Is this the one you are looking for?

[link]

Is this any help?

[link]

[link]

[link]

[link]

The combination of samphire and parmigiano may be a little salty. I think I would leave out the parmigiano and add some fruit such as pink grapefruit, or nuts such as pinenuts, walnuts or macadamia.

Sounds lovely! Thanks for the feedback, if I see it I may well try it myself.

Glad to help. I think there are others on the internet, I just did a search for "picnic loaf" to start with and saw where it led me.

I like the idea of using Paul Hollywood breads too, I don't think you can go far wrong with them.

Good luck with the show.

I think this is what you mean.

[link]

This one also looks good.

[link]

And I remember AWT doing one where he hollowed out a large cob loaf and filled it with layers of veg as well.

Hi,

I've done a little search on the internet about Canadian Bacon, and it seems it is what we would call ham.

The first link shows pictures of what you are looking for:

[link]

The second link, if you scroll down to "step 2" says that Canadian Bacon is essentially a lean ham

[link]

The third link may also be of interest to you.

[link]

Hope this helps to recreate the dishes you want.

I've never had it myself but from what I've read it can be used in the same way as beef, calf or pigs liver.

Please let me know how it cooks and tastes, ie does it have a stronger flavour.

Sounds as if it could have been samphire to me.

[link]

Not myself, but this is a lovely site [link]

I know what you mean though, Rick actually says...... lots of garlic (very slight pause) about 15 cloves.

So I can understand your confusion.

No, it gives a weight for the garlic rather than the number of cloves.

Hope you enjoy it

The recipe is here

[link]

Most large restaurants have industrial ovens made by people such as Rational, they have their own heat probes and can also sense the weight of meat put in the oven, they just programe them to cook rare, medium or well done.
They also cook with steam and dry heat.

[link]


They also have hot lamp servery units to keep food moist and warm ready for service. (as long as the lamps aren't too hot as Nick Nairn found out in a strange kitchen on Put Your Money Where Your Mouth Is last week and his fabulous beef overcooked!)

Along with the dry and wet pot Bain Marie's for the veg, life in a restauant is a little different to your normal home kitchen.

I used to work for a commercial kitchen equipment service and repair company and we had a few of the larger brewies as customers. When one of those Rational's went down in a large busy kitchen it was my job to get an engineer to them asap, one customer had a 2 hour response time in their contract.

What used to drive me mad was when a chef would be on the phone screaming at me his microwave had gone wrong so he couldn't cook any food. A lot of the chefs prefered to cook all the lunchtime service the night before and reheat in the microwave when ordered.

What type of potatoes CAN you get?

Try this one then.

[link]

My old Good Housekeeping recipe I used back in the 70's goes like this.....

1 level tsp sugar
4 tbsps milk
¼ oz dried yeast
8 oz plain flour
½ level tsp salt
½ butter or margarine
1 egg, beaten
Jam
Deep fat for frying
Sugar and ground cinnamon to coat

Dissolve the sugar in the milk and activate the yeast in the usual way, Mix the flour and salt and rub in the fat. Add the yeatst and egg and mix to a soft dough, adding a little more milk if necessary. Beat well until smooth and leave to rise until doubled in size, Knead lightly on a floured board and divide into 10-12 pieces. Shape each into a round, put 1 tsp of stiff jam in the centre and fraw up the edges to form a ball, pressing firmly to seal them gotether. Heat the fat to 360F and fry the doughnuts fairly quicly until golden brown (5-10 mins), drain and toss in sugar mixed with a little cinnamon.

But I did find the jam leaked out, maybe I didn't seal them properly.

the more modern approach seems to be this.

[link]

[link]

Well I would either very simply cook them in garlic butter and serve on a bed of rocket, baby spinach and watercress with slices of avocado.

This looks and sounds good ~ [link]

Or this one [link]

I don't have a recipe, but if I was going to experiment I would use James Martin's recipe for rhubarb ice cream he did last week on Saturday Kitchen.

[link]

I would also buy a jar of ginger in syrup, add some of the syrup to the rhubarb and chop some to mix in too.

Probably too late now, but I don't understand the question.

Baby scallops and king prawns as a starter, or a starter to go before them?

Have a look at this link, it has the recipes from the series.

[link]

Yummy

Teriyaki is a good start to marinade, or just brush over if you make it into a glaze. Just
Soy Sauce, Sherry, Garlic, Ginger, and sugoar or honey.

This one is a sauce you brush over toward the end of cooking, good for chicken or sausages (depending on the type of sausages you have)

[link]

This is a good marinade for salmon but I tend to use a finely chopped chilli rather than sauce

[link]
or just lemon / lime juice and dill.

This Jamie Oliver trio of kebabs is worth a look.

[link]

Corn on the cob I would just do with black pepper butter.
Vegetable kebabs I would just marinate in olive oil, cider vinegar, lemon and herbs

Very easy for most things

[link]

Here is a good sauce to serve with sausages or burgers

[link]

You may find this helpful too

[link]

Don't forget the marshmallows for later

What sort of food are you having?

Red meat? Chicken? Fish? Sausages? Burgers? Veggies?

More info please

Hi Karen, what a lovely thing to say, I have noticed you doing a fair bit of helping as well.

As for the site, please don't blame me when you spend too much

Yes I agree with Karen, you can use milk chocolate or white is good too, but you may need to reduce the amount of sugar in the recipe.

Have you got a particular recipe in mind?

Nice recipe!

Will the racks be already tied for you by your butcher or are you doing that part yourself?

I was thinking if you are doing the tying you could marinate the racks first then drain and tie up, reduce the marinade to make the glaze and baste while roasting.

If it is already tied up I suppose the same principle but not sure what you would use to marinate in and probably have to spoon the maninade over a few times.

Would really like to know what you decide and how it goes.

Hi Lee,

I don't think you need to sear crown roast of lamb, (I have checked a few recipes and they don't say it is needed just in case I was wrong)

Out of interest what are you glazing it with? Would it be worth considering marinating the racks before roasting as well as putting the glaze on when required during cooking.

Checking the recipe in the link I gave again, I see the Scottish Macaroons are not cooked again after adding the sugar to the mash, so adding flour wouldn't be such a good idea.

I have other variations on this in one of my old cookery books from the 70's called Potato surprises, and Irish apple and potato cakes.


Both say to boil the potatoes whole then drain, peel and mash. I point this out as it may keep the potatoes drier than peeling first and cutting up before boiling. They both have milk and butter added, but also have plain flour mixed in to make the mix the right consistancy, which could be the answer to the original question.


The potato surprises can have caster sugar OR salt added then dusted with icing sugar or sea salt after deep frying. (it adds you can add grated apple, pear or chopped banana to the sweet ones. Or bacon, onion or parsnips to the savoury ones. I also like the idea of cheese)

The Irish apple and potato cakes, the mashed potato is rolled out like a pastry, sliced apples put on top then covered with a lid and crimped like a pasty.

You can also get potato flour of course, for sweet or savoury recipes.

I suppose this is why Britain has started putting a Union Flag on British produced food.

Sorry tho Jenni, I had to read your post twice before I realized you meant Iceland the food outlet not Iceland the country.

I think it was the air miles bit that put me off. I was intrigued why anyone would go to Iceland (the country) to buy a few easy meals.

Hi Karen,

Try here:

[link]

Here is something a little different but may be helpful.

[link]

They are also a Traditional Scottish recipe using mashed potato

[link]

I have never made them myself so didn't like to comment, so the only thing I could suggest is that you need to really dry the potatoes over a low heat before mashing them.

Hi michael, are any of these any good?

[link]

Cucumber sandwiches?

Yes lovely for ladies having tea on the lawn, with a cup of Earl Grey (without milk of course) but not so much for the hungry males doing the batting, bowling and fielding, not to mention the upiring.

A good ploughmans, Gentlemen's Relish Pinwheels, giant cheese straws, or a big platter of cold cuts with cole slaw, hot new potatoes and various salads is good too.

I will also never forget HFW doing the whole salmon in the clubhouse sink!

This is also a good site to give sandwich filling ideas.

[link]

Hi Debs,

Try doing a Google search for "English Muffins" there are lots of recipes including Delia and Jamie.

If that doesn't work for you then come back and I will try and post a few links.

That should read:

UKTVinfo@bss.org

They have been really helpful in the past.

If you still don't have any luck. Try emailing here..... they may be able to help.

UKTVinfo

I have just tried and it worked fine. Have you made sure you are logged in when you try, and are you in the UK as normally these are not open to non UK residents.

Good luck

This may help.

[link]

Sorry, got distracted by the phone and didn't see the last two posts before I posted.

The middle link could be the best as it uses milk, not cream

You could try making your own caramel sauce from sugar, butter and milk or cream. Here are a few ideas that may help you.


[link]
[link]
[link]

Is it this one?

[link]

If so the ingredients are all there.

Hope you feel better soon Old Thatch

I remember when I was a child my Grandmother used to do hearts but she refused to remove the tubes as she said it was wasteful. Put me off them and my mother (her daughter) refused to eat them. It was many years till I tried them again and found (like your method) they really are lovely.

Will try your way of cooking them next time and let you know what "adaptations" I make, if any.

Take care

In case Old Thatch doesn't see your latest question Sue, can I just say that the way I read the recipe you put the onions in raw, as as it says at the end it is up to you if you want to add wine or stock to make a gravy.

Hope that is correct and Old Thatch doesn't mind me butting in.

Let me know what facilities are in the hall, for hot (chillies and curries are good) and cold, and I will think of desserts, as will others here I'm sure.

Plenty of time yet.

More info needed Lynn.

Are you just thinking of cold or hot too?
How much freezer and fridge space do you have (although in November a garage would be fine for storage overnight)
Is it at home (lot of people) or in a hired hall, if so what equipment is there?
What time of day is the event, lunch, afternoon, evening?
Will you be doing all the work yourself or have helpers?

To start with though, I would go for a selection of roast meats. Turkey, ham, beef, lamb, pork. (which can be cooked, carved, frozen then defrosted)

A selection of fish (this would need to be done the day before or on the morning) A whole salmon or two, king prawns, lobster, smoked salmon.

A selection of paté, such as chicken liver, pork, mushroom, vegetable and maybe a couple of terrines. These can normally be kept in the fridge for a few days.

A few quiches. Ham, cheese and onion, mushroom, vegetable. All can be frozen.

A selection of pastries, pork pies, pasties, sausage rolls etc, all of which normally have good use by dates if you check. (scotch eggs too)

Vol au Vents, always go down well. With condensed chicken or mushroom soup. Or fillings of your own with egg mayo, cream cheese etc topped with something colourful like half an olive, a slice of red pepper that sort of thing.

A selection of cheeses, maybe lots of those little individual ones plus a few large ones. With crusty bread, crackers and lots of pickles.

Salads would have to be done on the day of course but there are loads you could think of.

Sandwiches of course, but depends on how much time you have.

Those are a few cold ideas. Let us know if you need more.

You can't. There used to be a search engine but for some reason it was taken away.

I sometimes find things by searching on Google for words or chain of words then also type uktvfood, that may help.

I have, but not sure how much I will get away with putting on here and can't find it online to give you a link.

I'm sure if you've made it before you know the method, so here is an idea of the ingredients to serve 4 using 16 large tiger prawns and 4 slices of ciabatta.

The rest would be extra virgin olive oil, thumb of ginger, 2 cloves of garlic and 2-3 red cgukkues,
Then just lemons, flat-leaf parsley, sea salt and black pepper.

Hope this at least helps.

OK, but only if you mooooooove over

Oh, "reply totally meaningless" ??????

So what's new?

I was wondering what on earth you meant Barsh. Have you been naughty again?

Depends on the stuffing. Jacket potatoes are fine for cooking the reheating, and a lot of stuffings would be too.

I would say it depends on the meat, the marinade and whether it has been kept in the fridge or not before that can be answered.

Also try a homebrew shop. Or maybe ebay

Was it by a particular chef on a certain program? If not try this link to Google, there are lots of different recipes.

[link]

Not sure about the jar of red peppers as some people who are allergic to chilli are also allergic to any sort of peppers.

To play it safe I would go for a creamy sauce, with chicken, bacon, mushroom or fish.

[link]

I think different foods affect different people in different ways.

I think I would go for one by Ken Hom. [link]

Hi skud10,

There are many many different recipes for nut roast online. Try doing a Google search and see what combinations of ingredients you think you would like. There is also one on this site by Celia Brooks Brown [link]

They don't ripen the same way anyway do they? I mean, they stay crisp and don't soften the way our usual pears do.

It is lovely. But it is a Bread and Butter Pudding, not a Bread Pudding as requested.

Try these links as well.

[link]

[link]

Oh yes. There is no arguing with that!!!

When is the day, I will keep thinking .......... Had THE best pot of crab ever at the weekend, but I am also thinking of making chilli/ crab linguine in the near future.

Exciting? not sure. But the classic salmon or crab mousse (with cream cheese) wrapped in smoked salmon is normally a winner with a little salad on the side.

Special occasion?

This one? [link]

It doesn't suprise me she got back to you personally, she does seem a lovely person. It is just a matter of timing and I wasn't meaning to criticize Rachel in person.

Yes I agree David, most of the advertising for bloating and constipation seemed to be aimed at women. Whereas men just seem to get wind.

Have you never tried chicken pancakes babsky? Something worth trying in the future.

Although with this recipe I think would just make 2 large pancakes then slice the chicken and put it between them.

Pancake chicken sandwich!!

Sorry, I may have forgotten the link. Here it is again. [link]

I think this one would do just as well with chicken as it does with duck.

Ha ha ha Barsh, we are talking about the loaves not the fishes.

All I can say is that bread can cause bloating to some people, that doesn't mean it does to all people, but if your friend is a sufferer then it does stand to reason that she wouldn't want to eat bread, even if it was your own delicious home made.

Well I don't feel anyone is bickering, nor do I think the UKTVFood team would have put it here without her knowing.

But who knows.

I've never eaten heart cold, but now you come to mention it I can't see why not and may even try it myself.

Well maybe a little silly to start the new section when she was already "in foal" then.

I have to agree, when I saw the new heading regarding Rachel's baking clinic I thought the questions were for Rachel Allen and that she was going to be responding. Unfortunately that doesn't seem to be the case so I'm not sure what the point is.

It can also be difficult getting a reply from the website or chefs about any particular recipe, however, there are other messageboard members who are happy to help or just to discuss things, so don't give up yet.

How strange, I haven't seen any other posts. Sorry posset, wouldn't have suggested elsewhere if I'd seen any other posts.

Does dusting the meat in flour before putting in help? It was the only other thing I could think of but not having used a slowcooker didn't like to in case the flour doesn't cook out.

Not unless you feel you need to, I would taste half way through cooking and adjust then.

I'm sorry to say that I don't have and never have had a slow cooker. As no one else has answered I wonder if this link may help you.

[link]

To make it into a pasta sauce just use it in place of the tinned tomatoes you would normally use. It is just very finely chopped then sieved tomatoes. Don't dilute it, it is done that way to get a good consistancy and good flavour.

Hi Ken.P.

I have been on these boards for a few years, but not as much recently. Tell me, are you wiating for replies for questions or from the website itself. I and others will be more than willing to try and help with any foodie questions.

This is a good basic curry sauce recipe you can add to as you wish.

[link]

Sweet and sour sauce does not contain either dairy or tomatoes.

Have you tried making "creamy" sauces with soya milk/cream such as Alpro?

Will keep thinking of more ideas.

I did a quick Google search using the words "eggless pancakes" and lots of entries came up. Give it a try and good luck

OK, so the ebay one has still been removed. It has never been a problem in the past, especially when buying Saltpetre for sausage making, as it is one of the few places you can get it from.

Still, at least the Amazon one seems to have been approved and I guess any other online store or high street shop.

I think the moderators must be getting confused. In all the years (about 6) I have used these boards there has never been a problem with giving company names or posting links to any item being sold.

Unless the rules have been changed, in which case could the mods please post to that effect, there should not be a problem with the links I gave, so here they are again.



[link]

That's why I thought I would test it out for you

Cottage pie and spag bol

Your pancake one sounds good, may well try that soon.

I also like my chili con carne in taco shells or trays, with avocado, salsa and soured cream.

I have seen on another messageboard that Makro sell it but not sure if other large supermarkets do.

Most supermarkets with their own in house bakery should let you have some.

There seem to be different variaties, but in general they are harvested July to September and are ready to eat as soon as harvested but may be kept in commercial storage for up to a year. Supermarkets normally sell them ready to eat.

Sorry this is all I have found out by searching the net.

I wan't aware there was a particular month. Whenever they are available and ripe would be when I would go for it.

I would follow a normal Danish recipe such as this one from Paul Hollywood, but replace the stewed fruit with cinnamon, caster sugar and sultanas.

[link]

Is it this one? [link]

You will have to empty it out into a saucepan and do it that way. Just heat it to boiling point then reduce the heat a little and keep it going until you have the thickness you need.

It should be fine, I've not had any problems in the past.

I remember Gary Rhodes doing his Smoked Haddock Scotch Eggs, but not bacon or ham ones. However, Mrs Beeton did.

I wonder if this will give you enough info to do what you want, it is a recipe for her Forcemeat that she then uses to make Scotch Eggs.

[link]

[link]

Someone else may come up with one for Gary though.
Good luck

Well to me a really good vegatable stock is just as tasty as a chicken one, in fact quite often when a recipe says chicken stock I only use water anyway.

But you can make a veggie stock richer by adding lots of herbs, wine, soy sauce, tomato puree, and maybe some Hendersons Relish (similar to Lea and Perrins but without the anchovies)

Macaroni is something I just cannot abide. Yukky horrible stuff !! Hated it from childhood.

But if your fiance really wants some Trish, have a look at this link to Mrs Beeton's recipe.

[link]

Good to see you back Jenny.

Does this link help at all?

[link]

I would just use vegetable stock, it has always done for me.

I kind of agree with most that has been said here.

I freeze liver I have bought from the supermarket, even though it advises me not to. The reason I stll do it is that although there may be some deterioration but it won't kill you or make you unwell.

The liver has either been frozen before or, should really be frozen straight away to give best results, and of course from the supermarket, that isn't the case.

When it comes to feezer burn ~ the supermarket packs are normally vacuum packs so that is not an issue.

I would also like to add that when I had a Master Butcher nearby, he used to have frozen liver which he would defrost and still tell me it was fine to freeze again when I got home. Which I did, often.

I also make my own paté David, but normally with the frozen chicken livers rather than lambs liver. For me a good plate of lambs liver lightly coated in seasoned flour then quickly pan fried, with onions, mash and a good gravy is the way to go.

I'm afraid not, I would probably do the "pick your own" route and then "freeze you own".

Not very helpful for this year, sorry.

Something I've never made so can't reccomend a particular recipe, but there are lots on the internet, including ones from Nigella and Delia.

[link]

But I have to say I would probably go for the one on this site by Michel Roux Jnr.

[link]

No probs Lesley, it's Rosti btw. Thought I hadn't seen you post for a while, then again not many do these days. How are you?

The lovely bakelite model I bought and paid for, for Martino didn't work, so Mary in Australia gave another one to Martino.

No I never heard how it worked.

No, he never paid me for the one I bought for him, or the postage or my time and trouble.

Yep, that was the link I gave

Fine, yes, ok.

