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’!

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.

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

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

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.