17 December 10

Iron Bark Pumpkin and Chestnut Soup

The snow has arrived! The British Larder is covered in a blanket of snow and it feels as if the whole world came to a stand still. The very busy A1152 which is a 60 mile per hour road has ground to a halt!

With more snow on its way we are trying to be positive. Snow means that the British Larder is quiet, but as the saying goes, it’s onwards and upwards. So we are making the most of the quiet time by scraping the car park and clearing up the snow so that our customers can park and still visit, stoking the roaring wood burning fire, and finally, cooking up a storm in the kitchen.

This Iron Bark Pumpkin and Chestnut Soup is the perfect remedy for frosty hands and rosy cold cheeks.

David the Village Veg man brought these Iron Bark Pumpkins during November and the beginning


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14 December 10

Wild Rabbit Terrine with Quince Chutney

We have made good use of the game season so far,  and even though wild rabbits do not really have a season it still feels appropriate for us to enjoy them when the rest of the game is in season.

Here at the British Larder HQ we have plenty of them and unfortunately myxomatosis has managed to infect a few to the extent that we had to ask a good friend to remove them. It’s sad as we love rabbits. Ross and I had domestic rabbits as pets for a number of years and I must say that the first time Louise brought in a few rabbits in the fur I did have a little cry. Our last bunny Elly was a darling, she was that classic spoilt pet. Anyhow, these are food; I see them in a different light and treat them differently. I believe in only using wild


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09 December 10

Medlar and Quince Jelly, Quince Curd and Garibaldi Biscuits

When Danny brought medlars for the first time I was absolutely flabbergasted. I had no idea what they look like, but strangely I guessed what they were. Medlars are the most intriguing looking fruits. Although not quite an apple, the apple looking fruits are very hard and acidic, and hence they require bletting before ready to be eaten or used as an ingredient. The fruits become edible after being softened or bletted by frost, or left to soften naturally. Bletting means that the fruit should be left to ripen beyond the ripening point, in common terms leave it to rot, and the flesh starts to decay and ferment.

Most of the time medlars are mixed with apples to be turned into wine or jellies. As we had a large quantity of quinces donated to us I thought I’d give it a go mixing the two, and actually, the result is


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04 December 10

One Bite Luxury Mince Pies

It’s our very first Christmas here at the British Larder Suffolk. We have already had snow so we know what to expect weather-wise; planning for the cold is easy in comparison to planning for Christmas!

It’s not as simple as counting in the in-laws and hey presto cooking for a family of six, no, it’s a bit more complicated than that. It’s true as the expression “finger in the wind” guess work. I had to guess how many turkeys we will need. I have now finally made all the Christmas puddings. After a panic I baked a few more…. I now have 102 individual Christmas puddings soaking and 24 large ones for Christmas day itself! As for the mince pie mixture I made 40kg and I hope it’s going to be enough. I have now documented all of this information and hopefully next year the calculations will be easier….I hope!


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