[Scribbler]

I feel compelled to spring to the defence of Val's green tomato chutney. It was my first attempt at making anything like this, and the result is really brilliant. The chilli gives it a real kick. Would recommend strongly!

[Ice]

so making a hole for the garlic - is that your usual technique ice?

Yes and it works well with beef too, without the rosemary in this case.

[Elcie]

Must admit I love Jamie's Ministry of Food book.  However, I am a 'new' cook so perhaps it is patronising for the experienced amongst you.  Considering the aim is to get people cooking from scratch who are used to ready meals perhaps this isn't suprising.

[SalJ1980]

make holes in the lamb and stuff a clove of garlic and a small sprig of rosemary in it.  Slow roast it and make proper gravy

That's exactly what I do and it's mmmmmmm...delish!    Works a treat with chicken too.

Oooooh, I'm hungry now!  

[Nogger]

I feel compelled to spring to the defence of Val's green tomato chutney. It was my first attempt at making anything like this, and the result is really brilliant. The chilli gives it a real kick. Would recommend strongly!

it was my first attempt scribbler at anythink like this,but i followed the recipe to the book and it was horried,after reading your remarks though i will give it another go



"Christmas" what again;

[John]

I feel compelled to spring to the defence of Val's green tomato chutney. It was my first attempt at making anything like this, and the result is really brilliant. The chilli gives it a real kick. Would recommend strongly!

it was my first attempt scribbler at anythink like this,but i followed the recipe to the book and it was horried,after reading your remarks though i will give it another go

I just picked up on this and had to comment, it tastes lovely to us. Did you leave it to mature? Often her chutneys need a couple of months to develop the flavour properly.

We had chicken cooked in it with rice before Christmas and it was great.

[Nogger]

I feel compelled to spring to the defence of Val's green tomato chutney. It was my first attempt at making anything like this, and the result is really brilliant. The chilli gives it a real kick. Would recommend strongly!

it was my first attempt scribbler at anythink like this,but i followed the recipe to the book and it was horried,after reading your remarks though i will give it another go

I just picked up on this and had to comment, it tastes lovely to us. Did you leave it to mature? Often her chutneys need a couple of months to develop the flavour properly.

We had chicken cooked in it with rice before Christmas and it was great.

to be honest john i think i did it all wrong

[John]

Easy done, if you need any help or the recipe isn't clear Val will happily try to help. Often things are obvious when you know but not at all obvious when you do them for the first time.

Of course, sometimes its just tastes that vary. Personally I loathe any recipe with celery in it!

[wighty]

Ah, the 'forbidden' vegetable - celery - I love it and so does Paul but my youngest 'hates' it.  Paul and I sit there 'smirking' because we know we have put it in a stew or spag bol just cut up very small so it looks the same as the onion and she eats it quite happily.

[John]

Ah, the 'forbidden' vegetable - celery - I love it and so does Paul but my youngest 'hates' it.  Paul and I sit there 'smirking' because we know we have put it in a stew or spag bol just cut up very small so it looks the same as the onion and she eats it quite happily.

Well I ain't so easily fooled!  :evil:

[Yorkie]

Nope, nor I   :roll:

Can spot it a mile off in stews, soups, etc.  Why does every recipe seem to contain it? :evil: