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  • Goulash with champ

    Goulash with champ

    Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

  • Bologna burger

    Bologna burger

    A hearty mixture of pork, veal and beef mince makes for a beautifully toothsome burger in a recipe by Arthur Potts Dawson

  • Chestnut roasted red pepper and Red Leicester strudel

    Chestnut roasted red pepper and Red Leicester strudel

    The perfect dish for a vegetarian Christmas lunch from the British Cheese Board

COMMENTS MADE

  • On F C Sopers:

    Posted on 21st of July 2007

    This is a wonderful fishmongers and the highlight of that rare, old-fashioned thing - a row of local shops. Friendly, informed, excellent quality and always a local(ish!) catch. Its very simple: buying my fish at F C Sopers makes me happy!

  • On William Rose:

    Posted on 21st of July 2007

    What a great privilege it is to live so near to William Rose! It is a wonderful shop that resonates with all of the qualities I had thought, sadly, existed only in the domain of other people's memories... memories of bygone years before the march of the supermarkets and intensive food manufacture, and before I was born. Not so. It's a treat every Saturday to stand in the queue and go home with something marvelous to cook for a Sunday dinner to be enjoyed with friends.