Mmmm,
I can reccomend Bar 5 in Crewkerne for a super Beef steak chilli or a superb south Indian Chicken Curry, nice and coconutty as well as local ales and ciders from around Somerset and dipping into Dorset.
For the best pub Sunday Roast, I reccomend that of The Muddled man Inn on West Chinnock in Somerset. The eat is usually carved thick, often has little or no fat/stringiness and the served vegetables are varied as are the accompaniments, sometimes cauli cheese, sometime rattatouille, sometimes anotther. Roast potatoes are not as good as my Aunties, which are legendary. Lord and the apostles would have had them at the last supper if 1. They knew what spuds were, and 2. I my aunty was alive then. The plates have no edge visible so you know the large plate will be filling
They also do some fine steaks and their ales are always kept well and there are always (outside of COVID) three different ones, usually a light, a medium and a dark depending on your tastes. They also serve Tarka which is a local lager.
A nice recipe to try.
Chorizo casserole; serves three with rice
Dice a hunk ( 1.5x1.5inch of chorizo sausage, chop a large leek, chop a red pepper, chop a large steak tomato (Jack Hawkins are tasty and frankly relevant to our hobby given how often he acted Navy roles!) Nob of lard, some paprika small head of broccoli (cos you like your greens prefferably covered in gravy!)
Melt lard and Fry the sausage in a large saucepan. When well sweated, add the leeks and fry for a bit more. Add red peppers and fry for a bit more and then add the tomato, crumble in two beef oxo cubes and a vegetable one, add the paprika, broccoli and enough boiling water to cover the solid ingredients plus a bit.
Add a little tomato puree, ground pepper and a little sugar to balance the tartness of the chorizo, pepper and tomato. Bring to boil and simmer for some time (usually until you are really hungry) then mix three teaspoons of cornflower with COLD water and add to simmering saucepan and stir until it is unctuous. Cook for another five minutes to cook out the cornflower and then serve on rice like a curry.
Another recipe for christmas... Christmas dinner casserole
Peel and slice potatoes, score with a knife both sides and fry in some oil or fat until golden brown.
Fry a pack of turkey mince with chopped onions until golden, then add a chicken oxo cube and a little boiling water so you can then create an integral gravy thickened with a teaspoon of cornflower mixed with COLD water and simmer until it looks cooked.
Prepare a packet of stuffing in a casserole dish and bake in the oven as per the destructions.
prepare a packet of bread sauce as per instructions. (You can stir this whilst you wait for the mince-onion-gravy to cook through )
Remove casserole dish from oven, sniff stuffing and go ahhhhh
add some of the bread sauce and spread it about as a layer, Add half the cooked mince then another layer of bread sauce, then the remaining mince and then the remaining sauce.
Lay the potato slices on the sauce as a top layer and pop in the oven for half an hour just to make sure everything is spot on and oozy and bubbly and then serve with sprouts. You can add ribbons of streaky bacon with the potatoes and stuffing as well if you feel flush.
(The sprouts are not optional as they are part of Christmas and offset the alcohol consumption! )
I prepare it in early December as a pre Christmas treat for dinner during the first or second week)
Lastly for now:
Cabbage, bacon and onions.
Rough chop an onion, slice rashers of bacon and 1/3rd of a cabbage (savoy is best because the crinkly leaves hold more water.)
Pop a small amount of oil in a frying pan and heat it up.
put the bacon in and get it frying nice and hot, then after a bit, add the onions and sweat down. Add some nutmeg or similar tangy spice (Cinnamon is too sweet and Turmeric just makes things yellow) Then in a colander rinse the cabbage thoroughly and dump in the pan to gat a good hiss and then sweat down stirring into the bacony-oniony yumminess. cook until the cabbage is as soft as you like, but don't boil it until it surrenders!
I have had it as an accompaniment to a meat pie and chips, it isn't bad with new potatoes though I am not sure mint and onion work so well together, so maybe avoid the mint on this occasion.
if you use less cabbage, you can add a vegetable oxo cube and some water and then work up a sauce adding the obligatory cornflower mixed with COLD water.
Finally, here's a ditty that might help you if there is still mains on the table when dessert has been served:
https://www.youtube.com/watch?v=L8eh72REd_s 
