Glad it worked out ok, Shiddy.

Grenadier is another cooking apple - but you can use Granny Smiths as well. I have used them to make apple sauce with good results.

Think I will stick with hand baking, but thanks for the info. Is that 'our' Honey in the corner? Speak to you later.

As someone who bakes bread by hand can I just ask about breadmakers. Do they all leave a hole in the bottom of the loaf? It always looks like they do, to me, and I don't fancy that.

What temperature did you have your oven at? If you put the bread in before the oven had got to the correct temperature that could cause it. I agree with Rustie about the proving - sometimes mine takes a couple of hours, depending on the room temperature. Give it another go and I am sure you will be succesful this time. Good luck

My ex mother in law used to make her own curds using rennet. Don't know if you will be able to find a recipe for it. Good luck - I love yorkshire curd cake but haven't had it for years.

hi, Eves. My grandchildren take packed lunches and I try to vary it for them so, along with sandwiches, they also have pasta salads, rice, wraps, salads, dips with crudites etc. I have to say that neither of them are keen on cous-cous, but I get away with the rest of it. Dried fruit, the ubiquitous yogurt and home made muffins make up the sweet portion and I usually add a piece of fruit, even though the younger one gets fruit at school every day.

What about Nutters? It's not too far from you. Also, a couple of good Italians in Bury and one in Radcliffe. The Crimble at Bamford (between Bury and Rochdale) used to be my late father's favourite - even after he couldn't eat he still used to take us there. The Red Hall at the top of Walmersley Road in Bury used to be very good, but I haven't been there for a while, so it may have changed hands since then. Hope this helps.

Thanks for that, cuteall1 - where would I get the crab minion?

Can anyone recommend a good place for lunch in Llanduddno? 'Sir' and I are going there next week - all things being equal - and as neither of us has ever been there before, any suggestions would be welcome. Thanks.

Sliced into a devilled sauce - topped with breadcrumbs and baked. Very old-fashioned, but tasty.

I have just checked out the site - thanks, Relish, some good recipes and the prices do look reasonable.

Monkfish was used to produce fake scampi as the taste is very similar - and so is the texture.

'Corned' beef is salted beef - haven't done it for years, but the recipe used saltpetre. Maybe if you asked for salt beef - wouldn't find it in supermarkets here, but maybe in a deli. Jewish butchers may have it as it is a traditional way of curing beef. Hope this helps.

They always seem to just have pie - apple pie (just like momma makes!) or cherry! Ice cream, maybe?

Asda sell Marsala, or do you have a local Italian deli? There are different qualities, just as with any wine. The guy at my deli always asks if it is for drinking or cooking! I have never tried Madeira, so can't comment on that, sorry.

Never tried that, Suemc, will give them a go next time!! Thanks.

I would boil it for a while first unless it is very young - unlikely at this time of year. Also, you can serve it as a side dish - boil and then peel and chop into small cubes. Saute gently in butter then add white wine, salt and pepper and finish with cream and a little grated nutmeg. I used to serve this in the restaurant I worked in and it was always very popular. Plus, it is dead easy to do!!

Garlic mushrooms, onions al greque, potatoes bravas - all vegetarian and no cheese. Are you doing dips? Guacamole, I also have a kidney bean dip recipe - again veggie and no cheese. Hope this helps.

To get back to the bean salad - some finely chopped shallot (or onion) diced tomatoes, fresh herbs ( I like chives and parsley) salt and pepper and a good vinegraite (yes, I know that is spelled wrongly) and serve with crusty bread. Gorgeous!!!

This is my Poached Lemon Chicken
3lb chicken (or if you can get them I sometimes do it with individual poussin), 1/2pint of white wine, grated rind and segmented flesh of 2 lemons, 1 onion, 1 carrot, 1 stick of celery, bay leaf, pinch of thyme, 6 black peppercorns, salt and pepper to taste, 2 tbls sugar, 1 oz plain flour, 1 oz butter, 2 tbls cream.

roughly chop all the veg and place in a large saucepan with the grated lemon rind, peppercorns, 1/4 pint of the wine, bay leaf and thyme. Place the chicken on top of the veg and add enough cold water to come half way up the chicken legs. Cover and bring to the boil, then reduce the heat and simmer for 1 hour.
Remove the chicken and keep warm (I prefer to pop it into a hot oven just to brown off the skin as I don't like the look of pale chicken skin). Reduce the liquid in the pan to half and then strain - discarding the veg. Place the stock and lemon segments in a blender and zuzz until smooth.
Pour the stock into a clean pan, make a roux with the butter and flour and gradually add to the stock. Add the remaining wine, sugar, season to taste. Boil until thickened, add the cream and pour over the chicken.
We like this with plain boiled new potatoes and a good green veg, such as broccoli or curly kale.

