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  • Peanut and chicken stew

    Peanut and chicken stew

    Lloyd Mensah and Adwoa Hagan-Mensah serve a robustly flavoured Ghanaian chicken stew laced with chilli and smoked paprika

  • Hunter's dish with spiced red cabbage

    Hunter's dish with spiced red cabbage

    Use up meat leftover from you roast in Cornelius Jelier's hearty recipe

  • Potato-coated lamb cutlets

    Potato-coated lamb cutlets

    Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy

COMMENTS MADE

  • On Baumann's Brasserie:

    Posted on 7th of August 2006

    The Chef, Mark Baumann, clearly very talented, makes this restaurant the best!!!! Mark you’re needed in Lincolnshire!!!