Becci Coombes of Hygge Style in West Sussex shares her recipe for this very moreish Christmas liqueur. Although she recommends supermarket vodka (and there is nothing wrong with that), if you’d like to give it a Sussex twist, we have quite a few Sussex producers of vodka including Spirit of the Downs, Madame Jennifer and […]
Christmas Pudding Liqueur Recipe Read More »
Sussex puddings don’t get much more Sussex than this Banoffee Pie Ice Cream from Resident Pheasant. Resident Pheasant is a new Sussex brand that I am delighted to say is sourcing its ingredients from local Sussex suppliers, using eco-friendly and sustainable packaging, and hand-making the ice cream (they also make chocolate). “Life’s too short for
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Whenever I go anywhere abroad, I like to search out the local speciality, but I rarely do the same when at home. Which is why, armed with my edition of the Sussex Recipe Book by MK Samuelson (first published in 1937 and republished in 2005), I decided to recreate two traditional Sussex favourites. Sussex Pie
Recipe: Sussex Pie and Sussex Hogs Pudding Read More »
Having written before of the cooks whose Sussex recipes (called in those days receipts) shaped the diet of our county and even introduced some foreign, more exotic elements, some of the earliest references are worth a mention. Usipi to minced pies Tacitus, in his memoir of his father-in-law Agricola, who held several governing offices for
Strange Tales of Old Sussex: Old Sussex Recipes. Part 2 Read More »
As a child of Sussex in the 1970s, Sussex Pond Pudding known in our house as Lemon Bomb, was synonymous with high days and holidays. Using her own Sussex recipe, my mother would coat the inside of an old pudding basin with suet and then fill the centre with a lemon encased in a mixture
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When writing about The Seven Good Things of Sussex, I am often moved to contemplate what other toothsome delights and Sussex recipes our county had to offer, both then and now. First on the list comes our famous South Down’s lamb or mutton, in the past our puddings and pies, and now our wines, beers,
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Of a score of good things found outside heaven The land of Sussex was granted seven The choicest of those I often feel Is the oily, glutinous Pulborough eel Though the Selsea cockle would be the best The Chichester lobster’s the lordliest dish The herring of Rye is the tastiest dish The mullet of Arundel
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We love this local Sussex cheese toastie recipe made with locally produced Sussex blue cheese. Serves 4 as a starter or light lunch This delicious take on a classic toastie is made with Blue Clouds cheese made in Balcombe, West Sussex. All the Blue Clouds cheeses are made by hand in a small dairy
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