Free to takeaway FLAVOURS of Suffolk Celebrating the best food and drink Suffolk has to offer issue 5 Radishes - a summer favourite not just for salads Meet your local producers Herbs top tips on cooking with herbs The Great British Cuppa! Get Ready For BBQ Season 1 Look what's new in Southwold в—Џ The Latest in innovative and traditional kitchens built locally в—Џ Free consultancy and design work carried out by our team of experts в—Џ 32 years of experience в—Џ Fresh and friendly service Showroom open 7 days a week 1 Tibbys Way Tibbys Triangle Southwold Suffolk IP18 6GL Tel: 01502 723486 Gary Robson Mob: 07974 562733 Behind Adnams Wine Cellar & Kitchen Store www.kestrelfurniture.com [email protected] [email protected] The latest in labour saving and contemporary appliances from leading brands issue 5 in this edition features 12 Herbs cooking with herbs 22 BBQ Special 29 The great British cuppa Summertime.. and the living is easy The best in this season's BBQ equipment, Facts about the nations favourite slurp & the best in beautiful teapots Terms & Conditions: Flavours of Suffolk is licensed to Flavours Of..Ltd at no time can the content or advertisements of the magazine be reproduced or copied, except with the prior permission of the editorial or advertising team. All information and dates are correct at the time of going to press issue 5 8. Opinion Reassessing our relationship with food 12. Herbs The humble herbs 18. High House Farm 19. Vegetables Suffolk Asparagus 22. BBQ Special The best in this seasons BBQ equipment 27. Food Intolerance 28. Yum Yum Fudge 29. The Great British Cuppa 32. Southwold The best of local suppliers & retailers 36. Flavours of 2012 Suffolk's newest Food & Drink Festival 42. Maple Farm 43. Berries The pick of the crop 47. Radishes Summertime is crunch time 50. Wines 52. Gadgets 54. News Foodie news from around the region 56. Reader's Recipe 58. Deli Feature The best in local delicatessens 62. Bread 64. Jubilee Competition 65. 1952 The British Diet back in Jubilee year 68. Competition Results 69. Raw Delights 70. Eat Locally Supporting local producers 72. Vet's advice 76. Farm Shops 78. Pubs Flavours People Editor Vivienne Maunder Features Editor Lisa Scott Art Director Phil Double Advertising Director Adele Buckley Production Director Melissa Purnell Advertising Executive Sally Cook Reg Office: 1 Delta Terrace Masterlord Office Village West Road, Ipswich Suffolk, IP3 9FH Tel: 01473 724100 Fax: 01473 720008 Email: [email protected] www.flavoursof.co.uk Contributors John Greenwold Colchester-born John Greenwold has lived in Suffolk for more than 12 years. He has worked in the drinks trade for 27 years. He runs on-trade specialist wine importer, winefantastic, and a wine-boutique which retails online and in Felixstowe. Beerfantastic, the business that created Visor Belgian Beer was formed with two colleagues a couple of years ago. issue 5 Tanya Newton & Tina Richardson Tanya and Tina first met through work. Tina worked on the food retail while Tanya was responsible for the growing, maintenance and management of the herb and vegetable gardens. TinaвЂ™s been in retail for 25 years with some of BritainвЂ™s top food producers, while Tanya gaining experience in the herb and wider horticultural industry over a similar period. Together they are вЂњHumble HerbsвЂќ. Audrey Boyle Audrey Boyle is communications manager for Suffolk Wildlife Trust leading on their marine campaign and driving the organisationвЂ™s publicity work. She lives by the sea in Orford and enjoys kayaking on the Ore/Alde estuary. Bob Foyers Bob Foyers, proprietor at the Bistro at the Deli in SaxmundhamвЂ™s High Street, is passionate about delis and all they have to offer. In conjunction with Will at Hamish Johnston, heвЂ™s established a website called www.loveyourdeli.co.uk. The concept is to enable all delis, farm shops and butchers that sell cheese to have an opportunity to promote their business for free. From the Editor ItвЂ™s been a wet and windy start to the summer, and itвЂ™s quite clear, talking to many farmers and producers that the rainвЂ™s been a mixed blessing. The resulting late start to the asparagus season hasnвЂ™t gone down well in the Flavours office! Not that weвЂ™ve had a lot of time to think... what with the frantic activity on our exciting Flavours of 2012 food and drink festival. ItвЂ™s on 26th and 27th May at Henham Park, just off the A12 near Southwold. ItвЂ™ll be an action packed weekend вЂ“ with 100 or so food producers, as well as dozens of top chefs demonstrating their skills and their recipes. And on top of that, lots of activities for the kids and a full programme of live musical entertainment. If that werenвЂ™t enough, weвЂ™ve also just launched our brand new Flavours of Norfolk magazine, similarly packed with recipes, ideas and info. So if youвЂ™re up that way, keep an eye out in independent hotels, restaurants, farmersвЂ™ markets, etc. If youвЂ™ve a tale to tell about Suffolk food and drink, want to share a recipe, a recommendation or to suggest a feature idea, drop an email to: [email protected] We look forward to hearing from you вЂ“ and meeting many of you at Flavours of 2012. 6 Opinion Call goes out to save SuffolkвЂ™s seas By Audrey Boyle, communications manager for Suffolk Wildlife Trust, is leading on their marine campaign and driving the organisationвЂ™s publicity work. She lives by the sea in Orford and enjoys kayaking on the Ore/Alde estuary. Our beautiful coastline вЂ“ mostly unspoiled and natural, with shingle beaches and crumbling cliffs - is one of SuffolkвЂ™s greatest assets. It extends over approximately 47 miles, although by the time the tidal estuaries of the Stour, 8 Orwell, Deben, Ore, Alde and Blyth are added in, that shoreline increases to more than 200 miles. ItвЂ™s a vitally important resource when it comes to our local food production вЂ“ there are numerous fishing and food ventures in the county heavily reliant on our coastline. ItвЂ™s vitally important to our burgeoning tourism industry too. Much of our coastline is recognised as an Area of Outstanding Natural Beauty (AONB). Suffolk Wildlife Trust is setting about preserving and managing this natural environment for the future, at the same time as meeting the needs of commerce, tourism, recreation and the wishes of local people. Suffolk Wildlife Trust, which celebrated its 50th year anniversary in 2011, is going beneath the waves for its newest challenge вЂ“ that of saving our countyвЂ™s offshore wildlife. The TrustвЂ™s marine champion, Gemma Smith, explains: вЂњBy pressing the government to recognise the importance of Suffolk Seas and their wildlife we hope to see a network of Marine Protected Areas established which will protect the fantastic marine life off Suffolk and the rest of the UKвЂ™s shores. BritainвЂ™s rocky west coast often steals the show when it comes to the underwater world. However the North Sea has an equally rich wildlife which often goes unrecognised.вЂќ Opinion Suffolk Wildlife Trust is teaming up with the volunteer diving organisation Seasearch, to celebrate marine wildlife and habitats found off the Suffolk coast and around East Anglia. Our seas were once some of the most productive on Earth вЂ“ but what happened? Imagine being able to see the worldвЂ™s largest mammal - the blue whale - in UK seas. Imagine seas full of cod over a metre and a half long, and seemingly limitless shoals of herring and pilchards. Imagine landing a bluefin tuna weighing more than 800lbs on UK shores. These were our seas as little as a century ago, home to remarkable megafauna and huge populations of fish. Marine resources are not inexhaustible. Our seas wonвЂ™t be able to cope with the pressures we put on them вЂ“ damage from fishing, industrial pollution and the impacts of a changing climate вЂ“ forever. ItвЂ™s no surprise much of our marine wildlife is in decline. Two species of whale and dolphin have become extinct in UK waters in the last 400 years and basking shark numbers have declined by 95 percent. Commercial species are also under pressure; in 2009, the EU Commission declared that 88 percent of marine fish stocks were overexploited. ItвЂ™s shocking to think that despite these declines less than 0.001 percent of our seas are fully protected from damaging activities. If they are to recover, thrive and continue to provide us with the resources we depend on, we need to do better. Our seas do still have the potential to recover but only if we protect our marine habitats and species properly and manage this natural resource sustainably. SuffolkвЂ™s coastline of reefs and wrecks Many extraordinary landscapes are hidden beneath the UKвЂ™s seas but they donвЂ™t afford protection like those on land. Names like the Lune Deep, Saturn Reef and Dogger Bank could one day be as familiar to us as the Brecon Beacons and the Norfolk Broads! In the North Sea we find not only natural but artificial habitats. The seabed from the Wash round to south Suffolk has hundreds of shipwrecks which over the years have become rich wildlife habitats. Fifteen miles off Southwold at a depth of 35 metres, lies the WWII submarine E30 whose wreck supports species such as hornwrack, plumose and dahlia 9 Opinion anemones, dead menвЂ™s fingers (a soft coral), sponges and lightbulb sea squirts. Crabs and lobsters scuttle through the metallic remains along with long-spined scorpion fish, poor-cod, ballan wrasse and bib. Smaller wrecks provide habitats for rock-loving species to develop within our sandy region, acting essentially as habitat corridors allowing species more typical of north, west and southern regions to develop. Stretching along the coastline from Norfolk southwards are several fascinating chalk gullies. At Sheringham, gully ridges are cloaked in a mosaic of live faunal turf such as sponges, seamats, anemones and encrusting coralline algae. Buried within the sandy, gravelly sediment are peacock worms whose elaborate feathery fan of tentacles stretches out into the water column to feed. Off the Suffolk coast we find colonies of sea firs, striped Venus clams and heaths of burrowing brittlestars within the sandy seabed. Skate and flatfish such as plaice are common, easily distinguished by the yellow-orange spots along the length of their bodies. Protection for Living Seas Only 2 percent of the UKвЂ™s sea area has any level of wildlife protection and less than 0.001 percent is fully protected from all damaging activities. But the tide is now turning. By 2013 the UK Government has committed to having established an ecologically coherent network of Marine Protected Areas (MPAs) in UK waters. 10 10 Opinion The Marine and Coastal Access Act (2009) brought in the laws necessary to create a network of MPAs in English and Welsh inshore waters (out to 12 nautical miles from the coast) and in offshore waters (beyond 12 miles) around the UK. The Wildlife Trusts aim to ensure that the new laws result in an effective and well-managed network of MPAs throughout the UK marine area, so that our seas and sea life receive the protection they have so long been awaiting. What are MPAs? MPAs are areas designated to protect marine ecosystems, ecological processes, habitats and species. Their main function is the conservation and recovery of marine ecosystems. They have different levels of protection, from partial restrictions to complete exclusion of damaging activity and are an important tool in nature conservation and can in cases address wider issues, such as pollution and fisheries. In England, the MPA network consists of five types of site designation: Special Areas of Conservation, Special Protection Areas, RAMSAR sites, Sites of Special Scientific Interest and Marine announced unexpectedly that more evidence is needed to be gathered in 2012, which is expected to delay designation of MCZs by at least a year. There is no indication of when or how many sites might finally be designated and Suffolk Wildlife Trust fears the delay could put marine species and habitats at considerable risk of further degradation. The recommended MCZ sites in Suffolk are: the Alde/Ore, Stour/Orwell estuary and Orford Inshore. Write to minister, Richard Benyon, highlighting your concerns. A template letter and other details can be found at http://bit.ly/vs2L8U. To receive an email of different marine species each week visit: www.suffolkwildlifetrust.org What you can do to help Help us to stand up for our sea life by signing our Petition Fish either online http://bit.ly/v2Sn9o or at Suffolk Wildlife Trust events this year. Ask your friends, family and everyone you know to do the same. In 2012 weвЂ™ll be taking your signatures to the government to show them just how much support there is for better protection for Suffolk seas. Conservation Zones (MCZs) an exciting new designation introduced through the Marine and Coastal Access Act (2009). Following consultation with fishermen, conservationists and businesses over the last 2 years, 127 recommended MCZs have been put forward to the government. However in October, Environment s Minister Richard Benyon 11 Herbs Parsley, sage, rosemary and thyme and Tanya and Tina About Humble Herbs Humble Herbs has a simple ethos that is to promote the benefits and usage of herbs. To achieve this they have their own on-line shop on their web site and they also aim to sell through select retail outlets. The on-line shop will offer their series of herb books, which are practical and useful in both the kitchen and garden. The first six, which went on sale this spring, are rosemary, sage, thyme, mint, parsley and basil. Being Suffolk based they have highlighted the varieties that grow best in their home county. The series will then be added to over time to cover many other herbs that can be grown in the UK. The on-line shop will also sell an exclusive range of Humble Herbs crockery, all individually designed and hand painted and by SuffolkвЂ™s own Hannah Berridge. A range of lotions and potions, their own herb plants and herb garden sets, and a selection of herb based food products will also be available in time. 12 Tanya and Tina вЂ“ the perfect blend Tanya Newton and Tina Richardson first met when they both worked for the same employer for a number of years. Tina worked on the food retail side of things, whilst Tanya was responsible for the growing, maintenance and management of the herb and vegetable gardens. Tina has worked in the retail industry for over 25 years working with some of BritainвЂ™s top food producers, with Tanya gaining experience in the herb and wider horticultural industry over a similar period. They both left their employer to work on other projects - Tina as a farm shop and delicatessen retail consultant working with food outlets all over the country and Tanya as a herb grower and community project manager. Their paths did not meet again until Tina was looking for a good local herb supplier for one of her clients. Knowing TanyaвЂ™s horticultural background in herbs, she contacted her to supply the clientвЂ™s retail outlets. It was then that they decided to get together and work on a joint project and after many months of research, and putting lots of ideas together, Humble Herbs was formed. Why grow fresh herbs? Growing herbs in your own garden not only gives you the freshest option, but also allows you to create a setting for outdoor eating, or for the view from the kitchen table that directly connects the food on the plate with the plant in the ground. Planted well and in association with the right plants you can create that sense of the Mediterranean that associates so well with the pungent aromas that herbs emit. Make all the right links and the key elements come together to create an eating experience that has the potential to be much greater than the sum of its parts. LetвЂ™s get growing Tanya says that Suffolk is one of the driest and sunniest counties in the UK, which makes it an ideal county to grow herbs. Herbs generally prefer plenty of Herbs sun and many can tolerate dry conditions. If you donвЂ™t already grow herbs, theyвЂ™re well worth considering for inclusion whether in a herb garden or integrated with ornamental planting. Suffolk gardens are blessed with a variety of soil types and some gardens will have, like we do, differing soils across the garden. We have sandy light soil at the west side of our house and garden, which passes into heavier clay towards the east end. Ideally most herbs prefer a lighter soil, but donвЂ™t be put off growing them if you have heavier land as there are still a good range of herbs to choose from that can tolerate such conditions, provided they have a sunny or partly sunny aspect, and a reasonable degree of drainage. Perennial herbs: rosemary, sage and thyme Rosemary, sage and thyme are evergreens so are excellent all year round for fresh picking. All three will enjoy a sandy to sandy loam soil and Rosemary and Sage will happily handle some clay. 13 Herbs If youвЂ™re starting out on herb gardening, we would suggest trying thymes initially - lemon thyme (thymus citriodorus), garden thyme (thymus vulgaris) and silver posie thyme (thymus vulgaris вЂ�Silver PosieвЂ™). The lemon thyme is a very pungent lemon scented and flavoured variety and just running your hand through it will refresh the senses. Garden thyme is very good at holding its flavour in cooking and is extremely robust. The Silver Posie variety gives a variation in foliage that makes an excellent contrast in the herb garden and in decorative use when picked fresh. If you have never grown sage before and your garden is well sheltered have a go with tricolour sage (salvia officinalis вЂњTricolorвЂќ). It can then use both for its flavour when cooking, or its decorative three colours when used fresh in food presentation. If you are feeling adventurous try some pots of the more unusual Basils like Cinnamon Basil (ocimum basilicum вЂ�CinnamonвЂ™). The golden rule with Basil is to have it in full sunlight and if you need to water, always do it in the heat of the day. Harvest the leaves when the sun is shining on them for maximum flavour and taste. Seasonal herbs: parsley, mint and basil Mint is a herbaceous perennial, so will die back in the autumn and will need the dead stems cut back before the following spring. From the range of rosemary varieties start with common rosemary (rosmarinus officinalis) if you have plenty of room or rosmarinus officinalis вЂ�Blue LagoonвЂ™ which is low growing and smaller if space is limited. Both are well suited for coastal gardens; indeed rosemary gets its name from the Latin вЂњsea-dewвЂќ, found as it would have been,growing along the shores of the Mediterranean. 