Relish on a knife edge - sharp, Chivalrous & zingy

We’re sharpening the knives, celebrating roasts, and dipping into the fascinating history of carving (it’s dramatic - consider ‘disfigured’ peacocks and ‘splatted’ pike!)  As always we share recipes, practical tips, and this week we add a burst of citrus as it’s the season for Seville oranges so Charlie’s been chopping, mashing and stirring up his marmalade. Oh and we can’t not mention the  Bake Off shake-up — plus plenty of our usual kitchen banter. So grab a cuppa, pull up a chair, and come join us.