The Elms, Suffolk

Breakfast: Sausage Sandwiches Lunch: Scotch Egg & Coleslaw Appetiser: Seared Scallops, Grilled Prawns, Wild Garlic & Rosemary Bread Dinner: Hot Smoked Salmon, Samphire, Fennel Salad, Beetroot & Horseradish, New Potatoes Dessert: Buttered Toffee Popcorn 99's Breakfast: Leftover sausage sandwiches made an easy start to the day Lunch: As we had guests we liked to make the garden look neat and tidy, so mowing the lawn and weeding, a quick scotch egg from the coop Garden Dinner with Amber & Michelle Dinner: Michelle & Amber came for dinner in the garden.  We have known them for some while now and it was lovely to be able to get to spend some real time with them and the weather was perfect for a summer dinner.  They are collecting their puppy rescue dog on Saturday morning, so Hobo has Archie for the weekend to play. They are really good friends and it is heartwarming to see them tumble around the garden together Seared Scallops & Prawns ...

Breakfast: Egg & Bacon Sandwich Lunch: Ham & Coleslaw Aperitivo:  Jerusalem Artichoke Crisps. Aperol Spritz Appetiser: Hot Smoked Salmon, Salad Leaves, Beetroot & Horseradish Relish, Lemon Mayonaisse Dinner: Butterflied Leg of Lamb, Balsamic, Garlic & Rosemary, Dauphinoise Potatoes, Baked Fennel with Cheeses, Grilled Asparagus Dessert:  Toffee Popcorn Ice Cream Cornets 99 / Orange & Lemon Cake with Creme Fraiche Dinner Guests We had a 'proper' garden dinner party.  Socially distanced with our maximum gathering of 6 people.  Georgina & Ron, Rachail, Ingrid and ourselves.  Lovely evening weather-wise. We sat and chatted, ate and drank until late in the night.  I only have a couple of photographs of the food and the event, it just seems too rude to take pictures like we normally do, when you have guests. Just a little planning, serving the social groups with individual bowls and spoons etc Jerusalem Artichoke Crisps Ap...

Breakfast: Boiled Egg, Rye Sourdough Toast Lunch: Burrata, Cherry Tomatoes, Piadina Dinner: Lemon, Garlic & Rosemary Spatchcock Chicken, Garlic Courgettes, Braised Fennel with Cheese, New Potatoes Breakfast: There was a loaf of bread I hadn't seen before in LIDL. Crusty Rye Sourdough. Really good LIDL Rye Sourdough Boiled Egg Lunch: The tomatoes were very sweet, the Burrata creamy and delicious.  Perfect lunch in the garden Burrata, Tomatoes & Piadina Dinner:  Not under a brick this time as I made a paste marinade.  Grated zest of a lemon, grated garlic, rosemary, thyme, smoked paprika, salt and pepper, olive oil.  Mix well (best with a pestle and mortar and coat the flesh side, work some of the paste under the skin of the breast and then spread the rest on the skin.  In the bbq not directly over the coals and cook for about an hour.  Rest for 10 minutes. Lemon, Garlic & Rosemary Chicken Braised Fennel & Cheese Sl...

Breakfast: Bacon Sandwiches Lunch: Pork & Chicken Terrine, Beetroot, Pickles Dinner: Turbot & Fennel Baked with White Wine, Seared & Buttered Scallops, Saute Potatoes Baked Turbot & Seared Scallops Breakfast: We are nearly through all of the bacon we cured.  I am thinking about whether to try another ready made pack or make my own mix Lunch: The first terrine is almost finished, after giving some to friends. Pork Terrine Dinner: We visited the fish van in Earl Soham on Tuesday evening and bought a selection.  The prices were reasonable but I have to say I am very impressed with the quality. Turbot is without a doubt my favourite fish and this is so quick and easy . It would work with plaice or other flatfish - but why bother, just find some turbot Wine tonight is one of our regulars, and Maggies current favourite white. £7.50 from the co-op 

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

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