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Article: baked asparagus with Parma ham, goats' cheese and black pudding.(News)
- Article from:
- The Journal (Newcastle, England)
- Article date:
- July 9, 2005
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Copyright informationCOPYRIGHT 2005 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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This recipe, prepared by our Executive Head Chef Mike Jameson, is a light lunch or starter using asparagus which, locally, is just coming to the end of its season so go and find some that's grown around here before it's all gone.
Serves two
* 10 asparagus spears
* 4 slices of Parma ham
* ...
Related newspaper, magazine, and journal articles:
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Article: Chasing the best black pudding.(Features)
Western Mail (Cardiff, Wales);
September 12, 2006 ;
163 words
......much interest your feature on organic Black Pudding in Country & Farming (August 22...old and an avid searcher of decent black pudding. I have been searching for many years. I see from your article that the only black pudding available to us is made of dried blood...
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