Food and drink news from Bury St Edmunds
Salmon fish cakes
Ingredients: 400g/14oz skinless salmon fillet, chopped 300g/10½oz cooked broccoli florets, drained well 2 spring onions, finely chopped small bunch fresh dill, roughly chopped 2 lemons, zest only 100g/3½oz dry white breadcrumbs sea salt and freshly ground black pepper...
A ‘Zen’sational place to eat
The Bury St Edmunds Directories visit Zen Noodle Bar, Bury St Edmunds by Phil Swadling With Christmas now a distant memory and all the in-laws safely returned home, it’s time to start start planning where to eat as a family treat. I popped along to meet the team at...
Recipe: Red Cabbage, Onion & Walnut Tart
Ingredients: 1 (ready-made or home-made) 230gms puff or shortcrust pastry 3/4 head red cabbage (shredded) 2 red onions (sliced) 1 tbsp thyme 2 tbsp balsamic vinegar Handful of walnuts 30g butter (for frying) Salt and pepper to taste Crème fraîche to serve Handful of...
The Old Cannon Brewery, Bury St Edmunds
Treat yourself in 2015 with The Old Cannon Brewery Hannah and Garry Clark of The Old Cannon Brewery on Cannon Street in the town are delighted to welcome you to sample their real ales and brasserie in January with a 25% off voucher (get your voucher in the Moreton...
Good Mood Food
Bend and Blend: January Brought to you by Carole Baker, The Self Centre This month we look at Good Mood Food and what and how we eat and its importance! January is often the low mood month of dark mornings and evenings and the credit card bills and realisation that...
Recipe: strawberry smoothie
Super easy, super fun and super delicious Ingredients 150g/ 5½oz strawberries 2 tsp icing sugar 2 tbsp clear honey A handful of ice 250ml/ 9 floz Greek yoghurt Place all the ingredients into a food processor and blend until the mixture is smooth. Ta da!...
Zack realises his dream of going solo
A new restaurant aiming to rival the best in East Anglia opened its doors on Angel Hill, Bury St Edmunds recently. Critically acclaimed Chef Zack Deakins is the new patron of 1921 Angel Hill and brings a wealth of experience to his new venture. Formerly head chef at...
Recipe of the month October 2014
CHICKEN CASSEROLE WITH CHEESE SCONES TOPPING chicken casserole is made with chorizo, mushrooms, garlic, leek, cherry tomatoes and topped with cheese scones to soak up the lovely juices of what lay beneath Prep time: 45 min Cook time: 1 hr 30 min Serves: 6-8...