28 May 13

Asparagus and Pheasant Egg Salad

Asparagus season in Suffolk is a real treat. There is usually an abundance of it and the best sight is seeing how gardeners sell their freshly cut home grown asparagus at the roadside.

This starter is hugely popular at the British Larder Suffolk. The delicious pheasant eggs come from Richard who is running his egg business called “Eggsolicious”. Richard is great, he not only has pheasant eggs but also quail’s eggs and free-range hen’s eggs, which usually have double yolks so they are great value indeed!

Pheasant eggs are a bit tricky to boil and peel. My advice is to boil them in a pan of water with a dash of vinegar, then once they are cooked, drain then dunk them in iced water and hope for the best when peeling, as they are usually very fragile.

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22 May 13

Buttermilk and Spelt Soda Bread

Mr P and I both enjoy a good bit of bread. When Pump Street Bakery in Orford opened we thought that all our Christmases had come at once and we would never need to attempt to bake bread again. I enjoy baking bread, do not misunderstand me, but the enjoyment wears off quickly for me with something as technical as baking bread when it’s done on a daily basis, especially when menus change regularly.

The British Larder Suffolk team visited the Hand and Flowers in Marlow a couple of months ago. It was a very special and memorable visit and Tom and his team looked after us very well. Amongst all the special and delicious plates of food, the memory of the delicious and very tasty soda bread has stayed with me.

I was inspired to bake my own version of soda bread. It took a few attempts to get

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14 May 13

Potato, Onion and Goat’s Cheese Puff Pie

This recipe is one of those quick and easy recipes that came about by accident. Well, the discovery is a good one and once we started making it we realised the various eating occasions it can cover. Definitely a good discovery.

All credit for this recipe goes to Ross. We change our set lunch menu each week, and a few weeks ago Ross had left planning a vegetarian starter until the morning (he is quite good at leaving things to the last minute, much to my despair!). After discovering he had not ordered special ingredients for his ‘special’, he had to go and ‘forage’ in the fridge for something to use for his dish. He found puff pastry trimmings, a few pears and some boulangère potato leftovers from the main course section, plus some goat’s cheese. He came into the kitchen as smug as a cat that had found the

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17 April 13

Rhubarb and Brown Sugar Meringue Mess

It’s that time of the year again when I just cannot get enough of rhubarb! This year I have made plenty of rhubarb puddings, including baked white chocolate and rhubarb cheesecake and this one – a rhubarb and brown sugar meringue mess, which is a favourite and one that is cherished by all our regulars.

I feel like a bit of a fraud making a meringue mess, as I feel it’s easy to make and I am concerned that our customers think I am cheating by making something that is so simple, hence, I am adding a few layers of complication to the recipe to ensure that I earn my keep and reputation of being a hard-working chef!

Our famous brown sugar meringue messes take on various different flavours and guises as the seasons evolve. We start the year off with poached rhubarb, then move onto strawberry, followed by gooseberry,

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