At the arty Alde Valley Spring Festival we found Henrietta's Pop-up Patisserie which was tucked away inside White House Farm at Great Glemham. Tea and cake for two cost £6. Wow!

• apricot & almond tea loaf
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• lemon cream and curd tart
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Thank you Mrs Bennett for sharing your Mango Chutney recipe with us. Keeley Bennett makes pickles and chutneys from her home in Polstead, Suffolk using recipes handed down through four generations of the family. You will find Mrs.Bennett's Pickles and Chutneys at Lavenham Farmer's Market or look out for her products in farm shops and local deli's. Keeley says that she finds most people like a mango chutney with their poppadoms even if they don't like a chutney with their cheese!

MANGO CHUTNEY

Ingredients:
900g ripe mangoes - peeled, stoned and chopped
300ml of cider vinegar
225g cooking apples - peeled, cored and chopped
1 large onion, finely chopped
1 large clove of garlic (or two small ones) - crushed
200g demerara sugar
5cm root ginger - peeled and grated
1 teaspoon of cumin seeds

Method:
1. Prepare the mango and place in a bowl with the salt. Set aside while
you prepare the rest of the vegetables.
2. Place the vinegar in the pan and heat gently (do not boil). Add the
sugar slowly until all of it has dissolved.
3. Add all of the remaining ingredients to the pan and bring to the
boil, stirring frequently so that the ingredients do not catch on the
bottom of the pan. Reduce the heat and simmer for approximately 1 hour,
stirring occasionally and until the chutney is thick.
4. Place into sterilised jars*. Leave for approximately 3 weeks to
allow the ingredients to mature.* You can easily sterilise jars by placing clean jars (and lids) into a hot oven for 10 minutes. Obviously taking care when handling them.

• chilli jam
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We are pleased to tell you that we will be popping up again at The Chequers in Gazeley on Saturday May 3rd  with our "one great price, one great menu" supper.

Saturday May 3rd from 7pm

Brilliant writing, always updated and covers London food.  This is such a well set out food journal....quite envious really.

We went "In Deep" at the Grapesense wine class this week, we went to South America. We tried Atlantico Sur, Marselan from the Garzon Vineyard in Uruguay. Then we started talking about Uruguay and how it's remembered for Fray Bentos meat pies. Fray Bentos is a large Uruguayan town where the Liebig Company produced tinned meats and beef oxo for export to the UK. The Fray Bentos brand was launched in 1899, initially for corned beef, then later pies. By 1961, when Fray Bentos Steak and Kidney was launched, pie production had shifted to Hackney. From the dozen or so of us at the wine class, no one admitted to having ever eaten one of the pies! I remember my Grandma always had one in her kitchen cupboard but I have never tried one, so for the sake of my Grapesense friends - here is the photo story of the Steak and Ale pie that I bought and ate.

I chose the Steak and Ale pie as it had the highest meat content (25%) and by the way the pastry is 24% so not sure what the rest is?! The smell of the pie still lingers in my kitchen an hour or so later, that kind of school-dinner, cheap chip-shop pie smell, like kidneys cooking, although the pie doesn't have any kidneys in it. The pastry looked revolting when I took the lid off the tin but had an impressive puffiness to it when out of the oven, which soon deflated leaving a soggy under layer. The gravy was very salty with scruffy small pieces of beef that were all on one side of the tin.

Interesting Fray Bentos Facts!

Sales of the pies plummeted during the Falklands War. Uruguay being the neighbour of Argentina.

Sean Bean (the actor) always has a Fray Bentos pie on hand when filming abroad, he loves them.

The empty tin makes a good dog bowl.

• Impressive looking puff pastry out of the oven
• Soggy bottom of the pastry lid
• Small pieces of beef
• Surprising choice of pies at Morrisons
• The deep fill steak and ale pie
• Slimy pastry when opened
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The Dark Horse in Stowlangtoft has re-opened.  Anyone been? Please let us know via the comment link.

Amazing food stalls here at Chatsworth Market every Sunday morning. I regretted my big breakfast because I couldn't eat lamb with pomegranate from the Persian stall.  Bought some lovely cheese though from this farmers son.

Terry Rayner came home from work one day in 2003 and announced to his wife Win that he was quitting work.  Win asked Terry what he was planning to do, "Start up a seed business." "Where?" asked Win.  "In the garden shed" replied Terry, and so Terwin Seeds was formed. (Yes. Terry and Win, Terwin!)   Win told me she was a little nervous when several tons of seed potatoes arrived on their doorstep, but the business has grown and now they have an online shop and a small unit in Cockfield, Suffolk.  I met them at last weeks Edible Garden Show. As I have predicted Buckwheat to trend I picked up a pack of the sprouting seeds to try.

We are pleased to tell you that we will be popping up again at The Chequers in Gazeley on Saturday April 12th  with our "one great price, one great menu" suppers.

Saturday April 12th from 7pm

One Great Price - One Great Menu

£20.00 per person

Carrot & Butternut Soup

with Crusty Bread

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Salmon & Chive fishcakes

or

Walnut & Cheddar croquettes

with peas, leeks au gratin & potatoes

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Hot apple pancakes with

salted caramel & vanilla ice ream

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Limited number of tables so please book on

01638 551511 or via the online booking form

I found Hudson and Hudson in Colchester when I parked in Williams and Griffin car park and walked through to North Hill.  In the most surprising location(although I admit to not knowing Colchester very well, so it might be a prime location)you can actually walk through it, in one door and out of the other, if you are not superstitious. The in house chefs prepare everything that is on the deli counter and on the menu. I had eaten a full English breakfast before I discovered it so I decided on a coffee and a takeaway pork pie and black pudding scotch egg. They were both really good. But I wished I had bought a fish cake too.  The deli is licensed and stocks all locally produced food and larder items.

• al fresco dining
• chef in the open kitchen
• deli counter
• larder shelves and it's all local
• Rosie the owner
• black pudding scotch egg
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