A

Cookbook for the East

A Cookbook for the East

Welcome to the On Landguard Point Cookbook for the East, a collection of recipes shared by people living in Norfolk, Suffolk, Essex, Cambridgeshire, Bedfordshire and Hertfordshire. Weve asked you to share your treasured recipes - the ones that taste of home, and this starter collection is the first wave of what you submitted. Here then, are 60 recipes that taste like home to the people that submitted them - our thanks to you all. Through sharing these recipes we hope to communicate our diverse experiences of home, and what it means to live in the East of England. We dont need to leave this region in order to reach the world - our own community reaches much further than that. So please feel free to download this book and share it far and wide. We are continuing to gather recipes across the rest of this summer, so do please send us your special dishes too. You can do this at www.onlandguardpoint.com Some of the recipes in this book will work as food that you can bring along to eat and share at On Landguard Point live events taking place this summer. Some will work well made in advance, to return home to after spending your days with us at events in fields or on beaches. And others are simply too good to rush, and demand long afternoon lunches, or maybe even eating in bed. A friendly disclaimer about this collection: we didnt try all of the recipes, and so wed love to hear from you when you do! We received every recipe shared here in good faith, as peoples own to give. In the event that any have been taken from commercial cookery books we would hope that this free community initiative would find favour with the original authors; but of course we will always be more than happy to include correct accreditation for whoever originated the recipes. We hope you find pleasure in this collection of dishes offered by people from across the 6 counties of the East, and look forward to sharing more with you in the coming months. Happy cooking! The On Landguard Point team

Contents
Introduction Contents Conversion Tables 2 3 6 8 9 10 11 12 13 14 15 16 17 18 20 21 22 23 24 25 28 29 30

Snacks, soups and starters

Cabbage soup Dad's Welsh Rarebit Dapper Dapple Lankan Toastie Gazpacho Mum's Dippy Boiled Eggs Nettle Soup Norfolk Game Pt Smoked Salmon Pt Wild Mushrooms on Toast

Mains
Alhoo Gobhi Beer Battered Dogfish Cheesy Nutburgers Chorizo Chicken with Chilli Wedges Cbanac Crab Tart Creamy Smoked Salmon Risotto Curried Halibut with Onion Bhaji and Lime Pickle Family Fishpie Festive Flan Feta, Fennel, Pomegranate and Orange Salad

Lamb Chops, Coriander and Yoghurt Chutney Mary's Lamb Meat Loaf Oven-Baked Courgette, Red Pepper and Tuna Pasta Prawn Pasta Rabbit Piedmont Style Roast Gressingham Duck with a Vietnamese Noodle and Mango Salad Savoury Baked Cod Sea bass and Samphire Seared Hand Dived Scallop, Celeriac and Truffle Pure, Granny Smith Apple Caramel Shepherd's Pie Siggis traditional Schweinhaxe mit Sauerkraut (Gammon Hock with Sauerkraut) Spaghetti Bolognese Spaghetti with Herby Courgettes Tabbouleh Vegetable Chilli

31 32 33 34 35 36 37 39 40 41 42

43 44 45 46 47 49 50 51 52 53 54 55 56 57

The Sweet Stuff

Almond Cake Angela's No-Cheese Citrus Cheesecake Auntie Susan's Chocolate Gateau Austrian Baked Mice Bonnag Cookies Cranberry and Hazelnut Tart Danish Apple Pudding Fatless Sultana Loaf Cake

Frozen Summer Fruit Meringue Ginger Cake Gingerbread Men Gooseberry and Apple Crumble with Vanilla Crme Frache Granny's Chocolate Sauce Honey and Pine Nut Tart Jesss Choc Chip Cookies Lemon Drizzle Cake Lemon Drizzle Cake (Lower calorie version) Simple Layered Fruity Yoghurt Stephs Carrot Cake Strawberry Champagne Shortcake Strawberry Tiramisu Top Tips Apple Pie White Lion Crepes Suzette

58 59 60 61 62 63 64 65 66 67 68 69 70 71 72

Conversion tables
The recipes in this cookbook have been reproduced as closely as possible to those that were sent to us. This means that some of the measurements are metric, some imperial, and some altogether a little more personal. This conversion table will help you convert these recipes into your preferred system. Oven Temperature Gas Fahrenheit 1 275 2 300 3 325 4 350 5 375 6 400 7 425 8 450 9 475 Weight oz or lbs g or kg oz 10 g 1 oz 25 g 2 oz 50 g 4 oz or lb 125 g 7 oz 200 g 8 oz or lb 225 g 12 oz or lb 350 g 16 oz or 1 lb 450 g 1 lb 2 oz 500 g 2 lb 925g 2 lb 3 oz 1 kg Celsius 140 150 170 180 190 200 220 230 240 Volume fl oz or pints 1 fl oz 2 fl oz 5 fl oz or pt 10 fl oz or pt 15 fl oz or pt 20 fl oz or 1 pt 1 pt 2 pts 2 pts ml or litres 30 ml 55 ml 150 ml 275 ml 425 ml 570 ml 1 litre 1.2 litres 1.5 litres

Spoons and cups (liquids) spoons or cups teaspoon 1 teaspoon 1 dessertspoon 1 tablespoon cup cup 1 cup 2 cups ml 2.5 5 10 15 60 125 250 500

Some measures, such as pinch, splash or drop mean use very little, and check the taste as you go. Handfuls are more generous, but tend to be used for things like fresh herbs that are very light, and may only translate to 25g or so. Again, its best to start with a little and add.

1. Snacks, Soups & Starters

Cabbage soup

Mark Hoult-Allen Hatfield, Hertfordshire

For many years Mark was Chair of the Trustees of Pacitti Company, the art organisation behind On Landguard Point. You will need 1 potato (approximately 250g) finely diced 1 onion finely diced 300g Savoy cabbage shredded 25g butter Method Melt the butter and soften the onion for approx. 5 minutes. Add the diced potato and lightly saut for a further 10 minutes. Add the stock and bring to the boil. Boil for approx. 10 minutes until the potato is cooked. Add the shredded cabbage and cook for 5 minutes and several good grinds of black pepper. Allow to cool slightly. Liquidise the soup. Return to a clean pan and gently reheat but do not allow the soup to boil. To serve This soup should be served piping hot, with good bread and butter.

Dad's Welsh Rarebit

Katy Owen Norwich, Norfolk

We love this traditional recipe almost as much as its serving suggestion! You will need 2 slices of farmhouse-style brown bread 200g STRONG cheddar cheese (grated) 20g butter 1 tablespoon of plain flour 2 tablespoons Colmans English mustard 2 tablespoons Hendersons relish 4 tablespoons of a real ale of your choice Some good tomato chutney Method Lightly toast the bread on both sides, and spread one side with chutney. Mix the rest of the ingredients and microwave until melted/mixed. Should form thick fondue-style cheesy sauce. Add to the toast, on top of the chutney. Grill until golden brown, add more Hendersons to taste. To serve Enjoy with the rest of the bottle of real ale.

Dapper Dapple Lankan Toastie

Charlene Katuwawala Norwich, Norfolk

Charlene is Pacitti Companys Marketing Manager, and this dish is one of her faves. You will need For your base: 2 slices of thick white/seeded bread For the topping (in this order assemble the following): Grated or thinly sliced tasty Norfolk Dapple cheddar cheese (try to find some that is mellow and mild); 2 sweet medium sized on the vine tomatoes finely sliced; Good shake of Sri Lankan ground pepper (this particular pepper is slightly fruity but still packs a fiery punch...try and find if you can!); Finely cut/shredded ham (nothing too fancy); 2 green finger chillies finely cut strategically placed! Sprinkle of roasted vegetable curry powder (optional turns this from snack into mini-dinner). To serve Et Voila...not too heavy on the stomach but tasty enough to fill you up!

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Gazpacho

Robert Pacitti Ipswich, Suffolk

There are loads of different recipes for gazpacho, but this comes from a Spanish artist friend who made this for a summer party. It was such a hit with the assembled company I often make it for summer gatherings now too. This feeds about 6 8 people. You will need 2kg tomatoes (ripe, skinned and de-seeded) 500g onion 500g green peppers (de-seeded) cucumbers 1 clove garlic (use 2 or 3 if you like garlic) 75ml olive oil 2 slices white bread (turned into bread crumbs) A little ice to serve Optional extras A few drops of Tabasco and/or 3 tablespoons dry sherry or 3 tablespoons sherry vinegar Method Blend all ingredients together until fairly smooth, although I find a few chunks here and there are always a treat to discover as you are eating. Refrigerate. It really is that simple. To serve Add one or two ice cubes to each bowl as it is served.

