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Halesworth & Southwold Community News October 2019 29 Beans means… autumn is on its way


As days shorten, chilly dark evenings need warming soul food for Jonny Nicholson, Chef-Proprietor of The Sail Loft in Southwold


DO you remember that cereal advert where the little boy runs to school surrounded by a rosy warm glow, well that’s what I need come autumn. It’s been a topsy turvy summer and now as temperatures start to drop, we tuck into comfort food for our own central heating.


Autumn is a lovely time of year for food, even barbecues and salads start to get repetitive by the end of summer. A new season brings a whole different repertoire as we pull down dusty cookbooks from the bookcase, browsing for family favourites long since rustled up a year ago. And familiar


ingredients pop


back up like old friends too, lovely fungi carefully harvested as food for free, delicious wild game birds and hearty staples like root vegetables and slow cooked meats.


Whilst the cooler wetter months might call for our indomitable British spirit, the


old ‘grin and bear it’, if you wrap up warm, there is nothing better than the cosy hug of a casserole simmering in the oven after a long frosty walk.


Halloween is always a lovely start to the winter, and of course, onfi re ight hot on its heels. And that means heart-warming dishes for friends and family get-togethers. One of my favourite after-school teas was always beans on toast, had to be Heinz of course. But we do have delicious very local baked beans from a great Suffolk-based food producer, Hodmedod’s, based in Brampton near us here in north-east Suffolk. They only use British farm-grown pulses, which is a great news story for our agriculture, and if you really can’t fi nd the time or energy to make my Boston-style beans recipe, their classic baked bean out of a tin are a fi ne substitute. For special occasions, there is nothing like making your


own, and with the rich tangy spicy sauce and smoky bacon, Boston beans are very different kettle of fi sh to the th ariety. Perfect with things like sausage and mash or steak & kidney pie. And of course, when you are outside after trick or treating or around the bonfi re, watching the fi reworks go off, you will fi nd them the perfect soul food for kids, big and small!


Enjoy, Jonny Jonny Nicholson, Chef


– Owner, The Bell At Sax’, Saxmundham and The Sail Loft in Southwold


The Bell At Sax’, High Street, Samundham I 


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The Sail Loft, Ferry Road, Southwold I 


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: www.sailloftsouthwold.uk   


Boston Baked Beans seres  as a side dish Delicious on brown toast with or without poached eggs for lunch, or as a bake, browned with a breadcrumb and grated cheese topping. Shredded parsley is a


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lovely contrast sprinkled on top too. You can use Hodemedod’s or others’ dried beans, soaked overnight and then boiled in advance but I prefer tinned ones for speed and tenderness. ocal rapeseed oil g smoky bacon, roughly chopped; 1 small onion, sliced; 1 garlic clove, chopped; 1 tsp smoked paprika (sweet or hot, I like spicier ariety  tsp dried


thyme; 1 tsp dark brown sugar;  –  heaped tsp ionstyle mustard to taste  tin haricot or fava beans, drained and rinsed; 1 tin plum tomatoes, cut


into chunks with


Good glug balsamic; Splash of Worcestershire sauce; 1 heaped tsp black treacle; 1 tsp tomato purée


reheat the oen to c. In a deep ovenproof sauté pan with a lid or casserole dish, heat


juice;


up a glug of rapeseed oil over a high heat and fry the bacon until just browning, add in the onion and keep cooking until softened and caramelising. et add in the garlic, paprika, thyme, sugar and mustard plus seasoning to taste. Stir around for a minute or two, then add the remaining ingredients. Bring to a good simmer, stirring well, then cover and bake for  minutes. Best served hot, not bubbling.


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