I too took the skins off before cooking, but we'll be using this one again. We've just had a bumper crop of onions from our garden and this is a great idea and a nice change from your regular baked onions. Thank you for the recipe.

I used a bag to shake the cut veg, herbs and olive oil in before cooking, that also worked really well. I've cooked this recipe on the grill and in the oven too when you use the oven if you have a veg with a high water content then you will have to open the packets at the end of cooking to let out some moisture just for a few minutes. I too have used a variety of veg including zucchini, mushrooms, carrots, parsnips and leeks, they all work well and taste great, thanks for a great idea.

I feel this worked really well. I did follow the advice of some of the other reviews and used a curry paste, Patak's Madras paste. I browned my onions first, then my meat and added the paste with the garlic and the ginger. I then sliced up some potatoes and other veg to make this a meal in a pot thing, browned them off too, this is something I always do with the veg in stews or soups as I think it gives them a better flavour. Then I deglazed my pan with the stock. I didn't need to add flour, you don't want a curry too thick, it needs a certain amount of liquid. I just found this to be really easy and tasty. Thank you for sharing it with us.

I'll definitely do this one again, I was 'helped' by my two youngest sons as well and it still turned out great, everyone came back for more. Thank you for a really good recipe.

I did make a few changes, I only had powdered garlic and ginger and I didn't add the sugar but it was really good and I'll do it again, this time with fresh spices :) Thank you

Made this for supper last night and I'll use it again, I used chicken stock instead of beer, just because I had no beer in the house and crushed tomatoes instead of diced for the same reason. Very quick, very easy and tasty too, though I like Kdayne's idea of the lime juice. Thank you

We made this at the weekend for a BBQ, I made my own spice mix, and we did marinade them for nearer an hour but everything else was the same. My children had great fun and we decided that we would make these again. Thank you for the recipe

Loved this recipe and I'll make it again. I did roast the asparagus and because I was making it for a large amount of people I used some mushrooms too. If you top it with some Parmesan or some sharp cheddar it will taste even better. Thank you for the recipe.

This recipe worked really well, I did tweek it a bit. I didn't add the boullion at all, I did add an onion and I chopped up some asparagus and added it just before the clam meat. Well worth the try and thank you for a recipe that I'll use again and again.

Five +++ for this one, the only thing I didn't have was any mushrooms, so I added more onions and some red wine so it was rich. I'll be making this again, thank you for the recipe

I use Strong Chedder, no salt and no sugar, the cheese is sprinkled on top rather than mixed in. With these changes it's one of my regulars now, so thank you for a really good idea.

This was great, I cooked it in the oven this time but I'll be doing it again with my crock pot

This turned out great, even though I missread the instructions for the liquid :) I'm normaly very wary of recipes that use tinned soup for ingredients but this worked so well that it will be one of my staple slow cooker recipes. Thank you

This needs a five +. I have searched for ages to find this recipe so thank you so much for posting this here.

These where great. I only had dark Molasses so I used a 50/50 mix of Golden Syrup and Molasses. I did make them bigger than was suggested, but only because I didn't read that bit until after we had cooked them. I rolled them into walnut sized balls and they worked out fine. These will be made again in this house :) Thank you

This recipe is so easy to do and they turned out light and fluffy, but if your not a chocolate fiend then they might be a bit rich. Two of my lads loved them and the other two found that halfway through eating one they where too rich for them. I will make these again but with a little less coco powder.

We all liked this one, I used the idea of the chocolate chips on the top to take the place of icing and it worked really well, so thank you for that idea as well. A really good recipe, thank you

One word for this, Yum ! Ok I didn't put this in the fridge first, but that was because I had my lads all standing drooling in my kitchen, so I cooked it straight away and it came out great. This will be made again in our house. Thank you for the recipe.

We all loved this. The recipe has been written so clearly and was very easy to follow, the results tasted great. Thank you for sharing with us all.

This is a nice, light version of the traditional french onion soup, this meant even my children ate and enjoyed it, which they wouldn't have done with a soup made with wine. Not just that but it was tasty to boot, I made mine with vegatable stock. Thank you for sharing, it will be made again here.