Recipes: Prepare our Sunday lunches… with a touch of originality


I’ve been a butcher since I left school – about 45 years. I went to Dewhurst, trained with them, passed everything, and graduated as a master butcher. I worked for 15 years at Bramfield and about 15 years on my own as an independent butcher. I’ve been here for about four and a half years.

Suffolk has a great farming heritage – what’s on your meter?

We have our own beef here. The two main cattle are Red Poll and Aberdeen Angus – sometimes a crossbreed. Red Polls are smaller, a little fattier – perfect for steak. Everything else is local. The pigs are from Metfield, all the lambs are from various Suffolk farms, the free range chicken is from Sutton Hoo or Hog and Hen, and we get venison and game from our own farm.

East Anglian Daily Times: Suffolk Food Hall chief butcher Gary FellerGary Feller, the head butcher at Suffolk Food Hall (Image: Suffolk Food Hall)

You are known here for your sausages. tell us about them

We make them all here, for the butcher counter, cafe, restaurant and deli sausage rolls. The most popular, I would say, is the traditional breakfast sausage. Nutmeg is the main seasoning for these. Then we make one with herbs. And one called The Jones. It is made with white and black pepper. Right now we have a nice venison sausage. And when we can have wild boar we make a sausage with that and autumn fruit chutney.

We are in game season right now. What can customers expect to find in the food hall?

Lots of game. And right now, I’m deboning pheasants for what’s called spiced orange stuffed pheasant pillows. They are completely boneless, so much easier to cook. As the season progresses they will get bigger – serving two, then three people, but the price will not change.

Customers are looking for value more than ever – tell us about the cheaper fits you can offer

What happened here is that during the lockdown, people discovered us, saw how good our quality was, and realized we weren’t as expensive as they might think. They come to us less often and buy more to supply the freezer.

As for the cheaper cuts. Pork is always good. And people are starting to buy more oxtail, stew cuts, and old traditional things like oxskirt and liver. Unlike a supermarket, we can advise on cooking times and we can order exactly what customers need. We can also give full traceability on everything on site. And you can come in for a sausage… or 21.

Your favorite hairstyle at the moment?

Something I found. I take lamb legs and cut them into quarters to make mini roasts. A quarter will feed two people. This turns out to be much more economical for small households that don’t need to purchase an entire leg.

Suffolk Food Hall is now taking orders for Christmas. Find out more at

East Anglian Daily Times: Charlotte's Sunday PieCharlotte’s Sunday Pie (Image: Charlotte Smith-Jarvis)

sunday pie

(For 4-6 people)

It’s a comforting treat that can be prepared on Saturday, ready to heat up for Sunday lunch. All you need on the side is some buttery seasonal greens.

It’s best made with larger chunks of chuck steak, as the bits of fat between the meat will break down during cooking, helping to make a thick, succulent sauce. I like to sprinkle the tart with fresh spring onion at the end, which cuts into the richness.


850g beef chuck, cut as large as possible

1 bay leaf

1 large onion, coarsely chopped

1 beef stock cube

A big pinch of ground nutmeg and ground cinnamon

1.5 teaspoons marmite (or other plant extract)


4 large potatoes, peeled, cut into 1cm rounds and steamed until tender

For garnish

1 medium to large cauliflower, cut into 1.5 cm pieces

500ml milk

2 tablespoons of butter

4 tablespoons plain flour

1 tsp English mustard

A pinch of nutmeg

150 g grated sharp cheddar


An extra handful of cheddar for garnish


To be prepared the day before or the morning of the meal.

Put the steak, bay leaf, onion, stock cube, nutmeg, cinnamon and stockpot in a slow cooker. Simply cover with water. Cook over high heat for six hours until the meat falls apart. Remove the bay leaf. Strain the juice into a saucepan and cook over high heat until reduced by half and starting to turn dark and a bit shiny. Shred the meat in the slow cooker and add the juice. Season to taste and set aside.

Make the topping by melting the butter in a saucepan. Add the flour and cook over high heat, beating with a wooden spoon until it begins to smell toasty and a bit like cookies. Then you are ready to add the milk. Lower the heat a little and stir in the milk, a little at a time, until you have a thick sauce – any lumps can be beaten away with a whisk. Add mustard, nutmeg and cheese and season to taste.

Roll out your pie. Place the cooked potato pieces in the bottom of a casserole dish (about 30cm by 15-20cm). Season well. Pour over the shredded beef and all its liquor. Then pour the cauliflower mixture on top and spread it evenly to cover the beef. Finish with a sprinkle of cheese.

Bake at 210°C for 25 minutes until the cheese on top is bubbling and golden.

East Anglian Daily Times: Charlotte's Stewed Leg of Lamb with Spicy ButternutCharlotte’s simmered leg of lamb with spicy butternut squash (Image: Charlotte Smith-Jarvis)

Lamb stewed with spicy butternut squash

(For 4 people)

It is a versatile dish. The lamb, pulled over a pile of sweet and spicy butternut squash, can be seasoned with toasted pumpkin seeds, crumbled feta and a touch of chili flakes – wonderful picked up with flatbreads. Or, turn the mash into a very smooth mash, toss it in with the lamb, and toss in the pasta – a new family favorite (and the kids won’t notice the veggies).


2 ¼ pieces of leg of lamb – about 1 kg with the bone

1 large butternut squash, seeded and cut into 1cm pieces (you don’t need to peel it)

2 red onions, peeled and diced

1 garlic bulb, whole

3 tbsp ras el hanout (I like the Sainsbury’s version and it’s cheaper than the stuff on the specialty shelves in the supermarket)

Olive oil

To finish

Roasted pumpkin seeds, feta, olive oil, chili flakes


Put the lamb in a slow cooker, simply cover with water and cook over high heat for six hours. Pour the liquid into a saucepan and reduce to less than half. Shred the lamb, add the cooking juices, season and set aside. You can do this up to two days before eating.

Put the butternut squash, onions, garlic and ras el hanout in a casserole dish. Drizzle with a little oil and mix. Cover with aluminum foil and bake at 200°C for 40-50 minutes until all the vegetables are tender and charred in some places.

Let cool slightly. Drain the garlic from its skin (discard the skin) and return to the dish. Pour all the ingredients for the dish into a food processor and pulse several times until you get a thick purée. Season as desired. This will also keep for up to three days in the fridge in a container.

When ready to serve, heat some butternut squash puree and pour into bowls. Grill a generous handful of lamb per person in a skillet until heated through, with crispy edges. Serve the lamb over the butternut squash and sprinkle with feta, oil, pumpkin seeds and chili flakes. Eat with flatbreads – or fries!

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Rozella J. Cook