venison into the search bar and see if you can find the recipe you want.

Sharon if you have a decent butcher near you ask them to prepare one for you. Weigh the joint to calculate the cooking times usually about 20-25 mins a lb in a moderate oven and remeber to put tin foil over the bone ends to stop them burning. You can stuff the centre with a stuffing of your choice if you want to or just add your cooked veg after roasting.

Hello Pat the ladies name was anjum anand and she does have a book out it called Indian Everyday Light Healthy Indain Food. It is available on Amazon.

From what I remember if you eat a raw sloe it will instantly dry your mouth out completely.

sorry that last bit should read carrot-tarragon-sauce

I've had a quick look for you and the only low fat sauce I can find is called carrot tarragon sauce which involves boiling some carrots in salted water blitzing them into a puree and then adding tarragon.
The recipe is on www.fatfree.com/recipes/sauces/carrot-tarragonsauce.
Hope this helps

Here are some links for you

www.recipesource.com/main-dishes/meat/lamb/mongolian1.html

[link]

and

www.recipecottage.com/lamb/mongolian-lamb.html

Hello sonia I have a recipe for mongolian lamb but I also checked on google and the recipe that I have is similar to the ones on there so it might be worth having a look there.

Hello Kathy Lotte has a recipe on this site for potted cheese altho it doesn't have mustard in it. Perhaps you can use this recipe as a base and experiment with the mustard. Just type potted cheese in the search bar

Gaily we all think jeni Is irreplaceable

Jennifer if you saw todays gfl Lotte made a marow chutney the recipe should be on site soon.

Deborah it came out very well and you were very eloquent well well done you should be proud of yourself.

Hello Gaily yes I did see it and was amazed that they managed to finish the next segment poor Paul must have been suffering trying to talk thro his dish. Fair play to Jeni she was brave even Simon had trouble talking.It was funny seeing Jeni Crying with her nose running.

Hello jonjames Passata is just sieved cooked tomatoes do a google search and you will find some info on there.

Hello mozzar if it was the one Gos from Big brother did then type in lightly spiced chicken on smoky bacon and onion mash in the search bar and look in recipes or type in the name herjender Gosal and again search in recipes and you should find it.

Deborah was that you on GFL today?? It is so nice to put a face to the name so thanks for sending the photo. The recipe looked fantastic let us know what it tastes like when you try it and congratulations with the cheese.

You could add them to macaroni cheese. Let them cook in the cheese sauce before adding to the macaroni.

Sorry that should say screw top kilner jars but it is on page 2 of this equipment category

Hello sue if you type in screw top kilner bottles in the search bar there are a few suggestions on where to get them

When ainsley joined I turned off not only because of him but I was bored with the format everyone produced chicken or salmon. I used to like the big budget days but when they introduced the mini bag that was enough. I do like ainsley as a chef but I think RSC has gone passed its sell by date.

Stephen have been rummaging thro my mums old recipes and found another one that is normally put back into the whites but might be nice served in a field mushroom cooked in garlic butter

Cook some button mushrooms chop finely and allow to cool or visa versa mix egg yolks allow 12 for this recipe,mayonnaise, approx 6 anchovy filliets according to taste and a finely chopped spring onion and seasoning to taste not to much salt because of the anchovies and the chopped mushroom and stuff the field mushroom. Sprinkle on breadcrumbs or just add cheese and grill until bubbling.

Sorry stephen in the first recipe it should say chop up the yolks and add to onions then put into peppers

hello Stephen try these normally you would put the mixture back in the hollowed out egg whites a la 1970's dinner parties from my mum.

Par boil a pepper and cut into quarters. Meanwhile fry a finely chopped onion stir in some mustard and 1/2 teaspoon curry powder salt and pepper. Chop up the yolks about 8 and put into the peppers.Place in a shallow oven proof dish. Make a white sauce adding another 1/2 teaspoon curry powder and worcester sauce. Pour over the peppers top with breadcrumbs and cheese and bake for 15-20 mins or until top is crispy and brown

another idea is to get some pate add mashed egg yolks usually 4 yolks to 2oz pate and 1/2 oz butter or 1/2 tblspn double cream and mix until smooth put into hollowed out tomatoes and serve with salad.

other than that mash the yolks with salad cream or mayo and make a nice sandwich fillinga pinch of cayenne gives it a bit of a lift.

Celia brooks brown did a series for GFL on veggie food check out her recipes

Hello john Phil Vickery has one on the BBc website www.bbc.co.uk/food just type in baklava in the search bar under recipes but my recipes also say to add cinnamon and ground cloves to the nuts which can also be walnuts and almonds.

Hello chef looked at the site but could only get the homepage have requested a menu via email as we have a caravan not that far away

Hello Judy chef2chef.com have a recipe on their site

Hello boy I did a google search and there are a few recipes on there but they seem the same as yours and they don't look white but pastry coloured if you know what I mean. As long as the wontons taste good does it matter what colour they are??

Thanks for the info Henry

Thanks Martino I might try it I have only tried it with tonic or bitter lemon. Georgie don't like vodka I like a spirit I can taste one of my favourites brandy and coke.

Hello narn Have faith in yourself and just keep practising once you have made the dough then just put it in the machine and see what happens. You won't improve if it stays in the box.

Hello Mrs Leigh this is how i do it. Heat the corned beef in a pan add some cooked boiled potatoes i use left overs and break them up with a fork and add some cooked onion again leftovers altho I have used raw to give it a crunch and just mix together until hot adding salt and pepper to taste.

For some reason every time I try and drink Gin I just become completely depressed and end up crying in my drink so I give it a miss now. Anyone else found this happens??

Hello huggy there is also a recipe on www.chef2chef.com just type in your recipe request in the search bar

Chadman i only live a couple of miles away if they would give them to me over the counter I am sure I could send them cheaper. Ask them if you are serious about buying them.

Hello Peter I haven't used them bit apparently they are made by the same people who make famous swiss army kniives. They are also recommended by Delia. If you do a google search there is a site that reviews them

congratulations JJ let us know the recipe if you can

That's good advice Martino thanks

Chadman if you are serious we have a great co not far from us in Somerset that supplies a lot of the top restaurants. I have looked at their website and they do supply grade a spanish anchovies and will do mail order promising overnight delivery. Not sure if there is a minimum order but take a look
www.clubchefdirect.co.uk. BTW they are also recommended by Rick Stein

I'm not sure if they are any easier but if you type in eric lanlard in the search bar he has 2 recipes that use white chocolate and can be used for a wedding cake one of them is called white marquise and the other is a cherubim wedding cake. Might be worth having a look.

Put them in a pan with some butter and add some tomatoes salt and pepper and simmer they make a good salad to go with meat. Or serve hot as long as they are not stringy. Or fry them with bacon and add some spring onions.

Sorry Rustie didn't think I was arguing just trying to be helpful.
jill that is the recipe that everyone wants.

BBC website www.bbc.co.uk/food also has a lot of fondue recipes

hi rustie I'm sure it was spring into summer because I thought it was about August and he also did something with greengages. I have checked the autumn into winter and there is nothing in there.

jill it's not the same recipe it was shown again today on BBc2 and is in his book spring into summer. I remember he used a kilo of tomatoes put them in a pan with some garlic and a few other things and simmered them until they were just breaking up. Perhaps some one else saw it today and can help

What about Brian Turner Lizzie

Sorry about that i was trying to say make tomato chutney or soup that you can freeze also passata for your bolognese sauce and your own tomato ketchup. You can also bottle them using a sterilising method. Do a google search for recipes

JJ try this one it will make 5lbs so cut the ingredients down if you want to experiment

[Recipe deleted for copyright reasons]

I know you haven't much time but try experimenting with the amounts of fruit and see if fresh apricots will work as well as dried.

Louise seal them after they have cooled down and they will keep for 2-3 weeks if kept in a cool place.

Well done my basil died unfortunately apparently it's not the easiest herb to grow

Hello peterpan you would be better off starting a new thread on off the menu by clicking on start a new conversation at the top of the page but try this website www.lindyscakes.co.uk/teach.html or do a google search on cake decorating courses

Carol have you thought of using it in a pudding

put 2pints apple juice in a saucepan with 4oz cous cous 2oz sultanas 1/2 tspn mixed spice and bring to boil and simmer for 10 mins. Preheat oven to 200 and put half couscous mixture in an oven proof dish.Cut a large bramley apple in half and slice and put on top of couscous. Cover with the remaining cous cous and use the other half of the apple to cover. Sprinkle with sugar and cook for 25-30 mins

Claire it is on this site. Go into recipes and click on lamb and mutton then refine by chef and click on Ben o donoghue it called crunchy polenta shepherds pie

I agree Barbara I use the Kingsmill or Hovis and find that the top never goes into the toaster

Hello suzi this is one that I use

2tblspns vinegar
1 1/2 tblespns sugar
1/2 tblspn tom ketchup but you can adjust to taste
1 dessertspn cornflour
1 1/2 tblspns soy sauce
1/2 pint water
salt
2 tspns oil
3 oz chopped pineapple
2oz finely choped onions or spring onions

blend vinegar sugar tom ketchup cornflour and soy sauce with the water and cook until thickened. Add salt and oil and cook for a further few minutes. Stir in pineapple and onion and there you have it.

Sorry that should be :big grin:

Chadman you do make me smile :biggrin:

Hello Victoria i agree with Lizzies recipe but i marinade the meat in lemon juice for about 15 mins before frying and i also coat the meat in seasoned flour before egg washing and coating the breadcrumbs.

onion and fennel soup

3oz butter
4 med size onions finely sliced
2fl oz brandy
1oz flour
1 1/2 litres stock
black pepper
4 oz pasta of your choice
4oz fennel leaves

Heat the butter in a large saucepan until frothing add onions until golden then add brandy reduce to less than half and sprinkle in the flour and cook on low heat for approx 3 mins stirrnig all the time.
warm the stockand add it into the pan and stir add pepper and cover for 25-30 mins
Bring it to the boil and add pasta after 5 mins add fennel and cook for a further 3-4 mins or until pasta is cooked.

No problem I will post it here but also send it to you

coraine try this site it might help www.diabetic-recipes.com

What about fruit in Brandy if you start them now they will be perfect also see the thread on flavoured vodkas

Hello aelish try this site
www.goodnessdirect.co.uk/cgi-local/detail/579698.html
it gives details of what it is and you can also buy it
Hope this helps

Sorry I have searched everywhere including her own website but can't find the recipe the only thing I can suggest is you get hold of her book probably summer collections. Maybe try the library if you don't want to buy it.

Hello Kim some people have posted recipes on how to make yoghurt if you type in homemade yoghurt in the search bar above and search in chat click on the conversations and it should give some ideas

Not all of the recipes on tv are available on the site. Which recipe were you after and from which programme and we can try and find it for you.

Hello mish try his website www.keithfloyd.co.uk/recipes
not all recipes are on there bit it might be worth alook

Peter I am sure that the barbecue you are thinking of was featured on channel 5's Terry and gaby show last week so might be worth trying to look it up. shoshi I am sure Ian won't mind me saying but any recipes that you can't find on here might be on the bbc website www.bbc.co.uk/food

Hello Fanny this is a recipe from a 1930 cookery book if you want to see if it is any different from the website ones

4 oz salt
2 pints water
8 herrings
1 pint malt vinegar
1-2 onions
2-3 bay leaves
2-3 gherkins
2-3 chillis
1-2 tblspns pickling spices (peppercorns mustard seed and chilli)
vinegar

make a brine with the salt and water and soak herrings for 2 hours. Once marinaded put herrings in a large shallow dish and cover with vinegar and leave for several hours. Do not throw vinegar away
Take fish out and roll around a small amount of finely shredded onion ansd secure with cocktail stick
Put in jars with bay leaves gherkins and chillis and cover with the following vinegar
Measure the vinegar in which herrings were soaking and make up to 1 1/2 pints with more vinegar allow 1tblspn of the pickling spices to each pint of vinegar andboil and allow to cool

Hello bongo and welcome to the board I have a classic recipe for Beef stroganoff which maybe the same as yours but just in case here goes

1 onion finely chopped
1/2lb mushrooms sliced
1 and 1/2 1lb fillet or rump steak cut into thin strips
salt and freshly ground black pepper
1 teaspoon dijon mustard
2 tblspns brandy
5oz soured cream
chopped parsley

Melt some butter add the onion and fry until golden then add mushrooms and fry for another 2 mins.
add steak and sesaon well saute until juices run pink.
approx 5 mins.
Stir in brandy and cream and heat through altho do not allow to boil as the cream will split. Season again to taste and serve

Hello Janet I just checked my Ken Hom Thai cookery book and he says to use Thai palm sugar although if you can't get that use white sugar or coffee sugar crystals or light brown sugar with an equal amount of molasses.

em'z Knives are a personal thing and what is good for one may not be for another you have to find the one you like. If you type in knives in the search bar above and search in chat we have discussed this before also look under equipment and it will tell what knives to use for different things. Hope this helps.

as well as the classic french onion soup I have recipes for cream of onion soup and also one for onion and fennel soup. Let me know if you want them.

