Mike’s Apple Pies and Super easy pastry!

Follow this super easy recipe for delicious apple pies.


85g Butter

1 tbsp Sugar

160g plain white flour




Mix the following into a pyrex bowl

– 3 tbsp water, 1 tbsp oil and 1 tbsp sugar

Add the butter (roughly chopped)

Put the bowl of ingredients into the oven for 15 mins at 200oC until melted.


Pour in flour and mix.

Hey presto! You have made an easy pastry!

Press a thin layer of  your pastry into a tartlet case and cool in the fridge for 30 minutes. Cooling the pastry helps it keep it’s shape when baking.

Apple Puree

Peel apples and cook in a splash of water and a little sugar on a high heat and cover.

Mash or puree with a food processor.

Put a layer of puree and then a thin layer of apple slices.



Brush sides with butter.

Shake over spices.

Bake at 200oC for 20 mins.



Thank you for the beautiful photos Caro!


Cyanotypes with Caro Gervay

After we had pickled our Herring our group in Lowestoft made cyanotype prints with Caroline Gervay, we used a mixture of photographic processing solutions and painted the liquid onto paper. We laid objects such as lemons, herbs and spices to create these beautiful prints below. Once the paper is exposed to the light and washed you get wonderful white silhouettes….


Thank you Caro! We had great fun making these!

For more info on Caroline’s photography practice follow this link:


Mike and Caro’s Homemade Roll Mops.



Home made Roll Mops

For the pickling liquid:

75mls Cider

150 ml Cider Vinegar

1 tsp Sugar

Aromatics such as:

Mustard Seeds, Pink Peppercorns, Bay leaf, Star Anise, Fennel Seeds, Cloves, All Spice, Coriander Seeds, Dill (these all look beautiful in your pickle jar)


  1. Chop red onion finely
  2. Very Fresh Herring gutted and filleted
  3. Put vinegar, cider, 1 tsp sugar and aromatics on a medium heat, bring to the boil and then turn off the heat until sugar is dissolved, stir)
  4. remove Herring pin bones, head and tail.
  5. Soak in brine for 2 hours (to make brine whisk 120g salt into 1 litre of water)
  6. 6. Put 4 X fillets per small 200ml jar and cover completely with pickling liquid.


Herring can be kept in fridge up to 3 days. Enjoy!



Caro^  🙂

Thank You Mike for the Herring and Caro for the gorgeous photos! and both for a lovely stroll on the beach!


For more info on what Mike might be up to with his company Blanch and Shock follow this link: https://www.blanchandshock.com/






Green Papaya Salad Recipe


1 small green papaya, 500g, peeled, halved and seeded


200g cooked (grilled) salmon flaked

small handful each of mint leaves, Vietnamese mint, Thai basil and coriander leaves

1 tbsp roasted peanuts, crushed

1 tbsp fried shallots

1 fresh chilli, thinly sliced

2 cloves garlic sliced

Nuoc cham dressing

1/4 cup fish sauce

lime juice

1/2 cup sugar

1/2 cup water

1-2 bird’s eye chillies, seeded, finely chopped

To serve

On a black sesame rice cracker


Prepare Salmon by grilling, letting cool and flake

Cut the papaya into fine matchsticks. Grate carrot and put both into a bowl of salted water and put in fridge.


In a small pan over a medium heat mix together the water and sugar until sugar is dissolved. Bash together garlic and chilli with pestle and mortar or chop together to real ease oils of chilli and garlic. Add 1/4 cup fish sauce, turn up heat and bring to the boil. Add the chilli and lime juice to taste. Set aside.

Put sesame rice cracker in fridge for 40 seconds.

Get papaya and carrot from the fridge and drain. Get salad dish, add spoonful of dressing and add small amount of green papaya and carrot, mix well. Continue until you have enough and all is covered with dressing.  Toss with flaked salmon, Vietnamese mint and Thai basil. Check seasoning and place on rice cracker to serve.

Top with crushed peanuts, fried shallots and sliced chilli!

Animating Green Papaya Salad

Lewis Wickwar and Vietnamese chef Jaki Clibbon joined creative forces for this workshop. We learnt how to prepare a fresh green papaya salad with Jaki and then played with the art of animation using image manipulation techniques and stop frame animation on ipads. The clip you see below is an animated response by the group, it is a response to tasting the flavours of different ingredients used in making Jaki’s green papaya salad.


To see more on visualising taste:



Below are links to two examples of how food can be depicted in animation….. follow the links and enjoy!

Pes – https://www.youtube.com/watch?v=dNJdJIwCF_Y&frags=pl%2Cwn

Ratatouille – https://www.youtube.com/watch?v=rLXYILcRoPQ&frags=pl%2Cwn



Portraits and Bread!!

Here is what we got up to with cook Lindsay Wright and food photgrapher Jemma Watts!

More to come 🙂



Flatbreads Recipie

100ml/g warm water

1/4 tsp dried yeast

130g strong bread flour

¼ tsp salt

1 tbsp oil


  • Combine all ingredients with your hands
  • Let rest for 20 mins
  • Using lots of flour divide into 4 pieces
  • Roll Out
  • In a hot, dry frying pan cook bread both sides




Vietnamese Summer Rolls and Super Visuals

Jaki Clibbon Vietamese chef and film maker Lewis Wickwar led our session last Thursday 7th June. We spent the morning learning techniques to make the perfect summer roll. Whilst finding out about the delicious ingredients such as Thai mint and basil the group created artwork based on their ideas sparked by the tastes and textures of the ingredients. The artworks were then projected and manipulated through software that Lewis had set up for the group to play with.

