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The Delicate Diner's Picks: What’s hot for June – the latest food and drink releases

1st June 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.

Phew, what a scorcher! Thankfully, I remembered th

Phew, what a scorcher! Thankfully, I remembered that I made this at the end of last summer, put it in the freezer, and forgot all about it. Am I the only one who does that?

The find was a beautiful strawberry and basil parfait made using local raw A2 Jersey milk and cream from @oldhallfarm

It looks so vibrant in my @sytchfarmstudio bowl but I must admit, it didn't last long!

One of my top picks for June is the absolute delic

One of my top picks for June is the absolute deliciousness that is @thepinktiffin created by Sandip in my favourite town, Bungay.

Sandip kindly gifted me a selection of his fantastic, authentic curries and they were just so good - full of flavour, balanced with the spices, and just really, really good.

I have to say that the naan, in particular, is the best I have ever had - soft, crunchy, buttery (we followed his suggestion to add butter, something that we have done for a few years). Such an important part of the meal, yet all too often if can be doughy and chewy - not so with The Pink Tiffin!

We have just ordered for this weekend and if you are quick, you will be able to sample his famous Bungay butter chicken! I can't wait for Saturday night when our Pink Tiffin goodies will arrive, and I know that this won't be the last time we order this true taste of India.

Introducing Mister Mishkins 🧡

Introducing Mister Mishkins 🧡

I have been very quiet of late - I've signed off w

I have been very quiet of late - I've signed off work by the doctor and haven't been cooking much either. I have, however, been spending time in the garden towards the end of the day, and I love the colour of this iris - and the juxtaposition of old and new flowers together. It reminds me of how from old energy comes new, and that we can keep shining brightly no matter what is going on around us.

I may have some news to share in a day or so - watch this space!

I have been rather quiet of late but I wanted to s

I have been rather quiet of late but I wanted to share here a lovely recipe I created last weekend using the new honey harissa paste from @yarevalleyoils - my honey harissa lamb shanks with kleftiko-style vegetables.

The lamb came from @thebutchershouseltd and I used the last of my amazing honey from @barefoot_beeman to go with the marinade.

This was a really delicious dish - and best of all, it is a one-pot wonder, meaning the oven does all the hard work while you relax and enjoy the sunshine. Let me know if you make it, and have a lovely weekend x

I am not very good at pausing. There is always som

I am not very good at pausing. There is always something to do, something to write, something to cook, a deadline, somewhere to be. So when my body decided to fight back on Thursday evening, I knew I needed to put the brakes on and pause. Properly pause. Stop.

I have spent today inside, resting, just being in the here and now instead of looking to what is coming next. Now, with the heat of the day gone, I came outside to find the bees buzzing everywhere, and I quietly managed to capture this one on my phone while it searched for nectar.

Another day of pause tomorrow, and I must remind myself yet again that I can only push myself so far without something giving way - please tell me that I'm not the only one who does this?

Enjoy the moment x

Okay, this one is a real winner! My butternut squa

Okay, this one is a real winner! My butternut squash, asparagus and halloumi salad with, what I like to call, my 'Norfolk dressing', made with Yare Valley cold-pressed rapeseed oil and Norfolk Raider Cider apple cider vinegar.

Utterly delicious on its own, and a great accompaniment to a barbeque - make it this weekend! Link in bio.

PS, I wasn't going to share this until tomorrow, but I couldn't wait - hopefully it will inspire you as the hot weather continues...

Celebrating the first of my top picks for June - t

Celebrating the first of my top picks for June - this stunning new honey harissa paste from @yarevalleyoils

I love their produce and I love their cold-pressed rapeseed oil - honestly, if you live in the UK, this should be the oil you use as it's indigenous to this country.

This new paste packs a punch - as you can well imagine - but is also sweet with the honey. I will be concocting some recipes with this over the coming weeks, so be sure to check and see what I've done.

You can read my full article here on my website - link in bio.

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 June is @norfolk_gin There is so much to love about this incredibly herbaceous bathtub gin, made in Norwich by Jonathan and Alison. As they say, it's the only gin with music in it, and it is hands down my favourite gin ever.

You can find out more about Norfolk Gin in my in-depth interview with Jonathan and Alison from last summer - and you can also order their delightful gin and other goodies online! It really does make the perfect gin for summer drinking.

Go to The Delicate Diner/Interviews to learn more.

