the best of East Anglia's local food and good living
season is devoted to food lovers and the wonderful ingredients and cooking Cambridgeshire, Essex, Norfolk and Suffolk has to offer.
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Small Dishes 21 July 2009
Pickled St George's mushrooms with asparagus and garlic sauce
Pickled St George's mushrooms with asparagus and garlic sauce
By Clive Houlder
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Desserts 3 July 2009
Vanilla poached white peach tart
Although I love making puff pastry (or croissants for that matter), I tend to struggle to find the patience for it – I don’t mind doing a lot of work in one go, but I often get bored when it comes to the lengthy waits involved… So I need to be in the right mood to get started, but it makes it all feel worthwhile when I taste the hot, buttery, flaky pastry fresh from the oven – it’s such a rewarding moment :)
By DAVID EVERITT-MATTHIAS
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Say Cheese!
Sherri's Mom's Cheesecake
One of my first forays into catering was making simple desserts for a restaurant chain in California. This recipe has stood the test of time as I hear they are still enjoying it in Newport Beach CA all these years later!By Sherri Singleton
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Desserts 19 February 2009
Rich Chocolate Torte
A rich chocolate treat Morston Hall style. Galton Blackiston suggests an indulgent chocolate torte, perfect for dinner parties after a hearty main course
By Galton Blackiston
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Main Meals 19 February 2009
Coney Cuisine
If you want to appreciate rabbit’s mild gamey taste, then choose recipes that avoid strong flavours or robust cooking liquor
By Liz Coughlan
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Recipe Masterclass 14 November 2008
Pressed terrine of pigs cheek
Norfolk chef Dan Savage of Norwich’s St. Giles House Hotel cooks up an earthy winter starter.
By Dan Savage
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Small Dishes 14 November 2008
Fillet of beef with rosemary and black pepper butter
His latest hands-on cookbook, Step by Step with Richard Hughes is born out of one Norfolk chef’s forty odd years’ experience at the stoves. A canny restaurateur (owner of three very different businesses in the county), Richard is a prolific magazine writer and growing author, having penned the successful Hughes Cooking?
By Richard Hughes
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Main Meals 14 November 2008
Game time
Being a chef, the game season is eagerly anticipated and it kicks off in August with grouse being in season, followed by partridge and ducks in September and pheasants in October through to February 1st. In my opinion there is really nothing to touch the flavour of a roasted young grouse.
By Galton Blackiston
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Main Meals 14 October 2008
Pleasant pheasant
Mistley is smack in the middle of huntin’and shootin’ territory. After the new pheasant season starts on 1 October, there are numerous shoots taking place around us, some of whose spoils I am the happy recipient of. I still have a difficult time believing that people don’t make more of what is such a superb meat to cook, as easy and versatile as chicken and more flavoursome too.
By Sherri Singleton
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Recipe Masterclass 13 October 2008
Bacon wrapped redleg partridge crown
Bacon wrapped redleg partridge crown with confit leg, madeira game gravy and bread sauce. A smart autumnal dinner party main course from David Butterfield of the Camelot Restaurant at Five Lakes Hotel, Tolleshunt Knights, Essex
By David Butterfield
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Cookbook Corner
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'Meat and Two Veggies'
by local author Sharon Buthlay. To buy, please support your local independent bookshop or contact the specialists Gladstones Cookbooks in Holt (T: 01263 713733)
