Roasted Radishes and Asparagus

Sweet, grassy asparagus and earthy radishes work so well together, raw or cooked.  Here I’ve roasted them for a quick but delicious summer salad. It works as a standalone dish for a quick lunch or as a side or a starter. Continue reading

Scotch Woodcock with Asparagus

Scotch Woodcock, if you haven’t come across it before, is a Victorian savoury of creamy eggs poured over toast spread with anchovy butter. Just as Welsh Rarebit or Rabbit contains no rabbit, Scotch Woodcock contains no wading birds, which will no doubt come as a relief to many. I’ve paired it here with asparagus for a dish which makes a good starter or light lunch or supper. Continue reading

Suffolk Cooks For Ukraine – Update

We did it! Our Suffolk Cooks For Ukraine dinner and auction raised an extraordinary £20,000 for the DEC’s Ukraine Appeal and donations are still coming in. An outstanding result, if I say so myself, for two weeks (frenetic) planning and one night in a room full of amazingly generous and compassionate people. Continue reading

Suffolk Cooks For Ukraine

Russia’s invasion of Ukraine is creating a humanitarian crisis on a scale unknown in Europe since World War Two. The public response here in the UK has been phenomenal, with vast numbers of people donating money and supplies and organising fundraisers.

I’m one of them. With chefs Nicola Hordern and Maria Elia and fellow writer Tessa Allingham, we’re staging a Suffolk Cooks For Ukraine feast with a charity auction on the night. It’s on March 17 at Chefs’ Whites restaurant at Suffolk New College in Ipswich, for anyone local reading this. Continue reading