Thought i had died and gone to heaven everyone loved it! Very sweet and rich you dont need a lot i used more banana and it did 4 servings

This dish was fantastic i am not a huge fishlover and had not had monkfish before but this was lovely. I found the monkfish to be meaty and mild in flavour the sauce was wonderfully fragrant with the coconut, lime and heat hitting every taste bud. I made the dish exactly to the recipe, there was a lot of sauce but this was delicious over rice.

I doubled the amount of milk to get a thiner consistency and i added a little more chocolate turned out delicious

Really enjoyed this meal. I changed the recipe a lot after reading other reviews. I chopped 2 large chicken breasts into large bite size pieces. I sauteed mushrooms and a small red onion in a little olive oil with 1 clove of crushed garlic then added the chicken and about 3 rashers of chopped smokey bacon. Once lightly cooked i placed these ingredients to one side in an oven dish i then deglazed the pan with white wine, reduced the wine then mixed together a can of batchelor's low fat condensed mushroom soup and about 2 large spoons of sour cream to a smooth consistency then whisked it into the wine brought it to high heat then pored the sauce over the chicken, mushroom, onion and bacon added lots of fresh ground pepper and baked it in the oven for about 30 to 40 minutes then served it over pasta. The sauce was lovely thick and creamy and the smokey bacon added a wonderful flavour.

I peeled the potatoes. This dish was mildly flavoured with the garlic not overpowering delicious !

This can be too sweet for some. For that reason i use a sponge base rather than biscuit then layer with bananas then toffee then another sponge then bananas then toffee then top with the cream and then chill.

Did what other reviews said and coated the chicken then left it for 10 minutes and all the coating stayed on. This was a very light coating not greasy at all and was very crisp and the chicken was very moist. Once i had fried the chicken i placed it on a rack over a tray to cook it in the oven yo keep the crispness. The flavour was quite mild but nice i did put a tablespoon of dry mustard in it but stayed true to the rest of the instructions. I would do this recipe again but i wouldn't rave about it. Hubby really liked it though i think i would have preferred a more southern spiced flavour.

This dish was seriously delicious. I cooked a shoulder of pork in the slow cooker with beer as the liquid then shredded it and then mixed in a jack daniels barbecue sauce(going to try my own sauce next time) popped in the oven to crisp the edges a bit. Everyone couldnt get enough i did it again and even left over cold bits were fantastic my husband just kept going in the fridge and getting bits to nibble. Fabulous dish for a barbecue with friends goes a long way.

This dish was fantastic and very easy to make. I only wanted to cook 2 shanks so after reading others reviews regarding sauce too thin i reduced the amount of wine and the liquid of the broth. I used 1/3 of a bottle of Isla Negra red wine, and i used a small 28g Knorr concentrated beefstock pot rather than the broth as i was cooking in a slowcooker so more moisture /liquid would be created I also used chopped rather than plum tomatoes. I did not salt the lamb as i knew the stockpot would season the dish, i left out the carrots as i dont like carrots greatly and felt they would reduce the elegance of the overall dish, as lamb in England is expensive so this was a more special than everyday dish. I browned the lamb then placed in the slowcooker, i then added all the ingredients to the pan brought to the boil then poured over the lamb. I cooked them in the slow cooker for 5 and 1/2 hours stirring the sauce once. Once ready the meat was dropping off the bone it was so tender and the sauce needed no additional work at all it had thickened perfectly, we like a lot of sauce but i had enough for at least 4 servings but i would not have wanted to cook the meat in any less than i had. These were the only alterations i made and i served the lamb with peeled garlic mashed potatoes with added creme fraiche and butter and fine green beans. Would be great with leg of lamb