Hi Anonymous- Did you use passata or tomato puree? As with all tomato passatas, the consistency varies across all brands. However, regardless of this your dish shouldn't have looked the way you described it. Did you boil it for 2 to 3 minutes on a high heat? This rapid boiling is intended to evaporate some of that liquid from the passata and concentrate the flavours, but not make it red. I'm so sorry you experienced this. Perhaps if you want to give it another go then boil your passata for a little longer or on a higher heat as the quantity here is correct and exactly how much I had used to make the dish photographed here. Thanks for taking the time to write up some feedback and post your queries. If you have any more then feel free to get in touch again. Best wishes, Sanjana.

The 5 cups of spring onions….? Surely not this many

Ushnish- I'm sure your wife will love it- and do claim it was your invention… The surprise would be great to see! Of course you can use ground nut oil. Any oil with a high smoking point and not too much flavour would work well. I wouldn't reccomend using olive oil to anyone as it will intefere with flavours.

Kaj- Hi there, yes the brownie recipe should rise- I use an electric oven to bake mine too. A couple of things I would suggest:

1. Always sift the flour.

2. Never overbeat the mixture. Gently fold the ingredients together. Overbeating works the gluten in cake batter and prevents it from being light and rising properly. It also removes all of the air bubbles the baking powder and soda create.

3. Make sure the oven temperature is niether to high or too low.

4. Don't open the oven door for the first 15 minutes of baking. This will make the cake sink.

5. Cook it until a a toothpick inserted all the way through the cake comes out clean.

Hope these help and that your brownies rise next time.