The Elms, Suffolk

Breakfast: Bacon Sandwiches Lunch: Mortadella, Artichoke Hearts, Cornichon, Sun Dried  Tomatoes Dinner: Burrata & Piadina, BBQ Belly Pork, Chicken Thighs, Saute Potatoes, Grilled Asparagus, Baked Garlic Brocolli Dessert: Butter Toffee Popcorn Ice Cream, Soused Cherries, Meringue Lunch: Lidl had an Italian week and saw this.  Nice with the artichokes. But then artichokes make many things better Dinner with Lynn & Millie Chicken, Pork & Asparagus Meringue with Popcorn Ice Cream & Cherries Dinner: We had a long-standing reservation this evening for Lynn & Millie.  The weather hold, although a breeze took the edge off the temperature.  But we survived with windbreak and the fire pit. Lynn & Millie have joined us in Italy every time we have rented since 2011 so an Italian appetiser was the right choice. Pork & Chicken in a Korean style bbq sauce with Asparagus which is at the height of the season in the UK....

Breakfast: Toast & Marmalade Lunch: Cold Lamb Sandwich, Branston Pickle Dinner: Baby Back Ribs, Baked Potato Lunch: Something about Lamb and Branston Pickle. Baby Back Ribs Dinner:  Maggie was feeling a little under the weather today, but much better now. But it meant that we had to cancel a visit from Lynn & Millie for a sicially distance aware bbq.  The weather was a little indifferent and rain in the air, so it may have been awkward.  Soon though Baby back ribs, cooked 3-2-1.  Sprinkled with bbq rub, into the bbq at 95c for 3 hours, Oak chunks for smoking.  Then double wrap in foil, and add about 75ml of liquid (Apple Juice, Wine, Dr Pepper etc) and continue cooking for 2 hours.  Unwrap  and slather in bbq sauce of your choice on both sides and cook for a further 1 hour  (  3-2-1 )

Breakfast: Muesli & Cornflakes Lunch: Baguette, Pate & Coleslaw Dinner: BBQ Spatchcock Chicken under a brick, Baked Potato, Roasted Brocolli Breakfast was quick today, we have been working the ride-on mower a bit hard and it developed a fault, so it was collected by our repairers in Debenham Chicken under a brick Lunch: We popped out to the supermarket/s at lunchtime.  Stocked up on some essentials and a visit to Swiss Farm butchers.  I am making more bacon this week, so a loin will be made into back bacon. Dinner: Chicken brined in saltwater for an hour, rubbed with some lemon pepper, herbs and rubbed with oil. In the bbq for indirect cooking until the internal temperature gets to 74c

Breakfast: Muesli & Cornflakes Lunch: Tzatztiki, Hummus, Pitta Bread Dinner: Butterflied Leg of Lamb in Balsamic Marinade, Roasted Garlic Potatoes, Chargrilled Asparagus Lunch: Lunch on the run today, lots of jobs in the garden we wanted to finish, and also some cooking for next week.  Maggie made Shepherds Pie for our neighbour which will do a few dinners, and I made terrines for ourselve for this week.  Details coming soon Butterflied Leg of Lamb & Asparagus Dinner: Half a lef of lamb, boned and butterflied.  Marinade in a bag with Balsamic Vinegar and a splash of Sherry Vinegar, Rosemary, Bay, Garlic & Olive oil for a few hours.  Cooked indirect on the bbq at a medium heat, then directly over the coals to finish (known as reverse sear). Served medium rare Dinner by the Fire Pit This recipe is mastered by our dear friends Paul & Sue Heaver.  Sadly, Paul gave us some bad news last night, King the owner of the Palm Trees Chi...

Breakfast: Bacon Sandwiches Lunch: Ham & Cheese Dinner: Rack of Lamb (Maggie), Sirloin Steak (Steve), Saute Potatoes, Baked Fennel with Cheese, Garlic Mushrooms Breakfast: That was the last of the Old English Home Cured Bacon. I have Smokey and Sweet curing now and ready in a few days. Lunch: Another working lunch whilst we gather the fallen branches in the woods.  I say we but I mean Maggie Rack of Lamb Dinner: A quick rub of garlic and herbs, and a little oil and salt, Same for the Sirloin Steak (NY Strip) and on the bbq to be quickly seared. Searing on the BBQ Potatoes sauteed in a little butter, Fennel bulbs sliced and blanched quickly then baked with a sprinkling of cheddar and parmesan Fennel with Cheese