14 Basil is an annual so you will need to sow each spring. If you have never grown basil and want to grow it in the ground start with classic Italian basil sweet Genovese with its lovely large leaves, or bush basil (Greek basil) with leaves that are pungent and delicious. Mints, whichever variety you chose, should be grown in a pot as it is one of the most invasive herbs. Most frequently asked for is the common garden mint but once you discover pineapple mint, Herbs Corsican mint, apple mint and peppermint to name just a few, a whole new world of flavour and smells open up to you and you find yourself becoming a mint collector! Mints can be enjoyed in summer drinks as well as enhancing and complementing foods. Good Pub Guide National Award Winner 2012 Value Pub of the year Parsley will give you abundant leaves the first year and go to seed in the second year. I have happily grown Basil directly in the ground on sandy loam soils producing plenty of fresh leaves for pesto and freezing excess for winter soups and pasta dishes. If you have not tried to grow flat leaf parsley and stuck to the good old curly leaf varieties, then youвЂ™re missing a flavour treat. The flat leaf type is just as easy to grow and very much more rewarding. Plant your seeds in the summer and you can be enjoying the leaves midsummer from this year to the next. Parsley loves having its roots in the shade and head in the sun so itвЂ™s actually better to grow it directly in the ground rather than in a pot. In a pot the roots get too warm and the plant never really reaches its potential. 15 Herbs New ideas for cooking with herbs Tina says what excites her most about cooking with herbs is that it takes no great culinary skill. She says, вЂњWe read all the time of recipes that aim to ensure we cook with great precision. ThatвЂ™s right in some cases, but to me itвЂ™s all about taste and great flavours and celebrating the joy of food. вЂњI feel excited every time a new cook book arrives in the kitchen, making sure it is read carefully from cover to cover, wondering what I am going to add to this experiment with all these great ingredients that are available.вЂќ Certain herb use has become well established in the culinary world; rosemary and mint with lamb, lemon and thyme with fish, basil with tomatoes and chicken with tarragon are the herbs and food combinations we know and love. Tina says, вЂњI like to experiment with different flavours and create new combinations that keep the eating experience fresh and exciting. Working with seasonal food to find fresh new connections is one of the most exciting approaches to cooking. вЂњSquashes are used up in the autumn with thyme to make the most gorgeous soups, or just simply roasted with a sprinkle of thyme and brown sugar. Roasted potatoes with sage and garlic, simple cheese toasties with basil or fish and game with sage are all great options. 16 вЂњIt is all down to personal taste and how these herbs filter through the most exhilarating of flavours within our palette. Herbs have a great capacity enhance the culinary experience; something that has been tasted and enjoyed for generations.вЂќ Herbs To make the most of the more tender herbaceous herbs, they should be harvested in the summer, using some whilst they at their most pungent, and drying or freezing the rest so you have enough to use throughout the winter months. inspiration when I need it. But a simple omelette using thyme is a favourite brunch, a simple pea and courgette soup with the freshness of mint, mussel salad with basil and lime, main dishes of lamb or chicken with sage. Being evergreen, rosemary, sage and bay are available nearly all year round so you can make the most of your favourite salads, fish dishes and BBQ recipes in the summer. You can keep using them right through the winter to make warming stews, winter salads and soups to add flavour to keep you snug and warm till the spring. And then there are herb uses in desserts such as cakes, cordials and cocktails with which you can really experiment. The combinations and flavours are never ending using this method of experimenting with herbs in the kitchen. вЂњRecipe books give me ideas and guidance and with a little spark of The knack is to keep it simple, use local and seasonal foods as much as possible and to just ENJOY! 17 Local Producer New approach leads to growing success for High House Farm rainfall are key in determining that acidity and sweetness so, as with wine, no two yearsвЂ™ apple juice is exactly the same.вЂќ High House Farm has been in the Pool family since 1958. The first apple trees were planted in 1959 and under Tony and Sue PoolвЂ™s care the farm flourished. Over the next four decades the farm earned a reputation for high quality apples and other fruits. But by the time Piers and Suvi Pool took over in 2000, two things were becoming obvious: the market for English apples had become increasingly unpredictable and the previously popular вЂњPick Your OwnвЂќ business had declined to almost nothing. It was clear that if the farm was to survive a new approach was needed. So Piers and Suvi decided to stop selling apples to supermarkets and instead sell direct to local outlets. To that end, many of the farmвЂ™s orchards were grubbed up. It was a decision that chimed with the emergence of a vibrant local food movement in this part of Suffolk, according to Piers. 18 вЂњThe growth of farmersвЂ™ markets, the range of excellent farm shops, wonderful restaurants and eating places have all helped to create a marketplace for a wide variety of first rate local produce,вЂќ he says. Piers and Suvi recognise they were fortunate to have been вЂ�in the right place at the right timeвЂ™ and worked hard to ensure that High House Farm became part of that group of local food producers. Now all of High House FarmвЂ™s fruit is sold within 15 miles of the farm. The range of fruit grown includes heritage apple varieties, cherries, plums, loganberries, raspberries, blackberries, currants, rhubarb and asparagus. In 2000, the first High House Farm apple juice was produced and has since gone from strength to strength, with four varieties of cloudy apple juice now being produced. Piers added, вЂњWe ensure that the apples for pressing are picked when the balance between acidity and sweetness is just right to bring out the full flavour of the fruit. Temperature, sunshine and The green shoots of summer Vegetables One of our favourite veggies of all time is wonderful seasonal asparagus. ItвЂ™s only in season briefly, so well worth snapping up as much as you can. And, should you tire of enjoying it plain and simple, grilled, barbecued, steamed, served up with butter and/or Parmesan cheese, then how about some tasty alternatives as suggested by celebrity chefs, Valentine Warner and Dean Edwards, courtesy of our friends at www.british-asparagus.co.uk. Fruit and veggies in season: May: artichoke, asparagus, aubergine, beetroot, chicory, chillies, elderflowers, lettuce, marrow, new potatoes, peas, peppers, radishes, rhubarb, rocket, samphire, sorrel, spinach, spring greens, spring onions, strawberries and watercress. June: asparagus, aubergine, beetroot, blackcurrants, broad beans, broccoli, cauliflower, cherries, chicory, chillies, courgettes, cucumber, elderflowers, gooseberries, lettuce, marrow, new potatoes, peas, peppers, radishes, raspberries, redcurrants, rhubarb, rocket, runner beans, samphire, sorrel, spring greens, spring onions, strawberries, summer squash, swiss chard, tayberries, turnips and watercress. Information kindly supplied by the Vegetarian Society. 19 Vegetables Tricky business growing asparagus... as Jonathan Simper of Simper Asparagus will tell you. It needs warmth, but rainвЂ™s not essential. It takes two or three years to reach its potential. And вЂ“ in theory at least вЂ“ you start all over again after eight or ten years. JonathanвЂ™s something of an expert - he farms 150 acres of asparagus. HeвЂ™s just planted a further 50 acres, expecting to crop from them in 2014/15. SimpersвЂ™ enjoy bumper asparagus season 20 2012 is looking like a good year for Simper Asparagus, which is farmed close to the River Deben, at Ramsholt and Hollesley. The tempering coastal climate has protected it from AprilвЂ™s cold weather, and heвЂ™s sold it into shops and restaurants ahead of competitors. A late start to the season means that itвЂ™ll most likely last into July, he says. 'You can pick it up within hours of being gathered at farmshops in Hasketon, Newbourne and Marlesford. And itвЂ™s on menus at The Crown and the Angel in Woodbridge, The Lighthouse and White Lion in Aldeburgh, Bencotto and The Alex in Felixstowe and The Crown in Southwold'. (And much to JonathanвЂ™s frustration, nobody will tell him which two Michelin starred restaurants in London are serving it!) Vegetables Recipe Supplied by Chris Coubrough Flying Kiwi Inns Asparagus, Parmesan & Soft Boiled Egg Salad (Serves 4) 2 bundles of Suffolk Asparagus 4 soft boiled free range eggвЂ™s (peeled) 1 small block of Parmesan 1 bag of mixed leaves 20 ml white truffle oil Method Blanch the Asparagus in salted boiling water until tender & re-fresh in iced water. Quarter the eggs and season with salt and pepper. Peel the parmesan with a potato peeler into flakes. Mix together all the ingredients including the mixed salad leaves. Serve on a plate and drizzle with the white truffle oil. 21 BBQ Special SUMMERTIME... and the living is easy Flaming June is the start of the BBQ season for us although we confess to having got started back in March this year when the temperatures soared! вЂ“ and weвЂ™re already marinading the chicken, rustling up a salad or two... and getting the party started. The summertime BBQ is one of the great joys of life вЂ“ the sun is shining, the heat is on, and everythingвЂ™s right in the world. If lighting a fire and toasting bangers on a stick is your thing, then thatвЂ™s fine! Here at Flavours we like to do things with a bit more style and comfort... so we picked out our favourites from the wide array of beautiful, practical and inventive equipment thatвЂ™s on the market today. 22 Red hot barbecue alternatives 1 Bright as a button 2 BBQ and herb garden in one We love the bright and bold colours of the range of portable and garden BBQs from Bodum. This bright mini picnic variety immediately took our fancy. Costs ВЈ40 and is available from www.johnlewis.com. Black and BlumвЂ™s Hot Pot BBQ is a grill and herb-garden in one. It looks like a terracotta pot, but this inventive product from Black and Blum conceals a BBQ grill underneath. Ideal for small terraces or balconies and even looks good when not in use. From www.homegardenliving.co.uk and costs ВЈ99.00. 3 DragonвЂ™s breath favourite While the BarbeSkew II may look like a normal barbeque, it has a clever surprise in the form of self-turning skewers. There are seven main skewers which allow you to cook plenty of food for everyone, plus two long вЂњcageвЂќ skewers, which are to put all your non-skewerable foods in, such as burgers and sausages. Price: ВЈ199.98 from www.drinkstuff.com. 4 OlГ©! for paella 5 SmokinвЂ™ hot 6 Stay out of the fire WeвЂ™re very taken with the paella pan, a portable Spanish outdoor cooking system. The instant controllable heat (the ring runs on gas from a bottle, which you need to buy separately) means that thereвЂ™s no smoke and the pans are easy to clean. Other than that, just add prawns, mussels, saffron, rice, peppers and lashings of Rioja! La Valenciana costs ВЈ59.99 and is available from www.phassocs.co.uk and from MW Partridge in Hadleigh in Suffolk. Filled with woodchips and placed under the grill, a Smoker Box will transform your coal or gas barbecue into a mini smokehouse, giving chicken, burgers or fish a delicious touch of aromatic smokiness. Costs ВЈ12.99 from Lakeland. The quick way to barbecue seafood, vegetables and other small items that may be in danger of coming to a fiery end! Long-lasting, easy-clean enamel coating. Costs ВЈ13.99 from Lakeland. 1 2 3 4 BBQ Special 5 6 23 BBQ Special Preparation and cooking Get a grip Sleek, stylish and easy to use, OXOвЂ™s NEW locking tongs with silicone heads are extremely versatile, heat resistant to the hottest of tasks and a smart investment for any aspiring cook. Wood you believe it? Alder and cedar BBQ Grilling Planks for oven or BBQ are widely known in the US and Australia, but theyвЂ™re just starting to make a delicious impact here in the UK. The woods impart a subtle flavour to foods such as fish, game, meat and cheese, whilst offering a healthier way of cooking - as no additional fat or oil is used. Simply soak them in water for 30 minutes before use. On the BBQ grid, the steam imparts a woody flavour to the food whilst keeping it moist and juicy and it prevents food sticking. Available from www.cookequip.co.uk from ВЈ29.50. They can be reused up to four times. Wrap it up! Adding a touch of something different to your barbecuing is really easy with these Weber firespice FSC paper/wood wraps. Just pre-soak a sheet in water before wrapping round a piece of meat, fish or even vegetables вЂ“ the paper not only helps ensure your food stays moist and succulent but infuses it with a delicate, smoky loveliness. ВЈ12.99 from Lakeland 24 Tools of the trade Quality seven piece barbecue tool set from Laura Ashley presented in a fold up wicker basket with leather fastening straps. It includes five wooden handled stainless steel tools, each with individual Laura Ashley metal logo affixed to the handle, oven glove and apron. The set costs ВЈ59.99 from www.homegardenliving.co.uk. Nine inch locking tongs with silicone heads: ВЈ10.21 and 12 inch locking tongs with silicone heads: ВЈ11.23. both available from www.amazon.com. WeвЂ™re all ears Enjoy a hot ear of corn the safe and easy way with OXO Good Grips Corn Holders. They come as a set of eight, and feature strong, stainless steel pins with soft, oversized, non-slip handles. A yellow plastic вЂњbutter damвЂќ keeps butter on the cob and away from the hands. Price: ВЈ7.66 from www.oxouk.com. In a spin For easy salad preparation, try the OXO Good Grips Salad Spinner. Simply press the soft, non-slip knob to start the basket spinning. A non-slip ring keeps it steady on the countertop and the basket and bowl can be used separately. It costs ВЈ25.32 from www.oxouk.com. Smart & stylish set up WeвЂ™re loving the smart, stylish and useful Bodum BBQ tools and theyвЂ™re just perfect for outdoor cooking. ВЈ14 each. To keep all those unwelcome garden visitors at bay weвЂ™re getting our hands on the Bodum sauce pot ВЈ18. All available from John Lewis. BBQ Special Join the press gang For perfect homemade burgers every time try this neat hamburger press, ВЈ15 from www.roullierwhite.com. Checkmates Cheerful plaid melamine plates, ВЈ6.00 each from www.w2products.com Home and away How cool is this? Perfect for those away from home BBQs, a collapsible bowl from Lekue. It costs ВЈ16 from www.jwpltd.com. If ice cold drinks at your BBQ are essential to you, then Cool Bar is the answer. ItвЂ™s a seriously cool piece of kit for those hot summer get-togethers. Sitting pretty... tableware A drinks cooler, cocktail table and coffee table all in one, just raise the top to create a cute cocktail table for friends to gather round, and fill the cooler section beneath with ice and cold drinks; alternatively, leave in the lower position for a stylish outdoor coffee table. From Lakeland, ВЈ59.99. Deter unwelcome visitors Summer in a bottle Hand painted oil bottles which are great for alfresco dining and barbeques.With the colours of the Mediterranean, they canвЂ™t help but bring some gaiety to the table. Beautifully gift boxed in pink and black and are priced at ВЈ39 from www.chh-design.com. Designer Caroline Hely Hutchinson is currently looking for stockists in our region, so please contact her if you are interested. Mozzies be gone! Rainbow brights Bright and cheery kaleidoscope tableware from Lakeland. Bowl ВЈ3.49, tumbler ВЈ3.39 and lidded jug ВЈ15.99 Light up the BBQ and youвЂ™ll often find gate-crashing mozzies that want to join in the fun. Send them on their way with Mrs WhiteвЂ™s Unstung Hero вЂ“ it an all natural mosquito-repelling eau de cologne. ВЈ20.00 from www.roullierwhite.com 25 BBQ Special A bit on the side With the BBQ season upon us, weвЂ™ve been looking around for the best sauces and accompaniments. We asked three of our leading sauce producers to come up with some ideas for us. Sharpie (Frances Hopewell-Smith) of iconic Suffolk brand, Jules & Sharpie, recommends: Mrs BennettвЂ™s is a new company, run by Keeley Bennett and based in Polstead. Her jams, marmalades and sauces, each costing approximately ВЈ3.50, can be bought from Lavenham or SudburyвЂ™s farmersвЂ™ markets, various delicatessens and farm shops including Willow Tree farm shop in Glemsford, Smoke & Cure Deli in Ipswich and WrightвЂ™s Deli in Frinton. Keeley recommends: Chilli jam - great with BBQ fish or shellfish Onion marmalade - the perfect accompaniment to BBQ sausages Piccalilli - a great addition to any BBQ plate. 