Cambridgeshire Cookbook

After the successful launch of the Sheffield Cookbook and Nottinghamshire Cookbook, it’s now time for Cambridgeshire to show off its amazing restaurants, artisan producers and fantastic suppliers.

The Cambridgeshire Cookbook is a real celebration of the local food scene including a foreword by Daniel Clifford of Midsummer House. It showcases all that Cambridgeshire has to offer as a great foodie destination.

http://www.midsummerhouse.co.uk

From fine dining at two Michelin star restaurants such as Midsummer House, popping into Fitzbillies for one of their famous sticky buns or having a slice of Sicilian pizza at Aromi, The Cambridgeshire Cookbook really has something for everyone. As well as the delights of central Cambridge, it also explores what the villages around Cambridge have to offer such as the the 2AA Rosette work of Calvin Holland at the inspirational White Pheasant.

http://www.aromi.co.uk

http://www.fitzbillies.com

http://www.whitepheasant.com

Although it’s not all about the cooking, it also displays some amazing suppliers such as The Pantry’s favourite Cheese+ who have been supplying artisan cheese since the 1980s.

Since Vince and Anne – Marie opened the doors of The Pantry back in 2011, they have always stuck by the ethos of using local and seasonal British recipes. They track down the best local suppliers they can find and use the finest, freshest ingredients they can source such as meat from Eric Tennant’s Butchers and Fish from our neighbours FISH! of Burwell.

Open up your door

I was very lucky to join the team in 2013 and instantly shared the same ethos and passion as Vince and Anne – Marie, drawing inspiration from the godfathers of British cooking such as Fergus Henderson and Mark Hix, whilst digging out old and forgotten recipes. The Pantry’s recipe of Brawn – Pigs Head Terrine has always had a place on our menu so it seemed fitting to put in the Cambridgeshire Cookbook.

Brawn is the traditional recipe of pigs head set in its own jelly. The idea of handling and preparing the dish may put a lot of people off but the meat when cooked slowly is fantastic and beats pork loin or chops hands down in the flavour department. There is a lot of meat available on a pigs head from the tongue to the cheeks to even the ears. It has been a Pantry classic and customer’s favourite since the beginning and we hope you enjoy it too.

You can see the full recipe at the following link:

https://thepantryfinefoods.com/2012/01/06/brawn-recipe-aka-pigs-head-terrine/

image1Our recipe, as well as many others from local chefs and businesses, are available in the Cambridgeshire Cookbook.  It’s a must-have for the foodies amongst us and it would make an excellent present.

Available for purchase from The Pantry Fine Foods in Newmarket,  Waterstones, Whsmith and all participating businesses for £14.99

Hurry whilst stocks last and we look forward to seeing you soon.

Adam spicer
Chef The Pantry

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