Recipes

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

This vibrant dish is coloured and flavoured with Norfolk saffron.

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

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

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.

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

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.

Here's another recipe from our very popular Sauces Hands On Class.

Chocolate is the theme of the month here at the cookery school - Chocolate Masterclass, Chocolate Hands On Class and Chocolate Tuesday Technique Evening Class.

Following on from our very successful first Cookery School event yesterday evening, here is another of our favourite 'One Pot Wonders' - Red Lentil Dhal, which is currently on The Assembly House menu.

*Best Seller at The Imperial Hotel, Great Yarmouth 1977
*Best Seller at The Assembly House, Norwich 2016

What could be better comfort food as the nights draw in ... sticky sponge pudding with hot toffee sauce?!

A lovely moist cake to enjoy with a cup of tea in the afternoon!

This recipe for Venison & Liquorice Cobbler is always a favourite at our autumn Game class - a hearty dish to serve as the nights draw in.