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  • Wild strawberry trifle

    Wild strawberry trifle

    Matthew Fort cooks up a taste of British summer with Paul Heathcote’s trifle recipe

  • Beef and pork satay sticks

    Beef and pork satay sticks

    Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food from James Martin

  • Chilli trout ceviche

    Chilli trout ceviche

    Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

COMMENTS MADE

  • On Jane's Handmade Bread:

    Posted on 2nd of July 2009

    Jane seems to be the embodiment of traditional values. The products not only taste great - have you tried the bara-brith or the wheat & rye bread - but the service is reminiscent of days when people who sold products not only knew about the products but were passionate about them. They not only made a living from selling products but loved serving customers, whether regulars or newcomers. Jane is the perfect example of how we all benefit from connection to our food producers and her bread is just fabulous!

  • On Jane's Handmade Bread:

    Posted on 5th of May 2008

    Jane makes all her bread herself, by hand, using quality ingredients, local when available and organic where possible. She loves every minute of her job, sourcing, baking, meeting the public. Her bread tastes and looks wonderful. Jane has old fashioned values and up to date knowledge and skills. Jane worries about what she puts into her product so the customer does not have to. Jane's bread is honest, good food, made with care and enthusiasm. The miracle bread is fantastic for us females while the Fennel seed bread is divine.

  • On Pilgrims Tea Rooms:

    Posted on 17th of June 2007

    Fantastic home cooking in such a lovely setting-and the free parking is a real bonus. Try Janet's amazing quiches and her spinach feta filo pie.