But as I said, it is a choice between repeats or blank screens, which do you prefer?

Every programme, series, show, whatever, has copyright and has been bought by endless channels. Why do you think this one should be able to just go out and get whatever and whenever?

Just compare how many of you are on here complaining about repeats against how many viewers are actually watching those repeats and I think you have your answers.

It is a case of showing the same shows again and again, or a blank screen - which would you prefer?

If her new show starting soon has already been sold (for repeating) to another American company, or elsewhere, yes it could be quite a while before it would be available here.

Is this any help? Sorry I haven't seen the programme.

[link]

I was wondering if this could depend on the type of prawn used, rather than the way they are cooked.

Maybe it does, maybe it doesn't, but you can't change what the channel was "invented" for, or designed for if you prefer.......... repeats. That is what the whole of UKTV is about, not just FOOD, but all of them.

If you can't find it next time, try here. [link]

I understand this had been on before and it was only the highlights shown over Christmas, but I don't think it now has a regular spot unless there is a new series or the original is repeated.

Why and how?

The whole channel survives on advertising and fees coming in, so Freeview would somehow defeat that wouldn't it?

Why?

I mean, exactly why did you think there would be different cookery programmes when the whole point of UKTV is to show mainstream repeats?

I still can't understand, after all these years, why this is still asked.

Don't worry if you get the wrong section.

I can't help you myself, but if no one else comes up with an answer try asking here. [link]

""Roquito® Hot Sweet Chilli Peppers (270g) marinated in a sweet brine ""

as it says in the link

We were looking forward to it too, but I agree it was very disappointing.

What made it worse is that I came on here to check out the recipes, and they are incomplete too from what I could see.

Some supermarkets have them, or if you have a speciality cake shop near you it could be worth asking them. If not try here

[link]

I have popped an answer to this on the Recipes section, didn't notice this one but please look there. Good luck.

Have a look in Tesco to see if they do the Merchant Gourmet range, if not they are available online from Merchant Gourmet direct.

[link]

Unless you were looking for fresh ones, in which case I'm afraid I can't help unless you have a local deli or market who might have them.

Dear TerryDox, are you really trying to tell us, without really coming clean, that you suffer from a soggy bottom?

I agree, they are fine re-heated, I used to freeze leftover ones for future use.

Fudge's Mum was the name I think.

Is this the one?

[link]

Two thirds going by this site. Any help?

[link]

I saw it's better here though or over the gate. Is Fudgie on there our Fudgie from here too do you know.

Hey, great to see you too, need anymore leftover chicken ideas??

Use any chicken liver paté you have but replace the brandy with orange juice. Also use the zest of an orange.

I would top with butter as it also give a nice looking finish. You could also decorate with some thin orange slices.

Is this the one you mean?

[link]

If so, it seems to be used in this quick curry and says how much to use.

[link]

I'm sure you can substute the main ingredient for another meaty fish or chicen

I find the best way is to put up a list of names beforehand and let people put what they intend to bring next to their name.

That way people can bring whatever they feel happy with and won't be pushed into making something beyond their comfort zone or have to buy something they normally wouldn't.

My feeling has always been that you can't copyright the very basics. But anyone who comes up with something really different they should get something back if they are willing to share it, even if it is only the pleasure from the acclaim of others.

However, if someone puts in the time and goes to the expense of creating a book, getting it published and put on the shelves. Or on the other hand have enough good, new ideas to get on TV. Then the copyright is deserved and should not be abused by others.

It is a minefield, with so many different angles. My daughter is a lawyer and has also had an interest in intellectual property laws. One question I had and have never had answered properly is the question of copyright on these message boards.

I have put many of my recipe ideas on these boards in the past therefore giving this website automatic copyright. I have also put them on other boards at different times (including the BBC where I see you are also having a discussion padda1) so how does that affect the copyright? Am I breaking copyright laws by posting a recipe idea on more than one site? Could this website sue me for putting my ideas other places? And, what if I then decided to put them all together in a book. Would I have to seek permission from the various websites to publish?

Good luck with the dissertation.

I use a simple scone base. Check out this one by Roopa Gulati [link]

No problem Eileenmam, hope you are still enjoying your soda and black.

Yup, that perfectly shows the confusion of the difference between carbonated "soda" and carbonated water.

The question in the link was about carbonated water but then went on to mention the acids added to carbonated water to make sodas or soft drinks as we call them.

The answer was directed to the acids in soft drinks/soda's.

Soda is the American name for what we in the UK would call a soft drink such as cola, tango etc etc.

Water, simply fizzed by carbonating it is different.

The original question was about whether soda water was made with salt. It isn't.

If the question had been about tooth decay the part in question would have been the blackcurrant cordial which by all means turns the drink into a tooth decaying agent.

But still not a salt.

"Carbonated water can promote dental decay - which is why drinking large amounts of sugar-free fizzy drinks is not as good an idea as it might seem."



Carbonated water is just what is says, carbonated water.

no sugar

no sugar substitutes

nothing but water and carbon dioxide

I have had soda stream machines for over 30 years

tap water and gas, nothing else unless you want to add it.

Carbonated water and sugar free fizzy drinks are very very different things!!!

Or if you don't have the book it is on her website

[link]

Oh yes!! another missed person, give her this link to please Mrs WW

It wasn't so much a "live" chat, just something called Off The Menu where people could talk about anything, we used to have virtual parties and do all sorts of silly stuff and the boards were open 24/7 so people all around the world could post anytime they liked and not have to wait for ages to see their post show up.

Well Mary and Terry have posted, I talked to Tina on the phone last week and also sent her the link to to this. Not so sure Tina will come back, she has moved on but she and her family are well.

Anyone heard from Fudges Mum recently?
Or Frexy?
I still mss Gary with his quirky humour, oh boy did we have some fun.
Lizzie went back to Gilbralta the last I heard.
Jennifer?
Even Livewire seems to have stopped recently.
Mark won't come back, but still in contact with him too.

So many others who used to post good recipe and food advice as well as having fun. I do so miss those times.

It's on her own website. [link]

Martin who overlooks the website has replied on here before on behalf of Ross if he can't answer himself, so worth a try I think.

I'm not saying they can't be, but I don't think I would. However I have kept them longer than 3 days.

If in doubt why not trying asking Ross himself?

[link]

The Market Kitchen email address can be found on the homepage

[link]

I remember seening somewhere that only the presenters and regular chefs recipes are always published, guest chef's recipes cannot be guaranteed to be published, it is up to the individual chef from what I gather.

Take a look here, not the original but should give you the info you need.

[link]

A little confusing these days as most of the recipes online hav been Americanized, they say to use chocolate wafer biscuits. What is really used is Double Chocolate Maryland cookies, in the purple packet

[link]

Try this one, hope it works for you.

Hope this is the one.


[link]

My local Sainsbury have it in their speciality section - £2.49 for a 300ml bottle. (The Asian Cookshop has it for £3.99 [link]

Any Asian supermaket/shop should stock it.

Or you could make your own [link]

Although I'm not sure if the "Pomegranate Juice Drinks" you get in supermarkets would work well as they have other fruit juices added. The apple one may be worth a try, if not you would have to find a pure one, which the Asian Cookshop also do, but if you were buying online you may as well get the Molasses anyway!

Hi Mrs WW,

Mary is fine, I have passed on your best wishes and sent her a link to this thread, you never know........ it may entice her back.

I caught a couple of episodes, really enjoyed them.

Or after they have boiled, slice them and sauté in a little butter with sliced onions, garlic and some chopped bacon.

Crush them and sprinkle with olive oil.

Make a sauce to go on them, creamy cheese, tomato and paprika, or just some soured cream and chive.

I also love creamy curried potatoes with new or old potatoes. I fry a little chopped onion in butter, add some curry powder then add raw sliced potatoes. Pour over enough milk to cover, bring to a simmer and leave to cook till tender. I often put halved, hard boiled eggs in towards the end and then just serve with crusty bread as a light supper dish.

I think it is more the way they are served rather than the way they are cooked.

I know Humous "should" have Tahini paste in it, but don't like it. I love it really garliky so that is the way I make it.

Also love it with roasted onions on top, or with pesto.

Hi Guys,

Nice to be remembered, I do pop in now and again but as others have said, this site just isn't the place it used to be.

I have also been a bit busy falling in love and my man moving into my home. Well, how could he resist once I started cooking for him !!

I don't really post elsewhere either, but still talk to Mary, TerryDox and a couple of others. I also emailed Tina recently.

Take care all

Here is a link to a handy conversion calculator.

[link]

25cm is the same as 250mm just as 30cm is the same as 300mm

I would estimate that 250mm x 30mm would be 10" x 12"

Normally TV shows use recipes for convential ovens so everyone can adjust according to their own manufacturers instructions.

And your point is??

Yes it has Penny Baker, pink pork has been safe for quite a few years now.

Well as the Market Kitchen (as well as overall UJTVFood) ratings are SO good, they have nothing to worry about then.

I hope these previous discussion may help you Isis.

[link]

[link]

They are not where you can buy it, but how to make your own.

Sorry to answer a question with a question, but have you got globe or jerusalem artichokes?

What recipe are you using Cilicia? The arrowroot and eggwhite recipe should give a white cake, then you add yellow and pink colourings to the other layers.

Not sure if you have seen this or not Jalepeno.

[link]

I know that the original Dorset Apple Cake recipe is a closely guarded secret

Never a waste of time Old Thatch, glad you are sorted now

Plus, not many people manage to get tickedoff and myself to agree on something.

Does this help?

[link]

I'd have to go for this one.

[link]

Looks good doesn't it?

Hi and welcome to the boards.

From memory, as I don't do spun sugar much, I believe it doesn't keep well.

I think James Martin said to keep in an airtight container but probably only for an hour of so before it starts to soften.

Sorry not to be more help

I would go for baby spinach with a little lemon or lime juice and zest if you can't find Sorrel.

That is Tamasin Day-Lewis' recipe from this site.

[link]

Not something I have done myself, but there are a few recipes on this site

[link]

and more if you google for stuffed squid recipes.

Hope this helps

[link]

Garlic is ready to harvest when the flower starts to deteriorate and the plant starts to turn yellow.

Does this help?

[link]

Have a look here [link]

I do, they are quite similar.

Mel102,

I think the one you want is Rachels Favourite Food for Friends (episode 9) [link]

Here is the White Chocolate and Cranberry cookes one.

[link]

I don't think the rest of the recipes have been released so the only option is to buy the book or DVD, or borrow from a library.

[link]

Tamasin's ragu recipe has milk in it too, [link] I haven't seen whipped cream used before though. That is interesting.

I thought I saw a recipe from gastrosurf here for a pasta sauce with milk in it too, or maybe that was on another thread somewhere.


Old Thatch, I have replied on your other post about the computer.

Hi Old Thatch,

Sorry, I haven't been around much for a couple of days.

I'm not too well up on Norton but I think it could be the email filter not recognizing UKTVFood as a friend and blocking the email. Having never used Norton I can't really help much, I hope to be talking to TerryDox tomorrow thought and will see if we can pick his brains on this one if no one else replies to you first.

Have a look here [link]

I didn't see it Grisinni, was it good?

This site doesn't have the copyright, but have a look here.

[link]

Yes you can, or light brown sugar.

Depends what you are cooking. Some recipes you can just leave the garlic out. Some foods go well with herbs, spices, ginger, chilli and curry spices or even lemon/lime juice or vinegar. Other times fruit such as apple, pineapple, starfruit, mango etc can add something.

Was there something in particular you were thinking of?

Seems quite a lot wrong with this recipe, at one stage it says..........

American cups baby octopus, if not available use Dijon mustard



The video doesn't work either

Because most of his shows are made for the BBC and they own the copyright.

A lot of his recipes are on the BBC website,

[link]
db&scope=recipes&page=1&pagesize=15&&attrib_3=chef_name&oper_3=eq&val_3_1=Rick%20
Stein&submit=Search

and it is always worth typing the name of the recipe into Google as there are the odd few elsewhere.

It's a seperate recipe Buck3

[link]

There are two types, Semolina Flour is very fine and harder to find, and there is Coa_rse Semolina also known as Pudding Semolina.

Depends what recipe you want it for which one you may need.


[link]

[link]

It is the only way I know of at present. however.

If you put this thread into your favourites on your computer, you will always know where to find one of your posts so you can click on your name without having to scroll through all threads to find one.

Another way outside of the site is to do a Google search on yourself.

If you type "Graca Queen UKTVFood" into Google this is what you wil find.

[link]

Any help?

Just click on your name in your post you have just done Graca Queen. On the left hand side of your post, in red above "Posted at 9.00AM

It will then bring up all your posts in the order you made them.

Hi Gastro,

Hopefully my persistance (and messages to the mods quite rightly edited out of the above post) will have cleared this matter up.

Try posting your links again now, although I can maybe understand the Videojug one being removed, a lot of that site is a little "unsavoury"

Good luck

Here they are. No idea why they were removed before, they are simply links to places selling seasalt online, which is completely within the rules of the site.


[link]

[link]

[link]

OK, who nicked my links?

Cummon own up, who's got 'em

I'll go search them out again. I will return!!

Hi Chocolateierintraining,

Paul used to post quite a bit on this site but I haven't seen any posts for a while.

If he doesn't answer you on here, his own site may be a way forward for you.

[link]

Good luck and let us know how you are doing.

Could this be the recipe you want Issy? It is from Saturday Kitchen.

[link]

Which series are you getting OysterMan? She has done several.

I think it is her gimicky thing to shout all the time, but most people say afterwards she is lovely.

The episode of Rosemary on the Road I saw not long ago when she was with coast guard volunteers she was husky when she started, had to stop part way through because she nearly lost her voice and when they finished she had lost it completely.

So there is payback there somewhere!

When I used to buy half a pig from my butcher for the freezer I was always offered half a head as well. Strange that there don't seem to be heads around these days.

The abattoir is a good idea, or even a meat wholesaler, it could also be worth contacting a couple of online sites to see if they can help.

Are you using a fan oven TastyPastry?

Normally the recipes on this site are written for normal ovens so you would need to adjust the temperature and times according to your manufacturers instructions.

No cornetto, not tomato ketchup.

Tomato Purée
Mushroom Ketchup or Hendersons Relish (instead of Lea and Perrins), both of these I started using when my daughter went completely vegetarian and I used them with "fake mince" for her. But I like the flavour they give so have carried on using them even when I use beef.


Not working at all I'm afraid, I went back for a week but it was too soon and I relapsed so been signed off again.

I used to make an upside down lemon, mincemeat and apple pie.

Line a springform tin with sweet crust pastry, cover the bottom with mincemeat, top with slices of apple and sprinkle with mixed spice, lemon zest and juice.

Cut a pastry round the same size of the tin and cover the filling then just fold in the edges of the pastry bottom to seal.

Bake in the oven as a normal pie, and leave to cool a little in the dish before turning out (so it is upside down) and pour lemon icing over it. (just made with lemon juice and icing sugar) garnish with more lemon zest.


And don't forget this.................. [link]

I hope you have had a lovely Easter too cornetto, how was the cheese cake?

Just finished off some pan fried portabello mushrooms with Port Salut cheese melted over, tomatoes and garlic bread.

There are quite few different ones on the internet, not sure how much they vary.

[link]

Here is one example

[link]

But I believe that years ago the stock from cooking jellied eels was used rather than water or chicken stock.

This link gives a bit of background.

[link]


There are other sites on the internet with recipes if you search for them on Google

I make my bolly with minced beef, fried off with onions and garlic, then add chopped tinned tomatoes, tomato purée, red wine, mushroom ketchup or Hendersons Relish a large pinch of italian dried herbs and chopped carrots. I add a little water if needed.

Leave to simmer for about an hour and a half then add chopped mushrooms, simmer for about 5 mins then serve with grated cheese on top.

This is a bit difficult as I don't know which show it was on and Peter Gordon doesn't have many recipes on the internet so copyright is always a problem.

I have found recipe for Brussels Sprouts by Peter Gordon, but it doesn't have chestnuts in it so is probably not the one.


So here is a recipe from Brian Turner with chestnuts

[link]

and one from James Martin

[link]


Any help?

This one by Jane Asher could be good, especially if you put lemon zest and juice in the cream topping rather than vanilla, and of course the blackberries are optional.

[link]

Or this one by Alan Coxon, I would probably add a handfull of sultanas before baking.

[link]

and I like the look of this one.

[link]

This is one my Mother made, it wasn't liquidized but I can't see any reason why you wouldn't be able to.

Soften a large onion in butter, then add a couple of sliced garlic cloves, 2-3 granny smith apples and let them soften too. Add about 12 ozs of sliced red cabbage and cook gently till everything is soft.

Mother used a couple of beef oxo cubes, I would prefer a vegetable one, but you need about a pint and a half of stock, three quarters of a pint of red wine, 2 tablespoons of balsamic vinegar and 1 tablespoon of runny honey added to the pan, then simmer for about half an hour or so.

This is where you would blend the soup if you wish then serve with a dollop of soured cream on top.

Mother says the recipe she saw originally had some carraway seeds in it as well but she didn't use them.

Hope this helps even if it is a bit vague.

I don't think you can make a Ganache without cream, it is what makes it ganache.

Here are a couple of wedding cake ideas from this site that don't use ganache.

[link]

[link]


And here are a couple of others that do use ganache with cream, but may give you ideas about decorating.

[link]



Good luck and happy baking

Hope all went well I forgot to ask what else you were having.

You can sometimes find them in supermarkets, but a health food shop would be the best bet.

If you can't find them they are available online [link]



What are you making?

Italian Breadcrumbs can be any sort of dry bread made into crumbs then to every 8oz of crumbs add 1oz Parmesan cheese, 2 tablespoons dried parsley, and 1 teaspoon each of dried oregano, garlic powder and onlion powder. Dried Basil is also sometimes added.

My favourite sausages are Lincolnshire or Cumberland.

Leek and potato soup is fine kept overnight. The only thing I would say is if you are adding cream, leave that untill you have reheated it.

Well, I found this



But had no idea what "scan bran" was, so looked that up and found several references to say it is similar to Dark Ryvita or Scandinadian Crispbreads. So, not sure how many wheatabix you would use instead.

I have to say it doesn't sound much like Ferrero Rocher to me!

Nice site pre_lude, may go and look in the shop one day in the summer, but it will take an awful lot to drag me away from Hotel Chocolate.


(I've also been a member of their tasting club for about 12 years)

I have heard James Martin saying he gets funny looks in the supermarket when he goes in and buys up almost all their stock of sea salt.

If you don't want to go the supermarket route here are a few places who sell online.

I think that unless it states it is for a fan oven you need to presume it is written for a standard oven (I still don't have a fan oven) and you need to adjust the temperature and cooking time according to your manufacturers instructions for your fan oven.

All I can suggest is grilling the bacon on a rack so the stuff drips through, or on a ridged grillpan so you can drain or scrape away with a spatula.

Otherwise the answer is to buy the best quality dry cured bacon you can get. More expensive so lower profit margin but it is mainly the water content of "normal" bacon that causes the white gunky stuff but good dry cure bacon also won't shrink as much so you may end up using less in the first place.

Dry cure bacon isn't injected with a salt solution and is hung to dry again after curing.

See if your local Tesco stocks Doves Farm Pasta Flour

[link]

Or you can get it online and find more information about it here

[link]

Hmmm, now how to draw enough attention to it to get the recipe changed.

