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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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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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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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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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)
