Bone china mugs, notepads, notelets and calendars are all available from the Market House Reception as well as the Long Sutton Market House recipe book featured below.

The Long Sutton Market House Recipe Book Our recipe book was organised by a group of the Friends of Long Sutton Market House. Leaflets were put in many local shops and venues asking for favourite and local recipes from the community of Long Sutton.  There was a wonderful response which has resulted in the Long Sutton Market House Recipe Book. The book is on sale in the Market House and in many local shops.  The profits from the sale of books goes towards on going projects at the Market House in order to increase its benefit for the local community.

Example Recipe 1: Smoked Samon Creams With Fresh Crab  (Serves 8)
1 ready dressed crab (white and brown meat) or 8oz / 225g uncooked smoked haddock skinned and cubed 1 x 230g pack smoked salmon 2 size 1 eggs lightly beaten ½ tsp cayenne pepper 1 dsp snipped chives 10oz / 275g double cream grated nutmeg		8 ramekins dishes (3"x1 ½ "/ 7.5cmx4cm ) well buttered. Using a food processor, process crab until smooth, add salt, pepper, nutmeg and chives and eggs, blend briefly. Transfer mixture to a bowl, cover and refrigerate. Preheat oven gas mark 5 (375 F) 190 C. Fill a large roasting tin with 1" boiling water. Return fish mixture to the processor and blend in the cream. Line the base and sides of each ramekin with smoked salmon and fill to ¾ with fish mixture. Place ramekins in roasting tin and cook for 30mins. Serve immediately either in ramekin or turned onto plate. Judy Cunnington
Example Recipe 2: Mushrooms and garlic in puff pastry  (Serves 6)
55g / 2oz streaky bacon derinded and cut into narrow strips 170g / 6oz button mushrooms sliced 2 tbsp chopped fresh parsley milk glazing 1 small onion peeled and chopped 3 cloves garlic peeled and crushed 55g / 2oz softened butter 225g / 8oz puff pastry salt and black pepper		Fry bacon in a good non stick pan with no oil. Add onion and fry until soft and translucent. Add mushrooms and fry on high for 3 minutes stirring continuously, remove from heat and cool. Mix together garlic, parsley, butter and seasoning. Reserve. Roll out pastry to 15" x 7 ½ " and cut into 18 2 ½" squares. Place a spoonful of the mushroom mixture in the centre of each with a small nut of butter mixture. Bring together the 4 corners of pastry to the centre, envelope fashion, pinching edges to seal . Brush well with milk. Bake near the top of the oven 200 C / 400 F / Gas 6 , 10-12 minutes. Can be prepared the day before and refrigerated. Prawns, snails or mussels can be substituted for mushrooms. Serve with garnish of stick of celery, cucumber or carrot. Gill Nell