Good times, get cheesy

MAKE things better with hot oozy melted cheese, says Jonny Nicholson, Chef- Proprietor of The Bell At Sax’.

DON’T you find certain foods, perhaps a dish or an ingredient, take you back in time, for a moment or two of heart-warming nostalgia. Something that reminds you the first cake you made with mum, Grandma’s Sunday tea, school dinners, burning the pasta when you first left home as a student or that second date. For a lot of people it is either bad, think semolina and pink blancmange or good, perhaps bacon sandwiches or Angel Delight.

Homely comfort food is

the stuff of the senses, like a favourite pair of slippers or a cosy blanket, those dishes which warm the heart and enrich the soul, usually eaten together with good friends or family. It just makes you feel great, leaving a sense that all is well with the world. ‘Melty cheese’ as my kids

would say is one of those things. It doesn’t actually matter what it is on or in, a simple pizza, a big bowl of pasta, cheese on toast or posher spicy rarebit, a favourite side dish like mac ’n’ cheese or gratin dauphinoise, it’s just cheesy heaven.

This month’s recipe is based around a creamy garlicky cheesy potato bake with a few other tasty ingredients to make it into the base for a main course by itself. If you’re continental, posh or a foodie, you might know it as tartiflette, an Alpine winter favourite, great for after a long day in the icy wilds skiing or even just walking the windswept Suffolk coast. Yes it is a real warmer but actually it is best in spring or autumn as a ‘grey day’ standby if allowed to cool for a while, maybe half an hour out of the oven. You can just vary how warming it actually is by what you serve alongside - from a hot bubbling stew to some lovely smoked fish and dressed leaves, it is a flexible friend. One of my favourite ingredients for this is the excellent Bungay-made Baron Bigod brie cheese. It is made with raw unpasteurised milk (so comes with a minor health warning) and has such a rich creamy texture and when ripe, that beautiful mushroomy grassy savoury flavour. Superb for a cheeseboard and even better when cooked, perfect

(serves 4 generously) The ingredients are easily changed here, chopped rashers instead of lardons for the bacon, raw or slow cooked garlic, left over cooked potatoes, cheddar or other local cheese, grated or sliced depending, instead of the Suffolk brie etc. Just mix it up and enjoy! NB. The brie skin is lovely in the final dish so I suggest leaving it on before cubing.


‘melty cheese’ I say! Do visit their Fen Farm Dairy and the self-serve vending machine full of their raw milk, cheese, butter etc to purchase – you’ll find it on the Flixton road just outside Bungay. So make yourself smile, just say cheese!

Enjoy, Jonny

Jonny Nicholson, Chef – Owner, The Bell At Sax’, Saxmundham and The Sail Loft in Southwold. The Bell At Sax’, High Street, Saxmundham IP17 1AF Relaxing neighbourhood restaurant- with-rooms with good food, lounge bar and two dining rooms. Have you tried our new Sunday Lunch Carvery (just £11.95). W: T: 01728 602331

The Sail Loft, Ferry Road, Southwold IP18 6HQ

Our beachside café-bar and restaurant, proudly using local, seasonal, Suffolk ingredients. Find us by Southwold’s dunes near the campsite and lifeboat station. How about

booking for our luxurious

afternoon tea. W: T: 01502 725713

ANOTHER busy month with more referrals for our carers' respite service and more people accessing the support from Alice our Dementia Support Worker. With more of us living longer it is inevitable that more people will live with some form of dementia. Although there is a great deal of research into this condition, a cure or any effective treatment remains out of reach at the moment. Our March film at the Cut


Halesworth & Southwold Community News March 2019 17 too - all are


her lovely handmade greeting cards.