Are they all cut herbs or could you grow them on? Depending on the herbs, you could dry them. Rosemary and thyme - just hang in an air flow and they will dry naturally. Basil leaves can be dried in the microwave. Agree with Mrs W on drying herbs before adding to oil.. Let us know if you need any more info on any of this.

I have a recipe for a poached lemoney chicken - this is for a whole chicken, or poussin, poached and served with a lemon and cream sauce. Would you like me to post the recipe?

Where are you, currydave? We have a local shop that hires out cake tins - all shapes and sizes. They also do all the decorations and cake boxes!!

Where 'up north' are you? Try Devspices.co.uk - good stuff and quick delivery.

Have you tried re-fried beans? 'Sir' loves them.. In a frying pan soften garlic and a little onion or shallot.. add chillies to taste. Cook until soft then add a tin of cannellini, borlotti or kidney beans, cook for a few minutes, then partly mash!! You want to keep some texture, add salt and pepper to taste. Serve with chicken or pork. I only use kidney beans for chilli or bean salad.

Just leave out the head - get your butcher to cut it off for you if you can't do it - but get him to give you the heart and liver. Why do you need rabbit stock? Boning one is not the easiest of jobs.

yes, they are germinating. Keep them warm and moist. Good luck.

Same thing really - just keep moist and warm and they will germinate. Used to do them in the airing cupboard!.

always have salady bits in the fridge - takes about 2 mins, just about as long as the bread takes. I don't do anything posh with it - just chop and serve!!!

You need to make sure that the rind is scored really well - re-do it yourself if you don't think it is deep enough. Then drizzle with oil, rub in salt ( I use sea-salt because it is coxxxxr) and then put into a really hot oven. Flash roast for about 20 mins and then reduce the heat and continue to cook. I guarantee that you will get crackling. 'Sir' and grandson love it!!

Left over garlic flat-bread. Slice thin, drizzle with olive oil and grate some gruyere or cheddar cheese over (not too much) then grill!!!! Gorgeous and if you have some salad - even better!!!

How old is he?? Old enough to know that he needs a balanced diet? Do you have children? If so, remind him that they need to eat sensibly and that they need a good example to follow!

Hi, Woof Woof - glad to have you back - will chat in the pub later if that is ok. Take care.

If your local supermarket has an in store bakery - just ask. Or, your local baker will be happy to oblige, mine always is!

hi, lila-bill, agree with Rustie - you could even cook it on Friday, but without the cheese on top - add cheese and reheat on Saturday. Please be careful to make sure that it is really hot all the way through - especially as you are pregnant. Take care.

I always use vanilla sugar and home made marmalade - use brioche if I have it in, but if not just use good old fashioned white bread from the local baker (day old is best!)

Lemon verbenna is easy to grow - you should be able to buy seeds in your local garden centre (or try Wilkinsons if you have one near you - their seeds are a lot cheaper!). No, you can't use it instead of lemon grass, sorry. Would love to see your handstands at midnight, suemc!!

Didn't stay over - but did try Terry's. As you said, spangled, the food was excellent, fresh, hot and well cooked. Good, pleasant service and the whole place was very clean (always check out the loos!! - yes, I know I am sad!). We would have tried the Magpie, but there was a long queue (outside, in the rain) and 'Sir' would have none of that! Glad we went to Terry's in the end - and the bill was reasonable too!.

Don't think you would want my copy!! Lives in the kitchen and is a 'bit' well-thumbed!! If I find another copy I will let you know!

I have an old copy of Elizabeth David's "Omlette and a Glass of Wine' - not so much a cookbook, more a reminiscence! Very enjoyable on a summer day in the garden with a glass of chilled white wine!

