Blog by Eniko Fejer RSS

This dish is one of our most popular starters during summer at our private dining events. I'm delighted to share the recipe with you. It is a perfect addition to any BBQ.

Serves 5 people

Prawns
500g defrosted prawns
2 tbsp Thai green curry paste
2 cloves of grated garlic
2 tbsp oil
1 tsp grated ginger
½ tsp brown sugar
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp chili powder
Desiccated coconut to serve (optional)

Mix all the spices in a bowl, rub the prawns and marinade them for 30 minutes.

Dressing
¼ can coconut milk
¼ ripe cubed mango
2 tbsp Greek yoghurt
½ bunch fresh coriander
Juice of one lime

Mix everything with a hand blander and leave it in the fridge until needed.

Asian salad
90g vermicelli...

I often come across guests who are interested in the fine dining restaurant world. It’s nice to get out on occasions, but when they walk in the restaurant doors, they often feel like they don’t belong there. The atmosphere is very formal and not everyone is familiar with the etiquette. That can create tension among the guests.

In this article I want to give a few tips on how to release this tension, so the dining experience can be enjoyed in the best possible way.

Choosing a restaurant

Choosing the restaurant is the first step. Michelin has great recommendations, so decide what kind of establishment you want to visit.

Bib Gourmand means the restaurant serves good food at affordable prices.
One...

This cake is superb yet very simple to make. The original recipe belongs to Anna Jones. She published it on various platforms, so you might have come across it already. I made my own little adjustments to the recipe.

Ingredients for the cake (use a 22-24cm tin)

200g unsalted butter
200g caster sugar
4 eggs
150g plain flour
2 lemons zested and juiced
6 tbsp honey
1 tbsp ground coriander
1.5 tsp baking powder
150g ground almonds

Pre-heat the oven to 180C – no fan.
Beat the butter and sugar together until fluffy. Add one egg then 1 tbsp flour. Add the rest of the eggs gradually. Stir in the lemon zest, lemon juice and honey.
Mix the dry ingredients in...

Norfolk & Better grow, harvest and stone-mill their own wheat on their Norfolk farm in Carbrooke. A few days ago, I purchased a small bag to try.

Sourdough bread and butter is included with all my meals and once or twice a month I bake sourdough for sale for the local community. I’ve been baking sourdough for over 9 years. I am always on the lookout for local produce, so I was very excited to try their strong white flour.

Working with stone ground flour can be tricky. Due to the nature of the milling, more natural enzymes can stay in the flour. This will result in more vigorous dough activity, better flavour and more health benefits...

In December me and my husband ventured out to Suffolk for a quick lunch at Pea Porridge. This is Suffolk’s only Michelin starred restaurant. They received the star in 2021 by serving hearty Moorish inspired cuisine.

One Michelin star means outstanding cooking with top quality ingredients, harmonious flavours, mastery of culinary techniques, the chef’s personality in the food, and most importantly, consistency across the menu and over time.

The restaurant is independently owned by a husband and wife duo. Justin Sharp is the head chef, and Jurga runs front of house.

I booked our table on their website, on this occasion for lunch. They ask for card details,...