Now's the time that the new seasons lamb is at it's best, the sweet, succulent new lamb being perfect roast with a little garlic. Mind you, much of the lamb sold at this time of year will be lamb that was born in the spring of last year. In the trade it's known as hogget and is usually still very tender and full of flavour. Here's my recipe for a satisfying Moroccan Spiced Lamb casserole. Delicately spiced, you can modify the vegetables to suit your tastes or store cupboard. Fresh fennel which is really at its prime at the moment works particularly well. Ras el Hanout spice is a complex mix of spices which includes cinnamon, cardamom, allspice, ginger and often rosebuds and lavender. It is readily available on the spice shelf of most big supermarkets. The meat you choose can be shoulder or leg of lamb. Cooked on the bone is best but if you prefer to use diced meat then just shorten the cooking time a little. The lovely saffron infused ‘gravy’ is not thickened but if you like a thicker sauce coat the meat in flour before frying. If you make the stew the day before and store in the fridge then you can remove any fat that has set on the top. No lamb? Then try the recipe with chicken which works remarkably well.

The food is always very good at The Giggling Squid and it's a particular favourite of Mr SuffolkFoodie who loves a massaman curry. An invitation to try the new summer cocktails and menu last week took no hesitation to accept, so we headed off for supper. Our local branch of the Thai restaurant is Bury St Edmunds, which always seems quite lively and buzzy in the evenings, in fact we both sat by the window and reminded ourselves of how charming the town is on an early summer evening. Cocktails are made with Fever Tree mixers, so high quality and great tasting for a start. I tried a 'Thai Coconut' made with gin and coconut flavoured rum, mixed with ginger ale and fresh lime. Sunshine in a glass! Mr SF enjoyed the strawberry, mint and lime 'Strawberry Cooler,' no alcohol in this one and gets a big tick in the drinks for drivers box. Only gripe is the plastic straws. Food lived up to expectation especially my refreshing starter of Lime and Chilli beef, which was thinly sliced rare, roast beef with a zingy and powerful chilli lime dressing. I'm going to try making this one at home. Thai chicken wings seemed a bit of a safe bet for Mr SF, but actually they were far superior than many and very well seasoned with lots of garlic and fresh coriander. Keang Pa was my choice for main course. The prawn tropical jungle curry was refeshing and again, very spicy with a clear and light broth, rather than the usual coconut milk associated with Thai curries. It was very fragrant with a strong punch of aniseed from the Thai basil and rather tasty pickled peppercorns, which took me by surprise. Beef appealed to Mr SF and an enormous bowl of Beef Rib with Coconut Sauce and a generous quantity of oyster mushrooms arrived for his main course, just a little too creamy for me though.  A side of noodles and coconut rice were shared. We also shared a dessert of Caramelised Mango Cake, which although light lacked any real mango flavour and in hindsight we should have remembered that the ice creams and sorbets are always better here. The wine I ordered by the glass was new to the list. Le Secret, Saint Pierre Cotes de Provence Rose, which whilst having a lovely peachy and slightly spicy, strawberry fruit flavour maintained a decent amount of acidity going very well with my curry. Pranee Laurillard, the co-founder of the Giggling Squid is shortlisted for Restaurateur of the Year Award at the 2018 Cateys, one of the most prestigious awards in UK hospitality. Suffolk Foodie wishes her the best of luck!

• Lime and Chilli Beef
• Thai chicken wings
• Keang Pa, Beef Rib and Coconut Sauce, Noodles and Coconut Rice
• Caramelised mango cake
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Recognising the very best in food and drink in Suffolk, the winners of the Eat Suffolk Food and Drink Awards were revealed at last night's gala ceremony. Such talent out there, such overwhelming support for each other. There truly is a close knit foodie community in Suffolk. It was an honour to be asked to judge.

Head Chef Stuart Drane, formerly of Aurora in Ipswich and more recently Chef Lecturer at Suffolk New College, has taken up the reigns at the Suffolk Food Hall, heading up the brigade in the Cookhouse.  I was invited to try the new Spring menu and after a heatwave weekend, the day I went was freezing cold and wet. So I was quite happy to see a slow cooked featherblade beef with roasted root vegetables and roast potatoes on the daily specials and ordered that for my lunch, preceeded by three very crispy and tasty fishcakes with homemade tartare sauce. The new slightly shorter Spring menu offers a very good element of mix and match menu items, and had it been warmer I would have easily been tempted by the Suffolk Gold Rarebit with a side salad. As I took Mr SuffolkFoodie I got to dip into his roasted tomato soup which had dollops of mascarpone, grated Parmesan and olive oil dotted across the surface, and also tried his Shepherds pie, which was rather delicious as it was made from slow cooked shoulder of lamb rather than the traditional minced lamb. Portions are very generous, and being conscious of the amount of food I've eaten recently judging for the Suffolk Food and Drink Awards, decided that sharing a dessert would be the healthy option. I saw some fantastic ice cream sundaes being delivered to other tables, but couldn't resist the sound of the vanilla cheesecake with burnt orange caramel and orange sorbet. The sorbet packed a punch of flavour against the creamy cheesecake and the contrasting burnt caramel flavours and was easily big enough to share. The garden centre and farm shop proved to be a good chance to walk off some of the lunch, but as always, with the next meal in mind I managed to leave with a whole oxtail to cook for the weekend. And that was delicious too!

• roasted tomato soup with mascarpone, Parmesan and olive oil
• crispy fishcakes with tartare sauce
• slow cooked featherblade with roasted root vegetables and roast potatoes
• lamb shoulder shepherd's pie
• vanilla cheesecake with burnt orange caramel and orange sorbet
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