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Ox cheek & Guinness rarebit with Black Bomber
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!
Asparagus & tarragon crab cakes
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.
Pork & mackerel - a very Suffolk ‘Vitello Tonnato’
Recipe + wine pairing.
Here, we’ve swapped in local Blythburgh pork tenderloin and smoked mackerel from the Southwold fishmonger.
Wild garlic & roast chicken lasagne
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.
Roast chicken Caesar salad with chicken fat croutons
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.
Rhubarb fool, with stem ginger & pink peppercorn shortbread
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!
Slow-roasted mutton, with ras-el-hanout, honey & garlic
Recipe + wine pairing.
Roast lamb is almost synonymous Spring feasting; it’s ubiquitous around Easter, but perhaps it’s time to try something new, and by new we mean old/er - enter mutton!
Goats’ cheese cake with a pea & basil salad
Recipe + wine pairing.
This fantastic savoury cheesecake is a dead ringer for a classic New York style baked vanilla cheesecake… yet it couldn’t be further removed in flavour. It’s so fantastically savoury and tangy - goats’ cheese lovers will be in heaven.
Pheasant schnitzel with sauce gribiche
Recipe + wine pairing.
Delicate and dainty on the plate, yet packed with flavour and fantastic crispy texture. We’ve rammed our freezer with local Suffolk game meat to see us through to next autumn, but chicken or guineafowl will also work well.
Beef & Guinness pie, with marmite & porcini pastry
Recipe + wine pairing.
If this isn’t the heartiest, most deeply comforting pie you eat all winter we’ll eat our hat. We rarely eat beef (or hats) but when we do, we strive to source high welfare, grass-reared beef and really make the recipe and eating experience count.
Venison Vindaloo
If you adore tangy, lively, punchy flavours then this curry recipe is for you. It’s packed with plenty of Aspall’s cider vinegar, succulent onions, and sweet spices.
Pear, roquefort & walnut Bakewell, with rye & rosemary pastry
Recipe + wine pairing.
This recipe is part vegcentric quiche, part savoury Bakewell tart, and even part treacle tart in terms of the method. It’s highly unique and mighty delicious.
Squash, goats’ cheese & sage tart, with parmesan & hazelnut pastry
Recipe + wine pairing.
The pastry is the real star of the show here… It’s buttery, biscuity and nutty, and we deliberately roll it out a little thicker than normal to make sure each slice has a generous serving of this crisp and crumbly goodness.
Pumpkin and Baron Bigod fondue
Recipe + wine pairing.
Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive, fun, and exceptionally tasty!
Venison, chicken liver & chocolate chilli
Recipe + wine pairing.
Rich, gamey venison lends itself very well to spice and smoke and its complex mature flavour really takes a hearty chilli to the next level.
Soy & honey chicken with chilli & ginger
The fantastic flavours of this roasting glaze muddle with sweet red onions and juicy plums during cooking… it’s succulent, extraordinarily flavoursome, exciting and comforting all at once.
Rosemary roasted squash ribollita
Recipe + wine pairing.
Velvety roasted squash, sweet roasted red onions, woody rosemary, and fragrant sage... Some of the very best autumnal flavours are celebrated in this vegcentric dish.
Crispy quinoa & roasted squash
The quinoa is laced with gentle tagine-inspired spices and flavours - cumin, coriander seeds, garlic and za’atar. The result is a grain mix that’s faintly sweet, heady, flavoursome and fragrant.
Venison & walnut stew
Recipe + wine pairing.
This autumnal stew is layered and laced with gentle spices such as cumin, turmeric, cinnamon and allspice, and wonderfully rich and oily walnuts add some welcomed fat to this ultra lean, sustainable meat.
Mustard-roast pork chops with apples & sage
Recipe + wine pairing.
Here’s a celebration of some of Suffolk’s finest ingredients… free-range pork, cox apples, and Aspall Cyder Vinegar. This dish has an intriguing and pleasing sweet & sour profile and it’s spot on for autumn.
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We’d love to hear form you. We’d love to work with you. Please drop us a line for any food writing and collaboration enquiries, or please get in touch to organise your own Supper Club or Wine Tasting Dinner.