
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 …

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 …

This is no ordinary chicken Caesar salad, no no, it’s the British Larder way with home grown baby gem lettuce and all.
As you know by now I’m not quite …

With the summer looming it’s time to get creative with salads and cold puddings. I love finding new ingredients, not necessarily new in the true sense but could be those …

Espuma is the Spanish word for foam or froth and is the descriptive word for a technique developed by Ferran Adrià.
A culinary foam consists of natural flavours such as …

Coming up with new and interesting ideas for canapés all the time is not easy. The requirements are many and varied, they need to be mainstream, mostly vegetarian, one mouth …

Oysters are one of those ingredients that you either love or hate. I cannot get myself to eat raw oysters unless I have to impress someone who is looking at …

I had the privilege to grow up in a country that has a suitable climate to grow exotic fruits such as pineapples, mangoes, guavas, passion fruit, paw paws, avocados, bananas …

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 …

I have always loved the combination of cauliflower and cheese. However I do have a rather sad memory of a cauliflower cheese incident. Dad was accustomed to having his food …

There is a serious chill in the air and if the weather carries on like this we might just have a snow flurry or two on Christmas day. This apple …