Plotting the menu

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

FAR MORE THAN DISHES THAT WORK TOGETHER, A MENU SETS THE STAGE FOR DINNERS WITH FRIENDS – OR SO SAYS DIANA HENRY

TV WEEK: 6-12 DECEMBER

‘ Her dream house was surrounded by gardens: a berry garden, an apricot garden, a cherry garden, a persimmon garden, a potato garden, a vegetable garden and a huge compost.” Ana Roš, a passionate rock

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