Think I will definately have to stay overnight and try your suggestions as well, spangled. Am SO looking forward to some time alone with 'Sir' - good food will be an added bonus!

Chillies also freeze well - we keep our home grown ones in the freezer or in oil, both keep equally well.

Thanks for the info., Juzza. Will certainly try your recommendations.

Shred finely, add the juice of two oranges and one lemon (together with half the rind grated), cover and cook for 3/4 mins. Sprinkle with flaked almonds!!

'Sir' and I are taking a day off next Thursday and taking a trip to Whitby. I seem to remember a great Fish restaurant there (many years ago) it was black and white and I think you had to go up some steps to get to the restaurant. Does anyone know if it is still there, or can you recommend anywhere else to get a good lunch. Also, we may stay overnight - would love suggestions for places to stay, or to have dinner in! Will be our first night alone for AGES!!!!!.

Add a mashed hard-boiled egg to mine - also the tabasco. You could add two guaco's but they are very rare these days!

My tip is to boil the onions first - my grandchildren love my cheese and onion pie and I always boil the onions then drain and place between two layers of cheese.

Have never heard of them - will ask at the Black Pudding Co when I am shopping tomorrow.

Sorry, Terri, just checked and they only do UK delivery.

Sunday breakfast just isn't the same without some Bury Black Pudding! Can you get it mail order? I will check for you.

Sorry, marto, can't help. I showed 'Sir' the one that James Martin uses and he made one for me from some scrap timber he had. (Sad, I know, but he always has bits of scrap timber lying around!). Hope you find one soon, they are great.

Sarah, would you have rooms at the pub? If so, not too far for 'Sir' and I to visit for a special occasion. Keep us informed!! Best wishes.. Pat

You really need to learn to sharpen your own knives,on a steel. We all have a different way of holding and cutting with them and so, if someone else sharpens them for you they will not cut the way you would. Don't know of this makes sense, but it is like with an old fashioned pen nib - you don't let anyone else use it because the edge changes.

Hi, make mine with good skirt beef - lots of flavour! Agree with the Bisto thing - just adds the edge. That's the way my mum always made it.

Fresh strawberries with Grand Marnier and black pepper!!! Gorgeous, especially in summer when the English strawberries are in season - 'Sir' grows them just for me and I can always tell when the first picking is nearly ready because he buys me a bottle of GM.

Hi, pavilion. Have my recipe here ready to post and Chocolate Beauty has beaten me to it. The only difference is that I never use yogurt - just sour milk!! I also dust lightly with flour before baking. These are just personal taste. Hope it goes ok. Just remember to eat while fresh as it doesn't keep well. Not that you will need any encouragement to eat it - especially with butter and home made jam or marmalade for breakfast.

Sorry. pavilion - had a terrible day and didn't have time to find the recipe - will do tomorrow, I promise

Have one somewhere! Will try to find it for you and post it tomorrow.

My grandchildren use it to make their own pizzas - just split lenght-ways and spread tomato puree on. then they just add their own toppings!! They love it.

My local Asda has it in stock. If you can't find it can I send some?? Just a thought - my local Asian supermarket always has this in stock - not as Grenadine, but as Nick says as pomegrate syrup. Hope this helps.

How many bottles can you open in one night??? No, seriously, he was absolutely thrilled with it - even more so than the big thing with a plug (Don't ask me what that is - he picked, I paid!!). I showed him all the posts about finding the darn thing and he was really impressed that people went to so much trouble for him. 'Bless'!!

Greetings, kassey. Welcome to the site.
Liffey, we went to Icmeler once - just after the big earthquake in Istanbul. I said that I wasn't worried about going to Turkey, because it wouldn't happen again. So, the room shaking in the early hours of the morning couldn't be an earthquake!! But it WAS!!! Not very big (about 5.4, I think) but big enough for me.
Bodrum and the peninsula is fabulous - our favourite spot is Bitez. No nightclubs, fantastic beach, loads of superb restaurants and nothing to do but chill!! Bodrum is near enough, (10 mins by dolmus) for shopping also Gumbet is you want some 'bump-bump' music.
Have a large G & T on me, both of you. With or without green mandarins!

Hi, liffey - my sister thought Bombay was blue too. She is not a gin drinker (can't think where she went wrong!)
Where do you stay in Turkey? We usually stay on Bodrum peninsula.

