Norfolk cassoulet

French cooking with Norfolk ingredients....a proper meat feast! Best local sausage, belly pork, smoked bacon, fresh chicken, cooked with garlic, tomato, celery, carrots, onion and white beans, topped with sourdough garlic toasted crumbs. They say cassoulet was only invented to give the cooks of Gascony something to argue about as to whose was the best. Here's our version!

Comes with a side serving of French-style peas

Frozen product

Ingredients: Pork sausage, belly pork, smoked bacon, chicken, onion, celery, white beans, garlic, carrots, tomato, white wine, chicken stock, bay, thyme, paprika, flour, salt, pepper, olive oil

Allergens: flour (gluten), celery, sulphates

Duck Confit, braised lentils, bacon and fresh herbs

Large, Confit Barbary duck leg, slow-cooked until meltingly tender, makes this French classic Richards desert island dish. Served on a bed of green lentils braised with bacon lardons, root vegetables and loads of fresh herbs. Finished with red wine and Cognac.

Served with a side of French style peas

Ingredients; Duck leg, bacon, green lentils, onion, garlic, carrot, celery, leek, swede, parsley, tomato, thyme, sage, rosemary, red wine, Cognac, bay leaf, olive oil, lard, bay leaf

Allergens; sulphates, celery

Burgundy-style beef bourguignon

Norfolk beef, from the farm of our favourite butcher DJ Barnard of Shropham, South Norfolk, is gently cooked overnight with copious amounts of red wine, smoked dry-cured bacon, onions and mushrooms. Comes with portion of French-style peas.

Ingredients

Beef, smoked bacon, red wine, mushrooms, onion, celery, carrot, leeks, garlic, flour, vegetable oil, butter, thyme, bay leaf

Allergens; flour (gluten), sulphates, celery, milk

Reheating instruction;

Defrost in the fridge (approx. 24 hours)

Tip the beef into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre-heated oven (160c 320f Gas 4) for approximately 25 minutes.

chicken chasseur

One of the very first dishes Richard learnt to make, back in 1977, at the Imperial Hotel. Classic French cuisine; Chasseur means Hunters chicken, and was traditionally made with the game and mushrooms collected from the forests of Central France. This dish was also on the menu at the Old Beams (which became The Lavender House) in 1963! Good food never goes out of fashion!

Comes with French-style peas.

Ingredients; chicken, tomato, mushroom, onion, white wine, garlic, Cognac, tarragon, parsley, white wine vinegar, sugar, flour, olive oil, butter, chicken stock.

Allergens; flour (gluten), sulphates, butter (milk)

Reheating instruction;

Defrost in the fridge (approx. 24 hours)

Tip the chicken into a casserole dish or heavy bottomed saucepan. Add 125ml of water. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre heated oven (160c 320f Gas 4) for 25 minutes. Serve.

Classic Bouillabaisse

Traditionally a fish stew made up with what’s left of the catch, our recipe is a refined dish using fresh fish from Gary Howard, our esteemed fishmonger. Look out for cod, bass, monkfish, salmon and prawns…and whatever else we can glean from the fish counter. It's said there are more recipes for bouillabaisse than cooks in Marseille. Here's our recipe!

Comes with a pot of rouille and French style peas.

Frozen product

Ingredients; Fresh fish, celery, onion, carrot, leek, fennel, potato, tomato garlic, saffron, thyme, bay, chilli, cumin, orange, flour, white wine, olive oil, vegetable oil, mustard, cheese, egg

Allergens; shellfish, flour (gluten), celery, sulphates, egg, mustard, milk

Reheating instruction;

Defrost in the fridge (approx. 24 hours)

Tip the bouillabaisse into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre heated oven (160c 320f Gas 4) for 15 minutes. Serve.

NORMANDY CELERIAC, APPLE AND CIDER CASSEROLE WITH HERBY DUMPLINGS

A delicious hearty meat-free Winter warmer. A real favourite in our house, and yes…it has dumplings!

