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nourish - The Taste of East Anglia

31st July 2021

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About The Delicate Diner

I love good food and I especially love local, seasonal produce. The Delicate Diner captures some of the amazing food and producers I have met through recipes, interviews, and reviews. I appeared on MasterChef in 2019 and enjoy doing cooking demos across the UK. Contact me to find out more – including my debut novel, Sandstorm! (See below)

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© The Delicate Diner, 2021. Unauthorised use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The Delicate Diner with appropriate and specific direction to the original content.

Newsflash! @oldhallfarm are now making their own m

Newsflash! @oldhallfarm are now making their own mascarpone and crème fraîche from the amazing raw Jersey milk!

I will be using both this week in various cooks, and am currently resisting unscrewing the jars and diving right in - I mean, look at that colour!

Next time you pop into their shop, don't forget to pick up a tea towel celebrating farm life. There are three to choose from but it had to be Piggy Stardust for me!

Last week, I got to catch up with the lovely @hods

Last week, I got to catch up with the lovely @hodsonandcocheeseroom at his beautiful cheese room and deli in Aylsham. As well as leaving with a very late breakfast of his famed 'the humble one' sausage roll - which vanished far too quickly for a photo and was absolutely delicious! - Charlie also made sure I left with a delicious cheese hamper of local cheeses. His own made crackers were so good, @thetealadyuk chutney as scrummy as ever, and of the cheeses, the smoked Walsingham really stood out; stunning!

Is there anything better than cheese, crackers and chutney after a long day? I think not!

Kitten cuddles with Mister Mishkins this morning a

Kitten cuddles with Mister Mishkins this morning as I'm feeling under the weather with a terrible tooth infection. A million and one things to do this weekend, but with a swollen jaw, I think I will spending most of it with this one...

Oh, hello! Salt cod scotch egg with katsu curry

Oh, hello!

Salt cod scotch egg with katsu curry sauce, by @chef_terry_balme @thehoghotelpakefield

All the flavours of fish, chips and curry sauce with flair and, quite simply, sheer foodie pleasure.

Order it now before the menu changes - and read my mini review over at @eatnourishdrink

It was quite a day yesterday, launching my own foo

It was quite a day yesterday, launching my own food and drink magazine @creakeabbey and then @nn.fooddrinkfestival @holkham_walled_garden

With my business partner and friend @hannekelambert we didn't so much dip a toe in the water at the end of July, but dived in to test the waters and see what could be possible.

The result is a beautiful 80 page magazine, carbon-balanced with the @worldlandtrust and celebrating all that is great about East Anglia - from food, drink and lifestyle to the great people who are part of it.

nourish magazine is available at selected stockists across the region, but you can also subscribe on our website. At £15 a year for four copies delivered, it is great value.

#neverstopdreaming

Banging Bank Holiday bangers from @oldhallfarm ! T

Banging Bank Holiday bangers from @oldhallfarm ! These rare breed jumbo sausages were a great start to our Sunday - full of flavour, nice and juicy, and just the right balance of spices. In short, everything you'd want from a snorker!

It may not be barbeque weather but there's no reason not to head on over and stock up for tomorrow, or even a cheeky dinner tonight with some chips and baked beans!

Some dishes stay with you, and this is definitely

Some dishes stay with you, and this is definitely one of them.

Generous shavings of truffle, melted Baron Bigod brie, and honey- one of the tasty chapters from Journal Dining last Friday at the Connaught Kitchen in Norwich.

I think this dish has made my fantasy dinner party menu - so decadent and so delicious!

Simple, delicious, seasonal. Oven-roasted tomatoe

Simple, delicious, seasonal.

Oven-roasted tomatoes with garlic and Yare Valley rapeseed oil; mushrooms roasted with a tiny bit of butter; fresh linguine; all mixed together with the delicious roasting juices and topped with shavings of parmigiana. The final flourish, a drizzle of extra virgin olive oil from The Tuscan Farmshop.

It just needed some greens, either basil or spinach, to really make it sing, and maybe a bit of lemon as well. But it was so, so good, and it was perfect for a Monday evening.