Hi, Porridge - thanks for the info. 'Sir' sometimes grows squashes and I never know what to do with them - apart from a good stuffing. Will give this a try.

Really old fashioned recipe - was my grandma's - just cover the rice with water, put in a low oven (about mk 2) until the water is absorbed. Repeat this and then cover with full cream milk, add a couple of knobs of butter and some grated nutmeg. Return to the oven until creamy. Seemed to me to take her all day to cook, but was delicious (and my nan was no cook!!)

Agree with you, Fiona. Plym gin with PROPER tonic, no ice and no slice. Will definately agree with the company though. If ever you are in Turkey, try a slice or two of green mandarin in you G & T - totally different.

Hi, Barnster - Bury, not too far. I know because I used to travel to Halifax to buy crickets to feed my spiders. Bury Market is open Wed, Fri and Sat. The fish market is also open Mon., Tues morning and Thursday, but the best choice is available on the full Market days. They do have a website, i will check it out for you.

Cep, where did you get that whisk?? Saw one in Amsterdam airport, didn't buy it because I thought I could get one when I got home but have never been able to find one. 'Sir' would love it - he is really into gadgetty things (just ask Porridge!!)

you need to use dripping (or lard if you are desperate!). Oil just doesn't get to the temperature without burning. Get the tin, or tins, smoking hot before you add the batter. Put them into a very hot oven and watch them rise!! Lots of luck..

You are not alone, 'Sir' is suffering too!!!

Hi, Barnster. Where do you live? Our local market sometimes has salt cod for sale.

I always buy mine from my local asian outlet. They always have a great variety in stock. Worth a try!!

Hi, Roscon. Have a recipe for Diable (a kind of victorian devilled sauce) which uses leftover cooked meats. It is made with slices of meat in the sauce, topped with breadcrumbs and baked. If you are interested, I will dig it out for you.

Know what you mean about Reza!!!

Sumac is used in Turkish recipes - I think it is a blend of spices. We always bring some back with us, so can't say if it is available here. I would try an Asian outlet. 'Sir' uses it a lot with chicken (his favourite meat). He tends to use it with oil as a rub or marinade. Hope this helps.

I always thought that PTFE meant 'Pan To Fry Eggs In'

Fell into it by mistake. Friends of ours had a restaurant (very small with limited menu) and when the chef left they asked me to take the job "Temporarily". Stayed until the owner died, would have kept it on, but could not afford the price at the time. Was really hard work, but I loved it. Long hours, not much money - depends what you want out of life. I was lucky, have a great hubbie, no mortgage and only my daughter at home.
Can't advise you what to do - I don't know your commitments - just have to say that I enjoyed every moment. Still have tales to tell about drunken waitresses, Policemen partying to celebrate a good 'collar' etc. etc. etc. Wouldn't have missed it for the world.
Good luck in whatever you decide, hope it all goes well!

Everything over-garnished! Did we really do that back then?? Think I did!

Don't forget to add a knob or two of butter!!

You used to be able to buy saltpetre at the chemists.. don't know if you still can, but it could be worth a try.

Asda are doing a truffle butter this christmas. Don't know the price, but it may be worth a try.

Love truffle with scrambled egg and smoked salmon for breakfast on Christmas morning. Just a word to the wise, if you haven't used truffle before, it has a very powerful taste. I would use just a little at first - if you really like it you can use more next time. Hope you enjoy.

Hi, Shnookina. I have only ever made them with icing sugar and egg white. They always turn out ok and the children love them.

Thanks, Livewire. Had a quick check, looks like it may be one idea. Will try it out on the 'darling' child tomorrow.

My grand-daughter has 'volunteered' me to make christmas biscuits for her class party next week. Some of the children are vegetarian and some have nut allergies. Previously, I have made gingerbread, butter cookies and brandy snaps, but would like to do something different for them this year. Any suggestions would be welcome.

Do you have a local deli? These are usually very good at this sort of ingredient.

hi, sugarpuff. Had my gall bladder removed. Know what you mean, but I still use chillies in small quantities. I tend to remove the seeds as I find this is less likely to cause any problems. Hope you keep well.