What's hot! A round up of my favourite food & drin

What's hot! A round up of my favourite food & drink releases for June - from honey harissa @yarevalleyoils to a sparkling red @chetvineyard and @norfolk_raider_cider vinegars to a conservation @adnams beer, there is something for everyone. Don't fancy cooking - then for for a takeaway from @thepinktiffin

All delicious and all local! Link in bio.

NEW WEBSITE! I am delighted to share that my new

Bank holiday breakfasts don't get much better than

Bank holiday breakfasts don't get much better than this - a perfectly boiled @clarence_court Burford Brown egg with soldiers made from homemade bread. Just add sunshine and a pinch of @maldonsalt for perfect eggy perfection.

I am superstitious, however, and I always scrunch up my egg shells before putting them in the bin. The old wives tale goes that witches will come and live in them if you don't. Does anyone else do this, or is it just me?

I am so excited to share with you my new logo for

This year, we have been enjoying a takeaway from t

This year, we have been enjoying a takeaway from the lovely guys @earshamstreetcafe at the end of each month. The takeaways go around the world with a real focus on Mediterranean and Middle Eastern flavours - tonight was Greek.

I tend to serve the first courses together, mezze style, and this was tonight's: marinated feta with tabbouleh; roasted peppers with smoked aubergine puree, pickled red onions, and pita bread; and the iconic spanakopita with beetroot salad. All I added was some fresh lemon and an extra drizzle of Greek extra virgin olive oil as well, why not?

Each month, we have been amazed at the depth of flavour in each menu along with the thought and delicate preparation that has gone into each plate of food.

The café is now open inside once more and you can eat in as well as in their courtyard at the back. I am glad to say that theIr special monthly taste of the world night(s) will continue, both in the restaurant and as a takeaway.

A huge well done to the whole team for tantalising our taste buds and showcasing the flavours that we love so much - we can't wait for next month!

Sometimes your plating doesn't go as you want it t

Sometimes your plating doesn't go as you want it to but some days, it seems to matter less.

This is the first plate I have more or less cooked myself in 10 days or so having had steroid injections, a steroid flare, and then a flare up of my CRPS. Such fun, as they say in Miranda!

I start physiotherapy tomorrow, so it was good to be back in the kitchen tonight for a simple supper- trout fillets, Spanish omelette made with vibrant Burford Brown eggs from @clarence_court and a simple green salad dressed with @yarevalleyoils lemon oil (the best!), @norfolk_raider_cider apple ciders vinegar, and balsamic.

While I am annoyed at how I presented the food for this photo, it was delicious and it felt good to be back in the kitchen again. Let's hope tomorrow doesn't knock me back again!

There is something poetic about my 1,400th post be

There is something poetic about my 1,400th post being a roast chicken. I was talking to a friend over the weekend about our ‘go to’ meals when we return from time spent abroad, and the meal I always wanted first was roast chicken. There is something so comforting about a roast chicken, and it is also incredibly versatile, being the roast that can be pimped up the most with different flavours and also so adaptable, working with everything from roast potatoes and all the trimmings to being served hot or cold with salads, or even spatchcocking and roasting on the barbeque as the centrepiece for an outdoor feast.

I went for familiar flavours with last night’s chicken, using some of the last of this season’s wild garlic. Mixed with butter, I pushed this vibrant leaf under the skin, added some sliced lemon, a good seasoning of salt and black pepper, and then my must-have for roasting meats – white wine. I don’t know whether it is fanciful thinking on my part, but I always find that meat roasted in wine is more tender and more succulent. And last night’s was no exception!

Of course, the very best part about a roast chicken, in my book at least, are leftover chicken sandwiches for lunch the next day: just add mayo and lettuce, fresh bread, and for me, that is heaven. It may be simple, but it is utterly rewarding. Best of all, a bird this size will serve the three of us for two dinners, some sandwiches, and maybe enough leftovers for a second lunch on the Tuesday. And with its light garlic and lemon flavours, it can stand up to going into a salad and drizzled with a punchy pomegranate molasses, or added to a risotto as a finishing touch.

I may not have travelled abroad this decade, but a roast chicken still remains my ultimate comfort food. It is easy, it is versatile, it is flavoursome, and it is the most generous in the way in which you can enjoy the leftovers. What do you do with yours?

I was lucky enough to win the amazing competition

I was lucky enough to win the amazing competition @naturallycornish ran on their Instagram page, and this is the first part of the prize I am sampling.

