Explore some great ideas from some of our superb regional chefs

click on the Recipe you would like:

• Chris Lee's “Head to Toe” of Nedging Pork, Apple Purée & Sauce Gribiche  from The Bildeston Crown, Suffolk
• Peter Friskey's Roast Butternut Squash and Coconut Korma from the Red Lion at Hinxton, Cambs.
• Franck Pontais's Seared Tuna with Avocado, New Potatoes and Coriander
• Paul Wharrier's Braised Primrose Pork Belly of the Boathouse, Sudbury, Suffolk
• David Ryan's Cannon of Denham Estate Venison from the Swan at Lavenham, Suffolk
• Peter de Groeve's Pan Roasted Holkham Venison with Grilled Norfolk Asparagus from the Lord Nelson, Burnham Thorpe, Norfolk