Starter Recipes

Suffolk Grown Broccoli Soup, Toasted Almonds and Hawkstone Cheese Biscuits

We are living the dream, and as chefs we are pampered and spoiled rotten. We live in a vibrant community which takes food seriously and we happen to live in …

Salad of Lobster, Fennel and Beetroot with Savoury Blackcurrants

Lavish, summer and sun. Those are the three words that came to my mind when I created this dish. We have not had much of a glorious summer to speak …

Confit Salmon, Pickled Ginger Celeriac, Haricot Beans

Boys and their toys!! OK I have to confess I also like kitchen tools, especially ones that do something slightly clever and out of the ordinary. Mr.P and the chefs …

Pig’s Head Croquettes

This year marks a leap year and on the 29th of February we hosted a brand new concept and unique event; the Dingley Dell Flying Visit. Mark Hayward spends …

Cheddar, Apple and Pickle Pasties

With a few warmer days thoughts turn to picnics and informal outside dining. Steve has been busy preparing for our famous grazing platters and made these cute dinky cheddar, apple …

Smoked Haddock Kedgeree, Quails Eggs and Curried Mayonnaise

Another month has come and gone, I have been rather slow with releasing recipes for the website.  Rightfully so I have been reminded about the lack of ‘action’ by a …

Duck Pastrami; Medjool Date and Blood Orange Salad

This dish brings back a few memories from the past. The British Larder is my foody diary; one that I started very late in my life but it’s a diary …

Tufted Duck and Chicken Liver Parfait

Winter is settling in and the game season is well underway. Our deer friend and local game expert David Grimwood came bearing gifts, amongst the wonderful array of game was …

Venison Carpaccio

We had great fun last season with the Wild Meat in a day Food Safari events. It’s popular and everyone seemed to enjoy it thoroughly. Ray Kent and Robert Gooch …

Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

This exceptionally good looking fish with its shiny blue and silver skin is classed as a humble creature from the sea. It’s not only sustainable but this oily fish is …

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