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 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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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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Recipe Masterclass 9 September 2008
Kitchen Garden Summer Vegetable Tart
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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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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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Recipe Masterclass 7 February 2008
Mussel chowder
Nicholas Parker’s from The White Horse, Brancaster Staithe, cooks a late winter main course to warm the cockles (or is that mussels?). With perhaps the finest view of any coastal pub in East Anglia, the White Horse’s panoramic vista with a backdrop of sea marsh reaching out towards Scolt Head Island as the sun sets on the horizon is consumed with as much gusto as the food from the first floor rear terrace by lucky summer diners.
By Nicholas Parker
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Recipe Masterclass 10 December 2007
Cook up cassoulet
Carlton Manor’s chef-proprietor Jonathan Nicholson shows us his own winter-warming version of cassoulet, that hearty French supper staple. With the relaunched Carlton Manor, Jonathan Nicholson has brought more than a little fresh-faced modernity to the dining scene around Lowestoft, an area not exactly swamped with top notch eateries.
By Jonathan Nicholson
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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)
