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Macky4

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  • Roast mallard with rhubarb tart

    Roast mallard with rhubarb tart

    A sweet and spiced tart and tangy pomegranate dressing make this dish from Jun Tanaka a stunner

  • Tarte Tatin

    Tarte Tatin

    Rachel Allen makes the classic French upside-down apple tart

  • Eggs Benedict

    Eggs Benedict

    Silvana Franco shares her method for the best poached eggs with hollandaise sauce

COMMENTS MADE

  • On Pepperfield Farm Produce:

    Posted on 9th of May 2008

    I became a vegetarian 3 years ago because I was concerned about animal welfare, Pepperfield farm cares about its animals over all else. It might not make good business sense but it is morally right, I have tasted their sausage the first meat in 3 years! and having seen the excellent conditions the animals are kept in I feel better for it. Well done guys show the rest how it should be done.