The British Larder Inspirational recipe diary

Oxtail is a classic old British favourite and I found a recipe from 1922 in Mrs Beeton’s  New Edition cookery book. It is one of the forgotten cuts that should  be rediscovered as it is packed full of flavour.

My cooking methods are definitely not old fashioned and are a bit time consuming but the flavour certainly delivers and makes every minute spent worthwhile. Roasting the onions and garlic in the oven gives the dish a full rounded flavour packed with natural sweetness. Cooking the oxtail in the water bath bath for 14 hours might make your eyes water but remember it does not require your attention  whilst cooking. It’s a delicious dish and worth every minute.

Every time I make pastry cream or as it is better known – Crème Patissiere, it takes me back in time. As a young chef in Paris, I use to enjoy staring into the endless Patisserie windows admiring the spectacular mouth watering creations whipped up by the master Patissiers.

Pastry cream is one of the basic recipes worth mastering and having in your collection. It’s delicious and makes your baking that little bit extra special.  Quick to whip up, but  do not make too much at once as it keep for no longer than three days in the fridge. I make this recipe either the conventional way or when I have a lot of tasks to fulfill I use the Thermomix. It’s simple and easy to use the Thermomix  as it does the cooking and stiring for you while you get on with other tasks, brilliant springs to mind…

Naughty but nice comes to mind when I make these Date and Rum Bon Bons. They do remind me of Christmas with their alcoholic kick and the fruity fudgy texture and they do make a lovely homemade gift. I like serving these after dinner with strong freshly brewed coffee; there is something about rum, dates and coffee that just works. The conversation becomes louder and the laughs come from deep inside; these bon bons remind me of good friends around the table after a superb meal on a cold winters day.

Yum yum is a perfect description for these naughty little morsels. They are super fast to make and do not require any baking. Don’t try and make them too perfectly round as it spoils their rustic look. Another attraction for me with this recipe is its versatility, you can change the recipe to suit your mood and indulge in

I learned how to make marshmallows at college and the memory of the sticky mess has stayed with me for many years. So one day,when my good friend Fabien and I were chatting about making marshmallows, I dug out my old college notes and recipes and we had a go at making these light sugary fluffy puffs of egg and gelatine. It was fun, but it remains a messy and sticky job just as I remembered  but its nothing that hot soapy water cannot fix.There’s a sense of excitement in the air as Bonfire night draws near and making marshmallows is high on the agenda.

My aim was not to use food colouring but I wanted to add a twist to the tradition. For that reason I have chosen to add a light crunchy texture to the outside and for the flavour and very mellow pink colour I have used