Hello Lee if you go to recipes then scroll down to browse by series the recipes from chefs at sea are on site

I love the older type recipes I always refer to Marguerite Patten when I need inspiration

Ken Hom has a great book out called foolproof thai cookery it gives individual recipes and even gives you 3 course menu ideas for different occassions. Well worth a look

One of our regular contributors spent ages working out how to make the perfect curry and he posted in in three parts If you type in curry part one in the search bar there will be one entry called takeaway curry pt.2 click on that and then click on his name and the rest of the method will be available. He has tried and tested it and says it is perfect.

Hello kala all the recipes for food and drink are on the bbc website www.bbc.co.uk/food if you go to this site click on recipes and then food and drink in the drop down programme menu

emma did you know you won a prize for your winning beetroot and cheese sandwich but GFL cound't get in contact with you. Try contacting them and see if it is still there.

Hello st George if you want some different bread pudding recipes type tradtional bread pudding in the search bar and look in chat

Did you let it goChadman?? After it had survived that I would have given it its own aquariam

Sorry carol i had to do a google search to find out what it was. Looks good but will it be big enough to cook for more than 2 people??

This is all one big compliment to each other I think. If it's there we will find it between us.

I have looked at my old cookery books and they all say to boil fudge at 238-240 until it reaches soft ball stage and then beat until thick. It seems that different types of fudge call for different types of milk including condensed and evaporated.
I have a margurite Patten recipe for butter fudge which call for granulated sugar and full fat condensed milk. If you tell me what recipe you use I can probably tell you where it differs from hers and the other book I have that dates from the 1930's

Hello St George sorry to hear you have been unwell I am sure that you will find a lot of help on this site not only from the recipes but also from the contributors like Rustie and Georgie they are great for finding sources of things

Hello liz found this site on google ir might be worth a look
homecooking.about.com/library/weekly/b1030298a.htm

Sorry Rustie we must have overlapped

hello glenys if you go to deliaonline.com go to recipes and type in pork there is an oriental pork casserole at no 5.

Hello Penny I looked on google and found this site althought there is a vegetarian alternative on there to
a-day-in-the-life.powys.org.uk/cym/cartref/co_recmain.php

Anna can you get hold of beetroot you could make some fuscia dishes using that the are recipes on site

[Recipe deleted for copyright reasons]

Hello martin the recipe you are looking for is on page 98 of Ricks Food heroes book it is called crisp chinese roast pork.

If you see my reply on your other thread I would suggest frying the ginger and garlic for a while and then add the prawns. Chuck in the fish sauce sugar lims leaf and chillies with the lemon grass. Then try adding the peanuts coconut and salt and coat the prawns and then add basil.
I think this is a basic thai red curry so it should work

If you have time to make toast Victoria then you have time to make scrambled egg to go on it or some tinned tomatoes microwaved. You should take time over breakfast so may be get up 10 mins earlier and just leave out the butter. Good luck for the wedding

Hello Helen Rustie is right but it is similar to a thai red curry without the liquid try experimenting with these ingredients
prawns
oil
chopped garlic and ginger
fish sauce
light soft brown sugar
kaffir lime leaves
hot red chillies
lemon grass stalk
peanuts
cocnut cream
salt
basil leaves and a lime

Helen the recipe is in his book food heroes. He uses the ingredients for a Thai red curry without the liquid for the prawns

Hello cal if you click on recipes and scrowl down to browse by series a lot of Georgio's recipes are shown there

smokin if you type in lamb curry in the search bar and search in chat click on subject no 7 "rick steins food heros lamb curry" you will find what you are looking for.

Hello Louise
Here a simple recipe

2lb cooking apples unpeeled
1pint water
sugar

simmer the apples with the water until a pulp. pass the pulp through a muslin cloth. Leave to drain overnight. Measure the juice and allow 1lb sugar to each pint of juice. Boil sugar and juice rapidly until set.

Not sure a bout the wax seals tho sorry

Hello hong I also have a slow cooker and couldn't live without it. It will cook just about anything including jacket potatoes, joints of meat and stews. They are also known as crockpots if you do a google search for slowcooker or crockpot recipes you have hundreds of ideas one of the websites i found is
www.spirasolaris.com/hshp/crockpot.html

Hello Cee the following will take you straight to the recipe
www.bbc.co.uk/food/recipes/database/thaifishcakeswithgre_12214.shtml
Hope this helps

Hello Ann just did a google search and found these 2 sites
www.surprise.com/occasions/housewarming/pizzelle_maker.cfm
or
www.kitchenkapers.com/vilpizmak50.html
Hope this helps

Hello janet Nick Nairn has a recipe for clootie pudding on the bbc website
www.bbc.co.uk/food/recipes/database/clootiepudding_9528.shtml

Hello Alison I have a recipe for tangerine trifle which you could probably adapt.

5 trifle sponges halved lenghthways
2 tbspn apricot jam
15-20 ratafia biscuits
4 oz packet tangerine jelly
11oz can mandarins drained but keeping juice
1 pint custard bought or homemade
whipped cream and caster sugar for garnish

Put the apricot jam over the halved trifle sponges and cover the base of a deep serving dish.
sprinkle the ratafias over the top.
Break up the jelly in a heat proof add the juice from the can of mandarins and dissolve.
Use Ice cold water to make the jelly liquid up to 1 pint stir well and leave for 30 mins.
Scatter the mandarins over the trifle base.
Pour over the jelly and chill for an hour.
When jelly is set pour custard over the top and chill again.
Add whipped cream and serve.

Christopher the site that sells masticha is greekproducts.com/greekproducts/delicacies/masticha.html

I have a recipe for Dahl curry with coconut which looks a bit like what you have done already altho it also says to add 8fl oz thick coconut milk when lentils are cooked with 2 fried chopped curry leaves and 3 fried sliced spring onions and chilli powder to taste. Perhaps this will make it into a sauce if you experiment with the amounts. Hope this helps

look on the recipe site for vegan recipes and see if there is anything there that would suit her.

Rich I think all four of you were excellent Well done I really enjoyed the series. Hope you had some time to relax tho. Ps were your cabins as luxurious as Eds??

My worst is parsnips why do parents always try to make them look like roast potatoes and then you bite them and UCK.
Neil keep on posting you are a ray of sunlight and very funny 8-))

A few ideas for you shepherds pie. toad in the hole, lancashire hot pot and for the veggies cauliflower cheese and quiche. I am not sure which ingredients you can get hold of easily but the recipes are available on the web

If you look back on the threads re yorkshire pudding it would seem that the oven has to be preheated to the highest temp and then the oil has to be nearly smoking before you add the sausages and batter. I use brian turners cup method like the others and dont open the oven door until the batter is cooked.

Angela there is a smoked salmon and crab recipe by Andrew Nutter put his name in the search site above the recipe is no 23 on the list

I am sure you can freeze it because you can buy frozen herbs nor sure of the process tho ie whether you have to dry them first.

Hello alison
Did you have a good time?? It looks like you were all enjoying it. You did make me laugh with the pigs head 8-))

Hello amanda if you do a google search for recipes for cream of cauliflower soup there are quite a few.

Or even the hair Ian LOl

they do have a website which has escaped me at the moment but the studios have also been used to film Ready Steady Cook and the national lottery

Lizzie I was told that but if you eat dry bread the minute it hits your throat it will became wet bread and double in size therefore blocking your airway even further. Not sure of the correct first aidso won't attempt yo give any ideas. But I would make sure sure the fish was cut up and go through it with a fork before eating it.

[Recipe deleted for copyright reasons]

Why is this subject looking as having a post on 6th June when no one has posted since 15th feb. Before I wrote this I might add

Hopefully someone will put us out of our misery soon

Melanie you lucky girl Ph all to yourself shame the other winners didn't make it I bet they kicked themselves. Please let us know all the details where when and how etc. I am so jealous!!

[Recipe deleted for copyright reasons]

I have been watching this series and I am sure that I have seen one of the winners Alison on TV before. Has she been a taste tester on GFl?? Anyone have any ideas??

Here you are Keith
8 oz strong white flour
1/2 tspn salt
3 tblspns unsalted butter
1 1/2 tspn easy blend dried yeast
4 fl oz milk
1 beaten egg
3 oz mixed dried fruit
1 oz chopped mixed peel
2 oz light brown sugar
clear honey to glaze

Preheat oven to 190 and grease a 18cm square tin.
sift flour and salt and rub in 2 tblspns of the butter.
stir in the yeast and make a well in centre slowly add milk ansd egg and mix until dough leaves side of bowl.
Knead until smooth and leave to prove in an oiled bowl.
When doubled in size roll out on floured surface into a rectangle 12in by 9in.
Mix the dried fruits,peel and sugar.
Melt the remaining butter and brush over dough. Scatter the fruit over leaving a 1in border.
Roll up the dough from the long side seal edges and cut into 12 slices.
Put the slices cut side up into the greased tin cover and leave to double in size again.
Cook for 30 mins or until brown.cover with honey and allow to cool.

It is called mumrez khans lamb and spinach karahi. I will look up the recipe and will try to post later.

Lesley try this website
www.ericweisstein.com/fun/wine/tapas.html
they have a recipe for chickpea and spinach which I am sure you could adapt.
Otherwise do a google search for tapas recipes there are loads of sites

Caroline have you had a look at www.rubymurray.com

Glad I could help. let me know how it turns out.

[Recipe deleted for copyright reasons]

Hi glenys I do have the recipe but will need to write it in my own words to avoid copywright so will look and post again in a minute

andrew if you go to rickstein.com and click on food heroes he will give you a list of all his recommended seafood suppliers. I can personally recommend M Stevens and son of st Ives Cornwall his seafood is delicious.

Treat it like champagne and use peach juice or orange juice in it. or use it to make sangria.

Darry don't fret we all have these moments and don't stress about hte fitting they can take in and let out at a moments notice

Well Done Helen that's what i call success!!

Have you tried asking Jeeves or going to an online auction like ebay??

Yes David give us a clue as to what you want. BTW what do you rock at?? LOL I am sure we could find something that would suit you!!! :-p

Hello Simon this website might provide the answer for you.
www.ochef.com/603.htm.
I only had a quick look but it looks a brilliant site for questions and answers.

Hi Gareth we still think it might be sometime in June so keep your eyes peeled.

Chicken liver creole

11/2oz butter
3 tblspns olive oil
500 g chicken livers Trimmed
2 hot chilli peppers
2 cloves garlic finely chopped
4 large tomatoes sliced
1 tblspn chopped coriander
s&p

melt half the butter and oil and saute the livers chillies and garlic for 2-3 mins. Add 2 tlbsons water and season. Cover and simmer.
Meanwhile use the remaining butter to fry the tomatoes until soft then season.
Put tomatoes on a plate add the coriander and then spoon the livers over the tomatoes

Gaye me again I think thereis another poster on this site who knows more about bread machines I will ask her to give you any tips.

Hello gaye hope it turns out Ok. I have made it and it is lovely. I don't have a book apart from the book that came with the machine but I do have a sweet cycle that you can use for any type of cake that does not use yeast . I have not made a cake in it but imagine from looking at my booklet that you can use this cycle for any type of cake. It just says always use butter/marg at room temperature cut into small pieces and only use plain flour with a raising agent not SF flour. After 5 mins scrape the pan with a plastic spatula. The machine will cook the cake for 1 1/2 hours on this cycle so you should check it after an hour or so. Always put the liquid in first.
Anyway my book gives recipes for Malted Sultana and apricot bread, Cranberryalmond and Pecan bread, Caribbean Tea bread (which is not made with tea but has coconut in it) and Gingerbread. I can also make Pizza dough and Jam.
Just let me know whichever you want.
You can also just use the dough cycle and add the other ingredients after the rising and bake in the oven. Try that for your seed bread.
BTW also have a recipe for walnut bread if you are interested.

Hello Gaye my machine is a Kenwood but amounts should be the same. You have to put the ingredients in in the right order and keep them in the 4 corners away from each other on top of the flour. Also make a small well with your finger into the flour but not reaching the water for the yeast.

11 fl oz water
3 tsp lemon juice
500g granary bread flour
4 tspn skimmed milk
2 tsp salt
1 tsp light muscovado sugar
1 oz butter
1 1/2 tspn easy blens yeast

Put water and lemon juice in add the flour ensuring it covers the water add other ingredients to the 4 corners and put yeast into well in the middle. My machine says to use the large wholewheat rapid programme.
Hope this helps
Karen

Barbara there is a recipe for foie gras with black truffles on this site. Go to recipes click on offal and then French then click on Michel Lemoine it is no 2 on the list.
Not sure if it is the same one but looks good

Hi Sue Nice to have someone living so close I am in Nailsea. I didn't realise that Tamasin has been to Clevedon.

