One of my go to recipes when I fancy a meat free meal which is wholesome and healthy. From my Second Chalice Recipe Book and copied into my online Recipe Book now.
Bury Wholefoods is a Bury St Edmunds-based organic food shop, established in 2018 by owner and health food fanatic Dawn Carrington. Bury Wholefoods has a regular market stall on Bury St Edmunds market on the 1st Saturday of every month. You'll find a range of organic wholefoods and also be encouraged to adopt a 'zero waste lifestyle' by taking your containers to refill. As well as wholefoods there's a zero waste product range and the opportunity to go plastic-free and help the fight for a sustainable environment. They sell a number of wholefoods that feature in our recipes here on SuffolkFoodie including buckwheat for our yummy chocolate, hazelnut and buckwheat brownies and quinoa for our tabbouleh salad. If you can't make it to the market or want to order online they have a very good website.
Suffolk's newest watering hole, the Tap Room at Star Wing Brewery will open its doors for the first time on Saturday 4th May with a weekend of celebrations, including live music from Mick the Baker, who also has a bakery on site. The opening of the Tap Room coincides with Star Wing's hop farm expansion. The hop farm is now 15 times its original size with a further 5 acres ready for planting. The Tap Room will open every Wednesday and Thursday 9am to 5pm, Friday and Saturday 9am to 11pm and Sunday 12pm till 10pm. There'll be Star Wing's core range of six craft ales as well as locally sourced cider and gin and of course bread from Mick.
Half a pound of herring roes for £3.50 from Mummery's stall on Bury St Eds market today. I'm having them on toast for my tea.
It's a Sutton Hoo chicken, the slow grown one. They're big, or hooge as we say here in Suffolk and my challenge was to see how many meals I could get from one bird.
- first to portion up the chicken, the heart and liver kept for canapes. Neck and bone tips for gravy
- garlic butter sauteed heart and liver on toast served as canapes
- the crown stuffed with lemon wedges, rosemary and garlic
- roasted and served with a white wine gravy made with the deglazed juices from the pan, with the roasted garlic, lemon and rosemary added back in
- leftover breast meat in a delicious Club sandwich
- legs and wings served southern fried (see recipe book)
- stock made with the carcass
- finale of a chorizo and chicken risotto using the stock and with the last nuggets of cooked chicken from the carcass
Yes, I know, I ate three courses at The Unruly Pig pre-launch brunch last week and my daughter did too. But where else can you order Oysters Rockefeller followed by an Omelette Arnold Bennett and then a finale plate of waffles with maple syrup and bacon. The new brunch menu is available from this Saturday 6th April. You must try it!
- great drinks menu with a huge choice of teas too
- cocktails for breakfast ... hic!
- what a fabulous menu with interesting choices
- a brilliant vegetarian menu
- passion fruit spritz
- blackberry, plum and yoghurt smoothie .. the fruity
- oysters rockefeller
- omelette arnold bennett
- wild mushroom rarebit
- desserts included the waffles with different toppings and a pain perdu with pump street chocolate, glazed banana and pecans
Wild and Game's pheasant, pork and caramelised onion pie scooped a gold medal at the the 2019 British Pie Awards. They've sent me one to try for my lunch today and very delicious it was too. Available via mail order should you fancy one.
It's the perfect time of year to crystallise spring flowers. I love making these beautiful and natural decorations to add a splash of colour to a special Mother's Day cake. Primroses, wood violets and viola's are at their best right now but apple blossom, borage flowers, rose petals and nasturtiums all work well too. You'll see I've also crystallised a few sprigs of mint. Make sure the flowers haven't been sprayed with chemicals and pick leaving a long stem to hold on to. Don't wash them, they must be bone dry.
You will need. One egg white thinned and lightly fork whisked with a teaspoon of vodka. Caster sugar. A small paint brush.
- Take a clean, dry flower. Hold it by the stalk (use tweezers if there is no stalk) then carefully paint all surfaces of the petals with egg white.
- Now gently sprinkle the flower with caster sugar ensuring top and bottom surfaces of the petals all catch some sugar.
- Place on baking parchment and leave to air dry for 24/36hrs. Remove stalks once the flowers have dried.
- The flowers will dry in the shape and position that you place them on the baking parchment so consider this when you set them aside to dry.
View the embedded image gallery online at:
- whisk egg white with a teaspoon of vodka
- paint petals carefully with the egg white, not too much!
- and decorate ...
- sprinkle with sugar making sure all areas are covered
- lay on baking parchment to dry
Entering into its 10th year, the Framlingham Country Show takes place on 13th and 14th April at Framlingham College. I'm told there will be an amazing drinks festival, rural crafts, a dog show, cars and a cookery theatre with demos from 2017 Great British Bake Off winner Sophie Faldo. Yes! Cakes.
Apparently there's a Golden Ticket hidden in one of the Mother's Day cards handed out to all Mums this Sunday at Giggling Squid branches across the country. (The Golden Ticket will be a £50 voucher to be used on a future visit). Tables still available for late lunch and supper in our Bury St Edmunds branch.