Has anyone tried this delightful little restraunt on North End Sea Front. Open all the year round. Excellent food, excellent service.

Save your money, and the environment. Use your old Jam Jars. Sterilise in the dishwasher on it's highest setting, and then put them in a warm oven to finish drying, until you are ready to use them.

Pleeeeeeeeeease, Pleeeeeeeeeeese, Pleeeeeeeeeese, bring back Good Food Live with Jenny Barnett. I agree one hundred percent.

I don't find the site anywhere near as interesting or encouraging. It is awkward to use, and hard to get around.
was much better as a site a) when there was good food live, and b) as UKTV food as were the programmes. There is nothing new that is interesting only market kitchen.. No good tv cooking on any channel at the moment, especially now Jamie's American trip has finished.

try Morton's in Ilkley. Any John Lewis's or Debenham's.
Downtown in Lincolnshire, I think they have a home shopping line.

sorrell

Yes, I agree Barshedale, we the consumer do dictate the air miles. All the more reason to buy locally produced seasonal goods, that way we are supporting the British Farmer and reducing the Carbon Footprint. We also dictate the price of goods, and the more cheap imported produce we buy the more our own farmers are going to suffer and go further into decline. Of course if you have space in your garden you can grow a few of your own. You only need a pot or two.

Martin, we have never had cucumber sandwiches for cricket teas, and I have been doing them since I was a young lass at the tender age of 5.
Filled rolls/sandwiches, ham and cheese, cheese and onion, stay away from tuna (they don't seem to like that), tinned red salmon, ham, ham, haslet, corned beef. smoked salmon and cream cheese. Sliced quiche (homemade of course) - remember it must be a variety of brown and white these days. In bowls
pickled onions, chutneys, sliced onion. Little scotch pancakes, rice crispie crackles made with mars bars and melted butter. Any sort of tray bakes. (all home made, don't go to the shops get the ladies to donate cakes).

For that special occassion we use to do a good substantial salad at lunch time with hot new potatoes, good quality ham, turkey, beef slices. Tomatoes, cucumber, radishes etc lots of pickles and chutneys (have a look in sarah browns vegetarian cook book or Jamie Olivers books have good suggestions) - followed by hot apple pie with custard or cheesecake. My friend won tea lady of the year with this option.

We have to face facts folks, no one is listening!! They are not going to bring her back more is the pity - she was a star it was the best cooking programme on any of the television channels. Informative, educational and a great social occassion -

Seems we have a bit of nostalgia here today. I would like to see the excerpts from the shows the Cooking Cannon did for pebble mill at one in the 1980's. He was a breath of Fresh Air - I still use his books today - although you have to go easy on the cream - JM doesn't hold a candle to him.

I have just done a google search for Fanny Craddock. It took me to:
amazon.co.ukbooks and abebooks.co.uk

There was a surprisingly good choice.

start it off on a high heat for 10 mins, (220), turn down to about 190, and cook for 15 - 20 mins to the pound and 20 minutes over just like a normal joint.
Keep it basted with goose/duck fat or put smoked or plain bacon over the top of it. Par boil your potatoes, (for 5 mins), drain and shake around in the pan a bit until slightly fluffy. Lift out your turkey crown and put tates in the bottom, replace turkey crown on top of tates and place back in oven. (You can always cover with foil if you think it is getting too brown on top. Lovely.

I remember her well as a child I found her very scary. Having said that I have been married 30 years, and am still making her Escoffier's Pudding (Christmas Pudding), with my own twist on it all that time - I have tried other recipes but nothing else will do. Also her Christmas Cake recipe - with my own little twist in it - I have made if for Christmas, Weddings and Christenings.
I made the cake for my wedding - and kept the top layer for two years and used it for my son's christening - wrapped properly and stored properly no problem. Don't be afraid to try some of her recipes.

