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I doubled the peanut butter and added extra chiles but the end result was disappointing. Like another reviwer, the only taste that really came through was peanut butter. Altogether too bland for me. I wonder if it would help if you soaked the soya chunks in something like onion stock? Thanks for the recipe anyway.

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Lamb Shanks with Ancho Chile Honey Glaze

Reviewed: Sep. 9, 2007

This was absolutely outstanding! I made the dish for a dinner party last night and the guests enjoyed it so much that one of them - a professional chef - actually licked his plate! I followed the recipe exactly, except for adding trhe jiuce of an orange as well as zest to the glaze, becuase I wanted something a little sharper. I hadn't intended to make the yoghurt dressing, but I'm glad I did - it added a lovely cool contrast to the smoky juiciness of the lamb. This is an amaziong recipe - thank you so much for sharing it. if I could give it six stars, I would!

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Apple Cake I

Reviewed: Oct. 3, 2006

Really delicious cake, and SO-O-OOOOOO simple! Made it this evening with the ingredients in the cupboard - didn't have enough apples so substituted one cup of raisins. Also added some mixed spice along with the cinnamon for a bit of added depth of flavour and spiciness. Mmmmm. This went like...well..hot cakes... Thanks Judy.

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Creme Brulee

Reviewed: Mar. 13, 2006

Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tray around the dishes of creme brulee with ice. This keeps the wonderful contrast in texture between the hot and crispy layer of burnt sugar, and the cool slightly wobbly creme beneath. Lovely.

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162 users found this review helpful