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  • Deborah Steward,  Lil'Miggins

    Smoking my catch

    For as long as I can remember my dad had fished. Around six years ago he taught my husband Kevin and me to fly fish. At first, it was so frustrating. For example, when the line occasionally got caught in the trees I remember once being told rather drily: “there’s not many up there!” Even worse though, was when I hooked myself which is not to be recommended! But eventually, we got the hang of it. After teaching us both…

  • Deborah Steward,  Recipe

    Fattoush

    INGREDIENTS 2 large Turkish flatbread or naan 150g radishes, halved, leaving a few of the green leaves on if possible 4 spring onions, thinly sliced 20g mint leaves, torn in half 25g flat leaf parsley, roughly chopped 1 tbsp dried mint 2 garlic cloves, crushed 5 tbsp lemon juice 80ml olive oil, plus extra to drizzle 2 tbsp Lil Miggins sweet chilli jam 1 1/2 tsp salt 1tbsp sumac, plus to garnish METHOD 1. In an oven heated to 180°C,…

  • Deborah Steward,  Lil'Miggins

    Garden gatherings

    Ideas on what to serve family and friends now restrictions have lifted As the UK follows the road out of lockdown, I am overjoyed that I can finally welcome family and friends into my garden once again. What better way to show someone you’ve missed them than by offering up a delicious spread of sweet and savoury food whilst catching up on all that we may have missed over the past 4 months? We’ve already talked about spring flavours, but…

  • Deborah Steward

    Feast

    Columnist: Local producer and chef Deborah Steward of Lil’ Miggins Norfolk chef Deborah Steward tells us about her new business, Lil’ Miggins. Over the last 12 months or so when it comes to running any kind of business things have been, how should I put it, challenging to say the least! During the various lockdowns, I have had the good fortune to be able to leave our house and go to my other kitchen, in a converted barn that is located…

  • Deborah Steward,  Lil'Miggins

    A breath of spring air

    To me, spring has always felt like a real breath of fresh air after the cold winter. And since this winter has been particularly difficult with the lockdown, I really want to make the most of and celebrate the arrival of spring this year! And I wanted to do this in the best way i know how… with food!  Spring flavours, a lot like spring itself, always offer a moment of refreshing excitement for me which really boosts creativity when…

  • Deborah Steward,  Lil'Miggins

    Once it’s scone, it’s scone…

    Mother’s Day is fast approaching and is the perfect opportunity to show your mum how thankful you are for everything she has done for you! But if you’re stuck on the best way to do this, keep reading. We’ve got you covered! One thing we’ve really missed during this pandemic is going out for afternoon tea, so over the last year we have perfected the craft of creating the best at-home afternoon tea and we are going to share our…

  • Recipe

    Bacon, cheese and tomato tart

    Ingredients For the pastry 175g/6oz plain flour, plus extra for dusting 75g/2¾oz butter, plus extra for greasing Salt For the filling 250g/9oz cheddar, grated  4 tomatoes, sliced (optional) 200g/7oz streaky bacon, chopped 5 free-range eggs, beaten 100ml/3½fl oz milk 200ml/7fl oz double cream 2 tablespoons chopped chives Freshly ground black pepper METHOD 1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb…

  • Recipe

    Treacle tart

    (serves 8) INGREDIENTS Shortcrust pastry 170 g plain flour Pinch of salt 100 g butter 1 egg yolk 2 tbsp iced water Filling 450 g golden syrup Grated zest 1 lemon 2 tbsp lemon juice 1 tsp ground ginger 3 eggs, lightly beaten 115 g fresh white breadcrumbs METHOD 1. Preheat the oven to 190 C/375 F/Gas Mark 5. 2. Place the flour, salt and butter in the bowl of a food processor fitted with a steel blade. Pulse gently…

  • Recipe

    Flap jack

    INGREDIENTS 170g/6oz butter 115g/4oz demerara sugar 55g/2oz golden syrup 225g/8oz porridge oats. METHOD 1. Heat oven to 190 degrees C/375 degrees F gas mark 5. 2. Grease a shallow 22x30cm/9×12 in tin or alternately line with baking parchment (not greaseproof paper). 3. Melt the butter in a saucepan, add the sugar and syrup and heat through, stirring gently. 4. Remove the pan from the heat and stir in the oats. 5. Spread the mixture evenly in the prepared tin. 6.…

  • Recipe

    Earl Grey & orange tea loaf

    Preparation time-10 minutes and Cooking time-1 hour  INGREDIENTS 3 Earl Grey tea bags 250g mixed dried fruit 60g dark brown muscovado sugar 275g plain flour 2 1/2 level teaspoons plain or wholemeal flour 2 tsp mixed spice 1tsp salt 3 oranges, 2 finely grate the zest of 2 and 1 kept for decorating 2 large free range eggs, lightly beaten 6 tbsp Debs marmalade 50g granulated sugar. METHOD 1. Lightly grease  and line a 900g loaf tin and preheat the…