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RECOMMENDATIONS

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  • Smoked haddock chowder

    Smoked haddock chowder

    Ainsley Harriott makes this New England speciality grander by adding prawns or cooked mussels

  • Bobotie

    Bobotie

    Rachel Allen’s version of this satisfying South African dish with minced lamb and a savoury custard topping is quick to throw together for a warming winter supper

  • Health in a bowl

    Health in a bowl

    A one pot supper from Anthony Worrall Thompson that will make you feel good

COMMENTS MADE

  • On James Butchers:

    Posted on 6th of July 2006

    Harol James began in 1958 when he was 16 years old. Quality meat from local producers and a wide range of home made products. Sausages second to none, made from locally sourced pork lamb and beef with only rusk and seasoning added. His home cured bacon, wonderful just it used to taste - a range of home cooked meats, faggots, scotch eggs, black pudding, locally produced eggs and more. I love his food - all served with friendly first name smiles a chat and a seat if you want one. AND I CAN STILL GET CHITLINS IN THE WINTER wnat more could you ask!