A sign placed inside the pub reads: “If you grow, breed, shoot or steal anything that may look at home on our menu, bring it in and let’s do a deal.”

Fresh fruit, fish, meat and vegetables have been traded for pints.

Meals or vouchers have also been exchanged for produce, depending on its size, quantity and quality.

Manager Cloe Wasey, 24, said the offer has been a success as people have started to feel the credit crunch.

Full article from the BBC: http://news.bbc.co.uk/1/hi/england/norfolk/7560246.stm

Ingredient list

8 eggs.
2 cups of vinegar.
water.

How to poach

Bring the water to a boil in a large saucepan.

Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break yolks.

Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.

When firm and fully cooked, remove the eggs from the water with a slotted spoon and place in another pan filled with cold water until ready to serve.

Source: http://www.eggrecipes.org/poached-eggs.html

3 medium eggs.
1 ½ cups of half-and-half.
1 tablespoon of butter, melted.
1 ½ cup of lobster meat, coarsely chopped.
¾ cup of Swiss cheese, grated.
¾ cup of Cheddar cheese, grated.
1 small onion.
1 clove of garlic.
¼ teaspoon of dry mustard.
½ teaspoon of tarragon.
1 teaspoon of parsley.
Salt and pepper, to taste.
1 packet of prepared pie crusts.

Method:

Preheat your oven to 350F.

Finely chop the onion and sauté in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.

In a large bowl, beat the eggs thoroughly.

Add the half-and-half and beat again.

Stir in the lobster meat, Swiss cheese and Cheddar cheese.

Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.

Pour into a pie crust that is lining a 9-inch quiche pan.

Bake for 45 minutes or until the quiche is set.

Allow to cool for 5 minutes before slicing.

Source: http://www.lobsterrecipes.us/lobster-quiche.html