The Elms, Suffolk

Serves 6 Ingredients Mayonaise about half a jar (or make your own with 3 egg yolks, 1tbs mustard, 1 tsp white wine vinegar, 200ml of olive oil,salt and pepper, juice of 1 lemon) 1 scant tsp Brandy A few drops of Tabasco 1 tsp Worcestershire Sauce 2 tbs Tomato Ketchup 1 tsp Lemon Juice Add the other ingredients to the mayonnaise and mix well

Ingredients Makes 12 2 thinly sliced red onons 1 clove of finely minced/grated garlic 100gr gram/chickpea flour or more if needed 1 tsp garam masala (or curry powder) 1/2 tsp ground cumin 1 tsp turmeric a pinch of cayenne pepper or chilli salt & pepper Optional - you could add some whole seeds (mustard / fennel / onion / sesame etc etc) Vegetable oil for deep frying Enough water probably 50/70ml of cold water Method Mix all of the dry ingredients together and then add water to make a thick paste (see picture below) Leave to stand for at least 5 minutes Add the onion mixture and stir well to coat Leave for another few minutes If using a deep fat fryer heat to about 160c or add about 2cm of Vegetable oil to a saucepan and heat to a moderate heat Use 2 spoons to quenelle the onion mix into balls, place on 1 spoon and let it slip into the hot oil Fry gently until crisp and brown  Gram Flour, Spices, Onion & Water Mix to a Paste Shape with s...

This does seem to be complicated, but it is made in stages  Serves 3 or 4 as a main course Or 6 as an appetiser Or fillets of salmon to suit the serving size Ingredients A side of salmon (about 1/1.,2kg) Dry Brine:  Make a batch (400 g of  coarse sea salt (aka kosher salt /  200g of sugar gold or light brown / 2tbs groudn cloves / 6 bay leaves chopped fine or use ground bay leaves) Wood chips for smoking A very little oil Method Fillet the whole side of salmon – although this works if you portion it too and pin bone Take the whole side  - slice through the thickest flesh but not through the skin into portions  like this or thinner I also prefer to make lengthways cuts too – so it is portioned into cubes on the skin – and the brine/smoke gets in deeper Put the salmon in a tray cover with the dry brine and rub gently into the slits Put into the fridge for in a tray again for 45 minutes (any more and it is to...

Serves 2 Ingredients : 2 Turbot fillets 1 large Fennel bulb - sliced thick 1 tbs Olive Oil 2 tbs White Wine Salt & Pepper A few dots of butter Method : Put a baking tray into an oven at 180 (or a bbq over indirect heat) with a little oil, salt and pepper for about 15 minutes Move the fennel to 1 side and add the Turbot skin side down, pour over the wine and season - Bake for 15 minutes. Do not overcook! Remove and dot with butter and rest for 5 minutes

Ingredients Bulk: 250 ml warm water in a large jug 200g salt (any will do) 100g sugar 2litres cold water Dried herbs to taste Smaller Lots: 70 ml warm water in a large jug 70g salt (any will do) 25g sugar 1litre cold water Dried herbs to taste Method Disolve salt and sugar in the warm and water Add to the cold water and stir well Add the herbs In a covered bowl or ziploc bag add the meat and brine For 2" thick meat and less 2 hours is enough add an hour per inch Refrigerate When finished bring to room temperature, pat dry and you are ready to cook

Serves 4 Ingredients Oil for deep frying 400g plain flour - put in the freezer for 15 minutes first 1/2 tsp salt 3tsp baking powder 550ml very cold almost frozen beer (any beer!) 4 pieces of fish ( about 175g/200g each is standard) Method Heat the fat in a deep-fat fryer or chip pan to 185C.  Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. Just before you cook the fish. Position the bowl next to the fryer or pan. Line a plate with kitchen paper ready.  Dip your fish into the batter and then carefully lower it into the hot fat, After about 20/30 seconds agitate the basket or fish gently. Cook for about 4–6 minutes, depending on size, it should be crisp and golden.  Lift out of the fat and drain on kitchen paper then serve immediately. It is something about using cold flour and very cold beer that makes this work so well

Ingredients 1/1.5 litres Chicken Stock 2 carrots - small dice 1 celery stalk - small dice 1 red onion - finely chopped 2 cloves garlic - grated 1 tbs olive oil 1 red pepper - chargrilled and skinned (is best but not essential) and chopped 1 large tomato - skinned (is best but not essential) and chopped 1 small bunch of coriander squeeze of lime pinch of chill flakes a little diced cooked chicken or pork 1 bag or salted tortilla chips 1 avocado (optional) Grated cheese (70 grams) Method Fry the onion / garlic / carrot / celery in the olive oil until soft. Then add the chilli flakes to cook out To skin red pepper - place under the grill until well charred on all sides - place in a zip-loc bag or a bowl with cling film until cool. Then the skin just peels away.  Discard the seeds and skin but retain the juice Add a little of the chicken stock to the softened onion mix and reduce to almost nothing, then add this mixture to the remaining stock and simmer for 10 min...

This is the easy way to make sourdough For Bread or Pizza https://www.sustainweb.org/realbread/bake/jan19_simple_sourdough_starter/?fbclid=IwAR14axdvgxx1xyNSZ-7Z1Pi3tgGG8n1CAMAj8fBpT-YBDwnQvzrW19rVATc

A little trick that works great with scrambled eggs. Peel a clove of garlic and stab it with a fork, use this to beat the eggs for at least 1 minute.  Discard the garlic and cook as you would usually.  It leaves a delicate aroma and taste that you would not recognise as garlic

Ingredients Bunch of brocolli  2 tbsp olive oil 1 teaspoon of rice wine vinegar ( or white wine or cider vinegar) Salt & Pepper 2 cloves of garlic grated  Pinch of chilli flakes Brocolli in Vinaigrette Method Cut the brocolli into small florets, dice the stalk.   Whisk the olive oil / vinegar / salt & pepper / garlic / chilli if using Add the broccoli and leave for about 20 minutes.  Place in a shallow baking tray and bake for 10 minutes at 170c, give them a shake and return for another 3 or 4 minutes, a little crispiness is good.

Ingredients 8 Mackerel Fillets Juice of a Lemon Grilled Mackerel in Vinaigrette Marinade 4 tbsp of Olive Oil 3 cloves of Garlic, grated Salt & Pepper Chopped Parsley Method Clean the fish and pin bone if necessary Make the marinade like a vinaigrette by whisking the lemon / oil / garlic / salt & pepper and pour over the fish to marinate for about 30 minutes Heat a griddle pan or bbq (start with the skin side down) for 2 or 3 minutes - turn over gently - cook for another 2 minutes - serve Notes: Add a handful of bay leaves to the coals for a smokey taste Serve with salad / new potatoes / bread & butter / lemon wedges / horseradish Serves 4