Half a pound of herring roes for £3.50 from Mummery's stall on Bury St Eds market today. I'm having them on toast for my tea.

Three delicious ewe's milk cheeses arrived in the post last week, sent to me by Slate Cheese and Provisions. I've been asked to choose my favourite of the three and it's been a hard task. What I received was the April Cheese Club selection, celebrating the arrival of spring and containing the season's most special sheep cheeses, along with a box of Millers's Harvest artisan crackers. First up was Norfolk White Lady, a full fat Brie style cheese made by Jane Murray at Willow Farm Dairy in Deopham, Norfolk, and one of our own very good East Anglian cheeses. It is a soft, mould ripened cheese, with a delicate flavour. I left the cheese at room temperature for 6 hrs to allow it to ooze a little, which it did, although it was not as soft as I would have liked. It was very good with the yeasty three seed crackers and a little chestnut honey that I had in my cupboard at home. Next to try was the Pecorini Sardo, it was a treat to see this Sardinian cheese and although the tasting notes suggested it as a perfect cooking cheese in place of Parmesan, no way was I going to cook with it, but instead shaved it over a rocket and toasted hazelnut salad, where its almost sweet yet salty and piquant flavours really packed a punch. Finally the Cheese of the month for April, a Pave Cobble, made in Somerset by White Lake Cheese at Bagborough Farm, Somerset. A pyramid shaped cheese with a silky, sweet and creamy paste that has a salty citrus tang. The ash coating creating a wrinkled rind. I left this one in my cool pantry for 24 hrs until it started to ooze perfectly under the skin and it was just divine, definitely my Supreme Champion. Who says the French have the best cheeses?  If you fancy joining the Cheese Club, you might like to know that boxes are delivered on the first Thursday of the month, either monthly or a bi-monthly delivery. Join in April 2019 and you will automatically get sent your first box free.

• beautiful packed and branded cheese parcel arrives
• tasting notes are included
• Pecorino Sardo Maturo shaved into a rocket and toasted hazelnut salad
• Norfolk White Lady
• Pave Cobble
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It's a Sutton Hoo chicken, the slow grown one. They're big, or hooge as we say here in Suffolk and my challenge was to see how many meals I could get from one bird.

• first to portion up the chicken, the heart and liver kept for canapes. Neck and bone tips for gravy
• garlic butter sauteed heart and liver on toast served as canapes
• the crown stuffed with lemon wedges, rosemary and garlic
• roasted and served with a white wine gravy made with the deglazed juices from the pan, with the roasted garlic, lemon and rosemary added back in
• leftover breast meat in a delicious Club sandwich
• legs and wings served southern fried (see recipe book)
• stock made with the carcass
• finale of a chorizo and chicken risotto using the stock and with the last nuggets of cooked chicken from the carcass
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Yes, I know, I ate three courses at The Unruly Pig pre-launch brunch last week and my daughter did too. But where else can you order Oysters Rockefeller followed by an Omelette Arnold Bennett and then a finale plate of waffles with maple syrup and bacon. The new brunch menu is available from this Saturday 6th April. You must try it!

• great drinks menu with a huge choice of teas too
• cocktails for breakfast ... hic!
• what a fabulous menu with interesting choices
• a brilliant vegetarian menu
• passion fruit spritz
• blackberry, plum and yoghurt smoothie .. the fruity
• oysters rockefeller
• omelette arnold bennett
• wild mushroom rarebit
• desserts included the waffles with different toppings and a pain perdu with pump street chocolate, glazed banana and pecans
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