My mum always added 1/2 teaspn vinegar to her meringues. I know it sounds stranget but it does work.

David how about faggots and peas, liver and onions. and black pudding proper fish and chips and the good old English breakfast.

Michelle are you talking about granary bread if you are I can give you a recipe for a bread maker

Glenys you only have to ask and we will help as much as we can you have worked out how to chat and now the messagebord is your oyster "so to speak" Welcome and we would love to hear your contributions.

Mark they will be repaeted this pm look on whatson tv get todays listings work out which programme you caught the end of and then look after 1pm to which time it is being repeated.

To save you a long search back Sylvie here is the recipe I posted

1/2 lb bread
1/2 pint milk
1 des psn sugar
1 egg
1 tspn mixed spice
4oz sultanas/mixed dried fruits/ currants (whichever you prefer)
1 des pspn oil

cut bread into pieces and cover with hot milk leave to stand until well soaked and mush to a pulp. Add beaten egg and all other ingredients. mix well and put into greased tin. Roughen the top with a fork and cook at about 200 for 1 hour.
You can change the ingredients to taste ie more or less sugar and ginger or cinnamon instead of mixed spice.
Hope this helps

His recipe is also on the bbc website bbc.co.uk/food

Jennifer I have a recipe for sweet chilli sauce.

6 large fresh chillies finely chopped
3 tblspns chopped garlic
1tbspn sugar
1 tbspn vinegar
1 tbspn fish sauce
1 tblspn vegetable oil
150 ml water
salt to taste

Put all the ingredients into saucepan and bring to boil. Turn down heat and allow to simmer for 15 mins. Allow to cool. Puree mixture in blender and return to saucepan to reheat for 3 mins.
You could deep fry the prawns and squid and serve the sauce over them or you could add them raw when reheating the sauce just make sure they are cooked before serving.

Glenys no problem it took me ages to work my way around. When you log in with your email and password click on recipes. At the top of the page on the left hand side are no,s from 1-5 these will take you back to the last 5 pages of conversation. Go to no 5 and then keep clicking on next until you get back to April and find the thread. This is also a good way to find out what we have been talking about in the past weeks if you missed anything. You can do this with all the topics ie Off the Menu and GFL. Hope this helps LOve Karen

Hello Caroline try this recipe.

1stalk fresh lemon grass
2 tblspns thai green curry paste
4 torn kaffir lime leaves or 1 tblspn lime zest
2 tblspns fish sauce or light soy sauce
2 tspns sugar
400 ml coconut milk
450 g raw prawns (the bigger the better)

fry the curry paste in a very hot wok with some oil for approx 2 mins add lemon grass lime leaves fish sauce and coconut milk reduce heat and simmer for 5 mins. Add cleaned up prawns and cook for another 5 mins. then serve it will feed 4 people.

Hello Glenys if you go back under this thread to 2nd April there is a conversation called school puddings there is a recipe there which YSL adapted from a recipe which involved cooking for a hundred kids. Have a look it was a good conversation.

Andrew I have a news chronicle book from 1939 which has over 30 soup recipes in it. If you want any let me know.

Have a jennifer paterson dressing for the seared beef if you want it.
1 clove garlic
juice of large lemon
i teaspoon dry mustard
s& p
175 ml olive oil
But i am sure that the 2 ladies did beef wellington to serve cold.
Also what about Garys home made pork pie that he demonstrated over the weekend and his scotch eggs.
Also what about a nice terrine meat or veggie!!

Glenys where were you a couple of weeks ago. I spent ages on the website trying to get the recipe and had to go to the school caterers in the end. BTW if anyone wants any old school recipes the cook from my school has got the old cookbook. Only found that out yesterday!!

There are also 2 recipes for tea smoked duck by AWT and Phil Vickery just type in Duck in the recipe search both are on page 2

John if you go to the bbc website www.bbc.co.uk/food and click on recipes and then James he does a tea smoked chicken it will probably be the same.;

One recipe that I have says to boil onions, chop or slice and add to a basic white sauce with a little of the onion stock rather than frying the onions. Perhaps this is what they mean.

sorry that should say chocolate treacle sandwich

Lisa I think the recipe you are looking for is in the bbc website. Go to bbb.co.uk/food click on recipes click on gary and it is called chocolate treacle sponge.

Hello Graham I have a recipe for beef with celery and mushrooms from China which might help.

8oz finely sliced rump steak
12 fl oz oil
1 slice finely chopped fresh ginger
2 chopped cloves garlic
4 celery stalks cut diagonally in 1 cm pieces
1 cup canned button mushrooms
2 tspn oyster sauce
1 fresh red chilli cut into fine strips.

For the marinade

1 tblspn cornstarch
1 tspn baking soda
2 tblspns water
1 tblspn peanut oil
1 tspn dark soy sauce
1 tspn light soy sauce
1 teaspn sesame oil
1 tspn salt
1/2 tspn sugar
1/4 teaspn white pepper

combine the marinade ingredients add beef and leave to marinade for at least 1/2 hour. Heat oil in a hot wok and drain beef then deep fry for 30 seconds. remove and drain.
Pour out all but 2 tblspns oil then fry ginger and garlic gently. raise heat and add celery. Stir fry for 2 mins then add mushrooms and stirfry for a further minute. Lower the heat and cover wok until celery is cooked. Remove lid add beef and oyster suace and stirfry again over high heat for another 30 seconds. Decorate with chilli and serve.

Hope this helps.

Ruth both recipes are on the bbc website www.bbc.co.uk/food click on recipes go to chefs and find gary the recipes are on page 1

Hello
Teiko what a lovely name. Glad I could help know what it's like to snooze on a Sunday after lunch LOL

Or even eton mess!!

[Recipe deleted for copyright reasons]

Margaret it will be repeated this pm at 4.30 or 5 pm if anyone sees this and will be watching perhaps they will write the recipe down for you if you cannot watch yourself or set the video. The4.30 is about breakfasts which was the one shown at 9 am the one at 5 is a about puddings and was shown at 9.30.

June just do a google search there is on site where you can buy them which looks french but there a re also a lot of recipes on how to make them your self.

June try this site.
www.hwatson.force9.co.uk/recipes/sauces/parsleyliquor.htm

Hello Gill try this

1/4 pint water
1lb sugar
1oz powdered glucose or pinch of cream of tartar
4oz dessicated coconut
1tblspn thick cream
pink colouring

Dissolve the sugar in the water and add glucose or cream of tartar. Boil steadily until mixture reaches soft ball stage when dipped in cold water. Add coconut and cream and beat until cloudy. Pour half into buttered tin. Colour the remaining mixture and pour on top. allow to cool

Hello lyn if you go to www.recipesource.com and then type in your request in the seach there a few recipes for melon and one for plum. Also google have a few recipes for both if you do a search

I would just roast them. Heat oven to 200 prick or score the duck skin and season with salt and pepper. Cook on a rack so that the fat drains off until skin is crisp and juices are running clear.

From what I can remember it is quite simple simply fry some rosemary in olive oil for the dressing cut the monkfish into squares about an inch or inch and half. Brush with the Rose mary oil add s&p and wrap with parma ham slices put in roasting dish with cherry tomatoes and basil leaves coat with olive oil and cook as Maria has said. As you know Tamasin doesn't give amounts so I cannot say say how much Rosemary to oil but go by taste.

My old cook book has this recipe called butter fudge using condensed milk.
1lb sugar
4 tblspns water
2oz butter
12 tblspns full cream sweetened condensed milk

Put sugar water and butter into a pan and stir ntil sugar has dissolved then add condensed milk and blend. Boil slowly until mixture forms a soft ball when a little of the is dropped into a cup of cold water. Remove from heat and and beat until it thickens. Pour into a grease baking tin and allow to cool

Just remembered for a softer blue cheese try Blue Vinney from Dorset I also liked Lymeswold but they have stopped selling it now.

Jill that must have taken you ages.

Richard Gary seems to be very possessive of his recipes I think he wants people to buy his books. However there are some of his recipes on www.bbc.co.uk/food

I agree with Rustie mayo tom ketchup and cayenne is a very quick way altho I do have a recipe from the 60's which has a few more ingredients.
150 ml mayo
10ml lemon juice
15ml tomato puree
10 ml worcs sauce
S& p
cayenne pepper to sprinkle on top.

The milk tart on todays programme looked nice and the recipe should be online but Natasha let us know your recipe it will be nice to know the original version

i love cheese of any sort but my favourite has to be a really ripe stilton. So ripe in fact that it could probably walk on it's own LOL

I have a recipe for mint mayonnaise.
Put 3 tspns finely chopped mint in a bowl with 1/4 tspn sugar add 1/2 tspn boiling water and crush mint and sugar with back of a spoon to release mint flavour. add 2 tbspns of warm white wine vinegar and stir through 250 ml mayo.

Luckily Barbara I did get the ingredients but that was it didn't get the method.

175 g butter
175g caster sugar
3 eggs
225g sifted flour
1tspn baking powder
1/2 tspn all spice
2 tblspns ground almonds
175g sultanas
175g currants
50g mixed peel
50g glace cherries
juice and zest of one lemon and orange
3-4 tblspns whisky

Cathy you can make your own check out the recipe on this website
www.recipegoldmine.com/syrup/syrup41.htm

My microwave cookbook also says you can prove dough and make bread in it. i haven't tried it as I tend to use my breadmaker. If you have a go Sandra let us know how it turns out.

Hello John if you do a google search using "ostrich recipes" you will find a variety of different recipes.

Hello richard my breadmaker recipe calls for 400g of white flour and 50g of fine French plain flour with 300 mls of water 1 1/2 tspn salt i tspn sugar and 1 tspn dried yeast altho my machine is a kenwood. See if this works in your machine

Samantha don't know where Gary get his bottles from but why not try the squeezy honey bottles that you can get now.
Good Luck with your assessment

Gareth I think he took some competition winners from GFL on to a cruise ship and taught them how to cook in the ships kitchen.

I have a recipe for garlic mushrooms that you can use to stuff the chicken breasts
4 tblspns olive oil
2 oz butter
1lb mushrooms chopped
2 crushed garlic cloves
16 whole garlic cloves
s and p
2 tblspns chopped parsley

Heat the oil and butter add cloves of garlic until golden brown add the mushrooms and saute for a few mins. Stir in crushed garlic and sprinkle with salt and pepper add the parsley. Remove from heat and stuff in to pockets in chicken breasts.
I would then fry the chicken breasts until golden and the put in oven until cooked.

But it was a different Karen from me LOL

Thanks carmel sounds great will try it with my kids.

I think i saw gary soaking them in milk before he cooked them but could be wrong

Leanne the programme will be shown again at 8 pm tonight if you get this message in time

Hello Ysl can't wait for the revised recipe glad you enjoyed it.

Jennifer try this website there are alot of chicken recipes and I am sure you will find some that suit you.
www.diabetic-recipes.com/cat_chicken.htm

I have a recipe for cheese and courgette flan which is a bit like a quiche.

1 onion sliced
1/2 kg cougettes sliced
pastry flan case
3 eggs beaten with 150ml milk
100g cheddar cheese
s&p

Fry onions until golden add the courgetttes and cook for apprx 10 mins. Place into flan case. Pour over eggs and milk and add s& p. Cover with grated cheese.
Cook in oven until for 25-30 mins at 190 or until filling is set.

You also use the corgettes in a ratatouille or make soup. I will try and find a recipe if you would like one
Take Care Karen

Tim i am afraid you will have to buy the book "The best" the recipes are not on this site or the BBc site.

YSL make up the whole amount and then you can send some on to us LOL
If you do manage to cut down the ingredients to a suitable portion can you let us know the revised amounts. Thanks

Sharne you are probably not as old as us we didn't have a choice the meal was put in front of you and you had to eat it even if it was liver mash and mushy peas. But you tend to forget the bad meals and hanker after the ones you liked

I have tried searching dor you Kim but cannot find it Gary doesn't put a lot of his recipes out over the airwaves so that people buy his books. This is one from the series "At the Table" so you may have to invest in the book or look it up in the library

i have just been emailed this recipe from the local school caterers I hope this is what you are looking for. Remember this amount will feed up to 100 kids
Dear Karen,

I am writing to you regarding your recent enquiry about Chocolate Concrete.
I have found the following recipe which I hope helps you to reminice!

Please note that the quantities are for 80-100 children, so you may have to
scale down the ingredients!


*****Chocolate Crunch*****
* Ingredients
Margarine (hard) = 1.2 kilo
Granulated sugar = 1.2 kilo
Cocoa powder = 225 gram
Eggs = 11
Plain Flour = 1.575 kilo
Wholemeal flour = 0.6 kilo
Vanilla essence = 10 ml
Granulated sugar = 0.28 kilo

* Method
Grease 5 tart tins.
Light oven gas reg 3/ or 325 farenheit.

