Well, dear reader, this was without a shadow of doubt the tastiest thing we’ve ever cooked. No exaggeration. Pub grub at its most glorious!

We’ve sought to compliment the incredible flavour of Swaledale’s Merguez Sausages with punchy and aromatic spices and seasonings; garlic, red chilli, coriander seeds, fennel, and thyme all run through the cassoulet base.

A fitting lunch indeed; just as we were tucking into the salad the second half of the funds raised from our #CookforUkraine supper club have been passed on from the ticketing platform, and we’ve now passed these on to the DEC Ukraine Humanitarian Appeal.

For us, summer is all about monster salads, absolutely packed with flavour. This Sutton Hoo ‘panzanella’ is just that, and it’s a “one-tray-wonder” to boot. Simple, speedy and utterly delicious!

Recipe + wine pairing.

Asparagus have just burst into season and it’s our intention to eat as many as possible over the next few weeks… Tarragon is a fantastic herb with both fresh crabmeat and asparagus, but dill, parsley and/or chives would all be brilliant too.

Recipe + wine pairing.

Here, we’ve swapped in local Blythburgh pork tenderloin and smoked mackerel from the Southwold fishmonger. 

Recipe + wine pairing.

Celebratory, seasonal cooking does not get much better than this recipe! And with a natural Cab Franc to boot it’s pure heaven.

Recipe + wine pairing.

This is one of our favourite starters; it’s not particularly filling yet it delivers an almighty punch of flavour to kickstart a celebratory three-course feast.

Tart, floral rhubarb, folded through the lightest of whipped cream is a true spring delight. Outdoor rhubarb is coming into season around Easter - it’s a seasonal foodie's dream!