The first interview in my The Norfolk Foodie series is with Jane Steward of Eastgate Larder, producer of the fantastic Eastgate Larder medlar jelly, cheese and spicy chutney that so many of us know and love. Jane is passionate about all things Norfolk, so much so that her ‘gift’ to the county is having her medlar orchards awarded National Collection status by Plant Heritage. This will ensure that not only will Norfolk continue to be recognised for this iconic status, but that the medlar fruit will take its place in the forefront of peoples’ minds once more. “I owe my…
the delicate diner
-
Continue ReadingA quick and easy recipe, my dark chocolate and sea salt fudge truffles are perfect for making with children right now. These also make wonderful gifts – wrapped up in a bag and tied with a ribbon – all ready for when lockdown is over and we can visit our families again. INGREDIENTSOne tin condensed milk340g good quality dark chocolate – I use CallebautA dash of vanilla extractMaldon sea saltExtra flavours as desired METHODLine a deep baking tin with parchment paper – it needs to be at least one inch deep and, ideally, rectangular in shape. Empty the condensed milk…
-
Continue ReadingThere is something special about the foodie people of Norfolk. I guess that everyone can say that about their own area – but Norfolk is truly unique. There is a pull here like no other, those that leave almost invariably return. And along with the amazing life that those of us who live here get to enjoy, with almost 100 miles of stunning coast to explore, lush green fields and open spaces, and the vibrant city of Norwich, there is the region’s own celebrated food and drink. From Norfolk saffron to the amazing medlar fruit of Eastgate Larder, which was…
-
Continue ReadingThis is a really quick, easy and delicious salad that brings together the flavours of the Middle East in one lovely dish. It is perfect either as a main dish, with some fresh soda bread on the side, or as a side for a family BBQ or get together. INGREDIENTS1 block halloumiA generous teaspoon each of sumac & lime powder*A bag of mixed salad*Pumpkin seeds, toasted*Pine nuts2 lemons1 tsp Dijon mustard (or more to taste)60ml rapeseed oil* plus extra for marinadingFlat-leaf parsley, choppedBlack pepper METHODRemove the halloumi from the packaging and cut into even slices. Put into a bowl, add…
-
Continue ReadingTalking to my friends during these interesting times we find ourselves in, there is a common theme of what is getting us through – and that is the moment when the sun is in the right place over the yard arm and we can crack open a bottle, sit down and relax, and try to pretend that we are not currently living in a sci-fi film! With the long weekend upon us (or just another day in lock down if you are cynical), and another at the end of the month, I thought I would ask some of my foodie…
-
Continue ReadingOx cheeks – and beef cheeks – are amazing cuts of meat. When slow cooked, the become incredibly tender and melt in the mouth. Although the weather is warming up outside, the evenings are still cool enough to enjoy this delicious meal. This recipe easily feeds a family of four, with leftovers for another day. INGREDIENTS4 ox cheeks – ask your butcher to remove as much fat as possibleYare Valley rapeseed oil3 shallots, quartered3 or 4 bay leaves2 celery stalks, chopped2 large carrots, slicedA generous helping of white peppercornsDried parsley & fresh thyme500ml good red wineA beef stock potBoiling water…
-
Continue ReadingRisotto. That simple, comforting bowl of creamy goodness that we all need right now. We all know that we are living in difficult and challenging times – I am not going to use this space as a place to talk about that. Instead, I am offering some light relief from the news – along with a store cupboard recipe that everyone can enjoy. Many people say that risotto is difficult to make. I have never found it to be, and I actually find it quite soothing, gently stirring the grains of rice until they are perfectly al dente. Risotto is…
-
Continue ReadingWe all need the comfort of cake right now – and this spiced apple cake is delicious! The caramel flavors of the butterscotch sauce really add to the flavour of the apple, but you can also serve it with cream, ice cream, custard – or a mix of all three! Just go with what makes you happy and your taste buds sing. SPICED APPLE CAKE INGREDIENTS200g butter, softened, plus extra for greasing200g self-raising flour200g soft brown sugar2 tsp mixed spice4 large eggs, beaten4 small eating apples, cored and diced into 1cm size piecesDemerara sugar for sprinkling Preheat the oven to…
-
Continue ReadingOxtail 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…
-
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…