This is really good & really easy to make. I took another reviewer's advice and sauteed the celery with the onion and garlic, just to make it softer. I also added a little bit of tomato paste just to give it an extra tomato-ey kick. It's a great winter warmer!

This makes a good base for noodles dishes. I haven't given this 5 stars as I only used the recipe as a guide. I added freshly chopped ginger and chilli and used fresh egg noodles instead of pasta. Garnished the noodles with fresh coriander and eating it right now with some freshly steamed dumplings..... Delish!

I agree with the other reviewers that the end product largely depends on how big your pears are and how juicy they are. I've just cut myself a piece of the loaf - the texture is great - really nice and moist. The pears I used were small and probably medium in terms of juiciness. I used wholegrain flour (as I'm trying to cut out white processed carbs). I added one tablespoon of water instead of the two. The consistency was muffin dough like which I think is what you'd need to keep in mind when making this loaf. Baked for an hour and skewer was clean when I checked it. I cut down on the sugar (less only about 20g) but I think I'll cut out more next time as it is a tad too sweet for my liking. Otherwise a keeper. Nice and simple!

I didn't follow the recipe exactly as I also added honey to the mixture. Ended up with a sticky, caramelised coating for the chicken. Delicious!

I ended up not using the exact measurements as stated in the recipe, but it definitely was great as a guide in terms of doing something different with rice. I browned the garlic and onion on the stove and to save time, put rice in my rice cooker with vegetable stock, curry powder, apricot, cashews, the cooked garlic and onions and avoila! Everybody loved it!

It makes a great side provided that you make a few alterations. Added 3 onions, garlic, cumin. I cooked the lentils on the stove using half vegatable stock and half water. Onions and garlic were also browned on the stove. To save time, I use my rice cooker to cook the rice - instead of water, I used stock, added the lentils , onions and garlic and ended up with a fantastic side dish!

These are okay.... Not really my cup of tea as they are way too sweet. I would much prefer to eat the Oreos rather than smash them into the dough. I made suggested changes (using self raising flour, no salt, no baking soda and less butter). Would definitely have been way too greasy with more butter.

This is decent enough, but I wasn't overly "wowed" by it. I can't quite put my finger on why though. Maybe I'm just not a baked goods sort of person. I misread the recipe and put in 1 teaspoon of bicarb soda. I'll put less next time as it had a slight bicarb soda taste to it.

Are the croutons suppose to come out soggy? I was hoping for a nice, crispy base. I made the croutons in the oven myself before hand, so I'm not sure if this made a difference. I think I prefer my egg to be firmer and more like a quiche consistency. (I added 7 eggs to 1 & 3/4C cup of milk.) I will reduce the amount of milk next time. The flavours were nice though - I added zuchinni to the mixture.

I like the way the flavours infuse together - it made an interesting (and delicious) rub. I made a few alterations as I didn't have a few ingredients at hand and was marinating fewer pieces of chicken. I reduced the salt to half a teaspoon (as I thought a full teaspoon was a bit excessive), and I think I'll even add a little less next time. I put in about 3/4 teaspoon of ground ginger, as I can't handle eating a lot of ginger. I didn't have the peppers so I put in about half a teaspoon of peri-peri chilli spice. I added just a dash of water to the chicken and lime mixture as I wanted more of a dry rub. Marinated overnight, the chicken was delicious! I served this up with a bed of chicory salad and apricot and ginger cous cous.