26 Hot Pepper Jelly, which she says is a classic hot and sweet Jamaican chilli jelly and ideal barbecue condiment, perfect with burgers, chicken or sausages. She also says you can even mix it into a salad dressing for an unusual and spicy change. Costs approx ВЈ3.25. Hot Red Saucish, which she describes as too thick to be a tomato sauce and not chunky enough to be a relish, hence a вЂњsaucishвЂќ! The blend of tomatoes and spices with a chilli zing go perfectly with all things barbecued -steak, ribs or burgers or fish. Costs approx ВЈ2.75. TheyвЂ™re available from Notcutts, Five Winds Farm, Newbourne farm shop (all near Woodbridge), JimmyвЂ™s Farm (Wherstead), Rookery Farm Shop (Tattingstone), Black Olive Deli (Southwold), Focus Organic (Halesworth), WJ Seppings (Beccles), Simply Delicious (Leiston), Newmans Butchers (Lavenham), RafiвЂ™s Spicebox (Sudbury), Chili & Chives (Lavenham), Willow Tree farmshop (Glemsford). Stokes Sauces was born in the belief that food should be honest, clean and taste delicious, rather than quality, being compromised in order to reach a price point. Sauces are made from the highest quality ingredients and hand produced in small batches to carefully created and closely guarded recipes. Stokes pride themselves on being a responsible food manufacturer and source all the eggs for their mayonnaise based products from RSPCA Approved Freedom Food Free Range farms. For BBQs they recommend: Real Barbeque Sauce Real Tomato Ketchup Bloody Mary Tomato Ketchup (made with Chase Vodka) Cyder and Horseradish Mustard (made with Aspall cyder) Their products are available from many Co-Op stores across Suffolk, Snape Maltings, Suffolk Food Hall (Ipswich), Grange Farm Shop and Budgens (Woodbridge), Southwold Pier, Orford General Stores and more. Food Intolerance Foods that harm, foods that heal These factors, along with antibiotics and stressful lives, may well be damaging our health, she believes. Common responses might be full-blown IBS (Irritable Bowel Syndrome), skin irritations, constant tiredness or niggling ailments that mean we never feel 100 percent. Previously an English teacher in Worcestershire, Virginia has known the debilitating effects of IBS. A chance encounter with an allergy therapist set her on the road to a new career, improved health, a clearer mind and eventually to a new career. Within weeks of cutting out some foods, Virginia regained a spring in her step. After two years of steady improvements, she began training for a recognised qualification in Allergy Therapy. ItвЂ™s a known fact that more and more people are suffering from allergies, food intolerances and auto-immune illnesses, says Virginia Gray, who runs Allergy Therapy clinics in Ipswich and Dunwich. вЂњThe worldвЂ™s changed a lot in 50 years. Our lives are quite different to those of previous generations. We eat a diet containing more processed foods, with less emphasis on fresh and seasonal. Our lives, generally, are more static. Our homes, with wall to wall carpets, central heating and double glazing can be breeding grounds for dust mites. SheвЂ™s keen to stress that allergy therapy isnвЂ™t a complete solution for every ailment, and that it would be very naive to suggest that food and environment were at the root -or even part of the solution - to all health problems. The allergy therapy process Virginia follows, along with a discussion of past and present health issues, includes several simple and non-invasive tests. They enable her to provide immediate feedback and she makes sure her client leaves with a list of foods he or she CAN eat, and the knowledge that they have support in the following weeks. A bulging folder of testimonials is clear evidence that many clients see radical improvements. Common phrases in testimonials include вЂ�IвЂ™ve got my life backвЂ™, вЂ�IвЂ™ve more energy than IвЂ™ve had in yearsвЂ™ and вЂ�my life is transformedвЂ™. Can there be any better recommendation than that? More information from Virginia Gray. Tel: 07876 624434. Email: [email protected] www.virginiagray.co.uk ThereвЂ™s concern that more pollution вЂ“ from traffic and increased use of chemicals in household cleaning products and food packaging вЂ“ may well be detrimental to health. 27 Local Producer Yum Yum Fudge enjoys the sweet taste of success Lily Turner started making fudge purely as a hobby, designed for family and friends as edible Christmas gifts. So the bar was set high to produce the best quality fudge using the best ingredients. But they are all created using pure fruit and natural extracts to produce smooth soft fudge that melts on the tongue. And it looks as beautiful as it tastes, packaged in clear bow-tied bags. Before moving to Suffolk she had no idea that Britain produced its own sugar. She explained, вЂњIt fascinated me as I am originally from Burma, where we used cane or palm sugar. Growing up, I remember how much I loved freshly squeezed sugar cane as a refreshing cold drink. The Yum Yum team, which includes Lily and her businessman husband, have combined their artistic talents and love of sweets and desserts to create a range of about 30 flavours. вЂњSo now, living not more than 200m from crops of sugar beet, I realised from its inception that Yum Yum Tree Fudge had to be made from locally-grown beet sugar.вЂќ Lily particularly loves breaking convention and making fudge that is contemporary and exciting. Lime & coconut is her particular favourite. But for more traditional tastes she also produces Madagascan Vanilla and Classic Plain varieties. Her products are 100 percent vegetarian-friendly, and gluten-free (except Liquorice) and nut free. Yum Yum Fudge, which started out at farmers markets, now supplies to Harrods of Knightsbridge, as well as to wholesalers, caterers and to individual customers. They will be at the Flavours of 2012 food and drink festival at Henham Park at the end of May. For our full list of events, flavours and products visit the website www.yumyumtreefudge.com. Flavours of Suffolk loves... The way that Lily pushes back the boundaries with new flavours such as lime & coconut, rhubarb and liquorice flavours! Yum! 28 Best Cuppas The Great British Cuppa comes under strain There are few things in life that canвЂ™t be made better with a good cup of tea. But our nationвЂ™s favourite brew is suffering from a decline, according to recent research from Mintel. The good old fashioned English Breakfast Tea is showing the biggest signs of strain, as new research from Mintel finds that Brits are increasingly turning to alternatives. Sales of green tea bags have shot up an impressive 83 percent in past two years, while its traditional counterpart saw sales of tea bags drop by 1.5 percent, although tea is drunk by nine in 10 Brits. Alex Beckett, senior food analyst at Mintel, said: вЂњWhen faced with adversity, Britons have historically reached for a cup of tea. And the state of the current economic climate should, in theory, provide bountiful times for tea brands, considering three quarters of users describe it as comforting.вЂќ As for us at Flavours... the teapot never has time to go cold! Teapots are oh so cool! Young people - not OAPs - are now biggest users of loose leaf tea, says Alex Beckett. вЂњMost people would think over55s are the biggest users of loose leaf tea, but it is actually those aged 25-34. Tea has an increasingly cool image. вЂњWith many of the nationвЂ™s younger consumers having a keener interest in food, as well as quality coffee, this group are more likely to be more open to discovering the benefits of loose leaf, such as the full flavour of the larger leaves.вЂќ WhereвЂ™s the best cuppa to be had? Where can you get our countyвЂ™s best brew? Drop a line to [email protected] and share your favourites with our readers. The cup that keeps on giving The cuppa has long been the nationвЂ™s Number One pick-me-up of choice. We often reach for a cuppa when our spirits need reviving - but is there any truth in the fact that people say tea is good for you? As well as the great debate in the 18th century about the taxation of tea, there was an equally furious argument about whether tea drinking was good or bad for the health, according to the UK Tea Council. We now know that drinking four cups of tea a day may help maintain your health, but such information was not available 250 years ago. Wealthy philanthropists in particular worried that excessive tea drinking among working classes would lead to weakness and melancholy! Typically, though, they were not concerned with the popularity of tea among the wealthy classes! The debate rumbled on into the 19th century, but ended when a new generation of wealthy philanthropists realised the value of tea to the temperance movement. It was often offered at their meetings as a substitute for alcohol. Stressful days at work, lack of exercise, unhealthy diets and convenience food can all take their toll. A well-earned tea break is a good way to catch your breath, but it can also help you maintain heart health. A national study of 1,764 women in Saudi Arabia showed that tea drinkers were 19 percent less likely to suffer from cardiovascular disease than non-tea drinkers. Trials have also shown that flavonoids may prevent the oxidation of the вЂњbad cholesterolвЂќ in the blood вЂ“ the type that leads to the build up of plaque in artery walls - as well as helping maintain a healthy cardiovascular system. 29 Best Cuppas A pot of tea please The teapot is a truly iconic British great вЂ“ and in 2012 thereвЂ™s more choice than ever, from the plain and simple, to the frankly potty! Mirjana Smith applies eco and recycling principles using tins, handles and spouts to assemble eye-catching, ornamental teapots. They are sold and exhibited through galleries including: Epitomising all that is uniquely British brand, Denby, is its вЂ�HaloвЂ™ tableware. Each piece is either dipped or painted by hand. The Halo teapot is ВЈ55.00, small jug, ВЈ26.50 and covered sugar bowl ВЈ25.50. Available from Bakers of Holt, Larners of Holt, Jarrolds of Norwich, Palmers of Great Yarmouth & Bury St Edmunds, WJ Aldiss of Fakenham & Norwich, Roys of Wroxham and branches of Debenhams and House of Fraser. Villeroy & Boch Farmhouse Touch Blueflowers teapot from Clement Joscelyne, Norwich, House of Fraser, Norwich, Jarrolds of Norwich, Clement Joscelyne of Bury St Edmunds and Lady Jane, Long Melford. Costs approx ВЈ51. 30 http://www.porthminstergallery.co.uk/s mith/mirjana_smith.html and http://store.accordingtomcgee.com/cera mics/mirjana-smith/ Best Cuppas Flavours of Suffolk loves... Fabulous and inventive teapots are made by Tony & Anita Carter at their pottery in the beautiful village of Debenham, deep in the Suffolk countryside. Back in 1978 the pottery (which was originally known as Kiln Cottage Pottery) started making unusual teapots together with вЂ�avant gardeвЂ™ mugs, vases, ashtrays etc and quickly gained an international market for their unique ceramics. Today the Carters Teapots mainly designs and makes collectable teapots, each one being carefully cast and painted by hand, resulting in no two teapots being exactly the same. The pottery is known as one of EnglandвЂ™s leading makers of handmade collectable teapots, supplying shops and stores throughout the UK, and over 70 percent of the pottery/output is exported throughout the world. Tony Carter is continually bringing in new designs, thereby keeping the collection constantly changing. Visit www.cartersteapots.com and prepare to be amazed. Rosanna Afternoon Tea, just one of a range of beautiful teapots which despite being designed by an American are very British in appearance. Teapot ВЈ17.50 (matching mug costs ВЈ10) available from Butlers Pantry in Holt and from Soleso, Norwich and Fakenham Garden Centre or via www.thedrhcollection.com. 32 Images by Harriet Taylor Written by Dudley Clarke Southwold Southwold Southwold has attracted visitors for centuries despite being off the beaten track, well away from the A12 and lapped by the changing moods of the North Sea. One of the main attractions today is without doubt the host of excellent privately owned businesses including top of the range food outlets including pubs, hotels, cafes and shops, all endeavouring to promote locally produced food, meats, vegetables, fish, cooking oils, fruits plus much more. Southwold is also the home of Adnams Brewery. Established in the town over 100 years ago, is now complemented be an award winning Distillery. Enjoy a brewery tour plus more. Visiting the harbour is a delightful experience and a slow stroll along the river bank reveals many food establishments including the much admired Sole Bay Fish Company, run by husband and wife team Darren and Caroll Marriot. At Shed 22e itвЂ™s certainly well worth a visit, especially the restaurant to try the excellent fish dishes freshly prepared on the premises. Remember to take your wine and some fresh bread or rolls. 32 Southwold Whilst at the harbour pay a visit to Southwold Harbour Kiosk where you will find everything you need for crabbing and having fun on the beach. They offer a takeaway pizza service, new for 2012, please call 07542 589156 to order. Looking for adrenalin, fun and excitement in the beautiful seaside town of Southwold, then at the harbour, you can take a ride on the Coastal Voyager. The only charter RIB in the area offering high speed 30 minute sea blasts, seal watching excursions and peaceful river cruises. A stroll to the town centre brings you to South Green where the much talked about Red Lion pub proudly stands. Recently undergone major improvements has resulted in additional seating space for customers clamouring to experience the much acclaimed new menus accompanied by Adnams beers. Teresa and Derek Baggot, with over twelve years experience running this highly respected pub continue to maintain high standards in all areas of operation. A short walk from the Red Lion sits Coasters, at No 12 Queen Street since May 2007. Owned by Ollie Walker and Peter Woodward, this venue has achieved a much appreciated acknowledgement by the many satisfied customers who regularly use the venue for breakfasts / lunches 33 Southwold between 9am and 3pm, with dinner served 6pm to 9pm. Using local suppliers, their success includes a total spend of 70% on fish products. Head Chef Chopra and front of house team Lizzie and Vicky offer a most enjoyable dining experience. Suppliers of own caught fresh fish and shellfish SHOP вќЌ RESTAURANT вќЌ MAIL Restaurant serves cold seafood platters and oysters (bring your own bread & wine). Open Tues - Sun 12-3pm. Come and see our amazing giant aquarium! Shop open 7 days a week Articles featured in The Independan,The Guardian, Times Online, Suffolk Magazine, The Observer,Anglia Afloat ORDER Wandering down East Street brings you to a pub loved by both residents and visitors alike. The Lord Nelson has been one of SouthwoldвЂ™s most respected pubs for the past 23 years, formally in the hands of John Illston, but now under the professional management of his daughter Gemma and husband David Sanchez, with their dedicated team. The much admired menus compliment the wide selection of Adnams beers and wines. A visit to The Nelson is considered to be a unique experience by all visitors. In the shadows of Southwold lighthouse sits The Sole Bay Inn operating under the watchful eye of long term landlord, Chris Chapman. A much appreciated pub, again serving Adnams celebrated beers and wines alongside a menu offering good quality food freshly cooked to order. In the summer months it is a great pleasure to sit outside the pub sipping a drink and watching the world stroll by. Meander from The Sole Bay towards the sea front and look to your left to view Southwold Pier where The Boardwalk Restaurant has recently been refurbished. With unparalleled views over the sea, freshly prepared delicious food, daily specials with lots of fresh fish and special evening menus, it is the perfect place to eat. Open every day for morning coffee, lunch, cream teas and dinner. A special place for adults to enjoy a glass of fizz with lunch while looking out over the beach huts. Heading back to the town, you feel spoilt at the Black Olive in the High Street, a most impressive shop managed by Tracy Brown. Everything you could possibly wish for alfresco NEW TAKE-AWAY PIZZA SERVICE 34 Southwold dining, whether on the beach, on one of SouthwoldвЂ™s delightful Greens. Fresh made pies, pastries, and bread, with an amazing display of olives / antipasto. Black Olive is a haven for food specialists. Just a hundred yards away, over the road you will find Fresh Bites, such an experience as you walk through the door to see the appetising display of homemade cakes, pies and much more. Take a table and enjoy freshly cooked food or order a takeaway. Nicky and David Wright opened this business last October and are now planning to increase the size. Prior to leaving Southwold ladies may wish to treat themselves to a special hair makeover at Noir Hairdressing located in Station Road before reaching the fire station. Owned by Scott Knights, this much talked about salon offers a wide range of treatments six days a week and open Tuesday, Wednesday and Thursdays until 7pm. A visit to Noir Hairdressing is highly recommended even if just popping in to purchase Tigi or ghd products plus more. On leaving Southwold a absolute must and in the neighbouring Village of Reydon is a visit to the famous Randolph Hotel which offers outstanding hospitality and menus that attract customers from far and wide. Run by the professional couple Donna and David Smith, quality and customer satisfaction is of paramount importance. No visit to the Southwold area is complete without a visit to this special hostelry. 