Depends how you have stored it. It also depends on your recipe. I kept the top layer of my wedding cake for 2 years and used it as a christening cake (27 years ago), and I am still here to tell the tale. I use the same recipe for my christmas cake. It needs to be well wrapped in greaseproof, foil and I used a clean tea towel and then put it in a well sealed tupperware box. It smelt delightful and was well matured. But if you don't fancy it make your own - don't go out and buy one.

Speak to your local farmer - they will generally deliver you a tractor load of muck for the garden - the good old fashioned manure. It is the only thing that puts natural goodness into the soil. I don't use sprays in the garden because I have animals - but try putting marigolds between the rows, nastursiums are good too, or plant some strong herbs between rows - have a look in a gardening book and see what else they recommend.

I am told by a friend of mine who is a chef at one of our local pubs that a true pavolva is marshmallowy - anything else is just meringue. But who knows - I suppose it is individual taste. Personally I prefer the marshmallowy ones.

Richard 3211. Of Course I am aware that Wales is a part of the UK!!
You have totally missed the point - ok I am concerned about Carbon Footprint - but my biggest concern is the BRITISH FARMER being drummed out of business - 50% of dairy farmers have gone out of business in the last decade and some 60% of farmers in total in the last decade - this is alarming.
Having been on farms all my life - and my husband farming for many years until he went off to teach agriculture - I AM SAYING WE SHOULD BE SUPPORTING OUR BRITISH FARMERS - particularly when things are in season.

Whenever i make it I use Monkfish or a firm white fish - but I am allergic to shellfish. I believe it is made with Monkfish these days although I might be entirely wrong - but I have seen chef's do it on different programmes. Maybe their is a chef out their who can solve the mystery?

I am a big supporter of Farmers Markets and supporting the British Farmer.
Unfortunately I have been ill and it has left me with a disability so can't do the FM's unless I have someone with me now. I was disappointed when visiting our local Asda store - Tomatoes from Holland, Israel, Wales and others but no English ones. Onions from New Zealand and so on and so on - WHY??
If you have been watching Jimmy's Farming Heroes on a Tuesday evening at 9pm you would see that we can get anything almost in this country - so why do supermarkets have to add to the Carbon Footprint and fly everything thousands of miles? I was amazed when I saw on the programme that British Sugar recycle all of their co2 emmssions and grow tomatoes that supply 10percent of the market all the year round. Lets support these and others - but particularly support our British Farmer - my husband has worked really hard over the years.

Try this link:

www.jamesmartinchef.co.uk

You have all seen the adverts with Ian Botham and Alan Lamb but have you seen the web site. I stumbled across it when looking for information on Iron Rich Foods as I have a deficiency. I found for a layman it was very useful.

www.beefyandlamby.co.uk/

Take a look

Snack o Jacks. You can still get them in Asda.

You will find quick recipes in any of Jamie Olivers books - but his best one is his latest Jamie at home - they are all pretty simple. Try his Tuna with loads of herbs it is simplicity iteself. The good food magazine has a special section every month for low fat - quick suppers too they are superb.

Why not use Fresh small onions instead far tastier and less mileage as you can buy them locally.

Ooh! Handbags Babsky!!

each to their own. It wouldn't do if we were all the same it would be a boring world to live in.

This is my second attempt - the first one disappeared.

Jamie Oliver was recently voted Best British Iconic chef, 2nd Delia Smith, 3rd Gordon Ramsay, 4th Rick Stein, 5th Hugh Ferneigh Whittingstall, 6th James martin, 7th Nigella Lawson. Do you agree with this?

This would be my choice: Equal first JO, JM, 2nd Gino, 3rd Rick Stein, 4th Beefy and Lamby (I love those adverts), 5th James Tanner, 6th Mike Robinson.

what would yours be?

Jamie Olivers " A taste of Italy", Readers Digest Cookery Year Book, Jamie Olivers "Home" and James Martins 300 Collection are my most used books.
I also have a good cookery series called around the world.

