22 May 14

Whole Wheat Crackers with Cheese and Medlar Jelly

I’m a fool for cheese and crackers, so add something sweet, such as a medlar jelly, and I’m in heaven. Gosh, I don’t know where to begin writing about the crackers or cheese or the jelly.

Let’s begin with the cheese. I did not make the cheese, even though it’s been a life long ambition of mine. OK, I have dabbled a bit with making butter and making soft fresh curd cheese, but I have never got as far as making a rind- washed or hard cheese. One day perhaps I will when I am old and grey (ha, the joke is on me as I am already grey, but there is still enough life in my old bones to give cheese-making a good go at some point!).

That was short and sweet about the cheese, but actually I should give credit to two of the best Suffolk cheese makers


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24 April 14

Smoked Prawn Bisque with Tempura Asparagus and Prawns

We buy most of our smoked fish products from the wonderful Pinney’s of Orford. We love the quality of their products and the whole ethos of how they run their business, which makes them even more special.

We buy kilos of smoked prawns each week that are served as part of a large sharing platter. We peel the prawns and then turn the smoked prawns into a delicious prawn cocktail, so we are usually left with a heap of shells. The shells are then used to make this delicious bisque that could either be served as a soup for a starter or light lunch, or reduced and served as a sauce to go with a delicious piece of pan-fried hake.

Either way it’s proven to hit the spot with the British Larder customers and is hugely popular. The smoky taste is not overpowering and it’s quite subtle, but the smokiness


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17 March 14

Bresaola with Salt-baked Parsnips and Parsnip Remoulade

The inspiration and credit for the bresaola in this recipe goes to Diana Henry’s book ‘Salt, Sugar, Smoke’. My good friend Richard Arbon (self-confessed food fanatic, sausage-making lover, best salt beef producer, jam and condiment extraordinaire, as well as his day job as an excellent craftsman) went on holiday to Norfolk and came back with this fabulous book under his arm.

I had been harping on for weeks before that I would like to have a go at making salami and cured meats. Well, one thing led to another, and Richard brought this book for me to read, pointing out that he had spotted bresaola in the book and did I fancy giving it a go. Before reading the recipes, I ordered the meat and then after reading both bresaola recipes, I realised that I did not have the cure #2 to hand and had to resort to the wet


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25 February 14

Quick Smoked Sea Trout with Leeks Vinaigrette, Crispy Air-dried Ham and Horseradish Cream

These are a few of my favourite ingredients interweaved into this one recipe. I can hear you cry: “yet another complicated recipe!”, so I apologise loudly and proudly my friends for this long recipe, but please take snippets you like from this recipe and make your own version – she says with a sigh of relief, sitting back in her seat and muttering under her breath, “thankfully that one is dealt with…” No, I am not going crazy and I am not slightly weird, I am just talking to myself – I find self-talk is the best means to motivate myself. I often hear Mr P shouting through the bathroom door “Maddy, Maddy, who are you talking to?” My response is simply, “I am talking to myself, as I am the only one that listens!’ I can hear him chuckle as he walks away.

This quick smoked method is one


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