Food and drink news from Bury St Edmunds

Christmas Recipe – Cheesy Sprout Gratin

Ingredients: 600g Brussels sprouts, trimmed and halved if large 1 tbsp olive oil 50g unsalted butter 2 banana shallots, finely chopped 50g plain flour 750ml semi-skimmed milk 100ml double cream 1 tbsp English mustard 150g mature vegetarian cheddar, grated 40g dried...

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Christmas Recipe: Apple and Sausage Filo Rolls

Ingredients: 1 apple, cored and finely diced (try the crispy Pink Lady variety) 50 g dried breadcrumbs 1 tbsp. chopped fresh sage 2 tsp wholegrain mustard 150 g filo pastry (6 sheets measurin approx. 40 cm x 30 cm) 60 g butter, melted 6 good quality Toulouse style...

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Recipe: Apple pudding cake

Ingredients: 250g plain flour 200g caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 dessertspoons ground cinnamon 225ml milk 350g dark brown soft sugar 325ml water 30g butter 100g chopped peeled apples 60g chopped walnuts   Method: Preheat oven to...

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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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