Cod Cheeks; A Cheeky Sandwich

Cod cheeks; what an incredibly interesting and intriguing ingredient! Seen as a waste product by fishermen and a a little gem for a chef. They are literally the cheeks of …

Dingley Dell Pig Art; Pig Hash

It’s Farm Animal Welfare Week 2011 and what better way to celebrate than commissioning two local artists to paint a pig sty?! Well that is exactly what Mark Hayward from …

Sutton Hoo Chicken Escalope; New Season English Asparagus Salad

Summer is here and so is the fantastic asparagus season. I cannot believe how fast it has come about this year. The asparagus here in Suffolk is some of the …

Pan-Roasted East Coast Skate, Anchovy and Broccoli Pickle

Nothing beats a delicious fresh skate wing, pan-roasted with a crisp golden crusty outside and the flaky stringy flesh. We are spoilt rotten here at the British Larder. We have …

Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

It’s not often that I write recipes to serve one but this recipe is special. Ross and I only cook food we love to eat and that is perhaps a …

Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Even thought the game season has ended for now, I thought I ought to share this story and bank the recipe for when the next game season starts.

To put …

Venison Burger with Roasted Parsnip Straws

Finally we found our lunch time niche item for the menu – phew I thought it was never going to happen!! Drum roll please……. It’s the fantastic bang on season …

Slow-Cooked Pheasant, Pink Fir Fondant Potatoes and Celeriac Cream

The game season is continuing and it’s such a pleasure to see how well game is received and enjoyed by all the British Larder visitors. The best selling game dish …

Partridge, Fig and Salted Caramel Walnuts

Autumn is coming to a close and winter is starting to settle in. The central heating has to be turned on and the frost is is looming. The sloes are …

Oven-Roasted Rump of Lamb with Baby Artichokes, Beet and Fennel Puree

Lamb has done well on our menu. We do try and implement a good carcass balance to use most of the animal and not only the prime cuts, but this …