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  • Seared escalopes of wild salmon

    Seared escalopes of wild salmon

    It is very much a last-minute dish from Rick Stein so make sure everything is ready before you start. If using farmed salmon, pay a little extra and go for the best

  • Chicken and pork terrine

    Chicken and pork terrine

    James Martin layers tender moist chicken and succulent pork with Armagnac and herbs in this tempting terrine

  • Traditional bread sauce

    Traditional bread sauce

    For a delicious bread sauce, try Brian Tunrner's luxurious version, flavoured with fresh herbs and spices

COMMENTS MADE

  • On Calnan Brothers:

    Posted on 24th of July 2006

    FREE RANGE LOCALLY PRODUCED MEAT AND POULTRY. STOCK A WIDE RANGE OF HOMEMADE SAUSAGES. IT IS FREINDLY, FAMILY RUN BUSINESS. ALL THE STAFF ARE ALWAYS HELPFUL AND WILL GIVE ADVICE ON THE BEST CUTS OF MEAT AND EVEN THROW IN THE ODD RECIPE!