"Excellent! So good with the currants and zest. I didn't slit the top of mine deep enough so it took a long time for the inside to cook. I read on another site that you slit the top to allow it to cook the middle part - so true. My husband's from Dublin and he loved this bread! Super quick and easy!"

"I loved the scallops! But I think the key to the Thai-scented pea puree is having access to fresh, rather than jarred/canned, Thai Green Curry Paste. It turned out sweet and with a Thai kick which was nice but overall the peas were too sweet. However using them as a little sauce over the scallops cuts the richness of the scallops...
Either way, Ni"

"Lovely and easy to make. I am not sure why you keep a half cup of the pasta water and then use only a tablespoon - that part caught me out and I added too much. Even so the recipe is resilient and it was still silky and creamy. The truffle and white pepper are such a wonderful savory combination. I would make it again and it literally took 15 minutes to make (9 of which you are waiting for the pasta to cook). Could not be easier. I used heavy cream and it was fine. "