35 Flavours of 2012 Flavours of 2012 May 26th & 27th from 10 am to 5 pm At Henham Park, just off the A12 near Southwold, Suffolk Flavours of 2012 is the first ever food and drink festival to be held in the lovely walled garden at Henham Park near Southwold. ItвЂ™s the high spot of the regionвЂ™s foodie year, promising a fabulous weekend of fun, food and music. With over 100 food producers & street food stalls and an amazing roll-call of the regionвЂ™s best chefs and food experts, thereвЂ™s something for everyone. Highlights include: * Household name chefs demonstrating recipes and techniques you can copy * Baking, cooking, sausage making and much more * VIP lunch created by вЂњThe Flying KiwiвЂќ, Chris Coubrough, one of NorfolkвЂ™s most exciting chefs * Cooking demos by award-winning chefs including Galton Blackiston (chef and owner, Morston Hall, north Norfolk) and Mark Poynton (chef patron of Alimentum in Cambridge) * Hosted by BBC personality, Lesley Dolphin, Tyler Torrance of The Crown in Southwold and Adnams and by Mark Earnden of the pioneering Food Education Company * Full programme of kidsвЂ™ entertainment 36 * Talks by experts about foraging, nutrition and preserving ItвЂ™s an event not to be missed, so get it in your diary now! If you should miss out on any demonstrations, then donвЂ™t worry, as we will be featuring many of the recipes and ideas in forthcoming issues of Flavours of Suffolk and Flavours of Norfolk magazines. More details from: www.flavoursof2012.co.uk r of ects, supplie * Intents Eff hting, lig ve ti va no u! o y citing and in ex k n for a s th ct A big s and effe onsors eful to our sp theming, prop at gr ry ve re WeвЂ™ us in so events rs for helping and suppor te 2012. otions, of rs ou av Fl h Falcon Prom it * w s ppliers of many way d-winning su ar aw e: ud cl , They in d corporate ers of fine ales omotional an pr ew br s, am n d ho * A c. w auranteurs, et merchandise , who are Bar hoteliers, rest at Bo s am rewood Hills dn u A as e le th P * ng gi le Cookies are brin t or ting the Litt hen Beach hu pp tc ar su Ki & r la el &C d to Woody Be s ookery Den, an ors, C ce ct an Fa ar a pe li g ap n t e * A of bespok making gues rs is te fit ho d w an s designer the are sponsoring on both days kitchens, who e tr ls in Wickham ea Th ry ke oo mary schoo C ri s P or * ct toft and Fa lia , Ang Kiwi Inns plars in Lowes ng Po yi t, Fl ke h ar M ug ro , * Chris Coub e VIP marquee Occold BBC Radio sponsors of th er st ta r ou of e partnered by s ar ef e ch W d eful * an rs creato extremely grat ffolk and are Su u men blicity. e Little for all their pu supplying th sley * Howdens, mention for Le l ia ec sp a n nd he A tc * r Ki ei Cookies presents th tasty Dolphin, who eds, creating me g * Munchy Se oon program in rn ak te snacks m eekday af ed w any se m us s, io ef it tr ch nu onsoring celebrity e sp th n of fu ll A ng ti * up valuable healthy ea ookery Den m are giving C ho es w ki of oo C le be with us the Litt d designers an aurant time to , st es re om H n * Alsto spoke homes builders of be Flavours of 2012 You can buy tickets in advance from: www.flavoursof2012.co.uk. Our event organisers have been to enough foodie shows to know that theyвЂ™re very soon laden down with purchases! TheyвЂ™ve had a great idea for Flavours of 2012 вЂ“ Flaves! Hail one of these easily-identifiable вЂњflavesвЂќ and theyвЂ™ll take your shopping and store it for you throughout the day (and even carry it to your car) for just ВЈ1.00. Please take time to look at our fantastic website www.flavoursof2012.co.uk designed by Rob Spendlove www.ukmobileweb.co.uk 37 37 Flavours of 2012 Cooking with the experts WeвЂ™ve lined up the most exciting list of chefs ever to be in one place over this weekend. Make sure you donвЂ™t miss a moment! Mark Allen: head chef, The Orwell Hotel, Felixstowe. Demonstrating: artisan breads, enriched dough and pastry Richard Bainbridge, head chef, Morston Hall, North Norfolk Demonstrating (with Johnny Spillings): Brioche, three ways Galton Blackiston: chef and owner, Morston Hall, North Norfolk Demonstrating: Coffee meringue with cream, summer fruits and rapeseed oil ice cream. In the childrenвЂ™s cookery den: fish fingers with home-made tomato sauce Madelene Bonvini-Hamel: chef and proprietor, British Larder, Woodbridge Demonstrating: Pan-roasted woodpigeon with new seasonвЂ™s Suffolk grown asparagus & watercress Chris Coubrough: вЂњThe Flying KiwiвЂќ owner and master chef of award-winning Norfolk pubs Demonstrating with Arthur Howells: The Great British Banger! What goes into good sausages, which parts of the pig to use and making sausages. Emma Crowhurst : chef, cookery course leader and food writer Demonstrating: White and dark chocolate tart with spun sugar. In childrenвЂ™s den: (with daughter, Tilly) homemade pasta and meatballs Mark Earnden: entrepreneur & TV chef, director of the Food Education Company Demonstrating: in the childrenвЂ™s den. Julie Foster: qualified community health coach, aromatherapist and workshop leader for the National Trust, etc. Demonstrating: Quick and easy dinner party dishes, from farm shop ingredients and foraged foods In childrenвЂ™s den: Using farmshop and garden ingredients to make bath and body treats Maggie Franks: owner, Delicious Nutritious Speaking: Basic nutrition John Greenwold: Wine Boutique, Felixstowe Co-hosting cheese & wine tasting with Sean Wilson (see biography below) Janne Hallinan: Suffolk Pantry Speaking: Gluten free shopping, cooking and eating out 3838 Flavours of 2012 Arthur Howell: family butcher in Norfolk Demonstrating with Chris Coubrough Richard Knights: head chef, Southwold Pier Demonstrating: Pan fried sea bass, sautГ© new potatoes and curly kale with mussel and lettuce fricassee Chris Lee: head chef, Bildeston Crown Demonstrating: Chargrilled rib of Suffolk beef to share with chips, wild mushrooms, French beans and bГ©arnaise sauce In the childrenвЂ™s den: Red Poll burgers Kimberley Morton: Little Treats Bakery In the childrenвЂ™s den: Cupcakes to decorate Jason Shaw: head chef, White Lion, Aldeburgh Demonstrating: How to tell if fish is fresh, how to prepare, smoke and make pate In the childrenвЂ™s den: chocolate fondues, fruit skewers, marshmallows, homemade honeycomb, etc. Antonio Smith: owner, The Backyard Company Demonstrating: Backyard Jamaican jerk chicken Johnny Spillings: owner, The Penny Bun Bakehouse Demonstrating: Brioche, three different ways Stan Stasevitsch: head chef, Lemon Tree Bistro, Framlingham Demonstrating: Grilled razor clams with garlic butter and chorizo and Thai curry razor clams Adrian Nuttall: The Chilli Company Speaking: Growing, preserving and storing chillis Tyler Torrance: head chef, The Crown, Southwold Opening the Festival on Saturday and presenting the first cookery demonstration. Franck Pontais - Chef, charcutier, butcher and author of вЂњTerrines and VerrinesвЂќ and winner of Channel 4вЂ™s Iron Chef 2010 Demonstrating: Frogs legs вЂњles cuisses de grenouillesвЂќ, mango tart tatin with fudge sauce James White: head chef, Lidgate Star Nr. Newmarket Preparing & cooking paella. In childrenвЂ™s den: Vegi paella Mark Poynton: chef patron, Alimentum, Cambridge Demonstrating: Smoked haddock and potato veloute, with fried egg and mustard Sean Wilson: co-owner, The Saddleworth Cheese Co (aka Martin Platt of Coronation St) Demonstrating with colleague Mark Revell (Rev): Lancashire cheese soufflГ© In the childrenвЂ™s den: cheese tasting Stay over! There are a host of Hotels, B&B's and self-catering cottages to stay in the area near Henham Park which can be found on most Southwold websites or for Camping and Caravanning www.holton-orchards.co.uk www. thewissettplough.com Southwold Caravan Site 01502 722486 The Flying Kiwi cooks a VIP taster lunch Creating & cooking our VIP taster lunch we have celebrity chef, Chris Coubrough, who owns some of the most popular gastro-pubs in North Norfolk. Amongst them they have accolades for best Gastropub, Best Freehouse, Best Turnaround Site for East Anglia in The Great British Pub, Norfolk Dining Pub of The Year 2010 & 2011 in the prestigious Good Pub Guide. Growing up on an isolated farm, Chris soon realised his natural flair with food. After a three year cookery course, he cooked around the world to great acclaim before opening his first hotel, The Crown in Wells-next-the-Sea in 2003. He is as relaxed in demonstrating live to 500 people as he is in front of the camera. He films his fourth food and travel documentary вЂ�A Taste of GreenlandвЂ™ this summer. Chris thrives on a challenge. HeвЂ™ll cook anything anywhere and has... from a cave, to a boat and even on an isolated iceberg! www.flyingkiwiinns.co.uk 39 Live entertainment WeвЂ™ll have a great line-up of entertainment throughout the weekend. Whatever your taste, thereвЂ™s something for you! Etta Ermini Dance Theatre, an emerging dance theatre company perform their new work - вЂњPicnicвЂќ. Gary Winter : if you love Sinatra and Michael Buble вЂ“ then you will love his big band and swing material. Hatman performs a variety of songs from the 60вЂ™s onwards -great entertainer! Andrew Osborn, a solo cabaret guitarist with a repertoire of waltzes, mazurkas and polkas, sambas, etc. Broadside Boys, two Suffolk musicians influenced by their home county and the ale they love! Lightbody - firm favourites on the live circuit with their mix of soul, funk, blues, jazz, pop and reggae. Steve Gifford Band вЂ“ an experienced touring acoustic band, who headlined Stony live and Woburn Sands Folk & Roots Festivals in 2010 and 2011. Hemingway, described as anthemic-indi, they are reminiscent of the Stone Roses, Echo & the Bunnymen, The Venue, etc. Guitarist/song writer Robert Brown delivers a wealth of styles and emotions throughout the roots spectrum. He also played solo acoustic support for Lulu on her last UK tour. Dangerous Brothers: entertaining & light hearted! They play a mix of blues, pop and reggae. 40 Flavours of 2012 head chef. returned as a t kee w e th ionately abou s for He feels pass Your compГЁre вЂ“ k s ar ie M it , in un m ph m ol educating co end: Lesley D вЂ“ Tyler Torrance young people d ly an ar ul en ic rt nd ar pa E he d an is y eating hin, who about health Lesley Dolp turday, Sa r a means of fo re as pГЁ od m fo uses your co e th at er luable life re teaching inva began her ca s. io ud st t as E skills. BBCвЂ™s Look worked for She has since ce opens the lk and BBC Tyler Torran both BBC Suffo rday, tu festival on Sa Norfolk. te na r sponsors, io ou ss ng pa representi Lesley is a on g in ok co joys will then go Adnams. He foodie, who en y w er ok llo fe co d st an d e fir to present th for her husban ark M r, te en . es demonstration BBC Suffolk pr d Canadian Of English an Murphy. an s eвЂ™ orked in his time, sh descent, he w In her spare r, te or pp su atessen as a n FC fatherвЂ™s delic Ipswich Tow e th in ng trained in ki al child. He then and enjoys w h her it w e on arriving id d ys an tr r, Vancouve Suffolk coun e Sh a. red a one tsum in Britain secu rescue dog, Sa e ng le al ch e ip at The Fat d th onth internsh m recently face BlumenthalвЂ™s hen she uck (Heston D of a lifetime w 13 h d went on to ther wit restaurant) an raised вЂ“ toge e 0 00 5, ВЈ6 than George on th work at The others вЂ“ more n lia . ng Isle of Wight for the East A ow exactly pice kn os H to s nвЂ™ es re lik ld e hi H C comes from, eal, by where his food Treehouse App . ro ja an lim produce from nt Ki and he uses climbing Mou radius of hin a 100 mile it w r en, founde Southwold. Mark Earnd g director of in ag and man , Food the pioneering pany is one Education Com stвЂ™s most of the north ea a chefs. He left recognisable to IT er in lucrative care m of working ea dr s hi e as ch with food. the world He travelled d knowledge an gaining food Flavours of 2012 Exhibitors Directory Adnams www.adnams.co.uk Airstreem Espresso www.airstreamespresso.com Alder Tree www.alder-tree.co.uk Artisan Smoke House www.artisansmokehouse.co.uk Ashridge Delicious www.ashridgedelicious.co.uk BBC Radio Suffolk www.bbc.co.uk/news/england/suffolk/ Bhajiman recipeinabox.bhajiman.co.uk Boom Boom BennyвЂ™s BBQ Bratwurst Catering Breckland Orchard www.brecklandorchard.co.uk Cafe Spice www.cafespice.co.uk Calvors www.calvors.co.uk Candy Cart www.cartcompany.co.uk Cart Co Burgers www.cartcompany.co.uk Casa de lвЂ™Oli www.casadeloli.com Citron presse www.citron-presse.co.uk Conscious Food www.consciousfood.co.uk Cranberry Ltd www.cranberryuk.com Crush Foods Ltd www.crush-foods.com Crystal Waters Ltd www.onlinefish.co.uk D J Wines dj-wines.com Deben Events www.debenevents.com EmmettвЂ™s www.emmettsham.co.uk Fairfields Farm Crisps www.fairfieldsfarmcrisps.co.uk Farm Cafe Marlesford www.farmcafe.co.uk First Thyme Herbals Ltd www.first-thymes.co.uk Fish Hut Fish 'n' Chips Gourmet Farm Grain Brewery www.grainbrewery.co.uk Gressingham Foods www.gressinghamfoods.co.uk Handmade by Hadleys www.handmadebyhadleys.co.uk Harriets Home and Garden Hillfield Nurseries www.hillfieldnursery.co,uk Hill Farm Oils www.hillfarmoils.com Home & Cane www.homeandcane.com Honeysuckle Cakes www.honeysucklecakes.co.uk Hundred River Produce www.humdredriverfarm.co.uk Jam Gou Dou www.jamgoudou.com Jes Catering Ltd (Chilli Pot) www.chillipot.org.uk J.J Thai Food Jubberwacky & Apitherapy www.apitherapy.biz Kiddies Cakes La Paella www.la-paella.co.uk Little Melton www.littlemeltonyogurt.co.uk Little Treats Bakery www.littletreatsbakery.co.uk MargaretвЂ™s Frozen Luxuries Ltd www.margaretsfrozenluxuries.co.uk Med food london ltd www.medfood.co.uk Miles of Liquorice Ministry of Kitchenware www.ministryofkitchenware.com MKS www.mksfooddistribution.com Morbeans Coffee www.morbeans.co.uk Munchy Seeds www.munchyseeds.co.uk Mussel Men www.oysterboys.co.uk/mussel-men N & C Catering Newbourne Farm shop www.newbournefarmshop.co.uk Norfolk & Suffolk Speciality Foods www.nssfoods.co.uk Norfolk Apple Juice www.norfolkpureapplejuice.co.uk Norfolk Cordial www.norfolkcordial.com Oaktree Farm partnership www.sheltonfarms.co.uk Ole Slew Foot Brewing Co www.oleslewfootbrewery.co.uk OscarвЂ™s Kitchen www.oscarskitchen.com ParravaniвЂ™s www.parravanis.co.uk Perfick Pork www.perfickpork.co.uk Pleasurewood Hills www.pleasurewoodhills.com Red Cow Co www.redcowco.com Saddleworth Cheese Co www.saddleworthcheese.co.uk Scarlett and Mustard www.scarlettandmustard.co.uk Simply Delicious www.simplydelicioussuffolk.co.uk Snobs Coffee www.snobscoffee.com Snowy Cones www.snowycones.com Soilders off the Streets www.soldiersoffthestreet.com Suffolk Salami www.suffolksalami.co.uk.co.uk Sutton Hoo Free Range Chicken www.suttonhoochicken.co.uk Sweet Things The Backyard Company www.backyardcompany.co.uk The Cheese and Pie Man www.thecheeseandpieman.co.uk The Chilli Company Gourmet www.chillicompany.com The Great British Sausage co www.britishsausages.co.uk The Kernow Kreperie The Seasonal Garden www.theseasonalgarden.co.uk The Suffolk Coffee Comapny www.hesuffolkcoffeecompany.co.uk The Suffolk Pate Company www.thesuffolkpatecompany.co.uk The Truckle Cheese Co www.trucklecheese.co.uk Twisted Cider www.twistedcider.co.uk Wellbake Ltd www.wellbake.co.uk Wine Boutique www.wine-boutique.co.uk Woodberry Farm www.woodberryfarm.co.uk Yum Yum Fudge Tree www.yumyumtreefudge.com 41 Thoroughly modern milling is an ancient grain which is winning renewed popularity. It is naturally high in fibre and contains significantly more protein than wheat. Spelt flour is not gluten-free, but it is known to be digestible by some people with wheat allergies,вЂќ said Helen. If your taste buds like fresh organic products and vegetables, then they should be up for enjoying local products too, say the folks at Maple Farm in Kelsale. At the farm theyвЂ™ve built a very enviable reputation for a wide variety of different, yet complementary, foods вЂ“ and produce everything from a range of flours, to honey, pork and organic vegetables. Helen Evans, says, вЂњWe always think it a bit of a surprise that buying locally grown and locally milled flour can be a challenge вЂ“ even in Suffolk where farmers grow over a quarter of a million acres of wheat every year. вЂњUnfortunately, most of the grain disappears down farm drives in big lorries, never to be heard of again. Maple Farm Kelsale flours are milled in Suffolk from crops harvested in Suffolk.вЂќ Maple FarmвЂ™s stone mills run at slow speeds so the flour does not overheat and few of the essential nutrients are lost. The flours are fresh, contain no preservatives and do not undergo any bleaching processes. вЂњWeвЂ™re delighted that we are now home-milling our organic spelt crop. Spelt 42 вЂњOur flours are suitable for all types of traditional baking, but do vary from mass-produced flours. They may not be as strong as some imported flours because of the lower protein levels of the English wheat varieties, but they are considered to have a significantly fuller flavour. They make delicious pastry and bread.вЂќ Maple Farm is also well known for its delicious honey, but demand is such that it flies off the shelves and is hard to come by. So if you come across it at a farmersвЂ™ market, then make sure you buy there and then! Stockists of Maple Farm flours include: Friday Street farmshop in Farnham, Garnetts Gardens in Hacheston, Goslings farmshop in Trimley St Martin, Grange Farmshop in Hasketon, Lawsons in Aldeburgh, Middleton farmshop in Middleton, Simply Delicious in Leiston, Focus Organic in Halesworth, Marketfields farmshop in Holton, Suffolk Foodhall in Ipswich and Victoria Nurseries in Ipswich. Micro Local Breweries Producer Flavours of Suffolk loves... To use Maple Farm flour in the breadmaker. Just be aware though that this recipe was created for a Panasonic breadmaker, so you may need to adjust according to brand. 