When October comes to the Lincolnshire fens, local couple Alan and Jonquil become obsessed with parsley. It and local pork are the defining ingredients in stuffed chine.

It’s a treasured speciality, eaten on feast days, adored by everyone from French poet Verlaine to local pubgoers.

Clip taken from A Taste of Britain: Forard, Forard, originally broadcast on BBC Two, Tuesday 8 August, 1978.




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