The Elms, Suffolk

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