Dead easy - don't know how many you want to cater for but this is for a pint of milk which will serve between 4 and 6.
Reserve about 2tbls of milk from a pint. Bring the rest to a gentle simmer. To the cold milk add 1tbls of cornflour and mix to a paste. To the milk in the pan add sugar to taste ( I usually add about 2tbls) and a small knob of butter. When the butter has melted add the milk and cornflour mix. Bring gently to the boil stirring all the time and simmer until thickened. At this stage you can add any spirit you wish - e.g. Brandy or Rum - then simmer for 3 mins. serve hot or cold.
Hope you enjoy.

Hi. Frexy - go onto Christmas topic 'How's your bird? thread. We have been having a discussion on this very subject.

If you are making snowballs - put a dash of lime juice ( I use Roses) in the glass first. Swish round the glass and then empty out. Put a splash of brandy in and then your Advocaat and lemonade - Don't forget the cherry!!

Hope the radish go ok, Mary. Celery is not too hard to grow either and you can pick it while still tender and use it as a veg. Braised in herbs and white wine.

Finely chop your cabbage. Place it in a pan with the juice and zest of one orange and 1/2 a lemon. Cook for about 5 mins. (you want it to stay crunchy). Served with toasted almonds sprinkled over. Delicious.

Always keep mine in the salad chiller in my fridge. No problems in summer because we grow them and I just collect fresh as and when I need them.

Sorry, Dave...., what do you mean by 'ethnic type stuff'?

Hi, cep. I have a recipe for Lobster Newburg in a VERY old copy of the Readers Digest Cookery Year. Don't know if it is in any of the more up to date versions.

Thanks, Livewire. Thought I was right but was confused by Jeni on Bites tonight.

Can someone please enlighten me - I thought that peanuts were groundnuts and that, therefore, the oils are the same! Is this not the case?

I know that rock salt is mined inland - in Cheshire for example - and sea salt is obtained from sea water. I always think that sea salt tastes sweeter than ordinary salt - but that may just be me.

I do a mean duck with plum sauce and pasta - but doubt you will have any leftovers. Good luck with your duck.

Hi, Lizzie. Just to let you know that I cooked your Chicken in Beer for dinner tonight. Everyone loved it! One grandchild had 4 pieces - she is a growing girl. Thanks again for the recipe. Lots of and

Hi Luvdocta - many thanks for the offer. I do have a good Asian supplier very near and can usually get what I want. Was just struggling with the cayenne for some reason. Hate to run out of it.

Hi, Devs. Printed off a mail order form today. Will certainly check out next time I am having problems. Thanks.

Old fashioned plum pudding doesn't have alcohol. But any recipe can be adapted - orange juice will not curdle the mix, or as Leslie says use a fruit tea.

No Sainsbury near to me. Asda, Tesco and local suppliers. Was getting desperate, have just used my last bit tonight.

Checked out your site - order will be forthcoming when Sir decides what else he wants!! Thanks for the info.

Agree with Livewire - rump is best for burgers. Mince needs to be cooked either very quickly or for a long, long time - doesn't work for burgers.

If you are going to use the zest - unwaxed is best (hey, that nearly rhymed!).
Agree with Goldie, it is quite easy to tell if you know what you are looking for. Asian outlets tend to have unwaxed - but more and more independant greengrocers tend to have them. The problem for the supermarkets is that the shelf life is not as long and they don't look as 'pretty'

Then my day has not been a total waste.

Thanks for that - will check you out.

Antipopup - don't give up! Can't help with your query, but you are not alone out there.

I am struggling to find cayenne pepper at the moment. Have tried all my usual sources - Asian supermarket, supermarket, deli - no luck! Does anyone know if there is a supply problem?

Sounds pretty good to me. You could also offer a garlic mayo for those who don't like Marie Rose. Good luck with it, let me know how it goes.

Hi, Lizzie. Thanks for that. Will certainly give it a try. Sounds just my kind of recipe - simple and tasty (one might almost say just like me - or then again, only the simple bit).
Take care.

Any time you like - just bring white wine.

Did grilled lobster with garlic butter and cheese at weekend - Sir and I were alone for a change - if I say so myself, it was pretty darned good!

Surprising what you can do when the urge takes you! Even had to wait for the lobsters to be boiled.

