Oxtail is an underrated cut of meat – and a far cry from the soups of our childhoods. One of the cheapest cuts, if not the cheapest, of beef, oxtail is full of flavour and benefits from slow cooking. This recipe easily feeds a family of four, with leftovers for another day. INGREDIENTS1 oxtail, jointedYare Valley rapeseed oil2 red onions, quartered3 or 4 bay leaves2 celery stalks, chopped2 large carrots, slicedWhite and pink peppercornsHalf a swede, dicedDried parsley & dried oregano1 beef stock pot1 bottle Broadside beerTomato pureeAround 5g porcini mushroomsCornflour Add a splash of Yare Valley rapeseed oil to…
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Continue ReadingIt is so hard to put thoughts into words right now. I think we are all a little bit afraid – afraid of the unknown, afraid of the future, and afraid of what may come. We are living in unique times for this generation. And it is showing an ugly side of society that, normally, we manage to avoid. But the ‘me, me, me’ culture is everywhere – people out for themselves and not caring about their neighbours. It is toxic – there is no other word for it. And it is horrible. Consumerism and materialism has sunk to a…
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Continue ReadingOld Hall Farm sausages are packed full of meat and therefore, are full of flavour. This simple recipe will feed a family of four and it is so easy to do. You can even cook in a slow cooker on low, meaning that you can get on with your day while the pot does its thing! INGREDIENTS8 Old Hall Farm beef sausagesYare Valley rapeseed oil2 small shallots, sliced2 celery sticks, sliced2 bay leaves2 large carrots, sliced2 parsnips, quartered and sliced4 medium potatoes, cut into piecesDried parsleyA beef stock potSalt & pepperA good handful of mushrooms, slicedCornflour You need a large…
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Continue ReadingA Norfolk business is bringing an ancient English fruit back to our tables. Jane Steward of Eastgate Larder grows medlars on her six-acre plot near Aylsham. Her orchard of 120 trees, has just been awarded National Collection status by Plant Heritage, the world’s leading plant conservation and research charity. It is Norfolk’s first arboreal collection. She hand makes fine jelly, fruit cheese and spicy medlar chutney exclusively from Norfolk-grown fruit. In addition to sales of her preserves, Jane is raising the profile of the medlar by her talks to garden clubs across the county and to visiting groups. Her aim…
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Continue ReadingUnfortunately, due to coronavirus, this event is now cancelled. We hope to run these events later in the year, so please check back! I am delighted to share that I will be demonstrating chocolate favourites in time for Easter at Snellings, Blofield Heath, on Saturday 28 March. I shall be making chocolate hazelnut spread, chocolate and caramel ice cream, chocolate mousse, and chocolate, rum and ginger brownies. All will be made using locally sourced produce where possible, and I will be demonstrating how versatile the KitchenAid stand mixer and attachments can be. Tickets cost £10, £5 of which will go…