May 20, 2016By Jurys Inn ECook Book

What distinguishes the East Anglian version of the treacle tart is the noticeable absence of breadcrumbs, compared to more traditional recipes.

This version is shared by locals of Suffolk and Norfolk, and was said to be a particular favourite of the author Charles Dickens.

May 13, 2016By Jurys Inn ECook Book

While a meaty casserole might have 100 variations across Britain, in Norfolk dumplings offer a regional twist.

Used as a cheap way to fill empty stomachs dumplings served a similar purpose to the North’s Yorkshire puddings.

May 6, 2016By Jurys Inn ECook Book

Traditionally grown in East Anglia and a signature ingredient, the asparagus is a delicious vegetable whose popularity goes back to Roman times. This simple recipe puts asparagus to use in a tasty and warming soup.

April 15, 2016By Linda Parker

It’s that time of year again … Spring has sprung, with visits to garden centres and creative thoughts of idyllic outdoor living and dining. We’ve found some recipe suggestions to get you in the mood for al-fresco activities …

March 29, 2016By The Kitchen Think

To remove the pomegranate seeds cut horizontally in half. Hold each half over a bowl and use a tablespoon to hit the outer skin. The seeds will drop in to the bowl.                                                […]

February 3, 2016By The Kitchen Think

The quintessential Austrian Dish… Whatever the filling, when it’s perfectly breaded, fried and crispy everyone loves a good Schnitzel! And now you can make it – perfectly – in your own kitchen!