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  • Pork with rosemary, thyme and garlic

    Pork with rosemary, thyme and garlic

    Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

  • Brazilian bracer

    Brazilian bracer

    Andy Pearson’s healthy juice cocktail is packed with vitamins and has a guarana kick

  • Konafa

    Konafa

    Nuts and dried fruit are combined to make this tooth-achingly delicious Arabic pastry from Fatima Muganzi

COMMENTS MADE

  • On Cafe Cree:

    Posted on 12th of July 2007

    Recommended to us by two German tourists in the loal car park, we found Cafe Cree and discovered a treasure. The food was marvelous. all fresh and full of flavour with a menu that was evocative and full of tempting dishes which you would normslly associate with some of the top class restaurants. What a delightful change from pie and chips or beans on toast !! Everything is top quality. From the moment you open the door you are greeted as a human being in need of care and attention,not just as another mouth to feed and cash to put in the register. Cafe Cree should be awarded a well deserved honour the DFC - for Deightfully Fine Cooking. Richard W. Denton Manchester