Comes with a side of French-style peas.

Frozen product

Ingredients; Celeriac, carrot, onion, leek, potato, garlic, cider, apple, mustard, prunes, vegetarian suet, baking powder, parsley, thyme, rosemary, flour, salt, pepper, bay leaf

Allergens; milk, eggs, mustard, gluten, sulphates. Suitable for Vegetarians

Reheating instruction;

Defrost in the fridge (approx. 24 hours)

Tip the stew into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre heated oven (160c 320f Gas 4) for 30 minutes. Serve.

Chicken and Ham Pancake

This is one the first dishes Richard Hughes learned to make during his first job at The Imperial Hotel in Great Yarmouth. The dish remains on the hotel’s menu and, of course, is a best-seller at The Assembly House!

Chicken and ham bound with a classic velouté sauce finished with double cream and chopped parsley. Wrapped in a pancake and topped with more double cream and mature Cheddar cheese

Frozen product

Ingredients

Fresh chicken, ham, butter, flour, chicken stock, double cream, salt, pepper, fresh parsley, mature Cheddar cheese, eggs, vegetable oil, milk

Allergens: gluten, egg, milk, celery

Our Posh Cheese on Toast mix V

For those of you who simply can’t live with out it...we are here for you!

A little tub of our Norfolk rarebit, enough for two to four generously-laden slices of toast!

Mature Cheddar, Mrs Temple’s Smoked Walsingham, Woodforde's Wherry beer and Colman's Mustard all made into the most luxurious toast topper imaginable. It’s also great as a topping for smoked haddock, jacket potatoes or use as a fondue-style dip.

Minimum weight 150g

Fresh product

Ingredients; mature Cheddar, Walsingham Smoked cheese, butter, flour, milk, Woodforde’s Wherry, Colman’s English mustard, wholegrain mustard, salt, pepper, fresh parsley

Allergen: Milk, flour (gluten), mustard, sulphates

Boulangère Potatoes

A generous side of slow-cooked potatoes cooked with loads of onions, chicken stock, fresh rosemary

Frozen Product

Ingredients; Potatoes, onions, chicken stock, bay leaf, rosemary, olive oil, butter

Allergens: celery

Double chocolate, peanut butter and sea salt caramel brownies (2 pieces)

Everyone claims to bake the best brownie; here's our claim to fame. The taste trilogy of squidgy chocolate, crunchy peanut butter, and sea salt caramel

Mark Mitson's bread and Butter Pudding

Having spent two decades working in the finest hotels in the land - including as head pastry chef at Claridge’s and in the West End, Switzerland and Austria – Mark, our resident pastry genius, offers these Great British classics.

My own personal favourite! The lightest of custards with bread, butter, double cream, marmalade and a tot (or two!) of whisky

Frozen product

Ingredients; White bread, eggs, sugar, butter, milk, double cream, sultanas, orange, whisky

Allergens: flour (gluten), eggs, milk

Sticky Toffee Apple Pudding

Comfort in a bowl, autumnal flavours with a sticky toffee sauce that will warm you from the tip of your toes to the top of your head!

Frozen product

Ingredients; Flour, eggs, butter, apples, dates, baking powder, sugar, cream, sea salt

Allergens: Flour (gluten, eggs, milk)

Afternoon Cheese

A selection of finger sandwiches to include smoked salmon, lemon mayonnaise and black pepper, cream cheese and pickled cucumber, Norfolk baked ham and free-range egg and cress.

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A smoked paprika and cream cheese muffin, a Cheddar, chive and Colman’s Mustard scone, Parmesan custard, Parmesan and pistachio shortbread, Binham Blue, red onion and cranberry tart and Assembly House sausage roll

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A selection of three local cheeses; the best of Norfolk! Pickled grapes, apple chutney, Miller’s Damsel crackers. All carefully guarded by a sugar mouse!