The British Larder Inspirational recipe diary

Another month has come and gone, I have been rather slow with releasing recipes for the website.  Rightfully so I have been reminded about the lack of ‘action’ by a few regular British Larder readers. There is a good reason for that though; I have been very busy writing The British Larder Cookbook. It’s has been on my list of goals to achieve in my lifetime and now I’m doing it. It’s been a humbling experience and one I’m enjoying every step of the way.

However even thought I’m writing the book life goes on here at the British Larder Suffolk. The weather has been good to us during the high season in comparison to last year, the snow has now only arrived and frankly we can do without the snow. It’s pretty and makes me look at life, country and county with different eyes but for business it’s pretty

This dish brings back a few memories from the past. The British Larder is my foody diary; one that I started very late in my life but it’s a diary of vague memories. Some fun, some pleasant, and some a bit painful growing up in the “cheffing world” and others of the very vague memories I have of food as a child.

Medjool dates evoke a few fond memories for me. My grandmother and mother both love dates; I remember how grandmother and I would sit in front of the fire on a cold winters day with nothing sweet to nibble on in the larder apart from a packet of dried dates. I remember holding them in my warm hands to soften them and then nibbling on them until I’m left with the stone in my mouth. It was sweet and meaty just like a fresh plump medjool date. The

And here it is, Merry Christmas! Another year over and another 100 Christmas puddings done. Last year was our first Christmas and I was determined to steam our own Christmas puddings and make our own mince pies. Which we did with plenty of pride, and this year was no different as we have done exactly the same, apart from the fact that we have doubled our production. I made some fantastic British Larder Made hampers, which these beauties feature in.

Sadly last year I got so trapped in the glory and splendour of the Christmas whirlwind that I never managed to get a chance to post the recipe. Well with another season nearly done, I thought I had better post this recipe before another year would have come and gone again. To be truthful, our kitchen recipe book is suffering; it’s looking sad, fat-stained, losing pages and is very

It does not matter how depressing, damp and cold the winter becomes, this bright and beautiful dish will brighten up any drab and dreary winters day. With this recipe I celebrate the splendor and beauty of the jewel like fruit in season during the later winter months of December and February, the Pomegranate. Pomegranates are imported and mainly come from the Middle East, America, and South and East Asia. Pomegranates are said to have health benefits as they contain a high level of antioxidants and are rich in vitamin C, potassium and fibre.

For this recipe I combined floral rose water with the acidic and sharp taste of pomegranate. Rosewater is not everyone’s cup of tea and in my opinion and experience it should be used sparingly.  Once the yogurt cream cools the flavour magnifies and the taste of the floral rose water becomes more prominent and can easily be