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Mum's Dippy Boiled Eggs

Jen Walke Ipswich, Suffolk

This recipe serves 2. Ideally, me and Mum. You will need 2 eggs 4 slices of granary brown toast Flora Philadelphia cream cheese Marmite Method Put eggs in pan of cold water. The water should only cover most of the eggs, but a few mm of the eggs' surface should remain above water. Bring the water to the boil. As soon as it starts a rolling boil, bring the temperature down to make the water simmer for 3 minutes. At the same time put the bread in the toaster. At exactly 3 minutes, remove the eggs, and put in 2 eggcups on separate plates. Tap the tops with a teaspoon and slice off the top. Butter the toast and cover in marmite, then Philadelphia. Cut into soldiers for dipping. To serve Serve with salt on the side

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Nettle Soup

Edwin Jones Ipswich, Suffolk

This is a variation on Lady Ridley's Soup. You will need 1 pound of potatoes pound of young nettles 2 oz butter 1 pints vegetable stock Black pepper and Maldon sea salt 4 tablespoons of cream (sour or single) Method Cook the peeled, chopped potatoes for 10 minutes in salted water. Drain. Wash and chop coarsely the nettles - young tops only Melt the butter in a saucepan, add the nettles and cook gently for a few minutes. Add the potatoes and heated stock bring to the boil and simmer for 10 minutes. Check that potatoes are cooked and soft, cool slightly and pure in a blender, adding seasoning. To serve Top with cream and serve.

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Norfolk Game Pt
Nicky Stainton Harleston, Norfolk
A meaty pt of pheasant, hare and chicken livers. You will need 6 oz cooked pheasant 12 oz cooked hare 12 oz chicken livers 8 oz belly pork 1 large onion 2 cloves garlic (crushed) 1 slice of bread (preferably wholemeal) 1 large egg A splash of sherry 1 Bay leaf A handful of chopped parsley or thyme Salt & pepper, to taste Method Mince or process the meats, onion and garlic ingredients in a food processor until of a rough consistency. Add 1 large egg, the bay leaf, a splash of sherry, salt & pepper and the chopped parsley or thyme. Mix together. Place the mixture into an earthenware terrine. Cover with a double layer of foil and stand in a baking tray containing hot water. Cook in the over at 180C for 80-90 minutes, removing the foil 20 minutes before the end. Cool under a weight and leave for 24-48 hours. To serve Best served with toast and chutney

14

Smoked Salmon Pt

Vanessa Sinclair Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. The dish serves 15 20 people. You will need 250g smoked salmon (use smoked salmon trimmings - they hold a bit more flavour and they are much cheaper) 300g full fat cheese (low fat makes it watery) Juice of a lemon 1 tablespoon of tomato pure Coarse ground pepper Toast or water biscuits Method Blitz all of the ingredients (except the biscuits) together in a blender to form a coarse pate - just a few seconds for coarse pt, and a little longer for a smoother consistency. Transfer into a dish and, using a fork create a pattern on the top. Decorate with lemon and cucumber slices, quartered to resemble fish scales. To serve Serve chilled with toast or water biscuits.

15

Wild mushrooms on toast Robert Pacitti

Ipswich, Suffolk
This earthy lunch or mid-week supper dish has a feel good factor with minimum fuss. It works especially well when accompanied by a chilled glass of Fino. Serves just 2. You will need 3 large handfuls of fresh mixed local mushrooms (either foraged safely from the wild, or store bought) 2 fat cloves of garlic - fresh if available A thick slice of salted butter A splash of Fino Sherry A teaspoon of smoked paprika A handful of flat leaf parsley 2 thick slices of sourdough bread Good olive oil Sour cream Sea salt Black pepper Method Clean the mushrooms by wiping them gently with a piece of kitchen roll, then slice them thickly. Place the sliced garlic in a shallow pan, add the butter and then heat until the butter is melted and the garlic softened. Add the mushrooms and sprinkle over the paprika. Cook for a couple of minutes over a fairly high heat before splashing in the fino. Let this sizzle and bubble for a moment before adding the parsley, turning down the heat, covering with a lid, and leaving for a few minutes. Meanwhile grill the bread. Take the lid off of the mushrooms and season to taste. Put a slice of toasted bread onto a plate and pour olive oil all over it not too much, but enough to soak in. Spoon over the mushrooms. To serve Top each plate with a small amount of sour cream, scatter with parsley and devour.

16

2. Mains

17

Alhoo Gobhi

Kavita Jain Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Kavita has chosen this recipe because it is popularly eaten in North India. It serves 4. You will need 2 tablespoons of vegetable oil 1 tablespoon of mustard seeds tablespoon of ground turmeric tablespoon of chilli powder (to individual taste) tablespoon of salt 1 tablespoons of fresh grated ginger 1 tablespoon of lemon juice 2 tablespoons of water 3 potatoes cut into cubes 250g chopped tomatoes tablespoon sugar (optional) Cooking/baking time: 30 minutes Method Heat the vegetable oil in a saucepan over a medium heat. When hot add mustard & cumin seeds (mustard seeds will start to pop so be careful). Add the ginger, potatoes and stir well then add the tomatoes, cauliflower, juice and water. Mix them all in well and cook. Reduce the heat and cook for 20-25 minutes, or until the potatoes have cooked through and the mixture has thickened. To serve Serve hot

18

Beer Battered Dogfish

Nick Dickson Gislingham, Suffolk
As well as Dogfish, this dish is also very good made with cod or whiting. You will need 250g of Dogfish Sieved plain flour 1 teaspoon of baking powder 1 teaspoon of smoked paprika 1 good pinch black pepper 1 good pinch salt 2 bottles good dark Suffolk Ale (one for the batter and one for the chef) Method Mix dry ingredients and whisk in beer to thick emulsion consistency. Fillet the dogfish and cut into 2-inch strips. Heat oil to 190 degrees and fry for 4 minutes or until golden. To serve Serve in a basket while still hot with dips. Why not try mixing equal amounts of tartar sauce with mayonnaise; or mixing together sour cream, dill and lemon zest. Enjoy!

19

Cheesy Nutburgers

Robert Pacitti Ipswich

This is a recipe I used to make when I worked in a fantastic vegetarian restaurant many moons ago. Its quite simple, but it is always a winner. This recipe makes 12 burgers. You will need 400g red skin peanuts 120g grated cheddar cheese 2 large potatoes, cooked and mashed with a little butter and milk A good few glugs (3-4 tablespoons) of dark soy sauce Salt and pepper to taste Sometimes needs an egg to bind 5-6 tablespoons vegetable or sunflower oil Method Peel the potatoes if you wish (I often dont bother). Boil until soft, drain and add a little butter and milk. Mash the potatoes and put to one side. Put all of the peanuts in a large frying pan without anything else. Cook on a high heat, stirring frequently, until the peanuts start to crackle and colour. When they have started to change colour remove from the heat. Pour the dark soy sauce directly on to the nuts (be careful as the soy will sizzle and the steam rising will be hot). Quickly stir the nuts around in the soy until they become dark and sticky. Set aside to cool a little for a few minutes. Place the warm peanuts into a food processor and blend until they reach a course breadcrumb consistency this may only take 5-10 seconds. Pour half of the nuts into a large mixing bowl. Continue to blend the remaining nuts for another 5-10 seconds until they reach a fine breadcrumb consistency. Add to the coarsely chopped nuts already in the mixing bowl. Put the potatoes, grated cheese and salt and pepper into the bowl too. Mix all ingredients thoroughly. The mix should easily form patties in your hand once mixed. If the mix is too dry and crumbly, add a beaten egg, mix in thoroughly. Take small handfuls of the mixture and form patties about 5cm round and 2cm deep. Place on a plate and put them all in the fridge for at least 30 minutes. This allows them to set properly and stops them falling apart when you cook them. Shallow fry the burgers in 2-3 tablespoons oil, turning once one side is golden brown and repeat on the other side. Only fry enough that you can easily fit into the pan - they are best done in batches to ensure even cooking. To serve Great served with spicy tomato sauce and fresh salad leaves.

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Chorizo Chicken with Chilli Wedges

Diana Morden Trimley St. Mary, Suffolk

This tasty dish, which serves 2 and is rich in flavour, is low effort and high impact. You will need 2 large sweet potatoes, peeled and cut into wedges 1 teaspoon of olive oil teaspoon dried chilli flakes 6-8 thin chorizo slices 2 skinless chicken breasts teaspoon dried thyme Method Heat oven to 220C/fan 200C/gas 7 put sweet potato on a baking tray, toss with oil, chilli flakes and seasoning. Roast for 10 minutes then remove and set the oven to 200C/fan 180C/gas 6. Lay half the chorizo slices over each chicken breast, overlapping so the chicken is covered, tuck the edges underneath to secure. Lift onto baking tray next to the wedges, scatter with dried thyme, roast for 20 minutes more, turning chicken and wedges halfway until golden. To serve Great served with a small glass of crisp dry white wine.

