02 January 14

Puy Lentil Scotch Eggs

Last year we won the 2013 Scotch Egg Challenge in aid of Action Against Hunger. The winning eggs are Smoked Venison Scotch Eggs and, not only do they sell like hot ‘eggs’ here at the British Larder, they are now also sold in a very well known ‘yellow’ signed department store at the posh end of Oxford Street!

But, enough of smoked venison Scotch eggs, our vegetarian diners have voiced their desire and need for a Scotch egg of their own, and for that reason our version of a Puy lentil Scotch egg is now regularly made by request.

They are very tasty, but when making them, take extra time and care as the mixture is a little bit soft, so make sure you chill the mixture according to the recipe, otherwise it might all end in tears.

If you fancy a fishy version of a Scotch egg instead, do


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21 December 13

Pheasants on Horseback

‘Tis the season to be jolly, tra la la la la la la la la… I can’t sing but I can’t help myself bursting into song and feeling the festive spirit as I am writing this recipe. These little numbers are simply fantastic, not only served as a canapé or snack, but as part of all the trimmings with your Christmas feast (or any roast for that matter).

The game season is in full swing and hopefully everyone has enjoyed a pheasant or two so far this season. They are easy to come by and if like me you prefer to cook the breast and legs separately, then this recipe is an ideal one to use up the pheasant legs that have accumulated during the season.

You will be pleasantly surprised how much meat is on a pheasant’s leg, quite a lot once it’s cooked well and you flake the


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11 December 13

Mince Pie Fudge Drops

I love making fudge and as I made some again yesterday to serve as part of our sweet treats selection, I thought I would don my ‘Christmas hat’ and give my fudge a little festive twist.

I also have a special place in my tummy for mince pies, so in this case the two go perfectly hand in hand. We have over 80 people booked in on Christmas day and I volunteered this year to make the mince pies and fudge for afters.

The mincemeat was made months ago and to be honest I have two very specials jars left from last season’s blend, which I will keep for those really special moments. I cannot wait to open the jars and have a secret taste, as I know it’s going to be super delicious and extra matured.

For these little fudge drops, I used a small half moon-shaped flexible rubber


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05 December 13

Prune, Sage and Armagnac-stuffed Turkey Escalopes

‘The British Larder – A Cookbook for All Seasons’ is celebrating its first anniversary. Wow! How quickly does time fly?? Well, I’ve had a tremendous year referring back to my cookbook as the seasons progress. I still find myself frequently referring back to my own recipes in the book, I love it and the book has become my own reference guide (I hope that doesn’t sound too big-headed!). For me, it’s a true and honest representation of the way I cook.

This recipe is a version of the recipe on page 422 of the cookbook – if you fancy making the delicious prune sauce, then you’ll need to refer to the book. The recipe in the book also gives you instructions on how to do this recipe with a whole turkey breast, preparing it as per a family-style roast that you can carve at the table.

These individual stuffed escalopes


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