Clean your frying pan like a wok. Wash with hot water, no detergent and NO aabrasives. This work for me.

First off - DON'T LET ANYONE ELSE SHARPEN YOUR KNIVES - second, do you have a good, old fashioned sharpening block? this is the best way to do it. Only you can sharpen a knife to your cut. A butcher taught me how to do it, and I still sharpen my own by hand.

No, it is all to do with the ripeness. If the fig is very ripe, then the skin will be tender and fit to eat. If you are not sure, then just eat the flesh.

Yeah, flaky, you are right - dead man's fingers. My only excuse is that I had had a very hard day.

For a pav. you should make a base of merinque and the build up the sides before baking. This way you will have a natural 'basket'!

Try sprinkling with a little water before baking.

Hi, Flaky! Welcome to the site. I have made stock in the pressure cooker and would agree with Mrs Woof Woof. You do need to dry roast the bones first. But why not just boil them after roasting? Reduce the liquid to half by first boiling and then simmering. Looks after itself! Just don't go out to lunch.

Prepared my first lobster in a caravan with one, reasonable, knife and a copy of Readers Digest Cookery Year. Made Lobster Thermidor and have been making it since. I, personally, just discard the head and lady's fingers.

Food Hunter and (sorrry, James darling!) Deck dates. waste of James' talent.

just come to me - the name is ROMA, they also have a cafe. Hope this helps.

Have you tried Katsouris in Bury Market Hall? Not an Italian deli but covers a wide spectrum, or you could try the one on Manchester Road from Whitefield to Bury - cant remember it's name at the moment. If you are coming from Manchester along the A58 it is on your right just before the turn for Radcliffe. If I remember the name I will post it tomorrow.

Sorry to tell you this, but I have 4 bottles of truffle oil in my cupboard. They came as part of a wine deal (12 bottles of reasonable Italian wine, plus various food items and, usually some kitchen equipment for £50 plus p&p)

This recipe has never gone wrong in the history of man (but I have never known a man cook it before)!

Sorry, bananarama. If you can add butter and more salt that's my type of food. I am sure that others will be of more use to you.

Hi, Helen's Mum. Here are the quantities (for 4 persons) for Tarragon Chicken.

2oz butter
4 chicken portions ( I use legs, split into drums and thighs, skinned)
1 family size (med) pack plain crisps
4oz grated mature cheddar
1 tsp dried tarragon
Pepper - you should not need salt because of the crisps, but go with the flow (I put extra salt on ready salted crisps!)
Hope you enjoy this. When my daughter went through her veggie phase, she would not eat the chicken, but loved the topping.

Skinless chicken breasts, pour over a good tomato sauce (preferably home-made). Place slices of mozzarella on top and bake (covered) in oven for about 40 mins. Remove lid for last 10 mins. Hope this appeals to you.

Chicken and crisps - gorgeous! Chicken portions (skinned and brushed with melted butter) Mix crushed crisps with grated cheddar cheese, tarragon and black pepper. Pour over a little melted butter and bake for about 40 mins or until the chicken is cooked. If you fancy this, I will post the quantities tomorrow. My family love it - and it is great on a buffet.

Thanks, Rustie. Just checked out the info.- Would have to eat about 10 tonnes of goulash to have any effect, but the info is worth knowing.

Feathers, where do you live? Am a Lancashire Lass and have never heard of Waterfields.

Hi, Kea. Agree with boiling a finely chopped onion before adding it to a good cheddar, never tried it with the egg though.

Thanks.will try that site, spadge1. Helen'smum what is goig on?Paprika is hungarian!!

Hi, does anyone have a recipe for paprika paste. Need it for a Turkish recipe and can't find it anywhere.

Hi, Anna, for pickled onions I use Welsh onions. Don't know if you can get them in Italy. Can we send seed to you? If so, when they are available, next spring, I will send you some.

Sorry, have to say that I love watermelon - ice cold, in Turkey when it's hot. Newkidontheblock, you are right about corn not being digested. Tofu, what is that all about? Hate the stuff.

Hi, foodies. Does anyone have a recipe for paprika paste - I need it for Turkish recipe. Have tried searching but without any luck. Local deli has not got, neither has local asian supermarket.

Don't know, but as he comes from Yorkshire I bet she was - maybe not proffessional but good.

