Just found this fabulous website, who arrange tours for all the major battlefields, and places of historical interest around  Northern France.

John Nicholls, has been an independent guide to the battlefields on the Western front 1914 – 18 with over 35 years of experience.

He is available for school tours, (CRB registered), private groups and professional tour companies. John Nicholls is also recommended as a guide by the Commonwealth War Graves commission.

Travel in comfort with the expert,  luxury minibus available for family groups, coach tours, walking tours and essential 4 x 4, for smaller groups.

Read the website for where,  how and when, tours not to be missed BRINGING HISTORY TO LIFE


Nothing more simple than roast lamb  total time around 7.30 hours.  A classic French recipe and one that is really easy to cook, and all in one dish – even better

leg of  lamb 1-3kg

8-12 garlic cloves

4 large carrots

300ml white wine

300ml stock

2 tablespoons of madeira wine or armagnac

salt and pepper

3 sprigs fresh thyme


Preheat oven to 120 degrees c. or 248 f gas mark 1/2 season lamb with salt and pepper.

Brown the lamb on all sides in pan, add vegetables to along with white wine and stock, season and bring to boil, add meat and cover. Cook for about 5 hours, turning twice.  Transfer meat and vegetables to a platter, and pour juices into a pan and boil, until reduced by a 1/4 add the armagnac or madeira.  Garnish the lamb with the sprigs of thyme and serve with the sauce.  Carve and serve with a spoon  as the name suggests.