Projector showing visuals

people in front of projector

Jaki’s Summer Roll Ingredients

Rice Paper

Chinese chives

Julienned Carrots and cucumbers (cut shorter than the Chinese chive)

Thai Mint  (whole leaves)

Thai Basil (whole leaves)


Prawns cooked and peeled and chopped in half

Edible violas

Vermicelli rice noodles

Fried shallots (phu tho)


  • Fill container big enough to fit rice paper with boiling water and let cool a little.
  • Dip the rice paper in from the left and pick up from the right so the paper is only in the water for a few seconds
  • Place the lettuce down first on the rice paper
  • Then place a small amount of noodles

Ingredients ready to roll spring roll

  • Followed by a few pieces of carrot, cucumber, Thai mint & basil *put the heavier things down on top to weight the rest and keep them in place

  • fold over and fold sides in (don’t close completely)
  • Put in 3 prawns

adding prawns to summer roll

  • Lastly place chive and leave sticking out of the end
  • Roll to finish

finished summer roll

The results!

The above should be done as quickly as possible so that the rice aper doesn’t dry out. You could try different ingredients, such as mango, noodles, chilli (chop very fine and mix with mango before putting in roll), rocket! Experiment.

Have a dipping sauce on the side, either hoisin, soy, sweet chilli or here is a recipe for a peanut dipping sauce:


Mix all the ingredients together for a delicious peanut dipping sauce.

  • ¾ cup (190g) creamy peanut butter
  • ⅓ cup (80ml) hot water
  • ¼ cup (60ml) Hoisin sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 1 medium garlic clove, grated
  • 2 teaspoons (10ml) sesame oil
  • 2 teaspoons (8g) sugar
  • 1 teaspoon (12g) chili-garlic paste


The Early Start by David Feek

Creative writing by David Feek,


As I walk out in the morning dawn

A soft wind blows through the wafting corn,

The grass is wet in the morning dew

The wood pigeon lets out it’s quiet coo.


Flying overhead four honking geese

And then there is a moment’s peace.

The flies wake up in the warming sun

And rise into the sky, one by one.


The kestrel hovers across the way

And then drops on unsuspecting prey.

The crows are always in a flap,

But I can hear the woodpecker’s tap, tap, tap.


The tree creeper scales the old beech tree

He doesn’t seem to notice me.

It’s all so peaceful way out here

As I catch a glimpse of some feeding deer.


The hare sits up as I get near

But doesn’t seem to show much fear.

I walk back the way I came,

Two days out here are never the same.


There is always something out here to see

The countryside is where I like to be,

There are miles out here where I can roam

But unfortunately it’s time to head home.


This wonderful poem was written by David Feek who attends the Around the Table sessions.



Workshop 6 – Spice design

In this workshop Lola and Leo took us on a journey to create our our tailor made spice mixes for our own celebration. We arrived at choice fragrances and layers of flavours that came about through imagining our ideal event to celebrate. Zesty notes from sumac and floral smells from rose, base notes from cumin and coriander filled the air as we measured and mixed. Lola introduced us to the method of baking veggies wrapped in baking parchment – this allows the veg to absorb all the flavours without drying out – genius, and it look so good too.


First we chose and chopped our veg…… carrot, mushroom, peppers, courgette, tomato …..

Then we added 2 tbsp oil to our dishes, we added the chopped veg and with our hands we ensured the veg was covered in the oil.

Now for the spice mix, we added quantities of our pre-prepared spice mix to taste, wrapped the veg up in baking parchment and into the oven for 20 mins.


… and to go with this delicious veg,  Leo taught us how to make Salsa Brava, very good to dip your roast potatoes! Moorish! Perfect quick recipe for guests. Details from Leo below:

Half a medium onion (I prefer red, but any colour would do)
1 and half to 2 tablespoons paprika – you can use whichever one you’d like – I usually use equal proportions of “sweet” “spicy” and smoked (dulce, picante and ahumado if you’re lucky enough to buy them from a Spanish shop!)
2 tablespoons plain flower
half a pint of stock (tradition would likely recommend chicken, but I always use vegetable stock)
ca. 4 tablespoons of good quality olive oil
Very finely chop/dice the onion
Gently heat the oil on low/medium heat and cook the onion until it is soft but not browning yet
Then add the paprika and mix together with the oil and onion, taking care not to create  any lumps
Add the flour and mix to form a kind of ‘roux’ leave to cook for a minute or two to take the ‘raw’ edge of the flour and the paprika
Gradually mix the stock in, again taking care of not creating any lumps (though if you do happen to create a lumpy sauce, you should be able to easily whisk it away with a fork)
Leave to thicken on low heat until it reaches the desired consistency; as I do not know your hob or your pan, it is challenging to say how long it will take – but if you’d like an estimate, I would guess it would take around 10 mins
Remember that the sauce will thicken a little more as it begins to cool.
If it is too thick, add in some stock – if it isn’t thick enough, add in some flour.
You may add salt, pepper and finely chopped parsley to taste
Serving and experiments
Traditionally salsa brava is served warm with fried potato wedges or cubes.
Try it with other vegetables, or make it with a little bit of starchy cooking water from pasta before mixing it in with your noodles for an alternative take on a pasta sauce!
This technique can also create various gravies using other spices; experiment away!