Last night this was just one of the highlights of a delicious supper enjoyed with our foodie friends Justin and Jurga from Pea Porridge Restaurant. Mont d'Or AOC is a cheese from the Franche-Comté region made from cows milk produced from 15th August to 31st March. There are strict rules for the production of this AOC cheese. The raw milk can only be from the cows of the Montbéliard and Simmentaler breeds. To shape the Vacherin, it is rounded using a ring of Spruce bark. It is ripened on a Spruce wood board, taking at least three weeks, and is rotated several times before it is placed in its characteristic wooden box. We ate it directly from the box with a spoon. It is also delicious melted in the box in the oven.  Get some now for your Christmas cheeseboard.

I have run out of my Seville orange marmalade so have made myself a small batch of easy four fruit marmalade until the new seasons Sevilles arrive.

I used clementines, limes, grapefruit and lemons for my Christmas special! Just subsitute what ever citrus fruit you fancy and use this recipe

I eat a lot of bacon in my job as an Hotel Inspector. But all those breakfasts eaten in my line of duty have not put me off  a good rasher of bacon when I get home 

Dry Cured Back Bacon finished in Black Treacle and Beer.

Hill Top Smokehouse had a tasty looking stall at the Bury St Edmunds Christmas Fair at the weekend. There is an online shop, so order yourself some award winning goodies for Christmas.  Or if you are passing by either of the family run butchers shop's R J Smiths of Needham Market or Byfords Traditional Fresh Foods of Rayleigh, Essex pop in and buy some.

Fancy taking part in a Bush Tucker Challenge?  You can buy your insects here. Help, I'm a Celebrity - get me out of here!

Breakfast was so bad at a recent overnight stop that Inspector X had to satisfy herself with a full English Breakfast on the route back home.  Well, this one goes straight to the top ten.  Browns Kitchen on the Mundford Roundabout serves breakfast from 9am to 11.30am.  They don't seem to have a website but you will find them on Twitter @BrownsKitchen.

Inspector X has been busy judging the entries for the Customer Service Award for the 2012 EADT Suffolk Food and Drink Awards. Tomorrow the winners will be announced at an Awards Ceremony to be held at Wherstead Park. Good luck to everyone who has been shortlisted - there are some real food and drink superstars out there.

Last night I was invited to the 'Farming Oscars', held by the Suffolk Agricultural Association at Trinity Park, on the outskirts of Ipswich. The awards are an amalgamation of the Suffolk Farm Business Competition, which is open to all farms in Suffolk, and the Best Alternative Land Enterprise (BALE) Awards, which celebrate the diversification of businesses in Suffolk, Essex, Norfolk and Cambridgeshire. Congratulations to runners up of the BALE Award - Jason and Katherine Salisbury from Creeting St Mary-based Suffolk Farmhouse Cheeses.  The couple annually produce 27 tonnes of cheese under three brands, Suffolk Gold, Suffolk Brie and Suffolk Blue. Also Simpers Deben Shellfish, run by the Simper family, who are reviving the native oyster in the Deben, scooped the Best Newcomer award.  Their oysters can be ordered online.

Last Friday night, late - nearly 10pm, suffolkfoodie and gang felt peckish and had to think hard where to get a good late night snack in Bury St Edmunds.   Then we remembered the newly opened Graze... We were welcomed with a smile and enjoyed some impressive small plates of excellent food.  One of our favourites were the Haggis and Rabbit Bon Bons. The wine was good too!

Phil, our Great British Bake Off Dish of the Day came to suffolk foodie towers to make us afternoon tea. Here are his amazing jam "philled" doughnuts.  Made with Paul Hollywoods original recipe.

Amelia Rope - Pale Lime and Sea Salt, Chocolate Naive - Uganda Fleur de Sel, William Curley - House Dark 70, Paul A Young - Peppermint and Black Pepper, Demarquette - Vietnam Ben Tre Milk.