Nessbelline

"Perfect recipe, very well behaved and made the pork tender and tasty. I'm not a mushroom fan so added a load of fresh peas instead. Sneaked in a bit of garlic when I put the onions back in. The tarragon gives a real sweetness, and the dual mustards are genius. Will definitely make this one again!"

Aug 21, 2009 on Food.com

"Fantastic, just the recipe I wanted, and it came out perfectly! I halved the quantities and made it in a bundt tin as an experiment, successful, thankfully. Still needed 45 mins at 180c. English so not that familiar with cups, easy enough for sugar etc but used 6 smallish carrots, 'some' walnuts and 'some' butter in the frosting. Loved the chuck-i..."

May 11, 2009 on Food.com

"Just delicious, so easy to make and a very forgiving recipe. I used regular thyme with a splash of lemon, and spring onions (scallions instead of red ones, I think the lemon was quite an important flavour. Great with yoghurt dip (yoghurt, splash of vinegar, splash of olive oil, plenty of salt, crushed garlic, chopped fresh mint, trying hard not ..."

Apr 18, 2009 on Food.com

"This was fab, easy to do and delicious. I added extra finely sliced red chilli and used left over roast pork and cooked prawns so I only heated them through - you could definitely use any veg you like, I added edamame beans, peas & carrots. The balance of the flavourings was perfect. Will make this again."

May 11, 2008 on Food.com

"Genius cake! I only chose this recipe because I didn't have enough eggs for any other but I stumbled onto a gem. This has to be the easiest cake I've ever made, it tastes amazing and it's really moist yet has a lovely light texture. I did half water and half skimmed milk, also added about 1/4 cup choc chips and cooked at 180c for 50 mins. We didn'..."

May 3, 2008 on Food.com

"Thrilled with this, it's all the ingredients I always have in the house and it's a total taste sensation! I'll put the feta topping (no olives, other half not so keen on as soon as it goes in the oven and cook all the way through instead of splitting it but the sweet/salt combo is unbeatable. Had no peppers in a jar so I just stuck a whole one in..."

Apr 30, 2008 on Food.com

"Excellent! I tried the recipe out of curiosity and can't wait to try it again. I used the parchment method and managed to burn the first batch, but 3.5 mins at 850w later and the second batch was perfect. Next time, Greek herbs and a tzatsiki dip and wait for the compliments to roll in!"

Mar 1, 2008 on Food.com

"Yeah baby, these are delicious! Fab to find a potato dish that takes no time at all but tastes so good and could be fancy food, comfort food or even go with a summer salad. We scoffed the lot."

Oct 4, 2007 on Food.com

"Really lovely texture! I made a couple of changes: I fried the onions first, to give them more flavour, and I used about 3 times the rosemary and thyme (fresh - could have put in even more. Used Campbells concentrated cream of chicken soup (295ml and it was just right with this quantity of meat. Thanks Barbara (and Michael!"

Sep 26, 2007 on Food.com

"Well, it looks and smells fab - so do the three tiny ones I made in creme brulee pots to use up the beer! My next plan is beer bread dumplings in a stew. I used 2 cups white, 1 cup brown flour, which works well with the dark flavour.My tip (mistake: don't mix it too much, leave the air in to help it rise.English tips: 500ml cans standard-ish ..."

Apr 22, 2007 on Food.com