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LindsayGrace

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RECOMMENDATIONS

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  • Quiche Lorraine

    Quiche Lorraine

    Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

  • Pepperless ratatouille

    Pepperless ratatouille

    For a tasty mid-week supper, nothing could be easier than Sophie Grigson’s vegetarian stew, which also makes a great accompaniment to a meat dish

  • Lime and coconut steamed fish

    Lime and coconut steamed fish

    Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

COMMENTS MADE

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  • On Oxtail soup:

    Posted on 20th of July 2008

    I followed the recipe except I had no sherry and committed cookery sin and used a beef stock cube to add a bit of flavour to the water instead and it is really tasty. You really have to cook it for hours though.

  • On McMaster Home Farm Meats:

    Posted on 19th of August 2006

    This is my local butchers and the range and quailty is great. They sell meat from their own farm and are always helpful and friendly.

  • On Cheese Etc:

    Posted on 19th of August 2006

    I love this stall, there is always a wee taster out to tempt you, the owner is very nice and any time I have bought cheese from here it has been top class