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Cbanac

Nika Vincovi Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need 300g beef 300g pork 200g onions 2 potatoes 6 tablespoons oil Paprika 100g carrot 50g parsley root Garlic Salt, black pepper Vegeta* Method First cut pork and beef into small pieces, do the same with the potato. Finely mince onion, carrot and parsley. Heat the oil and saut the onion. Add meat and continue to saut. Add paprika, salt, pepper, carrot and parsley roots. Stir well and continue to saut for 5 minutes. Add wine, stir and saut until alcohol evaporates. Add a spoon of Vegeta. Add water to cover meat and cook on low heat for 40 minutes. Make batter dumplings from egg, salt and flour. Add dumplings and continue to cook for 15 minutes. *Vegeta is a condiment that is a mixture of spices and various vegetables and can be bought in supermarkets. To serve The stew must be soup like. You eat it only with a spoon, and all the ingredients must be soft and easy to eat.

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Crab Tart

Galton Blackinston Morston Hall, Norfolk

Galton Blackinston is owner and chef of the Morston Hall, which has been awarded with a Michelin star since 1998, Three AA Red Stars and Three AA Rosettes. This tart - which serves 6 - really smacks of crab and is better eaten warm rather than piping hot to allow all the flavour to come through. To save time, both the pastry case and the custard can be prepared ahead. Either buy dressed crabs for this recipe, separate the white and dark meat and spread the dark meat on the base of the pastry case or just buy white crab meat to stir into the custard. You will need 1x23cm (9 inch) flan ring, 4cm (112 inches) deep, lined with savoury shortcrust pastry For the custard: 3 eggs, plus 2 egg yolks 425ml (34 pint) whipping cream Pinch of freshly grated nutmeg For the crab filling: 3 dressed crabs or 450g(1lb) of white crab meat 2 tablespoons olive oil 2 bunches spring onions, finely sliced 40g (112 ounces) freshly grated Parmesan cheese Salt and pepper Lightly dressed salad leaves and new potatoes, to serve (optional) Method Pre-heat the oven to 180C/350F/Gas 4. Cover the pastry-lined flan ring with baking parchment, fill with baking beans and place in the centre of the pre-heated oven. Bake blind for about 30 minutes, or until the pastry just starts to colour. Carefully remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg to fill them. Return the pastry case to the oven for about 5 minutes. Leave to cool. Make the custard. Place the eggs, egg yolks and double cream in a bowl and beat gently, adding nutmeg, salt and pepper. Pass through a sieve into a pouring jug. (This could be done in advance.) If using dressed crabs, separate the crab meat with your fingers, removing any bits of shell and flaking the white meat. Spread the dark crab meat over the base of the pastry case. Heat the olive oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and the Parmesan into the custard mixture, lightly season and then carefully pour it on to the spring onions. Place the tart on a baking tray in the centre of the pre-heated oven. Cook for about 50 minutes, or until the filling is just set. To serve Leave to cool for a few minutes before serving with some lightly dressed salad leaves and new potatoes.

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Creamy Smoked Salmon Risotto

Diana Morden Trimley St. Mary, Suffolk

This quick and simple to make risotto serves 2 You will need 2 teaspoons of olive oil 1 small onion finely chopped 140g/5 oz of risotto rice 100ml/3fluid ounces white wine 600ml /1 pint hot vegetable stock 50g/2oz of Philadelphia Chives Light 85g/3oz of smoked salmon sliced into strips 1 tablespoon chopped dill to serve Method Heat olive oil in deep frying pan, add onion and cook for 3-5 minutes until softened. Stir in rice and cook for 1 minute more until all the rice grains are coated with oil. Pour over the wine and allow it to evaporate. Add about 100 millilitres of stock to the pan, stir occasionally and cook over a gentle heat, adding more stock every couple of minutes. After 15 minutes start checking to see if the rice is cooked, it should be creamy and soft with just a little bite. Stir in most of the Philadelphia and smoked salmon, spoon into dishes, arranging remaining salmon on top, dollop with Philadelphia. To serve Served scattered with dill.

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Curried Halibut With Onion Bhaji and Lime Pickle

Phil Fanning Woburn, Bedfordshire

Phil Fanning is Head Chef of Paris House in Woburn, Bedfordshire. The reason for his recipe choice is that it reflects the ethnic diversity in Bedfordshire towns that have large Asian communities. He says At first this dish might look dauntingly complicated but it really isn't, the pickle, poppadoms, curry bubbles and marinated fish can all be done way in advance. The lime pickle should be allowed to mature for a minimum of one week. Once all the prep is done it just cooking a bit of fish, frying a bhaji and warming some vegetables. It serves 4. You will need for the lime pickle 1 cauliflower 3 onions 8 baby onions 35g salt 1 cucumber, deseeded diced and salted 600ml white wine vinegar 300 ml malt vinegar 1 red chilli 350g sugar 50g English mustard powder 25g turmeric 1 tablespoon cornflour 3 limes zested and juiced Method Cut the cauliflower into small florets, diced the cumber into 5mm cubes. Finely dice the onions and peel and halve the baby onions. Mix all the veg and salt together and allow to salt for 6 hours. Put all the remaining ingredients, except the zest, into a pan and cook on a medium heat until it has reduced to a thick syrup. Then allow to cool. Squeeze the salted veg to remove excess water and mix into the base, adding the zest at the end. Pour into air tight container and leave to mature for 1 week minimum. You will need for the poppadoms 130g Gram flour 2g cumin 3g bicarbonate of soda 25 twists of black pepper 3g salt 40g water

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Method Mix all the ingredients together and kneed well. Wrap in cling film and rest in fridge for 1 hour. Roll through a pasta machine all the way to the thinnest setting. With a pastry cutter, stamp into circles and layer between grease proof paper. Store in the fridge until ready to cook. Heat some veg oil to 220C then drop the poppadoms in. Hold under the oil for a couple of seconds then stir until golden brown. Drain on kitchen towel. You will need for the marinated halibut 1 teaspoon of mild curry powder 1 teaspoon of turmeric 75 ml grape seed oil 4 100g portions of halibut Method Gently toast the spices in a dry pan on a medium heat until very fragrant. 2. add the oil and allow to cool. 3. Rubber the oil and spices into the fish to form a thin, even coating, 4. Allow to marinate for one day in the fridge in an air tight container. For the onion bhajis you will need 2 medium onions 6g salt 25g gram flour 12g flour 1g garamasala 2g curry powder a garlic clove 7g veg oil 25g egg 2g bicarbonate of soda 7g water Chopped coriander Method Chop the onions in to 5mm strips. Mix with the salt and allow to sit for 6 hours. Mix all the remaining ingredients together except the coriander. Squeeze the onion in a cloth until bone dry. Mix the onion and coriander with the paste. Keep in the fridge until ready to cook. Shape into 30g balls, not too neat. When ready to serve, gently lower into a fryer at 180C for 2-3 mins, turning half way, until brown and crispy. Drain on kitchen towel and season. For the sag aloo you will need 70g finely diced onion 5g garlic (chopped) 25g oil 3g madras powder 3g garam masala 200g picked washed spinach 200g diced, cooked potato 100g cauliflower florets, cooked

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Method Caramelize the onion and garlic with the oil in a medium pan on a medium heat until golden. Add the spices and cook out slowly for 10-15mins. When ready to serve, place all ingredients into the pan, cover with a lid and heat on a medium heat until warm and the spinach is wilted. For the Curry Bubbles you will need 40g curry Paste 440g milk 7g turmeric 60g yoghurt 6g salt 10g soy lecithin Method Cook the paste, 100g milk and the turmeric in a small pan over a low heat for 3 mins, keep it moving or it will catch. Remove from the heat and add the remaining ingredients and mix with an electric whisk for 5 minutes. Allow to mature for 12 hours in the fridge. When ready to serve bring the mix to 50C then froth with an electric whisk. To serve For the final dish you will need 4 100g portions of halibut (skin removed) 300g Sag Aloo 4 Onion Bhajis 20g chiffonnade of spring onion 20g Coriander cress 500ml Curry Bubbles 100g Lime Pickle 20-30 Poppadoms 40g lemon juice 40g butter Salt Method Deep fry poppadoms. Heat curry bubbles and keep somewhere warm. Fill two bowls with lime pickle and poppadoms. Finish sag aloo and reserve. Heat a non-stick frying pan with a little oil on a medium heat. Deep fry onion bhaji. Place halibut in to a frying pan, skin side down (where the skin would have been) and cook over a medium heat until a light golden colour has been achieved (2-3mins). Turn the fish over and remove from the heat, pour the lemon juice in to the pan followed by the butter. Swirl the lemon and butter together until it is emulsified basting the fish as you go. Leave the fish in the pan as you build the dish. Place the warmed sag aloo in the bottom of a bowl, place the fish on top, followed by the bhaji. Garnish with the spring onion and coriander cress, followed by the freshly bubbled curry bubbles. Serve the lime pickle and Poppadoms.

