Try this recipe, inspired by our current Game cookery classes running at the cookery school.

If you can't wait until the end of January for the Great British Pudding Tuesday Masterclass, how about trying this pudding now?

If you would like to recreate Mark's Christmas pudding souffle from our Christmas patisserie demonstration last Sunday, here is the recipe.

If you would like to recreate Mark's Toblerone-inspired gateau from our Christmas patisserie demonstration last Sunday, here is the recipe.

If you would like to recreate Mark's gingerbread scones from our Christmas patisserie demonstration last Sunday, here is the recipe.

If you would like to recreate Mark's snowman coconut madeleine from our Christmas patisserie demonstration last Sunday, here is the recipe.

If you would like to recreate Mark's Champagne macarons from our Christmas patisserie demonstration last Sunday, here is the recipe.

We've taken our cheese, onion and potato pie and gone one better, adding some Baron Bigod cheese.

We are awash with terrific tomatoes of all colours, shapes and sizes that are grown locally. My wife’s favourite dish is tomatoes (raw!) on toast with fresh basil, garlic, balsamic vinegar, rock salt and olive oil – she’s making me prepare it three times a week at the moment and I can’t say it’s a trial. If you want to take it a step further, make this easy-peasy tomato tart and if you want to show off, top it with the chilli ice-cream

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’!

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.

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.

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.

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

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.