Set Goat’s Milk Pudding With Cherry Sherbet Dusted Doughnut

The British cherry season is definitely something special to celebrate and enjoy. Sadly, it’s reported that in the last 50 years Britain has lost 90% of its cherry orchards and…

Elderflowers Crème Fraîche Tart with British Strawberries

Finally the elderflowers have shown their face, slightly later than last year as I had all my elderflower goodies made by this time. I’m a firm believer that all good…

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…

Mango and Orange Blossom Pudding, Orange Polenta Biscuits

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…

Peanut Honeycomb Baked Mascarpone Cheesecake

Baked cheesecake is one on my weaknesses in life. When I was a catering college student, I learned ‘the magic’ of producing baked cheesecakes. I even told my mother, a …

How To Use Agar Agar

What is Agar agar?

Agar agar is a mixture of several different carbohydrates extracted from seaweed where as gelatine is a substance produced from animal protein.

The unusual and complex…

Pistachio and Walnut Baklava with Rhubarb and Rose Delights

I love all the individual elements of this dish and think of them more as petite fours or sweets. I challenged myself to put them all together and make one…

Molasses Roasted Pineapple with Dark Brown Sugar

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…

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…