27

Family Fish Pie

Anonymous Thorpeness, Suffolk

Enjoyed by the family on holidays in Thorpeness. You will need 600g (1lb 5oz) potatoes, peeled and cut into chunks 75g (2oz) unsalted butter 600ml (1pt) whole milk Salt and freshly ground pepper 350g (12oz) smoked haddock 350g (12oz) skinned white fish, cut into 2.5cm (1in) pieces, any bones removed 12 raw shelled king prawns 3 hard-boiled eggs, shelled and quartered 35g (1oz) peas, defrosted 1 tablespoons plain flour 2 tablespoons chopped flat-leaf parsley Tablespoon of capers (optional) Method Preheat the oven to 220C, 425F, Gas 7. Put the potatoes in a pan, cover with water, bring to the boil and simmer for 15 minutes. Drain and mash with 50g (1oz) of the butter and 150ml (5fl oz) of the milk. Season and set aside. Put the smoked haddock in a pie dish. Pour in remaining milk and bake in the oven for 10 minutes. Remove fish and place on a plate. Strain the milk into a jug and set aside. Skin fish, break into chunks and remove any bones. Return to the dish and add the raw white fish and prawns. Top with the eggs, peas (and capers if you like them). In a pan, melt the leftover butter with the flour and stir for 2 minutes. Gradually whisk in the reserved milk and cook for 10 minutes, stirring occasionally, until thickened. Stir in the parsley and season. Pour the sauce over the fish, spread the mash on top and bake for 20 minutes, until golden.

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Festive Flan

Pam Bell Wickham Market, Suffolk

A time saving dish that is equally enjoyable served hot with vegetables or cold with salad. Ideal on Christmas Eve when guests are arriving at different times, for picnics, or an alfresco meal on a summer evening. I always make two and freeze one. You will need Shortcrust pastry Sausage meat 1 onion Dried herbs Tomatoes sliced 2 eggs Salt, pepper Method Line a flan dish with shortcrust pastry. Mix sausage meat with finely chopped onion and mixed dried herbs (it helps to have well-floured hands for this job). Put the mixture onto the pastry and spread evenly. Add a single layer of sliced tomatoes. Sprinkle with salt & pepper to taste. Pour two, well beaten, eggs over the top. Bake in a medium oven for approximately 40 minutes.

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Feta, Fennel, Pomegranate & Orange Salad

Robert Pacitti Ipswich, Suffolk

If you have this salad in the winter, these fresh flavours really transport you straight to summer. This recipe serves 4-6 as a starter, and is broadly based on something I heard on Radio 4 many years ago. You will need for the salad 2 bulbs of fennel red onions very finely sliced 200g Feta cheese, cut into cubes about 1cm across 2 small oranges (peeled and carefully sliced) Seeds from pomegranate A handful of torn mint leaves You will need for the dressing 1 tablespoons of white wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons honey Salt and pepper to taste Method Make the dressing by whisking together all the dressing ingredients in a shallow serving bowl. I find one of those little hand held cappuccino frothers works really well, but a fork will do. Trim the fennel bulbs top and bottom, quarter and cut out the woody core and discard. Finely slice the fennel lengthways and place into the bowl with the dressing. Add the sliced onion, the onion and the mint. Toss the salad and scatter over the pomegranate seeds and lay the cubed feta on top. Note: do not toss the salad once you have added the pomegranate leaves, as the juices will leach out. To serve Serve just as it is.

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Lamb Chops, Coriander & Yoghurt Chutney

Anna Saeed Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need For the lamb 1kg lamb chops 1 tablespoon salt 1 tablespoon red chilli powder 1 tablespoon garlic paste 1 tablespoon ginger paste 1/2 tablespoons coriander powder 1/4 tablespoons tumeric powder Zest of 1 big lemon and juice of half a lemon For the Coriander and Yogurt Chutney: Half a bunch of fresh coriander 2 green chillies Salt to taste 1 tablespoon lemon juice Yogurt half a cup Method Preparation: (can marinate for 2-3 hours but for best results overnight). Mix all the ingredients together in a bowl and rub them on the lamb chops, leave to marinate. This dish is very versatile. You can steam, grill and also barbeque the chops. For grilling turn the grill on high heat and pour some water in the tray then put the chops on the grill stand, the water in the tray will keep the meat moist as it cooks and chops will not go dry. Grill the chops for 3-4 minutes each side. This dish goes well with coriander and yogurt chutney as the yogurt tends to calm all the spices in the lamb. Take green chillies and put them in the blender for 30 just to crush them roughly then add the fresh coriander (cut the stems) and lemon juice and blend to make a paste. Add some water if it is too thick maybe 4-5 tablespoons. When it's all blended and becomes a paste then add salt to taste and mix it with some yogurt.
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Marys lamb

Mark Hoult-Allen Hatfield, Hertfordshire

Weve been treated to this on a few occasions on our visits to Hatfield, and it really is quite something. To be enjoyed with friends, family and loved ones! You will need Leg of lamb pint red wine pint vegetable stock For the marinade Liquidise 3 garlic cloves Small bunch of marjoram Small bunch of parsley 3 sticks of thyme 1 jar of anchovies (drained) 3 tablespoons of olive oil 4 tablespoons Worcester sauce 3 teaspoons dried mustard to thicken Method Rub the lamb with flour and olive oil. Cover the leg of lamb with the marinade and leave overnight. Pour half pint of red wine and half pint of stock over the lamb and loosely tent with foil. Heat oven to 200C and cook for 30 minutes then turn down to 180C. Remove foil after an hour and then test. Approximately cooking time 1 and half hours. Allow the lamb to rest for 20 minutes before carving To serve Serve the marinade as a sauce.

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Meat Loaf

Judy Lim Beccles, Suffolk

In November 1963, two weeks before the assassination of President John Kennedy, I flew to the USA to work as an au pair for a family who lived in Laurel, Maryland. This recipe became a favourite supper dish that I sometimes made for the family. You will need (for the loaf) 700g minced beef 1 cup of fresh breadcrumbs 1 finely chopped onion 1 egg 1 tablespoon of tomato puree Salt & Pepper to taste You will need (for the sauce) 2 tablespoons of tomato puree cup water 3 tablespoons vinegar 3 tablespoons brown sugar 2 tablespoons Worcester sauce Method Mix together the loaf ingredients in a bowl and form into a loaf shape in a deep ovenproof dish. Combine the sauce ingredients and pour over the loaf. Bake at 180C/350F/Gas 4 for 90 minutes. Baste occasionally. To serve Serve with mashed potatoes and vegetables.

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Oven-Baked Courgette, Red Pepper & Tuna Pasta

Diana Morden Trimley St. Mary, Suffolk

This light pasta dish serves 2 - 4 people. You will need 8oz/225g pasta 1 tablespoon/15 millilitres olive or sunflower oil 1 large onion, finely chopped 2 medium courgettes, sliced 1 large red pepper, deseeded and finely diced 1 teaspoon dried mixed herbs 1 can (200g/7oz) tuna in water or brine drained For the cheese sauce 2 tablespoon/30ml cornflour pint/425ml skimmed milk 3 oz/75g cheddar grated Salt/pepper/freshly chopped parsley to garnish Method Boil the pasta according to the packet instruction until tender, drain and set to one side. Meanwhile heat the oil in a non-stick frying pan and saut the onion, courgette and pepper with the lid on for 4-5 minutes until soft. Stir in the mixed herbs, drained tuna, pasta and mix thoroughly. Turn into a large ovenproof dish. Mix the cornflour with a little of the milk to form a smooth paste. Heat the remaining milk into a saucepan then pour on to the cornflour mixture, stirring thoroughly. Return the cornflour mixture to the saucepan, stirring continuously over a low heat for 1-2 minutes until thickened. Stir in cheese and season to taste. Pour the cheese sauce over the pasta and bake at 200C/400F/Gas mark 6 for 25 minutes until golden brown.

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Prawn Pasta

Sally Rose Ipswich, Suffolk

A spicy prawn linguine that is easy to make and delicious to eat. You will need 1 pack of large jumbo prawns 1 pack linguine pasta 1 punnet cherry tomatoes 1-2 red chillies 2-3 garlic cloves Olive oil Salt, pepper Bunch of parsley Method Chop the garlic and chillies together. Heat a large long slug of olive oil in a big pan and add the garlic and chillies. Fry gently. Halve the whole punnet of tomatoes and add to the pan with plenty of salt and pepper, simmer for 5-10 minutes. Meanwhile add the linguine to a pan of salted boiling water with a little oil. Cook for 11 minutes. When the sauce is golden slushy add the prawns and cook for 2-3 minutes. Drain the pasta and add to the pan with a little of the pasta water. Stir and coat past thoroughly and the add a handful of chopped fresh parsley. Add more salt and pepper. To serve To serve share amongst the plates with equal amounts of prawns, adding more black pepper. Mmm!

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Rabbit Piedmont Style

Giovanna Maria Casetta Ipswich, Suffolk

I learnt to cook by sight size watching my Nonna and Nan. This is a family trait as my Dad does the same, but we both understand each others concept of a little bit of this and a little bit of that For me this recipe is good old fashioned food for the soul and has memories of childhood and home. It serves 4 6. You will need 1 large Rabbit chopped into six portions 1 Red onion 2 large cloves garlic A good sprig of fresh rosemary Plenty of Italian red wine 1 tin of chopped Italian tomatoes Salt and pepper Olive oil Method Coat the rabbit in olive oil and place in an oven dish, chopped the onion and garlic and add to the dish. Cover the rabbit in red wine and rosemary. Pour the tomatoes over. Add more wine or water to ensure the rabbit is cover. Cook at 150 or Gas mark 5 for about an hour and a half or until tender. To serve Serve with Mashed potatoes and green beans.