Breakfast: Boiled Egg & Toast Soldiers Lunch: Ham, Piadina & Pickles Dinner: Cheeseburger, Sweet Potato Fries, Sweetcorn Breakfast: Another of Maggies little egg cup holders Boiled Egg Lunch: Piadina is an Italian flatbread. Traditionally from the Romagna are of Italy. It can be served with Prosciutto, Salad, Italian Sausage & Rocket and a little Cheese, and our favourite Squacquerone di Romagna (a stracciatella cheese - which we have never found outside of Italy) with Rocket Ham & Piadino Cheeseburger Cheeseburger in Brioche Bun Dinner: We have tried making our own burgers, but never been successful.  We can make kofta, meatballs but never hamburger.  So we have shopped around and found our favourites are Gourment Burger from Waitrose  or Aldi Aberdeen Angus quarter pounder

Breakfast: Bacon Sandwiches Lunch: Ham & Mustard Sandwiches Dinner: Ham, Duck Egg & Chips Lunch: We had a working lunch today, whilst having a bonfire and tidying wood in the garden.  We normally have a little 'burning' gnome in the garden that helps with this called 'Alan'. Home Baked Ham Sandwich But sadly of course, he is unavailable at this time so we had to tackle it ourselves Ham on the Monolith Home Baked Ham Dinner: The ham joint we cooked yesterday is large and will serve several meals for us.

Breakfast: Cornflakes & Muesli Lunch: Pate, Coleslaw, Toast Dinner: BBQ Spatchcock Chicken under a Brick, Saute Potato & Brocolli Lunch: We had another beautiful day in the garden, and we feel we are now on top of the planning and planting of our vegetables Maggie makes the quickest Coleslaw around, white cabbage, carrot, seasoning and a little mayonnaise along with the pate for a quick lunch in the sunshine Dinner: A whole chicken spatchcocked, sprinkled with a little bbq rub and herbs. A squeeze of lemon juice and a little oil.  BBQ set up for indirect cooking, place the chicken skin-side down and place a brick wrapped in foil on top and cook for about 40 minutes (to an internal temperature of 74c). It doesn't have to be a brick - a heavy pan will do it. Turn the chicken over and finish over the coals for 5 minutes.  Sometimes nice to brush with a little bbq sauce, or serve as it is Coleslaw Chicken under a Brick Spatchcock Chi...

Breakfast: Cornflakes / Muesli Lunch: Scotch Eggs, Pickles Dinner: BBQ - Baby Back Ribs, Chicken Wings, Garlic Mushrooms, Baked Potato Lunch: We had a lazy morning and then started on an afternoon of gardening.  We had the pleasure of ordering and receiving a 'veg box' arranged  by Bedfield Village Volunteers and Monk Soham Village Volunteers. They have arranged for various suppliers in the area to deliver goods to a central point and then re-distribute them.  Well done all of you - I will add a further post on this fantastic show of community spirit later. Back to lunch. Scotch eggs, 300g of sausage meat, 300 g of pork mince, 6 eggs (plus 2 for coating), breadcrumbs, Mustard, seasoning, herbs and oil for frying. Scotch Eggs & Pickles Scotch Eggs Scotch Egg Ingredients Dinner: Baby Back Ribs cooked in the Monolith Ceramic Grill using the 3-2-1 method (recipe to follow). Chicken Wings - Steve is not a real fan of chicken, hie thinks you...

Breakfast : Home cured Bacon Sandwich Lunch :  Brocolli & Stilton Soup Dinner :  Hot Smoked Haddock, Creamed Cabbage Apple & Bacon, Fishcake Brocolli & Stilton Soup   Smoking Haddock Cabbage, Apple & Bacon Breakfast : We bought a Bacon Curing Kit from Ocado ( Ross & Ross ) when it was on offer (£11.50 - with enough kit to make 6 x 500g bacon joints - from which I cut 20 slices). The whole belly (2.2kilos) cost £15.00 from Swiss Farm.  It proved very successful, although I would butcher the belly to get better-formed bacon.   I also intend to try with a loin of pork to make back bacon, try curing salts instead of using a kit, and to try different meats to make Bresaola and other salumi Lunch : Was a use up of the broccoli and stalks from the previous day Dinner: We have been cooking Hot Smoked Salmon for a while now.  We spotted the fresh haddock on offer at Morrisons and decided to try the same pro...

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