So, Olive magazine readers have voted Jamie Oliver best British Iconic Chef.
(way to go Jamie). 2nd, Delia, 3rd Gordon Ramsay, 4th Rick Stein, 5th Hugh Feneigh Whittingstall, 6th James Martin and 7th Nigella Lawson. Would you agree with this.

This would be my choice: Equal First, JO, JM, 2nd Gino, 3rd Rick Stein, 4th Beefy and Lamby (I just love those adverts), 5th James Tanner, 6th Mike Robinson.

What would yours be?

Had an excellent day at Melton Mowbray's Grow it, Cook it, Eat it show today.
Lots to see, lots to eat and some excellent cookery demonstrations. We were royally entertained by James Martin in the afternoon - who gave an excellent show. He just needs to cut down on the bad language - there were lots of small children in the audience -. He was asked about Land based restraunts by a lady in the audience - apparently he is opening 52!! restraunts later this year across the country. Can't wait.

spun sugar possibly?

I agree Cookie. I met him a couple of years ago at the Good Food Show.
He was very charming and very helpful with a problem I had with a couple of recipes. Nothing was too much trouble. The other chef that has disappeared with the demise of GFL is Paul Holyrood - more of him too please!

Bah Humbug the lot of you!!!!! Although it is nice to see new chefs and I agree a follow up to masterchef would be nice. You all have an off switch on your television.

Hello Flora,

Do you have a slow cooker - you can put your Christmas Pudding in there. It does them beautifully.

try a health food shop.

I have been making Steak and Kidney pudding in my slow cooker for years.
can throughly recommend it. The meat is tender and flavoursome.

Have a go. Thanks you have given me an idea for tea tonight.

Try this one: It is my mothers recipe: 12oz double cream, 4oz Icing sugar, 4 egg whites, 3oz plain chocolate grated, 3tbsp liquer of your choice or you could leave it out and add your vanilla extract.
Line 2lb loaf tin with foil, allow a good wrap over. whip cream until forms sorgt peaks with half the sugar. whisk egg whites until stiff. whisk in remaining sugar until stiff and glossy. Fold whites into the cream, fold in chocolate and liquer. Put in tin. Cover with remaining foil and freeze.

I have mixed feeling about the campaign - I am all for supporting the Local Farmer and the Farmers Markets - you would have to ensure that any such campaign would not put these people who are already struggling with FM and BTD and whatever else gets thrown at them without little support, out of business. However I do condemn Battery farming methods - free range is far better. as for food labelling, for one that suffers from allergies from shellfish and sage it is not always clear on the label exactly what is in the food - which is why I always make my own from scratch. A label which says mixed herbs, or selection of herbs and spices on the label is absolutely useless to me as I end up with blue flashing lights. You must get the balance right and the approach right. Can anyone ever be a match for supermarket giants.

yes - BBc Food, Jamie Oliver, James Martin, Eat yourself thin, and I use to be a member of Worrall Thompson but not any more.

Try The Piano on the Square in Bingham - it is a coffee house during the day and an Italian Restraunt at night - excellent value - excellent food. they also have outlets in Southwell and Radcliff on Trent.

this sounds great will try it myself. Chicken works well too. Just soften some onions with a few bacon lardons (for flavour), a bit of celery, mushrooms, parsnips, turnips, whatever you have about along with Salt Pepper and mixed herbs or herbs de provence. Put on the bottom of your slow cooker. Par boil some new baby potatoes and add to veg. Brown chicken pieces (legs are best but you can use thighs), place on top of vegetables. Tip over a tin of chopped tomatoes with herbs and add about 100mls of chicken stock. high heat for an hour and low for another 5 hours.
No need to thicken as potatoes will do this. good luck with experimenting with your slow cooker - but don't try and freeze anything from it.

Well done on the baby.

This sounds fantastic - can't wait to taste it - will give it my best shot.

I asked the same question a few months ago and the reply I got was that he was now out of contract. You can't even search for his recipes on this website now - his name is not listed - you have to know exactly what you are looking for and it takes forever to find. He is a great chef and so knowledgeable and passionate about food. Wonder we haven't seen him on Saturday Kitchen or that other one with AWT on ITV. Come on Ross lets have you back on the tele.