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Roast Gressingham Duck With a Vietnamese Noodle and Mango Salad

Vernon Blackmore Ipswich, Suffolk

My home has been East Anglia for 25 years, though my roots are based in the Far East. This dish combines the best of both worlds, using the famous local Gressingham duck with an Oriental recipe. This dish serves 2. You will need 2 Gressingham duck breasts Pinch of salt For the salad: 200g rice noodles 4 spring onions, finely sliced into rings 1 ripe mango, diced approx. 1cm 1 finely diced red pepper Small sprig of coriander, leaves removed Small sprig of mint, leaves removed For the dressing: 5 tablespoons fish sauce 1 tablespoon rice vinegar Juice of 2 limes, plus a few lime wedges to garnish 2 tablespoons caster sugar 1 red chilli, finely chopped 1 tablespoon garlic, finely chopped 2 tablespoons water 1 tablespoon sesame oil Method Preparing the dressing: combine and mix all of the ingredients in a bowl and set aside. Cooking the noodles: cook the noodles (as per the packet instructions) before plunging into cold water and draining. Combine and mix all of the salad ingredients - minus the noodles, lime wedges and coriander - in a bowl and set aside. Pre-heat the oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin side down in a non- stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat.

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 Turn the breast back onto the skin side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven, flip back so skin- side faces up, and leave to rest for five minutes. Putting everything together Set aside 2 tablespoons of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board. Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. To serve Drizzle the remaining dressing on top and garnish with lime wedges and coriander.

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Savoury Baked Cod

P. Johnson Wickham Market, Suffolk

When I was growing up in the 1930s mum used to prepare a family meal of a whole stuffed cod. My echoes of home version is still a favourite to this day. It serves 2. You will need Cod fillet pint cream 70g parsley & thyme stuffing mix Butter Method Put a 12-14 cod fillet in a buttered ovenproof dish with pint of milk & season to taste. Cover with a layer of parsley & thyme stuffing mix, approximately 70grams. Dot generously with butter. Seal dish with foil & bake in pre heated oven at 150 degrees F, for 30 minutes. Remove foil & return to oven for further 10 minutes or until golden brown. To serve Serve with creamed potatoes & peas or new potatoes & broccoli.

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Sea Bass & Samphire

Caroline Lawson Godmanchester, Cambridgeshire

I now live centrally in Cambridgeshire, almost as far as possible inland; time spent staring out to sea on a rough, blustery day or calm sun-drenched afternoon connects me with memories and thoughts of home. Wherever we visit on the coast we head for the local fish shacks for an array of the freshest fish. Depending on our purchase a recipe is conjured up on the way home as our appetites grow. This recipe provides an effortless simple supper and minimal washing up. The samphire season runs throughout the summer months and a bundle can be purchased at the same time from most fishmongers. This recipe serves 2. You will need 2 large fillets of fish such as sea bass (expertly prepared by your fishmonger or one whole if you prefer) A small cube of ginger, peeled and chopped into matchsticks or finer if preferred A couple of spring onions finely chopped Red chilli deseeded and chopped A squeeze of lemon juice or a few thin slices Olive (or sesame) oil Samphire 500-750g of samphire Maldon sea salt and cracked black pepper A couple of lemons Olive (or sesame) oil Method Heat your oven to a high temperature whilst chopping the remaining ingredients for the fish. Wrap the sea bass fillets in a parcel of baking parchment layered with the rest of the ingredients. If using a whole fish score the flesh and insert the ingredients so they penetrate the dish, place directly onto a baking tray. Cooking time will vary depending on the weight but shouldnt be much longer than 10-12 minutes for filleted pieces, maybe just slightly longer for a whole fish. Whilst the fish is roasting wash the samphire thoroughly, drain and remove any woody roots. Cook in a pan of boiling water with a little salt for 5-7 minutes, checking frequently to retain sufficient bite. When ready, drain and dress with plenty of lemon juice, oil and black pepper. To serve Serve both immediately; enjoy and think of the sea.

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Seared Hand Dived Scallop, Celeriac & Truffle Puree, Granny Smith Apple Caramel

Daniel Clifford Midsummer Commons, Cambridge

Daniel spent the first 12 years of his career and training in some of the best restaurants in the UK and France, and took over at Midsummer House, Cambridge in August 1998. The restaurant was awarded its first Michelin Star in 2002 followed by the second in 2005. I am very fond of this scallop dish as it has been on our menu for nearly 10 years and has a real meaning of home for me being my signature dish, it has remained unchanged with our guests still requesting it. The fact that the scallops are hand dived makes it even more special as only the correct ones are handpicked to ensure the bottom of the sea surrounding the British Isles is preserved leaving the younger scallops to mature meaning we can continue to use this beautiful shellfish. The secret to a well-cooked scallop is simple; do not over cook as it will become rubbery and chewy. The acidity of the granny smith variety works perfectly to enhance the sweetness of the scallops and the celeriac and truffle brings a rounded earthiness to the whole dish. For scallops you will need 2 extra large scallops (per person) Method Season the scallops with salt In a hot pan, add a little olive oil Place the scallops in the pan and colour on one side until golden. This takes 30 seconds. Turn the scallops over and place the pan into a hot oven for one minute Take out the scallops and sprinkle with Maldon sea salt and a squeeze of lemon juice Serve immediately. For Celeriac and truffle pure you will need 375g peeled and chopped celeriac 150ml boiled double cream Chopped black truffle (optional and as much or as little as you can afford!) White truffle oil to taste Method Boil the celeriac in a 50/50 ratio of milk and water until soft (to cover) Drain the liquid and blend the celeriac with the boiled double cream until smooth Season the puree with salt and lemon juice to taste To serve, mix in the chopped truffle and truffle oil To serve Apple caramel 500ml Fresh apple juice

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Shepherds Pie

Jenny Walton

Ipswich, Suffolk This serves 4. You will need 1lb minced lamb or beef Little oil 2 medium chopped onions 2 carrots chopped very small A little swede chopped very small 1 tablespoon chopped parsley 1 tablespoon plain flour 10 fl ozs stock 1 tablespoon tomato puree Salt and pepper Topping 2 oz mature cheddar cheese, grated 2 medium leeks, sliced 2lb potatoes 2 oz butter Salt & pepper Method Heat oil, fry onions for about 5 minutes. Add carrot & swede for 5 minutes, remove from pan. Turn up heat and brown meat, season and add vegetable and parsley. Stir in flour and gradually add stock, stir in tomato puree. Turn down heat, lid on, cook gently for approximately 30 minutes. Set oven to 180C. Cook potatoes and mash with butter. Pop mince into well buttered oven proof dish and cover with mash. Sprinkle leeks on top and sprinkle with cheese. Bake on high shelf for 25 minutes or until crusty & golden. Delicious!!

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Siggis traditional Schweinhaxe Mit Sauerkraut

Siggi & Adrian Batstone Woodbridge, Suffolk

For the non-German speaking friends amongst us, this dish translates as Gammon Hock with Sauerkraut. This is fantastically good hearty food, and serves 4 You will need 3 onions 30g dripping Parsley stalks 10 juniper berries 2 carrots 1 tablespoon caraway seeds 1 swede 800g sauerkraut (cheat & buy from a good supermarket) 4x 400g unsmoked (green) Gammon hocks 250ml vegetable stock 6 bay leaves 1 pinch sugar Salt & pepper for seasoning Method Wash gammon hocks in cold water Chop onions, carrots, swede & parsley Place all of the above in a large pan and cover with water & season with salt & pepper Bring to the boil and simmer for 1 hour, then remove from heat & drain Put Sauerkraut, dripping, juniper berries and caraway seeds in a large oven proof dish Sit gammon hocks on top of sauerkraut & add stock Bake in oven for 40 minutes on moderate heat - Gas Mark 3 (325F/170C) or until hocks appear nice & crispy Season to taste with salt, pepper and a little sugar To serve Serve with boiled potatoes & mustard. Guten Appetit!

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Spaghetti Bolognese

Esther Pacitti Ipswich, Suffolk

A recipe that feels like home has to be spaghetti bolognese for me, as it has always been a staple in my life. You will need Garlic 1 white onion 1 green pepper Olive oil Minced beef Courgette Fresh tomatoes A tin of tomatoes Tomato pure Brown sugar Bay leaf Method Add garlic, white onion and green pepper to some olive oil - heat till onions are soft. Add some minced beef and keeping turning until brown. Add courgette and fresh tomatoes. Add a tin of tomatoes. Add tomato pure and brown sugar. Add a bay leaf and place in oven for 25 minutes. To serve Service with freshly cooked (but not over cooked) pasta - yummy!

