Halesworth & Southwold Community News September 2019 25


LATE summer lunches need to be a flexible friend for Jonny Nicholson, Chef-Owner of The Sail Loft in sunny Southwold.


Hasn’t this summer been a


game of two halves, lovely and sunny one week, windy and showery the next, no idea what clothes to wear, let alone what food to cook. So you need to have something in your store cupboard and/or the fridge that can quickly be knocked up for friends and family, whatever the weather. I’m thinking a recipe that is as nice, hot from the oven inside as the nights draw in for supper as it is cold eating lunch al fresco. Tarts, frittata, tortilla, a hearty wedge of something savoury and egg- based makes a lovely easy meal. They fill you up without weighing your afternoon down and go well with simple dressed green leaves and buttered new potatoes on the side. Quiche is queen of them all, a real treat, particularly if still just warm from the oven. Supermarkets have a lot to answer for, the pappy,


claggy, dry excuses


they call quiche lorraine and the like would scar most kids for life away from ever trying a home-made one, but if you take time to bake your own and


are Late Summer Lunch


can convince the family to try it, you are all in for a treat. Here


a few of my


favourite quiche fillings: Smoked haddock, curried onions and basmati rice – the classic curried Indian kedgeree brunch in a pastry case. Courgette,


pea and green


pesto – a herby mouthful, finished with mascarpone and more basil leaves.


Spicy sausage, red chilli marmalade


and roasted


peppers – a zingy choice if you like spicy and hot. Lamb meatball,


aubergine, mint and feta – bring


a Mediterranean


charred feel


with a Middle Eastern edge. Smoked bacon, leek, wholegrain mustard and blue cheese – a variation on the traditional flavours.


Butternut


chickpea and ricotta – a hearty late summer vegetable


this quiche


quiche lorraine squash, fennel, treat,


lovely topped with red onion marmalade. Feel free to have fun with featured


recipe, mixing it up with whatever


you fancy or have at hand, just add your own little spin on it. Alternatives which work well would be things like watercress or rocket instead of the spinach, courgettes or fennel to replace the peppers, cheeses like feta, mascarpone or ricotta for the goats’ cheese. Just be mindful to how long substitutes


take to cook in


comparison, if they are chunky or firmer, then soften them on the hob or in the oven first. I like replacing the simple onions with marmalade,


red chilli


red onion jam


or a tasty chutney. Piccalilli might be a step too far, just depends how gastronautically experimental you’re feeling?! Enjoy… Jonny


Jonny Nicholson, Chef –


Proprietor, The Bell at Sax’. The Bell at Sax’,


High Street, Saxmundham IP17 1AF.


A laid-back restaurant-with- rooms with good food, proudly using local, seasonal, Suffolk ingredients. W: www.thebellatsax.co.uk


T: 01728 602331. A tasty offer for Community News readers. A great lunch deal with The Bell at Sax’ - free dessert and coffee!


Book a table and order two courses per guest of a starter and a main course from our a la carte menu, and we’ll offer you complimentary dessert and coffee on us, completely free! Available Tuesdays – Saturdays 12 noon – 2pm during September 2019 by arrangement.


Therese Coffey


HEALTHCARE matters are foremost in my mind this month. We had a disappointing Care


Quality report on the


Commission Ambulance


Service with another “Requires Improvement” rating. Whilst I congratulate the whole team for the Outstanding rating on caring for patients, it is the inadequate rating for leadership which causes me the greatest concern, plus the fact that the Trust is failing to get a grip on response times and safety for patients. My patience of behalf of patients has worn thin and I have written to the Health Minister to make an assessment on the break-up of the East of England Ambulance Trust into two or three smaller services. The reality is that this is crunch time for the future of the service as it exists today. I have arranged a meeting in Westminster


early this


month for the Interim Chief Executive, Dorothy Hosein, to explain to all MPs what she is


doing to implement the CQC’s recommendations. I have also asked the Chief Inspector from the CQC to speak to us. For patients’ sake, we cannot allow the current malaise to continue. In contrast, we had


welcome boost from the new Prime Minister extra


with £135m funding for health


services which should benefit Halesworth and local residents. For mental health, there is £40m to build four new hospital wards for 80 beds. Suffolk and Norfolk MPs worked together to ask for this and I am pleased we succeeded. There is further £70m for the James Paget and Norfolk & Norwich hospitals for improving Diagnostic and Assessment Centres. Finally, £25M has been given to clinical commissioning groups across Norfolk and Waveney. This is welcome for our own CCG. However, on that note, I am concerned at the proposed merger of the CCGs. Less than a year ago, management teams


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were merged and we were told that this was not the start of a merger. However, there is a short consultation on proposals for the merger which would see the area that used to be covered by Waveney


council


merged with all of Norfolk into one organisation.


being There


is a historic reason why Great Yarmouth and Waveney were grouped together. The two large coastal towns with elements of deprivation surrounded by more rural areas had a critical mass for a hospital with A&E and the healthcare system was built around that relationship. My concern is that


recent


experiences of our CCG have let down residents in Halesworth and the rural area of Waveney by not fulfilling their action plan on improving


Goats’ cheese and red pepper quiche (serves 6+)


Deep pastry case, blind-


baked, 23cm wide approx, in the tin


Good olive oil 1 red onion, peeled


sliced sliced


and 2 red peppers, deseeded and


2 garlic cloves, peeled and finely sliced 1 red chilli, finely shredded (optional) Handful baby spinach leaves Handful of preserved sunblush tomatoes 200g goats’ cheese, broken into pieces 3 eggs


175ml double cream 1 tsp sweet smoked paprika Sea salt and black pepper Pre-heat the oven to 190c. Heat a glug of oil in a hot frying pan over a medium heat and add in the onion and peppers. When softened, add in the garlic (and chilli if using) and cook for a few more minutes. Take off the heat and transfer with a slotted spoon into


the pastry the eggs case when


cooled. Spread out and top with the goats cheese, spinach and tomatoes evenly. Beat


with the


cream, seasoning and paprika. Pour onto the pastry case just short of the rim and bake in the oven for 25 – 30 minutes until the quiche is golden and set in the centre. Allow to cool until warm before eating.


care for patients after the


closure of the two community hospitals. I am concerned that this part of Suffolk may get even less attention now and I would like to hear views from the public. Please do email me. Finally, I was delighted to be promoted by the new Prime Minister to Minister of State at the Department for Environment, Food and Rural Affairs. I will continue with the environment portfolio though focused on domestic issues and with additional responsibility for climate change adaptation and resilience


across


government. The experience I gain as Suffolk Coastal MP continues to be invaluable in my national role.


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