Break­fast

EDP Norfolk - - NORFOLK CHRISTMAS -

Whether you want to daz­zle guests with a mouth-wa­ter­ing feast or sim­ply sit back and re­lax by the fire with a well-de­served glass of wine, our Christ­mas Day guide will serve up a gas­tro­nomic treat.

With the help of some of our win­ners from this year’s EAT Nor­folk Food and Drink Awards, spon­sored by the East of Eng­land Co-op, we have all the tips, recipes and ad­vice you need to serve up some­thing truly spe­cial this Christ­mas.

From break­fast to bakes, mid­morn­ing tip­ples to mid-af­ter­noon in­dul­gences, seafood to suc­cu­lent roasts, we have ev­ery­thing cov­ered for the ul­ti­mate fes­tive food and drink.

noth­ing says nor­folk quite like crab – and for the team at the Frit­ton Arms it adds a real sense of deca­dence to your Christ­mas Day break­fast.

The pub, which is part of the Somer­ley­ton Es­tate, won the Best Fam­ily Din­ing award, spon­sored by Food­care Sys­tems.

“We love our pro­duce to be as lo­cal as pos­si­ble, and one of our favourite sup­pli­ers is Bur­dens Wet Fish and Shell­fish in Gor­leston. It’s a touch un­usual to have crab for break­fast, but the com­bi­na­tion of flavours and tex­tures on this plate are a won­der­ful way to start a win­ter’s morn­ing,” says ex­ec­u­tive es­tate chef Ash­ley Han­cill.

“The Christ­mas crab plate con­sists of four parts; a soft-boiled egg with crab but­ter sol­diers, a shot of crab tea, crab cro­quettes with Vir­gin Mary re­duc­tion and a pile of de­li­cious, fresh, hand­picked white crab meat. I will not lie, this dish is time-con­sum­ing to pro­duce, but it’s worth ev­ery minute! These recipes serve four put to­gether – but you can mix and match to make the com­bi­na­tion of crab that suits you.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.