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Spaghetti with Herby Courgettes

Diana Morden Trimley St. Mary, Suffolk

Even better if you can grow your own courgettes! This dish serves 4. You will need 350g/12oz spaghetti 4 tablespoons olive oil 2 garlic cloves finely chopped 650g/1 pounds 7oz courgettes cut into slim sticks 25g/1 oz butter cut in pieces 50g/2 oz freshly grated Grana Padano Handful of basil leaves and flat leaf parsley (or mint) roughly torn Method Cook spaghetti in large pan of boiling water for about 10 minutes or until al dente or as directed on pack. Meanwhile heat oil in a work or large frying pan. Add garlic and fry briefly without letting it brown. Tip in courgettes, cook over low heat for about 4 minutes, stirring occasionally until just tender. Drain the spaghetti, gently stir into the courgettes with butter, cheese and herbs. Season with salt and pepper.

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Tabbouleh

Kate Beddard

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Quick, easy, and a firm favourite with family and friends. Serves 6. You will need 7oz (200g) bulgar wheat 1 tablespoon salt 12 fl oz (330ml) boiling water 2 fl oz (50ml) olive oil 2 fl oz (50ml) fresh lemon juice 1-2 crushed garlic cloves 6 tablespoons chopped parsley 1lb (450g) chopped tomatoes and diced Cucumber Preparation time: 30 minutes (Can be made day before if required) Method Mix bulgar wheat with salt and add boiling water. Leave to stand for 15-20 minutes, during which time the bulgar wheat will swell and absorb all the water. Mix olive oil, lemon juice, and crushed garlic in a jar or sealed container. Pour over the bulgar wheat. Mix well, cover with cling film, and leave in the fridge overnight. Before serving add chopped parsley, diced cucumber and chopped tomatoes. Mix well and serve. To serve Goes well with cold meat, cheese and BBQs.

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Vegetable Chilli

Mick Newman Colchester, Essex

Developed by Mick Newman, and served to all and sundry at the Arts Centre over a couple of decades or so. This recipe tends to have slightly different heat, taste and texture every time it's made, so, assuming you're going to have a go at it, feel free to change it as you see fit. It serves 20 to 30 people, depending on hunger levels. You will need 6 to 10 green peppers (depending on size) 2 or 3 large onions (depending on size) 10 to 12 handfuls of closed cup mushrooms A dozen of 400ml tins of chopped tomatoes dark soy sauce 4 x 400ml tins each of borlotti beans, red kidney beans and black eyed beans Method Chop this lot up and dump in a large pan with a generous (but not too generous) quantity of your favourite cooking oil and make it hot. Open the tins of chopped tomatoes and add to the vegetables. Add a tube of garlic puree, two or three (depending on size) tubes of tomato puree, a good handful of dried mixed herbs (if you're using Schwarz refill packs use both sachets, same deal with) dried crushed chilli. Add also dark soy sauce (if you're using Sharwoods, about half a bottle, if you're using proper Chinese stuff you'll need somewhat less). Open, drain and rinse four the tins of borlotti beans, red kidney beans and black eyed beans. Add them to the pan with all the rest of the ingredients. Bring to the boil, then simmer for two to three hours. Keep an eye on it, stir regularly. Add water if you need to, but not much at a time. To serve Serve with fresh, crusty bread of your liking, plus extra-mature cheddar. If you want to butter the bread, make sure you use butter as all margarine, oil based spreads are crap (mind you, so are many butters). I also usually serve with brown rice, but use white rice or a baked potato should you so desire.

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3. The Sweet Stuff

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Almond Cake

Margaret Miller Felixstowe, Suffolk

Now who can really resist an almond cake eh? You will need 8 oz butter 8 oz caster sugar 4 eggs 6 oz ground almonds 2 oz plain flour 1 teaspoon almond essence or Amaretto 8 oz almond paste Method Heat oven to 160C Beat butter and sugar together. Whisk eggs and Almond Essence/Amaretto and gradually add to the mixture together with the ground almonds and flour. Line a 9 inch tin with baking parchment. Put half the mixture in the tin. Roll out Almond Paste to the same size as the tin. Lay paste onto the mixture in the tin. Add rest of mixture. Bake for about 1 1/4 hours until firm to the touch. To serve Serve with a decoration of halved strawberries and double cream. This cake freezes beautifully (without the strawberries and cream!)

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Angela's No-Cheese Citrus Cheesecake

Caroline Wright Framlingham, Suffolk

Caroline Wright is an artist whose practice spans visual and live work. Working in mediums as diverse as glass and gold as well as the human body, she has made work for cities and rural spaces, for galleries, theatres, churches, on desolate uninhabited islands and for audiences of 1000 and of 1. You will need One tin condensed milk (397g) 1/2 pint double cream One lemon Two limes 125g ginger biscuits 85g butter Non-stick loose bottomed tin, 8ins, greased and lined with baking parchment on the bottom Method Melt the butter and to it add the biscuits that have previously been crushed to fine crumbs. Stir well and press into the base of the tin and refrigerate for one hour. Put the condensed milk into a large mixing bowl and whip slightly with a hand whisk. Add the zest of the limes, plus the juice of the limes and the lemon and whisk again until it thickens. In a separate bowl whip the cream and then fold this into the milk/lemon/lime mixture. Pour over the biscuit base and refrigerate for -day minimum. To serve To serve, turn out of tin onto dish and garnish with lemon peel.

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Auntie Susans Chocolate Gateau

Laura Patron Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need For the cake: 5oz self-raising flour can add one tablespoon baking powder) 1oz cocoa Pinch salt 5oz caster sugar 5 tablespoons oil 5 tablespoons water 2 eggs (separated) For the icing: 4oz icing sugar oz cocoa 1 tablespoons milk 1 tablespoons oil Few drops almond essence Method Stir flour, cocoa, salt. Whisk egg whites until stiff. Add oil/water to flour/cocoa/egg yolks and beat for 2mins. Fold egg whites into mixture. Bake in 2 lined and greased tins (7) and bake for 30 minutes at 350C, gas mark 4. Make the icing by mixing all the ingredients together. Sandwich together the two sponge cakes using the icing in between.

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Austrian Baked Mice

Anna Moser Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Anna has chosen this recipe because it is her childrens favourite. You will need 120 ml milk 1 packet yeast 250g flour 40g butter 1 tablespoon vanilla essence Lemon zest Pinch of salt 100g icing sugar 1 tablespoon cinnamon Oil for frying Method Mix yeast, sugar and lukewarm milk. Then add all the other ingredients, except the icing sugar and cinnamon and beat them through with wooden spoon until smooth. Cover the mixture and let it rise in a warm place until the dough has doubled. Heat the oil and put small wedges of the dough mixture (formed with using two teaspoons) in the pot and fry them until golden brown. Roll the small mice shaped donuts in the mixture of icing sugar and cinnamon. To serve Serve warm with hot vanilla sauce.

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Bonnag

Mark Hoult-Allen Hatfield, Hertfordshire

Oddly - given that it hails from the Isle of Man - we had this recipe submitted twice. It is a light fruitcake that is gently spiced. We went with this version because we love nutmeg! You will need 500g self-raising flour 500g demerara sugar 250g currants or sultanas 100ml oil 500ml milk 2 eggs A generous grating of nutmeg 2 teaspoon mixed ground spice teaspoon bicarbonate of soda teaspoon salt Method In a large bowl combine flour, sugar, currants, salt, bicarbonate of soda, mixed spice and set aside. Next, in a large jug add milk, vegetable oil and eggs and beat well. Pour over the mixture and mix well. Transfer into a large baking pan lined with baking parchment. Smooth the top with the back of a spoon dipped in warm water and bake for 1 hours at 180C/350F or until a skewer inserted in the centre comes out clean. Cool in pan. To serve Serve with butter.

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Cookies

Jo Coldwell Colchester, Essex

These are the ones I beg my husband to make the night before friends are visiting You will need 2 egg whites, at room temperature Some sugar Good quality, dark chocolate Some soft nuts (pecans or walnuts for example) A drop of vanilla extract if you have it Method Preheat oven to 190C for 15 minutes. Beat egg whites until stiff. Gradually add sugar. Mix thoroughly. Add other ingredients Line a tray with greaseproof paper. Drop mixture by teaspoonfuls onto the baking tray, leaving about 2 inches in-between each dollop Place tray in oven and turn oven off. Leave cookies in oven (without opening the oven door!) until oven has completely cooled (overnight is good).

