Alex Black

hi all, i'm doing some food for a buffet at my friends 60th birtday party. with her being super scottish i could do with some ideas. i've got haggis sausage rolls in my scopes so far

will check them out. i've got some chestnuts that i'm gonna do with brussels. i'm thinking may be cranberries with them for some reason. might of been a dream i had but i think it'll work

hi folks. anyone got any good ideas for a veggie xmas? cheers

not at all!! speaking of which, what other foods 'mature' over time? leftovers always seem to take on their own distinctive flavour and sometimes it can be better than when first cooked.

chers everyone. there's no way i'm growing outside. i'm in the middle of england! whats your 'other way', cave?

i've had a few plants now that i've bought from supermarkets and they've always died within a week or so. it only happens with coriander and flat leaf parsley. they're always indoors and get may enough sun light. anyone got any ideas? should i just start from seed? cheers

might be why i like it. just adds a bit of heat without affecting the flavour. i'm a bitof a newb so i'm sure i'll get onto something else with a bit of flavour. what would you suggest chilli wise? powder form so i can quickly chuck it on sarnies, etc

anyone one go through phases of being totally addicted to a certain ingredient and having to put it in everything? or having the same dish over n over? i can't stop making scrambled eggs at the moment. and i put cayenne in EVERYTHING!! such an amazing flavour. i'd put it on my cornflakes if i wasn't too busy eating scrambled eggs!!

less likely to dry up this way? i've got some playing to do

cheers. i've frozen them but reckon i'll do the blanching and two tray oven thing. will let you all know how it goes

no pics, sorry. about 2 mm. if that. blanch for a few secs?

i'm a totall newb. blanching for a few seconds?

and have as a garnish? would do but i'm at the in laws and she's not on with deep frying.could it be shallow fried with with plenty of oil?

hi all. doing a cod fish cake and i've got the skin left over but don't want it to go to wast. any ideas? cheers