A healthy, lean meat served in a light noodle soup with plenty of colour and flavour.
Takeaway classic redone with rabbit and fresh ingredients. If you love the sweet and sour combinations give this a try. Fresh, tasty and spicy
“This recipe is easy to cook at home. But it will impress, it is absolutely delicious.”
This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.