4 Free Range Pork Chops

500g Jersey Royal Potatoes

2 Lemons, zested and juiced

5tbsp Olive Oil

500g Broad Beans

Handful of Fresh Mint Leaves

Salt and Pepper to taste

150g Feta Cheese

2 Cooking Chorizo

3 Garlic Cloves

1 Vegetable Stock Cube

50g Unsalted Butter

1 Sprig of Fresh Thyme

Sally-Anne Day from The Queens Inn, Hawkhurst provides a Pork Chop recipe.

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...