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Fritters recipe from Richard Hughes

PUBLISHED: 14:01 11 March 2010 | UPDATED: 16:51 20 February 2013

1 Melt the butter in the water, bringing to the boil.

1 Melt the butter in the water, bringing to the boil.

For his latest best of Norfolk recipe, Richard Hughes makes some fritters that will leave you wanting more.

For his latest best of Norfolk recipe, Richard Hughes makes some fritters that will leave you wanting more.



I defy you to stop at just a couple of nibbles of these delightful fritters. We serve them in many guises, sometimes with ham and strong Colmans mustard, with smoked salmon, anchovies or with olives and sun dried tomatoes.


Of course Im using Binham Blue, but this will work equally well with any strong cheese.
They make great pre-dinner nibbles, or, as we do at The Assembly House, serve them with mulled wine as part of an afternoon tea. Very refined!



In just a few, short years, Catherine Temple has established Binham Blue as one of the iconic foods of Norfolk, along with our Cromer crabs and asparagus; its what our region is known for in the foodie world!



Its creamy texture lends itself beautifully to this recipe, the sweet cranberry being the perfect foil. If, like me, you abhor wasting food, this is a terrific way of utilising all those little bits left from the cheeseboard; after all, alongside your turkey curry, theres only so many cheeseboard risottos you can eat over the holiday period!




Step by Step with Richard Hughes: Clever Cooking in Simple Stages
is out now. Priced 20 at
www.thelavenderhouse.co.uk; Jarrold; Looses Cookshop; Waitrose; Borders and most good bookshops.

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