Thursday, 11 May 2017 18:06

    Rook Pie

    May 13th. Today's the day, my dear old Dad would say to make a rook pie. How I miss him.

    Published in Home Made
    Monday, 18 April 2016 13:20

    Suffolk Feast ... The edible county!

    So did you know that Justin Sharp from Pea Porridge enjoys chips and bearnaise sauce for his midnight feast, Lee Bye (Tuddenham Mill) enjoys a bowl of muesli and Lola Demille (Darsham Nurseries) goes for a cheap supermarket creme caramel? Just some of the fun facts in Suffolk Feast, a serious food lovers guide and celebration of great Suffolk produce. From field to fork, the book features twenty of the best chefs in the county and their recipes. (They work. I tried them.) Inspiring writing by co-authors Tessa Allingham and Glyn Williams and superb photography, the book includes a directory of farm shops and markets, food and drink producers, places to eat and stay, some of the county’s food festivals and cookery workshops. Buy your copy from one of the featured restaurants or check out the Suffolk Feast website for more details. Coming next is Norfolk Table.  I'm so excited!

    Published in Home Made
    Tuesday, 02 February 2016 10:53

    The Suffolk Cook Book

    Landing on my door mat this week was a copy of the recently published Suffolk Cook Book.  Featuring over forty five recipes, all submitted by some of the many Suffolk businesses and personalities working within the local food scene. Recipes are diverse, with varying levels of cooking competence required.  From a very simple, very do-able and delicious Suffolk Gold rarebit with caramelised red onions (Suffolk Farmhouse Cheeses) to a ... drum roll ...Confit pork belly and pan fried mackerel fillet with carrot buttercream, candied bacon almonds, gin spiked blue berries, marzipan and pork jus, which is more challenging. (Executive Head Chef Alan Paton at Stoke by Nayland Hotel). Tempting my own taste buds and with an inspirational story and a recipe as far away from Suffolk as you could imagine is a Prawn, Pork and Cucumber Salad (Red Chilli Kitchen). The book showcases the fine Suffolk produce and ingredients that are available on our doorstep. I set my 19 yr old niece the challenge to cook anything that she would fancy from the book  and she chose the Elveden Gluten-free sticky toffee pudding (Elveden Courtyard Restaurant) which was absolutely delicious. The Suffolk Cook Book is £14.95 and is available from the businesses featured in the book, from Waterstones and online at www.amazon.co.uk.

    StickyToffee

    Published in Home Made
    Thursday, 05 September 2013 10:14

    Can you do a thirty mile food challenge?

    Grow local, buy local, eat local. The thirty mile food challenge is encouraging us to 'consume only food and drink grown, raised, caught, produced and/or processed  within a 30-mile radius of wherever you live throughout September 2013. The 30 miles is ‘as the crow flies’...that’s a pretty big area: in fact it gives you nearly 3,000 square miles to choose from!'

    We don't have to go that far... I was trying to run over a muntjac down my road for nearly two years.

    Published in Shopping

    gino d'acampo

     

    The celebrity chef Gino D’Acampo is on a nationwide hunt to celebrate home cooked dishes with incredible family heritage for a brand new ITV series called “There’s No Taste like Home”, which airs later this year.

    The programme makers have asked us to help find local Suffolk cooks with great family recipes to feature in the series. So tell everyone you know who can cook, then send your name and recipe idea to us. We will pass it on to them. Alternatively get in touch directly using the details on the flyer attached to this post.

    Gino will be travelling to 30 different parts of the UK for the series. In each show he’ll meet three home cooks, each boasting a treasured recipe that has been passed down through their family for generations.

    Gino and the viewers will learn the secrets of these treasured family recipes and discover the fascinating family stories, first hand, of how they have evolved over the generations.

    Published in Gossip