Thanks for the comments guys. I didn't realize the lemon juice would make any difference, I use dressing as that's all I usually have in the cupboard. I'll but some fresh for the next try.

I was going to do my group test yesterday but discovered we had no eggs and we were blocked in due to our road being resurfaced. How unlucky!

Man that looks good. We should do a mini 'come dine with me' one day. Axe is only down in Sussex so might be able to come too.

I just remembered I never reported back on this. All I can say is WOW! Who knew beef could taste so good. Even the silverside joint that can sometimes be a bit bland was incredible.

I'm using the mince to make mozorella beef burgers tomorrow - can't wait!

If you like beef - order a box now, you wont be disappointed. I just ordered a 4kg rib joint for Christmas.

We found 4 geocaches scattered around. There were plenty more that we didn't have time to look for. We were only there for half a day so didn't have time to visit the copper mine sadly.

Wow, freaky topic - I was in Llandudno on Monday. I took the kids geocaching on the Great Orme, luckily we didn't stick around for a curry. As we were driving off I commented that it was a nice place to go for the day but we had no idea what people would do there for a whole week. Maybe you can actually shed some light on that question Ray?

I'm aiming to get mine done on Friday - work permitting. I have some family to stay so I'd rather they gave the scores as I have a vested interest in them.

If anyone else is interested in having a go PM me, the more the merrier and as Solar says, by the end of it you will be a bhaji expert.

Hi Solar

The pics look really good, I'm glad you enjoyed the test and hopefully you now consider yourself a bhaji expert. Some of those look perfect.

Chris

Try using a can of precooked new potatoes in salt water. Every supermarket should sell several varieties. They are quick to use and taste good. They also have the right waxy consistency.

Im a big fan of the tawa method too. It should be an essential purchase for any naan cook without a tandoor. I spent a long time trialling pizza stone methods but they usually ended up tasting like pizza bases. I make them quite thin and they cook in about a minute. I still really struggle getting them garlicky enough. I think each one will need about 4 - 5 cloves to achieve the result. Unfortunately as they only get about 30 seconds under the hot grill the garlic is usually a bit raw. I might try the pre fry in ghee method.

Hi JB

Really great work. We are all so pleased to have you on the site!

I had a quick question:

The precooked onion/pepper - was it discernible as onion and pepper chunks or was it cooked right down to a paste? If this was a paste, did they have slightly less precooked onion / pepper for adding to dishes that required them or would they go in raw?

On the base subject, I'm so glad they mentioned the chicken. This is coming up more and more. I bet a couple of Knorr stock pots added to a base would have the same effect without having to boil chicken bones.

I guess a good comparison would be it is the difference between cooking normal gravy for a roast dinner with or without adding the meat juices to the gravy. The one with the juices is 100 times nicer.

I think these guys could really crack the secret for us. As they are so liberal with the info, why not ask if you can take a camera and film the lot? The worst they can say is no, but I reckon they will be okay about it.