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  • Pot-au-feu

    Pot-au-feu

    French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

  • 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

  • Lamb chump chops in a tomato, chilli and bean sauce

    Lamb chump chops in a tomato, chilli and bean sauce

    Brian Turner uses a fresh tomato and chive salsa to lift the flavours of slow-cooked spiced lamb

COMMENTS MADE

  • On Soupernatural:

    Posted on 23rd of June 2007

    it is souper! just across the road form where i work & the girls are always serving up some great soups... havent tried any other food yet but im sure it is of the same standard... good luck... V