1. Melt fat in a thick bottomed saucepan.
2. Add the fat to the 1.2 kilo of sugar, cocoa, flour and essence, then mix
in the beaten eggs.
3. Divide the mixture equally between the tart tins and press down well.
4. Brush tops with water and sprinkle with 280g sugar.
5. Bake for 25 minuted approximately until sugar on tops looks crunchy.
6. Remove from oven. Divipde each tart tin into 20 portions whilst still
warm.


I hope this is the one, happy baking!

Jo Young
Marketing Administration Assistant
Initial Catering Services

I used to take hot dog sausages that you just put in water and cook with some rolls some cold meat from the local supermarket that you can put with a salad and the half baked bread that you can cook on demand that only takes 5 mins to reheat. I always had one night where we had a take away.It is up to you but it is more expensive over there. If you have a car to travel to the local supermarket it will be cheaper but do you want ot spend your holiday shopping. Nowadays when i go on self catering holidays I say this is my holiday as well and tend to buy takeaways. I know I am lazy and it is an expensive way but I think I deserve a holiday as well and it is only for a couple of days

I used to go to i-O-W every mayday weekend on the red funnel ferry and agree with Kirsten get your main supplies before you go.

Good choice sarah Beef Wellington is to die for

I incorporate in into potatoes and herbs to make fishcakes or make a salad with white beans and onion or like rustie use it in a gratin. Great in a jacket potato with the cooked potato scooped out mixed with the tuna and some mayo then topped with cheese and put under a grill.

Keith think about adding flavours into the meat whilst it's cooking like anchovies in a joint of lamb or lardons of bacon into a chicken. The larding needle will put the extras into places that you thought you could not reach LOL

Hello Christine try this recipe
6 egg yolks
125g caster sugar
40g sifted plain flour
500ml milk
1 vanilla split lenghtways
little icing sugar

whisk eggs with a third of the sugar until mixture is pale and ribbony add the flour and mix.Heat the milk and remaining sugar put in vanilla seeds and pod bring to the boil. Put a third of the milk onto the egg mixture whisking all the time. Pour the egg and milk mixture back into the remaining milk and cook over a medium heat stirring all the time. Allow to bubble for 2 mins still stirring then take off heat and transfer to a bowl discard the vanilla pod. Dust with icing sugar and allow to cool

Hello I have emailed the school catering service in our area and they have promised to try to find the recipe for chocolate concrete that was served in the years before health conscious meals. So watch this space

Sounds like just for starters click on the recipe section scroll down to browse by series and click on just for starters. Refine by food and click on poultry there is a barbecue chicken recipe there

Pete what about a chilli sauce.
10 cloves garlic finely chopped
6 large onions finely chopped
4 oz veg oil
7 oz fresh red chillis seeded and chopped
12oz ketchup

fry the onions in the oil until soft add garlic and cook for 2 mins. Add chillis and simmer for 5 mins.
Put in a processor and the ketchup and blitz.
Return to the pan and simmer for a further 15 mins then allow to cool.

This will make a fair amount of sauce but can be kept for months in screw top jars.

look at the recipes site Ananda Ian says he will be adding more recipes from her series so keep checking

Do you want something quick and easy or something that you can prepare in advance and just re heat? Do you like oriental Italian English etc let us know and we will help

hello Claire i have a recipe as well but mine includes vinegar if you want it let me know

Steve click on recipes and in the search enter thai curry there are a lot of entries so you can take your pick

I used to love school dinners even the liver with mushy peas and mash and spam fritters and a lovely lime mousse well it was green anyway. If you do a google search for school dinner recipes some caterers provide the recipes for you

Steve are you sure that you are just 13 you seem to be a lot older.

What do you think he would like and what are you confident in cooking. Could it be a long slow dish or something that you can put together in minutes. You said you enjoyed cooking curry what about a thai curry. let us know and we will help

sounds lovely Steve do you cook the chicken plainly or add some garlic and herbs when frying??

Steve ask the cooks for the recipe?? so that you can put people out of their misery

Come on steve what is your speciality??

I know it is easy to say but you can get this channel through the freeview all it takes is the purchase price (about £100) which i know is a lot of money. But there are some people shows Just for starters being just one and friends for dinner. However I do know what you mean we want an "ordinary" housewife cooking "ordinary" meals in an ideal world only trouble is it doesn't make good viewing

we have had a discussion about kids in school and the state of teaching children to cook I think we all agree that kids should be taught at an early age and it is up to bothe parents and schools to help. Didn't Valentina harris do a series where she cooked with kids in school I think it was called School dinners which was good. Keep campaigning you have my support

Keith you really do make me smile

Hello steve my kids love cooking it's just such a shame that they are no longer taught it in schools. What do you like to cook?? My son 9 helps me with the roast on a Sunday and is learning how to time the foods.

Good Luck kate let us know if they turn out this time

Have you tried looking a t the recipes for the series on this site jimmy click on recipes and scroll down to browse by series. Don't know if the recipe you want is there but it's worth having a look

Hello Kate try this site for the bagel recipe
www.pastrywiz.com/archive/bagels2.htm

Keith you know you can ask any questions and it will be my pleasure to do a search for you Love KarenXX

Rebekah i have a recipe for a tomato salad dressing which you try using sundried tomatoes with little adaptation
12 oz ripe tomatoes
2 tspns veg oil
1 tspn lemon juice
i clove garlic
s & p

Skin the toms( pour boiling water over them and then allow to cool) put in food processor and puree pass through a strainer stir in lemon juice and oil and crushed garlic and S& p and then refridgerate

What about a mushroom stuffing use approx 8 oz wild mushrooms fry with an onion and 1/2 clove garlic and some chopped thyme allow to cool and add some breadcrumbs and 2 egg yolks

hope Steve is not the jealous type LOL

Hi keith don't tell steve but just did a google search for sumac recipes there are loads of sites but if you like Palestinian food the recipe for Musakhan on this sight looks nice www.birzeit.edu/ramallah/mrecep.html

It is so nice to get wonderful feedback Keith makes it all worth while. I apologise to Steve8-)) blame everything on me but tell him it will be worth it when you serve up one of your recipes

Hello frances every is still here don't worry

My pleasure Keith

Thanks Helen looks like a trip to the travel agents is in order.

Hello keith found this site for you
www.greekproducts.com/greekproducts/delicacies/masticha.html
It tells you all about it and you can also order it
Hope this helps

allan my pleasure although I don't think I did anything. Stick with what you know if you are used to using the fan assisted then stick with that just remember to adjust the cooking times

What about skate in butter
make a stock with with 2 pints water and white wine mixed
1 tble spn lemon juice
carrot
onion celery
herbs and black peppercorns( at least 6) and some salt

Poach the skate in the stock for 15 mins or until tender. When tender remove from the pan and make a sauce using approx
2oz butter
2tblsopns wine vinegar
1 tablespoon capers
S& p
melt the butter until nutty brown add vinegar and capers and reduce slightly.
Pour over the skate and serve

Helen you are probably right but I have never been to Ireland altho always wanted to go where would you recommend??

Do you have a fan assisted Oven Patrick or just an ordinary one gas or electric

Hello Lisa just did a quick search for you and there is a recipe for Reza's chilli parathas on site. Click on recipes go to browse by series and click on delhi belly it is no 4

Hello Lisa I think this is a question for Reshma the Ukfood chef star she often posts on here so keep an eye out. Monica is also a great mine of information and recipes.

Cornel most of the beaches in Cornwall are like that it is just the most beautiful place.

Claire go to the equipment section click on electricals and then ice cream maker at no 10 there is a magimix gelato 2200 on there that looks like the one you are looking for bit pricey tho. It 's on the Divertimenti site

Hello Samm there were only 2 lamb recipes on GFL this week go to recipes click on lamb and they are the top 2. Hope this helps

isobel if you go to the shopping section the recipe is on there under Chinese style Crispy pork

There is a recipe for marinated lamb from his naked chef series on the bbc website. bbc.co.uk/food if you go to chefs and click on Jamie it might be the recipe you are after.

alan have you tried making your own if you do a search on google or msn there a quite a few recipes and I am sure AWT did a recipe for these in his Morrocan series

Rustie!!!LOL you will put the poor person off shame on you he he. Lee I agree with everyone else if you give us abit more detail ie do you like quick easy meals or are you into creating things what sort of things do you like etc

Sorry Blin gioconda is not on the chefs list but if you put her namein the search bar the recipe is no 2

Blin there is a recipe on this site by Gioconda Scott for dogfish just go to recipes and browse by chef I also did a google search for recipes using dog fish and there were quite a few. I would treat it like shark

I think British veal is Ok as they have regulated the way the animals are brought up. However. I think veal from some European countries should be questioned as the treatment of the calves can still be questioned. I would go British and ask the butcher where the animal came from.

Hello Robbie I think that Nigel Slater covered a marinated fried chicken in a crispy baguette, a peanut butter and Jelly sandwich a huge field mushroom with garlic butter and parlsey in a roll and also a mozarella, ham and basil in a ciabatta type sandwich and also hot dogs. I think that's it.

Yes Monica have you tried cold Porridge??

Hello bill have you tried www.diabetic-recipes.com there are hundreds of recipes on there which you might find useful

Hi Emma as it is Sunday morning and I am bored I did a google search asking for "recipes using muscovada sugar" too many to list so perhaps you should check it out there is even one from this site on htere called raspberry chocolate brownie trifle by Sue Lawrence

Sorry georgie but I had been doing a google search for school dinner recipes and there was one there for spam fritters. know they were greasy but I just might try the recipe on my kids

Christina 2 websites with 3 recipes on them all of which are different.
www.recipesource.com/side-dishes/sauces/index4.html
or
www.cooks.com/rec/ch/sauces.html
Hope this helps

Here you are Christina

1 small onion or spring onion finely chopped
2 sprigs fresh chervil
2 teaspns fresh finely chopped tarragon ot 1 teaspn dried
at least 4 black peppercorns crushed
2 tblspns white wine vinegar
2 tblspns dry white wine
3 egg yolks
6oz firm butter cut up
salt
cayenne pepper
more ftesh tarragon or parsley if required

combine onion chervil tarragon peppercorns vinegar and wine and cook over a moderate heat until liquid is reduced by half.
Place egg yolks in a duble boiler over simmering water. Pour onion mix through a fine stainer anf add to eggs whisk until blended.
add butter piece by piece whisking constantly. make sure each piece is melted before addinfg next piece. The sauce should look like mayonnaise.
Adjust seasoning with cayenne and salt and stir in extra chopped herbs .
serve warm
You have to be careful that the mixture doesn't split when adding the butter if it does I have been told to add a couple of ice cubes which should bring it back.
This is an old recipe I will also try and do a search and see if there are any other recipes out there.

Rustie what happened??Poor you!!

Christina Nigella does have some recipes available if you do a google search on her name however I do have a recipe if you would like that

Looking at the recipe I would imagine that the flour is used to line the tins to stop it sticking. I would sprinkle flour in each pot swirl around so that the sides are coated and remove any excess.

Hello emma I use it in my granary bread instead of normal sugar. Sorry i am not a pudding person try doing a google search they might give you some good ideas

Don't forget neeps and tatties and what about a cloodgy (sp) dumpling

call me strange but I loved spam fritters and a lovely dish with hard boiled eggs in a cheese sauce. For the afters we used to get a lime coloured mousse and a mincemeat tart with white icing and a cherry on top. But i do rememer the fudge tart with pink custard.

Joanne there is a good recipe for champagne jelly on the site go to recipes then click on celia brooks brown it is no1 in her list. I would also suggest that you look up Lotte as lynne has suggested her puds are amazing.

What about orange curd sorry haven't got a recipe but am sure it will be east to find look up lemon curd of not and just substitute the lemons for oranges

I will look up the recipe thanks Trudi

Try this one jean it is not my recipe but from my 1930,s Enquire within (and there is no copywright on it)

1 to 1 1/2 lb frsh spinach ( i imagine you can use frozen)
1 onion (opt)
1oz butter
1 oz flour
1 pint milk
2-3 tblspns thick cream

cook the spinach and onion with s&p then drain and chop or process
while spinach is cooking prepare a sauce with the milk flour and butter add the spinach and cream and reheat with more seasoning to taste.
I am sure you can tweak to a more modern version with a little imagination but at least this gives you base to work on.

Sorry it is the behind the scenes at GFl show. You will get to see the people that sometimes talk on here like Elaine and I think Leo makes an appearance. It is very funny and if you haven't seen it before recommended

Emma I have found a site with Nigellas chocolate pot mousse recipe on it but it ia very long address so here goes
[link]

Lesley that recipe sounds delicious am always looking for alternative potato dishes. Thanks

Jane if no one else knows the answer then try the contact us button at the bottom of the screen or email them direct at goodfoodlive@ukfood.tv

I notice that UK food are showing a behind the scenes priogramme on sat 22nd at 3.30. I don't know if it is a repeat of the old one but is still worth watching.So set your videos.