Alice Sparksman, our Dementia Support Worker, seconded from the Alzheimers Society, continues to be very busy each week seeing people both at Cutlers Hill surgery on a Tuesday and in their homes. We are so pleased to have her working as part of our team and everyone loves her kindness and wealth of experience. Don't forget our Carers'

on the afternoon of Wednesday 20th, is the applauded biopic of 'Queen', "Bohemian Rhapsody’’ starring BAFTA Best actor winner, Rami Malek as Freddie Mercury. £5 at the door. Last tickets - and those for the raffle - at 2.45pm for a prompt 3pm start for the film. We are very grateful to the kind people who donate such nice prizes. Think of us and donate if you have anything suitable - we always need good prizes. Jill will also be selling

Day on Thursday 25th April from 10am to 6.30pm at the Cut. This is a joint venture with Halesworth Volunteer Centre. There will be a rolling programme of speakers and information over the day, with taster sessions of a wide range of activities, tea, coffee, cakes

and biscuits will be

available. This will be a very full and informative event open to anyone who looks after someone else - you may be a neighbour, a friend, a family carer or a paid carer

Complementary Healthcare & Facials BOHEMIAN RHAPSODY It

isn’t just for those caring for someone with dementia but for all carers. The event is completely free for anyone who lives in Halesworth and

the surrounding area. We look forward to lots of people accessing this great day.

Paddy Flegg Publicity


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unpeeled potatoes cut into 2 cm rough chunks Rapeseed oil

Good slice of butter 200g smoked streaky bacon rashers, shredded 1

medium onion, peeled,

halved and finely sliced 1 – 2 cloves raw garlic, peeled and finely chopped Few sprigs thyme Two bay leaves 200g Baron Bigod brie in 2cm cubes

1 - 2 tsp smooth mustard Sea salt and black peppermill 250ml good double cream Handful of breadcrumbs Handful of grated parmesan or other hard cheese Pre-heat the oven to 175c fan or equivalent. Put the potatoes on to simmer,

covered in salted

water. Cook until just starting to go tender, approx. 10 – 15 minutes.

and the butter in a hot large ovenproof

Meanwhile heat a glug of oil sauté pan over

Podiatry Chiropody Footwear

Professional singer Emily K has astounded audiences throughout her singing career with her dulcet tone of voice and similarity to the great Karen Carpenter. She has now got together with local musicians, Brian Parker (Keyboard), Simon Howe (Lead Guitar), Dan Lacey (Bass Guitar), and Dan Ball (Drum Kit) to produce this nostalgic tribute show.

Taking you back to the 1970’s, Emily and the band will perform many of the Carpenters classic hits, including songs taken from their famous World Tour! If you are an avid Carpenters fan, this show is not to be missed!

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2019 Dates Saturday 16th March - The Cut Halesworth Friday 10th May - Southwold Arts Centre

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43 Thoroughfare, Halesworth, IP19 8BX 01986 874531

Podiatry Chiropody Footwear

As HCPC registered podiatrist we specialise diagnosis and treatment of foot problem

Skin problems: corns, calluses, verruc

Nail issues: thickened nails, ingrowing toe Laser Treatment for fungal nail infectio Diabetic foot care

Biomechanical assessment, Orthotic Plantar fasciitis, Bunions, other foot and le

Footwear – Db wider fitting shoe, Padder Seibel, Skechers, Cotswold.


a medium heat and stir


the bacon for a few minutes. Then add in the onions, cover, heat through, turn down to low-medium,

and stirring

regularly, cook until they start to brown at the edges. Stir in the garlic, the thyme and bay leaves. Cook for a couple more minutes over a low heat. Set aside to keep warm. Drain the potatoes well and put back into their empty pan on the hot hob, heat turned off, and left uncovered to dry for a few minutes. Fold the hot potatoes well into the warm bacon pan contents and nestle in the cheese. Whisk the mustard and seasoning into the cream before pouring over the pan. Mix the breadcrumbs with the parmesan

and scatter

over. Bake for 30 minutes or until golden, bubbling and hot throughout. Remove and allow to sit for at least 15 minutes before eating.

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