The rich yellow moon rising last night proved a good omen for our visit to The Unruly Pig. The Driver’s Drinks menu pleased Inspector X as did her Unruly Damson Spritz. I chose a large glass of the soft and very approachable Italian Barbera. The Unruly Pig has an interesting set menu, which changes often, but the piece de la resistance was on the regular menu that is changed monthly. I was leaning towards the Crispy Duck Egg with Parma Ham, Jerusalem Artichoke and Hazelnut starter when Brendan the congenial owner recommended a new addition: the Venison Tartare and Croquette with Beetroot, Apple and Blackberry. Beautifully seasoned venison tartare, with a delicate balance of tiny apple cubes, beetroot, blackberries, a lacy bread disc and a croquette of slow cooked venison haunch was the unrivalled star of the evening. Inspector X had the Ham Hock on Toast with Gorgonzola which although delicious was quite overshadowed by my venison. There is something to please even the pickiest diner on the Unruly Pig menu. Main courses chosen were Roasted Wood Pigeon Breasts with Pigeon and Black Pudding Pie (I could have eaten this little pie as a meal by itself) and Inspector X had Fillet of Hake with Saffron, Tomato and Haricot Bean Stew from the set menu. Brendan prides himself on his impressive appreciation of wines, including the Unruly Pig’s dessert wines, and we were delighted with his recommendations, a Chilean Sauvignon Blanc and a Cadillac (French) – although I still prefer my pronunciation. My Damson and Pistachio Bakewell Tart was delicious but would have been even better served warm. The ever sweet and generous Inspector X shared her Hazelnut Panna Cotta with Roasted Pears and Coffee Gel (set menu) which was the perfect end to a great evening’s dining. We were guests of The Unruly Pig but amazed by the value of the set menu (two courses £15, three courses £18) and the regular menu won't break the bank either. Hearing something of the drama of the fire in the restaurant we celebrated Brendan’s dedication in getting the restaurant up and running again so quickly. At first glance the décor is almost unassuming but as the evening goes on it clear everything has been thoughtfully put together – right down to the background music and glass jar filled with dog biscuits on the bar counter. Heartfelt thanks to Brendan and his team. If I lived closer to the Unruly Pig I would soon qualify for a diamond loyalty card.

• Fillet of Hake with Saffron, Tomato & Haricot Bean Stew, Wilted Gem Lettuce
• Roasted Wood Pigeon with Pigeon and Black Pudding Pie, Kale and Mushrooms
• Dog biscuits on the bar ... Pooches welcome
• Unruly Spritz ( homemade Damson cordial)
• Venison Tartare and Croquette with Beetroot, Apple and Blackberry
• Dinner by candlelight
• Set menu
• Damson and Pistachio Bakewell Tart
• Hazelnut Panna Cotta with Roasted Pear and Coffee Gel
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My name is Mrs Madumbi. I am a new occasional contributor to Suffolk Foodie. My focus, though by no means not exclusively, will be on food from Africa. Guess what I found in a Tesco in Sheffield? - amaDumbe. You could mistake this rather ugly, occasionally hairy, vegetable for a mutant potato, but it has a delicate taste of its own - like no other. The amaDumbe, more commonly called madumbi in South Africa, is called eddoes in the Caribbean and Tesco, and taro elsewhere. Do remember this plant can be toxic in its raw form. Madumbis are usually peeled before cooking and can be boiled or steamed, whole or cubed. As a child growing up in southern Africa I loved this vegetable. It was always boiled in its skin for 20/25 minutes (depending on size) until the fleshy part gave when pricked with a fork. After cooking, the water was drained and discarded. The skin comes away easily once cooked. The rather grey inside of the madumbi has a nutty, slightly sweet taste (think distant cousin of sweet potato). The texture can appear slimey and unusual but it is not, so please do not be put off.  Newcomers quickly acquire a taste for this versatile little tuber. It is delicious served simply 'potato style' with salt and butter. It can be mashed and mixed with caramalised onions or leeks; added to soups and curry dishes; sliced thinly with a mandolin for crisps and oven-baked or fried.