Baked Baron Bigod with White Wine,...
If anyone should know how to bake our Baron Bigod to perfection, it’s Fen Farm Dairy co-founder and creative director, Dulcie Crickmore. Here is Dulcie’s personal favourite way to enjoy...
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Bungayflette
Bungayflette As Rædwald is a reblochon-style cheese and only available in the colder months, we thought it would be rude not to create our very own British version of the...
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Emma Freud’s Almost Famous Truffled Baron...
The fearlessly talented Emma Freud OBE, has provided us with a home made recipe which is sure to get your mouth watering. Combining the indulgence of our Truffled Baron Bigod...
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Richard Bainbridge’s Baron Bigod Pithivier
Award-winning chef Richard Bainbridge of Benedicts restaurant in Norwich has been a supporter of Fen Farm Dairy products from day one. We are over the moon to share with you his favourite...
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Tom Aikens’ Fen Farm Buttermilk &...
Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening...
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Roasted parsnip and whipped Baron Bigod...
We were absolutely delighted to see that Masterchef 2024 finalist Louise Lyons used Baron Bigod in her final dish of the series. She spoke to us about the background of...
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Chelsea Buns with Bungay Butter by...
These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit. They don’t require a great deal of effort – especially if you have a mixer –...
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Fallow’s Baron Bigod on Malted Honey...
Torched Baron Bigod cheese, on a waffle made using malt and yeast toasted in London honey, rhubarb and onion chutney and fresh black truffle.
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Bungay Butter Chicken by Sandip Bhogal...
Born into a Kenyan Sikh family, The Pink Tiffin’s owner, Sandip, is passionate about recreating the flavours from his childhood. Sandip makes sensational dishes from his Bungay kitchen, just a couple...
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Roscoff onion, butternut squash, beetroot and...
Serves 4 (serve with kale, wild garlic and sunflower seed pesto – see below) Ingredients For the tatin 90g rolled puff pastry, cut slightly bigger then your pan and chill. 4...
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Portuguese Egg Tarts with a Fen...
I have had Baron Bigod on my menus since its creation, and for good reason! I have been serving it here at The Boarding House Dining Room since we opened 2016, we...
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Buttermilk Crumpets by James Jay, Head...
Newly restored in 2022, Sur Mer at The Suffolk in Aldeburgh is one of the finest seafood restaurants around, specialising in local produce and boasting an incredible sea view. We are proud...
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Baron Bigod Fondue by Snape Maltings’...
Snape Maltings is one of Suffolk’s most iconic attractions, popular with locals and tourists alike. Set in a stunning location on the bank of the River Alde, this beautiful heritage...
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Crumpet and Baron Bigod Pancetta Parcels...
This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding...
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