Comments on: Pink Peppercorn Strawberry Jelly and Thyme Infused Honey Custard

By: Barry

Barry — Mon, 14 Jun 2010 16:49:30 +0000

Like the trifle idea.. as u say memories… eating the custard out of the pot after they made the trifles in the patisserie was a favourite.. Baies Roses grow wild here.. amazing with a cream sauce for fish.. have you tried green peppercorns cooked with cream and hus de fraises and served with a strawberry filled crepe… now thats a wow

By: Gala

Gala — Fri, 13 Nov 2009 16:59:11 +0000

Amazing, the flavors and pictures are gorgeous!

By: Margaret

Margaret — Thu, 14 May 2009 13:34:21 +0000

Beautiful, just beautiful. Love the kilner jar presentation.
Have just visited a restaurant in Mid Wales and the lady chef is a friend of the two aforementioned chefs. On her coffee table there was a signed book from Stephen Terry!

By: Y

Wed, 13 May 2009 22:26:48 +0000

Looks so tasty! I love the way the trifle was presented in that episode too.