BTW how were the lices or is that louse?


From the recipe~ "500g Reblochon cheese, liced"

This one? [link]

I have found this recipe, haven't tried it myself though.

The idea from someone who has reported back on it to add Tia Maria to the cream sounds good to me, and I would see if you could get some chocolate coated coffee beans to scatter around.

[link]

Excellent advise from Lesley above, I have never used roasting bags but would just put in a roasting tin on top of a couple of sliced onions.

When cooked, I would pour off the fat or do as Lesley says and use ice cubes to solidify it. Then deglaze the pan with some red wine, put the stock back in and use a little cornflour to thicken if you wish and season to taste.

Again, as Lesley says, I don't think 1 leg of lamb is going to be enough. If you don't have enough space in your oven to comfortably cook 2 legs and idea might be to do 1 leg, then while it is resting grill some marinated lamb cutlets.

You can then serve each person with some leg meat and a cutlet.

Good Luck and have a lovely time!

Don't blame the site food lover2, if Rachel Allen doesn't give permission to publish the recipe then they can't put it up on the site.

Sorry I didn't see it Seaneeboy

babsky,

I can't say where the credit lies, but just as people have turned off because GFL is no longer on, other people have tuned in to watch Market Kitchen, and it constantly gets equal or above the viewing figures GFL used to.

It is still the repeats of Rick Stein, Gary Rhodes and all the others that get the top ratings, is that because the people who are now tuning in to watch Market Kitchen haven't seen all the repeats as often as we who have been around for years? Or have they even seen them at all?

New people are still posting, asking for the recipes, and even Saturday Kitchen on the BBC is currently showing the original Rick Stein series and people are posting asking for the recipes.

I think it will depend on the recipe in question to be honest, is there one in particular you have a query with?

Points noted WoolfeCooker

Well done criticalfriend,

God knows how you have managed to get round all the copyright laws.

A little more time reading past posts and a little slower to react to the anti Market Kitchen brigade and be their stool pigeon maybe?

Do you have recipes to share? What programs do you like? What food do you like?

Thanks David

What the hell is going on here???

Te C you have posted a total of 7 posts now, not very difficult to count ut!! All of them against Market Kitchen, and a majority of them making personal comments attacking Barshdale.

Yet, when Barshdale replied reasonably his posts have been removed.


Te C along with WoolfeCooker seem to have suddenly appeared only to attack Market Kitchen and Barshdale. I agree with Barshdale that these "new" posters are most probably older posters using new names. The pattern is there.

Barshdale is a long time genuine poster who works in the hotel/restaurant industry, so why is this happening?

Moderators, please, can you re-read the posts and the threads and sort this out.

thanks
Rosti

I hope this is the one

[link]

Interestingly though Seaneeboy, the overall viewing figures for UKTVFood seem to have gone up significantly since Market Kitchen arrived.

Hi trox,

You may find this link useful

[link]

But can I draw your attention to the note above the chart.

Note: Freezer storage is for quality only. Frozen foods remain safe indefinitely.

There are a few good sites to convert US to UK measurements, but as for the Graham Crackers, you can use digestive biscuits instead.

Honey doesn't go off but I think it can crystalize if it gets any moisture in it. You can still use it and warming it should make it runny again, but only for a while and then it wil crystalize again.

Storage should be in a cool dry place.

Have a look here

[link]

Enjoy!

I would probably marinate cubes of venison in some red wine for a while, meanwhile make a good rich gravy with onions, mushrooms, venison or beef stock, some mixed herbs and a little cornflour to thicken. Then add the venison and marinade. Cover with some flaky or suet crust pastry and cook in a fairly hot oven till the pastry is cooked and the venison heated through.

This site gives a couple of links you could check out

[link]

Also, do you use a recipe that adds a little vinegar and cornflour as that can help too.

Is this one any help?

[link]

Could this be the one?

[link]

In a fan oven I think not only would you need to reduce the cooking time, but also the oven temperature. Also, turn the oven off and leave the pav to cool down and dry out in the oven when done.

How about,

Mini fish cakes
Scotch eggs ( I normally do them in halves and oven bake)
Chicken, jumbo prawn or cheese kebabs, with cherry toms, peppers, onions.
Meatballs with tomato sauce
Home made pizza, (you can do a scone base to make it quicker and easier)
Chocolate truffles, chocolate cornflake or kripsie nests (with mini eggs in)
Any cookie recipe where they can mix with their hands and roll into balls before cooking.
Rock cakes can be done with little hands too

Is this the one?

[link]

This site doesn't have the copyright on all Delia's recipes

Oh dear, this does catch a lot of people out. They all have a stone, you need to cut down either side of the stone (they call each side a "cheek".)

There is more info here,

[link]

and here is a video I hope will explain it better.

[link]

OK, thanks for the reply Nick.

Are you dishy too?

Starter ideas

Nicoise salad ~ using Feta cheese instead of tuna
Griddled asparagus, baby leeks or purple sprouting with lemon butter
Ceasar Salad (not the chicken one) with warm new potatoes
Waldorf Salad
Tomato and Mozarella
Greek Salad

Mains ideas

Roasted Vegetable Hotpot (without the mushrooms) [link]

cauliflower with saffron, pinenuts and raisins served with rice and green veg [link]

Vegetable and bean chili served with rice, avacado, soured cream and salsa

Vegetable curry with rice. or [link]

Stuffed Peppers with a savoury Cashew Sauce [link]

Dessert ideas

Syllabub
Chocolate or Lemon Mousse
Fresh fruit salad
Eton Mess
Pavlova
Fruit Fool

Anything good there, or do I keep thinking?

I'd use a floury potato, either mashed, Duchesse or as jacket potatoes.

You can use them with equal quantities of blackberries to make jam, or on their own to make a jelly (nice with duck)

A couple of ideas here

[link]

and here

[link]

I used to use all mine for wine years ago (hic)

He probably wants you to buy them ~ [link]


But I hope these recipes may help you out.


[link]

[link]

We never had Macaroni Cheese at school, thank goodness gastrosurf, I remember the one and only time my Mother made it, I hated it, I couldn't eat it and she made me sit at the table all afternoon saying I had to eat it. My sister tried to come to my rescue and told me to put loads of tomato ketchup on it, but I still heaved every time I tried to eat some of it.

I don't know what made it so repulsive to me, I love cooked cheese, and pasta, but macaroni cheese I still to this day cannot eat.


I have also remembered we had pink blamanche at school, and I do remember mock cream, piped on top of something, but can't remember what it was, and trifle, the first spoonful used to come out with such a noise we all used to laugh.

I hated the table heads who used to mix the skin from the top of the custard jug into the custard and make it all lumpy and horrible. When I became a table head I use to carefully remove the skin, and I had a girl on my table you always wanted it. So she got it!

If you can't find them in your local Morrisons you can get them online, rather expensive compared with Little Viv's though.

[link]

Is having gay friends a problem? I hope not! I have many gay friends and yes the male ones are on the whole very dishy indeed.

She comes across as a very warm and caring person who also really enjoys entertaining, the sexual preferences of her friends and guests isn't really relevent IMHO.

HomelovingGirl, I have searched out her Rum Baba recipe, (or Baba au Rhum as she calls it) I haven't seem a Baba like that for years, looked delicious.

I also caught the end of a lobster dish she was doing the other day, but haven't found that yet.

Yes I agree, GFL was one of the best food programs, shame Jeni spoiled it

I have heard several reasons for this.

The bowl not being 100% grease free when whipping the egg whites
A spot of yolk in the egg whites

Beating in the sugar too much at a time and not beating for long enough

I have also read that it may help if you peel the paper off the bottom then return the meringue to the cool oven to let the bottom dry out.

Hope some of this helps.

Hi Bryan,

Very strange your last message disappeared, I think I do remember seeing it but din't have time to reply at the time.

I have never cooked or eaten venison so forgive me if I get things wrong.

Here is one recipe I found.

[link]

I wonder if there is anything helpful on this discussion.

[link]

If not, is venison any good minced and made into Shepherds Pie type dish, or made into a rich venison, red wine, tomato, onion and mushroom ragu to serve with pasta?

I suppose you could also reheat slices or cubes in a gamey gravy, as it is or in a pie, but that would depend on how you have frozen it.

Apart from that I can only think of a stirfry at the moment.

Well done to Diana Henry on her marmalade results. 12 out of 20 for a first attempt isn't bad! Wonder if she will keep it up?

Any particular pastry? Suet, shortcrust, flakey?

Here is the recipe

[link]

I didn't like the look of it and one person has posted that they made it and didn't like it. It will be interesting to know how you get on.

There aren't many Rachel Allen recipes available online, unless she or her publishers give permission they can't be, due to copyright.

I'm afraid it means you have to buy the book or DVD or maybe see if your local library have the books.

Not sure if these count as cheats or not, but I always make a scone base for home made pizzas rather than a bread dough. Adding cheese and herbs makes it tasty.

I also mainly use tinned pulses these days rather than soaking dried ones, the only dried I use are probably red lentils.

I like to marinate lamb chops with soy sauce, sherry or wine vinegar, chilli, garlic, honey and rosemary. Then cook very very slowly in the oven till they are tender and falling apart.

I was at school during the '60s and early '70s the food we had were

Liver casserole with mash and cabbage (you smelled the cabbage cooking as you walked in in the morning) Horrible horrible, and then disgusting prunes and custard for afters.

BBC ~ bangers, beans and chips that was ok and I think Lemon iced sponge with lemon sauce for afters, which was ok too.

Roasts ~ beef, pork or chcken. The toast potatoes were good and crispy. Then it would be jam tart and custard, or syrup sponge, or one of the rice puddings, rice, tapioca or semolina, with a dollop of jam.

Tray baked fish with chips but nasty processed peas!

Stew with mash and carrots, wasn't too bad, , cheese or ham salads (the beetroot was awful) and steak pie was ok too.

That's about all I can remember.

My daughter was at school during the '90s, her first and middle schools didn't do school meals as they no longer had a kitchen or dining room, so it was packed lunches all the way. But her secondary school had a canteen and it depended on the contract and chef for the year how good the food was.

Sorry, can't help at all I would suggest you phone the shop and ask them.

This is the sort of recipe I normally use for Hummous, though you have to add the lemon juice a little at a time and keep tasting.

Most bought hummous these days has Tahini paste in it which gives it a sweeter, seasame taste which I don't like.

If you are used to one with seasame in it maybe you could try again adding some Tahini, and take care with the lemon juice.

Personally I wouldn't batter them, just use strips or cubes of meat in the sauce, but if you did want to batter them I would use a tempura batter with just cornflour, egg white and water.

Sorry, don't know the batter used at chinese takeaways, but someone else may.

Yes it is safe to reheat.

Ideas I would use would be ~~

Pillaf ~ with rice, onions, tomatoes, mushrooms, peas or other veg, then add the cubed pork to heat through towards the end of cooking.

Sweet & Sour ~ Make or buy a sweet and sour sauce with peppers, pineapple and carrots, again add cubed or sliced pork at the end, and serve with boiled rice.

With pasta, make a herby tomato sauce with mushrooms, add cubed pork toward the end to heat through and serve with pasta and some vegetables if you like.

You can also mince or process it and use for a shepherds pie, rissoles, or to make pork and apple pasties.

Another idea could be to mix with cooked rice and use as a stuffing for peppers.

Stir frys are always good too.

Hope this gives you enough ideas

I wonder if it is anything to do with Tesco (and maybe others) bringing out a gluten free version?

Have you tried buying bicarb and tataric and mix your own?

Here is Paul Yioung's version from this site.

[link]

Bit messey I would think

Is this the sort of thing you mean?

[link]

If so, there are lots of variations of the internet, if you try Googling for "sticky chicken" you should find quite a few.

I hate to admit I know this,

[link]

Not sure if you can still get it in sweet shops and supermarkets though

Why not try some of the recipes on the site, you can always print them out and keep them in a folder if they turn out well. Then if you find on particular chef you like you can look to see what books they have on the market.

If not, I would suggest something like the Good Housekeeping books.

No, on this one, [link]

I agree Graca Queen. This is a recipe by Mike Robinsons mother and I don't think it was intended to be traditional.

Yours looks great!!

Hi jay 28, I can't tell you the best way, only the way I do it.

I always par boil potatoes, sweet potatoes, parsnips, carrots and baby turnips and onions. But I don't par boil things like courgette, aubergine, tomatoes, mushrooms, baby leeks etc.

Personally I usually then toss the veg in some wholegrain mustard before adding to olive oil then pop in a hot oven. Towards the end of cooking I drizzle with honey.

Not sure if this previous short thread will help you, or maybe Chef de Mason will see it and come to the rescue.

[link]

I also found this quote "A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham."

So I would have thought it fine to boil or bake.

Yes you can, batter or breadcrumbs are both fine. Afterall, years ago Monkfish was used as a "poor mans scampi"!

I've only ever seen Marie biscuits in 200g packs so would have automatically used half of that.

First stage of the method is ~~ Preheat the oven to 150ºC/gas 2.

Nah, it's a Ragu sauce not just your ordinary bolli one. Long slow cooking really does give a superb richness of flavour.

I'm afraid the website doesn't have permission to publish most of Gary Rhodes recipes which is why it isn't here. I have also done a quick search on the internet and can't find it.

I'm sure it will be repeated again so keep an eye on the TV listings.

This is the problem with most of Gary Rhodes recipes, and you may have to buy the book, or maybe see if your local library has it.

Good Luck

Sorry this is probably too late now, but yes you can interchange Red Mullet and Snapper.

Hope it went well.

Hi Fus Pot,

I think this is the recipe you mean. [link]

Looking at the ingredients I think it would taste quite strong and feel the smoked feta could increase that further.

I can understand that the filling would still be runny, but maybe it isn't supposed to set?

I agree it would help if the oven temperature was given

I would say it uses Chorizo or any other sausage with paprika or similar seasonings. I wouldn't like to say how much to use though.

I think it has been left out of the ingredients list rather than it shouldn't be there at all. The picture isn't clear enough to see either.

As it is only cooked for 5 mins I would be inclined to have some sausage ready, make up the sauce and taste, then add the spicy sausage if it is to your taste, or leave it out and use it elsewhere for another meal.

If you want to try your hand at baking a Skoda Fabia cake, here’s how to do it.

This is a reference, of course, to the new television ad in which a full-sized Fabia replica (”as close to the real thing as it’s possible to get with sponge,” according to Skoda) is created from scratch by an army of bakers, chocolatiers and bricklayers.

Now, these people are experts, so you might need a bit of advice on this, and frankly if you do you’ve come to the wrong place. However, if you fancy having a go, this is what you need:

10kg of white chocolate chunks; 3kg of orange peel strips; 12.5kg of raspberry jam; 100kg of wheat flour; 100kg of caster sugar; 50kg of icing sugar; 20kg of glacier cherries; 30kg of brown almonds; 20kg of raisins; 25kg of dried apricots; 5kg of cocoa powder; 180 fresh eggs; 90kg of brown sugar paste; 40kg of black sugar paste; 50kg of white sugar paste; and 42kg of chocolate fudge. Right, off you go.

What, you might be wondering, happened to the car after the ad was filmed? Skoda’s original plan was to cut it up and distribute it to local charities, schools and hospitals, but that had to be abandoned when it was realised that, after several days under hot studio lights, eating it would have posed a health and safety risk.

Some parts - for example the marzipan door mirrors and the chocolate speedometer - were saved. The rest was composted, and will be used by residents of Clapton in east London to fertilise their gardens and allotments


[link]

Catchphrases never did Bruce Forsyth any harm!

I think Rachel managed to drop the gorgeous in later series'

With Jamie Oliver it was Pukka
Brian Turner said Volia an awful lot
James Martin did Delicious for a while then changed to Look at That!
Not mentioning Gordon Ramsey's favourite word
I think Ainsley has quite a few, apart from Suzy salt and Percy pepper

Can't think of any others at the moment, but I bet others will.

I used to manage to say "actually" in just about every sentence at one time

It says to tip everything except the mussels in the pan to start with, that would include the coconut milk, bring to the boil and cook for 8 minutes, then add the mussels.

[link]

[link]

This is confusing as it seems to be the wrong way round, but half the paste is added in stage 5 and half in stage 8.

Well I think that's what it means.

[link]

Christmas Cake Ice Cream?

As a base for a baked alaska?

A kind of bread and butter pudding?

Also, do you eat it with cheese?

Which program was this from squidge? Or who was the chef. I need a bit more to go on as I haven't been watching much TV this week.

I'm afraid I never follow recipes to the letter, I just get ideas from recipes then make the rest up as I go along.

Which is why it is never any good asking me for a recipe for anything, nothing ever turns out the same twice!!!

The only exceptions are cake making, but even that proves a point for me as I rarely have any success baking cakes even when I follow the recipe.

Then again, as it is prawn cakes not crab cakes you are looking for............ I will look again

Are you sure it was Saturday Kitchen? Here are a couple of AWT Crab Cake recipes, one from Saturday Brunch and the other from the Guardian.

Not sure if they will be any help.

[link]

[link]

I've tried, honest I have, but all I can find is references to it in the TV listings etc, I can't find the actual recipe.

The only other think I was going to suggest was going to his website ~ [link]
~ but the link to the program from there seems to be broken.

This one? [link]

I don't think the recipe is available. This is a link to the program, but the Steak and Kidney Pie is not listed in the recipes

These are the only two on this site.

[link]

[link]

I can feel exactly where you are coming from FoodyFool, and really admire you for wanting to try this.

I do have my doubts, but I don't want to be negative and by saying you want to try it first and will go for the shop bought if you can't get it right is a great way to go about it.

But. Sorry! I don't have a filo pastry recipe I can recommend as I have never tried making it myself, however, you mention your theme and variety is fruit tarts?

Would you consider following a Strudel recipe? Just about the same, but maybe more suitable for the sweet tart?

Again, this isn't something I have done from scratch so can't advise you, but here are some links I hope you may find helpful.

[link]

[link]

[link]

Whatever you decide, I really wish you luck.

I would have to go for the Master as first choice. ~~ Rick Stein.

[link]

But these look good too.

[link]
[link]

Just fancied some nice cheese on toast for lunch.

You know, bread spread with a little butter, some mustard, melting gooey cheese, then some pickle on top.

Yum Yum, I wanted some.

What do I find.................. the loaf I bought yesterday has a massive great big hole in the middle of every slice and the cheese is all gonna leak through the hole.

Sulk.

Oohhhh Rissoles, yes yes yes!!!

Mother used to make them with the left over roast beef mixed with mashed potato (didn't have a food processor in those days she used to mince the meat in one of those mincers you used to clamp to the side of the table?)

She also used to mix in a big spoonfull of Branston Pickle to the beef and potato, then cover in breadcrumbs (no flour or egg, just pressed the breadcrumbs on)

Other leftovers? Well any meat I first go for cold cuts with potatoes, pickles etc. but then it's the little bits that can go a long way afterwards.

Meat leftovers I used to make croquettes as TVFoodie has mentioned.

Cubed pork, beef or lamb is good in an onion, tomato, and mushroom sauce with rice or pasta.

Leftover chicken favourite was Chicken á la King.

Any leftover meat goes well in a stirfry, especially if you have time to marinate it first.