I have also been watching Jenny on Bright Ideas. Great to have the programme back - even if they are repeats - as for Jenny I know we want her back - but would she come back after the way she was treated by the men in Grey suits!! I hope so. I haven't watched UKTV Food since they put on Market Kitchen - I can't bear it the presentation is appalling - the presenters are shocking and most of them are only there because of who their relatives are!!! Bring back GFL soon.

just had a look at Rick Steins Web site - lots of links on there why not try it?

Eric Lanyard does a beautiful Seville Orange Cake.

Will try again - tried twice and the post has disappeared.

The Slow Cooker REcipe Book by Catherine Atkinson. ISBN 1-84477-377-9

Trying to lighten the mood a bit here - My favourite chef of all time is Jamie Oliver, but has anyone seen James Martins' new book. I hate making puddings, but these are great - I think even I could manage them. By far his best effort yet.

Hello again people. Have watched Mkt Kitchen Mon, Tues. could not watch anymore and I didn't manage to watch the whole of the programme on these days. Boring, uninteresting, didn't want to hear all about Clarridges and "what I do" - want good quality presenting and good quality information as we used to have - we need that live programme until things change I won't be watching UKTV Food again. Amanada you and your team are completely missing the point here - keep market kitchen if you like,but you have lost the face of UKTV Food - the face was GFL.

Well have had my say early this morning. But that is a concensus then - most of us are switching off UKTV Food channel. Hope the men in grey suits are taking note.

Ricky 2, I agree with you - Hairy Bikers and Saturday Kitchen are by far and away better than anything on UKTV at the moment - especially as we are getting so many repeats. Daily cooks is not bad either but AWT on channel 3 I have not actually watched I am not often around for this.
As for Great British Menus - I am a fan of it - the chefs doing the cooking are the ones in touch with the people, after all they are running successful businesses of their own. As for the French, well we know our food is better anyway.

I agree Mum, I am reserving judgement on the whole programme, don't seem to have the balance of presenters right at the moment - couldn't really get into it especially with Tana Ramsey - that dish she made you could make it in half the time (fish pie) - too much faffing. Tom Parker Bowles - he doesn't light my fire - I thought Simon Rimmer was going to be involved he would bring more balance to proceedings. But we have to let it run for a while, after all GFL improved with age. Someone should tell Mrs Ramsey to tie her hair back when she is cooking, nothing worse than long hair flying all over the cooking.

Supermarkets tend not to do this. Find yourself a good local butcher and he will do it for you. Alternatively look on this site and search for Paul Bloxam, Braised Salt Beef, it tells you how to salt the beef. It does work I have tried it - it is delicious.

If they are all exactly the same size I would cook them based on the size of one joint. Depends how many you are cooking for, where you are cooking it, and what your facilities are, but would it be cheaper to have one large joint. Good Luck.

Ok now let's get one thing straight - it is not always diet that puts on weight - sometimes it is a medical condition. Take me for instance until 5 years ago I played squash, (county), badminton, swam (county) and over a mile a day and went hill walking regularly - then I was diagnosed with a muscoskeletal illness which is non curable - how did i find out - jumped in the pool one day and couldn't do a length - had to be pulled outby the lifeguard. From then on from being just 8 stone all my life my weight has spiralled - I have changed my diet from a healthy diet to a super healthy diet - still the weight does not go - why? Can't exercise like I used to can hardly walk let alone play squash etc. So less of labelling us all with the same brush and give some proper advice on what I can do? Must be some dieticians, nutritionists out there among you that have some useful lsuggestions, meanwhile I will keep going to weightwatchers and aquacare - it's a start. useful advice on diet welcome.

Can anyone out there help me. I have been asked recently to do a finger buffet for a funeral on saturday, one of the requests is for vegan food which I know not where to start, does anyone have any vegan - finger buffet recipes please!

