Matthew J Williams

Had no lemongrass available, so substituted with a teaspoon of lemon zest.

This time with asparagus and peas.

Didn't have lemongrass this time so substituted with the zest of a small lemon.

This time with fresh cut pancetta.

Ramped up the chilli and chilli flakes on this rendition. Tasty with a slow heat.

Went for extra-fine chopped parsley this time. It's good!

This time I managed to get a tighter seal with the foil, which helped keep more moisture in.

This time with fresh tagliatelle.

This time with trout flakes. Yum.

Fourth time I've made this this year. By popular demand! This time dusted it with crushed pistachios.

Thanks to @samm for some creative improvisation with the pastry! Turned out great.

Cooked again in the Cookpad Kitchen. Turned out great again. I didn't give it as much time to cool (1h rather than 2h), and it was a little less set. Still great, but I definitely recommend waiting for the full 2h (or to room temperature) if you can.

This turned out great 😋. Did it with a hand blender. We didn't remove the chickpea skins this time, but will try that next time!

Quick and very tasty!

Mixed it up and used wild boar salami instead of bacon.

Haven't made this in a while. Turned out alright.

Upped the curing period to 2.5 days. Former texture. Tasty!

Lovely and straightforward. Didn't have enough chickpeas so substituted in some beans.

Yummy and easy. 🌒

Recooked it with lovely garlic bread made by a colleague.