Starters

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Asparagus Soup

A great English delicacy - the East of England is one of the main areas for the cultivation of asparagus. 

3 to 4 asparagus spears per person
2 pints of chicken stock
Small onion (chopped)
A small pot of single cream
2 tablespoons of butter

Using a saucepan, cook the asparagus spears and chopped onion in the butter for about 10 minutes - then slowly add in the chicken stock. Simmer for about 30 minutes. Allow to cool, then liquidise the mixture. To serve hot, gently re-heat, pouring in the single cream.

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Angels on Horseback

Seafood connoisseurs will love our oysters grown in the creeks and estuaries around the unspoilt coast.

8 oysters, shelled
Salt
8 rashers of streaky bacon

Shell the oysters, and sprinkle with salt. Wrap each oyster into a rasher of streaky bacon - and secure with a cocktail stick. Cook for 4 to 6 minutes under a hot grill and served immediately.

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Pheasant Mousse

This ornamental bird was introduced into the country by the Romans, and plenty abound in the region.

8oz of cooked pheasant (preferably breast)
3oz of ham
¼ pint of very thick white sauce
2 eggs (beaten)
2oz of butter
Grated rind of lemon
2 tablespoons of dry sherry
¼ pint of double cream
A pinch of nutmeg
A little oil

Mince the pheasant and ham together - then mix with the white sauce. Add the beaten eggs, butter, dry sherry, nutmeg and grated rind of lemon. Mix well, folding in the double cream. Grease a plain mould with oil. Pour in the mixture and cover with greased paper. Place in a pan of hot water and cook in a low oven - 162C (gas mark 3) - until firm to touch. Allow to stand a while before turning out.

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Norfolk Grilled Herrings with Mustard

A great combination. Herrings have been fished offshore at Great Yarmouth since Norman times. Serve with some mustard - with Colman's based in the historic city of Norwich. Visit their shop in the Royal Arcade.

4 herrings (cleaned and scaled)
1 tablespoon of Colman's English mustard powder
1 tablespoon of vinegar
1 tablespoon of sugar

Cut some slashes into the sides of each herring. Mix the sugar, mustard powder and vinegar - and cover the tops of the fish. Grill for about 5 minutes each side.

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Hot Cromer Crab

The famous crabs of Cromer are succulent and fleshy - regarded as the best in the country.

1 crab per person
Breadcrumbs
4oz of butter
Pinch of cayenne pepper
Lemon juice

Scoop out the meat from the crab shell - and mix in a bowl with the breadcrumbs, some of the butter, lemon juice and cayenne pepper. Return the mixture to the crab shell - and top with some more breadcrumbs and a knob of butter. Bake in an oven - 220C (gas mark 7) for 10 to 15 minutes.