The Elms, Suffolk

Breakfast: Cereal & Muesli Lunch: Pea & Ham Soup Dinner: Ham Hock Terrine, Egg & Chops Lunch: Another benefit of cooking Ham or Ham Hocks is the wonderful stock that is left.  I used dried peas, soaked overnight. Dried Peas for Pea & Ham Soup   Fry some onion and carrot in a little butter, then add the drained peas to coat in the butter.  Add the stock and a little of the ham hock. I also add parsley stalks that I keep in ice (and other herbs) to add to soups and stocks. Cook for 30 minutes or so until the peas are soft and blitz if required. Pea & Ham Soup Dinner: We had some very sad news today, our good friend David Moore, also known to some of us as Wing Commander from his keen interest in aviation, passed away after falling ill in his nursing home.  Our thoughts are with his partner and family.  A simple dinner of Ham Hock Terrine. Dessert: I have a real weakness for Pistachio Ice Cream, and think I may have cracked my S...

Breakfast: Full English, Bacon, Black Pudding, Mushroom, Egg, Toast Lunch: Ham Hock Terrine, Coleslaw Dinner: Roast Belly of Pork, Roast Potato and Vegetables Dessert: Plum & Stem Ginger Crumble Breakfast: Who needs to see a photo of a Full English.  We all know what it looks like? Lunch: We have used 1 of our 2 terrines, with some trimming left for Pea and Ham soup tomorrow.  Using the stock from the terrine earlier in the week Ham Hock Terrine Dinner: Roast Pork Belly.  A firm favourite with us.  Always tender, cooked for 3 hours. Plum & Stem Ginger Crumble Ham Hock Terrine Dessert: We often have some fruit after dinner, and every now and then we have dessert.