If you go down to the woods today

If you go down to the woods today

Don’t be surprised if you find a chef bent double searching the undergrowth, it’s fungi season for Jonny Nicholson, Chef-Proprietor of The Sail Loft in Southwold

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Very berry nice

Very berry nice

Wimbledon might be over for another year but this long heatwave is keeping strawberries centre-stage for Jonny Nicholson, Chef-Proprietor of The Bell At Sax’ at the height of the soft fruit season

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Beef it up BBQ-style

Beef it up BBQ-style

Grilling outdoors and eating al fresco with friends means happy days for Jonny Nicholson, chef-owner of The Sail Loft in Southwold

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Bring me my spear

Bring me my spear

Not quite burning gold but purple sprouting broccoli is edible treasure for Jonny Nicholson, Chef – Proprietor of The Sail Loft in Southwold

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Berry Nice

Berry delicious

Summer warmth, alfresco dining and healthy eating put berries centre plate for Jonny Nicholson, Chef-Proprietor of The Bell At Sax’

Few foods are generally loved universally from toddlers to pensioners, but berries pretty much achieve that rare thing, relished by simple eaters to gourmets, definitely a national favourite. There aren’t many popular foods that are actually so good for us!

Having lived and cooked for many years in Suffolk and East Anglia, both renowned for their fine British berries, it is no coincidence that I have a love affair with these sweet juicy morsels and I savour the first of the season, whether a raspberry, blueberry, strawberry, blackcurrant or blackberry. Of course the early eagerly-awaited punnets are mine, all mine, enjoyed with no cream, no sugar, just their natural goodness. But after a month or so, I will be looking for something interesting to do with them, perhaps to impress friends and family over a meal or to put on the menu.

I love trifle and seems like everyone else does too, it is one of those comforting nostalgic dishes from our childhood that just makes you smile.

Enjoy! Jonny

Jonny Nicholson, Chef – Proprietor, The Bell At Sax’

 

The Bell At Sax’, High Street, Saxmundham IP17 1AF
A laid-back restaurant-with-rooms with good food, proudly using local, seasonal, Suffolk ingredients

W: www.thebellatsax.co.uk   T: 01728 602331

 

A TASTY OFFER FOR COMMUNITY NEWS READERS

A great lunch deal with The Bell At Sax’ - free dessert and coffee!

Book a table and order two courses per guest of a starter and a main course from our a la carte menu, and we’ll offer you complimentary dessert and coffee on us, completely free!  Available Tuesdays – Saturdays 12 noon – 2pm during July 2016 by arrangement.

 

JONNY’S LAYERED RASPBERRY TRIFLE

Try and get very big tumblers or tall knickerbocker glasses for this; alternatively layer up in one large glass bowl to share. You will need a long day or overnight to set each of the various layers for several hours.  Naturally other berries and currants work well too.

 

ELDERFLOWER RASPBERRY MOUSSE

1.5 gelatine leaves

125g raspberries

1 tbsp caster sugar

Splash of elderflower cordial

100ml double cream, whipped

Cover the gelatine with cold water.

Gently cook the raspberries with the sugar until dissolved. Remove from the heat and stir in the gelatine. Purée smooth in a blender. Cool and then fold in the elderflower and whipped cream.  Add a quarter layer to your glasses and refrigerate to set.

 

RASPBERRY JELLY

2 gelatine leaves

120ml water

55g caster sugar

200g fresh raspberries

Juice half lemon

Cover gelatine with cold water. Dissolve the sugar in the water. Add in raspberries and cook gently to collapse the berries.  Push through a sieve into a wide measuring jug and mix in lemon juice. Measure to 240ml volume, adding boiling water if needed.  Drain the softened gelatine and whisk in. Allow to cool and pour onto mousse to the same height in the glasses and then chill until set.

 

LEMON PANNACOTTA

1.5 gelatine leaves

300ml double cream

Zest of 1 lemon

25 grams caster sugar

Cover the gelatine in cold water. Simmer the cream and zest, take off heat and whisk in the sugar. After 15 minutes, whisk in the drained gelatine, then sieve into a wide jug. Allow to cool and pour onto the jelly another similar height up the glasses. Set in the fridge.

 

RASPBERRY COMPOTE

200g raspberries

40g caster sugar

Put half the raspberries in a pan and heat gently until dissolved. Break up with a potato masher and cook gently for a few minutes. Remove from heat and cool. Fold in remaining whole berries.

Add a layer almost to the top of glasses. Chill before serving.