Cheese and Biscuits

Historically, Suffolk cheese doesn’t have a good reputation. The most infamous was Suffolk Bang, which was so hard it was reputedly stored hanging from the kitchen ceiling, so it could be swung over the fire to soften it enough to cut. Continue reading

Summer Veg with a Buttermilk Herb Dressing

Are we in spring or is it summer already? It’s hard to tell sometimes. Anyway, this is one of those mix-and-match dishes, so just use the freshest, tenderest seasonal veg you can lay your hands on, and the soft green herbs of your choice for the dressing. Continue reading

Goat’s Cheese and Asparagus Salad

The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading

Orange Ice Cream with Pistachio Biscotti

Image of citrus fruit basketI’ve gone a bit nuts over oranges this last month. I blame Catherine Phipps, whose lovely book Citrus pushed me over the edge. I’ve probably bought Suffolk’s entire stock of blood oranges, Sevilles and Jaffas on top of lemons, limes and grapefruit. More exotic varieties elude me. Continue reading

Baked Brie with Hazelnuts, Thyme and Honey

Image of baked briePossible scenarios: there are only xx shopping days to Christmas, you are run off your feet, your partner has man flu, your child forgot to tell you s/he needed you to make a shepherd’s costume for the school Nativity play which is TOMORROW, the cat/dog is throwing up in the corner of the kitchen and the car is making peculiar grinding noises, delete as appropriate. You want a fast but tasty lunch or supper, or maybe a fuss-free starter for a supper party (OMG GUESTS!) and you want it before your head explodes.  Continue reading

Goat’s Cheese and Red Onion Tarts

This recipe was inspired by our niece Fran, a multi-talented woman who works in the Caribbean doing everything from teaching scuba diving to being a sous chef and crew member on luxury yachts. On a recent visit back home she was telling me about a way to make easy onion and goat’s cheese tarts using red onion marmalade as the filling.

I was intrigued but felt the result might be too sweet for my taste, so I came up with these. Continue reading