166g Maple Farm Wholegrain Spelt Flour 166g Maple Farm Wholegrain Wheat Flour 168g Maple Farm White Flour 1 teaspoon of dried yeast 1 and a half teaspoons of sugar 2 tablespoons of rapeseed oil, or any good oil will do. 1 and a quarter teaspoons of salt 340ml of cold water. Weigh out 166g of spelt, and then add wholegrain flour until the scales read 332g and then add the white flour so the scales read 500g. Use the normal dough blade not the Rye/Spelt blade that comes with some. Add the dried yeast, then the flour which has been mixed so the different flours are thoroughly mixed together, then add the sugar, salt, oil, and finally pour on the water. Select вЂ�Whole WheatвЂ™ bake and on the Panasonic bread maker, size as вЂ�LargeвЂ™. Press go and with the Panasonic machine five hours later you have a gorgeous nutty flavoured loaf that makes great toast and lovely sandwiches. Berries Beer The pick of the crop Strawberries, straight from the farmerвЂ™s field and dipped into fresh dairy cream? Luscious raspberries, with lashings of locally made ice cream? Blueberries, in muffins, on cereals or just as they come? Serves 6 Preparation time: 25 minutes Cooking time: none 250g full fat mascarpone cheese 4 tablespoons icing sugar 150ml double cream 1 teaspoon vanilla bean paste or extract 120ml Riesling white wine 400g strawberries 150g raspberries 18 sponge finger biscuits 25g milk or dark chocolate, finely diced decoration. Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together. Spoon a thin layer of the mascarpone mixture in the base of a 1 litre (1 1/2 pint) glass dish. Cover with half the crushed berries. Dip half the sponge finger biscuits, one a time into the wine then arrange on top of the fruit in the dish. Spoon over half the remaining mascarpone mixture, then the remaining crushed berries. However you like your summer fruits, just make sure you buy local. Our farmers have worked hard this year, coping with drought situations, to ensure that thereвЂ™s plenty for all. Add the mascarpone cheese and icing sugar to a bowl and beat lightly with a whisk to soften. Gradually whisk in the cream until smooth then mix in the vanilla. Cover with the remaining sponge finger biscuits, dipped in the wine as above then spread with the remaining mascarpone. Chill for at least two hours. And if you fancy whipping up a summer dessert, here are some old favourites with a new twist and some fresh ideas to inspire! Pour the wine into a shallow dish. Reserve six strawberries still with their hulls on and a few raspberries for Could there be anything nicer? Anything that sums up the great British summer better than freshly picked berry fruits? When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries, cut in half, the remaining raspberries and diced chocolate. Very berry tiramisu A very easy, make-ahead pud, which is a fresh-tasting twist on the Italian classic. Rather than coffee, the sponge fingers are dipped in a fruity German wine instead, then layered with fresh fruity berry layers. Recipe kindly supplied by Seasonal Berries. 43 Berries Preheat the oven to 190C/375F/Gas Mark 5. Line the tart cases with pieces of greaseproof or non-stick baking paper and fill with baking beans or use dried macaroni or other small pasta shapes. Bake for 10 minutes, carefully remove the paper and beans and cook the empty tarts for 5-6 minutes until just beginning to brown around the edges. Blueberry frangipane tarts Serve warm from the oven. Cheat and make these moreish almond tarts with readymade pastry, to keep it simple. Recipe kindly supplied by Seasonal Berries. Serves 6 Preparation time: 30 minutes Chilling time: 15 minutes Cooking time: 35-41 minutes 400g chilled sweet short crust pastry A little plain flour for dusting 100g butter, at room temperature 100g caster sugar 2 eggs, lightly beaten 100g ground almonds Few drops almond essence 125g blueberries 2 tablespoons flaked almonds Little sifted icing sugar to decorate, optional Lightly butter six 10 cm (4 inch) loose bottomed fluted tart tins. Roll out pastry thinly on a surface lightly dusted with flour, arrange five tart tins on top, cut out the pastry a little larger than the tins then press into the tins and up the sides, trim the top of the pastry a little above the top of the tins. Reroll trimmings and make a 6th tart case. Prick the bases with a fork and chill for 15 minutes. 44 To make the filling, beat the butter and sugar together until light and fluffy, gradually beat in the eggs then stir in the ground almonds and almond essence. Divide between the tart cases, spread into an even layer then sprinkle with the blueberries and flaked almonds. Bake at 180C/350F/Gas Mark 4 for 20-25 minutes until golden. Leave to cool for 20 minutes or until ready to serve. Remove from the tart tins and dust with sifted icing sugar, if liked. Serve with spoonfuls of crГЁme fraiche. Easy peasy lemon and blueberry tart This can be quickly put together and left in the fridge until you are ready to serve. Recipe kindly supplied by Seasonal Berries. Serves 8 Preparation time: 20 minutes Cooking time: 6-7 minutes Chilling time: 3-4 hours 250g Digestive biscuits 100g butter 2 tablespoons golden syrup 300ml double cream 400g full fat condensed milk 2 lemons, grated rind and juice 125g blueberries Blueberry sauce 2 teaspoons cornflour 6 tablespoons water 2 tablespoons caster sugar 125g blueberries Brush a 23 cm (9 inch) springform tin with a little vegetable oil. Crush the biscuits in a large plastic bag with a rolling pin until fine crumbs. Heat the butter and syrup in a saucepan until the butter has just melted. Take off the heat and stir in the biscuits until coated in the butter then tip into the tin and press into an even layer over the base. Whip the cream in a large bowl until it forms soft swirls. Gradually whisk in the condensed milk, add the lemon rind then gradually whisk in the lemon juice until the mixture is smooth and thick. Fold in the blueberries. Pour into the tin, spread into any even layer then chill for three or four hours. To make the sauce, mix the cornflour and water together in the base of a small saucepan, add the sugar and blueberries and cook for four or five minutes over a gentle heat, stirring until the juices run from the blueberries and the sauce thickens. Leave to cool. To serve, loosen the edge of the dessert, remove the tin sides and base and transfer to a serving plate, cut into wedges and serve with spoonfuls of the sauce. Chef Recipe Pear Tarte Tatin Ingredients 2 pears 80g butter 140g sugar 1/2 vanilla pod, deseeded 1/2 tsp ground cinnamon 100g puff pastry Method Core the pears then peel as neatly as possible and halve. Tip the sugar, butter, vanilla pod seeds and cinnamon into an ovenproof frying pan, about 10cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour. Lay the pears in the pan, then cook in the sauce for 10mins, tossing occasionally, until completely caramelised .Set the pears aside. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a ВЈ1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Drape the pastry over the pears, tuck the edges down the pan sides and under the fruit. Pierce the pastry a few times, and bake for 10-12 minutes until the pastry is golden. Leave the tart to stand for 10 minutes then invert it carefully onto a plate. Serve with caramel sauce, a scoop of vanilla ice cream and a strip of butter candy. Richard Knights Head Chef The Pier Southwold 45 Radishes Foodie facts In praise of the humble radish 40m packs of radish were sold in the UK last year That is roughly 8,000,000 kilos (8,000 tonnes) вЂ“ 700 more tonnes than the Eiffel tower. It is also equal to 40 blue whales, or even 900,000 crates of beer If you put all of the radish in 40m packs end to end, it would stretch for 1 billion cm (10,000 kilometres) that would take you from London to New Delhi where you could go and enjoy a Kashmiri Radish Curry To see a garden of radishes in your dream signifies prosperous business and kind friends. To dream that you are eating a radish denotes that your feelings will be slightly hurt as a result of the thoughtlessness of someone near you. To dream that you are planting radishes, foretells that your heartвЂ™s desires will be happily realized. Fast growing crop: Radishes are a fast growing crop and grow from seed to eating plant in 25 days, making them the first UK field-grown vegetables to come into season in April. 46 Did you know radishes can cure ills? Radishes can help with stomach ache and hiccups and too many can make you burp вЂ¦. ! Radish Oil: Radish seeds were an important source of oil in Ancient Egypt before olive trees were introduced to the country. Certain varieties of radish are still grown for oil production today. Although not popular for human consumption (the flavour is very strong) they have potential as a bio-fuel. Night of the Radishes: In Oaxaca in Mexico, December 23rd is known as вЂњThe Night of the RadishesвЂќ (Noche de Rabanos). The festival features depictions of all kinds of subjects, including nativity scenes - all carved from radishes! Radishes in literature: In the novel вЂ�Gone with the WindвЂ™ it was after attempting to eat a radish вЂ“ the only food she could get вЂ“ that a starving Scarlett OвЂ™Hara declared, вЂњAs God is my witness, IвЂ™ll never be hungry again.вЂќ Peter Rabbit вЂ“ a naughty radish fan: Our very own Peter Rabbit enjoyed his radishes and famously ate a rather long variety known as the Long Scarlet in an illustration from the Beatrix Potter book. Hot weather, hot radishes: If itвЂ™s a long, hot summer, you get hotter radishes and similarly when itвЂ™s milder you get cooler radishes. Radish вЂ“ the one calorie snack: 1 radish = 1 calorie, itвЂ™s as simple as that, so snack away guilt free! Ancient Wages: Radishes, onions and garlic were paid as вЂ�wagesвЂ™ to the Ancient Egyptian labourers who built the Pyramids. Giant radishes: Some varieties of radish can grow up to 3ft long, weighing 100lbs (45kg). Needless to say, youвЂ™re unlikely to see these in your local greengrocer! Radishes Summer is crunch time Often thought of as just вЂ�a bite on the sideвЂ™, the humble radish, with its crisp, crunchy texture and distinctive peppery bite, is a deliciously versatile snack or ingredient, perfect for adding a subtle kick to salads, sandwiches, stir fries and more. Full of flavour, this tasty little veg is proof that good things come in small packages, so read on to find out more about the wonderful world of the radish, its history, health benefits and exciting ways to cook with and eat it. Toasted sourdough with avocado, radish and watercress A delicious, healthy and quick snack or light lunch bursting with subtle flavours and brimming with colour! Makes: 20 Preparation time: 10 minutes Cooking time: 20 minutes 1 small ripe avocado 1 lemon, juiced 2 tablespoons extra virgin olive oil Salt and pepper 5 thin medium sized slices of sourdough bread 2 tablespoons olive oil 50g mixed radishes, thinly sliced Half a red onion, thinly sliced 1 bunch watercress picked Preheat the oven to 180c While you are waiting for it to warm up, cut the avocado in half, remove the stone, scoop out the flesh and place in a small bowl. Lightly mash with a fork, then add the lemon juice and extra virgin olive oil, season then set aside. Place the sourdough slices on a large baking tray, drizzle over the olive oil, then put in the oven for eight to 10 minutes, or until crispy and toasted, remove from the oven and leave to cool for five minutes. Once cooled break each piece of toast into four pieces, then spread with the avocado and top with radish, red onion and watercress. Serve at once. Recipe courtesy of: www.loveradish.co.uk 47 Radishes Grilled radishes, fennel and asparagus salad with a caper dressing dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once. A delicious and colourful salad that can be prepared and cooked in less than 15 minutes. Radishes are packed full of vitamins, iron and potassium so this is a really healthy, but warming option, ideal as a side dish or starter for a family meal or a meal with friends. Recipe courtesy of www.loveradish.co.uk Bring a large pan of salted water to the boil. Cook the spaghetti according to the instructions. While you are waiting for the spaghetti to cook, in a large frying pan, heat the olive oil, add the garlic, fennel seeds, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley. Serves: 4 as a side Preparation time: 10 minutes Cooking time: 5 to 10 minutes 2 tbsp olive oil 150g radishes cut in half 1 large bulb fennel, sliced 200g asparagus, trimmed 4 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1/2 red onion, finely chopped 2 tbsp baby capers Salt and pepper Small bunch of dill chopped Preheat a large griddle pan and lightly dress all the vegetables in olive oil. While you are waiting for the griddle to warm up: Mix together in a small bowl the olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside. Grill the vegetables on both sides in a single layer in the griddle pan, until the bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit on the grill. Once cooked, arrange on a serving 48 150g white crabmeat 50g brown crabmeat 2 lemons, zested and juiced 1 large bunch of parsley, shredded Sea salt and black pepper 50g French breakfast radishes very thinly sliced Spaghetti with crab, lemon, chilli, parsley and radish shavings This is a really simple and quick dish to make but looks and tastes beautifully fresh. That delicate piquant bite from the chilli and the radish gives it a nice edge! Reduce the amount of chilli and it works really well for the whole family. All kids love spaghetti! Serves: 4 Preparation time: 5 minutes Cooking time: 15 to 20 minutes 500g dried spaghetti 5 tbsp extra virgin olive oil 4 garlic cloves, sliced 1 tsp fennel seeds 1 large red chilli, deseeded and finely chopped Once the pasta is cooked drain thoroughly and then add to the pan with the crab sauce, season with sea salt and plenty of black pepper, mixing well. Dived between 4 warm bowls, sprinkle over the radishes and serve at once. Recipe courtesy of www.loveradish.co.uk Radishes Xanthe ClayвЂ™s radish and pea salad, served with roast beef This is such a simple, fresh and seasonal salad, perfect as a side dish, a quick healthy snack or a light meal in its own right. ItвЂ™s so healthy but looks so good, youвЂ™ll be inspiring all your guests to re-create this one at home. Serves: 2-3 Preparation time: 10 minutes 1 teacupful of fresh peas 10 radishes, thinly sliced 1 spring onion, thinly sliced 3 tbsp crГЁme fraiche Milk A punnet of cress Black pepper slices of cold roast beef 1 lime cut in to quarters Lightly cook the peas in boiling water, then drain and cool under the tap. Scatter them over a plate with the thinly sliced radishes and spring onion. Thin the crГЁme fraiche to single cream consistency with a little milk and trickle it over the salad. Snip over the cress and season with freshly ground black pepper. Serve with cold roast beef, adding some lime quarters to squeeze over. Recipe courtesy of www.loveradish.co.uk 49 Wine Washing down this summer's burnt offerings Ahh! The glorious smell of incinerated meat wafting around the summer garden. Sausages massacred by strangers-to-the-kitchen who invariably and inexplicably feel qualified to cook on this one occasion and no other. Charred to soot on the out and charmingly bloody on the in вЂ“ shall I call the ambulance now? Helping to reinforce this misplaced culinary confidence is the inevitable beer. On a warm day, with friends, cold beer seems the perfect accompaniment to this bizarre cooking role reversal вЂ“ and I feel qualified to remark on the grounds that, until recently, my cooking skills were poor but my barbecue self-belief high. John Greenwold But, like you Flavours reader, I am on a mission to improve the stuff that I eat and drink which automatically has to include the stuff I cook myself. Where once a pack of stubby bottles of flavourless French lager semi-smuggled over the channel was adequate to l ubricate the wheels of outdoor cooking, alas no more. I now demand a quality of libation in keeping with the ever-improving provender available in this fantastic county. Beer can deliver this quality. A convert to Belgian beers some time ago (and now an importer and brand-owner of said) I love the rude maltiness of Gulden Draak Quadruple or the quenchiness of Augustijn Grand Cru but am sometimes finding the weight of alcohol a little too much while inconveniently missing the fruit of a red wine which might otherwise be recommended for meat eating events. I have the answer though. Holidaying in northern Italy a few years ago, I fell in love with Lambrusco. There, IвЂ™ve said it. And if you are about 50 Wine to turn the page in disgust at the stupidity of this writer, consider this: your negative perception of Lambrusco is faulty. Your experience of them has been tainted by poor quality apologies-ofproducts that UK buyers have in the past imported. And I think I know why they were rubbish вЂ“ itвЂ™s to do with the way we tax alcohol. You see here in the UK we regard alcohol as a luxury and consequently tax it highly. But we do it inconsistently. Beer is taxed according to the exact level of alcohol it contains so a 5% beer is taxed slightly more than a 4.9% beer whereas with wine, it is вЂњbandedвЂќ and a 6% wine is taxed similarly to a 14.5% wine while a 5.5% wine is taxed significantly less. So, get the product down to around 5% and we all save money and this, I believe, is where the problem has arisen. As a buyer, if your goal is to reduce outlay at all costs, you are not going to be importing the good stuff are you? ItвЂ™s expensive regardless of the tax. No, you are going to find the cheapest and therefore wishy-washiest, thinnest juice you can. And that, I propose, is exactly what happened in the seventies and eighties and at a stroke destroyed the UK reputation of one of the worldвЂ™s great wines. And if you donвЂ™t believe this last outrageous assertion, ask Pavarotti. A man who could afford any wine but chose to drink this local nectar instead. Well, ask his family perhaps. Asti Spumante (which is itself no slouch in this context and available more widely). Forward a few years and I am at Vinitaly in the amazing city of Verona, looking for someone to make a product for me. One that combines our sub-5.5% taxation not with low cost juice, but rather with the best juice I could find. It took four years, at least three visits and one entirely false start to find the right producer. Which I think I have. Bollicini Rosso is exclusively available from the wine-boutique at 142 Hamilton Road Felixstowe or online at www.wine-boutique.co.uk. And thanks to the Chancellor, just ВЈ5.00 a bottle if you buy two or more. If you absolutely insist on a drier drink, remember RosГ©. Its only naff in Britain вЂ“ everyone else gets it! Bollicini Rosso was born. Red bubbles. And before the Italianisti write in, I know Bollicini is spelt doubtfully вЂ“ we prefer it that way. This nectar is the absolute best juice we could find at 5.5% alcohol, packaged in a Champagne style bottle and with a label painted for us by Harwich artist John Sallows (almost Suffolk and I believe he crosses the border on occasion). It is the deepest darkest red with proper bubbles and the most fantastic purple mousse imaginable and although it has an inevitable sweetness thanks to the partial fermentation where not all the natural sugars are converted, it is an appropriate sweetness for the job in hand. Chilled hard it makes arguably the best way of seeing off a perfectly cooked piece of barbecued meat and at such a low level of strength, is a drink you can enjoy over an extended afternoon. Only slightly stronger but from the same region I also recommend Malvasia Dolce Spumante at 7.5% - think turbo-charged 51 Gadgets Kitchen Kit & Caboodle Gadgets Union Jack appliquГ©d apron, tablecloth and bags, from www.sterck.co.uk. Union Jack appliquГ©d apron (2 sizes): large - ВЈ24.95, standard - ВЈ19.95 Union Jack appliquГ©d tablecloth - ВЈ49.95 Union Jack appliquГ©d Big bag - ВЈ24.95. 