28 March 11

Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Glorious rhubarb! It’s amazing how one’s tastes evolve, change and even develop as you get older. At first I thought if I do not like something then that is it, I will never like it, however I’m proven wrong. That fact comes with age…does that mean that I’m getting old?? Well finding a few gray hairs was a bit of a shock to the system – I thought I will never “grow up”, be responsible and like rhubarb! BUT I do now. If that is a sign of ageing then I do not mind it too much.

As a child and even in my twenties I would pull the ugliest faces when I was offered anything made with rhubarb, but now I think it’s “cool” and I’d even go as far as saying it’s delicious. Especially my infamous rhubarb and vanilla jam.

With that in mind I think tomorrow

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22 March 11

Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

It’s not often that I write recipes to serve one but this recipe is special. Ross and I only cook food we love to eat and that is perhaps a very selfish way to be when running a pub/restaurant. Well I’m the mussel lover in this relationship and it’s not often that I get a chance to eat them. Ross doesn’t really like any food that he has to eat with his fingers so he usually misses out on a mussel meal. When I see mussels on a menu I like to order it - BUT, and this is a big but, I have to trust the restaurant and also the chef. Now that might sound a bit controversial, however there is nothing worse than dirty mussels!! Gritty mussels with their beards attached is not my thing and it can easily ruin a simple humble and delicious dish in seconds.

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17 March 11

Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Even thought the game season has ended for now, I thought I ought to share this story and bank the recipe for when the next game season starts.

To put it all into perspective I thought that our move to Suffolk would be slightly harder than it actually has been. I’m talking about the integration with the local community and getting used to a slightly different way of life. Let’s face it - we are each working almost 100 hours per week and having to deal with all sorts of issues we frankly never ever needed to deal with in the past. But it’s like a marriage and we decided to take the leap into the unknown and pledge our vows for better or for worse, for richer or poorer and in sickness and in health…. and we are still here!  Happily united with the British Larder Suffolk.

At first

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10 March 11

Turnip, Bacon and Aspall Cyder Gratin

Since moving to Suffolk I became rather partial to a few things; one of them is the Aspall Cyder, also Dingley Dell Bacon, and strangely I fell head over heels in love with fresh horseradish and turnips… yes, you do read it correctly, turnips! I actually didn’t have a choice as one of our regular visitors often brings us Suffolk turnips… plenty of turnips too. It’s a well-known fact that the turnip is at the heart of the agricultural revolution, so I felt obliged to get up close and personal with the humble root vegetable.

At first I looked at them thinking oh gosh, what can I do with these boys. Let’s face it - a turnip is not the most exciting ingredient. Well then we learned that it can and will actually become rather delicious if used and cooked with a few of my favourite foodie ingredients. Mixing

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