"Really good! I used this with some nice thick lamb chops. I made some changes - I couldn't find mirin so used some box semi-sweet white wine - it was fine. I used canola instead of sesame oil, in the marinade, as I didn't feel it needed the additional flavor. I omitted the parsley from the mint/cilantro sauce as it seemed unnecessary - did""

"Too much yeast and too much butter! I made this bread for a summer pudding and think I will use a challah recipe next time instead. If you toasted this bread it wouldn't need to be buttered."

"This shouldn't be called "apple dumplings" it is rather, as one reviewer said, closer to a strudel (though that might be insulting to the strudels my mother used to make). Classic apple dumplings are done with the whole apple, not cooked in syrup, but with pastry that is allowed to crisp on the outside. Cinnamon and brown sugar are put in place of the core and a little dab of butter on top of the sugar. "