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The new Head Chef at the White Lion, Jason Shaw has dedicated himself to creating a dynamic menu, offering everything from tapas to a hearty dinner. The restaurant and the menu reflect the Suffolk coast with the freshest fish caught on the White Lion’s doorstep. Here Jason gives his recipe for a delicious starter or supper dish, or you could make them a little bit smaller for a canapé at a party.

Camembert and wild garlic beignets – makes 24

450g of strong flour

8 whole eggs

226g butter

1pt water

150gm camembert cheese peeled and roughly chopped

50gm wild garlic blanched and finely chopped

salt and pepper

Method

Bring the water to the boil and add butter. Add flour and mix well. Cook out for 1-2 mins on the heat.

Cool the mixture and then add the eggs gradually, beating all the time until the mix is glossy.

Fold in the Camembert and wild garlic and season to taste. Leave mix to rest for one hour.

Using 2 dessert spoons shape the beignets into Quenelle’s. Heat the vegetable oil and deep fry until golden brown for roughly 4-5 minutes. Drain and serve. At the White Lion Jason serves his with Balsamic caramelised onions, Thorpeness leaves and fresh pomegranate with fresh pomegranate syrup.

And here is Justin's recipe -

Saute of snails, bacon and bone marrow, flat parsley and capers.

4 pieces of short sawn bone marrow

12 ex large snails (tinned will do if you can't get fresh)

1/2 shallot chopped

2 slices of pancetta cut into lardons

100g fresh garlic butter

For the parsley salad:

small bunch of flat parsley, picked and washed

1/4 red onion thinly sliced and sprinkled with salt to withdraw moisture

20 baby capers

salt and pepper

drizzle of olive oil and squeeze of 1/4 lemon. Combine all ingredients together just before serving.

First roast your bone marrow in a medium oven, on a rack on a tray sprinkled with rock salt for 10 mins then turn the bones for another 5 minutes.

Gently colour the pancetta in a small frying pan, then add the chopped shallot, add the snails and gently fry without colouring the shallots.

Add the garlic butter and allow the butter to start to froth and gently colour.

Assemble by placing the parsley salad on a plate alongside the bone marrows and spoon the snails on top and around the marrows. Serve with a spoon to scoop out the marrow and good bread to soak the juices. Simple but delicious. And it has been on the menu since day one. Serves 2.

Ok, a blast from the past. A salmon mousse recipe, very 70's dinner party but also still good if you want to make an economical fish dish a day or two ahead for a party. I used to make these in a salmon shaped tin which is long gone; but I could buy back at great expense from a vintage cookware site.