Title: Comment: A hearty Duck and Beetroot treat with is perfect for the winter weather we are experiencing across the UK Submit > < Back

Comment: Hi - i'm looking at cooking the slow-roast shoulder of lamb with merguez spices from River Cottage Everday, tomorrow but as our joint as much smaller (for two) any suggestions re the cooking time at 120c/ gas mark arf !, cheers, Steve Submit > < Back

Title: Comment: Smoked Haddock & Spinach Paella, I found a recipe using salt cod in the excellent New Tapas book (Fiona Dunlop) and tweaked it to use the more readily available smoked haddock (or cod) which does rather add a salty/smoky tang so I do not add any additional seasoning in this recipe, though you can if you prefer. The recipe originally came from the Gambrinus Restaurant in Valencia. Enjoy! Submit > < Back

Comment: We are going to cook the beetroot & kale pizza tonight from the excellent Veg Handbook, however the recipe does not say where to add the kale !, we are going to guess it is at the same time as the beetroot. PS both the beetroot and kale (cavalo nero) are from our veg patch. Cheers, Steve Submit > < Back