The game season is pretty much at an end now, but I was able to get one last meal through the door before it closed.
I’ve had a lifelong love-hate relationship with salads. Maybe because I was brought up with the most boring salads imaginable.
This all started because I went to Lebanon. While I was there, and sniffing around the local food scene, I came across mention of a quite common ingredient in Middle Eastern cooking, but a novelty to me, which was pomegranate molasses.
There’s a fine food store in Norwich that I’ve walked past many a time - half noticing that it was there, but always in a hurry to get somewhere else as we so often are.
A few years ago, I was involved in the village variety club and we performed a murder mystery that I’d written themed on a Masterchef-style competition.
The panna cotta has become one of the staple desserts over recent years. It’s a vanilla-infused cream that has been set with gelatine.
Although there are lots of wild mushrooms that will look fancy, quite a few of them can’t really match the flavour of some nice chestnut mushrooms that you’ll find at most supermarkets.