Very nice, I accidentally forgot to add salt to the recipe so it was quite sweet. Also was unable to chop it coursely so it a little watery. Otherwise very nice. Alterations I would make another time: chop a little more coursely, remember salt, add a little less sugar and reduce the celery seeds. I used it in a chicken wrap (recipe also from this site) and was amazed at how much nicer it tasted as a result!

Good recipe, very simple and tastey. I added some chopped bell pepper to the garlic to give it a little more body. Was going to add some ragu, but decided it didn't need it. Used fresh spinach from the garden. A great, lunch and ready in 5 minutes.

Not great. 1. What Gravy? I added a mug of boiling water and 250g halved cherry tomatoes (I would have used chicken stock and/or chopped tomatoes, but I didn't have any) 2. The cardamon pods were killers when I bit into one. 3. The cloves were killers when I bit into one! 4. The coriander seeds were killers when I bit into one!! (the above could have done with being ground). 5. The black peppercorns wern't great whole either. All-in-all not the best (infact probably the worst) curry I've had, although it has some of the basics of a good curry. I'm honestly suprised at the number of 4-5 stars reviewers have given it.

This makes great salsa, I found however that if you follow this recipe to the letter it is far too sloppy. I cooked mine for 50 mins and then took the lid off and carried on cooking it for about 40 mins until a lot of the liquid had evapourated. Fantastic in choriso or steak sandwiches with focatia or chiabatta bread.

I also followed the variation by MOLLYES. I made a couple of changes myself, I also scattered some of the rosemary ontop of the breasts, then i covered it in about 5 rashers of bacon with the rind cut off. After 2 1/2 hours in the oven the bacon was like cured ham, the chicken was awesomely succulent and infused with all the flavours. Probably the nicest roast chicken I've ever tasted.

I made these exact to the recipe, it was time i'd made pickled eggs. They looked slightly wierd, sat in a murky brown-yellow liquid. And when i removed the first one to try was amazed by how bright yellow they had turned. They tasted great and the contrast between the yellow surface, pure white albumen and yellow yolk is fantastic. Highly recommended to impress with a buffet or as a present