Both airports give you good access to hundreds of Dalmatian islands dotted along the Adriatic

Both airports give you good access to hundreds of Dalmatian islands dotted along the Adriatic coast, from virtually uninhabited specks to large, well-visited destinations. As long as you avoid larger resorts, you should find the kind of quiet spot you’re looking for. The weather should be in the sunny but comfortable early-twenties at the start of next month, and your lack of a car shouldn’t be too much of a drawback, as the islands are well-served by passenger ferries (Jadrolinija; 00 385 51 666 111; www.jadrolinija.hr) The only drawback is the beaches, many of which are pebbly. We’d like to fly from Manchester to somewhere warm in Europe where we can find a nice village or small town next to a sandy beach. We are on a fairly tight budget and would like to avoid hiring a car, preferring to walk with a pushchair.

H Martin, Cheshire ACroatia could be the answer, not least because GB Airways (0870 850 9850; www.ba ) started flying direct from Manchester to Dubrovnik earlier this year and has return flights from £129 in October. Croatia Airlines (020-8563 0022; www.croatiaairlines.hr) also offers weekly flights from Manchester to Split; returns start at £180 in October. The Boeing 737s will be based at Gatwick, Luton, Cardiff, Manchester and Newcastle, and will fly exclusively to Alicante, Malaga, Palma and Ibiza.. Q.I am getting married later this month and my partner and I are taking our one-year-old daughter with us on our honeymoon.

It comes as a paste or in powder form.
In America, a typical supermarket has a whole section devoted to different types of mustard. In Marshall’s case, as for every other All Black who played at the Loftus Versfeld stadium in Pretoria on New Zealand rugby’s day of days in 1996, the victory over the Springboks that earned them a first series triumph in South Africa is the one that remains in the very forefront of his mind. A leafy green salad or mashed potato are other alternatives.. We can learn something from them and experiment with all the different types. There are so many, from home and abroad, and I like to keep a selection to use in dressings, sauces and as a condiment. Maille, one of the best-known Dijon mustards, was developed in the 17th century by M Maille, originally as an antiseptic to fight the plague.Our own Colman’s was started in 1814 by Jeremiah Colman, just south of Norwich, and it’s still made nearby, with a mix of black and white mustard seeds ground to a fine powder. The spice then spread throughout Europe, and there are records of mustard being made in British homes and monasteries in the mid-1600s.