I agree it has to be James Martin. Never afraid to try anything new...loving his new series dig deep with James Martin. Apart from James - jamie Oliver would be my second choice.

Why not try your local Cheeseboard agency if you have one. Failing that why not ring Long Clawson Dairies in Leicestershire, they are worldwide specialist cheesemakers.

It is rumoured around the Vale of Belvoir that he has just bought one of our local restraunts in Stathern, everyone here is frantically trying to find out if this is true. The restraunt in question has always been top notch but it can only get better if this proves to be the case.

Fudge's Mum, thanks will give Asda a try, and our local bakery and greengocer - you never know. I still think the menu sounds a bit of a bore!

Have the task of preparing the harvest supper for local church. 100 people. I would normally do Carvery (cold), with Turkey, Ham and Salmon - lots of nice salads - Delias Squidgy logs - pavlova - apple pie and trifle - Ch & Biscs. Sounds a bit boring tho. Any ideas?

Laura - The Good Food show is right at the end of November in Birmingham - details are in Septembers Good Food Magazine, sorry I don't have it to hand have leant it my son.

James Martin is my absolute favourite, followed closely by Jamie Oliver and then Ross Burden - put them on a calendar with Gary Rhodes, Gino D'Campo, Simon Rimmer, Rick Stein and Gordon Ramsey, and throw Jenny Barnett in for good measure. you would have looks, personality, brains, sense of humour and witt - and of course you would raise alot for Charity.

If you are out in Leicestershire and want a good meal try The Windmill Inn at Redmile or The Manners Arms at Knipton - both within spitting distance of Belvoir Castle - and both value for money. Alternatively try The Flying Childers at Kirby Bellars, just outside Melton Mowbray - come out of Leicester on the Melton Road.

On my travels and in need of a snack we decided to try the new tea rooms at Muston - (Leicestershire). It is called the Old Forge, and stands on the Main Street at Muston, opposite the Church. it is a quaint little thatched tea room that sits by the River Devon and overlooks Belvoir Castle and Muston Church - it has only been open a month and already has a good reputation among the locals and surrounding villages.
Well worth a visit - reasonable prices and an excellent choice of menu, ideally situated just off the A52 as you come out of Grantham (about 4 miles), staff are friendly - please try it.

This post has nothing whatsoever to do with food. It is an impassioned plea to all those people out there who enjoy water sports and are sick to the back teeth of the world cup, to get onto the GB white water rafting website and give some support to your British Team who are in norway at the European Championships. They need your support - just by looking at the web page you are doing that. They are the only team who are not professional sports men - they are self funding and have to choose which competitions they will attend. They have to work hard (full time), train hard (evenings and weekends), and of course diet is important to help keep them fit and healthy between competitions. Just give them a look please and let them know they are supported, they will appreciate it, let us raise their profile.

I used to watch GFL everyday without fail. Now I just flit in and out. Too much inconsequential chat, not enough cooking. The old format was much better. GFL should be promoting our farmers, our produce as well as French, etc. More emphasis on Farmers markets, organics, vegan, vegetarian (I am hopeless with both of these and have friends who are vegan/veg). Alot of our celbrities are going off onto other tacks, we have Simon Rimmer presenting a home improvement programme on BBC, James Martin did that awful Deck Dates (what a waste), GFL has lost its fizz, and what has happened to James Martin and Ross Burden they are never on GFL these days.

seems my comments have been ditched before they have even been read!

The only thing worth watching on here is GFL, and that is not on long enough. I used to always be able to find something of interest but not any more. So many repeats.

Try this one!

Serves 4: 4 Chicken Breasts, skin removed and diced.
1 med Cauliflower, 1 head broccoli, lg. tub Creme Fraiche (low fat), 3oz low fat cheese such as Cheddar, grated, 1 tsp mustard (french).

