An Edible Voyage

 July 2020 There's nothing better at a Middle Eastern restaurant then tucking in to flat breads, warm from the oven, dipped in to thick, smooth, creamy labneh.  It had never occurred to me that it could be so simple to make myself.  It is essentially strained yogurt, so by heaping Greek yogurt in to a sieve lined with muslin, placed over a bowl to catch the whey, tying the muslin tight around the yogurt, and leaving in the fridge overnight, I had my very own labneh. I created some delicious and healthy lunches with it that were so simple to make.  Serving alongside steamed, peppery tenderstem broccoli sprinkled with nutty dukkah allows all the fresh flavours to shine, whilst giving a lovely combination of textures. Labneh also works well against the smokiness of courgette and sweet, caramelised garlic, straight from the BBQ.  Aromatic rosemary and a sprinkle of lemon zest work exceptionally well to balance the creamy labneh and create a lively dish. 

July 2020 For a fish lover, Pinney's in Orford is a little slice of heaven.  Here they have smokehouses, smoking fish that is sustainable caught, and landed at Butley Creek, a stones throw from the shop.  Stock up on a whole range of smoked fish, pates and accompaniments, there's a fresh fish counter too.  I highly recommend the smoked mackerel.  Ready to eat, it has a distinctive smoky flavour, a rich texture, and a subtle sweetness, making a delicious on the go snack, gourmet picnic or al fresco feast served with colourful salads. Find Pinney's down by Butley Creek in Orford.  They also sell oysters.

July 2020 I have a weak spot for cheese.  So when I heard that Fen Farm dairy have a 24 hour, yes you heard right!, self-service shop, I realised I was entering dangerous territory.  Raw milk from their  Montbeliarde cows is used to make artisan cheese and the most incredible cultured butter I have ever tasted - it's so good that I could probably eat it on it's own...but I'll resist! I had heard many people, all over the country talking about Fen Farm's Baron Bigod cheese, and wondered how a cheese from a small dairy in rural Suffolk has become so well known.  Now I know.  It's exquisite.  Britain's first unpasteurised brie will give any French brie a run for it's money with it's distinctive flavour - earthy, creamy and utterly moorish.  Also well worth a mention is the St Jude's cheese with it's strong flavour and fluffy, mousse-like texture. I never knew butter could have so much flavour until I tried the Bungay raw butter.  The  UK...