The sun was full out for this and so were the hot sauce and chutney sellers - rather too many for one festival. But local bands and good fast food, we had hot fried mackerel sandwiches. Remind me to look for an airstream on e bay for suffolk foodie.

...and his unbridled enthusiasm for food on tonights Masterchef final. Although Inspector X wanted Sara to win, it was impossible to decide and I had to get a glass of sherry on a day I don't normallly drink it was so exciting.  I want to try  the octopus pease pudding, the suckling pig, the carageen moss vanilla custard, the hare, all the burgers especially the monkfish liver one - and will someone in Suffolk please start to do the chocolate ravioli stuffed with partridge? As Gregg would say...oh God!

Coffee break today was on the seafront in Lowestoft.  This cappuccino was good and the papers were available to read the latest gossip. Snappy service and friendly staff although no time to try the lasagne which was dish of the day.  The large terrace meant that I could catch up on a bit of windy sunshine too.

Granola - a toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

Ingredients

• 12 oz / 300g rolled oats, wheat flakes, rolled barley or any other rolled grains

• 4oz / 100g chopped hazelnuts, pecans, almonds or any other nuts

• 2oz/50g pumpkin, flax, sunflower seeds or seeds of your choice

• 2oz/50g desiccated coconut

• 4 fl oz Hill Farm rapeseed oil or sunflower oil

• 4 fl oz Suffolk honey

• 6oz/150g raisins or sultanas

Method

Preheat the oven to 130c/Gas 2 ( a cool setting)

Place the rolled oats in a bowl and mix in the nuts, seeds and coconut.  ( not the raisins yet!) Stir well.

Warm the honey and oil together in a small pan and pour onto the dry mixture.

Coat all the nuts, oats, seeds etc in the honey and oil.

Spread the mixture onto a baking tin and place in the oven for 40 mins.  You will need to move the granola around a little from time to time to ensure that it crisps all over.

Remove from the oven and mix in the raisins.  Leave to cool and store in an airtight container. where it will keep for several weeks.

Here is the veg plot for this year - extended by a curve, with a new rose arch for beans and a hi-vis scarecrow to keep off the pigeons. But a sad year for broccoli, still no rain and will be lucky to get two portions from this crop.

is on the 22nd, 23rd and 24th April and are looking for Suffolk chefs and restaurants to take part. Would you like to do a demonstration?  Call Paula Edmundson on 0788 1787534 direct if you're not doing anything that weekend.

We’d long been planning to try this place when going for walks along the docks at Woodbridge, particularly when it regularly announces fish soup and seafood platters.  Finally we got the chance at the weekend.   It’s in a great spot for watching the tide and the boats and the menu is appealing, with a good choice of wine by the glass.  I went straight for the fish soup and the boys started with oysters which they loved. 

Then I became obsessed with the size of the tiny kitchen and the absence of any cooking smells and it became clear that the food must be cooked elsewhere and reheated at the restaurant.  Nothing wrong with that, but if I go back I will either go for afternoon tea (cakes looked delicious) or for a cold seafood platter and mixed leaf salad.

Hidden away in the Old Fox Yard in Stow, it's worth a visit for the Peach Flan alone, a retro delight decorated with loads of squeezy cream. In fact the whole cafe is a riot of signs and hundreds and thousands.

    

  

And here is George's recipe