01 November 10

Roasted Butternut Squash, Pomegranate and Chickpea Salad

With the darker days looming and the seasonal colours bursting into shades of burnt orange and gold, this dish is the perfect recipe to conquer the gloomy days of Autumn turning into Winter..

Pomegranates are coming into season and butternut squashes are perfect for harvesting and cooking. This dish is perfect at this time of year and can be tossed together simply and quickly. It’s a delicious recipe to pull out of the drawer on a miserable day, and brings a real splash of colour to dull wintry weather.

Autumn and Winter is not only about hearty stews and boiling hot soups but the occasional salad served either warm or cold is a refreshing break. We regularly enjoy meals without meat or fish and this dish is that all in one nutritious meal without the meat. Saying that it’s also perfect to be served as a side dish with whole


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25 October 10

Partridge, Fig and Salted Caramel Walnuts

Autumn is coming to a close and winter is starting to settle in. The central heating has to be turned on and the frost is is looming. The sloes are ready to be picked and turned into sloe gin, actually I think I shall do just that today.

All the seasons are important for us here at the British Larder Suffolk, this is our first Autumn and it will be our first winter. The game has not been in short supply and we are ever so pleased to see that the diners appreciate the game as much as we do. This partridge, fig and salt caramel walnut dish featured several times on our menu, and will do until the figs come to an end. The whole dish is a triumph as the different textures and taste compliment each other, it’s one of those dishes you wish it would never end


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19 October 10

Pan-Roasted Teal and Pearl Barley Salad; Damson Vinaigrette

Our Suffolk life so far….

Moving to Suffolk was not a difficult decision at all. Ross and I knew that this was the county for us; a bit of the unknown but simultaneously it’s an exciting experience, and we know that there is plenty of good food and an abundance of producers around to make the British Larder Suffolk venture a success. The building and business has been challenging to say the least, and we didn’t know exactly how the local residents and local businesses would accept us into their community. Well the answer is demonstrable by the picture below! This wonderful gift of five plump teals, damsons and woodland mushrooms where brought to us by David Grimwood.

David is the owner of the The Froize Inn, Chillesford, about 6 miles from us. David is a regular visitor and became a good friend who refers to us as his


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08 October 10

Roasted Heritage Squash and Salt Baked Beet with Soft Boiled Hens Egg and Rosehip Elderberry Vinaigrette

Autumn is in full swing and the hedgerows around the British Larder here in Suffolk are bursting with plenty of fantastic berries and other wild foods. Our ‘glut required’ system in the pub is also going down a storm with our regular customers.

We have some amazing people popping by with their wares and even the staff are working hard at it. We have Zac’s family, Kaz and Wane who regularly contribute their duck eggs, wild plums and puff ball mushrooms. Steve’s mum also picked and supplied rosehips for us.

Richard and Jan are known as the “funky squash people”; they regularly drop by with the most amazing squashes, and when we needed fig leaves for the amazing fig leaf ice cream that Brett made for Monday evening’s food festival celebration dinner; they were eager to supply us with wonderful fig leaves.

There is Jeremy who brought us a large


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