Brown Chicken breast meat until golden. Leave to drain on kitchen paper. Cook cauliflower and broccoli florets in boiling salted water until al dente. Mix chicken, broccoli and cauliflower together. mix together Creme Fraiche and mustard. Heat gently taking care not to split - add grated cheese and pour suace over mixture. You can grate over a little Parmesan if you like. Pop into hot oven until browned.

As much as I am a fan of Jamie Oliver, this is just a gimmick - I fear the marketing men may ruin him if he is not careful.
Use a pan to crush the garlic it works wonders. then pop everything in a jam jar, with the lid on of course and shake!! :

Have a look at Ross Burdens Chocolate Tart with Chocolate Sorbet. It is to die for!

I was treated by my husband a boys recently to a meal because I have been ill. I was taken to two places, the first was Pauls Cuisinne in Bottesford, Leicestershire. They offer a very wide and varied menu of Nouvelle Cuissine (can't spell sorry), and I understand have just applied for a michellin star. They have a Wine Bar which serves bar snacks, and a restraunt, restraunt food is readily available in wine bar if you require. Pauls have been open for a bout 5 years and is extremely popular. They offer a good choice of wines, the service is friendly and they cater for difficult customers like myself with food allergies.

The other place was entirely different, The Windmill at Redmile, Leicestershire. A small village pub with an excellent restraunt and bar meals. Again the menu is very versatile - staff are friendly and helpful and the chef is a very charming Geordie called Dave.

Have just looked for you - that recipe was sardines with puy lentils. But james has a good recipe for Roast duck with Puy lentils on the Stately suppers web site. I have tried it, delicious.

Didn't see AWT but did see James Martin do something similar, he is good with Puy Lentils!! Why not look on the UKTV food link I think you will find he can help.

Yes to all of the above. But why not try putting your softened herby butter under the skin turning half way through cooking time and then a slice of bacon on the top once you have turned it over. I generally put an onion, bayleaf and herbs in the cavity with 3 or 4 garlic cloves. Beautiful.

Thanks lulu 35. I know the Ted Herring. Have never tried the Balti Raj - will look it up when next at the Oulton Broads.

For those of you contemplating a day by the sea, take this with you.
Great Yarmouth, great for kids. The best eating place in town is the Ramboullet Restraunt at the Imperial Hotel on the seafront. Small family business - run by Nick and Aileen Mobbs, open to the public as well as guests. Reasonable price, excellent service, great choice of menu.

Thank you both for this wealth of information. I had no idea. I will hunt it down next time I am in Nottingham.

Gayle, Jumbo oats or barley oats, wheat flakes are good in home made muesli. Mix them with a little dessicated coconut, some lightly roasted hazelnuts, and dried fruits of your choice I use, apricots, pears, toasted sunflower and pumpkin seeds and serve with apple juice instead of milk, or plain yogurt/creme freche. Much nicer than out of a box.

Can you tell me please, what is galangal? where do I buy it?

Ross Burden does an excellent Lemon Pie with Passionfruit sauce. Try it, delicious.

Marmalade. From my mother's collection/from a nursing friend. Passed round the family for years.

2lbs Seville Oranges, 2 lemons, 1 sweet orange, 8lbs sugar (approx), 6 pts water. (sorry no conversions).
Wash and dry fruit. Cut each into 4. Remove pips and place in a bowl covered with 2 pts water, stand in warm place overnight. Place fruit in food processor and chop finely, then place in large bowl and cover with 4 pts water. Leave to stand for 24 hrs. Boil fruit for 1 hour. add water that pips were in measure fruit and juice. Allow 1 1b sugar to 1pt pulp. Over low heat add sugar. Stir until dissoved, bring to good boil until jellied. Put in warm sterilised jars.

Foolproof.

Hope your party went well. They were called iced gems. Asda have them for future reference.

made this the other day for a family party, delicious. Only trouble is in the ingredients it does not tell you whether sugar is 3tbs or 3oz sugar, which is it? and, should the sugar and eggs be whisked over a basin of hot water? as it tasted a bit raw.

My eldest son has just bought me Great British Dinners - James Martin - it is excellent for simple cooking