Makin’ Whoopee…Salted Peanut Whoopie Pies…

I have not been this excited about mastering a recipe in years! Reading the news paper and Delicious magazines predictions on what’s  ”hot” this year in the line…

Home Made Blackcurrant Cordial

For some strange reason I can’t drink neat water so I always need to flavour the water with something slightly sweet and tasty. After another trip to the local PYO…

Elderflower Cordial

I have been on the elderflower watch for a few weeks and finally this week they were in full bloom. There were a few bushes by the road side with…

What To Do with a Glut of Tomatoes

I have been harping on all summer about my fantastic kitchen garden. We have taken full advantage of a small space and grown as many different fruits and vegetables that…

Classic Beef Wellington

The classic Beef Wellington, what a stunner of a dish! It’s almost like a complete meal as you have the carbohydrate, protein, sauce and vegetable all in one, I think…

Banana and White Chocolate Cupcakes with Magical Glittering Cream Cheese Frosting

Four lonely bananas have been lying in the fruit bowl for two weeks now. I’m feeling way too guilty to throw them in the food bin so I  had better…

Chocolate Salami

It’s just a little bit of fun!

There is no raw meat and no baking involved. It’s a fairly simple recipe and I’m sure you would have tried something similar…

Lemon Curd Tarts

This luxurious and velvety lemon curd recipe is very close to my heart. I have had this recipe for nearly 15 years and it’s been used in many of the…

Catherine’s Ultimate Very Chocolaty Brownies

Chocolaty, gooey, deliciously rich is the only way to describe Catherine’s ultimate very chocolaty brownies. A few months ago the whole support team at work took part in a cooking…

My Signature Jam, Strawberry and Redcurrant

This might sound bizarre, most chefs have a signature dish, mine is a signature jam. This strawberry and redcurrant jam is my star recipe, and I’m proud of it.

The…

Coconut and Coriander Half Roast Chickens

It’s nearly the barbecue season or braai weather, as my family would say.

Cooking the chicken on the bone is the best way for me as the bone helps keep…

Baked Cherry and Almond Cupcakes with Mascarpone Frosting

I have had a serious love affair with cherries since I was a little girl. I remember that the cherry season in South Africa is around Christmas time and how…

Rough Puff Pastry

Making puff pastry has always been one of those things that I just simply do not do. Purely because it takes for ever and then I have the fear that…

Old Fashioned Jam Tarts

This recipe gives me that lovely and overall warm feeling. It’s simple and easy to make but brings back priceless memories of my Grandmother.

We went to visit her during…

Sticky Orange Cake with Natural Yogurt Topping

This Sticky Orange Cake with Natural Yoghurt Topping is a tribute to my very good friend Fabien. Fabien is an outstanding pastry chef and the two of us certainly have…

Warm Ginger, Tamarind and Lime Flu Beater

I’m feeling pretty rotten this week. I have been struck down with the dreaded flu for four days and cannot stand it much longer.

My mum was kind enough to…

Plum Upside Down Cake

The plum season is about to start and it’s amazing how many different varieties of plums are available. I like each for different reasons, some are sweeter than others, some  juicier…

Slow Cooked Shoulder of Lamb, Greek Style Salad and Warm Lamb Vinaigrette

Shoulder of lamb is level pegging with belly of pork when it comes to my favourite meat rankings. I simply love the flavour of the shoulder when cooked slowly for…

Healthy Bran, Conference Pear and Bullace Breakfast Muffins

It was Mums birthday the first week of August and on the Saturday before she returned home we took Mum, Roy and Linda to Borough market, followed by a delicious…

White Onion and Pecorino Tarts

Onions in general are one of my favourite vegetables. I love all the different varieties and seldom cook without onions. I love the natural sweetness and flavour trapped in each…

Hedgerow Fruit Pastels

Working as a chef in a top Michelin stared restaurant you get to learn the tricks of the trade. The chances are that you will make pate fruits, as we…

My Farewell Celebration Cake for Mum; Lemon, Polenta and Almond Cake

This lemon, polenta and almond cake recipe has been with me since I was a young commis chef working in a London restaurant. This is another one of my recipes…

Orange and Cardamom Soaked Brioche Buns

Credit goes to Valentine Warner for inspiring me to make these fabulous orange and cardamom soaked brioche buns. I was watching Val on telly a few months ago making something…

Chocolate Fudge Spread

Yum, yum I love this recipe!! It’s brilliant, no additives or preservatives. This chocolate fudge spread recipe takes pride of place amongst my recipe collection. Mum gave it to me,…

The Ultimate Cottage Pie

The inspiration for this dish came from my very first couple of weeks working in contract catering. At first, the change  from restaurants to the contract catering world was fierce…

Cinnamon Orange Blossom Honey Buns

I have had the baking bug again today. Actually I can say this proudly that I haven’t enjoyed cooking for such a long time, as much I have in the…

Rhubarb and Custard Pie Pudding

I can draw inspiration from anywhere. I think it’s perhaps my strongest quality and truly beneficial to my career as a chef. It does not matter to whom I speak…

How To Use Gelatine

Following a conversation with Trish, a regular reader and user of the British Larder, about my usage of gelatine, I was prompted to write a page on the origins and…

Sweet Short Crust Pastry

Following recipes word for word has been one of my weaknesses in life. However I love to add my own twist and take on recipes, I suppose it’s all part…

Raspberry Vinegar, Savoring Summer…

This is the easiest recipe that I have ever made and posted on The British Larder. It’s simple, there are only two ingredients but the possibilities are endless.

I bought…

Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns

This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every…

Cookies for Nanette; Planning for Our Alice in Wonderland Tea Party!

This recipe has been  specially developed, designed and made for Nanette aka Gourmet Worrier. I have only recently met Nanette via the internet, however it feels as if…

Chocolate and Amaretti Torte with a Divine Chocolate Frosting

The recipe for this chocolate and amaretti torte with a divine chocolate frosting could not have come at a better time than during the national Chocolate Week 2009.…

The Doors Are Open

Wow! Well, after such a wealth of effort and a hectic few months, the doors are finally open to the British Larder, Suffolk! Reality has set in and impaled itself…

Sweet and Sour Pigs Cheeks

Yum yum is the thought that spring to mind when thinking about these lip smacking delicious little gems. Packed with natural gelatine, and when cooked for a few hours they…

Exquisite Lamb Moussaka

Cooking is my life but it does not necessarily mean that I have to reinvent the wheel every time I get the pots and pans out. As part of my…

Marshmallow, Cardamom and Bitter Chocolate Naughty Dunkers

These marshmallow, cardamom and bitter chocolate naughty dunkers are a bit of fun! It’s very simple and easy to make, but the guilty pleasure it provides is irresistible.

I dunk…

The Celebration of the Pigs Cheeks

Ever thought of eating pigs cheeks? If the thought ‘oh no not for me’  enters your mind then I advise you to think again. Once we cooked this dish, Ross’s…

Greengage Jam

Roy called this week saying that Dennis’s greengages and damsons were ready to be picked. We had finished our chores so we wasted no more time and we departed post…

Farmhouse White Loaf

Baking bread is nothing new to me. My aunt lives on a farm and bakes bread everyday. As a child I loved visiting the farm, one of the very familiar…