Then there is always a curry. I also like putting leftover chicken or beef with a bit of chili, tomatoes and beans, then wrap in flour tortillas. A bit of soured cream and some avocado and salsa makes it complete.

Or a hash, just about anything can go in a hash, and with an egg too......... bliss.

Leftover veg - yes soup as Barshie says, or use in a "spanish" omelette, a bit of cheese, sausage, ham or anything else you have a bit of left can also be added, or add potatoes as well and call it a tortilla!

Bubble and squeak is always a favourite, and it can be served with the leftover meat from the roast as well.

Bits of leftover cheese I use to make a rice dish. Just cook some rice, add some sautéd onions and garlic, maybe some frozen peas and mushrooms or sweetcorn, then just before serving stir in cubes of whatever cheese you have leftover, so it starts melting and goes all gooey. Serve with a grilled tomato you also find in the bottom of the fridge. Job done.

Nora, have you thought about taking the "past it's best" fruit home and making fritters? Dipped in a light batter then fried, serve with ice cream or a sauce, toffee, chocolate or a leftover soft fruit pureé?

Years and years ago my Gran used to cook what she called "Chaser Sauce" she used to serve with steak. She said it was an old countryside recipe that the Hunt used to cook up after the chase.

As the years went by I saw recipes for Chasseur and think this is what she was cooking all along. Then I found there are two different variations of this dish. The one Gran used which is a sauce served with grilled meat, or there is the Chasseur recipe which is a casserole, it could be chicken, rabbit, beef, pork or any other meat I suppose. But the classic dish seems to be Chicken Chasseur.

They are basically the same ingredients, (onions, {garlic} bacon, mushrooms, tomtoes, wine and herbs) but cooked in different ways.

Which one do you think you want Fuss Pot?

Which recipe, amounts and method are you using?

Or jalapeño pepper would be your best substitute.

You can reheat from frozen, just test it is heated through by popping a skewer or knife into the middle then testing to see it is hot (on the lip is normal, but take care in case it is very hot!)

I saw a couple of them too, aren't they a scream? Loved it.

Try checking out her blog angiecat [link]

A friend of mine says he just spreads the goats cheese on bread or toast, drizzles honey over then tops with a sprig of rosemary.

That way no prep is needed. Or if you wanted to incorporate it all then just go by taste. Add a drizzle of honey and some very finely chopped rosemary to the cheese, taste, then add more honey and rosemary till you get the balance YOU want.

Yes it would be fine overnight as long as you are careful with the rosemary.

Welcome to the posting side of the boards, hope you post lots more.

Well I think you have Mary Queen of Scots and her Spanish connections, aided and abetted by the Portugese Traders to blame or thank for that Barshie!

They are the thymus or pancreas of a young lamb or calf.

A good butcher should be able to help you but probably not a supermarket.

It's not the easiest one to spell is it Lynda?

Chateaubriand steak, in my opinion but maybe not everyone's, is a recipe rather than a cut of meat, it is a large fillet steak cut from the tenderloin, ideal for Valentines day as the size of the steak normally feeds two.

If you tell your butcher what you want he should know, if not just buy a two good fillet steaks and reduce the cooking time to your taste.


Here are a couple of pictures of where it comes from and what it looks like.

[link]

[link]

Hope you have a lovely Valentines Day

Oh well, I was only going by a few recipes I'd found.

Recipes are here, it is a BBC prog [link]

How are you planning to cook them lou?

If I were going to shallow fry slices or strips of courgette I would simply do it in oil but add some garlic to the pan. Then serve with some parmesan to sprinkle ove. So I wouldn't use flour at all.

If you are going to coat them in seasoned flour before frying, then as Mrs WW says, it won't matter which flour you use.

Or are you coating in batter? This could depend on the batter in a way. Or if you are going to egg and breadcrumb, again the flour won't matter which one you use.

Well you could at least make him a banana split!!

Or, why not some yummy banana custard with whipped cream on top?

Seriously though, puds are not THAT difficult, so if you want some more ideas, let me know.

I think this was the sort of thing Marie was looking for.

[link]

They are on the BBC website as it is repeats of the BBC series.

Here's the link [link]

Have a read of this Bazze12 [link]

If this was me I would freeze it today then bake it from frozen on Tuesday.

Well it's not just us then ReedW.

Simon Rimmer said on his program this morning that he can't put Panna Cotta on the menu at his restaurant as he can't get it to work with veggie gelatine.

If you live in the UK, UKTVFood is available on Sky Channel 259 or Virgin TV 260

I think it is also available on Freeview but don't know much about that.

I didn't see the program so not sure if these are the ones you mean or not, if not, try looking on the other recipes on Nigella's site.

[link]

I think it more than a coincidence that this is the second time he has been so poorly when returning from Thailand. I know the breakup of his marriage must be hard but have to wonder if the climate and conditions of Thailand are not doing him any good at all.

Hope to see reports of his recovery soon.

What about the Barefoot in Paris series? Is it as good as the one from her home?

cornetto, thank you my darling. Now, why couldn't I have put it like that?

This has been answered too many times before to even bother addessing again.

It's not returning, end of.

I haven't watched much of the Barefoot Contessa as I'm not keen on it, but my interest has been sparked by the Barefoot in Paris.

It will be intriguing to compare the American view on French food compared with our own.

Huitlaconche is not available fresh outside of Mexico. It can be bought online in cans, but at the moment only from America so the shipping cost wouldn't be worthwhile.

You can substitute it with Morel Mushrooms in this dish if you like.

The chocolate sauce is definitely a misleading headline, Health and Safety Laws on compensation are the reason behind that one!

But the fruit juice and gout aparently does have a link.

[link]

The Saturday Kitchen shows with AWT are old ones, repeats from BBC. James Martin does Saturday Kitchen now.

I have seen him recently on TV but he did look very frail.

I have found this from last night

[link]

I wish him well, lovely and very clever man.

Have a look at these links, see if any help. I'm afraid we never had mint custard when I was at school.

[link]

[link]

[link]

There was a discussion about this before.

[link]

I don't use jelly in my trifles

Try here [link]

Hi lellysmum,

I admit I can understand why people would like to see repeats at some time, it was a good show a few years ago. Think of how many lovely programs and series have come to an end and you would like to see again.

But it just isn't reality.

What I find unacceptable is the way these people are not just persisting in their comments but the way they try to take over the whole of the boards with them and just won't let go.

Those who wish to cancel their cable subscription because of just one program and it's presenter surely must have only taken out the subscription for that one program and presenter, and if there really isn't anything else at all they watch, well good for them for cancelling and saving themselves some money. I'm sure that new people taking out subscriptions everyday will far outweigh the few who cancel for that only reason.

Onwards and upwards with Market Kitchen and UKTVFood, long may they continue.

GFL is history, and I would have thought that if there were any plans at all to show re-runs, repeats or best of, someone would have said so by now. As far as I have been able to find out there are definitely no plans to show GFL in any of those forms.

Also "why on earth posters are still starting new threads asking for GFL back" ~ This is something the website needs to address.

This particular forum is titled "What's on UKTVFood." Neither GFL or Jeni Barnett are any longer on UKTVFood.

I suppose I just see this in the old saying of when is a door not a door.

What I mean is, when is a glass not a glass? When it's half a bottle!

How many people are actually aware of how much is in the "glass" of wine they have? Then on the way home when they assure the officer, "I only had one glass"

Well that one glass, especially from a wine bar, could have been a lot more.

Nothing wrong with having a "double" and asking for it to be served in a large glass, as long as there is a standard measure and you know exactly what you are getting.

tickedoff, you seem to have no idea what this site was like before the demise of GFL, you haven't been here long enough unless you have changed your name, that is not only linked to when you joined but by the list of names you have given.

As for Martin. I don't know him. I used to be friends with a Martino, this is not the same person as far as I am aware.

For goodness sake stop attacking all the time!!!

I didn't say Jeni was no longer in people's thoughts or hearts, only that what she is doing NOW has nothing to do with this site!!

Ok Martin I take your point. But at least no one can ever say I didn't try.

Whatever Jeni did today, where she did it and whether she was fab or not, has nothing whatsoever to do this this messageboard. Once again that is an inflamatory post.

When are you going to realise that Jen Barnett has no place here.

Unless the channel are kind enough to offer her something in the future it is futile to keep harping on about her. They had her for 5 years, she is no longer here.

"thanks for clearing that up Rosti, I for some reason assumed that Master class would mean the member of the Audience would be more involved?? "

Well this is where we need the posters who did actually go to a recording of Market Kitchen so know what happens. Adam was one, but sadly he isn't posting now. (can't think why!!)

"I don't think that I am personnaly to blame for the older (not as in age) posters not posting anymore flipping heck if I am put me as president of the USA I could do sort out Bush's mistakes!!! "

That is very tongue in cheek, but I disagree that you are not personally responsible for a lot of the regular posters leaving, you insulted them, you were rude to them, I honestly don't think you realise just how rude you can be, and you and others gave them nowhere to post without being jumped on just because they liked Market Kitchen, or didn't like Jeni, take that one you did at me the other day that was removed!! And the one earlier in this thread telling people not to take any notice of me etc etc.

A lot of posts on this thread are very incorrect and inflamatory, I am not policing the threads, the mods do that, which is why so many of your posts have been romoved. Correcting incorrect or infamatory information is never going to be a waste of my or anyone elses time, if it eventually get this place either back to the way it used to be, or at least a good place for foodies to discuss FOOD as well as television programs.

Being here for years has ntohing to do with it tickedoff, it is quality that counts not quantity, it is context not content in a lot of ways too.

In answer to your question why do I post on this thread? Because people like yourself and others make such incorrect and inflammatory posts that need addressing.

A lot of people WERE angry that GFL was axed, most have moved as has Jeni. unfortunately many of the peopel who liked both programs or were glad to see the end of GFL and like Market Kitchen better, have been driven away because of people such as yourself who refuse to move on and accept that GFL and Jeni are gone and not coming back. That is the major reason this place is not as good as it used to be. But it could be again.

I am really pleased you watched some of Market Kitchen today, yes that was yesterdays, I normally watch it at 10pm anyway.

Your question about Brian Turner and the lady from the audience, it was a masterclass, she had been invited up to watch, not do. Although he did let her "feel" the meat to show how well it had been cooked (making sure she washed her hands first) and also got her to make the mint sauce, not sure how much else he could have let her do. I doubt she would have been able to do any of the carving due to health and safety!

Sorry Martin, yes thanks for your post too. I have to agree with your sentiment but thought it might, just might, be worth a try.

Me too Jan, but this constant negativity and attack from tickedoff has really got to me.

It's not the fact of not agreeing with someones opinions, it is the personal attack nature of it all. Which is why so many of tickedoffs posts have been removed.

I look at the boards and see how many foodies have left, and I look at how many of those were attcked by tickedoff before they left. Then tickedoff expects to ask for help and get it! Shame there aren't more people around to help now.

tickedoff,

I don't know what your problem is, why you are always so angry and aggressive, or why you feel you are always right and everyone else is wrong.

I don't know where you get the idea that you will be shot for "slauder" when what you said wasn't slanderous at all, just plain nasty.

I don't know why you feel that you get bombarded with nasty posts for saying Market Kitchen is poor, when anyone can see it is the other way round.

I don't know why you say this used to be a nice place for foody people to meet but since the demise of GFL it has become a place for nasty attacks, when you have only been posting since the demise of GFL and even started off you posts with a BRING BACK JENI post.

You're quite correct when you say you aren't innocent, you have had more posts removed than any other poster I know of! That should tell you something, especially when you see the standard of your posts left in place!!!

I don't think Mamool was right to tell you shut up, but wish I had instead!

More to the point, if you are interested in food, why post a food questions as part of a rant under the heading of "Bring back Jenny Barnett & Good Food Live NOW!!!" rather than asking it under the Recipe, Ingredients or Home Entertaining forums?

Try having some fun. Be nice. Join in with the REAL food side of this board rather than just the TV side of it, (past and present)

You might just find it IS still the place it used to be, or if it isn't yet, it could be.

I have given the link to Sweet Baby James to answer your question, I see you have asked another one. Post it under Recipes, Ingredients or Home Entertaining and I wiill be more than happy to help, (if you want me to) but without all this anger and agression you keep insisting on

OK?

Try it. You just might like it!

I don't use Marmalade all the time, so when I buy one it is normally a "special" one. Sweet, rich, thick cut, and with a addition of alcohol!

So I tend to buy when I see a special one or around Christmas time. Then again, I very rarely buy jam.

I don't make my own, my Mother does, but only from the Seville concentrate stuff, which I don't really consider to be the same at all. (only my opinion)

Maybe it is the demise of the Sunday Breakfast? At one time we would have juice, then eggs, bacon, tomatoes etc, then buttered toast and marmalade washed down with lots of coffee.

In latter years we had the toast WITH the eggs, bacon and tomatoes and there was no room for more afterwards with marmalade.

Another reason could be that years ago marmalade kept for ages in the larder. How many people have a cool larder these days and unless your fridge is big enough to keep loads of jars in, (jams, marmalade, pickles, chutneys, salad dressings and on and on) then we are told to use them all up within a very short space of time. If you end up throwing away three quarters of a jar of any preserve, you are going the think twice before you buy another one. Aren't you?

"I also hope he learns a little Chinese etiquette before he sets off, those cleavers are sharp out there."

Oh I dunno, just sitting here thinking of what those Chinese chefs can do with their choppers!!

The Indian chefs were just too darn polite!

Seriously though, I do hope that Gary watched, listened and learned from the way he came across on the Indian series and this time listens more.

Good Link gastro!

Making veggie marshmallows was my biggest failure.

The veggie stuff just doesn't behave in the same way.

Hi Jan,

Yes I agree, UKTVFood is mainly repeats of BBC programs, although it has been said they are trying to bring more new programs to our screens. I think there are probably more "new to UKTVFood" shows airing at the moment than any time before.

tickedoff ~ [link]

Yes, I would also go for a sweet dessert wine, sweet sherry or tawny port if you can't get the real thing.

Sainsbury and Tesco, probably Waitrose sometimes stock it, expecially around Christmas.

The herb crust is quite straight forward, take this one for example.

[link]

But it is baked in the oven.

To cook it in your griddle pan you would need to put the crust on (change the herbs and flavours if you like) either griddle the crust first then turn over, or griddle the bottom untill nearly cooked through then finish off under the grill to cook and crisp up the topping.

Take a look at these links too.

[link]
[link]

Hi Roasted,

I think gastrosurf is probably right about the packet of jelly you had, but I do know that Rowntrees / Hartley do veggie jellies in the little tubs, ready made. My daughter sometimes buys them. May be worth checking out to keep a couple in the cupboard ready for next time.

Yes you can get powdered veggie geletine, but it doesn't work in quite the same way is the "normal" version and needs careful handling.

Now, I'm not trying to be pedantic here, but have you made your own ice cream so know it doesn't have animal content? Or have you checked the label just in case.

I think that was the Sweet Baby James one Jan.

Why is James Marin on? People like him, his recipes and his programs, simple!

I think we are all happy for Jeni that she has moved on, it is just a shame that people like dave.c are still getting upset because they thought she told them she was coming back. No point in taking it out on other people though. I didn't call dave.c a liar and resent the implication I did. However everyone can see exactly what was said as nothing has been removed in this thread.

The time has come for everyone to move on as Jeni has done.

As for tickedoff, from the amount of posts removed, perhaps tickedoff only jumps in when there is an opportunity to have a dig at Market Kitchen

When it comes to showing repeats of GFL, I wonder if there is some sort of contractual clause between prospect and UKTVFood which prevents this?

Try this link

[link]

Well I suppose if he stuck his tongue out every time he ate when the program was first shown on the BBC I don't really think there is much that UKTVFood can do to stop it in the repeats, well not without putting in bleep in front of his mouth every time he does it!!

Well with all the better viewing figures for the channel as a whole, and revenue from advertising coming in, it must be worth it!!

So, when the rest of the programming was so old and tired while GFL with only ONE Presenter was going on and the old and tired repeats that so many people complained about were still attracting more viewers that GFL and Jeni, well that was different was it?

Please explain how?

I don't know if some of the guest chefs appear for free, certainly the ones I know of don't. But if you know different?

Dougy Boy, there was a post saying that there were hopes for Jeni to return in a new venture "later in the year". Nothing more.

I agree she has moved on, Well done her, and if anyone wants to know what she is doing, how she is doing or any of the questions that used to be asked about her rather than the program she presented, they only have to go to her blog.

[link]

I can only suggest that the caster sugar is intended to make the spun sugar decoration but unfortunately the method for making the caramel is not included in the recipe.

This may help. [link]

Traditionally lard was pork fat and dripping was beef fat

That should answer the question.

I think it will work fine, as for taste? well the dripping may have more flavour than lard would have done, but whether that will overwhelm or enhance?

Let us know!!

Agree liverbird2, 00 flour can be bought in some Sainsburys and Tescos as well, could be worth trying Waitrose too.

I don't think she is actually on the TV at the moment, I know she is doing a radio show on LBC? and she does various voice overs - Food Polka? but I haven't watched it and it seems to have been panned.

She has her own blog, [link] which is probably the best way to know what she is and will be doing.

I don't think they are showing GFL anywhere else either, which is a shame because it WAS a good show. Hopefully repeats will be shown somewhere, sometime.

Market Kitchen is a much better program though, more foodie, more informative, and much better presented. Love it!!!

Hope this helps

I don't think that is quite accurate dave.c

When the program ended there were comments and rumours saying Jeni may have returned in the Autumn, but certainly not in GFL. I think she then shot herself in the foot somewhat by talking TOO much and any plans to involve her in new projects for UKTVFood seem to have faded away.

LOL, Barsh, like when I get a Head Chef phoning me telling me if I don't get his microwave fixed within an hour he will have to close his kitchen.

Oh I know it so well !!!!

It's a BBC program. I always find putting details into Google the quickest and easiest way.

[link]

This is a tricky one as shellfish can be difficult.

All I will say is that I know shellfish CAN be frozen (raw) defrosted and cooked then frozen again and reheated.

The safetly of it comes down to several different stages:-

How quickly and how long it was originally frozen for.
What environment and how safely it was defrosted.
How long and in what way it is cooked.
How quickly it was cooled and chilled before being frozen again.
The method of reheating.

Even taking all those above safety points into consideration, you still have to remember that cooking and reheating shellfish can lead to overcooking and the texture being unpalitable.

Sorry I can't be of more help.

Hi IRNBREWholic,

Are you going to share this meal, minus the fish? if so, what will you be having? as that may affect the side dish etc.

Apart from that, I will try to answer your questions in the way I would do it.

1) I would go for salmon, plaice, bream, tuna or mackerel.

2) Olive oil for cooking the fish is fine, extra virgin for a dressing. A nice pesto with either basil or rocket. Or, if you want to do a crumb crust - I wouldn't crumb all over (as in egg & breadcrumb), I would go for a crumb and herb crust topping. (not ready made, making your own will be simple)

But all this depends on which fish you decide on.

3) I prefer to oil the fish rather than the pan. Plus, you are not frying the fish as such, so you will never need much oil. I'm not sure what sort of pan you have, if it is one that you can start off griddling and then put under the grill I would say you only have to add a very small amount of oil or just wipe it with some oil on a kitchen towel. But as I said, I much prefer to oil the fish rather than the pan.

