French dressing
We use three different oils; local or regional extra virgin rapeseed oil. Olive oil and sunflower oil and English whole grain mustard. The dressing can be used warm or cold. Drizzle over hot and cold meats, fish or shellfish, salads. Add to warm potato dishes. |
Red onion and fresh chilli marmalade
Using English red onions and East Anglian chillies (when in season). Serve with English grilled goats cheese and mixed salad leaves drizzled with coastalfoods French dressing. Add to sauces for flavouring or serve with mature cheddar, local sausages, or seafood’s. |