Teresa and Louise I notice that Uk food are having a river Cafe weekend from 4 pm on Saturday so set the video and you should get your recipes

I have tried to look it up for you Jeff but with no success sorry. Perhaps if anyone has the book they can help or try the library to look it up in the book. The book is called Nigel Slaters Real Food and was probably in the chocolate programme. Keep checking the schedules I am sure it will be repeated

Les mine is a very basic recipe Monicas sounds a lot more exciting so I would go that route.

Sorry Peter you are not allowed to. But I am sure if someone asks for a recipe for a curry paste you would be able to recommend a good site !!

hello linda glad you enjoyed the recipe. Trudi apparently langosh or langos is a hungarian potato cake.

sorry cold lamb is horrible i would malke a shepherds pie with it

Is there still some confusion I thought we were talking bread pudding not bread and butter pudding Monica your recipe sounds great

It's like a very stodgy cake I personally don't like it. It is very grey looking but you can experiment with the amount of fruit you put in in. This recipe dates back from the 30,s I think.

Hello leslie this is my mother in laws recipe for proprer bread pudding (not bread and butter pudding)

1/2lb bread
1/2 pint milk
1 egg
1 tspn mixed spice
4 oz sultanas/mixed dried fruit or currants
i des spn oil
i des spn sugar

break the bread into pieces. Cover with hot milk and leave to stand until well soaked. Beat to a pulp and add beaten egg and all other ingredients and mix well. Put into a greased tin roughen the top with a fork and bake untilo set about 1hour at 200.
She sa s you may need to experiment with ingredients to get the taste you want ie ginger or cinnamon instead of mixed spice and if you use brown sugar it will give it a darker appearance.
Hope this helps
karen

Glad you made that clear Claire i was going to use it in the bath LOL8-))

There are hundreds of recipes online try the bbc food website www.bbc.co.uk and type in stilton soup and also google come up with some recipes sites

Victoria try this one
1 onion finely chopped
100g streaky bacon
1 kg rabbit
itblspn tomato puree
400 ml dry cider
1tspn dried mixed herbs or bouquet garni
3 sliced carrots
salt and pepper

in a casserole dish Fry the onions and bacon. Coat the rabbit in seasoned flour and add to the casserole to brown on all sides. astie in tomato puree and cider and bring to a boil stirring all the time. add herbs and carrrots. Cover and put in a moderate oven 180 or gas 4 for an hour to hour and half or until meat is tender.
This is a really old recipe so may need some tweaking with the herbs.

Sorry couldn't find the nancy lam recipe but check out this site for a recipe www.sandisrecipecorner.com/recipe1043A.htm or do a google search under chicken satay

The best way is to use a victoria sandwich recipe and substitute some of the flour for cocoa powder depending on how chocalaty you want it. so if you normally use 4oz flour use 3oz flour and 1oz cocoa or chocalte powder. This is a really basic way. But try and search the site you may get some more ideas

marie and elizabeth you guys are lucky getting away with an email address and a copy of a whole recipe. The mods must be asleep!!

One of my old cookery books says to steam it before frying it with bacon it tells you to steam for 10-15mins per pound then skin it and slice it.

Sandra try going on line and do a search for moulinex or go back to the shop whwere you bought it or any shop where they sell it and ask for the address. Couldn't possibly condone taking one from the box when you ask the shop to let you see the product

John they are probably jealous most Tv chefs do have their own restaurants and probably trained the people that scorn at them today

Tell us the results tracy

Sarah I have never been to the shop in Canterbury but have met the man himself. I appeared on GFL (sorry to all those who know this story) and Mr Hollywood made a special journey to meet those of us who appeared on the show. He is so nice and down to earth and spent hours with us chatting. He is one of ghe nicest men i know.

Sarah he didn't win he was a runner up but he still managed to make a living out of it so good for him. I just don't like his image of james Bond "licensed to grill"" a bit too smooth

Hello george William (can we call you george?) Tony was brilliant presenting with Jenni this week. welcome to the messageboard. Are you the cook of the household or do you share?? any questions on recipes feel free to ask we have some wonderful people posting on this site and if we can't find it for youit probably doesn't exist LOL

Sorry I have tried doing a search for both of you the only thing I can suggest is if you know the series then go tho the library and find the book . couldn't possibly condone copying a recipe 8-))

Jeanette let us know how they turn out. Good Luck

Trudy how many times are you going to put your foot in it?? You are right life is too short to wait for a lemon cheesecake recipe. If you were that desperate all you had to do was ask and we could have helped by doing searches for you. We have a big collective knowledge and do try to help everyone. Please don't take this the wrong way and i am sorry that you feel this way. Google is a very good place to search for recipes as is the BBC food website try looking there. But remember in future all you need to do is ask!!

Tracy try this website for the bagels www.pastrywiz.com/archive/bagels2.htm

Chris any idea which programme it was on that could help narrow the search or which chef it was?

Must admit I agree sarah but be careful most of the presenters on GFL read these posts and we don't want to upset anyone too much

Sarah what Do you think of cupid dinners?? Not impressed myself.

Hello sarah welcome. We are a nice bunch of people really even though some of us do have weird tastes in tv programmes LOL. I like James but much prefer Paul Hollywood

I have found the recipe called Torte Alla Gianduia on the following website www.recipezaar.com/47108?path=1CA0BF0570610DD.
Hope this helps

Catherine apparently it is the Japanese version of Szechuan pepper Sorry don't know where to buy it try doing a search on google or MSn.

You will find this recipe on the bbc food website www.bbc.co.uk/food click on chefs and then James Martin click on try his recipes and they are listed in alphabetical order.

I apologise to every one who has recently joined the site I didn't mean to upset anyone.It is only a small minority who do not appreciate the work that goes on to make it what it is.
I will shut up now before I put my foot in it again.

Check out the recipe section under pasta and then italian it gives some lovely recipes with quick sauces.

It annoys we when newcomers to the site do not have anything constructive to say and just put everything down.
Rustie you were very diplomatic good job you got there before me.

Maureen you have to find flour with the triple o like they use in Italy for pasta I think. Anyone please correct me if I'm wrong.

Frank did you hear your question read out on GFL today. I think they said use as you would a normal couscous

Have you tried using it in a chilli instead of beef. As it is already cooked make up the beans and chilli powder etc and add it in to reheat.

Frank someone was asking for a good cassoulet recipe not long ago perhaps you could post one.

Don't worry Trudi he can ask as much as he likes it won't get him anywhere!!

I have a kenwood and you do have to be careful about measuring everything properly using the jug and spoon that they give you. In the jug that came with it their measurement of 8fl oz turned out to be 10 floz in my Pyrex jug. Do you have a trouble shooter guide?? You also have to make sure the dried yeast is not out of date or been left opened for a while as it won't work properly.

Sorry pc problems again!!

Can you give us a clue do you remember which programme it was??

Can you give us a clue do you remember which programme it was??

Sorry everyone having touble with the pc this morning so probably pushed the send buttons a couple times. Didn't realise until I has seen Rusties posting. Thank God for the Mods.

Sylvia I used to like Sylvania Waters that woman was too loud to be true. Didn't they try to sue afterwards because they didn't come across very well.

Lorraine they have alink to amazon on the home page on the right hand side near the bottom if this helps.

I thought it was the London one but anyway he is still to come in the semi finals and the finals. He hasn't changed much.

If you get a chance watch the highlights today it might be on there or click on My Uk Food tommorrow and the GFl and it might tell you on there. I will watch the highlights if I can and let you know later.

Oh you lucky people having a dishwasher!!

Donna check out the recipe section for 13th Feb Monica gives an explanation about panini.

Here's one that I use.
1kg stewing steak (or veal) cubed
1 large onion
crushed garlic clove
1/2 tspn caraway seeds
2 tblspns sweet paprika
1 tspn mixed dried herbs
Frshly ground black pepper
2 peppers
can tomoatoes
150ml chicken stock
1/4 kg mushrooms
carton of soured cream

Fry onions and garlic in a casserole dish until golden.Add meat and fry until seared on all sides. Add in caraway seeds paprika, mixed herbs and pepper and stir for 1-2 mins. Add peppers tomatoes and stock cover and transfer to oven 150 or gas mark2 for approx 1 1/2 hours add mushrooms ans cook for another 30mins.
I find it best made the day before and then reheated add cream or yoghurt just before serving.

Hello Julia the info you have given is invaluable. Welcome to the messageboard. Hope you have overcome your problem the recipe section have aload if recipes that will help your sweet tooth.

Simon
i have posted this before try www.rubymurray.com or do a google or msn search for the recipe you want.

Have you tried using beer or soda wate (Ice cold) in your batter. If you are still stuck go to your local Chinese restaurant (not takeaway as they probably buy it in) and ask for the recipe.

Jeanette try this one
4oz plain flour
1 egg
1/3 pint milk
2oz melted butter
1oz sugar

Sieve flour and salt make a well and drop in egg gradually add milk baeting until smooth add butter and sugar. cook batter until crisp and brown.

Jeff sorry can't help with the star suppers recipe but if you go to bbc.co.uk/food and type in cod and parma ham in the recipe search there are some that look like they can be adapted especially one on page 2 called bacon wrapped coley.
Hope this helps.

Rosie what about this try and keep the cooking juices after cooking the kebabs stir in the juice of 2 lemons and a couple of tablespoons of olive oil. It makes a nice dressing.

Some of her recipes can be found on www.channel4.com/life/microsites/N/nigella/recipes.shtml

Jamie Oliver uses it in a warm salad with butternut squash and pecorino cheese and rocket with balsamic vinegar and olive oil.It's on page 40 of his book Jamies Kitchen if you haven't got the book check out the library.

Well it was yesterday. But look under recipes section for white marquise and it should be there.

Good for you Julian.As long as you enjoyed it thats what counts. 2.25kg is about 5lbs so I would have cooked it for a further hour after the first 20 mins.

Julian how did you reheat the beef?? Next time don't cook it so early as it is not the same re heated.

Sorry i mean't pauline.

Godfrey the recipe called white marquise is now on the home page if you are still interested.

I have seen this programme before and it is really weird especially the tramp living on the roof. If i see it advertised I switch over.

Rustie don't get so paranoid tell it like you see it (if you know what i mean):8-))

Ian if you click on recipes and then browse down to click on browse by diet and click on vegan there are 71 recipes on vegan food.

Amanda I love Corned beef and Cabbage so will try the recipes myself.

Julian I agree with Jill about the timings but know that Tesco do not sell their beef with any fat. Even if you don't want the fat it does add an extra flavour and helps keep the meat moist. IMHO if you buy from a "proper" butcher and cook it in the fat you can remove it afterwards it makes all the difference especially if you are cooking the roasters in the same tray. This is just my opinion but i love beef fat and the dripping that you can get from it to use in other recipes.(sorry any veggies out there)

I doubt if the wine was vegan Ian. Are you vegan if so have you checked out the vegan recipes on this site.

I think it adds a bit of variety to the programme especially if the guest helps to cook like Trevor Sorbie the hairdresser has done in the past and Ann Diamond with her bread that was a classic.

i agree with lesley cut it up and peel it like you would a melon.

Jane try [link] it has a database of all curries types and also a database for different strength curries. Could be helpful.

Hello amanda I just did a google search using St patricks Day menu and there are alot of sites here are two of them www.classiccatering.com/holiday/stpatrick.html or www.canoe.ca/StPatricks/recipes.html
I hope your guests like corned beef and cabbage!!

That sounds perfect rustie i'm sure it's the best!!

Yes paul. But I don't run it i just put it together.

I couldn't find this recipe either but if you do a google search for steamed lemon curd pudding there are loads of recipes including one by delia which is called canary pudding with lemon curd.

Sorry Paul can't just send a list as there are other peoples edresses on there. If you manage to get in contact with me then I will circulate your details and anyone that wants to contact you can. It 's the best I can do.

Susie Michel roux recommends dried white haricot beans that have been soaked overnight as do most of my other recipe books. Michel's recipe is on page 164 of his book Only The best.

Thanks Emma I'll remember that.

unfortunatly we are unable to give out our email address on line but if you are with certain companies blueyonder being one then all you need to do is type the name of the person you want to get hold of. Check out the Making contact thread on Uk website. Remember most of us are .uk rather than.com
by the Way Paul are you the Paul reynolds who tried to contact one of the other members??

It will probably be repeated tomorrow so check out the Tv listings and set the video.
Sorry I can't be more help.

Paul the recipe is called Savannah Shepherds pie and the chef is Asbell McElveen if you click on recipes and click on his name then the recipe is about no2 on the list.

This brings back memories of Ralph:-((. Ralph do you still read these posts. Please get in touch lots of love karenxxx

here is a recipe for smoked mackerel and cream cheese pate
3oz softened butter
6oz full fat soft cheese
12 oz skinned and flaked smoked mackerel fillets
2 tspn lemon juice
1tblespn chopped chives
freshly ground balck pepper
1oz butter

cream together the 3oz butter and cheese stir in the fish and lemon juice chives and pepper and beat until smooth. Divide into 4 ramekins and melt the 1oz of butter it over. cover with cling film and refridgerate.
This can be made well in advance.
Not to everyones taste but I like it as it's so quick and easy.

