Food and drink news from Bury St Edmunds

THE SKY’S THE LIMIT, THE FLOOR’S THE TARGET!

Infusions Group to take to the sky for My WiSH Butterfly Appeal. On Saturday 28th September, 5 brave volunteers from Bury St Edmunds based business Infusions Group, which owns the ICE Café, plus 2 friends are taking the plunge from 13,000 feet (2 miles high!) at...

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Recipe – Vegan Apple Crumble

This vegan apple crumble recipe is dairy- and gluten-free, and packed with tart Bramley apples, warming cinnamon and nutty crumble. Ingredients: 3 Bramley apples (about 900g), peeled, cored and cut into 2-3cm chunks ½ lemon, juiced 60g sultanas 2 tsp ground cinnamon...

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Recipe – Cheesy autumn mushrooms

Ingredients: 4 large field mushrooms 100g gorgonzola or other blue cheese, crumbled 25g walnuts, toasted and roughly chopped 4 thyme sprigs knob butter, cut into small pieces Rocket leaves & Red Onion, to serve Method: Heat oven to 200C/fan 180C/gas 6. Arrange the...

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Recipe – Slow-Cooked Beef Stew

Ingredients: Olive oil for frying 3 small onions, each cut into 8 wedges 4 carrots, sliced into thick rounds 2 celery sticks, roughly sliced 200g chestnut mushrooms, halved 3 garlic cloves, sliced 1.5kg British braising steak, cut into chunky pieces 4 tbsp plain flour...

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Recipe – Rhubarb and Custard Tart

Ingredients: 1 (23cm) shop-bought pastry case 250g (9 oz) rhubarb, chopped 200g (7 oz) caster sugar 2 tablespoons plain flour 1/2 teaspoon ground nutmeg 2 eggs, beaten 2 dessertspoons semi skimmed milk Method: Preheat oven to 180 C / Gas mark 4. Spread rhubarb evenly...

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It make’s perfect Health Sense! by Cat Dube

When Laura first started advertising with us, I can honestly say I didn’t really understand what food tolerance testing was all about! I have always assumed that I am not intolerant to anything so it would never have crossed my mind to investigate but, when Laura...

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Recipe – Gnocchi With Spinach and Pepper Sauce

Our shortcut version of Spain’s beloved romesco sauce boasts all the smoky flavor of the original with a fraction of the prep time. Gluten Free? Replace with cauliflower gnocchi! Ingredients: 16-oz whole-wheat potato gnocchi 1 5-oz baby spinach 1 1/2 ounces Manchego...

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Recipe – Super Healthy Pizza

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day Ingredients: 100g each strong white and strong wholewheat flour 1 tsp or 7g sachet easy-blend dried yeast 125ml warm water For the topping...

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Recipe – Marshmallow & strawberry kebabs

Having a barbecue but not sure what to serve as dessert? Toast up these sweet skewers with salted caramel drizzle Ingredients: 20 marshmallows 16 strawberries, hulled ½ x 397g can Nestlé Carnation Caramel toasted hazelnuts or crumbled biscuits, for sprinkling...

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Recipe – Lemon & yogurt chicken flatbreads

Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt Ingredients: 2 skinless chicken breasts, cut into strips 1 lemon 1 tsp dried oregano (optional) 1 garlic clove,...

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