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  • Rainbow chard gratin

    Rainbow chard gratin

    Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

  • Passion fruit tart with coulis

    Passion fruit tart with coulis

    Carol Maxwell makes a refreshing fruit tart which combines the tangy flavours of lemon and passion fruit with a crisp ginger crumb base

  • Braised lamb shanks with barley broth

    Braised lamb shanks with barley broth

    This slow braise from Peter Gordon yields two courses: a hearty barley broth to start, then a bowl of herby pasta topped with the meltingly tender lamb meat

COMMENTS MADE

  • On Meat City Ltd:

    Posted on 10th of August 2006

    Since going to Nigel 3 years ago I NEVER buy my steak or sausages ANYWHERE ELSE even his Turkey is fantastic, and the service is 10/10 he always gives me much wanted advice on how to cook or prep the meat. He really is a good Butcher who sells top class meat.