Emma check out jamie olivers jamies kitchen there is a great recipe for banana bread and butter pudding with baileys in on page 276

I always thought it was made from pomegranite although I could be wrong.

Sara if you click on the ingredients section of this chat page and go to page 2 you will find a thread called Low fat natural yoghurt. This should help as there are some great suggestions on how to make your own.

Hello Pauline everyone is waiting for the recipe the chefs name is Eric Lanlard and GFL have promised that his recipes will be on site soon. Keep checking under the recipes section.

Susie "put on the skillet" etc is the next line in the song I posted.

This has been asked before and the answer was Ocean www.oceancatalogue.com but not sure whether they still stock it.

Talking of shortening my youngest son used to love the old song about shortening bread it was a bit gruesome but went like this
Two little babies lying in bed
One was sick and the other was dead
Mama called the doctor and the doctor said
"Feed those babies on shortening bread"

The series is called Gary Rhodes "at the table" so try and find the book that accompanies the series or try to find it on his website.

Try this site judith www.cs.stir.ac.uk/~scu/Recipes/Sweet/gintonic.html-2k-15 or do google search for gin and tonic sorbet. Hope this helps.

Can i suggest that if you don't want to spend the whole week before the party cooking pop into Iceland they have some great nibbles and party food and you can usually get them on BOGOF.

John I love custard but always use the pre mixed stuff as it is so much easier. I think that your mix must be a little too hot. Do you make it over a bath of water?? my foolproof recipe is to keep some ready made in the cupboard. I like it and you can always pretend you made it yourself!!:-))

Watched it last night it was good but didn't reduce me to tears. I've grown hard in my old age!!.

Ian you fan club is nearly as big as Ph or Jm please do not disappoint your loyal subjects and get on the TV!! we will promise to be good and not sneak around behind your back :-))

I have a Kenwood breadmaker and had the same problem I agree with Viki leave the bread to cool down a bit. My problem is that i can't get the paddle out of the breadmaker it seems to be stuck.

carole Corrie is really good at the moment I love the atmosphere in the factory Suranne who plays Karen macdonald is a really good actress and the tension between her Steve and Joe is compelling.

I didn't see the show what sort of soup was it. If it is in the newsletter I will try to pass it on.

Gemma I have a book called Pan cooked chicken dishes from around the world which i will be willing to send to you which has more than 80 different chicken dishes.If you contact Ian perhaps he can work out a way that we can get in touch without violating any rules.

On the recipe section they are questions like will you cook this recipe again and a comments section. If people don't fill this in then no wonder the same old recipes stay in the top ten. If you have used a recipe make a comment and then perhaps the list will change. I don't know if this is the real reason just my opinion.

Yes jill it was Neil Sedaka. Smokie sang living next door to Alice but the trouble is everytime i hear the original version I can't help adding the naughty bits from Chubby Browns version.

Cut them up and put them in a stewing pot with with onions and vegetables of your choice add stock and seasoning and cook slowly on a low heat for 1 1/2-2 hours.

sorry mary have I been going on about the slow cooker.

Leslie the only thing |I would add to that is Curry powder if you are having a lazy day!!

Long slow cooking which is why i use a slow cooker.Put the meat in in the morning and by tea time is is tender and no worries about leaving the house while it is cooking.

try using a slow cooker perfect meat every time.

Maybe Ian has the weekend off and his underlings are a bit over zealous. Come on guys give us a break!!!

rustie did you see my post?? any idea why it has been deleted. If the recipe was shown on GFl and will be posted later why could,nt I summarise it. I,m sure Lotte wouldn't mind. ian what was the problem??

stuart please don't put yourself down Iam sure you have a lot of interesting things to say and please share them with us,

stuart I'm sure Mary won't mind me reproducing this for youI don't normally forward these things but this one is good!

At a recent computer expo(COMDEX), Bill Gates reportedly compared the computer industry with the auto industry and stated, "If GM had kept up with technology like the computer industry has, we would all be driving $25.00 cars that got 1,000 miles to the gallon".

In response to Bill's comments, General Motors issued a press release stating: If GM had developed technology like Microsoft, we would all be driving cars with the following characteristics:

1. For no reason whatsoever, your car would crash twice a day.

2. Every time they repainted the lines in the road, you would have to buy a new car.

3. Occasionally your car would die on the freeway for no reason. You would have to pull over to the side of the road, close all of the windows, shut off the car, restart it, and reopen the windows before you could continue. For some reason you would simply accept this.

4. Occasionally, executing a manoeuvre such as a left turn would cause your car to shut down and refuse to restart, in which case you would have to reinstall the engine.

5. Macintosh would make a car that was powered by the sun, was reliable, five times as fast and twice as easy to drive - but would run on only five percent of the roads.

6. The oil, water temperature, and alternator warning lights would all be replaced by a single "This Car Has Performed An Illegal Operation" warning light.

7. The airbag system would ask "Are you sure?" before deploying.

8. Occasionally, for no reason whatsoever, your car would lock you out and refuse to let you in until you simultaneously lifted the door handle, turned the key and grabbed hold of the radio antenna.

9. Every time a new car was introduced car buyers would have to learn how to drive all over again because none of the controls would operate in the same manner as the old car.

10.You'd have to press the "Start" button to turn the engine off.

Please share this with your friends who love - but sometimes hate - their computer

Know what you mean Gwen I log on in the mornings at 9 after the kids have gone to school and then when I look it's 11.30 and time to go to work. kids are starting to complain about the dust accumulating evertwhere!!
Agree about GR's Masterchef it's about one of the only series that hasn't been shown yet. perhaps Gary is asking for too much money.

Rachel i have found a recipe from just for starters for banana toffee pancakes.
Click on recipes and scroll down until you get to browse by series click on just for starters and the recipe is listed at no22.

The advert is about how to feed a family of four for under a tenner, I can do a full roast with trimming for under a tenner and make a pizza for under £1. If you really don't feel like cooking tin of beans 20p and toast whole loaf 50p

rustie i used to watch CFN the programme Sarah greene hosted was called food for thought i think and was a good discussion based show about the benefits or otherwise of food. I also have the recipe cards and have found some other programmes that perhaps could be poached
The restaurant show where critics and viewers reviewed restaurants all over the country.
French lunch a woman travelled over normandy and reviewed the everyday food that normal people ate in france.
and
Perfect Pasta
Cooking with Mosimann
Chef on a shoestring
Mridulas Indian Kitchen
Chef for a day
The world of Herbs
to name but a few.
CFN was very good but the live show Food Network daily was not a patch on GFL.

sorry Louise the recipe was not on the newsletter so you will have to keep checking under Lottes name as Elaine suggests.

StuartM3 and Gwen thanks for making me smile.
Sorry to hear about the car gwen is your son OK??

Ian I don't believe it where on earth did you find someone to say they liked repeats of H&H and how much did you pay them. I expect it was the celebrities that originally appeared on the programme and they just want to see themselves again on Tv fron the comfort of their armchair in the nursing home!!

Elaine ed is lovely but he didn't do himself any favours by hosting that stupid programme Cupids Dinners it was soo cheesy. Please dissuade him from doing any more. I liked the series when he cooked in his restaurant for celebrities. Perhaps he could do more of those!!

i also heard it today they say that there is no danger but if people are buying a new kettle then to ask for one with a stainless steel element rather than a nickel coated one.

By the way gwen if you do go to the website i mentioned ask to speak to the boss!!

Gwen I will try and help
Ian is the man who manages the messageboard ie he and his team check that we are not posting anything we shouldn't be like advertising and personal details.
ian is the moderator he is the messageboard police (mean't in a nice way ian)
I have already given you sylvias website address in this post see my message for "information purpose only"
Nick is a person that posts who runs his own business and seems to manage to plug it without being told off by Ian unlike Sylvia whose post was deleted because she mentioned her own website.
Hope this helps Gwen. Keep posting we appreciate new blood and new ideas.

For the simplest late night snack you can't beat Marmite on toast.

i will get the weekly newsletter this pm if the recipe is on there I will post ingredients for you.

David if your wok is not non stick you will need to season it before you use it. Put it on a low heat and add a couple of tablespoons of cooking oil. With some kitchen paper rub the oil around the inside until the inside is coated. Kep the wok on the heat for about 15 mins and then wipe again with more kitchen paper. repeat this process until kitchen paper comes away clean.
You do not need do boil or steam veg before stir frying. Heat the wok on a really high temp until very hot then add oil and distribute evenly over the surface the oil should be nearly smoking and then you can add the veg or meat. keep moving around the pan the food should be cooked in minutes.
Remember you should never wash your wok in washing up water with a scourer just use clean water and kitchen paper .

Gwen this is for information purposes only but if you try www.nicebites.com you may get some help.

i also missed todays show due to work so like you will be waiting for the repeat.

Hi Mel The show is called star suppers but I don't know where you can get the recipe I think the chef might be Jean christophe novelli. You could try doing a search on him. sorry i can't be anymore help.

Denise robertson the agony aunt from this morning is so sickly she makes me want to ****. she could be richard madeleys sister they both have been there done that and worn the t shirt. Have given up watching this morning and now watch The wright stuff onC5 instead. Brilliant witty and topical.

sorry forgot to mention I do enjoy him in Eastenders and his Gran is brilliant. I think she was also in citizen Smith and used to call him foxy instead of wolfie. correct me if I'm wrong.

rustie keep watching!! I remember seeing Shane on RSC and he really annoyed Phil vickery. He brought a bag of frozen chips and some fishfingers I think and then just took the mickey all through the show it was hilarious.

Jean sorry i am guilty as charged so put my name in at no1. I get so involved with UKfood that i sometimes forget the time and the freezer door opens and the frozen veg and meat products throw themselves at me. But I do make my own bread does that count??

emma does he present or is it one of the production staff??

gwen a couple of months ago we had a similar conversation on the messageboard. Ralph counted how many times Ed Baines said "like so" in a single segment on GFL and it came out a something like 9 in 3 mins apparently he read the posts and tried not to say it but the more he tried the more he said it. i think by the end of the week he was paranoid

emma at least you could give us the initials!!

Gary rhodes has a recipe for carrot cake in his autumn winter collection he uses self raising flour.If you get a chance to browse this book the recipe is on page 181.

Paul if you type in firework spring rolls in the recipe section it is listed at no9.

Christine heres a chilli sauce for you
10 cloves garlic
6 large onions
4fl oz veg oil
7oz fresh red chillis
12oz ketchup
fry onions until soft add chopped garlic cook for a couple of mins and add chopped chillis (don't chop too fine as they are going to be blitzed) cook for 5 mins.
put in processor and add ketchup . return to saucepan and simmer for 15 mins allow to cool.
this will keep for ages in a fridge if kept in sealed container.

Has anyone noticed that in Corrie they all spend their lunchtimes and evenings in the pub and most of them drink alcohol at lunchtime. If you were a machinist in a proper factory and went back to work smelling of alcohol you would be sacked under the health and safety rules surely.

Gemma have you checked the recipe section there are loads of different ideas on there.

I would imagine and hope that when he is cooking in his restaurant he does follow the hygiene rules but this is a light hearted cookery programme showing off the look at us geezers as Anthony puts it. I do wonder how often he washes his hair because it always looks greasy or is that the fashion nowadays??

Or was it his brother Peter starstedt(spelling again)

Go retro try prawn cocktail with a new twist ie with a chilli sauce or a pate with italian bread. angels and devils on horseback or even stuffed tomatoes. i know this is all 70's stuff but isn't it coming back into fashion??

Dear Karen this is karen1 the other cocktail had 1 part gin 1part vodka 1part cointreau cranberry juice and lager there might have been another spirit but I can't quite remember. Hope this helps.

Sounds great might try it for tea tonight. Thanks julian.
original karen

Did you see Nigella yesterday she makes hers backwards she mixes the eggs and milk and then adds the flour. Apparently it works every time.
original karen

I agree with maria treat it liked smoked haddock. One of my recipe books gives a recipe for smoked haddock and egg quiche if you like that sort of thing.

sheila please check out the other posts re curtis stone. Ian has put an explanation why the recipes are not yet available at least four times on different posts.

Mary the eel was lovely however Gino did bring in a live eel which they tried killing by chopping the head off. Two hours later both head and body were still moving independantly. So give yourself plenty of time for the eel to die!! I would cook it the same day that you bought it and ask the fishmonger to ensure that it is dead.

Thanks for the info Lesley will check it out.

What are to trying to make?? Give us an idea but wanton wrappers are usaully available in the supermarkets.

I am very confused it looks like you need a degree in maths to fathom this one out. How about dry ingredients divide by 11 and times by 12 will this work??Or is this what you have been saying all along??

Check out your local delivery pizza menu for ideas they put anything and everything on it bulk it out with some mushrooms makes the meat go further.

