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  • Tapenade

    Tapenade

    Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

  • Chocolate moelleux

    Chocolate moelleux

    These gooey melting middle desserts from Jason Atherton cost less than 70p per serving and live up to the description moelleux: soft, tender, moist and sweet

  • Momma's soulatouille

    Momma's soulatouille

    A big pot of vegetables, a little southern spice and fillets of jerk fish make Cherita Jones' hearty Soulatouille a recipe to remember

COMMENTS MADE

  • On Spinney Kitchen:

    Posted on 28th of May 2008

    What a great selection of thing on this market stall, lots of local produce from North Lincolnshire. Well worth a visit or most definitely worth a surf if only for the recipes listed for there goods.