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

Steak with Piquant Peppers

Taking inspiration from Italy’s peperonata and caponata, these piquant peppers make a great accompaniment to sirloin, or indeed any, steak. Add chips like my husband does or (my choice) serve with crusty bread to mop up the gorgeous juices. Continue reading

Date and Almond Tart

This date and almond tart is inspired by one I ate in one of my favourite restaurants, Michelin-starred Pea Porridge here in Suffolk. I enjoyed it so much I’ve had a crack at my own version and by happy chance I’d just bought some fresh dates from a lovely fruit and veg stall in Norwich’s central market. Continue reading

Ox Tongue with Celeriac Remoulade and Caperberries

It’s a scary looking thing, a raw ox tongue. But it’s actually very easy to cook and served, as here, with a mustardy celeriac remoulade and salty, sharp caperberries it makes a fabulous starter or light lunch. Continue reading

Beef Cheeks with Mushroom Stuffing

Stuffed with mushrooms and given a long, slow braise beef (or ox) cheeks become soft, succulent and packed with flavour. A lip-smacking example of nose to tail eating. Continue reading

Borlotti Beans with Tomatoes and Spinach

My recent freezer forage turned up a lot of home-grown borlotti beans. These speckled beauties are good simply cooked with aromatics and dressed with olive oil, herbs and  lemon zest and juice, but they’re even better in this rich tomato sauce. I added spinach because I had a big bag in the fridge, but you can use kale or chard, too. Continue reading