• Pork and cider casserole

    Old Hall Farm pork and cider casserole

    7th October 2020The Delicate Diner

    Pork shoulder is a great cut of meat and as well as making a mean roast dinner, it also lends itself well to a casserole. Shoulder benefits from slow cooking, but this dish takes just two hours on the hob and results in a meltingly tender casserole to warm the cockles. With some cooked apple slices, green vegetables and potatoes, this makes for a tasty dish. And, as with most casseroles, it tastes even more delicious the next day! INGREDIENTS (SERVES 4 + LEFTOVERS) 1kg Old Hall Farm pork shoulder 1 onion, sliced 2 celery sticks, chopped 2 carrots, peeled…

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  • Tarte tatin

    The Delicate Diner goes to… Brasted’s

    4th October 2020The Delicate Diner

    This year has definitely been the year of cancellations, so it was with great relief that on that ridiculously wet Friday at the end of September, I found myself returning to one of my favourite places in Norfolk, Brasted’s. Known across Norfolk and beyond, Brasted’s has been the backbone of the local food and drink scene for so many years. Like many, Brasted’s and its events company, Complete & Utter Brasted’s, has been hit hard this year, with weddings postponed, the Suffolk Show and Royal Norfolk Shows cancelled, and much more besides. Arriving at the restaurant to meet my friend,…

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  • beef casserole with dumplings

    Old Hall Farm beef & mushroom casserole with dumplings

    30th September 2020The Delicate Diner

    The ultimate in comfort food, this beef and mushroom casserole has the addition of dumplings, making it a perfect one-pot feast. I used Old Hall Farm’s own Jersey/Angus cross beef in this recipe, and not only did the meat melt in the mouth, the flavour was incredible. Serve with savoy cabbage and greens for a healthy and delicious autumnal dinner. INGREDIENTS 1kg Old Hall Farm braising beef 3 round shallots, sliced 1 celery stick, sliced 2 cloves of smoked garlic, finely sliced 2 bay leaves 2 sprigs rosemary 3 sprigs thyme 200ml red wine Around 20 white peppercorns 500ml beef…

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  • My post-MasterChef Interview with Nurtured in Norfolk

    16th September 2020The Delicate Diner

    Nurtured in Norfolk are lovely folk, producing amazing fruit, vegetables, salads, and edible flowers over in Dereham. And they also support MasterChef contestants, interviewing them all after the competition. They interviewed me after my appearance on this world-famous TV show last year, and I just realised that I never shared the piece. So, here it is – please enjoy!

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  • Crumble

    Apple & blackberry crumble

    31st August 2020The Delicate Diner

    What better dish to enjoy at this time of year than apple and blackberry crumble, making the most of the fruit-laden trees and hedgerows at the moment. The addition of nuts and oats makes the topping extra special. This winning recipe will keep the chill from your bones as the nights begin to draw in. INGREDIENTS1kg blackberries, washed2 larges / 3 medium Bramley apples, peeled & chopped210g plain flour150g butter80g demerara sugar40g light brown sugar70g rolled oatsA handful of broken walnutsGolden caster sugar to tasteA pinch of saltCream to serve METHODPre-heat the oven to 180 ̊ C / 355 ̊ F…

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  • Richard Bainbridge Interview: The Norfolk Foodie Series

    14th August 2020The Delicate Diner

    Passionate, honest, down to earth – and a Norfolk boy through and through – are all ways to describe one of the county’s most endearing chefs, Richard Bainbridge. Famed for his days behind the stove at Morston Hall, as well as winning our hearts on Great British Menu, Richard achieved his ultimate goal as he opened the doors to his own restaurant, Benedicts, five years ago. I spoke with Richard about his culinary life, the power of following your dreams, and how he and his wife, Katja, have pressed the reset button in the wake of the pandemic. “I kid…

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  • Upping the Steaks – Intwood Farm

    7th August 2020The Delicate Diner

    You may not have heard of Intwood Farm before, but with the hot weather forecast for this weekend and next week making it perfect barbeque weather, now is the time to check out this family-run business. Located in Cringleford, just outside of Norwich, Intwood Farm opened its butchery in April this year. Owned by Nigel Darling, the farm is set in 450 acres, including arable land, and they specialise in native breeds. “We acquired the farm in 2010, with 30 cows and calves as our foundation stock,” says Nigel. “We now have around 300 cows, a number of rare breed…

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  • The Norfolk Foodie – Chet Valley Vineyard

    31st July 2020The Delicate Diner

    Life is a funny thing sometimes. You find your path but, for whatever reason, you deviate from it and explore other avenues, only to come full circle and back to your chosen way in life. Nowhere is that more true than with John Hemmant from Chet Valley Vineyard in Bergh Apton. Norfolk’s original winemaker John and his wife, Bridget, are behind the iconic Skylark range that is enjoyed by so many, but few realise that John had a vineyard here back in the 1990s. I speak to this dedicated couple to find out more about Chet Valley, John’s deep-rooted passion…

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  • Sandstorm cover

    Debut novel Sandstorm published

    28th July 2020The Delicate Diner

    When I was on MasterChef, I talked about my novel – Jilly Cooper style and set in the world of the Arabian horse. I am delighted to share that one of my lockdown projects was to publish Sandstorm and it is now available in print as well as online. Against the mystical backdrop of the Middle East and the show-rings of Europe, Sandstorm is set in the exciting and mysterious world of the Arabian horse. It follows the Arabian showing circuit, with trainers cavorting at each show – with their own wives and girlfriends often taking a back seat in…

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  • The Delicate Diner meets… Sytch Farm Studios

    24th July 2020The Delicate Diner

    There are very few people in the world who have that lightbulb moment as a child, realising at a tender age the exact path that they need to be on. But for Gill Thompson, one half of Sytch Farm Studios, that moment came when she was just five years old. Playing with clay in a school class, Gill could see her future – designing and making beautiful ceramic plates and pots to be eaten from and enjoyed, and her path was set. Move on a few years with her talented husband Jon by her side, with his breath-taking woodwork skills,…

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