The first taste of Summer - Norfolk Peer New Potatoes

"Everybody raves about Jersey royals which are lovely, but these Norfolk potatoes are really special"

James Barber - Head chef at the Brudenell hotel in Aldeburgh

A couple of weeks ago we were privileged to be invited to see the first of this season’s Norfolk Peer new Potatoes lifted at Cockley Cley here in The Brecks.

Preparation for this season’s crop began last winter when the land was de-stoned to ensure the crop is not bruised. The seed potatoes are then planted systematically in furrows to ensure consistent tubor size at harvest.

In a recent blog we discussed the impact of irrigation upon cropping in The Brecks when it was introduced in the 1970’s. Mervyn Gribbon brought irrigation to Heygates farm in Swaffham and was instrumental in ensuring that growing potatoes became not only possible but profitable. His son William is continuing the family tradition on the same farm and is responsible for developing The Norfolk Peer brand.

What makes Norfolk Peer stand apart from the crowd? It is it’s freshness. The potatoes are lifted daily and available to the consumer within 24 hours. To ensure continuity of supply potatoes are planted from the end of February until early June and to ensure traceability consumers are able via The Heygates website to track the field that the potatoes they are eating were grown in!

For more information about where you can get your hands on these little treasures please follow this link

Later in the year The Peer is followed by The Norfolk Keeper – but that is another story 

When a group of farmers in this part of the world meet up food always plays an important part of the proceedings and lunch at Heygates was no exception. Norfolk Peer Potatoes, our own Scotts Field Pork and the last of the seasons asparagus from Beachamwell all beautifully prepared and cooked by the team at Strattons Hotel & Cafe in Swaffham

The Norfolk Show 2014

At this Year's Royal Norfolk Show Scotts Field Pork was showcased in The Cookery Theatre by Norfolk Food Festival Patron Vanessa Scott. She was joined on stage by my wife who talked about two of her favourite subjects - Large Black Pigs & The Great British Butcher - both endangered species!

Whilst Vanessa cooked loin of Scotts Field Pork in coconut milk with tomatoes and spinach Sarah spoke to the audience about our herd of pigs, the origins of The Large Black Pig and why their incredible gene pool needs to be preserved. With Mary Kemp (who each year runs The Cookery Theatre at The Norfolk Show) she discussed the importance of our butchers in Norfolk and again why their incredible gene pool needs to be preserved!

So What is so special about The Large Black Pig?

Apart from the fact that they are incredibly beautiful they are prolific and very good mothers. They are the UK's only black pig which means that with the onset of global warming they will be better able to cope with longer hotter summers. The meat that they produce is succulent and moist with a great flavour as it is marbled with intramuscular fat. Whatever cut you chose it really will be the best pork you ever have.

..... and The Great British Butcher

One of our local butchers Tony Potter of Impsons was asked a couple of years ago to add up the combined experience in years of his butchers. It came to 265 years. 265 years worth of advice and expertise that once it is lost cannot be replaced. As a family we are not rabid anti-supermarketeers and accept that they have a place in our society there is a big BUT though. The long threatened Tescos has finally opened it's doors in Swaffham and is having a profoundly negative effect on the town as we all predicted. The lads on the butchery counter there will not be able to look after the elderly or  give advice on cheap cuts or indeed have the time to have a joke with their customers in the same way that the 'young' men at Impsons do.  Beware Great British Public - if you dont use our Great British Butchers - you will lose them

Loin of Scotts Field Pork in Coconut milk with tomatoes & spinach

About 1.2kg boned pork loin

Salt and freshly ground black pepper 

3 tbsp olive oil 

10-12 garlic cloves, peeled

100g fresh ginger, peeled and coarsely chopped

2 large hot green chilli, chopped (remove the seed if you like)

12-13 curry leaves (optional but make huge difference)

2 tsp ground cumin

1 bay leaf

Seeds from 10 cardamom pods

150g creamed coconut dissolved in 10-11tbsp boiling water or two cans coconut milk

Squeeze or two of lime juice, to taste

10 tomatoes, cored and spilt in two widthways and slow roasted for 2 hours

Fresh spinach

Fresh coriander, chopped, to garnish

• Cut the rind from the pork, leaving a thin layer of fat (use the rind to make crackling – score it, scatter it with salt, and bake at 220C/425F/gas mark 7 until puffed up, crisp and golden). Score the fat and season the meat well all over, rubbing it into the surface. Tie the meat in a couple of places with kitchen string, so it will hold its shape, and set aside.

• Warm the oil in a large casserole over a low heat and poach the garlic cloves until they just begin to take on a light golden colour.  Scoop out the garlic with a slotted spoon and raise the heat under the pan to medium-high. Brown the pork on all sides, then set aside. 

• Take the pan off the heat and let the oil become cooler. Add the ginger, chilli, cardamom, cumin and bay, and sauté gently for a minute. Return the pork to the pan, turn it over in the seasoned oil, then pour over the coconut milk and bring to a simmer.

• Cook the meat at a very gentle simmer on a low heat, covered, until cooked through and tender, turning it occasionally and scraping the bottom of the pan. This should take about one and a half hours, by which time much of the liquid will have evaporated. In the last 30 minutes of cooking add the roasted tomatoes to the pan and remove the lid of the pan.

• Remove the meat and let rest for 10 minutes. Meanwhile add the spinach to the tomatoes and cover for i minute and continue to cook. Season to taste. Remove from the heat and arrange on four plates. Squeeze over the lime juice, grind on the pepper and sprinkle with coriander.

• Serve the pork on the bed of tomatoes & spinach with minted new potatoes or rice. Serve the crackling on the side.