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Eating In / Lamb
April traditionally marks the arrival of new season British lamb. Young & tender it’s the taste of the advent of spring with the thoughts of those long gloomy . . .
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Eating In / Spring Forward
This month superchef John Clark encourages the onset of Spring with his Goat’s Cheese Caramalised Onion and Sun-Blushed Tomato Tart...
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Eating In / Sea Bass
There’s great debate among many chefs & cooks regarding the origins of our fish and seafood. The farming of certain species such as sea bass and . . .
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Eating In / Roast Cod
Roast Fillet of Cod with Herby Crust & Horseradish Yorkshire Pudding
The very familiar and classic dish of roast beef and Yorkshire pudding . . .
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Eating In / Christmas
‘Tis the season to be jolly, and with superchef John Clark’s quick-and-easy Christmas lunch, much of which can be prepared in advance, we’ll make . . .
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Eating In / Pheasant
It’s a frightening thought that the game season is upon us again. Of course as a farming county Lincolnshire is blessed with countless shoots throughout . . .
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