4) Again this could depend on the fish you decide on, but I would always make the fish the maid event, probably go for new potatoes, and some steamed or griddled veg such as asparagus, broccoli, baby carrots, mange tout, baby corn. Plus a side salad if you like.

Having said that, any of the fish I have mentioned would also go well sitting on a ratatouille (maybe with jacket potatoes) or on a bed of rice with a salad, or serve on a bed of pasta and steamed veg.

Hope I have given you some ideas once you have decided on the fish you want.

Good luck, and enjoy!

I've never eaten on of the tubs, didn't realise they were edible!

I have to admit it really suprised me to see that Mrs. Beeton mentions parmesan, strange how I thought it to be a fairly new product to our shores, but I suppose it would have disappeared during the World Wars and maybe taken a while for the import trade to get established again.

When you think of it, rationing didn't finish untill 1954 in this country, so it would then have taken a while after that.

I loved listening to Marguerite Patten on Market Kitchen the other day, she was saying how, by the time people could get some ingredients again they had forgotten how to cook them!

Did anyone manage to spot one this year?

[link]

I would go for a Pesto or Tarator Sauce. Or you could just do a simple lemon and black pepper butter which only takes a few minutes to make.

I'm fairly sure that a sauce vierge could be made the day before and just warmed through, but again, it doesn't take very long to make.

Is this French Onion, not a creamy onion soup?

If it is French Onion a little vinegar and a sprinkle of salt should do the trick, or even lemon juice come to that.

[link]

Hi Jan, and a great New Year to you too.

Sorry to hear about your Mum, I really hope she is comfortable.

Yes, the negativity is still a feature here, but not as much as it used to be.

Some of us are trying to make it a better place. We don't all have to agree, we can agree to disagree, and still have some fun along the way.

The site, as a whole, is supposed to be about food and people's enjoyment of food.

Come back soon, don't loose touch.

Maybe Market Kitchen and fun don't go together IYO, but there is nothing to stop you having fun on all the other boards.

Stop complaining, start enjoying. This is a messageboard, not a complaints board. It does actually have more to it.

No nerve hit, no morons, oxy or otherwise.

Then stop attacking and start having fun, read the boards, join in more than just complaining about Market Kitchen, and the loss of GFL

But when it ultimitely comes down to it, if you really hate the programs and the boards so much, why on earth do you keep returning?

Human rights are a little different, but yes you do have the right to post here.

You also have the right to post on the recipe boards, to home entertaining, ingredients, to talk about FOOD.

You also have the right to have some fun, as other people do.

Try it ! you may just like it.

As for why do the posters who dislike it continue to watch it??? I think that has been my, and others, question for quite a while now.

Hi Jan, long time no see.

Perfect reply, thank you for making me laugh.

How are you?

I think what we all have to try and seperate out are

a) the programs
b) the presenters

GFL was a really good program, however it became more of an entertainment program rather than a cookery program, mainly because of the presenter who knew little about food apart from eating it, and made it her own entertainment show detracting from the point of the show, which was food and cooking.

Market Kitchen is a much better cookery program, with good presenters who also know a lot about food, the entertainment level has declined (thank goodness) and the focus is on the produce, the cooking and the finished dish.

The point being, if you want to watch Jeni Barnett, I'm sure you will find her somewhere.

However, if you want to watch a good food program then Market Kitchen fulfills it's role completely. The producers have listened to the constructive criticism (rather than the whingeing) changes have been made, and the program is going from strength to strength.

Calm down schmaltz1 !!!

It's only television.

You don't actually have to watch it.

I was going to say yes I would have thought so, but thinking about it I'm not really sure.

Why not try looking at the Ed Baines recipes for syrup puddings as they are steamed the way you want rather than microwaved.

She simply took other people's recipes and convinced someone to publish them.

There was a lovely TV program on it a few years ago, I can tell you it shattered a lot of peoples illusions as yours have been now gastrosurf!

As for hedgehog posset? A very prickly subject indeed!

Having hand reared a few of them, no I wouldn't actually eat one. I remember TerryDox talking about baked hedgehog here once. An old Romany recipe is to coat them in mud and then cook in an open fire. When you take the baked mud off it pulls the spines with it, leaving behind the suculent flesh.

When times were hard and children hungry, people ate what they could find.

Did anyone watch the road-kill program last night?

The Foody has always been one of my favourite sites, I have put links to it many times on here. For Mrs. Beeton and the rest as well.

There is so much on it, recipes and information.

I can also see why you may think Market Kitchen are getting recipes from there! But as I have said many times, a lot of the Market Kitchen ingredients that people seem to think are very random and outrageous, have actually been used for generations.

Then I would say that will be fine, no problem.

Good luck with the project

I also saw on the news about compulsary cookery lessons being brought back. I agree it will be interesting to see where they the teachers and the facilities in most schools. However I then heard that it was only going to be around 8 - 1 hour long sessions. So I am even more interested in how much can be taught in that time anyway!

Sadly they both passed away, within around a year of each other in 1992 and 1993. I really loved their shows.

I think this is probably what you need. Shame there isn't a link between the recipes.

[link]

I think it's Rachel's food for Living, but I'm not really sure.

Sorry, no I don't know. Have you tried asking Optomen? [link]

Hugh's Mum was on aswell.

I thought they were both so sweet, as is Tana. I saw a great likeness between Hugh and his Mum, but can't say I saw the same likeness between Gordon and him Mum. Although I could see that Mum in Law and Daughter in Law get on very well indeed.

Lovely features.


Nice one Barshy! However I didn't think it was Fido, more like Buster or Bustier. I do remember there being a furor about whether he should have had bones or not. Or was that furrier?

I agree with all you say Errol2, it is all to do with copyright.

In the meantime, is this link of any use to you?

[link]

I think Fanny would be shocked and not able to cope. Fanny would have worked well with Hudson and Halls, remember they wore dinner jackets?

Silvana Row and Gordon Ramsey, now there is a pair!!

Marguerite Patten still has so much, as does Mary Berry.

Are we inviting just chefs/cooks posset or others as well?

It's not the green mash, I don't remember that. It's the green rice my late Mother in Law served up I dread. (and that was 1976!!)

It was meant to be very tongue in cheek, but I think she did do one recpice once. Or was that for her dog? Sorry, can't remember now.

BRING BACK HUDSON AND HALLS, I MISS THEM

[link]

The sugar is added with the lemon juice and zest to the cheese.

For the raspberry sauce, if you type raspberry coulis in the search bar it will bring up quite a few recipes.

A very simple one would be 250g raspberries with 3tbsp icing sugar, mix well and pass through a sieve.

The board used to have hundreds of posts in a day. It is practly dead compared with a while ago.

I simply do not see the point of saying I don't like Market Kitchen, Market Kitchen is boring, bring back GFL, bring back Jeni, over and over again, across the whole board. I've never said someone isn't entitled to their opinion, it gets very boring when that same opinion is expressed time and time again, whether I agree with it or not.

New people view, see the boring, repetitive posts and go elsewhere.

As for the general level or programming on the channel - yes it is repetitive, but more people are watching it now than ever before,

No, you weren't posting here were you during GFL?

There are a very few in persctive who miss it.

It is the negative postings regarding Market Kitchen killing the boards.

The channel is fine and doing well.

Market Kitchen would be missed by thousands of viewers a day, fact.

This site is being killed by negative posters. Nothing more. Nothing less.

Behave???? I thought I was being helpful !!!

So you are a Jeni fan, more than a cooking fan. That's ok, you can always ask her for recipes on her blog can't you.

You obviously aren't in contact with many past members of this board, via other boards or email then Bazza 12.

Even though they posted a lot during the GFL days and they also watch and appreciate Market Kitchen, they no long post due to the negativity and hositilty towards Market Kitchen and anyone who supports it and the UKTVFood channel in general.

It is the few who continue this negative campaign against Market Kitchen and the chanel who are killing this board. Nothing more. Nothing less.

Looks good (I think) N@82 for Lamb (as in the ingredients) or Chicken (as in the method)

Does it work well for both?

[link]

Sorry, but I disagree that this is a low budget dish if it is aimed at people who have £25 or less to spend on food.

Why use minced lamb for a shephers/cottage pie when you can get minced beef a lot cheaper?

Today at Tesco
Minced Lamb £3.95 per kilo
Minced Beef £2.98-£3.16 per kilo depending on the amount you buy
Minced Turkey £2.76 per kilo
Value Minced Beef £2.06 per kilo
Frozen Minced Beef £1.79 per kilo
Frozen Value Minced Beef £1.40 per kilo

Yes the addition of raisins and almonds makes it less boring, but budget food IS boring and the addition of these ingredients takes it over a low budget. (unless you have them in the cupboard but I think a lot of low budget cooks wouldn't unless they had some left over from a special occasion) Nor can I see that the amount of raisins and almonds can count toward the 5 a day.

Zest of an orange? ok as long as you can use the rest of the orange toward a dessert and don't end up thowing it away.

The use of parsnips with the potatoes is a nice one, but not a necessary one.

On a low budget in the winter, the importance is to fill a hungry belly and create warmth with calorific value.

Before any says, well can you do better. No maybe not.

This meal was aimed at a low budget family, I am also thinking of pensioners, who of course would have to cut the amounts down. But these would be my ideas.

I would go for a cheaper mince and also bulk it out not just with the carrots, (I wouldn't use celery as I don't like it, but most do) but also add a tin of beans/pulses or sweetcorn, which means less meat can be used.

Use the extra money from the reduced amount of meat, raisins and almonds to buy an extra favourite veg to serve with it, or toward making something nice for pudding.

The rest of the meat can be used for another meal, ie a sauce to serve with pasta or rice later in the week.

My opinion is that this feature and recipe have missed the point (and the boat) when it comes down to the nitty gritty of real budget food. This recipe is good for a budget family special occasion, but not IMHO an everyday meal.

[link]

I would either use a dried fruit, such as chopped cherries (not glacé) sultanas, or slithers of apricot.
Flakes of coconut
Chocolate chips
Or small pieces of biscuit.

The recipe uses flaked not ground almonds, so I feel they are there more to add to the texture rather than the flavour.

Agree completely with Mrs Woof Woof.

Will just add to the cold cuts, also great simply with good pickles and chutneys and crusty bread.

Can be minced for Shepherds/Cottage Pie or a sauce for Pasta

Cut into cubes and used in Pilaff

Heated gently in a curry sauce

As for freezing, yes you can, but as Mrs WW says, the best way depends on the way you want to use it afterwards.

How easy do you want??

Leftover cooked fish (or any fresh fish gently poached)
Leftover mashed potato (or freshly made mash but keep it fairly dry)
Herbs and seasoning of choice
Mix well
Flour, egg and breadcrumb
Shallow fry in a little oil till golden and heated through.

Or did you want something different to that?

In what context clarkie456?

You can certainly use the recipes and produce written or printed out versions for any course work or exam.

However you cannot use recipes in any publication designed to be sold, (even if you give the source) without permission.

That is a very simplistic summary, but as I say, it depends exactly what project you are doing.

Awww I'm sorry if I sound as if I am coming on strong. I don't mean to. Just wish this board would come back to life and new people wouldn't be put off by such negativities being posted all the time.

Hi Roasted, can I start off by saying that I don't like meat substitutes either!

Haloumi can be shallow fried after dusting with seasoned flour - it is salty though so don't season the flour with salt, just pepper and a smidgin of chili or ceyenne or deep dried coated with egg and breadcrumbs, I normally add herbs to the breadcrumbs. I would then serve with salad and chips or a Ratatouille.

It aslo makes lovely kebabs, thread on skewers with cherry tomatoes, chunks of orange or yellow peppers, baby onions, sliced courgette, and button mushrooms. Brush with a little oil then grill till the veg is cooked, serve with pitta bread or rice.

Other ideas apart from halloumi ~

Does he like mushrooms? They can be done in so many ways or added to so many things, such as:-

Large flat mushrooms can be simply popped in the oven with a drizzle of olive oil, or topped with melted cheese toward the end (one like Port Salut that melts and goes all gooey) or open cup ones can be stuffed with breadcrumbs and herbs. Small mushrooms a lovely strogenoff, dried and exotic ones go well in your risotto. Lots and lots of other mushroom recipes available.

Beans, pulses and lentils are fantastic for making a soup or stew with vegetables such as carrots, green beans, chunks of potato and tinned tomatoes.

How about a vegetable pie? Either a selection of veg such as carrots, brocolli, cauli, green beans, mushrooms with a little vegetable stock, then topped with puff pastry.
Or - a selection of vegetables, lightly cooked then added to a white sauce then topped with cheesy breadcrumbs.
Either of the above could also be topped with mash, and there is always the good old cheese and potato pie, either with mashed or sliced potatoes.
Leek and potato pie, with cheese and topped with crispy fried onions.

I am assuming that jacket potatoes are on the menu with different fillings?

Stuffed aubergines are great. See Mike Robinsons recipe on this site.

Stuffed peppers, you could serve a risotto in a red pepper with the top cut off and the seeds and pith removed.

Pasta is very veratile -
In a pasta bake with a creamy sauce and diced veg.
Served with steamed vegetables and a lemon butter sauce drizzled over the top.

What about Mexican food? You don't have to make it too spicy. A mix of red kidney and a couple of other beans (I normally use tinned for quickness these days) with tomatoes, red and green peppers etc, cooked down till thick. Then wrapped in soft flour tortillas served with soured cream, avocado, and a mild salsa, or put in a dish in the oven topped with tomato sauce. Taco shells are another way to enjoy a bean mix.

If you both like parsnips, a cheesy parsnip pie is nice on a cold night.

One of my favs is honey mustard roasted veg. Potatoes, sweet potatoes, parsnips, carrots, baby onions, and anything else you fancy, par-boiled, tossed in vegetable oil and wholegrain mustard then drizzled with honey before roasting in a hot oven.

These are mainly winter ideas, you can tackle summer if we get one this year!

Sorry I've gone on a bit.

Don't know about the one on Heavens Kitchen, but this one is lovely.

[link]

This one is lovely if you want something special

[link]

or you can't really go wrong with this one

[link]

I think what I am trying to do is address the statement

"the viewing figures are dreadful"

and all the comments previously on other threads that the whole channel is sinking and that viewers were voting with their remote and changing channels.

It isn't siking at all, and for every one person who has said they are changing channels, another one or more must be switching TO UKTVFood.

People ARE watching and enjoying Market Kitchen
People ARE watching all the other programs, including all the repeats.

In fact ~ MORE people are watching the chanel than ever before.

Then again, those viewing figures do include the people who watch it everyday just to come on here and complain they don't like it, and the ones who stated they can't watch it as it is so awful, but must still be watching it to have that opinion.

I can't understand that. If I don't like something I don't watch it. No one forces me to, and as someone else said, there is an abundance of cooking programs on British TV to choose from.

Ahh the goalposts have changed again then.

Week after week Market Kitchen is out done by repeats.

Week after week those same repeats are gaining better ratings than they did last year and the year before and the year before that.

So what exactly is relevent?

A lot would depend on what you are doing for mains.

Chicken or beef satay could work if you aren't having either for mains, and as long as you have no nut allergy guests.

Warm Chicken Liver Salad or a homemade Chicken Paté

Tomato and Goat's Cheese Tart

3 or 4 homemade dips with various veg, breadsticks and chips to dip in.


My favourite has always been a mixed Hors' Dourves, which can just be a selection of meats, keeping the pork ones seperate for the non pork eaters. (ham, beef, salami, sliced chicken or turkery breast, paté etc), egg, cheeses, coleslaw, potato salad, lettuce, tomato, cucumber, cress, gerkins or pickled cucumber, beetroot, a few olives, a nice chutney, some crusty bread on the side. And even some fruit such as grapes, mango, pineapple.
Either serve on individual plates, or on a couple of big platters and let people help themselves, you can do such a variety it should appeal to everyone.

Or, take a look here for lovely ideas. [link]

It may be made to sound it by a few, but it's not. We have lots of great shows, I even heard on TV the other day people complaining there are too many cookery shows on again! Oh well, just goes to prove the old saying again. You can't please them all.

I personally can't stand Barefoot Contessa, I turn over as soon as she comes on. (Just as I did GFL in the final year) But I wouldn't bang on about it here as I respect that other people do like her. Matter of taste and choice.

But the viewing figures aren't dreadful. I never understand where you get figures from to support that statement!

When viewing figures for the whole channel are up, and Market Kitchen has 1, 2 or 3 ratings over the 35k in a week, why do you say these are dreadful?

The most recent figures for Market Kitchen was for w/e 09.12.07, they have one entry that week at 57k.

Look at the same week one year before and GFL got one entry of 44K.

Welcome to the site MotherProf, there are a lot of people who really like Market Kitchen, they just don't post about it all the time. Well, nowhere near as much as the people who don't like it.

I really like the relaxed atmosphere and the focus on food rather than presenters.

Well I thought I did as there was a discussion about a wedding cake, on layer of which was a lemon drizzle. But I don't remember the icing bit.

I do know the discussion continued here, [link] if it's any help.

Paellero is made up of garlic, salt, paprika, corn flour, pepper, cloves and saffron.

So you could get the individual ingredients and play about with them till you find the flavour you want.

I'd go for Chef de Maison's way. The same applies to Bagels as well.

Or if you really want to go by the recipe use bicarb in a little water (a more normal way of describing "food-safe sodium hydroxide" in my opinion )

Is this of any help?

[link]

Not sure if these would work or not.

[link]

All the recipes for The Best were on this website while the series was being shown for the first time. Then the copyright ran out and the recipes were removed. I haven't been able to find most of them since.

You could buy the book, if it is still available.

Happy New year to you Barshy, I wish you all you wish yourself!!

Happy Hogmany to you Livewire.

To everyone else........ have a wonderful New Year and may it continue for the rest of 2008

It works beautifully, I have to admit I only started after getting some luxury choc chip shortbread in a gift hamper last Christmas.

Oh dear gastrosuf, you don't know what these are?

As to your other points, if I may. I don't recall threads being started on the wrong forums by "pro-marketeers" - sometimes new posters arrive and make a post in the wrong place, but I don't recall any regular posters doing it.

I will admit to complaining about 2 posts over the last few months. One which personally attacked me, and I wasn't the only one to complain about it, and another that contained bad language.

Posts are removed at the discretion of the moderating company. I think you will find most people DO have better things to do with their time, and if people were sitting at their computers clicking the report this post button then posts would be removed a lot quicker than they are!

Now, this thread is on Food Chat, and was started to say could we keep Market Kitchen off the forum. NOT to start yet another round of complaints about Market Kitchen and the people who watch it.

Not to reheat it, but it must be cooled quickly, kept cold and reheated thoroughly.

Not a good idea to keep it at room temperature and if it is, certainly not reheat it.

This explains it quite well.

never store rice at room temperature. Cool quickly and place in the fridge.
if kept cold, the temperature must be below 8°C.
if kept hot, the temperature must be above 63°C
if you are reheating rice from cold, you must ensure the rice is at least 74°C.

How's that?

ooohhhhh careful Arthur, you will be accused of trying to police the boards.

I totally agree with you that the anti Market Kitchen are dominating the boards, many people have said it, even the people who run the website have asked that they keep to only the Market Kitchen and What's on UKTVFood forums. But we, the "normal" posters are not allowed to mention it. shhhh!!



