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  • Tarka dahl

    Tarka dahl

    Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

  • Bread and butter pudding

    Bread and butter pudding

    Giorgio Locatelli creates a sweet sensation using beautifully moist Italian panettone in this well-loved classic nursery pudding

  • Spiced lamb steaks with pomegranate couscous

    Spiced lamb steaks with pomegranate couscous

    The key to Tiffany Goodhall’s dish is the marinade, which has lots of cumin to give a warm, spicy feel

COMMENTS MADE

  • On The Fine Beef Company:

    Posted on 10th of July 2007

    Having been a vegetarian for many years I was a little nervous venturing back into the meat world. Polly's beef is the only meat I will eat, I can see where the animals are raised, what they are fed on and how they are nurtured first hand which has changed the way I feel about beef production, do you know how hard that woman works?!! She is an absolute star and deserves this award more than anyone else. Thank you so much Polly and good luck, your passion and love for your herd shine through.