The British Larder Inspirational recipe diary

Mulberries are fruits from my childhood. Mum has a large upside down mulberry tree in her front garden. It came in handy when I had silk worms as the leaves were perfect food for the worms. Dad hated it as the birds got a bit fruity and redecorated the drive rather unpleasantly!

Mulberries are fragile fruits and start to wilt and deteriorate as soon as they are picked. I had a tree in our garden in our last home before we moved here and as soon as the fruits ripened I picked them and froze them immediately to ensure that they do not get wasted in any way.

These where given to us by a very generous customer this season, the season is very short and come and go so quickly.

Our bartering system is definitely working and it’s heartwarming to get the whole community involved. We are fast approaching

The joy of growing your own vegetables is that not only do you have the privilege to pick them when they’re ready to harvest, but, it’s also a clear reminder of the seasons we are currently in.

The spring this year was baking hot and we longed for rain. Now that summer is here the skies are overcast with heavy grey clouds and I’m tempted to turn the central heating on. It’s crazy!

The brightness and beauty of this soup is perfect for any occasion; it definately brightens up my day. If grey and cold serve it hot with a large chunk of freshly baked bread or if it’s hot and sunny serve the soup chilled along with a chilled glass of pinot gris.

The best chef’s tip for how to keep a green soup green is to ensure that the cooking time for the greens are as limited as

This recipe epitomises a trip down memory lane, and a touch of nostalgia. Creating recipes and dishes to serve at the British Larder is something we take seriously. I try to put as much thought into it as possible, to look at our ethos and what we stand for. Somethings in life are simple and cooking here for us is not about re-inventing the wheel – it’s about food that makes us smile, evoke conversation and sometimes lots of great memories, not only for the staff but also for the customers.

This recipe is dedicated to two of our regular customers; Gloria and Denis Lee. When I first served arctic roll for Gloria the look and smile on her face is imprinted in my mind. I shall never forget that moment because of the sheer joy and happy memories this dish brought back to Gloria was a picture in itself.

We welcome Mr Darcey and Hector our springer spaniel pups to the British Larder team. Ross call them the “new recruits” and they have the title of chief plate lickers. Ha, Ha only a joke!! Actually they are chief chewers! They chew anything and everything in their way.

They are on a special puppy diet and I made these fabulous dog biscuits especially for them. I know exactly what is inside, no additives or preservatives, and they contain ingredients that I would personally eat.

When we moved to Suffolk we wanted to get a dog – well now we have two. I also had great intentions to bake special doggy biscuits to sell from the bar… well those intentions took 9 months to materialise and finally here we are. Scrumptious Sutton Hoo Chicken Liver, Carrot and Oaty Biscuits; yes they are rather posh, but then only the best for these