I do like Market Kitchen, but have found it impossible to find somewhere to discuss it peacefully with other like minded posters. Or, as you are requesting, somewhere to get away from it completely and just talk about food subjects not covered by the recipes, ingredients etc forums.

I still live in hope that one day the site will get back to normal, but only just. A lot of people have given up completely and gone elsewhere.

I have seen it in some of the larger supermarkets, worth asking them. or, if you don't have a local off licence who will get it for you it is available online.

[link]

Or try making your own.

[link]

I would take a look at the Good Housekeeping books, they cover a lot of the basics but have new ideas too.

I always add mustard to cheese sauce too, it brings out the flavour of the cheese. But when it comes to yorkie batter I add creamed horseradish.

I wouldn't use carob as a straight substitute for chocolate in recipes as it has different flavour, texture and setting properties.

It has been proved that it is no heathier than chocolate, but can be handy for supplying a cocoa flavour in some diets restricted by religious beliefs, and of course due to allergy as in your case.

Here are quite a few carob recipes which may give you some ideas of where it may be ok as a substitute though. Happy cooking.

[link]

Yes I agree with you homebrewer on both counts. You can make your own, but think you would have to simmer it longer to get it thicker as it would be too watery for using in choccies. Glucose Syrup can be used too, obtainable from a chemist or maybe supermarkets.

But I would prefer a mild honey, for the flavour as well as the sweetness, and of course for keeping the ganache soft and......... truffly!

I wonder if home made sugar syrup would start to crystalize after a while?

Hi Ken,

Honey or golden syrup can be used as substitutes for the US invert sugar.

Well done you for finding the recipe, and thank you for posting the link, it looks fabulous.

Because Mat-b, if you compare the few who constantly post here opposed to Market Kitchen, with the viewing figures of those who watch Market Kitchen, the few here are VERY few.

Compare the posts here complaining about the presenters of Market Kitchen with the amount of posts a couple of years ago complaining about Jeni Barnett and again there are nowhere near as many now as there were against Jeni. Threads had to be completely removed and new rules brought into force.

As long as people are watching Market Kitchen, which they are, and as long as the viewing figures remain high (higher than they were a year and two years ago) then Market Kitchen is doing it's job, and doing it well.

Whereas I do love a good Oxtail Soup, and this one looks to be great. Based on a Jane Grigson with the twist of the sherry sounds delicious.

I do always think that Oxtail is overpriced.

To me, any cut of meat that needs to be slow cooked should be fairly cheap, and to me oxtail isn't in any way an economic dish.

I feel somehow cheated that I am paying so much for the bone that gives the flavour but so little meat, and oxtails should be cheaper than they are.

I suppose it could be that a cow only has one tail when it has 4 legs, then again a lamb only has one neck for scrag end, which is cheap in comparison, and a pig only has two legs but it's tail doesn't go very far.

This may be a good site to ask,

[link]

"Nicey" has appeared on GFL and "Wifey" used to post on this site.

Apart from that it is a lovely lovely site.

We don't have many traditions as such, my daughter is pesky (Piscatarian, but I call her pesky and glad she doesn't read this site)

We tend to have scrambled eggs and toast, as a late breakfast, I like a little smolked salmon she prefers mushrooms, and champagne or bucks fizz.

Then we just nibble on light snacks, dips and canapés for a few hours finishing off the champers as we go.

Dinner is never traditional, even before she went pesky we both hated roasts, and I haven't yet decided what we will have this year.

Christmas pudding and mince pies are favourites - as long as they are veggie ones. I like them with sylabub rather than cream.

My Mother will probably have made us a small Dundee Cake, and we will most likely make some marzipan fruits, florentines and chocolate truffles.

We are normally too full for supper, so will only snack again if peckish.

Boxing day is normally lots of cheeses with loads of pickles, chutneys and preserves, good bread and wine.

I have completed the Christmas survey, but didn't find all of the choices applied to us.

I really enjoyed the one I have just watched, with Simon Rimmer.

Did anyone see the program on BBC2 last night with Jeremy Clarkson, regarding the Kilner Company?

I only mention it here as there have been many queries about Kilner Jars over the years.

I found it facinating, as Jeremy said, how could this huge and successful company go under?

Also, in recent years I had been thinking of the Kilner Jar as the one with the hinged lid. Totally forgetting that the original was the screw top with the rubber seal inside. It brought memories of my mothers salted runner beans back (I hated the beans but loved the jars!)

Good to see that the Kilner (and Ravenhead) names are continuing under new management.

Fancy a squirrel pancake?

[link]

Yes it does annoy a lot of people and I agree with you too.

The reason given in the past has been something to do with time and expense, which I don't personally feel is a very good excuse.

It may be worth putting this on the website feedback forum too.

Try doing a search for Flat breads or use Pitta bread or Tortilla wraps.

The recipe does say Labna at the bottom of the method but Flat Bread in the title. I always thought of Labna as a cream cheese made from greek yogurt.

This recipe for Farls by Clodagh McKenna from Market Kitchen uses yogurt [link]

How about Deep Fried Brie with canberry jelly, or baked Camenbert with a couple of dippers.

A selection of different coloured melon with a port sauce on the side.

Mini kebabs:
Halumi or feta cheese, sunblush tomato, basil and olive.
King Prawn, cherry tomato, and yellow pepper.
Strawberry, melon, grape and a mint leaf.
Ham, smeared with mustard, pickled onion and button mushroom.

Or any combination of anything you like and think your guests like, either served one of each on individual plates with a few salad leaves, or served on a bed of leaves as a central patter for people to help themselves.

Lightly poached pears with stilton and walnuts.

Nicoise Salad.

Tomato and Mozzarella Salad

Or how about lightly toasted slices of french bread, thinly spread with black olive paste, a small dollop of mayo, softly boiled Quails eggs and topped with a little caviar.

Well I thought it would be on the Good Food site

[link]

but I couldn't see it.

There is a link to contact them about particular recipes though so that might be an idea.

There is also a Jane Asher recipe on this site where the frluit is soaked in alcohol you could take a look at in comparison.

[link]

BurntCake, putting a comment below a recipe doesn't link it to that recipe at all. Daft system as you would expect it to. It just brings it up somewhere on the board, that is why no one can see which recipe you mean.

Just one question. Do you have a standard or fan assisted oven? as all the recipes on this site use normal ovens so using a fan assisted one would mean you would have to follow your manufacturers guidlines for reducing temperature and cooking times.

Hi IRONBREWholic, yes I add white wine and a splash of brandy to my french onion soup.

The initial cooking of the onions, long and slow is important, but as you are already ok with that you should have no further problems. I always use a couple of cloves of garlic too.

I probably add about a glass of white wine with the stock, along with soy sauce and Hendersons or Lea and Perrins, then add just a splash of brandy only about 5 mins before the end of cooking.

Home soup is just so good isn't it?

That said, the legalities are difficult to comprehend so I will not even try to explain. The bottom line is.............

The program was first shown on UKTVFood therefore the recipe would have been on the site at that time. I would say that since the original showing, either Mike himself or his publishers have withdrawn the rights to publish the recipe, probably due to a limited copyright contract with this site.

When repeats are shown, unless UKTVFood can edit each episode of each program to say that the recipe is no longer available, then the dialogue will still be there, however, there are announcements regarding repeats.

If you have a problem with this, please take it up with UKTVFood. NOT the people trying to help you.

Firstly for a pud after the Jambalaya, I would go for a coconut milk jelly with fresh exotic fruit on the side.

As for the buffet tea. Keep it simple after that lunch.

Cold turkey and a good ham, jacket or new potatoes, a green salad, tomato salad, beetroot and orange, cucumber and red onion. Plenty of pickles and chutneys. Plus a selection of bread.
A cheeseboard with fruit and some sort of gateaux or pavlova.

Safe and simple, comforting and not too much hard work for you.

If, on the current run there is still dialogue that says the recipes are available on UKTVFood, that is because the dialogue cannot be taken out easily.

It will be Mike and/or his publishers who gave a time limit and number of original programs and re-runs before the publishing of recipes became unavailable.

Of course you are welcome to ask him yourself. [link]

Just because a program or recipe is aired on UKTVFood does not mean the site have the copyright to the recipe.

Delia Smith
Jamie Oliver
Gary Rhodes
Two Fat Ladies
Barefood Contessa

loads more.............. the chanel have the rights to air the shows, the site does not have the right to publish the recipes.

Very elementary my dea tickedoff.

Hi IRONBREWholic,

I don't like celaric or even celery, but I do put a little celery in my veggie stock. Along with carrots, onions (studded with a few cloves) garlic, black peppercorns, bay leaves, and a mix of fresh herbs as available or dried if not. (Sage, rosemary, thyme are good) and I normally chuck in half a lemon too.

I just put all the above into some cold water, bring to the boil, then simmer ½ an hour or so then allow to cool. Strain away all the vegetables and you have your basic veg stock.

Then to make a soup I start by sweating off some sliced onion and garlic, in some butter or oil, add slices of carrot, chunks of potato, leeks and any other veg I have or fancy. Swede and turnip can be a bit overpowering, I also often add some turmeric if I want a golden colour vegetable soup, or some tinned tomatoes and tomato paste if I want a tomatoey one. Peas and french beans and sweetcorn are good, then add the stock.

If you want to use lentils they don't need to be soaked first and can be added in near the start of cooking. I'm not keen on barley myself but again it can be added straight to the veg and stock. You can buy bags of dried soup broth stuff from supermarkets which have a mix of lentils, barley and veg, but I tend to use I tend to use pulses more.

Dried ones are cheap, but tinned ones are easier. Chick peas, split peas, red kidney beans, borlotti beans, canelloni beans, harricot, or a tin of mixed beans. Loads to choose from and always on the shelf.

You will need some salt especially if you are using chunks of potato, rice is a good thickener, or small pasta shapes are nice in the tomatoey version.

I also then add some Hendersons Relish, or Lea and Perrins if it is only vegetable rather than vegetarian. and a dash of soy sauce.

Add sliced peppers and mushrooms at the end of cooking, and you have a wonderful main meal soup to serve with some crusty bread.

Of course there are many many variations, depending on what is readily available, in season, or just getting past it's best at the back of the fridge.

Cabbage can be added towards the end of cooking (again, not one of my favourites)

That is your general veg soup, but also try others such as........

Leek and Potato, with a swirl of cream on top.
Fresh tomato, expecially if you have managed to freeze your own tomatoes in the summer.
Cauliflower or brocolli and cheese.
Carrot and coriander or orange.
French onion, with melted cheese on toast.
The list in endless once you have you basic stock and a selection of veg to choose from.

I didn't catch it yesterday but have in the past and did capture the recipe. It really is delicious.

Of course I can't post it here as it would breach copyright. Sorry

If you campare the same weeks viewing figures for this year and last year, you may be suprised.

w/e 28.10.07 sees the top show attracting 62000 viewers
w/e 29.10.07 sees the top show attacting only 53000

Just as Market Kitchen didn't appear this year, nor did GFL last year.

w/e 21/10/07 the top show again attracted 66000 viewers
w/e 22/10/07 the top show attracted only 59000 viewers.
Market Kitchen comes in with 34000 but GFL was again nowhere to be seen in the same week last year.

UKTVFood isn't sinking, it is sailing proud.

Much as I admire Gary for his passion about food, I feel his presentation of food is much better than his television presentation.

For me, he seems to dectract from the food and it is all about what he thinks about the food rather than about the food itself.

I agree Falafel, all the good discussions are gone, the board was taken over by the anti Market Kitchen and bring back Jeni brigade and drove the vast majority of people who wanted to talk about food away.

It is the few posting all the time about hating Market Kitchen who are killing the boards. I hope it is stopped soon, allowing people return and restore this to the happy place it used to be.

That should of course be: Pot, Kettle and black, before someone decided to have a pop at me about my typo too.

Pot, kelle and black gastrosurf.

Everyone is entitled to an opinion, that includes me and other people who actually like UKFVFood shows and support the chanel and website who provide them for us.

The ratings of posters started in 2002 and is ridiculous considering Off the Menu was taken away and also an embarrassment as I and others have said in the past.

Of course I'm not trying to push you off the site ticked off, it never entered my head, you as welcome, well liked and valuable as any other member. I don't like it when you insult me but hey, not everyone is perfect.

I just don't see how you can continue to coment on something you don't watch. You don't make it clear in your posts that you DIDN'T like this or that before you stopped watching it. It sounds, to me, like you are saying the program is awful as if you are a current viewer, not an ex one.

Yes, I got fed up with Nigella repeats years ago! We used to put out a Clementine Cake alert on here every time that episode was shown, as the recipe was hard to find and not on this website. It was like a count down, oh look there's the cake let's see how long it is before the first post asking for the recipe.

Let me get this straight tickedoff

You don't watch Market Kitchen

Yet you say "MK kills food for me and many others - food should be fun, creative, inspiring, enthusiatic, endulgent, If MK can do that then I'll be happy. "

You don't believe viewing figures for Market Kitchen

[link]

You tell me that my version of viewing figures fo Market Kitchen are a figement of my imagination

That out of the way, you then say

"How can I be the one out of step when your whole bases for your argument is based on estimation?????? "

I have given viewing figures, and given the opportunity for others to compare those figures. I do not have an argument, based on anything.

My only point is that this anti Market Kitchen campaign is boring and out of step. It is and has also driven many long serving and loyal members of this board away.

If you really don't watch it, as you have now admitted, then you have no right at all to comment on it.

You then say "I'm not big into WUM so when I read a post worth resonding to I will."

I think you are very much into WUM

Then you are the one out of step with reality tickedoff.

If Market Kitchen kills food for you, don't watch it, don't post about it.

Case closed.

I know, awful isn't it tickedoff that Market Kitchen is behind Rhodes in India, and new prog, not a repeat.

Look back to the same time last year and you will find GFL not in the top ten at all for quite a few weeks and then even when it was it was behind all the awful repeats that so many people have complained about on here.

Random and estimated figure? ok, but if you stick to one source, the comparisons are true.

I will post the link again ticked off

[link]

so if you wish to contact the company and tell them their figures are "purly fiction", I am sure all their contact details are there for you.

I know that the progs will probably eventually find their way here, but unitl they are here, they don't count as What's on UKTVFood discussions. I'm not saying I object to it, just that I believe they will be removed if continued.

What the beeb boards allow is a totally different matter and down to Wilco etc.

Years ago this forum used to be What's on TV, but was then changed to only invite and allow discussions about UKTVFood progs.

I know people have looked forward to Jeni returning, but it isn't to this chanel and simply needs to be discussed in the proper place. As I am doing.

That's what I am trying to say sesley, it is a beeb2 program so the discussion is there, not here on What's on UKTVFood

Can I just pop the link to the BBC site discussions for this program as they are showing it?

[link]

I have a feeling that if this discussion continues here it will all be deleted, as has happened before to threads relating to programs on another chanel.

Thanks Grisinni, I did complain and now it's all gone.

(Just so people don't think you lost the plot somewhere)

Now now ticked off, no need to shout. You congregated here and have spoiled the boards for many people, so they have left. Sad, but inevitable.

Thousands flocked here. No not really, very exaggerated. Only a couple of dozen of you keep repeating the same boring comments over and over.

To be a foodie doesn't mean you have to post at all. What a strange and funny remark!

GFLForever, I also wonder why there aren't repeats of GFL here, it would be a great idea. Maybe there is some sort of restriction at the moment that may be lifted later.

Don't think so, Bakewell Tart and Bakewell Pudding are different recipes.

What on earth did you find out that would horrify you posset?

Hi Paul, ages since you posted.

To be honest there are just a couple of dozen people who just keep posting the same things over and over again here, which makes it seem as if there are a lot of people who don't like Market Kitchen and want Jeni and GFL back, which has driven most of the old timers and regular posters off the board.

In reality Market Kitchen is doing well and getting as good if not better overall viewing figures than GFL.

I have always said we shouldn't really compare the two programs as such, as they are so different concept wise.

Hope all is going well for you, is the Cyprus school still going well? It is seasonal isn't it?

On BBC2 no UKTVFOOD, so here is a link to the discussions about it. Enjoy

[link]

AND IT'S NOT ON UKTV fOOD, so you can all pop over to the BBC website to discuss it. Yippee!

[link]

Have none of actually cooked or eaten Hare? I cannot believe it, it is such an age old ingredient and can always be obtained (tho not from supermarkets, you need a proper food suplier)

I didn't see this sort of outrage or jokes when River Cottage gave recipes for Hare or Puffball mushrooms.

I'm afraid that this site does not have the copyright on Rachel Allens recipes for this series, it was originally a BBC series but I believe the recipes are now only available if you buy her book or DVD

Then you will be discussing it on the BBC website I assume?

[link]

And I honestly thought that maybe an apology might be forthcoming from gluck.
How wrong can one be?

It is so sad to see this sort of behaviour then the guilty party make a joke of it instead of just gently saying sorry and maybe learning from their "mistake"

If you want to know their views............ just ask them.

In the past, new people were welcomed to this site, not accused of some sort of subdifuge!

Welcome to the boards Jesse41, I hope you enjoy your time here and are not subjected to comments like the above again.

Unfortunately this site does not have the copyright to publish Jamie Olivers recipes.

Try his own site. Here is one recipe for pork chops, but I'm sure there are more.

[link]

Hi Grisinni,

Market Kitchen doesn't always make the top ten every week, other times it has two or three entries.

However, when you compare this with GFL at the same time last year and the year before, Market Kitchen does come out above GFL, on average.

Also, if you look at the overall viewing figures for the chanel, they have gone up since GFL ended. So rather than the chanel sinking as many people say it is, it is doing better than last year.

Yes, good point Arthur, you have to remember what you have posted on recently to be able to find yourself !! Hope the upgrade works.

This thread started as to what is or isn't vegetarian, as opposed to Piscatarian, Carnivorism, and non red meat eaters ( who do eat poultry )

Not about how this affects our carbon footprints, or how to save the world.

It is about personal preference on what we eat and how people should be allowed to eat as they wish, a recipe not to be defined as vegetarian when it isn't, and Vetetarians not be conned into eating a meal in a restaurant that is "vegetable" but not vegetarian.

Arthur, clicking on your name will bring up all your posts on this site. You can then scroll through them and then click on the subject to see if anyone has added to the thread or replied to you.

Or, when you post you can click a box to say you want an email if anyone replies on the thread.

Hope this helps, if not please tell me more and I will try to help if I can.

"Unfortunately, it doesn't look like any amount of complaining, moaning, wingeing and whining is going to make the slightest bit of difference - and I'm as guilty as the next of it."

Hallelujah, at last people are realizing that a couple of dozen whingers are not going to be listened to or make a difference.

Waitrose is more than pleased with their sponsorship deal. No question of that, as are the other companies involved.

Try here

[link]

Better to listen to the official figures than to gossip

Try this site. [link]

It's this coming Monday, Tuesday and Wednesday. 8th - 10th October.

[link]

Is anyone else going? My company have a stand and I will be floating around on Tuesday.

Hi Pattipan,

You can get a vegetarian substitute for Parmesan in Tesco's too. No one is saying it is the real thing, just as sparkling wine isn't Champagne. But it is good as an alternative.

If you go to Recipes to the left of this under In UKTV Food, then type Chilli con carne into the recipe bar, there are 4 good ones to choose from.

