• Puddings and desserts
Tuesday, 13 October 2020 15:39


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Two things I always make as soon as I get my hands on quinces are Membrillo and Quincemeat. Membrillo is the perfect give away treat, is delicious with cheese and costs a fortune if you have to buy it in the shops. Quincemeat provides a good build up for the festive season, and is a great excuse to eat mince pies in October. A note on preparing quinces - they are a bugger to peel, especially the small, wild knobbly ones so I cook mine whole for my membrillo recipe, then pull off the flesh. However if you have those show-offy perfect, plump quinces then it's easier to peel and core them first, which saves sieving them. The horrible little runt quinces I make into quince jelly to spread on my toast and to glaze fruit tarts.

Thursday, 06 September 2018 13:12

Serpent of Sicily

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One of my home grown veggies has enjoyed the heatwave this year. It's the freaky Serpent of Sicily, also known as a cucuzza. Seeds from Franchi - Seeds of Italy. I'm going to see if this one will reach the ground.

Tuesday, 29 August 2017 17:35

Whole lotta lovage

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Hardly ever seen until this year but now it's trendy and on every menu. It grows like a weed in my garden. My favourite way to use it is to rub my salad bowl with a big handful of the stuff and it will impart a lovely savoury Bovril like flavour. When used raw in dishes it can be very overpowering. The first young stalks of spring are the best for a delicious delicate flavour.

Tuesday, 15 August 2017 17:18


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Lovely waxy, nutty, knobbly Anya potatoes from Steve and Nick Lewin in Norfolk. They're a cross between a Pink Fir Apple and a Desiree potato and named after Lady Sainsbury. That's why you won't find them in any other supermarket.


This is one small branch of the £3.99 pear tree bought from Lidl four years ago.The tree has been espaliered and grown against a sunny wall by my father.  I wish I had taken a picture of the whole tree.  The crop was impressive!


Wednesday, 11 September 2013 18:08

Stone the Plums

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Near suffolkfoodie hq we have an old airbase where lots of trees planted in the war are still producing fruit, including these lovely plums that we are about to turn into jam. You don't need an airbase to forage to get wild fruit - just look at the side of the road where people have chucked out their apple cores. The cores are now fully grown trees. But professional foraging can cause problems as people strip the contents of everywhere wild. Leave some behind for the future!

Monday, 19 August 2013 18:01

An abundance of cherries ...

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...at a secret location near suffolkfoodie hq, but you can only pick the ones that hang over the road or you will get into trouble!

Wednesday, 14 August 2013 20:45


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I had to look at this honeycomb for a week before I could bring myself to dig a spoon into it.  All gone now, eaten on toast and drizzled on my breakfast yoghurt. 

Saturday, 10 August 2013 09:54

And you thought cooking for six was hard work...

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You can't get any more money through the lottery Local Food Grants but there are lots of interesting food projects going on around the country that are not food banks giving away pot noodles and instant mashed potato. There's a community vineyard, primary school allotments, a food circus and have a look at the size of the saucepans they have in Manchester in their Feeding 5000 project.


Saturday, 27 October 2012 20:09

The Farming Oscars

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Last night I was invited to the 'Farming Oscars', held by the Suffolk Agricultural Association at Trinity Park, on the outskirts of Ipswich. The awards are an amalgamation of the Suffolk Farm Business Competition, which is open to all farms in Suffolk, and the Best Alternative Land Enterprise (BALE) Awards, which celebrate the diversification of businesses in Suffolk, Essex, Norfolk and Cambridgeshire. Congratulations to runners up of the BALE Award - Jason and Katherine Salisbury from Creeting St Mary-based Suffolk Farmhouse Cheeses.  The couple annually produce 27 tonnes of cheese under three brands, Suffolk Gold, Suffolk Brie and Suffolk Blue. Also Simpers Deben Shellfish, run by the Simper family, who are reviving the native oyster in the Deben, scooped the Best Newcomer award.  Their oysters can be ordered online.

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