The Bakers Blessing by Peter Reinhart

Baking bread used to be something I did but never really understood. After being tutored by Richard Bertinett at his Kitchen on how to make the perfect dough enabled me…

Lavish Lobster Macaroni Bake

The time has passed and  the pub is finally open.  Mr.P and I agreed all along, the style of food that we will cook and serve in the pub would…

Cranachan, Small Pots of Raspberry Pleasure

I’m a fool for all things nice and nothing beats the combination of toasted oats, raspberries, whisky and a spoonful of heather honey. This dish is a classic, so I…

Chocolate Fudge Cake With Cherries In Red Wine

Cherries and chocolate are a favourite of mine, separately or together they are fantastic ingredients. The cherry season is nearly in full swing and the National Cherry Day is on the…

Chicken Caesar Salad

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…

How to make Culinary Foams, Air and Espumas

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…

The British Larder Waldorf Salad

Finally  summer has arrived. Out with stodgy hearty meals and in with light but punchy salads. I love classic recipes and this Waldorf salad is  a good old classic but…

Pan-Fried John Dory with Cockles, Samphire and Cockle Velouté

This dish is Spring on a plate. I felt overcome with relief when I finally saw the blossoms covering the trees and the grass growing at the speed of light.…

A Macaron Frenzy

I’m a complete fool when it comes to a good macaron. I have watched my good friend Fabien for years making macarons but strangely never had the courage to attempt…

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…