France may be synonymous with fromage, but the terroir of our green and pleasant land gives rise to all manner of magnificent varieties of our own, declares Tom Parker Bowles, who picks his favourites

INGREDIENTS Plain flour Salt and black pepper 4 generous slices of beef shin at least 1in thick, on the bone Two or three good glugs of olive oil 1 large onion, diced 2 sticks of celery, diced 2 carro

Ingredients Plain flourSalt and black pepper4 generous slices of beef shinat least 1in thick, on the boneTwo or three good glugsof olive oil1 large onion, diced2 sticks of celery, diced2 carrots, dice

LEISURE

THIS INFORMATIVE book is a celebration of the beauty of wool and the importance of preserving of our native sheep breeds. Britain has more breeds of sheep than any other country, and authors Justine L

Every month, coast brings you mouthwatering news featuring top chefs, best local food, great places to eat and new coastal recipes to try