THE SUPPLIERS. Eggs KAREN AND MATT MCGUIRE-GARLAND. VISIT AND

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1 { I N G R E D I E N T O F T H E M O N T H } eggs Eggs take centre stage as Easter arrives! Sarah Hardy visits an egg supplier in Broadland as Ray Maddox from The Dial House in Reepham uses them to create three dishes on the Aga

2 OKAY, we admit it - it's usually chocolate eggs that are all the rage at Easter but we decided to feature one of the many egg suppliers making a difference here in Norfolk. Eggs are surely the ultimate convenience food - so quick and easy to prepare and highly versatile. Who can resist that classic dish of bacons and eggs, or how about a frittata - a great way of using up a few past their best veggies! And don t forget just how good they are for you, too; they are packed with vitamins and minerals, and a great source of protein. 09

3 { S U P P L I E R } Eggs THE SUPPLIERS HUSBAND AND WIFE Karen and Matt McGuire- Garland have a smallholding just outside Reepham where they keep hens, ducks and quail - alongside horses, dogs, cats, ferrets and a parrot - you name it and they have it! The pair relocated, with their three children, from Cambridgeshire just over a year ago, to pursue their dream of running their own business - and now they run two! Belle Bantams sees them keep rare breeds such as Norfolk Grey, Silver Laced Wyandotte and Cream Legbars - they sell fertile hatching eggs, day old chicks and more - while their second business, Vale Farm Eggs, sees them sell the eggs to farmers markets, shops, restaurants and so on. We re loving it, says Karen, with her huge smile backing up her enthusiasm. We love this rural spot - we used to come here on holiday and always wanted to live here; my mum and dad have moved to the area, too. On their seven- acre plot, they have several barns where they keep the chickens and there s also a pond where the ducks will go in the slightly better weather. And we re working on an area for the chickens to have so they can be free range, says Karen. Karen, who used to work in the care industry, started to keep chickens in 2007 as a hobby and, as many people discover, it soon took over. They all have characters and many are very beautiful, she says, calling several of them by their names. They have around 300 hens at present and collect eggs four times a day. It s a physical job, and time consuming, but we wouldn t have it any other way. Not unsurprisingly, the couple eat eggs every day. I have cook books dedicated to eggs, admits Karen, saying her favourite dishes include Eggs Benedict. And I have scrambled eggs most days for breakfast, adds Matt. VISIT AND KAREN AND MATT MCGUIRE-GARLAND PICTURES BY KEIRON TOVELL visit

4 R ay Maddox has been at the Dial House in the centre of Reepham since it opened 18 months ago and he s very much found his calling at this laid back eaterie which is so stylish! Originally from Manchester, Ray trained before moving to London where he worked for 20 years, including a stint as head chef at Langan s in Mayfair. But 15 years ago, he moved to Norfolk for the quality of life and has worked at several of the county s leading restaurants, including The Pigs, near Holt. Ray, who now lives in Reepham too, is a big fan of local produce and always features nearby suppliers on his menu, which changes monthly. I enjoy Blythburgh pork and get bacon from Cleveleys in RAY MADDOX, CHEF AT THE DIAL HOUSE PICTURES BY KEIRON TOVELL visit Halesworth, he says, adding that he also enjoys fish very much, preferring it simply grilled or pan fried. The key, of course, he says, is not to overcook it. Indeed, Ray likes to keep his menu straightforward, to allow the ingredients to speak for themselves. He tries out all new dishes on members of staff and enjoys their feedback, and says that salads are always popular choices with his diners. When pushed, Ray says he admires Pierre Koffmann and Jamie Oliver, commenting: They both pushed the boundaries, changed things in their own way. And he enjoys eating out at Bishop s restaurant in Norwich. He cooks on the Aga which has pride of place in one of the hotel s four eating areas and admits that his cheese scones - whose recipe he will not divulge - are a real favourite, as are the drop scones - one of three recipes we print here. The Aga really draws people in, it is a focal point of the whole place, says Ray. 12

5 { I N G R E D I E N T O F T H E M O N T H } recipe POACHED EGG WITH A SALAD OF CURLY ENDIVE AND BACON Use the freshest eggs you can for this simple dish, and there's no need to faff around with vinegared water for poaching, if they are chilled INGREDIENTS 1 head of curly endive, washed, shaken dry, and tough outer leaves removed; 6tbsp of olive oil; 4 eggs, straight from fridge; 3tbsp of red wine vinegar; 180g of lardons of bacon or pancetta; 1 small baguette or 2 thick slices of rustic bread, plus olive oil for frying; 1 garlic clove, peeled and halved; 1tbsp of chopped flat leaf parsley METHOD Separate the endive leaves by placing the whole head on a board, trimming off the root, and halving across the width to make more manageable sized pieces. Sprinkle them into a roomy bowl. Slice the baguette down its length (if using), or take the rustic bread slices, and rub the cut surfaces with the garlic, then cut into cubes sized to suit you. Fry in some olive oil until crisp and golden, then drain onto kitchen paper. Fill a shallow pan with water, bring to the boil and turn down to a simmer. Break the eggs one at a time into the gently simmering water (break each into a cup first and slide them into the water if you're nervous about this). Whilst they're poaching, fry the bacon briskly in the hot olive oil, also until crisp and golden, then throw the lot onto the endive and stir in. Quickly add the vinegar to the pan and swirl round, then add to salad. Stir in the croutons and parsley, divide between the 4 plates and slide a poached egg on top of each one. Sprinkle on a little Maldon salt and a grinding of pepper and eat immediately SERVES FOUR POACHED EGG WITH A SALAD OF CURLY ENDIVE AND BACON the DIAL HOUSE REEPHAM STEP INSIDE THE DIAL HOUSE and wow - you cannot help but be impressed. Many of us remember it as the Old Brewery House, right in the Market Place, where you could have a game of squash after a pint! Now, it has been beautifully renovated, staying true to its Georgian heritage - but there s been a sprinkling of magic fairydust, too. It is kitted out with antique furniture, all of which is for sale. Look out for wonderful leather Chesterfield sofas, beautiful glassware, decorative silverware and much more. Add in fresh flowers in, say, Marmite jars, vintage china, and quirky cutlery and this is a place with real character. There are four quite separate areas to eat, all with their own personalities, plus a secret dining room. You need to push one of the bookcases in the main front room and see what happens - I ll say no more! There are also eight bedrooms, again decorated with great panache and in a thoroughly unique manner. They take their inspiration from the Grand Tour era, when the aristocrats travelled the world, to India, China and Africa, to improve their minds and add to their artistic collections! It s really quite a place - with outside areas for the better weather, too. 55 VISIT