I can draw inspiration from anywhere. I think it’s perhaps my strongest quality and truly beneficial to my career as a chef. It does not matter to whom I speak  or where I eat or shop I can see potential in each and every occasion. I am always looking  to put my own twist and stamp on a recipe as I have my own style and as we all know food and cooking is completely subjective. What works for me might not always work for others, my photography style is unique to me and the British Larder and so is my cooking and recipes. My aim is not to completely destroy classical recipes but to enhance them to suit my style.

Sadly I missed the Wakefield Festival of food, drink and rhubarb on the 26th and 27th of February however I celebrated in my own style by creating this truly

A Tribute to Rose Gray ……

Oh! the wind is cutting through my bones today! It’s grey, miserable and very wet. Well I know what you must be thinking, there she goes again whingeing about the weather. Well yes that’s true but I’m taking advantage of the cold to cook this absolutely delicious, body and soul warming soup. Well it’s more like stew  as it contains loads of chunky pieces of mushrooms, potatoes and pasta with a rich and soothing broth.

The word Minestrone means ” big soup” made with plenty of chunky vegetables. Minestrone soup forms the cornerstone of Italian cuisine and there is no real set recipe. It’s mainly cooked with whatever vegetables are to hand, with the addition of either pasta or rice but meat is optional.  Well I suppose it all comes down to what leftovers that are available. This kind of

There is nothing better than a good full bodied red wine and a deliciously fragrant cheese to enjoy on a cold lazy evening in front of the crackling fire surrounded by good company. I’m a cheese fanatic and love them creamy, pungent and runny! Stinking Bishop, Vacherin Montd’Or, Époisses and Oxford Isis are the kind of cheeses that I like.

However it can be an embarrassing time carrying them home. It happened to me once, when without regard I bought some weird and wonderful smelly cheeses in London and then had to make my way home on the train. Well all I need to say is that I had the seat all to myself for the whole journey. It was a bit of an embarrassing situation however once I tucked in this was soon forgotten as the pleasure and enjoyment took over.

There is something really warming about eating good old classic recipes. I almost feel  nervous and get sweaty palms when I set myself the task of cooking an old kitchen classic. I’m not entirely sure of the reason, however I think it must be because everyone has their own pre-conceived ideas of what these dishes should look and taste like.

As most of the regular readers of the British Larder know there is nothing classic or traditional about my cooking. I thrive on twisting and turning recipes to suit my taste and cooking abilities. I suppose one could argue that I feel comfortable as a cook. I believe that cooking is subjective and that there are no rights or wrongs in cookery, well o.k there are certain set rules and formulas that time and time again will deliver the same results. I also believe that one cannot re-invent the wheel