The comments on recipe pages…

Sure, I find recipes online, and sometimes I change things when I don’t have the full list of ingredients. That’s normal, surely? But then there are these people…

“One lemon is sufficient. I added a big bunch of kale at the end as I felt it needed some green. I roasted the squash then added to the pan. I added almonds with the coriander at the end to give a bit of crunch. I made my own harissa paste using chipotle. Nice meal with a depth of flavour.”

https://www.bbcgoodfood.com/recipes/squash-chicken-couscous-one-pot

This was a “one pot” recipe. If you want kale with it, serve it separately. Of course, you’ve defeated the one-pot-ness of it, but this really won’t taste good if you shove kale in it. And the squash was supposed to disintegrate to make the sauce, but you’ve got nice crustly lumps of squash. Did it even need “a bit of crunch”, what with being a stew and all that implies?

Also, you can’t make harissa with chipotle. You’ve made some sort of chipotle sauce.

Some of the comments are a lot more sensible.

5 stars from us, followed the recipe to the letter and really liked the freshness the lemon brought to it …. Like a tagine but without using expensive preserved lemons. Portions are huge, this made 6 generous portions so some bonus portions for the freezer 😊

https://www.bbcgoodfood.com/recipes/squash-chicken-couscous-one-pot

Now, call me greedy (OK, I am), but two chicken breasts doesn’t seem particularly generous for six people. I suppose one reason for recipes like this IS to feed more people with less meat, though.

However, if you put cut up a lot of lemons and put them in a big jar with salt, you’ll find preserved lemons are actually not expensive. And they’re brilliant in a tagine! https://doctor-dark.co.uk/blog/lamb-tagine/

Me, wearing a Panama hat, spectacles, and a fine growth of facial hair.

Author: Walrus

Just this guy, you know. To be continued...