The Elms, Suffolk

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 

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