Kett Life

Top chef Chris Coubrough (of Flying Kiwi Inns and Coastal Kitchens fame) has teamed up with us to offer Kett customers 10% off in any of his wonderful, relaxed and cosy establishments which are well situated over most of Norfolk - East Rudham, Brancaster, Wells-next-the-Sea and Letheringsett - so much so that 90% of our properties are within a short drive of at least one. In fact, some are within walking distance - a few examples of which are Rose Cottage in East Rudham; Wellies, Maremma and Marsh End in Brancaster and Barn Owl, Phoebe's and Brigg Villa in Wells. Either way, whether it's a drive or a walk - you'll be glad you made the effort! In the meantime, he has also put together a lovely recipe for us that we'd like to share with you. All the ingredients can be bought locally, especially the venison - which not only has zero foodmiles - it's also fat free. Perfect for a low-fat supper for those of you trying to rid yourselves of Christmas excess. Perhaps it would also be a good idea if you are dieting, to swap the Dauphinoise potatoes for boiled (although that's not nearly as much fun).

Roasted Venison Haunch - Serves 1, preparation time 30 mins

Trim out the different muscles from a Haunch of Venison, you are looking for 200g pieces.

Season and oil the venison, Seal in a hot pan and place straight into a hot oven at 200 degrees celsius for 12 minutes.

Remove venison from oven and rest for 3 minutes on a board in a warm place

Carve into about 1/2 cm slices and place on Dauphinoise potatoes with braised red cabbage and sauteed foraged mushrooms.

Spoon a venison jus around the outside.

Dauphinoise Potatoes:

3 large potatoes, peeled and finely sliced / 500ml cream / 2 tablespoons grated parmesan / 1 sprig thyme / 1 clove garlic

Crush the garlic into a paste. Heat the cream with thyme, garlic and seasoning. Line the bottom of a tray with greaseproof paper and cover with a layer of potato. Pour over a layer of cream and some parmesan. Continue with alternate layers of potato and cream. Finish with cream and parmesan on top. Bake in an oven at 180 degrees celsius for 20-25 minutes until golden brown and the potato is cooked.

Braised Red Cabbage:

1 Red Cabbage / 2 Bay leaves / half a Cinnamon Stick / half cup Brown Sugar / half cup Redcurrant Jelly / 1 cup Orange Juice / 1 cup Red Wine / half cup Orange Marmalade / pinch Mixed Spice / 3 Star Anise / Salt & Pepper

Shred the cabbage and put into a large pan. Add all the other ingredients and cover with tin foil. Cook in the oven for 2-3 hours at 180 degrees celsius.