2012вЂ™s a big year for the UK, and here at Flavours weвЂ™re celebrating with the best of them. Not only is this is year of the Her MajestyвЂ™s Diamond Jubilee and the 2012 London Olympics, but also the bi-centenary of one of the worldвЂ™s best loved authors, Charles Dickens. 2012 Olympics and Jubilee tea towels by Maria Holmer Dahlgren for Formation, from www.pedlars.co.uk ВЈ13.00 each. Happy and glorious Union Jack splashback for a patriotic statement in the kitchen. Costs ВЈ1559 per square metre from specialist glass design company: www.steverobinsonglass.com Perfect for garden parties Jubilee cake stand ВЈ45 from www.giftwrappedandgorgeous.co.uk. Fine bone china mug to celebrate the QueenвЂ™s Diamond Jubilee this year from Sophie Allport. The mug comes in its own presentation gift box and retails at ВЈ8.50. From Rocking Rabbit in Newmarket, Parsley Pot in Bury St Edmunds and Room with a View in Diss. 52 Gadgets Union Jack Cupcake Cases perfect for celebrating the QueenвЂ™s Jubilee or the Olympics. ВЈ1.95 from www.homehomehome.co.uk Union Jack table runner ВЈ17.50 and tea cosy ВЈ28, handmade in the UK. From www. swanky maison.com Flavours loves.... Sarah Cole Suffolk girl, Sarah Cole, has made a big name for herself in the world of crockery. She says that when she moved to Claydon, near Ipswich, as a teenager, she was inspired by the countyвЂ™s historic and lovely houses. They are now often incorporated into the beautiful mugs she now designs. Taking her father as a role model (he had an engineering business in Ipswich, Genevac) and had true entrepreneurial spirit, she says, she left her career in TV documentaries to set up her own pottery business. moments when you might otherwise find yourself reading cereal packets or books that a friend left behind months ago, you can instead find yourself mugging up on a favourite topic. вЂњI started with history - kings and queens of England, and now IвЂ™ve moved on to great writers, scientist (Newton and Darwin are coming soon) and will go on into artists, composers... the list is potentially endless,вЂќ she explained. She says, вЂњI started Cole of London to produce mugs вЂ�for thinking while drinkingвЂ™ just over a year ago. I absolutely love mugs - thereвЂ™s hardly anything that cheers me more than opening my cupboard door in the morning to a collection of beauties. This summer she is focussing on вЂ�celebrating BritainвЂ™ with great favourites like Shakespeare, Dickens, Austen, Darwin, Newton, Cromwell, Churchill etc. and, of course, the Jubilee. Her вЂ�Kings and QueensвЂ™ mug has the great old rhyme, вЂ�Willie, Willie, Harry Steve...вЂ™ that helps you to remember the order of the kings and queens of England. вЂњThe idea of my mugs is, firstly, that they should look great - stylish and cheerful and, secondly, that they should make you laugh and thirdly, but importantly, they should have useful information on them so that in those Her mugs are now stocked by Liberty, the National Portrait Gallery, English Heritage, as well as a long list of museums and gift shops across the UK. They can also be bought online at www.coleoflondon.com 53 NEWS Patriotic Pots Keen to get into the spirit of things, Handmade by HadleyвЂ™s is launching a brand new range of British-inspired pots and ice cream flavours to вЂ�fly the flagвЂ™ this summer. worked with local company, Jules & Sharpie, and The Salvation Army chefs at Hadleigh Farm near Southend (where the Olympic Mountain Biking will take place) to create them. the celebration of the QueenвЂ™s Jubilee. I felt that the items in the freezer cabinets needed to reflect the interest and design traits that have been happening in the ambient sections of the shops.вЂќ The pots feature an exciting new design to celebrate the QueenвЂ™s Diamond Jubilee and Olympic Games. Owner and chief ice cream maker, Jane Hadley, hopes that the new flavours, along with their iconic packaging, will really sum up the Best of British during the summer months. The new patriotic pots will be available in 100ml (RRP ВЈ1.80) and 500ml sizes (RRP ВЈ4.65). The flavours are a twist on traditional British favourites: Lemon Curd, Rhubarb & Ginger and mmmHot Marmalade. HadleyвЂ™s has вЂњI am so proud and excited about the Olympic Games and within the Felixstowe and surrounding area. Maggie says that they are guaranteed to offer fabulously healthy and tasty food that energises, nourishes and supports the body. 54 Delicious nutrition Delicious-Nutritious is a new Felixstowe-based business run by Maggie Franks, whose aim is to help clients improve health, wellbeing and maintain an appropriate weight by eating a wholesome balanced diet. Maggie is offering fun lunchtime taster sessions for local companies. They comprise a short introduction to her Delicious-Nutritious lunches, and an opportunity to sample her most popular dishes. MaggieвЂ™s business is founded on the principles of Nutritional Therapy. Monday to Friday lunches are created for delivery Delicious- Nutritious also runs a workshops for people interested in learning more about how to create her raw food menu. Wissett Village Shop has re-opened behind The Wissett Plough near Halesworth. Amongst its lovely local produce are Hamish Johnston Fine Cheeses, Artisan Bread and a range of fantastic home-baked pies and pastries and the Scotch eggs baked by Nick and Debbie Sumner of the Wissett Plough. See вЂњdates for your diaryвЂќ for details of their Beer Festival in July. Think global, act local A recent survey suggests that buying local produce is very much in the consciousness of consumers, with 30 percent of those surveyed claiming to have specifically purchased locally produced food in the last month. C&K Group are driving a campaign to raise the profile of the meat industry in the eastern region through a project called Glocal Pride вЂ“ with a slogan of вЂњproud to think global and act localвЂќ. The project includes 1500 livestock producers in Norfolk, Suffolk, Cambridgeshire, Essex, Bedfordshire and Hertfordshire. They are acting together to promote the benefits of keeping all processes of the industry local. They aim to build on East AngliaвЂ™s rural heritage and to grow and strengthen the identities of locally branded products. Local pride is a theme that runs through the whole supply chain from farmer and breeder to butcher and chef. The Glocal Pride stamp recognises the best of locally produced meat and those connected with it. News Local chef represents Suffolk on BBC2вЂ™s вЂњThe Great British MenuвЂќ Tuddenham MillвЂ™s Head Chef, Paul Foster, was selected to compete with the best of BritainвЂ™s chefs on BBC2вЂ™s popular TV programme, The Great British Menu. Paul was up against two award winning chefs who are returning to the show from last year: Daniel Clifford, from the Michelin starred Midsummer House in Cambridge and Aktar Islam Lasan from the Lasan Restaurant Group in Birmingham. Paul demonstrated his award winning cooking skills on BBC2 every evening for a week. He was one of 24 chefs, from eight regions, competing for the chance to create a four course menu fit for Olympic heroes. Online cookware retailerвЂ�kids-lovecookingвЂ™ attends Theo Paphitis Winners Conference Kids-love-cooking was one of six businesses ReTweeted by Theo Paphitis in his weekly Small Business Sunday (#SBS) Twitter competition. Owner, Alison Prior of the Ipswich-based online retailer, was then invited to the Winners Event in Birmingham and to meet the Dragon himself. It was great to meet and share business ideas with other #SBS Winners.вЂќ Alison said, вЂњIt was an amazing opportunity to attend the first #SBS event and Theo Paphitis gave an inspiring presentation packed with advice for small businesses. Kirsty Wilmot, one of the project team says: вЂњA number of allotment groups have benefited from small grants. For instance, KerseyвЂ™s regeneration project is now catering for five Kids-love-cooking has been retailing childrenвЂ™s cookware since 2010 and added adult cookware in January 2012. Local foods just keep on growing Local Foods SuffolkвЂ™s food growing project goes from strength to strength. The last six months have seen a further 10 projects get off the ground, many of which are now starting to see the fruits вЂ“ and vegetables вЂ“ of their labours! All fresh at SouthwoldвЂ™s Boardwalk Southwold Pier has just refurbished The Boardwalk Restaurant. East Anglian artist, James Dodds has provided the artwork, fishy lamps have been designed by Tim Hunkin and thereвЂ™s a new вЂ�Sole Bay BalconyвЂ™ - lovely for adults to enjoy a glass of fizz or lunch looking out over the beach huts and seafront. ItвЂ™s open daily for coffee, lunch, teas and dinners, serving freshly prepared food, with daily specials (with lots of locally caught fish!) new families from the village and nearby Hadleigh, who are turning their new plots into productive green spaces. Tattingstone is getting a water supply onsite вЂ“ important in this drought-stricken year. Waldringfield, Hemley and Newbourne, has received start up support and planted 30 fruit trees in accessible places, where they will be free to forage for local people. At Bures, a team has planted a community woodland with help from a local farmer, and plans to plant an orchard to provide fresh fruit for local people. Local Foods Suffolk is a Suffolk ACRE project which runs until spring 2014. 55 55 Chef Recipe SMOKED WHITING, LEEK AND BACON CHOWDER Lee Knights Chef & Landlord of Blyford Queens Head. ItвЂ™s a pleasure sitting on the beach in Southwold on a spring afternoon with a rod and a few bottles of Adnams beer. When do you get the chance to do a spot of fishing always seem to catch whiting, which, when smoked are delicious and sweet. If you can catch or smoke your own a good friend of mine Simon at Crystal Waters Smokerie LTD in Lowestoft can get these for you. You can also use smoked haddock or spollock (smoked pollock). 56 2oz 1 1 butter onion diced leek cut along lengthways washed and thinly sliced 6 slices of streaky smoked bacon cut into pieces 1.2 litre of full fat milk 1 1/2 lb. of potatoes nice and floury like king Edwards peeled and dice 1lb filleted smoked fish 2 tablespoons of chopped parsley Salt and pepper Heat the butter in a heavy based pan, add the onion, leek and bacon and cook gently for 7-8 minutes until soft. Pour in the milk and bring to the boil. Add the potatoes and simmer for about 20 min until the potatoes are soft. Add the smoked fish and simmer for an extra 3-4 mins until the fish is co oked through and flakes gently. Lift fish out and place on a plate until cooled down. While the fish is cooling down crush some of the potatoes with the back of a spoon just to thicken the soup. When the fish has cooled down, start flaking it apart taking off the skin and taking the bones out as you go along. Warm the creamy soup up again but do not boil. Add the smoked fish and parsley, stir and serve in warm plates with lots of crusty bread and butter ENJOY. Reader's Recipe Porter Cake A lovely moist cake that gets even better if left in a cake tin for a couple of days. Takes 2hrs 25 mins serves 12 175g/6oz butter (extra for greasing) 450g/1lb mixed dried fruit Grated zest and juice of 1 orange 175g/60z light muscovado sugar 200ml/7fl oz porter, Guinness or Caffrey's 1 tsp bicarbonate of soda 3 eggs, beaten 300g/10 oz plain flour 2 tsp mixed spice Heat convential oven to 150C gas 2 (130C Fan) Butter and line the base of a deep 20cm/8in round cake tin. Put the butter, dried fruit, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the butter is dissolved, then simmer for 15 mins. Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up, this is normal. Stir the eggs into the pan, then sift in the flour and spice, then mix well. Pour into the prepared tin, smooth the top with the back of a spoon and sprinkle with the flaked almonds and Demerara sugar. Bake for 1 - 1 1/2 hrs. Cool for 15mins in the tin then turn out to cool on wire rack. FOR THE TOPPING 2 tbsp flaked almonds 2 tbsp Demerara sugar Reader s Recip es Recipe supplie d by Southw Betty Dillam old 57 Delis A taste of East For over 30 years Sue Margetson has been cooking Indian food, taught by an Asian friend. Indian and Indian Fusion pickles, chutneys, jams, pastes and sauces are all handmade using the finest ingredients and all are suitable for vegetarians. She runs a Cookery Workshop too, where you can learn to cook Indian dishes and understand how to use the wonderful spices that go into Indian food. You can buy SueвЂ™s products on line from www.suesindianfayre.co.uk. 58 Other stockists include: Nourish Farm & Foodshop at Henstead Arts & Crafts Centre, Fredricks Fine Foods of Diss, Middleton Farmshop near Saxmundham, World of Fish in South Lowestoft Industrial Estate and Londis Supermarket in Kessingland. organic teas and Leonidas chocolates. LeoвЂ™s Catering provides for private and corporate functions. At LeoвЂ™s Delicatessen youвЂ™ll find everything from Hamish JohnstonвЂ™s fine cheeses and charcuterie to home-cooked lunch dishes and deli sandwiches. It also stocks freshly baked bread, local dairy products, a wide range of local cheeses as well as mustards, chutneys, marinades, dips, jams, Simply Delicious is an artisan bakery deli and cafГ© also specialising in catering. This award winning business is based in the town of Leiston MS Catering was established in 1999 by Brazilianborn, Maria Santos. Maria runs Eat Anglia - a lovely eat in or takeaway deli in the village of Earl Soham. The Organic Shop in Fornham All Saints is truly organic. Nearly all their produce is organic other than wild produce such as fish & game. Their customers are surprised to find out everyday products such as eggs, bread, meat and fruit & vegetables are usually cheaper than the supermarkets...... fresh local organic produce cheaper! Many people perceive organic produce to be more expensive, but this is mostly a myth. Products such as high quality biscuits are probably more, but this is the extra high quality you are buying. Like for like, they compete and are usualy cheaper than most other stores. The deli way of life Bob Foyers, proprietor at the Bistro at the Deli in SaxmundhamвЂ™s High Street, is passionate about delis and all they have to offer. In conjunction with Will at Hamish Johnston, heвЂ™s established a website called www.loveyourdeli.co.uk. The concept is to enable all delis, farm shops and butchers that sell cheese to have an opportunity to promote their business for free. It also highlights to the public the great array of independent shops in East Anglia. Every listed deli has the opportunity to update their listing, create an article or press release about their business or make and add an event. Bob says, вЂњWe believe, that given the chance to do so, people prefer to buy from a traditional shop rather than from a faceless supermarket. Love Your Deli aims to help customers to discover their local shops. вЂњWe believe that itвЂ™s time that local delis and farm shops squared up to the competition, embraced the internet and joined forces to provide their customers with a viable and convenient alternative to the supermarket giants. вЂњOur aim is simple, to be East AngliaвЂ™s favourite means of linking customers with quality local independent DeliвЂ™s and farmshops.