It has been wet and dull here all day but the sun has just come out and what better way to celebrate than a taste of Cornwall through the @stivesliquorco Super Berry Gin?

This special edition, small batch cold compound gin is infused with the vibrant flavours that I love, including hibiscus and kaffir lime leaves. It even has goji berries in so, making this a gin that is good for you!

At 38%, you can forget any notions of a sweet gin liqueur; instead, the St Ives Super Berry Gin is juniper and citrus on the nose with a hint of those berry flavours coming through. The gin itself is almost refreshing, the flavours are so strong and defined. Yet it is mellow and smooth enough to drink on its own.

With some fresh lime added for a gimlet, this gin would be delicious! You could also serve with ginger beer for a long refreshing summer drink. Equally, just enjoy the St Ives Super Berry Gin with your favourite tonic and let the flavours take you away; after all, against this vibrant @blackvelvetstyling background, you could almost be by the sea...

How lovely to be out-out again for the first time

How lovely to be out-out again for the first time since 2020! We picked up where we left off - at @brasteds and as you can see, it was a lovely evening with some amazing food!

I love Brasted's for many reasons, and last night was very special indeed. I also found it quite emotional - the last 14 months have been hard on everyone, and to have a bit of normality back was an amazing thing.

Thank you to the whole team for such a great night - I'll be back soon to try the rest of the menu!

Filthy weather calls for a filthy burger and this

Filthy weather calls for a filthy burger and this definitely hits the spot!

A delicious and very flavoursome heritage beef burger from @farmisonuk nestled in a fabulous freezer find of a @hempnallvillagebakery cheese roll. Add some @moutardesfallot mustard, @stokes_sauces mayo and some salad and you are almost there. The final flourish is the addition of some creamy luxury in the form of @colstonbassettdairy stilton and the result is a terrific burger that truly tickles the taste buds.

On the side, dad's proper homemade chips - désirée potatoes chipped and drenched in @yarevalleyoils cold-pressed rapeseed oil and a generous sprinkle of @maldonsalt, then cooked until crisp on the outside and fluffy in the middle. Add mushrooms, ketchup and a good bottle of red wine and you have a perfect antidote to the storms and showers.

England on a plate? I think so - and we even have the weather to go with it!

Brunch vibes, Norfolk style - toasted cheese bread

Brunch vibes, Norfolk style - toasted cheese bread from @hempnallvillagebakery @portwoodasparagus @fruitpigcompany black pudding (the best I have ever had!), with a perfectly poached egg, tomatoes and mushrooms, all washed down with @novusteauk Egyptian mint tea.

Utterly delicious and that's me set up for the rest of the day now!

On Monday, hospitality will be OPEN once more! Whe

On Monday, hospitality will be OPEN once more! Where are you going to go first - and who are you going to go with? Get tagging below!

#hospitality #open #cafe #restaurant #wherewillyougo #foodie #foodiesofinstagram #norfolkfoodies #covid_19 #pandemic #lockdown #phasethree #dinner #lunch #friends #reunions #celebration #food #wine #love #laughter

A quick and easy lunch - veggie frittata with feta

A quick and easy lunch - veggie frittata with feta and asparagus. The colour of those eggs is amazing, as is the flavour of this simple dish. I used fennel, peppers and asparagus to make this dish but use whatever veggies you have to hand. Serve with a green salad and enjoy!

Last weekend may not have been barbeque weather, b

Last weekend may not have been barbeque weather, but that didn't stop me ordering the all-new @aktarathome tandoori box. And I am so glad that I did - it was utterly delicious!

As with all the @aktarislam_ boxes, this was great value for money and we spread the food out over three nights - plus some for the freezer and leftovers for lunch as well.

This was Sunday's feast - adraki murgh (chicken marinated in Kashmiri chilli, ginger, cumin & coriander), mutton chapli (North Indian/Pakistani minced mutton patties spiced with coriander, cumin, Kashmiri chilli & pomegranate seeds), and achari paneer (soft buffalo milk paneer marinated in yoghurt with north Indian pickling spices, Kashmiri chilli & garam masala).

To go with this, I added some za'taar roasted new potatoes and red onion, and served with a refreshing cucumber, radish and lemon salad. Completing it all was Aktar's raitha with a drizzle of @yarevalleyoils lemon oil, green chutney, and naan bread.

The whole experience offered seriously tasty plates of food with flavours that tantalised the taste buds - I will definitely be ordering again!

Because we all need to make a wish sometimes...

Because we all need to make a wish sometimes...

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