Wow! What an amazing meal last night by @aktarisla

Wow! What an amazing meal last night by @aktarislam_ from his @aktarathome range. His #greatbritishmenu winning lamb dish, transformed for us to enjoy in our own homes. Thoroughly recommended - and only available this month! Utterly delicious. Read my review here and also over @eatnourishdrink magazine.

We cannot wait for our leftovers tonight!

Is there anything better than mac & cheese? For me

Is there anything better than mac & cheese? For me, yes - when made with Norfolk mustard and, most important, @oldhallfarm raw A2 Jersey milk. Oh - and cheese. Lots of it. And panko.

Tuesday comfort food at its very best.

Oh, hello @bread_source ! Having not been to Norwi

Oh, hello @bread_source ! Having not been to Norwich in a long time, I was delighted to see that the lovely people @earshamstdeli were now stocking their breads. I adore fruit breads, and so grabbed the granola loaf the moment I spied it on the deli shelves – thanks to Rachel for allergen checking for me!

What better way to enjoy some Norfolk bread than with the amazing Bungay Butter from @fenfarmdairy ? And some smoked Norfolk Dapple cheese @ferndalefarmsteadcheese to boot?

Happiness on a plate? Pretty much! And I just know that this bread, when sliced thinly, will make amazing toasts. Imagine dunking a slice of that into a cheese souffle… As I said: oh, hello Bread Source!

I am so excited to share the news! With my friend

I am so excited to share the news! With my friend @hannekelambert , we are starting a food and drink magazine all about the amazing produce that we have here in East Anglia.

Nourish Magazine @eatnourishdrink will launch soon, and I hope that you will join us on our journey. Please feel free to follow us, share the page, and also find us over on FB and Twitter.

#eatnourishdrink #thetasteofeastanglia

Meet Harry, his second year (at least) of being in

Meet Harry, his second year (at least) of being in our garden. He is so distinctive by the noises he makes while feeding.

@sortofcountryjen - he is heading your way with the missus!

A delicious, nourishing summer salad, perfect for

A delicious, nourishing summer salad, perfect for the heat of the last few days: halloumi, Serrano ham, and nectarine. All drizzled with that lovely extra virgin olive oil from @tuscanfarmshop

So easy and incredibly tasty!

Phew, what a scorcher! Any puddings right now need

Phew, what a scorcher! Any puddings right now need to be refreshing and light, so at the weekend I made the most of gooseberry season to create this delicious gooseberry pannacotta. It definitely had a wobble! Recipe below, be sure to save it!

INGREDIENTS
250g gooseberries, topped and tailed
2½ tbsp golden caster sugar
2½ sheets gelatine
150ml milk – I use Old Hall Farm raw Jersey A2 milk
400ml double cream – again, I use Old Hall Farm
50g golden caster sugar
1½ tsp vanilla paste/1 vanilla pod split lengthways

Put the gooseberries and sugar into a pan with a splash of water. Heat gently and simmer until the berries start to burst. Squash with the back of a fork and leave to chill. Taste and add more sugar as needed.*

Add the sheets of gelatine to a bowl of cold water and leave to soak for at least five minutes.

Meanwhile, pour the milk and cream into a heavy-bottomed saucepan with the sugar and vanilla over a gentle heat. Stir well and once simmering, remove from the heat.

Remove the gelatine from the water, squeeze it well, then add to the milk mixture stirring until it is completely dissolved.

Put some chilled gooseberries in the bottom of a ramekin – you can line with clingfilm if you wish – and pour the pannacotta mixture over. Repeat until all the pannacotta mixture is used, and place in the fridge to set for three hours minimum.

To serve, turn each ramekin upside-down onto a serving plate – you can carefully dip the ramekin into warm water to loosen as needed. Alternatively, lift out the clingfilm-wrapped pannacottas and turn out. Add any remaining gooseberry mixture to the edge of the plate and enjoy.

* If you have a lot of liquid with the gooseberries, strain it off and use in your next g&t. It is delicious!