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Cranberry and Hazelnut Tart

Margaret Miller Felixstowe, Suffolk
A sweet tasting recipe from Margaret in the hat You will need 12 oz shortcrust pastry 4 oz shelled hazelnuts 4 oz butter 4 ounces caster sugar 2 eggs beaten 1 oz plain flour 3 teaspoons cranberry, bramble or redcurrant jelly 5 oz cranberries Icing sugar Method Preheat the oven to 190C/375F/gas mark 5 and put a baking sheet in. Line a 9 in/23cm flan tin with the pastry, prick the base and put in the fridge to rest. Toast the nuts in the oven until golden brown. Rub off skins, then grind in the food processor (a spoonful of flour in with the nuts helps reduce the oiliness). Beat the butter and sugar until pale, then beat in the eggs little by little. Stir in the groundnuts and rest of the flour. Spread the red jelly over the pastry base, followed by the hazelnut cream. Sprinkle over the cranberries and gently press them into the nut mixture. Place in the oven on the hot baking sheet and bake for 35-40 minutes until the tart is browned and firm to the touch. Cool for at least five minutes before dusting with icing sugar. To serve Serve with cream. Frozen cranberries can be used if fresh are not available.

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Danish Apple Pudding

Diana Morden Trimley St. Mary, Felixstowe

This is a recipe from the 1960s which is as good today as it was then! (Robert Pacitti says: This recipe is submitted here by my mum, and this is my all time personal taste of home) You will need 8 oz self-raising flour, plus a pinch of salt 4 oz sugar 2 dessert spoons brown sugar 4oz margarine 12oz cooking apples 2oz raisins tablespoons ground ginger 1 egg Method Peel, core and slice the apples. Place in a pan and cook until soft. Allow to cool a little and then add the raisins. In another saucepan, gently melt the margarine, and place in a bowl. Add both types of sugar and the egg and beat lightly. When combined, slowly add the flour and salt. Mix thoroughly. Grease an 8 inch cake tin (I always us a loose bottomed tin its easier to get out). Spread 2/3 of the mixture over the bottom of the tin. Place the apple/raisins on top. Sprinkle the ginger on to the apples. Add the remaining mixture on the top in dollops. Do not spread. Cook for 40-45 minutes on 180C/350F/Gas 4. To serve Great with thick fresh cream

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Fatless Sultana Loaf Cake

Margaret Miller Felixstowe, Suffolk

It improves with 2 days keeping. Fresh from the oven is still nice! It freezes well. You will need 200g wholemeal self-raising flour 150g soft brown sugar 170ml cold tea 200g sultanas 1 large egg Method Place sultanas in a basin and pour cold tea onto them. Leave overnight. Next day add dry ingredients followed by beaten egg and stir well. Line a 2 pound loaf tin with baking parchment. Spoon in mixture (mixture is quite stiff). Bake for 1 hour at 180C until top is firm to the touch. Leave in the tin for 10-15 mins before turning onto cake rack to go cold. To serve Serve sliced with butter (if fatless wasnt really your thing!).

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Frozen Summer Fruit Meringue

Liz Hughes Cambridge, Cambridgeshire

This is a decadent dessert that can be served with a lot of lovely summer fruits. It should be made in advance and frozen. You will need a pint cream. 1 packet meringues. 2 tablespoons brandy 1 tablespoon caster sugar Lots of summer fruits

Method Whisk the cream, crush the meringues in to pieces and add to the cream, fold in with the brandy and sugar. Line a pint dish with greaseproof paper, fill the dish with the pudding mixture and put in the freezer for at least 24 hours. To serve When you are ready to eat it remove from the freezer and serve with summer fruits.

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Ginger Cake

Ray Livingstone Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need 230g golden syrup 4 tablespoons milk 125g butter 125g light brown sugar 2 eggs at room temperature 225g self-raising flour 1 tablespoon bicarbonate of soda 1 tablespoon ground ginger 1 tablespoon cinnamon 1 tablespoon mixed spice tablespoons salt 50g or so of currants or sultanas 150g crystalline ginger Method Warm syrup, milk, butter and sugar in saucepan over gentle heat until all dissolved. Transfer to large mixing bowl. Add eggs then stir/blend in flour, ground ginger, cinnamon, mixed spice, salt, bicarbonate of soda. Then chop up crystalline ginger into small pieces and add them along with the sultanas to the mixing bowl and stir everything together. Transfer to square cake tin (lined with baking paper with oil if required) and cook for around 1 hour or so at 170C (fan assisted). Ice if you want!

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Gingerbread Men

Saima Divi Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Brilliant for children to make especially if you read the story to them! You will need 2oz butter 2oz sugar 1 tablespoons golden syrup 6ounces self-raising flour tablespoon bicarbonate soda 1 tablespoon ground ginger Method Pre heat oven gas mark 5, 190C/175F. Melt butter, sugar and syrup in pan and stir continuously; when melted remove from heat. Stir melted ingredients into a dough. Roll out to inch thick and cut out. Cooking/baking time: 8-10 minutes. To serve Decorate to your childs taste - better still let your children decorate.

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Gooseberry & Apple Crumble With Vanilla Crme Frache

Phil Thompson Welwyn, Hertfordshire

This recipe comes from Phil Thompson of L'Auberge du Lac, the Michelin starred restaurant at Brocket Hall in Hertfordshire. Phil explains for his choice that 'this dish always makes me think of home as it is a favourite dish of my Mum's and she always used to make it for me'. You will need Filling 500g Gooseberries 4 Bramley apples 1 lemon 200g sugar 50g cider (optional) Topping 50g plain flour 50g butter 50g brown sugar 50g ground almonds Vanilla crme frache 200g crme frache Zest 1 lemon 1 Vanilla pod Method Peel and dice the apple to 1cm pieces and add the juice and half the zest of the lemon. Halve the gooseberries and place into a large pan on a low heat. Add the apple, lemon, cider and sugar and cook gently until the apple softens. Remove from the heat and place into an oven proof dish For the topping rub all the ingredients to a crumb and sprinkle on top Cook at 180C for 20 minutes To serve Beat together the crme frache, zest and vanilla; serve with a generous spoonful on top of the crumble.

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Granny's Chocolate Sauce

Hannah and James Robinson Cambridge, Cambridgeshire

This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. It is a super easy and super quick recipe and granny Erica used to make it for my mum. This serves 4. You will need 25g butter 25g cocoa 50g sugar 2 drops vanilla essence 2 tablespoons water (30 ml) Method Add all the ingredients to a pan and heat gently until the butter melts. Stir until the sugar dissolves. Do not let it boil. For a lighter sauce replace the cocoa with drinking chocolate powder. Cooking/baking time: 2-3 minutes. To serve It tastes great with ice cream with bananas or pears.

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Honey and Pine Nut Tart

Christine Bloomer Thorpeness, Suffolk

Christine Bloomer is pastry chef at Thorpeness Hotel in Suffolk. This makes a tart that serves 10 12 people. You will need For the tart: 255g pine nuts 255g caster sugar 4tb floral honey A pinch of salt For the pastry: 115g butter 225g plain flour 2tb cold milk or water 255g softened butter 3 large eggs 115g plain flour 1 vanilla bean, seeds scraped 100g icing sugar 2 egg yolks Method To make the pastry; Cream together the butter and sugar, then rub in the flour and egg yolks until it resembles coarse breadcrumbs. Add the milk and gently mix to form a dough. Wrap in cling film & allow to rest for 1 hour. Roll out the pastry and line a greased 30cm/ 12in fluted flan tin. Tidy up the edges and place in the freezer for an hour. Blind bake the pastry case at 160c for approx 13 minutes, or until light golden colour. Remove from the oven and set aside. To make the filling; Toast the pine nuts in the oven or under the grill until golden. Set aside. Cream the butter, sugar and vanilla seeds until pale and creamy. Stir in the pine nuts and eggs one at a time, then fold in the honey, flour and salt. Spoon filling into the tart shell and bake at 160C for 30 minutes or until just set and golden colour. To serve Serve with sugar grilled figs, lemon thyme leaves, and Greek yoghurt drizzled with some more honey.

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Jesss Choc Chip Cookies

Jessica Baker Ipswich, Suffolk

Jess is 12. You will need 350g (12 oz) unsifted flour 1 tablespoon bicarbonate of soda 225g (8 oz) butter 175g (6 oz) caster sugar 175g (6 oz) demerara sugar 1 tablespoon vanilla extract 2 eggs 250g (9 oz) crumbled milk chocolate Method Preheat the oven to 190C (375F/ Gas 5). In a bowl, combine the flour and baking soda. In a separate bowl, combine the butter, both types of sugar and vanilla extract until creamy. Beat in the eggs. Beat the flour into the butter/sugar mixture. Stir in the chocolate. Lay cookies on to a baking tray, spaced wide apart. Bake for 9-11 minutes. To serve Try not to eat them when they are too hot, as tempting as it may be!

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Lemon Drizzle Cake 1

Kate Beddard

Cambridge, Cambridgeshire This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. This recipe is popular with guests and in great demand with the other volunteers at the EACH (East Anglias Childrens Hospices) charity shop. You will need 175g self-raising flour 1 tablespoon baking powder 175g (6oz) margarine 175g (6oz) caster sugar 3 medium eggs 2 tablespoons milk Finely grated rind of 2 lemons For the lemon syrup Juice of 2 lemons 115g (4oz) caster sugar Method Pre-heat oven to 180C/350F/Gas Mark 4. Cream the sugar and margarine together until pale and fluffy. Add remaining cake ingredients and beat together until smooth. Grease and flour (or line) a 1kg loaf tin and spoon in the mixture. Bake for 1 hour, or until cooked. (Insert a knife into the centre of the cake, if it comes out clean then it is cooked.) Warm the lemon juice and sugar together in a saucepan. Drizzle the syrup over the cake until soaked in, and then turn out the cake onto a cooling rack. To serve Either chilled from the fridge or served warm with custard.

