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  • Rack of lamb with honey

    Rack of lamb with honey

    Gary Rhodes' honey and wholegrain mustard-glazed rack of lamb is served with chive and butter potatoes

  • Langoustine flambéed with cognac

    Langoustine flambéed with cognac

    Pascal Proyart serves a decadent seafood dish recipe from his father, which combines sweet langoustines with an almond garlic butter and a kick of cognac

  • Dulse oatcakes

    Dulse oatcakes

    Dulse gives a mild salty-savoury flavour to Eleanor Smallwood’s oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides

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  • On Soupernatural:

    Posted on 25th of June 2007

    Recently had to provide lunch for 50 hungry students. Their comments were terrific. Catered for all tastes veggies were also delighted. Girls work really hard to provide fantastic soup. Thoroughly recommended.