Try this one that i found in an old 1930's cookbook
2 trotters
1/2lb sausagemeat
1 onion
1 tspn chopped parsley
1 egg
breadcrumbs.
clean trotters and put them in cold salted water bring to boil.Drain and boil again until soft.
Fry onion add sausagemeat and parsley and mix.
Bone and halve the trotters and fill with mixture.
Brush with egg roll in breadcrumbs and bake for 1/2 hour.
I think this is an old war time recipe and have never tried it so good luck if you decide to try it.

I must agree that this was brilliant. The lamb wellington is definately on my list for the weekend.

Trudi thanks for all the ideas the bread doesn't last for more than one day so no problem with ingredients.

Julia Good Luck with the restaurant I love greek food Post us some of your recipes

Thanks for the info Trudi. your courgette and parmesan bread sounds delicious.

I did in fact cook a nice fried egg to go with it. It was heaven!! Next i want to try the french Bread but where can I get Fine French Flour??

i know that I am a bit of a freak but I like my sprouts cooked to a mush.
So mushed in fact that you could spread them on toast with a little soy sauce.

WOW just had great success with the bread maker I made a large loaf instead of regular and it looks perfect smells delicious and is just waiting for the bacon to cook. I can't wait!!

John I will try again and again and again until i get it right. I will let you know how I get on.

Well I tried the breadmaker yesterday and I obviusly need more practice. I decided to do a regular white loaf I measured the ingredients and followed the instructions but the loaf was a bit disappointing. It only rose to about 2 inches and the crust was rock hard although the middle was still doughy. any ideas what I did wrong??

Aya apparently you can make jam in it but I won't bother because I hate the stuff. Trudi you did well I could do with some new knives I tried to sharpen mine with the steel but it was still blunt (maybe it was my technique) I also probably need one of those japanese knife sharpeners so that the next set don't go the same way.

Jill, I haven't had a chance to use it yet not enough room in the kitchen at the moment it's still full of Christmas food and drink. will let you know the results when i do try it.

I got a kenwood Breadmaker which was a Complete surprise!!

Dear Jana checked Msn and google and came up with these three sites www.greatbritishkitchen.co.uk/gbk/recipes/beef/norfolksaltbeefdumplings.htm
or
www.hwatson.force9.co.uk/cookbook/recipes/meat/norfolksaltbeefdumplings.htm
or
www.scotchbeef.com/recipes/august_99/html
Hope this helps

anthony I realise that you were taking the mickey. Most of the blokes on here can cook better than us girls!!

I will do a buffet type meal cold meats and lots of pickles. I will also do some dips greek are my favourite tzatziki, taramasalata with parmasan sticks It will only be the family but I like to keep things simple.

Sorry anthony please forgive me.

Have you tried delias website www.deliaonline.com

John look at the other posts re mongolian pots or get him a tagine also try the site under equipment they might give you some ideas.

Natalie check out deliaonline.com/recipes/christmas.asp you should find it there.

sorry Sue but I also hate parsnips but an aunt of mine used to put them under the grill for a few minutes after roasting them to crisp them up. She also did this with her roasties and they were the best

Ian has promised in a previous post that the whole of GFL will be repeated at 6pm.

Anthony if you are a meat eater and a Rick Fan then try his new book Food Heroes simple recipes with easy to follow instructions.

i have an Electrolux which is still going strong after 15 years it has large fridge on top and four drawer freezer on the bottom. Sorry don't know how much they cost now but it is really reliable.

Andy I often put a spoonful of marmite in my stews and casseroles it enhances the flavour.

Don't worry Ella I'm exactly the same. I will make sure the kids are in bed I will go to my bed snuggle under the quilt (because it's cold and snowing) and enjoy.

What I like about him is that he makes "real" food nothing that needs to be put in a stack with fancy oils drizzled around it but food that a housewife like me could cook for a family without everyone going UCK what's that!! His voice is great and his recipes simple he could even teach a single man to cook!!

Lydia don't worry you are human like the rest of us!!

I didn,t think I had an accent until I heard my voice an a tape recorder. I am from Somerset which is different from Bristolian. If any one has any views please let me know after Dec 12th. I may need elocution lessons!!

How come you managed to get to the Savoy Lesley Was it a Christmas party or do you go there often. What's it like??

What happened to the programme last night?? There was no football this week so why did we have to suffer home front in the garden and two silly people being nasty about someone's dress sense. Did I miss it again or are the schedulers trying to annoy us!!

They did do a series in 2001 hosted by Gary Rhodes but they changed the format so that the contestants were told what meat they had to cook with or that they had to make a soup for their starter etc and i don't think it worked as well as the original series so probably got pulled.

Becky on the BBc website www.bbc.co.uk/food there are seven recipes by different chefs although not one by Ed. Try that site out.

I have also noticed the way she eats!! It is annoying and I feel like telling her to eat with her mouth shut just like I do to the kids!!

I am hooked.I am sure those girls can't be as silly as they come over on TV. Anyone with a little common sense would make sure that the oven was hot before you put the food in to cook. Jamie explained that the fish would take 15 mins so that the girls should have known when the starter was sent out and then put them in maybe 10 mins after that. If I was Jamie I would sue the architect or whoever it was that didn't sort out the ventilation although they have obviously sorted the problem out now. I think that it is compelling viewing and can't wait for next week.

Trudi check out to see if Uk Food is one of the channels you can get on the new freeview thing that they are advertising on tv at the moment if it is then it might be worth paying the £99 one off fee to be connected.

French onion is my favourite fry onions in butter add 2 pints stock and reduce for approx 20 mins add grated cheese when serving with toasted french bread.

No emma i don't think any of us do. We have pleaded with Uk food to put on more upto date programmes but to no avail. I always switch over when I see those two come on the tele.

I have a Tefal Griddle pan with the red heat sensor in the middle I find it very handy and hard wearing.

Kirsten my TV guide said it was on last night so i settled down to watch it and what did I find Football. Tv guide made no mention of if on Weds so watched a place in the Sun and Location etc on C4. How are we supposed to know when anything good is on if the listings don't give an accurate guide. I agree with Debbie football should be left on the dedicated sports channels on sky.

sorry i think the punch was made from Cranberry and orange juice that was heated wth all the usual punch spices.

schloer is a good alternative to alcohol but what about making him a punch. I'm sure that one of the chefs perhaps Lotte Duncan did a non alcoholic version.

Kath I agree the important thing is a good rack so that the fat drains off. Louise welcome to the website we are a really friendly bunch who really appreciate different points of view as you have probably seen. Check out the recipes section they always have brilliant recipes and keep watching Good Food Live as I am sure they will do a duck recipe before Xmas.

I shop at iceland and Kwiksave and find both very helpful although somewhat lacking in the unusual ingredients. If I want exotic ingredients I do go to Tesco only because it is the only major supermarket in my area. My Kwiksave is a local high street branch and the staff are very friendly and know a lot of their customers by name.

Trudi get him to buy you another tv for Christmas.!!

Can't believe that Jamie has been dropped tonight in favour of Big Brother. I used to really enjoy BB but this series is so boring I'd rather watch paint dry.

Trudi how come you got away with posting the internet address?? That was the bit in my previoue message that was deleted.

The rest of my message was deleted so all I can suggest is try the internet.

Simon Didn't see the show but have agood recipe that can be done quite quickly. You will need butter for frying. 1 small onion chopped finely. 1 clove of garlic crushed in in 1/2 teaspoon of salt. 1/4kg of chicken livers chopped. 1 teaspoon dried thyme. 2x15ml brandy orsherry. s&p to taste. Melt the butter in a frying pan add the onions garlic livers and thyme and fry gentlt for 5-10 mins until the juices are only slightly pink.
remove from heat and leave to cool. Puree mixture until smooth. Add another knob of butterand the alcohol and season. Put into a serving dish and refridgerate. hope this is useful. Karen

We have had this conversation in the messageboard before so have just checked back through and i think you are talking about a Cameron Hot Smoker. Some of the people posting said they were about £42. Hope this helps.

Thanks for the tip Ralph i'll try it.

I found myself falling asleep and I still think that he has lost his enthusiasm.

Good thinking Duncan!!

Thats funny Duncan that's what mines called as well!!

Ralph I have a book dating from the 1930's called Everything Within. It is amazing it covers everything from cookery to gardening and fortune telling and it even has a chapter on Social letter writing and etiqutte. Recipes include stewed calfs brains and skirt and cowheel. It even tells you how to make a perfect cucumber sandwichs. I found it in a charity shop and it was the best 50p I ever spent.

thanks Ralph I have Snickers in my freezer which hubby and the kids love as you know I wouldn't touch them with a barge pole. Kirsten sent me some lovely Parmesan cheese and i would much rather eat that!!

There is a recipe for Char sui on the BBC food website it comes from Ainsley harriots book barbecue bible.

Ralph honestly with my loathing of sweet food I couldn't think of anything worse (apart from chocolate). I usually just stew them in the microwave the kids love it. I do allow an elderly neighbour to pick them and he makes jam.

I have checked the school menu and have asked but no one has heard of Buffalo sponge cake Sorry.

It's his wife I feel sorry for she needed his support at the time. Must admit I did feel sorry for jamie last night. Some of the meat those kids came back with from the market did look suspect especially the bit wrapped up in the vacuumed pack. If it is booked up till January then it is because people like us are watching the programme and are going to see how bad it is.

Hi Ralph the tree is about 8ft tall the blossom is white and the fruit is purple with dark yellow flesh. Thr fruit is about the size of a large gooseberry about 2inches long. They take ages to ripen and then when they are ripe the wasps get to them. so we have to be quick. The tree was in the garden when I bought the house 10 years ago and like I said I 've done nothing to it. I let nature do the job for me.

Trudi shame on you. Didn't you make your own?? (pastry I mean).

Gary take my advice and buy frozen. I know you are all foodies but for a busy mother with kids you can't beat it.

Everyone please mind your fingers I had a friend who nearly had a nasty accident with a mandolin!!

Hi ralph I have a plum tree. I do absolutely nothing to it and a have a crop every year. Not too sure which type it is too small for victoria and quite bitter. Are you sure you can handle all of the gardening questions as well as the cookery questions that we keep asking??

Did you enjoy it Trudi?

Thanks Ian youv'e made my day. get fed up of watching the news.

Ok Ok enough already I'm sure there is a messageboard for soap fans. Promise not to mention anymore.

Kirsten I agree about the rib I sometimes do it for Sunday roast and it makes perfect dripping which I give to Mum in law as she likes it on toast. The only trouble is carving but after the segment on GFl maybe I will get better.

What a waste of a good fillet of Beef I didn't think it looked very appetising it looked grey in colour. The only thing to do with fillet is to fry it quickly so that is is still rare in the middle.

I admit I am a soap sddict and never miss Neighbours,Eastender and Corrie.Kirsten, Alex Fern who played Trevor is gorgeous in real life and very nice. Richard in Corrie is pure evil and I am sure will get his comeuppance soon but where will that leave poor Gail?

Aya thank you for asking the question I too didn't know the rules.(remind me not to invite any Jewish people around for dinner it sounds too complicated to contemplate). Thankyou Kirsten for the explanation you are such a clever person.

Ralph Stef and Flick should sort out there troubles and work out which one should end up with Stu. Summer should be locked in her room forever and I agree about Rosie but she should be with Harold not Lou.

The fish counter in our local supermarket closed as people didn't buy fresh fish. They wanted it in breadcrumbs or batter. Luckily we have a weekly market and the fish stall is great but you do have to be there early and if you order he will deliver.

By the way Steven have you found your perfect recipe yet? Please let us know.

I often put horseradish in the mash (don't tell the kids) and also grain mustard it really peps it up.

Hi Kirsten if the peanut was still in it's shell and you were very shortsighted you could mistake one for the other as long as you were looking for very small squashes or gigantic peanuts.(He He)

Thankyou Ukfood but it will be the whole programme and not just the highlights won't it?

Trudi I can't remember are you from up North? Our fish and chip shops all sell Cod as the fish (or thats what they say on the menu!). You have to order if you want any thing else. This is why I think the Southerners need educating. I am sure that they wouldn't really notice the difference after a few pints on a Friday night.

Gary seems to have lost his enthusiasm in this series. I felt like he was talking from a script and didn't want to be there.

Ralph that episode had me in tears. Getting a bit fed up of the susan amnesia business though.

Sorry Ralph no one could convert me. I don't have a sweet tooth in my mouth. The only sweet thing that get's my mouthwatering would be a big pavlova with lashings of cream and fresh fruit.

Ralph as a chocolate hater this recipe is my idea of hell. It sounds disgustingly sweet. I'v just had my breakfast and just reading it made me feel sick. Sorry ralph i usually like your recipes.

Martyn check out the recipes section. The slow roast duck with cherry hotpot looks good.