вЂќ Delis Voted best delicatessen in the Suffolk Food and Drink Awards 2010/2011 our passion for all things delicious is at the heart of what we do 39a Earsham Street, Bungay, Suffolk. NR35 1AF. 01986 894754 SIX GOOD REASONS TO VISIT YOUR LOCAL DELI Open Monday to Saturday 9.00am until 5.30pm It keeps your money within local communities It encourages job creation within small businesses It reduces food miles & has less environmental impact It empowers your High Street It encourages regional variety It builds relationships with people who know about food, and care about the produce they are selling Earsham Street Deli's latest venture an emporium for delicious produce from Suffolk, Norfolk and beyond cafe upstairs - shop downstairs Norwich Road, Mendlesham, Suffolk. IP14 5NQ. 01449 766344 open Monday to Saturday 10.00am until 6.00pm and Sundays 10.00am until 4.00pm 59 Delis The modern deli вЂ“ a melange of words, meanings and foods 60 вЂњDelicatessenвЂќ is вЂ“ on the face of it at least (although opinions vary!) - a German word, which arrived in the English language around 130 years ago. Roughly translated it means вЂњdelicious things to eatвЂќ. This is food that is normally locally sourced, produced /grown/bottled/brewed or whatever, with love and care. Local foods may well be supplemented with high quality, low production foods and drinks, with many priding themselves on sourcing the very best. ItвЂ™s in the nature of the owner of the deli to maintain standards, and many will go to great lengths to source produce from the smallest enterprise, often exclusively. Depending on the size of the deli, there may be a section for home-wares, cooking and baking equipment, tableware, cookery books and even tourist information. But wherever you go, you can be certain that youвЂ™re buying from a local shopkeeper who вЂ“ like his or her suppliers вЂ“ takes a pride in what they do, buys carefully and well. Ask about provenance and youвЂ™ll almost certainly be deluged with information! Look out for local cheeses, cured meats and cold cuts, salads, pickled vegetables, dips, olives, breads, cheeses as well as cookies, locally produced honey and preserves, tea, coffee and luxury chocolates. And if you stumble across a deli with a dining area, then youвЂ™re truly in for a treat вЂ“ expect fine coffee, homemade bakes and savouries. A memorable food experience With a range of artisan cheeses often extending to over 80 fine English and classic continental varieties, itвЂ™s easy to see why More Than Memorable Cheeses, in Dial Lane Ipswich, is known for the food that makes up its name. Contemporary blue cheeses sit alongside much loved traditionals, local products alongside well established stalwarts of the cheese world. Whether you like strong cheddars, spicy blues or soft cheeses that ooze both quality and flavour, More Than Memorable Cheeses is the place to come. If making up a cheeseboard for your dinner party or catering for an event, More Than Memorable Cheeses has the expert knowledge to help you find what you want. They even supply whole cheeses for wedding вЂњcheese cakesвЂќ, the alternative to conventional wedding cakes that continue to grow in popularity. But as you enter this lovely shop, which occupies one of Dial LaneвЂ™s 15th Century listed buildings, the first thing that catches your eye is something else that the store is known for. An enticing and colourful range of the finest Belgian loose chocolates looks straight back at you as you cross the threshold into this delicatessen that offers a diverse range of quality foodstuffs ranging from a growing array of quality charcuterie to continental treats and local fine produce. Local is very much a theme in the store. Owner of the store, Neal Gordon, who took over this long established business in January of 2012, is keen to develop this. вЂњAside from the cheese and chocolate counters, about 60% of our product is locally produced and these products compliment the continental classic products also on offerвЂќ. Delis Taking a tour of this well stocked and easy to browse store we find another hidden treasure, the broadest range of East Anglian bottled ales weвЂ™ve seen. вЂњAll the beer is localвЂќ, says Neal Gordon, вЂњwe wanted to support local brewers that produce really good alesвЂќ. Providing customers with new and varied taste experiences is an important aspect of More Than Memorable Cheeses approach. Every Saturday, thereвЂ™s a taste table which provides shoppers with the opportunity to try different products. Usually thereвЂ™s a theme: local products, strong cheeses, pickles etc. sometimes these taster events are used to showcase new products and get customer opinion. That willingness to help the customer with their taste experience extends both through the knowledgeable and helpful staff in the store and the ways in which the store seeks to help its customers, especially those with special dietary needs. Recently every shelf product in the shop has been labelled to indicate if it is sugar, diary or gluten free. Whilst some products are clearly marked by producers with dietary information this is not always the case and Neal says, вЂњI wanted there to be a clear way to help customers who need Gluten, Sugar or Dairy free products and make it obviousвЂќ. So whether you are looking for the best in fine food, the best in cheese, trying to find the right gift for a food lover, sourcing gift hampers for personal or corporate gifts or trying to cater for an event, More Than Memorable Cheeses is the place to look. And if that is not enough, come along at lunch time and grab one of their tasty filled baguettes using cheese taken straight from the cheese counter вЂ“ certainly visiting this store will be a memorable experience. 61 Bread High flying chef and baker is back in town And heвЂ™s brought all his varied skills to bear on his new venture вЂ“ that of producing bread, wholesale, to some of the finest restaurants in the East of England. The list of buyers goes on and on, but includes Chris CoubroughвЂ™s Flying Kiwi Inns in north Norfolk, the Hotel Victoria in Lowestoft, Wine Vaults and Waveney House Hotel in Beccles and AdnamsвЂ™ Cellar & Kitchen store in Southwold. And вЂ“ far from having a team to command вЂ“ JohnвЂ™s running the whole show, from baking and delivering to ordering supplies and banking. He started up the Penny Bun Bakehouse in 2010, but his reputation preceded him and orders have piled in. This means, as he says, he regularly works 18 hour days. HeвЂ™s worked with some of the greats in the hospitality industry вЂ“ Heston Blumenthal, Michel & Alain Roux and Raymond Blanc. HeвЂ™s travelled and worked across the world вЂ“ in SE Asia, New Zealand, Brazil and USA. And now John Spillings has settled in... Lowestoft! ItвЂ™s the most recent step in a sparkling career thatвЂ™s seen him work in several Michelin starred restaurants including BlumenthalвЂ™s Fat Duck, BlancвЂ™s Manoir aux Quartre Saisons and the RouxsвЂ™ Waterside. HeвЂ™s worked in cafes in New Zealand, appeared in several TV series (BlumenthalвЂ™s вЂњThe FeastвЂќ, which recreated dishes from the past in unique and spectacular style and BlancвЂ™s вЂњThe RestaurantвЂќ where contestants competed to open their own restaurant) and learned skills that include veg prep, baking, patisserie, desserts, chocolate working and more. 62 Of course, there are bakers and bakers. John, with his decades of experience in all areas and at all levels of catering and hospitality, brings something quite different to bread making. He sources flour from several sources вЂ“ including Maple Farm in Kelsale, Suffolk, but also from Marriages Mill in Chelmsford and some varieties from France. He explains, вЂњItвЂ™s not a simple matter of using just one flour for each recipe. With every single variety of bread that I bake, I blend the flour so I get exactly the results that I want.вЂќ But to go back to the beginning... why Lowestoft? Well, JohnвЂ™s a local lad (from Henstead, near Beccles) and trained in catering and hospitality at Lowestoft College. But a stroke of luck set him on his way вЂ“ making friends with Chris Coubrough at the Flying Kiwi Inns, who suggested, to the then 18 year old John, a job at the Horn of Plenty in Devon. Not only is the restaurant, which is just outside of Tavistock, Michelin starred with a wonderful reputation, itвЂ™s renowned for nurturing talent. The Horn of Plenty has the honour of being the first restaurant to award Michelin stars to a female chef. And it can now add to its credentials, the nurturing of one of the East of EnglandвЂ™s own! WeвЂ™re delighted to welcome him back on home soil. Bread Grist to the mill article contributed by reader, Cathie Livesey Any grist (meaning corn) which was brought to the old watermills and windmills for grinding was good for business, for without it the mills would have remained idle! The full phrase вЂњallвЂ™s grist that comes to the millвЂќ meant that everything brought to the mill would be made good use of and not be wasted. It is still used to this day as another way of expressing thanks for a gift, or offer of help to further a cause, and implies that all contributions and offers of assistance, large or small, are welcome. Watermills were used by the Greeks during the 1st century BC, while the oldest known windmills used for grinding corn were those in Persia (Iran) in the 7th century AD. The Domesday Book records that 5,264 watermills were in use in Britain between 1080 and 1086 AD. Windmills first appeared in England during the 12th century and at one time there were 10,000 of them! A gradual decline began at the beginning of the 19th century, and the numbers had dwindled to around 300 by the 1930вЂ™s. The relics of many can be seen around the countryside today, though there are probably only a few dozen working today. The grinding machinery was massive, intricate, and heavy and gives rise to the expression вЂњto go through the millвЂќ meaning to have a hard time, or to learn something thoroughly by training and gaining long experience. вЂњRun of the millвЂќ on the other hand, refers to anything average or ordinary. 63 Competition The big 2012 giveaway The great Jubilee munch! This exclusive biscuit collection marks 60 years of Her MajestyвЂ™s reign. The Diamond Jubilee Biscuit Tin consists of 13 of the finest vanilla-based biscuits, hand iced to perfection. The tin contains six вЂњbunting biscuitsвЂќ, two royal crowns, a commemorative postcard biscuit, two silhouette image biscuits inspired by our coins and royal mail stamps and two union jacks. The union flags are printed on rice paper. ItвЂ™s a great Diamond Jubilee gift idea. The Diamond Jubilee Biscuit Tin costs ВЈ29.99 and is available at www.biscuitvillage.co.uk To be in with a chance of winning a tin of these very special celebration biscuits, simply answer this easy question: What was the date of Queen Elizabeth II Coronation? Send your answer to: [email protected] with your name and address before 20th June 2012. The winnerвЂ™s name will be drawn at random. 64 64 A sporting chance Ulster Weavers, who are renowned for some of the nicest textiles around, are celebrating the London Olympics 2012 with some fabulous souvenir aprons, tea towels, shopping bags and much more. So we were delighted when they offered some of their stylish Olympic themed oven gloves (normal retail prices approx ВЈ16) for a reader giveaway. WeвЂ™ve four pairs to give away and youвЂ™ve a sporting chance of winning some if you can answer this simple question. When was the last time that London hosted the Olympics? Send your answer to: [email protected] with your name and address before 20th June 2012. The winnerвЂ™s name will be drawn at random. Check out the full range of their exciting products at: www.ulsterweavers.com Back in 1952 the way we were As we celebrate Her MajestyвЂ™s Diamond Jubilee with a wide range of food and drink, itвЂ™s interesting to look back and reflect on what life was like for Britons when she acceded to the throne. Britain was still recovering from six years of war, rationing was still to come to an end, and the typical diet was вЂ“ compared to todayвЂ™s variety of foods вЂ“ bland and boring. Some foods were actually in shorter supply, post-war than during! But it wasnвЂ™t all bad, many people believe that the population enjoyed a better diet вЂ“ whilst high in fats, it was relatively low in sugar. Many people were very reliant on local shops, local farms and home-grown produce. The vast majority of children enjoyed a hot and filling school dinner, and home baking and home cooking were necessities for the vast majority of the population. TYPICAL RATIONS Jubilee Prior to 21st February 1952, the rations for one week per person were: 1oz cheese 2oz tea (about 20 teabags today) 2oz jam 4oz ham or bacon 8oz sugar 1 shillingвЂ™s (5p) worth of meat 8oz of fats (only 2oz of which could be butter) Fish was never rationed, although prices rose steeply during the war. Alcoholic drinks, similarly, were not rationed, although bartenders needed to ration it, and it was not unusual for bars to run out! Gradually restrictions on food eased, but it was not until mid 1954 that food rationing ended. Even so, many foods remained in short supply. In celebration, everyone was allowed an extra pound of sugar and 4oz of margarine for the Coronation in 1953. THE HOUSEWIFEвЂ™S LOT When the forces returned from WW2, women were encouraged to stay at home to make way for returning heroes. With few household appliances, her lot was hard. Only 15 percent of households owned a fridge as late as 1957. Compared to today, food accounted for a huge proportion of the family budget вЂ“ typically around 30 percent. This was the era of the local butcher, baker, greengrocer, etc. To receive rations, families needed to вЂњregisterвЂќ with a specific grocer and butcher. Housewives would usually shop each day, queuing up for butter, coffee, cheese, etc. to be weighed out and packaged in brown paper. 65 THE TYPICAL MENU Families typically ate more carbohydrate than today. Filling foods helped compensate for the lack of meat, fish and dairy produce. The typical family would have eaten meat and two veg, macaroni cheese, fish on Fridays, and cooked puddings such as rice, semolina, tapioca or sponge pudding and custard. Fruit and veg would be in the shops only during their season. Strawberries would be available for only a few weeks in summer, but tinned peaches, pineapple and pears started to appear on the shelves during the 50s. Vegetables, similarly, were eaten according to season вЂ“ root veg in the winter, replaced by salads, peas, beans, etc. during the summer. ONE READERвЂ™S MEMORIES Spam and corned beef were staple foods and a luxury was a pancake (with eggs being rationed) or a roast dinner! Living by the sea, she would get to taste the occasional lobster, but more commonplace would be grey watery vegetable and black-eyed potatoes. For younger people, favourites were macaroni cheese, mashed potatoes with cheese and fish paste sandwiches. Like many of her generation, Mrs Allen learned to cook and bake at home and has fond memories of homemade cakes, buns and scones, with clotted cream sourced from a nearby farm. She says that those able to eat out in London were discovering foreign foods Indian meals from VeeraswamyвЂ™s (off Regent Street) and ChoyвЂ™s Chinese (on KingвЂ™s Road). CHANGING DIETS Sue Allen, who now lives in Southwold, recalls eating at the In & Out Club, the Navy & Military in Piccadilly, where she enjoyed ham and cucumber sandwiches, cold chicken with salad or cheese & tinned pineapple. As war came to an end, inspirational cooks like Elizabeth David opened British eyes to more interesting cooking. SheвЂ™d spent the war years in France, Greece and North Africa and was determined to have an impact on the dreary British diet. WISSETT WINES Celebrate the Queens Jubilee with the GLORIANA SPARKLING WINE from Wissett Wines 3 FOR 2 OFFER RRP ВЈ21 Please quote Flavours of Suffolk when ordering Valley Farm Vineyards, Wissett, Halesworth, Suffolk IP19 0JJ 01986 785535 www.wissettwines.com "Gloriana" sparkling wine - named after Elizabeth the First in honour of the Queen's Jubilee 66 Jubilee Jubilee Her вЂњMediterranean FoodвЂќ published in 1950, was credited with beginning to transform the British diet. or e oas lor a a If you want to toast the British monarchy in style, then what better than one of our own locally produced and fermented wines? mented wine, in celebration of 60 Glorious Years. Called Gloriana, itвЂ™s a 12 percent alcohol brut rose wine. ItвЂ™s derived from a blend of classic wine varieties, Pinot Noir, Pinot Meunier and Auxerrois. The producers describe it as having вЂњa fine mousseвЂќ and presenting вЂњhints of soft fruits and brioche on the palateвЂќ. Wissett Wines, close to the Suffolk/Norfolk border, have produced a traditionally bottle fer- The Orwell Hotel Felixstowe Afternoon tea Summer events 2012 The perfect way to celebrate a birthday, baby shower or just meet friends for a treat. The Orwell Hotel offers fantastic afternoon tea from just ВЈ9.95 per head Monday 4th June Jubilee Summer Garden Party Featuring Champagne Music ВЈ20.00 Per Person Ladies do Lunch at The Orwell Hotel Every second Wednesday of each month from March, why not come and see Head Chef Mark Allen show you how to prepare some great dishes. After the demonstration enjoy a superb two course lunch prepared by Mark and his team in the elegant surroundings at the hotel. 12 noon for a 12.30pm start. There will be various themes each month with some mouth-watering dishes ВЈ16.50 per person Thursday 5th July Olympic Torch Celebration Afternoon Tea & Traditional Jazz Featuring Gipping Valley Stompers ВЈ15.00 Per Person Saturday 25th August 40's Night Dinner Dance Featuring Tyler & Kemp ВЈ40.00 per Person Sunday 26th August Annual Summer Garden Party Featuring Stephanie Mackentyre ВЈ20.00 per person The Orwell Hotel Hamilton Road, Felixstowe, Suffolk, IP11 7DX Call: 01394 285511 Email: [email protected] 67 Sausages Sausage Competition Winner Great British Banger competition winners Nine year old Jasmine was delighted, and is planning to eat a lot of sausages in the future вЂ“ sharing вЂњsome, if theyвЂ™re lucky!