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Dining out is a luxury for most of us, but that doesn’t mean you should miss out.

We have some of the finest chefs in the country working here in Suffolk, many keen to share their favourite recipes with you.

So if a booking at one of the county’s most exclusive is something that is reserved for major family celebrations, why not dust off your frying pan and recreate one of these delights at home.

Pancakes are one of the best fast foods for dinner. Try making ours, filled with mushrooms, leeks, onions, ham and cheese.

The humble staff canteen has been much maligned over the years, but a good canteen is a thing of beauty that can bring workers together and increase productivity. Is it time for us to rethink our attitudes about canteens?

Make these tasty cardamom and cream-filled buns as part of your Easter weekend celebrations.

Charlotte Smith-Jarvis recreates a canape she enjoyed recently at Benedicts in Norwich.

Try our quick pasta dish with a twist.

Limited edition food and drink released for for East of England Co-op’s 150th anniversary.

Let’s celebrate some of our very best butchers.

The Natural Baker celebrates ancient grains and flours and natural sweeteners.

Make this hearty pie for Mother’s Day.

Make our beer-infused pastries for British Pie Week.

It’s time to roll out the pastry for British Pie Week.

Make our perfectly wobbly boozy dessert this weekend.

Makers of Norfolk spirit celebrate World Gin Awards win - and are set to launch a new gin this spring.

Try our really simple, low fat recipe for a takeaway classic.

Show your other half you love them with these mischievous little Madeleine cakes.

Make our fairground inspired dessert for Valentine’s Day.

This sticky dessert cake is worth every single calorie!

Two Essex food entrepreneurs have launched an artisan mayonnnaise brand.

Charlotte Smith-Jarvis combines a childhood favourite with a classic dessert for Burns Night.

Public Health England unveiled its latest obesity tackling drive this month, and Charlotte Smith-Jarvis thinks its a step in the right direction.

We tried out the vegan and vegetarian offerings at this mid-Suffolk pub.

Food editor Charlotte Smith-Jarvis tries making dairy-free ‘cheese’.

Our leftovers tortilla and turkey croquetas will bring new life to your Christmas leftovers.

Make Galton Blackiston’s favourite cured salmon for Christmas this year.

Our savoury mince pies and caramlised vodka truffles are perfect presents for the person who has everything.

Recipe: Lebkuchen biscotti

Monday, December 11, 2017

Make our biscotti, with a German-inspired twist.

Our venison Wellington rlls are a tasty way to serve seasonal game.

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