When the weather is this hot, you need your sides

When the weather is this hot, you need your sides to be amazing and refreshing, and this coleslaw definitely ticks those boxes! Trust me, you’ll want to save this recipe for my apple, fennel and raisin slaw with its refreshing yoghurt-based dressing.

RECIPE
½ a red onion, finely sliced
2tbsp golden caster sugar
3tbsp red wine vinegar
¼ red cabbage, finely sliced
1 fennel bulb, finely sliced and fronds saved for dressing
1.5 green apples, I used granny smith, cored and finely sliced
A handful of raisins
A handful of broken walnuts

DRESSING
100ml skyr-style/Greek yoghurt - I used @oldhallfarm skyr-style
1 generous tbsp mayonnaise
1½ tbsp mustard – I used tarragon mustard, but use your favourite to make this slaw your own
Juice of ½ a lemon
A good pinch of ground pink and white pepper, to taste

Put the onion, sugar, and vinegar in a bowl. Stir well and set aside.
Mix all the remaining slaw ingredients in a large bowl – I don’t cut the apple until ready to eat the slaw to prevent browning, but you can use lemon juice on the apple for the same effect.
Mix all the dressing ingredients together, adjusting the seasoning to your own taste.

Once the rest of your food is ready, dress the slaw with the dressing and enjoy! If there are any leftovers, I do recommend including in a cheese sandwich – you won’t be disappointed!

I have had a few people asking how Mister Mishkins

I have had a few people asking how Mister Mishkins is getting on; even when he upside down and asleep, he is still smiling 🧡

The weekend starts here.. A cheeky lemon peel, cor

The weekend starts here.. A cheeky lemon peel, coriander and cardamom @gininatinofficial in the garden. And - relax...

How are you starting your weekend?

Last night's dinner was a pimped up @brickpizza_no

Last night's dinner was a pimped up @brickpizza_norwich - we went controversial with peach, prosciutto and rocket. So the question for today is - does fruit belong on a pizza? I say yes!

Getting match ready with this amazing piece of por

Getting match ready with this amazing piece of pork shoulder from @farmisonuk slow cooked with white wine, fennel and apple. It will be served with green veggies and new potatoes, proving that roast pork doesn’t have to be a winter dish.

What are you having for/ahead of the big game tonight? And what do you think the score will be? #comeonengland

Why not make this delicious cauliflower macaroni c

Why not make this delicious cauliflower macaroni cheese to go with this weekend's Euro 2020 Finals barbeque? This is a great dish to prepared in advance, making it an ideal mid-week supper or freezer staple. Let me know what flavours you add to yours!

Link in bio.

#cheese #runnycheese #meltedcheese #cauliflowercheese #macaronicheese #macncheese #cauliflowermacandcheese #cheesy #cheesyfood #comfortfood #foodphotography #foodporn #indulge #mykitchen #cheflife #whatimeating #britainsbesthomecooks_ #lovecheese #thebigcheese #foodinstagram #foodie #goodfood #mykitchen #meltingcheese #forkyeah #sogood #foodinspiration #weekendvibes

What better way to use up leftover cheese sauce th

What better way to use up leftover cheese sauce than to make an iconic croque monsieur? This was so crisp, so rich, so naughty – and so delicious! The first time I have made a croque at home, and it definitely won’t be the last! Comfort food at its finest. Très bon!

My favourite foodie picks for July - the all-new B

My favourite foodie picks for July - the all-new Bacchus from @oldhallfarm, the versatile @gininatinofficial, @davidcrichton27 The Careless Collection, @sublimebutter for all your barbeque needs, and @brasteds @caistor_hall for my top dining out choice right now.

Link in bio - happy reading!

The Delicate Diner's Producer of the Month Ever

The Delicate Diner's Producer of the Month

Every month on my website, I feature a producer whose produce I cannot live without and this month is all about @oldhallfarm – from their Jersey Goddesses to their wine to their butchery and deli counter to their homemade goodies, there is so much to enjoy about this family-run working farm.

Visit my website to find out more, including some wonderful recipes I have made using their amazing produce

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