GFLForever, and doesn't everyone picture the bod of Frank. Then again Simon is is quite easy on the eye too!

Hi Mary, thought you might notice this thread. As you know, my daughter is like you, a non meat eater. (who doesn't eat meat eaters) she does now eat some fish, but no meat or poultry. As for the snails, yes I suppose they are offically meat, but they are also slippery, slimy things and I have always thought there was something fishy about eating them

But as you and Pattipan have said, it is all about choice. Being able to choose what you eat, and not being tricked into consuming something you would knowingly choose not to.

As for Burger King, well done them for producing something approved of by the Vegetarian Society. That must make life easier for a few Mums!

Another little subject I would like to bring into this is oil and fryers.

My job involves commercial kitchen equipment, and I have found it facinating when one of my customers needs to replace their fryers.

We can suppy single tank, single basket fryers. Single tank twin basket fryers. Single tank 4 basket fryers. Twin tank, double basket fryers and more.

When I talk to the chefs to get information on what they need I find it facinating how they decide what they need. Some are ruled by the space they have, some think about the menu they have. What I am saying is that some ask for several different tanks so they cook food seperately. Others just want the biggest, cheapest unit to fit the space. Which could mean all the fish, chips and chicken nuggets etc, being cooked in the same oil.

Then again, I suppose that happens in the local chippie too, even if they do use oil as opposed to dripping. So is a cheese and onion fry, even the pea fritters or pineapple fritters truely veggie if it has been fried in the same oil as the chicken, fish and whatever else is on the board?

There are side effects to having a vegetarian in the family though. It was trying to read all the little print on the back of packets in the supermarkets that made me realize I needed glasses!

Is this the one? [link]

Olly Smith is doing Saturday Kitchen now. Isn't he?

I DID enjoy most of it, but I'm afraid the behind the scenes reminded me too much of Big Brother. The kitchen and restaurant scenes were great.

I think a lot of ppl just found them too cute to cook!

But as they are now becoming an indangered species in this area, just as well really.

Have you seen this one? [link]

I haven't tried it myself but a lot of people have posted good feedback on it.

Not sure which one you mean, but have a look at these.

[link]

[link]

[link]

I think vegetarian options when eating out have improved a great deal in the last couple of years. Well they have in my area anyway.

GFLForever, it is Simon Rimmer who has Greens in Manchester which he owns and runs as a veggie restaurant even though he isn't veggie himself.
He does back up a lot of comments made in this thread. [link]

Frank Bordoni has Lemoncello [link]

LOL, nor do most people mourn a calf or lamb when they eat meat

I am just putting my personal opinion into the discussion. A lot of people don't understand veegetarianism, a lot of chefs don't think of it when they give recipes. In the same vein I don't personally understand why chickens lay eggs unless they expect them to be chicks.

All I can understand is that we keep letting cows produce milk when they don't have a baby to feed, and we let chickens lay eggs when there is no hope of a chick.

I eat eggs, I don't drink milk as I have an intolorance. This is not a personal thing.

I am not saying either is right or wrong. I am just asking for other people to say how they feel.

As far as I see it, an egg would develop into a chick whic would then become a chicken. So if you are vegetarian why eat the egg if you wouldn't eat the chicken?

I don't see the connection between bicarb and soda / sparkling water.

My Gramps used to take bicarb in water for his stomach upsets and excess wind. But the soda / sparkling water you would be served in a pub or restaurant is not bicarbinate of soda water.

If it comes out of a soda syphon it is usually sparkled with carbon dioxide, ask the staff for details.

Some sparkling waters are naturally sparkling, and some do naturally contain some sodium. If it comes out of a bottle you can ask for the bottle and read the label.

If it doesn't have salt as an added ingredient, I don't think you have anything to worry about.

Not completely sure what you mean. I normally use a piping bag to make whipped cream looked pretty. I don't think you can, and wouldn't advise trying to reuse a pressureised canister.

I normally think of a peppercorn sauce going with steak with loads of peppercorns in it.

A creamy one with mixed peppercorns and brandy is the sort of thing I would normally put with steak............ but if you mix the prawns with the pasta and the sauce is dispersed with both, that sounds good to me. Less concentrated when the pasta and prawns are all tossed in it.

Have a great meal

LOL, that is why I said you get into the business of was the egg fertilised etc.

In a totally natural society, a chicken wouldn't lay an egg unless it was going to be a chick. Would it?

What is in the peppercorn sauce?

Have you anything else?

Pasta and prawns are great, but a peppercorn sauce may overpower a bit.

Any veg? a simple pasta, prawn and veg dish with some lemon and black pepper butterk served with a few veggies is fabulous.

I hope not! I was watching Bright Ideas yesterday, Jeni came on with GFB I had to move on. I had forgotten just how overbearing and loud she was, and how much she used people to gain self attention.

Isn't it the Beds version of the old original traditional Cornish Pasty? Savoury one end and sweet the other?

I didn't see the prog but if it was Rick Steins Food Hero series, I am sure it will be repeated.

OOhhhh that is a difficult one.

I haven't found a bulldog tin, nor can I find or give advise on how to cut up a cake and put it together in the shape you want.

I have, however found this, [link]

do you think he would go for it?

This is taken from The Cook's Thesaurus. [link]




Hope it helps.

I would have thought they are the same as normal oats, just bigger. I know they make good porridge and biccies etc. Were you going to make your own mix of museli with them? I would have thought it would be the same, just bigger and maybe a bit chewier.

Pattipan, can I just quote from your original post and query something?

You said "Nor do they eat anything containing products derived from animals or fish, like gelatin or animal rennet or ising glass or shellac or cochineal for example. "

I would change that to.......... derived from the HARM of animals or fish.

Hence the milk the eggs being gifts, leading on to my chicken and egg discussion.

I agree it is so anoying. I was watching I think it was come dine with me last week. A lady on it described herself as vegetarian, but ate fish! She would also have eaten the cockles, except they were fried in the bacon fat.

Now it is people like that who really confuse others!

This subject has been discussed so often on this board over the years (but no Mary in Australia, I am not going to say it again, giggle)

I do agree about the shrimp paste and oyster sauce. Lea and Perrins Worcestershire Sauce is another, (it contains anchovys) , thank goodness for Hendersons Relish instead.

I also agree about the Parmesan substitute, it is very good.

The only other thing I will put into this discussion Pattipan, is the chicken and egg thing. Most vegetarians I know still eat eggs, the "official" view used to be that vegetarians eat eggs and use milk as they are gifts to us from the animals.

I have always taken the view that to eat a naturally laid egg is to kill an unhatched chicken.

My veggie friends and I have had many many good natured chicken and egg discussions over the years, and I know you need to get into the business of was the egg fertilised or not etc.

So, what are other people's views on this?

I think you can only get the current Rachel Allen recipes by buying the book or DVD [link]

Hi Frank, hope you had a wonderful birthday.

I would say that 00 is always best and would start with that, I think using a dough hook is fine. As for eggs or just water, that depends on your taste and think you should try both.

Pasta machines? whether you get a cheap one or expensive one depends on how often you think you will use it.

I do remember TerryDox referring to Hedgehog as being a Romany dish in the past. Maybe he will post again.

I am also fascinated with bygone recipes and menus. The different combinations of available ingredients. How recipes evolved with the seasons when people didn't have shops, refrigerators or freezers. How the meat, fish, veg and fruit combined, and how food was preserved for hard times too.

My normal trifle is very traditional.
Sponge
Sherry
Any fruit (fresh or tinned)
Custard
Whipped Cream
Sprinkles


My favourite is Black Forest

Chocolate Sponge
Kirsch
Black Cherries and some juice
Chocolate Custard or Mousse
Whipped Cream
Chocolate curls to decorate

I wouldn't make the whole preparation and put it in the ramekins then store it in the fridge. They may start to separate a bit.

However your second suggestion sounds good, prepare everything up to the point where you whisk the eggwhites and go from there.

I'm sure some of the larger supermarkets do them. If not you can get them online, this is a good outlet.

[link]

Black Onion Seeds, "Nigella Seeds" £1.99
Also known as Nigella seeds or Love- in -a- mist. The seeds are sprinkled on flatbreads, rolls or over roasted vegetable and cheese dishes. (50g)

Cottage cheese is a good substitute if you can get it, you can strain it if you like to remove the excess whey, then beat it to a creamy consistancy.

Gary asked the Indian chef on the prgram about this, saying he thought it meant potatoes, the chef explained, as you have said, it is derived from the Portuguese language and it meant vinegar and garlic.

He went on to explain that the potatoes were added, ready cooked, to draw out some of the spices into the potatoes and leave the finished dish less ferocious than the common English versions.

I have often advised people on here to put potato in chili if it was too hot to take away some of the heat, other people have often told me I was wrong.
It has always worked for me though.

I admit I was suprised to hear Gary talking about the Kashmiri chilli when the purpose of this program is to learn in order to prepare a banquet in this country. I remember in Reza Mahammad's tour of India he could not buy the elusive chili unless it was in huge quantities. Maybe that is what Gary will do, but not very helpful to the rest of us.

Sigh, only you could think of that Mr Dox!

Thanks for the reply Roopa, it will be interesting as the week goes on, which recipes match the program, Gary, or the Indian chefs.

I am enjoying it more than I thought I would.

I got very confused about whether you were talking about Nigella or Tamasin.

I liked her old kitchen with all the old equipment, somehow when she went to the spanking new kitchen with that fantastic cooker, the old familiar favourite scales and baking dishes looked out of place.

I admire the lady for not tying back her hair after all these years of the same complaints.

Her hair, her home, her kitchen, her family and friends. Her program.

Did you do the bit with the smoking coal Trev Bloke?

I have looked at the recipes I have seen presented Roopa, I can see that the powdered chili Gary added to the Sailana Junglee Murgh (Chicken with Red Chillies) so that is according to the Indian Chef, but the barbacued quails are spatchcocked which was Gary's idea.

This also means that some of the recipes will be the same as presented on the program, but not others.

Hope that doesn't lead to confusion.

Well it is better than I thought it was going to be, I do wish Gary would do the recipes without changing them though.

Any recipes on this site or in any book which follows are going the be Gary Rhodes variations. I would have prefered to have had the originals with Gary making his own sugestions as an add-on.

The Best recipes used to be on this site when it was first aired, they were then withdrawn, probably to encourage people to buy the book.

It's not even really a matter of copyright in the strict sense of Intellectual Property Law, as it is difficult to prove ownership of a recipe in some cases. Nor is it often the chef who retains the rights to the recipes, it is more likely the puplishing company.

Chefs have had their own recipes removed from this site when they have posted them here.

As far as this site is concerned it is more a matter of permission to publish and goodwill.

There is no problem with putting links to recipes on other sites, in fact that is the way people are encouraged to help others. Unfortunately there are very few of The Best recipes anywhere on the internet now so it could be a matter of buying the book or borrowing it from a library.

Good luck in your quest.

Never. I have hated roast dinners from the time of my childhood. Overcooked meat and vegetables with thick conjealed gravy.


Then my ex used to insist on a roast every Sunday whatever the weather. So I used to have the meat, but not overcooked, the roast potatoes, ( I do pride myself on good roasted veggies) and baked beans. Untill the day my 3 year old daughter compared her plate, full of nutritious vegetables and asked where her beans in sauce were.

I made the decision that day to start eating vegetables but still can't stand a traditional roast.

TVFoodie, the "person" you and dustyfrg are referring to is UKTVFood, the company who produce the TV channel and allow us to post on this website.

All they have asked is that the Market Kitchen posts be kept in the correct place. They did not deserve to be questioned and called the names they have been.

Personal and board respect seem to have gone out of the window when it comes to the anti Market Kitchen brigade.

I'm in Dorset, didn't know Gordon Brown was, thought he was dealing with the Foot and Mouth outbreak.

Whereabouts in Dorset are you going Soup Kettle?

Which one where cornetto?

Taupo, I am not a cake baker, but I do wonder if your sponge cake was too fresh? I sometimes think if you leave it for a day before decorating it gives the outside a chance to dry out a little so it doesn't crumb so much.

As I said, I am not a cake maker, so I could be totally wrong.

Good luck for the wedding and well done you for making your own cake!!

OOhhhhh gastrosurf, that is exactly the same picture as in the link I normally give, but a different company and yours are cheaper. Duly noted and put into favs for future reference.

I don't agree with you about Mickey and Martin02, dustyfrg. I don't know Martin02 at all but Mickey has been around for a while now and I think his blunt statements come out of frustration.

I don't think the IP address works either. I can post from several different IP addresses, and also share all but one of those IP addresses with other people, one is also a Proxy Server.

I think a lot of this bad feeling has come about because of the wave of anti Market Kitchen people, all saying the same things over and over again, spreading it across the whole site and making it impossible to get away from. No forum or thread seemed safe at one time.

Now that UKTVFOOD has asked (yes dustyfrg I am sure it really is from the company not a bossy new member lol) has asked that Market Kitchen posts be kept within the Market Kitchen or What's on UKTVFood forums, and if people will have the grace to abide by that, things should calm down a bit. In the same vein maybe it is time to gently direct people who want to talk about GFL and Jeni Barnett, to the GFL forum, there is also a forum on Bright Ideas where the repeats are being shown.

This way, people may find it more difficult to post under more than one name as there will be less places to post and closer comparisons to be made.

Keeping things on topic and having respect for other members is only normal.

OK, there you go, I am sure there will be an outcry about this and people will have a go at me for trying to rule the boards, but if some of you had been here when we used to watch whole threads of 2 or 3 hundred posts disappearing one by one in front of our eyes, you may understand more where I am coming from.

I would start by look through Celia Brooks Browns recipes. There will be quite a few there you could try.

Then simply put fish in the recipe search and have a look through those.

I thought this sounded like a very strange idea when I first heard about it.

Gary Rhodes, the champion of all things English, in India!

Oh no I thought, not Gary telling the Indians how to cook their food, putting a twist in here and there.

However, from the trailers I see and hear that he says he is there to learn as he has never experienced real Indian cooking before. So I hope he does stick to learning and sharing with us.

I wouldn't have thought the amount of rasins was that important, vary them to your own taste.

That's ok Lola3, easily done.

I actually agree with just about everything you have said. I no longer have a child at home, when my daughter was young I cooked most from scratch and also worked full time, but the difference was that I worked from home so I could do both.

Once I went out to work, I couldn't cope half as well and things slipped pretty quickly.

I agree with Mrs WW that half the entertainment is spending time in the kitchen and learning about the food when you are a child. That isn't possible when the time in the kitchen is a tired Mum and kids trying to get the evening meal on the table at a decent time of night!

Spending time with your children, talking to them and being with them is more important today than cooking every night. Making your own meals and freezing them is a good idea, if you don't work at the weekend and can find time for that alongside everything else.

I admire Mothers of the past who coped without all the mod cons, but they didn't normally work full time. I also admire Mums of today who HAVE to work to keep a roof over their and their childrens heads. If they turn to a shop bought meal a couple of times a week........ so be it.

[link]

This one I think, and the chocolate cigarellos are available from sugarshack, unless you want to make your own using white chocolate, a marble type slab and a knife.

[link]

Conch, I think there is a conflict of issue here.

I agree you did not start this about Market Kitchen.

I kinda agree with Mikey that it could be a Website Feedback subject, but the website only get their info from UKTVFood so how do we know how soon that info is given to the website?

So both places would be ok. IMHO

So often you click on the link to see what is going to be on, only to see a list of what has already been on. Not very helpful at all

It was a brilliant day Terry, thanks for your congrats to my daughter, I will pass them on.

Yes we had champagne, did I not mention it?

Yes Grisinni, I am very proud, I admire my daughter so much for coming through everything and still reaching this goal.

Did I mention the champagne?

I haven't stated that it is only the anti Market Kitchen people dustyfrg. However that is where the core seems to be.

As for the pro Market Kitchen posters, I would be very sad if that is the case dustyfrg. This board never used to be like that. If you know that people are using multi personalities, please name them.

As to lack of posters, it is such a shame that so many have been driven away by this Market Kitchen hate campaigne taking over the whole website.
I am still in contact with so many of them on other sites, and hope that when this campaigne ends, they will be back.

Yes GFLForever or reg or any other name you seem to use. I AM suprised that more posts in the wrong place aren't deleted.

People can say what is on their minds, but so many anti Market Kitchen posts have been over the top so they broke the rules, you seem to have quite a few different minds but that is another matter. All UKTVFood is asking, along with a lot of regular and new posters, is that posts are kept to the right forums. It is not any sort of red herring, only a request for respect for other posters and the site itself.

It really isn't difficult.

You say people don't like Market Kitchen. A few don't and are very vocal about it. It got boring a long time ago. To keep flooding the whole site is getting to be rude to other members.

You, even with all your different names, and others posting anti Market Kitchen posts, are still in a very small minority.

UKTVFood has asked that Market Kitchen comments are kept to the Market Kitchen and What's on UKTVFood forums. They do not consider it relevent on the others. I agree.

It certainly has nothing to do with Website Feedback, that is for feedback to and about the website, not the programs shown on the channel.

Food Chat should be about food in general, not specifying any particular program.

Just read the descriptions for each forum.

This is simply respect for other posters. As is not using multiple personalities to try and falsely increase people's idea of how many people are posting against Market Kitchen.

You lost any respect from me and many others when it came to light what you were doing. Your opinions are simply not relevent anymore.

Sorry.

[link] ?

350g raspberries
4 tbls honey

Hope this is the one

It's not a poster as such, it is a user name for UKTVFood to post on the boards. Probably more than one person but speaking on behalf of the company. UKTVFood.

Thet have requested that Market Kitchen is kept to the relevent forums, unfortunately not many have taken any notice, and Mickey, myself and others are berated for supporting what they have said.

I am suprised the mods haven't been told to start deleting posts that are blatently being posted in the wrong place.

If we did work for UKTVFood we wouldn't be allowed to enter the competitions! I suppose the best way to find them...... is to click on the word competitions in the left hand column of this page, just above Message Boards.

This one? [link]

SooLinda, a lot of the recipes from the program are here. Try this link. [link]

UKTV Food only show Ainsley's Meals in Minutes as repeats from the BBC. If the recipes are not here it means the BBC, Ainsley or his publishers, have not give permission for them to be published here.

I've been away for a few days, went to London with my daughter for her Call to the Bar at her Temple.

The champagne reception was supposed to be in the garden, but they decided on the safe site and had it indoors instead.

It was a lovely evening. My champagne glass never got near empty before it was topped up again. The canapes were delicious too.

Duck with caramelized orange
Stuffed quails eggs
Smoked salmon with soured cream
Prawn and cream cheese
A lovely creamy one with pistachio nut on top
Smoked trout

I'm afraid that's all I can remember........... did I mentioned the champagne??

This one, on this site, is pretty good ronjohil.

[link]

I think some TV chefs and cooks say Chorizo as a general name when they really mean spicy sausage.

That's the thing with TV chefs, they vary from the - use Chorizo, when they could mean any of the fabulous range of sausages available to the general public. To the ones who give such an obscure spicy sausage we would never be able to source and then have no idea which to use as a substitute.



The Chorizo in the sketty bol sounds good.

I would go to Diabetes UK. The recipes in the link are not really what you are looking for, but they are good diabetic snacks. Plus there is a search facility on the site to find suitable recipes for your particular medical requirements.

