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

I’m not one to give up on a recipe. In fact I will repeat making it until I get it right. Ok. it may have been perfectly fine the first time round however  I have to try it several times until I’m entirely happy.In this case it was the shape that I was not completely happy with. Now I know it sounds rather pedantic and I must come across as being a bit of a “drama queen” but  then it would not have been the first nor would it be the last time that I have heard that comment.Yes I am a drama queen but I found  that this deliciously indulgent and very seductive cake looks at its’ prettiest in a loaf shape. I tried it round, square and today – this shape.

It’s mid season for blood oranges and even though they are imported I still think they are

Browsing through the vegetable display at Saturdays Farmers Market, held every second Saturday at Great Garnets Farm, I saw these beautiful looking heads of broccoli. Next to them was a box filled with plump fresh red chillies and ginger and I had to acknowledge that these ingredients were now an integral part of our normal  life. They are definitely not native to Britain. However finding them at this very busy farmers market in a secluded spot in the heart of Essex about 45 miles from London brought it home that we embrace other cultures, cooking styles, flavours and aromas into our normal daily life, definitely a warm and fuzzy feeling.

This sight is not rare and by no means am I saying that it’s wrong, my theory is that if we mix the “old” with the “new” we end up with spectacular individual and rather wonderful dishes. I

Where is the year going!?! Well it’s nearly  Shrove Tuesday, which is the last day before Lent and known to everyone as Pancake Day.

We love a good pancake, there are so many different shapes and techniques but everyone has their own special recipe to enjoy this indulgent and delicious snack.

Today I made fluffy, spongy, sweet and superbly yummy pancakes. I have chosen to make mine fairly small, 6cm in diameter to be precise, well it allows me to be indulgent and they do look rather pretty on a plate. I have served these for breakfast with a large dollop of crème fraîche, a swizzle of local honey and a big squeeze of lime juice.

Actually to be completely honest I did not buy any of the ingredients to make this delicious breakfast, it was more a make it up as you go along idea. In my terms whatever