07 December 11

Rose Scented Yoghurt Jelly with Pomegranate Jewels

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

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23 November 11

Apple Snow, Warm Honey Madeleine

Autumn has finally settled in and our resident cherry tree has turned the most delicious shades of yellow, orange and copper. I watched autumn taking hold of this tree and in a matter of two days it turned colour over night and the leaves have dropped in a wink. The oak tree at the back is still hanging onto its leaves but slowly it’s producing a lot of raking for Mr.P, our own jack of all trades. He’s really meant to be cooking but is to be found to be doing almost everything, you might even find him with the loo brush in one hand, the feather duster in the other, and on the odd occasion he’s got hold of the rake to gather up leaves!

We have been fortunate enough this season to have been inundated with the most glorious varieties of apples from our lovely customers. It’s great,

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14 November 11

Tufted Duck and Chicken Liver Parfait

Winter is settling in and the game season is well underway. Our deer friend and local game expert David Grimwood came bearing gifts, amongst the wonderful array of game was these tufted ducks. The lovely thing about David and his gamey gifts is that every time we learn something new.

Tufted duck, Aythya fuligula, is a diving duck. Due to grazing on marshes and closer to the sea shore its meat has a dark red colour and has a stronger gamier taste than the rest of the wild duck species.

Davids recommendation was to boil the duck and then blend it into a pate. My thoughts turned to the chicken liver parfait recipe that we current make at the restaurant. So the inspiration for this recipe came from that. After a good look and prod and feel I realised there is not much to these tufted ducks, however the breast

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20 October 11

Pumpkin Chutney

With Autumn finally kicking in and the last breath of the Indian summer making way for the cooler days and nights ahead, we are frantically making chutney, pickles and preserves.

Another year has come and gone and we are near Halloween and Christmas once again. The Aldeburgh Food and Drink Festival took place at the end of September and as per last year, the British Larder contributed in many ways to the fringe events. One of my possibly maddest ideas was the Foodie Booty that we hosted in our car park on the 1st of October.

It’s all innocent and a bit of fun. Simple concept: I invited locals to come and sell their wares from the back of their car, van, horse and cart, tractor… It’s an awareness campaign and reiterated our values of buying local, involving the locals and just being us… slightly different.

We achieved all of

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