This serves 6 (or 4 if you are hungry)
1lb Lambs liver ( sliced and tossed in seasoned flour), 2 small onions (finely chopped), 1 clove garlic (finely chopped),
Sauce: 1tbls orange juice, 8tbls Red Dubbonet (I use a full red wine), grated rind of an orange and a little grated lemon zest, 2 tbls chopped parsley.

Cook onion and garlic in oil and butter until soft and starting to colour. Add liver in a single layer and cook (over a low heat) until the blood just starts to run. Turn liver over and cook for a slightly shorter time. Remove liver and arrange on a warm serving dish, cover with onion. Keep hot
Stir orange juice and Dubbonet into pan juices and boil rapidly until reduced by half. Remove from the heat and stir in most of the parsley and orange and lemon zest.
Pour sauce over liver and garnish with remaining parsley and zest.
Serve immediately.

Hope you enjoy this - it has been a family favourite for a long time.

I have a great recipe for liver with orange juice and dubbonet ( I cheat and use red wine). If you would like it I will post it tomorrow when I have a chance to sort it out.

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Hi, it's me again. Thanks to Snowy - I made your 'Quick lemon souffle' and it was just as I remembered, but better. Sir and daughter refused to try it - they said one go at Lemon Fluff in any lifetime was enough. However, my grandchildren ate it, loved it and came back for seconds. Having tasted it again, I have to say that I think it is a childrens sweet. Still, a great success. Thanks to you all out there.

Thanks, Debbie. That looks to be just what I was looking for. Seems that 'sir' is in for a treat this weekend. (culinary type, of course!!)

Thanks for that, Livewire. Not quite what I was looking for. More an 'old fashioned' recipe. When my mum cooked ox-tail we didn't have grapes. Am I showing my age???

Hi, it's me again. I promise that I can cook and as I have (at last count) some 60 cook books of varying vintages, it is possible that I do have a recipe. However, dipping into this site has led me to believe that what you lot out there don't know about recipes isn't worth knowing. So, here I go. Bought an ox-tail at my butchers yesterday and have promised 'sir' that I will cook ox-tail stew. I thought I was doing soup, but he insists that is should have 'lumps' in it. Any suggested recipes? Have tried Google but got bogged down.
Thanks in advance.

You can tell if mange-tout are fresh by snapping one. If they are fresh they will SNAP crisply, if they are a bit limp - forget it. You could also grow your own if you have a garden, they are readily available as seeds and grow, virtually, untended.

I have previously stuffed a boned-out chicken with, first, a layer of stuffing (any well flavoured one you prefer); then a layer of parma ham; followed by a layer of mushrooms (cooked with garlic). Stitch the chicken up and truss with string. Roast as normal. This slices beautifully and you will be surprised just how far it goes.

Hi. Try a beef tomatoe scooped out - then crack an egg into shell, grate some good cheddar on top and bake for about 10 mins. Great with crusty bread or try with ciabbatta rubbed with garlic and oil and then grilled.

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Many thanks to you all - Livewire and Snowy, it looks like this could be it. I remember that I got the recipe from a lemon juice source (think it was a Jif bottle). My only excuse for this recipe is that it was long before I knew how to cook PROPERLY (as hubbie says!).
Will give it a try this weekend and let you all know the results.

I am new to this website and it is the first time I have every posted an enquiry, so thanks to everyone for their input and time.

Hey, Livewire! I think you may be on the right track with jelly and evaporated milk. That certainly rings a few bells. Any chance of a recipe? Maybe a wicked aunt made it for you! Thanks for your input.

terrrydox. many thanks for your interest. Cardboard wasn't in the list of ingredients, but it certainly tasted like it. Will update you if I find a recipe.

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Many years ago I made a dessert called 'Lemon Fluff' it was awful, and to this day every time I make a success of a new recipe someone reminds me of 'Lemon Fluff'
If anyone out there has a recipe for this, one that they are sure will work and not taste like cardboard (as per the original), I would be eternally grateful.

I would love to serve it to my family once again - but this time knowing that I have got it right.

Truffles love chicken. Try thin slices of truffle and foie gras UNDER the skin of a chicken and then roast.

A favourite New Year breakfast in our house is scrambled egg with truffle - very indulgent, but a great start to the new year.