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Floating meringues on vanilla sauce

Floating meringues on vanilla sauce

2:00pm Friday 27th August 2010

Meringue 1 vanilla pod (split)

Jellied brisket of beef with Wylam Brewery ale

Jellied brisket of beef with Wylam Brewery ale

3:36pm Friday 20th August 2010

THIS recipe shows how a simple and cheap cut like brisket can be used to produce something that, if you received it in some posh good restaurant in rural France, you’d be proclaiming it a new-found delicacy.

Pork fillet, braised pigs’ cheek, and pak choi

Pork fillet, braised pigs’ cheek, and pak choi

2:54pm Friday 13th August 2010

Serves six Braised pigs’ cheeks

Blind Scouse with herb dumplings

Blind Scouse with herb dumplings

2:06pm Friday 6th August 2010

WHEN writing menus, you have to be careful not to put the diners off with the descriptions you use. I guess that’s why the flesh of a pig is referred to as pork.

Pan-fried scallops with Parma ham, asparagus and salsa

Pan-fried scallops with Parma ham, asparagus and salsa

2:13pm Friday 30th July 2010

ASIAN cooking, at its best, can be pretty hard to beat. People think it’s quite difficult to do, and that’s a misconception.

Smoked salmon with butterbean humous

Smoked salmon with butterbean humous

2:39pm Friday 23rd July 2010

This stunningly-simple anglophile version of the Middle Eastern classic dip uses butterbeans rather than chickpeas as its principal ingredient.

Lemon meringue, raspberry jelly, lemon curd and basil sorbet

Lemon meringue, raspberry jelly, lemon curd and basil sorbet

3:28pm Friday 16th July 2010

Meringue 170g caster sugar

Roast pork salad with crackling

Roast pork salad with crackling

2:36pm Friday 9th July 2010

IT’S hardly likely that you’d deliberately roast a joint of pork specifically to make this salad. But, assuming there’s a little left over from the Sunday roast, here’s a quick and easy way to use it in a salad.

Rib-eye bruschetta with beetroot and lemon mayonnaise

Rib-eye bruschetta with beetroot and lemon mayonnaise

3:24pm Friday 2nd July 2010

MARINATED meat, colourful salads, and adventurous dressings are all very well – but they’re useless if you haven’t got a good barbecue spot.

Smoked haddock and egg pie with cheesy topping

Smoked haddock and egg pie with cheesy topping

3:27pm Friday 25th June 2010

ALWAYS a favourite on our menu, we find fish pie in any form is popular – even to those who profess not to like fish.









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