[link]

Best reposted on the website feedback one do you think Barry?

(I've never given a mobile number for any competition)

But that is what the UKTV chanels are for knocker, showing repeats. I bet you don't complain about UKTV Gold showing repeats.

However, if you are going by the newsletter this week, it may not be right. See Grisini's post on website feedback.

That sounds interesting (I think) Jack,

Ours was quite a plain household too when I was growing up, nothing fancy.
Roast on Sunday and cold meat on Monday.
Sausages, faggots, shepherds pie, cowboy stew, leftover meat curry, liver and bacon, fish fingers, beefburgers.

Maybe a steak and kidney pie or pudding now and again, or stew and dumplings.

My oldest cookery book is my Good Housekeeping one, my parents bought me for my birthday the year I got married. Not very exciting, but fairly good basics.

Mother still has a few older books, but I don't remember my grandmother ever using or having a cookery book. Maybe that is where I get my cooking instincts from.

Peter Gordon made a great on too.

Large round loaf with the top cut off, sprinkled with olive oil then add any or all of the following.

Green olive paste (or very finely chopped green olives)
Sun dried tomatoes
Fresh sliced tomatoes
Season at this stage with salt and pepper
Chopped spring onions
Chopped fresh parsley
Capers
Artichoke hearts (in brine or oil)
Sliced cheese ~ Emmenthal or Gruyere
Raw grated beetroot
More olive oil at this stage
Pancetta to finish off

Lid back on then squash, wrap in greased proof paper and weigh down for about fifteen minutes before serving.

Try this link, sorry can't email anything as email addresses cannot be exchanged.

[link]

I hope this is the correct recipe, there has been a lot of contrivances with this one!

Not sure exactly what you mean Flippflop, I always thought of shortening to be any sort of fat.

Butter, lard, marge, and things like cookeen and trex.

If there is a mix of more than one of them it is probably due to flavour and colour.

I love mint jelly, and that looks a lovely recipe posset, thanx.

Have you thought about making mint pesto too lesley?

FLForever, or reg if I am not mistaken,

UKTV is the company........ UKTVFood, Gold, G2, Drama, History, People, Documentary, Style, Gardens, Food, Bright Ideas and Slam

All UKTV with the same mission, lol, why do you think there is such a copyright issue? why do you think the BBC is so involved? UKTV is the repeat channel for BBC

Come on, please tell me you really didn't understand

Do you really mean that TVFoodie? People will eat out more because GFL has gone.

If you do then you are saying that GFL failed completely. The whole point was for the celeb chefs to teach us to not have to eat out, how to cook their own dishes at home.

Of course they would love us to go to their restaurants, but only because we want to, not if it means it is because we are unable to cook at home, if that is the case, they have failed and the program failed.

I think it is very sad you feel this way.

Not sure if this will help, but there is a discussion about 3 tier wedding cakes here. [link]

My favourite combination is probably
borlotti beans, butter beans and red kidney beans.

But I also like flagelot, borlotti, canelloni, black-eyed, pinto, and chickpeas.

Sometimes I like fresh beans included too, such as short lengths of french beans.

What dessing do I like? Sometimes a vinegarette, sometimes a lemony one and sometimes a tomatoey one.

Try experimenting with what you like Bourjois__x using different herbs and oils too.

BTW, welcome to the boards.

I would go with the Brandy or Amaretto, however if you are looking for a non-alcoholic substitute you could just use some cherry juice.

Health food shops should sell it, if not there are a few places online. It is (IMHO) a bit expensive. Can I be nosey and ask what you will be using it for?

If the cookery lessons are how to teach proper basics then I think it will make a difference.

In my day we learned how to wash a tea towel, how to make a sandwich, then things like cheese and potato pie (that was good and I still make it) we also learned to make bread, a cake or two, custard, fairy cakes and eccles cakes, that's about all I can remember.

Kids need to know basic techniques that can apply to good home cooking, incorporating meals they will want to cook, a good, nurishing meal for a family on a budget, and they need to be activley involved in what they want to cook.

If you can grab their attention to do that, then you will have kids growing up who not only can cook, but will want to cook.

Are you the same karen who when on GFL got a shoulder massage from old twinkly eyes himself Paul (the hands) Hollywood? I think I remember reading it years ago.

Degerming garlic simply means to remove the green sprout/middle bit if there is one. It is believed to be indegestible when using the garlic raw.

I can see how your neighbour's recipe doesn't use butter prodigal2, but I wouldn't call it a Santiago Tart either. It looks more like a delicious soufflé and I may just try a scaled down version of it. 9 eggs is quite a lot!

The tart that that Sam and Eddie did was described as light and fresh by the people who tasted it, not a rich dessert.

I didn't say I never follow a recipe, I said I rarely follow one.

I take ideas from recipes but then make them from whatever I have in the fridge/freezer or cupboard/veg rack at the time.

If a recipe says I need stuff I don't have, I look at what I do have and try that instead. I hate sticking by what someone says I have to do, or I what the original/traditional recipe is.

If I tried to follow strict recipes I would probably more often than not be disappointed with the result. Trying to get the exact result you see in a book or on the TV just isn't always realistic. You need to take into account the quality of the ingredients, the cooker, the kitchen, the weather.............. oh so much more.

I never try to emulate anyone, I look and read recipes, then I think ok, I can do this, I can use this, I can try this.

I will admit that some baking has to have a strict recipe, cakes and bread etc, which is probably why I don't do a lot of baking

oohhhh now you have got me going Dougy Boy, but no one is ever a failure at cooking. Please please, don't try to be perfect, try to cook what you want in the way you want it, and don't be ruled by someone saying you must do this or that. You might just suprise yourself.

Totally agree Jack,

Dougy Boy, there are loads and loads of I hate Market Kitchen comments with no back up background at all. Some by the regulars citicise certain people and things. But the majority of posts claiming to hate Market Kitchen go on to say bring back Jeni and GFL leading to the thought that they only hate Market Kitchen because GFL has gone.

I will not take criticism of presenters of Market Kitchen into account as I remember the hateful posts against Jeni Barnett from a few years ago. Even the rules of this site were changed during that time to make it against the house rules to criticise Jeni.

Then we also had all the posts against all the presenters who filled in for her when she wasn't there.

I really do not remember many posts saying I like GFL because.................

It is always easier to criticise a program and nit pick about it, than it is to say what it is you like in general or specifically.

Hi Jack,

No, I think biscuit me is copy and pasting other peoples messages into her own post to then try and reply to each one.

I does look very confusing and have to agree I can't follow it very well either.

Try looking at it as reading your own post and see what biscuit me has added in reply to you. I am not sure whether it is biscuit me not quite getting it right by not using quote marks or something to explain herself, of if her posts have been edited, or is it is someone trying to post under differnent names and getting it wrong.

I don't know where the quince has come from at all, I have just watched it being made on Market Kitchen Extra, and I saw no quince.

I would call it an almond and citrus tart myself.

Thanks for your comments jannymac and Franci, I did actually see mouldy's first post on this thread, but was too upset to answer it. I have now had time to think, and decided I will.

mouldy, criticizing me for being opinionated I can accept, even agree with. I am opinionated. But I also hope I am big enough to admit when I am wrong and apologize for any upset I may cause.

Being criticized for trying to help people is something I cannot accept or understand why you have a problem with it.

I should get out more? I am out at work for 11 hours 5 days a week, but Mother Theresa I ain't.

However on the theme of Mother Theresa, I have to see the funny side. Reading this thread, I started off by finding a link in answer to a question that seems not to have been asked.

Unbelievable? Flaming miracle I say!

Well said Jackwagstaff,

Even the site team have asked that Market Kitchen threads be kept to the Market Kitchen forum, and other programs still on UKFV Food be on the UKTV Food forum. The GFL forum is sill open even though they have said several times it is to close. It has been made harder to find, gentle weaning I suppose.

siouixsie, the name of this thread is a giveaway, the name of the forum is a bigger one.............. Food Chat.


When it comes down to it GFL is no longer part of UKTV Food.

UK Bright Ideas has it's own site where the repeats can be discussed.

Never made beer bread davidwine, but interested to know more of yours.

Who on earth would ever nag you TerryDox? More action and less of the old please!

Hi Mary and Snowy, yes I like that conversion site cos it kind of covers everything.

I would go for Muscovada as the raw sugar.

Nice to see you posting again Snowy.

IS Matthew Fort overweight? I wouldn't have said so in a medical sense.

In a fashion sense yes I suppose he is. But not one I would agree with.

One could say that Brian Turner is overweight or obese, the Two Fat Ladies both were, (and knew how to dress appropriately), The Hairy Bikers too? Sophie Grigson has put on weight, but dresses well, Antonio Carluccio, AWT, Ashbell McElveen are all large men, Lotte Duncan and Nancy Lam, Rosemary Shrager aren't tiny women.

Compare most of or all of the above and Matthew Fort is very average in build, so I am curious as to why he has been singled out as being overweight.

I have bought them on their own from Sainsburys, I wouldn't be suprised if health food shops will sell them too, but I have no personal experience so far.

Check out my link above Ema3, you won't find the recipe anywhere due to copyright, you can't get it emailed to you by anyone on this site as you can't exchange email addresses. Checking out my link and reading the discussion about this recipe is about the closest you will get without buying the book or borrowing it from a library.

lesley, Paul Hollywood just about always uses fresh yeast, very rarely dried, so I would say it means fresh.

Mean't to say that if recipes are posted on here they will be removed too. But for the recipe in question here, try this link. [link]

It is a very simple answer, this website does not have permission to publish Gary Rhodes recipes. The are either owned by him, his publishers or other channels who made his series' originally.

These seem to be the only recipes by Ainsley for that series, which is in essence, controlled by the BBC [link]

I'm in England Desi, never been anywhere else. Thank you for your kind comments. I'm sure I'm not always right, but maybe in tune with what you are asking.

I am fairly computer literate, but not completely, I am pretty good at searching the internet to find things people have asked for.

To do a link all you need to do is copy and paste the address of the page you want to be a link.
ie, right click on the address line (that starts http), click on copy from the drop down menu, then return to the place you want to show that address, left click where you want it to be, left click and click on paste from the dropdown.

This site then turns it into a link for you.

I am not and never have been a chef, I have catered for a couple of weddings for family for friends, but just a home cook really. I very rarely follow a recipe, I prefer to make it up as I go along with whatever I have to hand. Try this site [link] for other discussions you may enjoy.

Thank you again for your lovely comments and I am so pleased I have helped you in the past, and hope to again in the future.

How about this one [link]

Yes I do know that. The fact still remains that the GFL forum is still fully accessable even though the webteam have said several times it is closing.

GFL in fact is no longer relevent to this board.

GFL is showing on UK Bright Ideas I believe, and they have there own website.

Here is the link, it is all nice and yellow

[link]

Tattoed_bev, if you post the recipe from the book it will be deleted, you are not allowed to pubish recipes here that are copyrighted.

Traditional sound family orientated, "authentic" who knows who has the original recipe or idea.

Me? eggs yes, cream sometimes.

(I'm not Italian though)

Freddyg, sweetheart, I am not saying that the powers that be SAID it was a replacement, I am saying that I and others don't see that it is or ever can be a replacemement, apart from it being the only live program aired.

Dougy Darling, yes, using the most recent figures you are comparing them, but where are the figures from when GFL first started? Those are the only ones that could or should be compared.

Even comparing the total viewing with GFL when you feel it was in it's prime, Market Kitchen is still featuring.

Please give us the comparative figues for GFL when it first started 5 years ago against Market Kitchen when it first started a couple of months ago.

Happy to be of help xxx

But the GFL live board IS fully accessible, you only have to use the drop down menu. Why is that a problem?

I am so sorry my explanation doesn't make sense, I didn't see newyork1's post so don't know the content.

All I know is that someone asked where was that post then imediately went on to talk about GFL and Market Kitchen.

Yes I did note the whole thread has nothing to do with eating out and away which is why I said that the whole thread could be removed if the mods see fit, which has happened often in the past.

I don't see that it is pedantic definition, it is designed to make it easier for people to find discussions, and less tiresome for people who want to stick to themes.

I think you can buy it online from here.

[link]

Your point yes, and yes I read all those figures, but cannot give them any credibility.

What figures was GFL getting when it had only been on for a couple of months?

That would be the comparison, and also take into account that they are aired at different times of day so cannot be compared in that vein either.

You simply cannot compare a new show with one that had been going for 5 years and aired in a different time slot.

But as I have said all along, I don't feel that Market Kitchen is or ever has been a replacement for GFL and shouldn't be compared.

The only similarity is that they are or were both live shows shown on the same channel.

All I keep saying is that I don't think we should compare GFL and Market Kitchen viewing figures. There is no basis for doing so. No paralells.

People miss Jeni and GFL
People don't like Market Kitchen.

ok

Separate issues which should be kept apart .
IMHO

Probably because GFL going offair and Market Kitchen has nothing whatsoever to do with "Eating out and away" which is the subject of this forum. So posts can be deleted because they are on the wrong forum.

I suggested last week that we keep Market kitchen posts to Market Kitchen, and I see that Nora from UKTVFood has suggested the same.

So maybe that is why these posts will be removed from now on, and if people still continue to post on threads on the wrong forum the whole thread could end up being removed, as has happened in the past, long before GFL finished and Market Kitchen began.

A year as far as I know. As long as they are sealed and fresh frozen there shouldn't be any problem.

If you purely and simply stick to one set of viewing figures ie BARB, who publish the top ten for each week, then Market Kitchen is featuring each week. Maybe only once.

Market Kitchen appears in that top ten only being compared with current programs, not past ones. There really is no point at all comparing Market Kitchen viewing figures with those of GFL, however if you do, Market Kitchen does come out favourably.

If you read the BARB figures you will see they include not only the day but also the time of the show, they don't add all the episodes shown on the same day together.

It is when you take a set of figures and then say yes but............ or and if you do this........... or when you look at that.................

That is manipulation of the published figures.

I am waiting for UKTV Bright Ideas to zoom into the picture because everyone is watching the repeats of GFL.

Purists will tell you no.

I say yes, it is.

[link]

There was the same problem with citric acid a while ago too.

If you can't buy it from the chemist try finding a Home Brew shop, you will find it there. Or if there are no local home brew shops, there are quite a few online, here are a few.

[link]

[link]

[link]

[link]

Strange place to find a recipe, and it is very basic but how about this one.

[link]

But when it comes down to it, what is the difference between a chutney and a relish?

[link]

I would also be inclined to try making some redcurrant sauce to freeze and serve with steamed puddings or icecream later in the year, and open freeze some then pack in bags to use in sweet or savoury sauces later.

For a basic curry sauce that goes with anything I would recommend Jamie Olivers

[link]

It does have coconut milk in it but you could always leave it out and add some yogurt instead at the end of cooking.
Or I have read that using a tin of evaporated milk instead of coconut milk works too.

This is also a very good basic sauce you can adapt to whatever you want.
[link]

Or go to this site, one of the best curry sites I have used, lots of lovely recipes.
[link]

Don't see why not. Were you thinking of freezing them before or after cooking? I would say cook first then freeze. Defrost, then just warm through in the oven.

Yes of course and if you don't believe me, look at stage 5 in the method.

5. Heat half of the oil in a large heavy-based casserole

That should read the line that starts http then a colon then two slashes. (the site turned it into a link for me!)

I have looked on Nisbets, are these the ones you mean [link]

If not, posset, go to the page you have found them on and copy and paste the URL

If you are not sure what I mean by that, this should help.

Right click on the address bar at the top and highlight the URL (the line that starts [link]
When you right click on it it should highlight and a box appear saying cut copy paste delete come up
Click on copy
Then come to the box you are typing your post, left click where you want the addess to be then right click and a box should appear saying paste.
Click on paste and the URL will appear.
Once you post your message this will be turned into a link by the website software.

I love this program too. Unfortunately this site no longer has the permission to publish the recipes. His books are available if you wanted to buy, or why not try your local library?

I meant I persoanlly didn't have the computer access to publish the figures at that time GFLForever. Nor could I search for the previous threads regarding the viewing figures from last year. I have posted them many times since on more current threads.

I see that Market Kitchen got a top ten entry at 37000 again this week. Well done them.

As I have also said many times before, the figures can be manipulated in many ways. It is what advertising and and TV production companies do all the time.

Here is the link to it

[link]

In theory yes, if it is posted without a name and from memory, however when someone asks for a specific recipe by a celebrity chef then the name is already there.

You can call it permission to publish rather than copyright.

A few years ago the producer of this website also put it a different way. His point was that this website depends a lot on the goodwill between celeb chefs and site. If the site publish a recipe without the chefs permission or allow it to be published by someone posting it, then goodwill is lost for the future.

Any recipe a chef demonstrates on a show such as GFL or Market Kitchen will be available here, recipes from a series with a book to accompany it is down to the goodwill of the chef to give permission or not.

For the veggie meal, most of the veggies I know are quite happy only having the vegetables you are serving, as long as you don't roast the potatoes in goose or duck fat or dripping, and you also provide a veggie gravy.

If you really want something to substitute for the roast meat but serve all the veg etc with and the person likes meat substitutes you could always serve a Quorn fillet or escalope.

Here are a few other ideas, but they do depend on what your friend likes.

A large field or portabello mushroom, just drizzled with oil and popped in the oven till cooked.

A filo pastry parcel filled with cheese (a nice melting one)

An aubergine parcel [link]
Or you could use courgettes instead.

Slices or half a butternut squash [link]

I've not seen James Martin doing this but for measuring the density of sugar and alcohol when I used to make home made, the thing I used was a hydrometer.

Funny you say that Conch, cos I had both Gary Rhodes and Gordon Ramsay in my head when I was thinking of this.

The one I saw with Chris Moyles, he did the buying, and I googled to see if I was right. But I also have this idea he was with Gary too.

Maybe we need to read his posts on the BBC, probably the TV and Radio board.

I think they should be frozen on the day of baking to be any good really.

It may be worth trying to warm them in the oven and eat with butter etc while still warm.

I like the summer pudding idea.

Or how about making crumbs, toasting them and making a kind of brown bread ic cream sort of thing?

Yes, he did post here often untill he fell out with the moderators. Such a shame as his posts were not only really helpfull but full of fun and tips.

PS the person in the know is Mary in Australia, she has organised several of his gigs in Australia and had him stay at her house. She has always said he is lovely.

Sorry, the above post is to Jeeps about the cannelloni, I can't help with the sausage and polenta dish, but again it isn't here due to copyright.

The recipe in full cannot be put on this site due to it not having the copyright. But if you scroll down the page a bit you will see a discussion thread about this recipe. Or click on this link. [link]

I have found this recipe for mussels with coconut milk in, but it does say where to add it. Is there another one I haven't found yet?

[link]

Glad you enjoyed it, what was it so I can try it too

Ooohhhh that does sound good, I don't get to watch as many episodes as I would like. Thanks.

There are a couple of versions on the net, have a look to see if either of these are ok.

[link]

[link]

If you really can't find Orzo, then I would say this recipe would work well with rice or cous cous instead.

Here are a couple to give you some ideas.

[link]

[link]

Hasn't Dean also been working with Gordon Ramsay? I saw him in the F word show with Chris Moyles when they were cooking an Indian dish quicker and better than Chris's favourite take away.