Suffolk Food Hall’s Best Bread Sauce Recipe
Ingredients:
- 500ml whole milk
- 2 bay leaves
- 2 sprigs of thyme
- 1 tsp black peppercorns
- 1 shallot
- 4-5 whole cloves
- 1 loaf of Suffolk Food Hall’s sourdough bread
- Salt and pepper, to taste
Method:
-
Infuse the Milk:
Pour the milk into a saucepan over medium heat. Add the bay leaves, thyme, and black peppercorns. -
Prepare the Shallot:
Peel the shallot and stud it with the cloves. Add the clove-studded shallot to the saucepan with the milk. -
Prepare the Bread:
Cut the crusts off the Suffolk Food Hall’s sourdough loaf. Chop the bread into pieces and blitz it in a blender to form chunky breadcrumbs. -
Sieve the Milk:
Once the milk has absorbed the flavours (about 5-10 minutes of gentle heating), strain it through a sieve into a clean saucepan to remove the herbs and shallot. -
Combine and Cook:
Stir the breadcrumbs into the warm, infused milk. Place the saucepan over low heat and cook for 5-10 minutes, stirring regularly, until the breadcrumbs have absorbed all the liquid and the sauce reaches the desired consistency. -
Season and Serve:
Season the bread sauce to taste with salt and pepper. Serve warm alongside roast turkey or your favourite festive dish.
Suffolk Food Hall’s Best Cranberry Sauce Recipe
Ingredients:
- 200g sugar
- 1 punnet of fresh cranberries (approximately 250g)
- 2 clementines (1 for zesting, 1 for slicing)
- 2 cinnamon sticks
Method:
-
Combine Ingredients:
Place the sugar and fresh cranberries into a saucepan. Zest one of the clementines and add the zest along with the two cinnamon sticks to the pan. -
Cook the Sauce:
Place the saucepan on the stove over medium heat. Stir gently as the sugar begins to dissolve. -
Add Clementine Slices:
Cut the second clementine into slices and stir them into the sauce. -
Simmer and Boil:
Reduce the heat to a simmer and continue stirring occasionally until the cranberries begin to burst, and the sauce thickens (approximately 10-15 minutes). Bring to a gentle boil for a final minute. -
Finish and Serve:
Remove the sauce from the heat and allow it to cool slightly. Serve alongside home-cooked turkey or your favourite festive dish.
Tip: For extra depth of flavour, you can add a splash of orange juice or a pinch of nutmeg. This sauce can also be made ahead and stored in the fridge for up to a week!
