The Elms, Suffolk

Appetiser: Braised Fennel, Cod and Dill Oil Lunch: Roast Leg of Lamb, Hasselback Potatoes, Cavallo Nero, Pan-Fried Garlic Brussel Sprouts Dessert: Apple, Ginger Pudding with Caramel Sauce, Stem & Crystalised Ginger Ice Cream Sunday Lunch with a nice visit from Alan & Sue.  We have been working on some of these dishes and so you will see that with different guests,  we serve the same or similar menu Leg of Lamb was from Swiss Farm, great value at £18 for a good sized leg.  Roasted in the Monolith, basted with Rosemary & Garlic Oil.  Served pink. Hasselback went perfectly again. I should thank Wendy & Chris for my 'Hasselback Cutter' which was my Christmas gift from 2019 Whilst there are other ways of cutting Hasselback this does make it very easy.  And you can Hasselback away Here is a link to the cutter.  but it is available on other sites It has taken quite a while to work out the best way to cook Hasselback potatoes... Add small slivers of...

 We are on the verge of another National Lockdown.  This will mean no entertaining indoors, all non-essential retail including restaurants and bars will be closed. A little dinner party for 6 on a Friday evening feels very grown-up. What an eventful evening.  Georgina & Ron  with their new puppy Max along with Carol & Simon without Rigsby their Schnauser who is a regular guest for Maggie.  What an eventful evening Appetiser: Cod with Dill Oil, Roasted Fennel The Appetiser was served without a problem.  This is a dish taken from Stephen Terry.  Fennel gently fried until browned and then oven roasted for 30 minutes, chopped dill added to good olive oil, and cod baked in the oven with just a little aromatics.  Our little twist is we season the cod with one of our flavoured salts Dinner: Reverse Sear Slow Roasted Rib of Beef, Hasselback Potatoes, Cavallo Nero, Cauliflower Cheese, Carrots Braised in Butter  Just as we were plating the main...