My winter tart recipe is the perfect way to use up your Christmas leftovers, as well as making a delicious main for vegetarian guests.
Rustic winter tart
I cannot help it - I love the flavours of winter and each year, I seem to find myself on a countdown to the first Brussels sprouts of the season…
Sausage and butterbean casserole
This sausage and butterbean casserole is an economical one-pot dish perfect for this time of year, as well as being a great warmer for Bonfire Night. I made this warming…
The Delicate Diner Goes To… The Swan, Loddon
The Swan in Loddon is a place with a rich history being a former coaching house, built in the 18th century. Ten years ago, Andrew Freeland and Justin Fenwick transformed…
Spanish Summer Pork Casserole
With the energy crisis well and truly upon us, now is time to make best friends with your slow cooker. Using much less electricity than a cooker, slow cooks are…
Beef Brisket Chilli con Carne
I love a slow cook and what better way to celebrate Great British Beef Week than with this scrummy chilli made with Old Hall Farm beef brisket? An economical cut,…
Producer of the Month – Eastgate Larder
My Producer of the Month is back and first to feature this year Eastgate Larder, founded by Jane Steward. Jane uses the medlar fruit to create her wonderful jelly, cheese,…
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Continue ReadingThis warming sausage and butterbean casserole is perfect for this time of year, as well as being a great dish for Bonfire Night.
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Continue ReadingI returned to The Swan Loddon to enjoy dinner, bed and breakfast in one of their new rooms. As ever, this historic venue did not disappoint!
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Continue ReadingThis vibrant Spanish Summer Pork Casserole uses local pork, cooked in a slow cooker for an economical yet delicious family meal.
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Continue ReadingI love a slow cook and this Beef Brisket Chilli con Carne is an absolute winner! Celebrate Great British Beef Week with this winning recipe.
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Continue ReadingEastgate Larder is owned by Jane Steward, and her medlar orchard was awarded National Collection Status by Plant Heritage in 2020.
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Continue ReadingThe Hog Hotel in Pakefield, with its balanced food and warm welcome, is fast becoming one of my favourite places to go and eat.
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Continue ReadingI am excited to share that for the next three months, I will be an ambassador for Farmison & Co. The company was created by restaurateurs who wanted to give home cooks access to the best British produce possible, building a supply chain working with traditional farmers and heritage breeds.…
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Continue ReadingI have long wanted to reinvent my ginger and pear pudding from MasterChef and this cake version uses raw Jersey mascarpone from Old Hall Farm.
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Continue ReadingAs written by Samantha Mattocks, The Delicate Diner, for nourish magazine issue 01. For more interviews by Samantha, click here. World War II nose art is a specialist area – and not necessarily something that you would expect to see on a local cider bottle. But then, Norfolk Raider Cider…