I agree totally I won't buy Cod now, not only is it so expensive but I am worried about the overfishing. I tend to buy Coley and have recently discovered hoki. I think we need more educating I'm sure the Fish and Chip shops would still have a thriving business if they used an alternative to cod. Up north don't they use more Hake and Halibut?(or is that Haddock) I'm like Ralph I don't like Salmon but love Plaice and Lemon or dover Sole but how long will these last??

Brilliant programme last night. I don't think theres a hope in h*lls chance that they will be ready. They don't have any committment and don't seem to understand what they have taken on. I think it is a good advertisement for the restaurant as I think people will go just ot see how bad it is.

I have an old recipe for making gravy from roasted meat juices. Take off all the fat from the meat juices apart from approx 1 tblespn. For a thin gravy blend in 1tblespn of flour for a thick gravy blend in 1oz flour.Cook over a moderate heat stirring all the time until the roux is golden brown. Add 1/2 pint of liquid ie water, wine or vegetable juices and carry on cooking until the mixturehas thickened add seasoning as required. Hope this helps Karen

There are a couple of recipes on this website. Type in Pizza in recipe section. The anchovy one looks nice.

Hi steven try this recipe that I found in an old cookery book.
1-1 1/2lb stewing steak (chuck,skirt or brisket)
1oz fat
2 onions. 4 carrots and 1 turnip and/or stick of celery.
1 1/2 pints stock. salt and pepper
1/2 oz cornflour.
cut meat into cubes. Sear in saucepan using fat. Cut up vegetables and put in with meat. Pour in all of the stock except for 4 tablespoons. Bring to the boil add salt and pepper. Transfer to a ovendish and cook inoven slowly for 2 1/2 hours or until meat is tender. Blend the cornflour with remaining stock and stir into stew until gravy is thickened.
If you like kidney you can substitute some of the beef for kidney.
You can also add dumplings fifteen minutes before end of cooking time if you want.
Sorry can't give you any temperatures but the book doesn't say.
Hope you enjoy Karen

Thanks Ian just checked out the sight.It was very nice of you to put it on for us.

Ralph I just put it in a wellbuttered roasting dish add a knob of butter to each portion and slices of lemon. Cook for 15 mins and then add cooked mushrooms onions and prawns and continue for another 5-10 mins. However my oven is rather slow so if you don't want overcooked fish keep checking. I know it's basic but this way I can get the kids to eat proper fish rather than in batter ot breadcrumbs.

I have started to use Coley instead of Cod it's cheaper and just as nice when cooked with mushrooms prawns and lemon.

I always sear meat but only a bit at a time otherwise you end up stewing it perhaps this is what he mean't.

never trust a man that laughs like that he's hiding something!!

It's called Jamies Kitchen and is on Channel4 on tuesdays .last week was on at 9pm but you know the schedulers.

Thanks Trudi I will give it a go and let you know.

see you only have to ask!!

I thought the show was brilliant I was in stitches watching the poor kids eating oysters and then trying to describe the taste. I couldn't believe that the contestants were so bad that they had to put through the boy that spit his food out. Oh and the boy that cut the tips off the asparagus and threw them in the bin was nearly as bad as the girl who was scoring the flesh of the salmon. I can't wait for next week.

I did have a halifax current account but they changed the rules so that you had to have an income of £1000 per month so I was delegated to a cardcash account which don't do debit cards only hole in the wall transactions. I have tried other banks but because I didn't have an income or wasn't a student they weren't interested. I often wonder how other people on low income can run up huge debts on credit cards. I am not an extavagant person I only get new clothes at Christmas from my mother because she says i look dowdy but I'm only wearing the clothes she bought me the year before I get my hair cut once a year and only have two pairs of shoes one summer and one winter. Hubby has designer underwear pierre cardin shirts and the kids were given an Xbox a couple of weeks ago. It is my wedding anniversary on Weds and my birthday on sunday but I won't hold my breath. Anyway enough about me wssn't this subject originally about tomatoes?

Thanks for that info tony even if they are not professional chefs they are very good.

Sorry to burden you with my woes but I don't have anyone else to talk to and you feel like friends. I'm feeling a bit sorry for myself as car packed up last week just on half term and although we have a good local shop within 5 mins walk the nearest cashpoint is a mile away. I had to drag to kids out in the pouring rain to get money then carry heavy shopping bags while trying to control an unruly 4 year old. To make matters worse my neighbour passed us in her car and just waved! I've just crossed her off my christmas card list. Kirsten it is very hard my income is only £140 per month so no credit card the house is solely in my name but hubby pays all bills including mortgage so no options there. Never mind there are all lot of people a lot worse off than me. Hubby adores kids and they him and i'll survive. By the way Ralph do you have a brother??

I remember a neighbour used to do a RomToft? He used a big pot specially made for this sort of thing fill it with rum and fruit like oranges and apples and leave it for months. It was really potent but if uou didn't like rum disgusting.

I am really jealous hubby won't let me share his credit card and i don't have one myself as income too low and I don't have a cheque book so everything has to be done in cash. I would love to buy things on the internet but it is an impossibility have to trek to local supermarket and hope that I have enough cash at the checkout

Thanks Kirsten but please don't think you're a show off we couldn't do without your knowledge.

Thanks ralph and Trudi it will be on my list. Perhaps this will stop the chocolate (see previous posts)!

Kirsten where do you get all these websites from? I am amazed at your extensive knowledge do you work in IT?

I was also thinking about a Nigella book for Christmas Ralph can you recommend the best one?

What about stuffed apples?

No Trudi I just pull the meat off the bone use a packet or tinned chilli sauce with red kidney beans and onions and mushrooms If you fry the onions first it only takes five minutes because it only really needs reheating. Please don't tell me how to make a real chilli sauce I know that is a cheat but if you want something quick and simple!

I know this sounds crazy but I have used leftover turkey in a Chilli instead of mince. Husband really liked it!

i like a low fat diet after all alcohol doesn't have any fat in it!! just drink wine all day!!

Hazel you are not the only one I am a chuck it all inand see what it tastes like cook and as many people on this website will agree this is the way that great recipes are created.

Ralph that diet sounds too good to be true. If .anyone knows the name of it let me know

What has happened to Masterchef 2002? Have I missed it or has it been pulled from the schedules. I really enjoy this programme and it would be a shame if it has been cancelled.

sorry Ralph I missed that one what went wrong? By the way I never drink while watching GFL only before and after!!

Glenn did you hear Ed's suggestion for Butternut Squash on todays Gfl ie roast until tender with olive oil and herbs mix with ricotta cheese and seasoning and use as a filling for ravioli.Sounded yummy.

Ralph have you nothing better to do? That joke was terrible but did make me chuckle!

I agree Trudi I love Aldo Zilli's recipes and the way he presents them. That bloke that worked with Alastair Little in Italy was good too. (Can't remember his name)

Can any of you going to the Good Food show let us know what weird and wonderful gadgets are now on the market. Preferably the really cheap ones that don't work when you get them home. I've just seen an advert for the JML pancake maker and micro steamer all for under £10 which took me back to a food show that I went to a couple of years ago. At the demonstration they are gods gift to the kitchen but they never work. Maybe GFL could test the best/worst ones.

Aya and Carole my birthday is on the tenth. All Scorpios. No wonder we all enjoy the same subject FOOD!

Hi Ralph unfortunately missed it I fell asleep on the sofa. Glad to see you back how is the family?

It's part of the pumpkin family so if you find any recipes that involve pumpkin then I am sure you could substitute, Try ravioli, soup etc and I think that a masterchef winner made a squash soup with some cumin seeds which bowled the judges over.

Best not to upset aya again Anthony. Paul Hollywood did do a series with James Martin but I can't remember what it was called. Keep watching GFL and you will soon see the great PH

Oh my god Anthony what have you done. Paul Hollywood is a god in the kitchen very sexy gorgeous accent and great sense of humour. I can imagine poor aya's face when you asked that question! She is his no1 fan with the rest of us girls following closely behind. Aya sit down and take a few deep breaths this won't help your flu.

I stoppped watching when They introduced Ainsley as presenter I have nothing agaiinst him but they also extended the programme and the extra slot was boring. I prefer Judge Judy on ITV2.

I have just realised the effect that my watching uk food all day has on my kids. My four year old can now tell me the names of nearly every chef on tv. He says he wants to be Gary Rhodes and become a famous cooker! I am living in hope. At least it's better than wanting to be a tweenie.

Kirsten I will try my best but it's abit like hospital food we are charged £1.40 a day for school dinners and I assume that some of this goes to the catering staff for their wages. They try their best on a budget to provide nutrional meals. I once saw a progemme where Loyd grossman tried to re vamp hospital food on a budget but I don't know whether he succeded or not.

Hey everyone check out the rerun of masterchef 1993 on tomorrow you will see R B on one of his first ever TV appearances. Slimy even then and no improvement todate.

It's a great idea but i think that even the major supermarkets special offers vary from region to region and even from town to town. We have a Tesco here but when I went to the one ten miles away the offers were different.

Thanks for all your support. By the way Ralph they still serve the chocolate pudding with pink custard now. We also had a mincemeat tart with white icing. I also really enjoyed the liver with mushy peas and mashed potato and hard boiled eggs in a cheese sauce.

Why did those two always get put together. The other chefs seemed to mix and match

God I've just realised that I am staring to sound like Ed Baines promise not to use personally again

I would personally use proper butter but the product you mentioned is a lot better than using margarine. Which I personally can't stand.

It was Masterchef 1993. He reached the final but didn't win probably too sure of himself even then. He then set up his own catering company that catered to the well off in London. I don't think he has ever worked or owned a restaurant I may be wrong.

Sorry to disagree he's so slimy and too sure of himself. After all he was only a runner up on Masterchef.

I am starting a new job as a dinner lady on Monday so will now miss the first half of the show everyday. This is why I am joining the campaign to get the show repeated in the evening. I know the highlights are on at the weekend but I have to battle with the kids to get them off of cartoon network.

Thanks aya I must have missed that bit probably doing the washing up!

I agree. It is ok to cook with but I don't like the raw taste of it on food.

aya try the Halloumi that David mentioned you grill it but it doesn't melt and has the most fantastic flavour which is not too strong. We might convert you.

No more chicken nuggets for my kids thank you. Anyone know how to make them from proper chicken breast?

try the recipes section on this website or alternatively go to bbc.co.uk click on food in the lifestyle section and then on left hand side of screen click on recipes then type in pumpkin in recipe finder on right hand side. There are a lot of different ideas including ravioli and cheesecake. Let us know if you find a good one.

My husband knows I don't like chocolate. However I can guarantee that at Christmas and birthdays I always get a box of Milk Tray or Terry's All Gold. He then wonders why I don't eat them. I had a box at Christmas and they were still there at Easter and he still buys me them. How do I get through to him? even my children are not that keen and don't eat all of their easter eggs so I can't pass them on.

I noticed that on todays Rick Steins seafood Odyssey he used butter beans in his succotash when he cooked it with striped sea bass. He also added bacon try looking it up.

I might be wrong but I think his name is Mike Robinson. He often appears on Good Food Live as a guest presenter.

cut them in half and stir fry them with bacon delicious

Yes. brilliant isn't he.

Steak and Kidney.I have been doing some research for you. Try www.bbc.co.uk go to the lifestyle category and click on food. Click on recipes on left of screen. In recipe search on right hand side enter steak kidney. There at least four recipes by well known chefs. Alternatively try www.deliaonline.com. Click on recipes and then find a recipe and type in steak and kidney there are 3 recipes there. Hope this helps happy cooking.

I'm sure Delia did one on her how to cook series.try looking in one of her recipe books.

After todays programme I think my point has been made.They have upgraded to manor houses. One guest had a second kitchen in which she allowed her friend to cook the pudding and the second kitchen was bigger than my downstairs.

Am I the only person who hates chocolate. The taste of it is horrrible even the continental proper chocolate is dreadful. Give me a piece of cheese anyday.

Why do all the people appearing in this show live in huge houses in the leafy suburbs and have beautiful immaculate kitchens. Surely they are not the only people who have dinner parties. It would be nice to see a group of students living in digs doing this kind of thing it would be more entertaining.

Dear Tony. I completely agree. I buy my meat from a local butcher who ensures that the meat is fresh and can tell you when it was slaughtered and who raised the animal. I also enjoy proper fat rather than the added basting fat that you get with supermarket meat. We should all support local producers who are often cheaper.

Dear Neil perhaps you should take the mustard pot to work with you. If you keep the lid on it should last a while in your desk drawer.

Sorry this is alate comment but has anyone tried using LO SALT which has reduced sodium salt. I find it has the same flavour .For more information try www.losalt.com

Can I say what a brilliant programme this is. I won a competition and received a signed copy of Ken Homs latest book. Thankyou GFL.

I totally agree. Where on earth do they find the people desperate enough to say that they can't find a partner and then have the humiliation of not being nominated. Sad

what has happened to masterchef. We saw repeats of certain years and nothing on the years inbetween. I really enjoyed looking at the trends of the moments.