Posts by: missduck

I didnt realise that Keith was poorly again. Thanks for mentioning it here. I too wish him all the best for a speedy recovery. I am a regular viewer of his old shows and have been enjoying Floyd in France this week.

Get well soon Keith xx

Hi all,
I love watching Tamasins programmes and have the book with this recipe in. I have cooked it on many occasions and we always love it. I havent always used breast of lamb and infact have replaced it with chump chops and other cuts of lamb. Regarding hints and tips - none really, just follow the recipe and it turns out great. Definately worth the bit of effort and the wait. Please try it - I am sure, like us, you won't be dissapointed xx

Hi there,

Hope this helps and hope you have a lovely evening.

1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.

When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the

Have a great Christmas xx

I too am very dissapointed with Market Garden. I am a big fan of both GFL and Jeni and knew I would miss both when they finished (on my birthday) but was willing to give the replacement a go. Not for me at all. I think Tana was always going to have a lot to live up to with viewers comparing her to Gordon . Unfortunately she isn't a presenter that I enjoy watching.

If Market Garden does stay then at least can we have GFL back as well. There is plenty of room for both. I have to agree with Rick 13, as a competent cook, I do not need step by step coaching.

Please UKTVFood producers - give serious thought to our comments - we can't all be wrong !!

Hi all, I am welsh and live in the vale of glamorgan, and have myself and my two boys have always had breakfast, lunch, dinner ( and in the boys case supper). I dont think its a posh southern thing - its just what you are bought up on - my parents called their meals exactly the same - that where i got it from ! But as long its good food - i dont mind what i call it really!!

Thanks very much both, i have just made my shopping list and am looking forward to tonight x

Hi all, i moved house at the weekend and can just about find the kitchen. i have also volunteered to cook an anniversary dinner for close friends tomorrow evening (i am cooking in my house but eating at theirs). i gave them the choice and they have chosen chilli con carne. can anyone suggest any accompaniments. a pot of chilli and rice doesnt look substantial enough for 6 people. suggestions gratefully received as always, thanks missduck x

hi ansypansy, have you had your party? if so, how did it go and what did you eat / drink. if not, could you let me know how it goes x

hi erenthae, i love cooking pork chops with apple sauce and cheese. I usually pan fry the chops and then put apple sauce and cheese on top and put in the oven until melted. Another variation i do is apple sauce then a little stuffing on top and then stilton cheese.... delicious. Hope this helps and you enjoy x

Rick Stein featured it recently - i think on the food heroes series. i'll check when i go home and see what i can find for you

What a fab idea ansypansy. I would serve prawn cocktail, beef stroganoff or coq au vin fo follow and black forest gateaux to finish. We would drink mateus or black tower if you prefer white. Babycham would be a nice apperatif, especially if you could find those saucer glasses - we used to have some with the little babycham logo on.
We are moving on 18th august to a very 70's house and you have given me a fab idea. I hope you have a super party xx

Thanks chocolate monster, and i am delighted to report that it was well worth the wait, absolutely delicious. It would certainly go a long way as it is very rich. Will definately make this again xx

ooops sorry, i obviously like it so much i had to leave my message twice x

i have made this delicious cake often in the past. it is super, and even my son, who doesnt eat fruit, loved it. it is really moist. a definate favourite with us

i have made this delicious cake often in the past. it is super, and even my son, who doesnt eat fruit, loved it. it is really moist. a definate favourite with us

i'm guessing its in the forever summer recipe book and will look when i get home but unless i can find it on web for you, i wont be allowed to leave the recipe here for you. i'll get back to you xx

p.s might have to pop back in october xx

i am absolutely gutted to have missed this as i have just returned from Paphos and would love to have attended whilst i was there. Not sure when i will be visiting next, although we did look at land when we were there with a view to building, so that would be perfect for one of ross and pauls courses.

I have watched gary cook this many times but have never written the recipe down. i was delighted this week when it was shown again - on rhodes around britain i think - and i finally got to make a note of the ingrediants. i does look delicious and i am making it this weekend.

Hi chocolate monster, this is fascinating. I buy maldon salt regularly and have never been lucky enough to find a fish .... although i do have an unopened box at home, so i may have to have a little look when i get home. I would let them know if i was you, as although it is a natural product from the sea, there should be stringent controls in the factory that this little sucker obviously slipped through. I think they would want to know.

i agree with you sally, i am here reading all of the comments and have turned over every day this week during Summer Live. i bgelieve this to be a food programme and cant wait for it to return to the old and favourite format.

hi dave (again) please ignore my last silly question, i have just found your details etc. sounds almost too good to be true. shame there isnt a mcd's closer to me

hi dave, i am off to cyprus on wednesday and although i've been cutting back for the last month, it would be great to have a final go. have you tried it?

hi burnt-bits, i have all of ricks cookery books so will have this recipe. which of his programmes was it? though i think we may have a problem with copyright if i post the recipe here x

Waitrose also do a lovely perry. quite moreish xx