Top British chef Gary Rhodes visits Norfolk this week. On the menu are British bangers with onion gravy and piccalilli, and apple tart made with Norfolk Royals. "I think a sausage should be treated with respect - nice and slow cooking, so I prefer to fry," he says. A taste test at Swaffham market proves his point.
Producers Manon Allinson , Gabrielle Jackson
GARY RHODES page 20
COMPETITION page 22