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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Recipe Masterclass 9 September 2008
Kitchen Garden Summer Vegetable Tart
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Baking 9 September 2008
Getting squashed
In August I love nothing more than a simple dinner of sautéed summer squash often with some fresh herbs from the garden thrown in the last few minutes of cooking. The first zucchini or patty pan squash from the garden really are always a delight. Come September, however, I usually have had more than my fill of friends and customers leaving marrows and jumbo squash on my doorstep.
By Sherri Singleton
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Recipe Masterclass 5 August 2008
Tian of Cromer Crab
Chris Hyde from North-East Norfolk’s Wroxham Barns at the heart of the Broads rustles up a delicious shellfish appetiser.
By Chris Hyde
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Recipe Masterclass 1 July 2008
Steamed Fillet of Brill
Steamed Fillet of Brill with Braised Lettuce, new Season Broad Beans, Peas and a Smoked Bacon Emulsion (serves 4) Courtesy of Head Chef Justin Kett, at Aldeburgh’s smartest hotel, The Bruden
By Justin Kett
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Main Meals 1 July 2008
Grate grilling
Alfresco summer dining with Sherri Singleton. With summer finally here and the promise of some sunny days, a barbecue is a very important piece of equipment to have on hand. It’s a cook’s dream, meals can be prepared with ease and with minimal washing up to worry about. And of course you can still be at the centre of the proceedings in the party outside.
By Sherri Singleton
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Main Meals 19 May 2008
Fruits of the sea: Wild sea trout
Maybe its an age thing but the winter months do seem to drag on more and more each year. I mean an inch of snow in the middle of April - what’s that all about? Anyway my point is that thank goodness we are now in the best growing season of the year for vegetables and many fruits – our Morston Hall menu during May and June features about 95% regional produce.
By Galton Blackiston
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Recipe Masterclass 19 May 2008
Crisp Fried Duck Egg with Essex Asparagus
Head Chef Mark Pearson cooks up an elegant seasonal starter at the Starr, Great Dunmow in north Essex. The Starr has been a stalwart of the restaurant scene in these well-to-do parts of North West Essex for over 25 years. Standing just off the main street, it stands a soothing oasis from the hustle and bustle of this atmospheric market town.
By Mark Pearson
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Recipe Masterclass 9 April 2008
Loin and shoulder of lamb, parsnips, turnips and rosemary oil
Newcomer at North Norfolk’s Neptune Inn in Old Hunstanton, Kevin Mangeolles shows us a little kitchen alchemy with one of his favourite main courses. Pink roasted loin of lamb, pan fried shoulder, parsnip puree, buttered turnips and rosemary oil.
By Kevin Mangeolles
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Main Meals 9 April 2008
Born to be wild
Sherri Singleton’s culinary mettle with nettle, far from a weed. Spring arrives just about the time my friend Anushka appears at the Thorn with the first of her fantastic home-grown asparagus. There isn’t any warning - one morning she just will breeze into the kitchen with a wooden box laden with her beautiful bunches and continue to deliver until she hasn’t any more to pick.
By Sherri Singleton
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Main Meals 7 February 2008
Jerusalem Artichokes soup
Soup of Jerusalem Artichokes with Wild Pheasant and Bacon
By Feature Writer
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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)
