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Recipes

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Gnudi with Asparagus

Posted 08/04/2019 in Recipes

A beautifully simple dish that will remind you that summer is on the way, and the first of the asparagus is here! Gnudi literally means nude. These little parcels are like the filling of a ravioli without the pasta, hence they’re ‘nude’!

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Honey Tokaji Ice Cream

Posted 20/03/2019 in Recipes

We were delighted to welcome Jaime Garbutt to one of our Tuesday Evening Masterclasses recently. His dessert bar has had a huge impact on the Norwich restaurant scene since opening in 2016. Here are some of his recipes from the demonstration.

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Pate de Fruit

Posted 20/03/2019 in Recipes

We were delighted to welcome Jaime Garbutt to one of our Tuesday Evening Masterclasses recently. His dessert bar has had a huge impact on the Norwich restaurant scene since opening in 2016. Here are some of his recipes from the demonstration.

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Pecan Financier

Posted 20/03/2019 in Recipes

We were delighted to welcome Jaime Garbutt to one of our Tuesday Evening Masterclasses recently. His dessert bar has had a huge impact on the Norwich restaurant scene since opening in 2016. Here are some of his recipes from the demonstration.

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Cromer Crab Thermidor

Posted 17/03/2019 in Recipes

This dish usually with lobster, would have been a favourite of any winning punter returning from Yarmouth races. If you had not won, it would have worked equally well with the humble, but no less tasty, crab

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Double Baked Cheese Souffle

Posted 29/01/2019 in Recipes

We served this delicious souffle at the first of our Suppliers' Storytime lunches last week. Catherine Temple, maker of Norfolk's most famous cheese, including Copys Cloud, Gurney's Gold, Wells Alpine, and the cheese used in this recipe, Binham Blue, joined us to tell the story behind her fabulous produce. Guests then enjoyed a cheese feast for lunch.

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Pan Speziale

Posted 16/11/2018 in Recipes

Why not try this classic Italian festive cake … which even includes chocolate!

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Risotto of Pumpkin, Sage and Hazelnut

Posted 24/10/2018 in Recipes

Want to know what to do with your pumpkins? Cook up our beautiful pumpkin, sage and hazelnut risotto.

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Chocolate & Raspberry Baked Alaska with Marmalade Custard

Posted 27/02/2018 in Recipes

Serve this show-stopping dessert immediately from the oven, before the ice cream melts, and wow everybody!

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Mussels with Saffron

Posted 20/02/2018 in Recipes

This vibrant dish is coloured and flavoured with Norfolk saffron.

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Black Treacle and Nut Tart

Posted 20/02/2018 in Recipes

The use of black treacle instead of golden syrup gives this dessert a fantastic depth of flavour.

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Roasted Pheasant, Cabbage, Bacon, Chestnut and Granola

Posted 20/02/2018 in Recipes

A tasty Winter dish of roasted pheasant breast, served with pan fried cabbage, bacon and chestnuts with a sherry and cream sauce.

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Cromer Crab Thermidor

Posted 06/07/2017 in Recipes

We served this dish at our Anniversary Gala Masterclass dinner this week. Traditionally made with lobster, it works equally well with the humbler, but no less tasty, crab.

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Seared Salmon, Local Asparagus, Orange Butter Sauce

Posted 06/04/2017 in Recipes

Spring is here, and confirmation can be found with the first asparagus appearing this week. To celebrate, why not cook this delicious dish?

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Orange and Almond Cake

Posted 03/03/2017 in Recipes

Thanks to the ground almonds, this lovely cake is gluten-free so is fine for those who can't eat wheat. The longer you keep it, the moister it becomes.