вЂќ she says, with parents, Fiona and Pat Carlin. We had dozens of entries into the Great British Banger competition to win a kilo of sausages each week for three months, which ran in our magazine at the beginning of the year. Rod at The Sausage Shop in Trimley St Martin was delighted at the inventiveness of our readers. He says, in the end, it came down to practicality. вЂњSome ideas were terrific вЂ“ quite weird and wonderful - but were far too expensive to make. The winning flavour was Pork & Branston Pickle, which weвЂ™ve already produced and has gone down really well,вЂќ said Rod. It was invented by Greg Page of Woodville Road in Ipswich. He says heвЂ™s a bit of a whizz in the kitchen, particularly at Christmas, 68 Winner Greg Page with Rod when he makes several varieties of sausage rolls for partner, Sue, and the family. This combination is an established favourite. Rod considered two other ideas вЂ“ Sweet & Sour and Five Spice вЂ“ to be of such great merit, that heвЂ™s giving ВЈ10 vouchers to Mary Warner of Digby Road, Ipswich and John Cardy, of High Road West, Felixstowe, respectively. In the kidsвЂ™ category, first prize went to Jasmine Carlin of Martlesham Heath for her Pork, Bacon & Tomato combo, which is set to go into production soon. Junior winner Jasmine Carlin Local Producer Food as nature intended suits our lifestyle - a high-raw, organic, vegan diet.вЂќ MerrynвЂ™s business - Raw Delights provides a range of gourmet raw vegan granolas, crackers and heavenly bites. All products are wheat/gluten free, and certified organic by the Soil Association. TheyвЂ™re sold locally in Colchester, Sudbury, Hadleigh and Manningtree, online and at health events and festivals around the UK. Merryn says: вЂњThe вЂ�averageвЂ™ diet now has a high proportion of processed and cooked foods. If you ate porridge for breakfast (cooked), a sandwich at lunchtime (bread, processed and cooked, possibly with cooked meat, or processed cheese filling, or high-fat creamy dressing), then a вЂ�meat and three vegвЂ™ dinner - that is an almost totally cooked-food day.вЂќ Since arriving in the UK from Australia 10 years ago, Merryn Ironmonger has done everything from admin, to GP practice manager, to lambing assistant, with lots of travel and voluntary farm work thrown in for good measure. Her life changed forever in 2006, when she and her husband came across their first raw vegan restaurant, Cafe Gratitude, in San Francisco. She says: вЂњI never knew that there were so many people who only eat foods вЂ�rawвЂ™. вЂњI discovered that the reasons for choosing raw are many and varied. I started experimenting and researching the raw food movement, and made some mistakes! But now we eat in a way that вЂњMy products donвЂ™t constitute the вЂ�raw food lifestyleвЂ™! I see them instead as an aid to busy people, who want healthy snacks, but donвЂ™t have the time to make them themselves.вЂќ Raw Delights products are available online from www.rawdelights.co.uk She says that, by contrast, the main benefit of raw food is that the nutrients the vitamins and minerals, the protein, the enzymes etc. remain naturally intact, whereas cooking food destroys a lot of its life-giving energy. She adds: вЂњFresh fruits and vegetables are full of non-digestible fibre great for keeping the digestive system moving and congestion in the colon accounts for many physical problems. 69 Eat Local Credit crunching through Historically a family would have a roast joint for lunch on a Sunday, cold meat on the Monday (the day traditionally set aside for household chores) and the leftover meat would be used to make a dish such as ShepherdвЂ™s or Cottage Pie on the Tuesday. With food prices accelerating and huge rises in the average familyвЂ™s shopping bill, thereвЂ™s never been a better time to look at whatвЂ™s available locally, for free and in season. WeвЂ™ve been working with the organisers of British Food Fortnight (27th July to 12th August), to come up with some great ideas to help you stretch the budget, yet still celebrate the diverse and delicious food that our lovely county produces. DonвЂ™t shy away from paying a few pennies more for quality. Nine times out of 10 you will be buying a product that is more economical in the long run. For example quality bacon and chicken shrink less when cooked as less water will have been added. Spending the same amount of money on a small piece of flavoursome cheese as you would on a large more bland piece of cheese means that you will need less of it to satisfy your taste buds. Eat seasonal produce. When food is in season there is usually an abundance of supply and therefore seasonal produce is often on special offer or very cost effective. Use your freezer wisely and take advantage of lower prices. Cook from scratch. Buy raw meat and fresh fruit and vegetables rather than expensive ready-made meals. Adapt your recipes to what is on special offer. In some instances it may be a case of substituting one type of meat for another, for example chicken for pork or lamb for beef. Buy cheaper cuts of meat. Some cuts of meat are less вЂ�fashionableвЂ™ and therefore cheaper than others. This does not mean that the meat is of a lesser quality. We tend to equate eating 70 quality with tenderness and succulence so it is important to use the correct cooking method for that cut of meat. Tougher cuts benefit from longer, slower cooking whereas tender cuts can be cooked more quickly at a higher temperature. Your slow cooker can be your new best friend!Buy joints or full carcasses of meat and use all of it imaginatively. Buy a whole chicken rather than chicken breasts, a leg of lamb rather than lamb chops and use the bones to make stock for soups and the left-over meat in sandwiches, curries and stews. Buy foods with high nutritional content to get more bang for your buck. Did you know, for example, that potatoes are the largest single source of vitamin C in the UK diet? They also contain potassium, magnesium, zinc and copper вЂ“ minerals essential for life вЂ“ and there is more iron in a serving of new potatoes than in a portion of steamed spinach or a pint of Guinness! So pad out your meals with British potatoes rather than pasta or rice. Eat Local local food Shop imaginatively. Break out of the routine of your normal weekly shop to explore different shops that carry different special offers. Building a relationship with your local shopkeeper, butcher or grocer means you are more likely to be kept up to date with what is good value when you visit. вЂњAfter all, food is more than merely fuel for our bodies because what we eat affects our health and mood. So shop smart and seek out the best food you can afford - not just the cheapest!вЂќ Look at the label as well as the price. Many British food products are part of assurance schemes that specify the standards to which they are produced. Sourcing products that are part of these schemes is the best way of buying quality produce that is fully traceable to the producer. Pick your own. What is better or healthier than being able to enjoy fresh fruit and vegetables that you have selected and picked yourself? Most PYO farms are competitively priced in comparison with local supermarkets during the height of each cropвЂ™s season. Grow your own. Eating food you have grown yourself - even if it is just a lettuce! - is immensely satisfying. Potatoes, herbs and carrots are easy to grow and you do not need much space to do so. Forage for your food. British Food Fortnight is the ideal time for blackberry picking. Also look out for juniper berries, which are particularly good with game, and elderberries, which are lovely added whole to apple pies. Britain is a green and pleasant land so even in towns and cities there are plenty of spots away from roads where you can forage. Alexia Robinson, organiser of British Food Fortnight, says: вЂњNow more than ever people want the best value for money - but value is not just about price, it is also about quality. Good food is one of the great pleasures of life and shouldnвЂ™t be something we deprive ourselves of in these harsh economic times. 71 One manвЂ™s meat... a dogвЂ™s poison Question: I have been giving our dogs leftover casserole (and they particularly seem to love mild curries), is this OK? Answer: The short answer is NO. So many foods that we enjoy are potentially damaging to animals, and your dog canвЂ™t cope with them in the same way. Onions in any form, raw or cooked (as well as chives, and to some extent, garlic) are toxic to dogs and cats. They can cause destruction of red blood cells leading to potentially life threatening anaemia. While occasional small amounts are unlikely to lead to symptoms, if they frequently ingest them then it will lead to problems. The list of potentially harmful foods goes on, and includes apple, apricot, peach, plum and cherry stones (the rest of the fruit is not harmful), green parts of tomato, nutmeg, tobacco, alcohol and potato peelings or green potatoes. We frequently see dogs that have swallowed various foodstuffs whole, such as corn cobs, bones, peach stones, etc. When they lodge in the digestive 72 tract major surgery may be needed to avoid fatal consequences. If despite your best efforts your dog manages to acquire some forbidden food, seek veterinary advice before symptoms develop. If action is required it is best taken before there has been enough time to absorb all the potential poison from his gut. Robert Hill, Barn Veterinary Practice Barn Veterinary Practice is at Copdock and Ashcroft Rd, Ipswich. Tel: 01473 730213. Open 7 days a week with 24 hour emergency service provided by their own vets in their own surgeries. www.barnvets.com Animal Care 73 Markets Farmers Markets Name Assington Beccles Easton Felixstowe Halesworth Harkstead Hartest JimmyвЂ™s Farm Kesgrave Market Lavenham Long Melford Lopham Rickinghall Risby (Indoor) Snape Maltings Southwold Stanton Stowmarket Sudbury Wickhambrook Woodbridge Dates for your diary Frequency 2nd Sunday of each month 1st & 3rd Saturday of each month 4th Saturday of each month 2nd Saturday of each Month 2nd Saturday of each month 3rd Saturday of each month 1st Saturday of each month 1st Saturday of each month 3rd Saturday of each month 4th Sunday of each month 3rd Saturday of each month 4th Saturday of each month 2nd Saturday of each month 1st Saturday of each month 1st Saturday of each month Every Friday of each month Every Saturday of each month 1st Friday of each month Last Friday of each month 2nd Sunday of each month 2nd & 4th Saturday of each month National Vegetarian Week Monday 21st May - Sunday 27th May 2012. This is the UKвЂ™s annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle. More information from www.vegsoc.org. Suffolk Food and Wine Show Giffords Hall, Saturday 30th June and Sunday 1st July The show celebrates all that is great about food and drink in Suffolk and the East of England with a wide range of exhibitors and opportunities for tastings. 74 Place вЂњThe Barn at Assington, The StreetвЂќ Beccles Heliport Easton Farm Park Mannings amusments Halesworth Town Centre Village Hall Hartest Peartree Farm вЂњPanning Hall, WhersteadвЂќ Kesgrave Scout Hall Village Hall Village Hall Village Hall Village Hall Risby Village Hall Snape Maltings Adams Cellar & Kitchen Store Wyken Vineyards Market Place St PeterвЂ™s Church Wickhambrook Memorial Hall Community Centre 6th annual Wissett Plough Beer Festival Near Halesworth, 20th вЂ“ 22nd July For information and to make bookings for camping, please call 01986 872201. British Food Fortnight 27th July to 12th August 2012 will be the most patriotic year in our lifetimes with the Diamond Jubilee and the arrival of the greatest sporting event in the world on our shores. What better way to express patriotism than through food? Time 10am - 2pm 9am - 1pm 9am - 1pm 10am - 2pm 9am - 1pm 9am - 12 noon 10am - 12.30pm 9am - 1pm 9am - 12.30pm 10am - 1.30pm 10am - 1pm 9am - 12.30pm 9am - 1pm 9am - 1pm 9.30am - 1pm 9am - 12.30pm 9am - 1pm 9am - 1pm 9.30am - 1pm 10am - 1pm 9am - 1pm WeвЂ™ve a huge opportunity to showcase the best of British to the world. Food and sport go hand in hand and the plan is to have the whole nation feasting on British food as they cheer our Olympic sportsmen and women. More information from: www.lovebritishfood.co.uk www.suffolksalami.co.uk 75 KesgraveвЂ™s New Market Sparks Huge Interest Here at Flavours, weвЂ™re big fans of the farmerвЂ™s market. TheyвЂ™ve only been around for about 15 years, but suddenly, theyвЂ™re everywhere. Often theyвЂ™re held in barns in a real rural setting, but increasingly theyвЂ™re springing up in town centres, in village halls, in car parks and on waterfronts. One of the most recent arrivals is the Kesgrave Market, and in this case, itвЂ™s a Council initiative to provide wider choice for local people. The appetite for this form of buying and selling shows no sign of abating, according to Mandy Camilleri, the manager. SheвЂ™s seen the market grow in just six months into a popular, busy and friendly monthly event. In a masterstroke, the market has been combined with a Country Market, which is held weekly and is perfect should you fancy a homemade scone, a bacon buttie with a cuppa, when your shopping basket starts to weigh you down! The two events are run separately, but compliment each other. Visit the Country Market and thereвЂ™s produce grown in 76 gardens, jams and marmalades cooked in local kitchens, and much more, but on a small scale. Kesgrave Market hosts many of the well known names in the area вЂ“ Suffolk Farmhouse Cheeses, Newbourne Farm Shop, a popular and thriving market garden venture, Newbourne Pork, Sutton Hoo Chicken and, a recent addition, beef and lamb from Lux Farm in nearby Rushmere, as well as fruit and juice from High House Farm. The list of stall holders is growing and Mandy frequently adds new names and offers to the website: www.kesgravemarket.org.uk. Kesgrave Market is held the third Saturday of each month, and is open from 9.00 am through to 12.30 pm. Forthcoming dates include 19th May, 16th June, 21st July, 18th August and 15th September. During the summer months itвЂ™s likely that some stallholders will choose to trade outside in the fresh air. The venue, Kesgrave Scout Hall, is in the very shadow of a Tesco store, and the wider area is undoubtedly well provided for with the major supermarkets. Mandy believes, despite this, that thereвЂ™s a real Farm Shops need for an alternative. вЂњFor the farmer and producer itвЂ™s a way to directly sell farm-fresh produce to the public, thus cutting out the middleman. It means a lot to local producers to be able to sell this way вЂ“ goods that they produce themselves, that are traceable and truly support the local economy. And we know from customer feedback that they really appreciate food thatвЂ™s grown and produced with a passion, and is locally sourced,вЂќ said Mandy. Willow Tree Farm Shop Lower Road, Glemsford, Suffolk CO10 7QU 01787 280341 For the freshest home-grown and local fruits and vegetables. All your essentials, reasonably priced and sourced locally Not forgetting BBQ & winter fuel too! Open 7 days a week. Brian & Jane Parkin Breeders of Quality rare and traditional breed Pork, Lamb and Mutton. Rare breed Hog & Lamb roasts a speciality. Telephone 01508 536549 [email protected] Oaktree Farm, Shelton Common, NR15 2SH. Holton Orchards & Farm Shop Own grown apples (20 varieties) Own grown Plum (5 varieties) Our own Apple juice Calor Gas Stockist, The Street, Holton, Halesworth, Suffolk IP19 8PN Open 7 days Mon 9-1 Tue - Sat 9-5 - Sun 10-12 Free easy parking TEL: 01986 873142 www.holton-orchards.co.uk 77 Pubs Pubs Rumburgh Buck Westleton White Horse The Buck at Rumburgh is an unspoilt 16th Century village freehouse. In the picturesque village of Westleton is this perfect village pub. With its large beer garden, beautiful stone-floored dining room and warm welcome, itвЂ™s a delight for all visitors. It has been listed in both CAMRAвЂ™s Inventory of Outstanding and Historic Interiors and the Good Beer Guide every year since 2005. It was voted CAMRAвЂ™s Suffolk pub of the year in 2007 and is currently North East Suffolk pub of the year for 2012. The Buck is open 7 days a week offering home - cooked Lunches and evening meals everyday from 12-2pm and 7-9pm. 78 Call in for a quick pint of Adnams (thereвЂ™s plenty to choose from at the White Horse!), a tempting lunch or supper or stay for bed and breakfast in one of our comfortable rooms with free wi fi available. Landlords, Rick & Jennie Powling, who took over the pub in September 2006, offer a warm welcome to all. The Castle Inn, Framlingham Standing next to FramlinghamвЂ™s magnificent castle is The Castle Inn pub, run by Alan and his wife Henri. ItвЂ™s a great place to meet, eat and drink with its lovely courtyard and views to the castle. ItвЂ™s fast earning a reputation for its quality of food, beer and service, with the chef recently featuring in the Cookery Theatre at the Framlingham Country Show. The pub is also growing its reputation as a music venue with the ever popular вЂ�Open MicвЂ™ nights, the 2nd and 4th Sundays of each month, drawing in regular and new customers either listening or performing. Shadingfield Fox This English country pub and restaurant nestles in the rolling Suffolk countryside, seven miles south of the lovely market town of Beccles on the A145. A 16th Century coaching inn, it maintains a traditional feel, thanks to sympathetic restoration by the owners, offers a warm welcome and boasts some of the finest food, wines and beers in the area. The sun shaded terrace in the summer and in front of the crackling wood fire in the winter are the perfect spot to enjoy English food from an ever changing menu of locally sourced food.