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Lemon Drizzle Cake 2 (Calorie counting alternative)

Jenny Smith Aldeburgh, Suffolk

Jenny is a Project Manager for On Landguard Point. This recipe makes 12 slices, and can be frozen. You will need For the Cake: 50g (1oz) butter. Leave quantity out of fridge for an hour to soften 200g (7oz) caster sugar Grated zest of a washed lemon (wear something to help prevent the zest spray from getting on your clothes!) 250g (9oz) self-raising flour 1 tablespoon baking powder 1 egg 100ml (3 fl oz) semi-skimmed milk 2 tablespoons low-fat or ordinary plain yoghurt For the Syrup: 50g (2 oz) caster sugar Juice of 2 lemons 150ml (pt) water Method Preheat oven to Gas Mark 4/180C/350F. Lightly grease and line the base of a 900g (2lb) loaf tin using baking parchment cut to size. In a bowl electric whisk the butter and sugar until light and fluffy (It will become a little paler in colour). Add the lemon zest, flour, baking powder, egg, milk and yoghurt and whisk until smooth. If the mixture appears to be too thick add a little more milk and whisk again. Spoon into the prepared loaf tin and level out the top. Bake for 55 60 minutes until springy to the touch and lightly browned. Cool in the tin for 15 minutes. Place the juice of the 2 lemons and the 50g of caster sugar and water into a small pan. Bring to the boil, stirring until the sugar has dissolved, then leave to bubble for 15 minutes until it becomes syrupy (keep watching for boiling over). Pierce the cake every 2cm or so with a cocktail stick to a depth of about 1 cm. Spoon the syrup over the whole of the top of the cake. When cool, remove from the tin and cut into slices and freeze slices wrapped in freezer film until required. Defrost slices overnight as required. The cake will keep a few days in an airtight container.

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Simple Layered Fruity Yoghurt

Jazzie Ipswich, Suffolk

You will need Fruit of your choice, fresh or frozen Natural Yoghurt enough to fill about 2/3 of your chosen serving dish Ice Cream Method Place half of your chosen fruit in a glass and mix in half of the plain yoghurt. Place the mixture into the freezer for an hour. Remove the mixture from the freezer and take the frozen fruit out of the glass. Place most of the remainder of the fresh fruit at the bottom of the glass, add the frozen mixture and top with ice cream. Garnish with the remaining fruit. To serve Enjoy!

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Stephs Carrot Cake

Sarah Gibbon Aldeburgh, Suffolk

This recipe from my friend Steph was first eaten on Aldeburgh Beach at Festival time in the early 1990s . . . It is now a great family favourite and has featured on many a craft stall throughout the Eastern Region since. You will need 300g plain flour 3 eggs 300g soft light brown sugar 300ml sunflower oil 1 tablespoon Bicarbonate of soda 1 tablespoon baking powder 1 tablespoon ground cinnamon, plus extra to decorate tablespoon ground ginger, plus crystallized ginger to decorate if you like tablespoon salt tablespoon vanilla extract 300g carrots, grated 100g shelled pecans/walnuts, chopped, plus extra, chopped and whole, to decorate Cream cheese icing: 300g sifted icing sugar 50g unsalted butter, at room temperature 125g cream cheese, cold Method Preheat the oven to 170C (325F) gas 3. Put the eggs, sugar and oil in a large bowl and mix well. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ground ginger, salt and vanilla extract and continue to mix together well. Stir in the grated carrots and walnuts with a spoon, and then pour the mixture into a large prepared cake tin (I use a square one). Bake in the preheated oven for 2025 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely. When the cake is cold, spread over the cream cheese icing. Finish with chopped walnuts, pecans, ginger pieces (to taste) and a light sprinkling of cinnamon. For the cream cheese icing: Mix the icing sugar and butter together well. Add the cream cheese in one go and mix well. Continue mixing until the icing is light and fluffy- for at least 5 minutes. (Do not over-mix however, as it can quickly become runny.)

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Strawberry Champagne Shortcake

Jeanette Duggin North Walsham, Norfolk

The simplest, most delicious dessert you will never forget. Serve it as a special treat for an afternoon tea and your reputation as a great cook will be firmly recognised. You will need 3 oz butter 2 tablespoons caster sugar 2 egg yolks cup plain flour 1 punnet strawberries cup Strawberry and Champagne preserve 1 medium tub of clotted cream Method Whip the cream until gets light and fluffy, add the egg-yolks, and beat well. Work in sifted flour with fingers until well combined; knead dough on lightly floured board. Press dough into lightly greased 8inch round tin, bake in moderate oven 15 to 20 minutes. Check after 15 minutes to see if the batter is bubbling. Once cooked remove it from tin, allowing it to be cool. Reserve a few strawberries for decoration. Spread liberally strawberry Preserve and add remaining strawberries, cut in halves, over the slightly cool shortcake. When it is cool brush more preserve Champagne over the strawberries and shortcake. Refrigerate until set. Decorate with whipped clotted cream and reserved strawberries. To serve Brush some of the preserve glaze over the strawberries for a pretty effect.

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Strawberry Tiramisu

Christine Bloomer Thorpeness, Suffolk

Christine Bloomer is pastry chef at Thorpeness Hotel in Suffolk. This serves 6 8. You will need 500g strawberries, hulled 100g caster sugar 100g Greek yoghurt or lightly whipped cream 28 sponge finger biscuits Mint leaves 250g mascarpone 130ml fruit liqueur eg. Cassis, Cointreau Icing sugar 3 large eggs, separated Method Halve the strawberries, or if large, quarter them. In a separate bowl, beat the egg yolks & sugar until smooth. Beat in the mascarpone & yoghurt. Whisk the egg whites to soft peaks & then fold into the mascarpone mix. Dip 1/3 of the sponge fingers into the liqueur and arrange in a layer over the base of a large deep dish. Spread with 1/3 of the mascarpone mix, the 1/3 of the strawberries. Dip the remaining sponge fingers in the liqueur and repeat to make 3 layers. Cover and chill for 4-5 hours to allow the flavours to develop. Scatter with mint leaves & dust with icing sugar.

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Top Tips Apple Pie

Professor Martin Jones Cambridge, Cambridgeshire

This recipe comes from a lifetime of top tips from friends and family. Method Peel and core a few Bramley apples, must be Bramley (thanks Mum), roughly chop and set aside. In a large bowl, mix self-raising flour, a tiny pinch of salt and margarine together between your fingertips lifting it as you do so. Forget measurements, trust your fingers (thanks Lisa) it should feel like very slightly moistened breadcrumbs. Get the tap trickling VERY slowly, and stir it into the mix, with a dinner knife, NOT a spoon (thanks Janet), and take the bowl away, as soon as the clumps are roughly the size of golf balls. Switch the oven on, it needs to be hot before you even think of putting anything in (thanks Mum), and grease a shallow pie dish with the paper the margarine came in (thanks again Mum). Lightly form the pastry dough into a ball, and roll it, in ONE direction only (thanks Annie), drape it into the pie dish, pierce the pastry base twice and give it ten minutes in the oven. Add the chopped apples, together with one of: chopped marzipan (thank you Diane); blackberries from the local cemetery (thanks Lucy); exotic spices (lightly bruise them first cheers Alex). Cover the top with more pastry, make pretty patterns, have fun (thanks Leonie), moisten with apple juice, sprinkle with sugar, and bake. To serve Once cooked, chop up and crash-land large uneven bits of pie into bowls that are slightly too small, then add an absurd dollop of vanilla ice cream from the corner shop (Thank you Grandma). Sit back, enjoy, and mind your table manners (Thanks Dad)

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White Lion Crepes Suzette

Jason Shaw

Aldeburgh, Suffolk
Jason Shaw is head chef at the White Lion Hotel in Aldeburgh. You will need Crepes: 500g plain flour 500ml milk 6 eggs 20cl Adnams beer 100g sugar Suzette Sauce: 2 oragnes zested and segmented 400ml orange juice 100g butter 40g caster sugar 50ml grand marnier Method Crepes: Whisk all ingredients together and sieve through fine strainer allow to rest for at least 1 hour in the fridge. Suzette Sauce: Blanch the zest for 3 minutes. Place the zest, sugar, orange juice, grand marnier and reduce in pan by half then add orange segments. To serve Serve as desired.

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www.onlandguardpoint.com This starter version of the Cookbook - June 2011 On Landguard Point is 1 of 12 Artists taking the lead commissions to celebrate the London 2012 Cultural Olympiad, funded by Arts Council England. On Landguard Point is the East of England commission.

By Pacitti Company

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