Starter Recipes

Wild Rabbit Terrine with Quince Chutney

We have made good use of the game season so far,  and even though wild rabbits do not really have a season it still feels appropriate for us to enjoy …

A Tasting of Game

It’s a feather and fur feast here at the British Larder Suffolk, as we celebrate the game fortnight between the 6th and 20th of November. In honour of this we …

Truffled Parsnip and Pickled Girolle Salad with Shipcord Cheese and Toasted Hazelnuts

It’s the time of year when root vegetables takes centre stage, wild mushrooms are plentiful and we are looking for richer, bolder flavours when cooking. If you’re lucky enough you …

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 …

Pan-Roasted Teal and Pearl Barley Salad; Damson Vinaigrette

Our Suffolk life so far….

Moving to Suffolk was not a difficult decision at all. Ross and I knew that this was the county for us; a bit of the …

Roasted Heritage Squash and Salt Baked Beet with Soft Boiled Hens Egg and Rosehip Elderberry Vinaigrette

Autumn is in full swing and the hedgerows around the British Larder here in Suffolk are bursting with plenty of fantastic berries and other wild foods. Our ‘glut required’ system …

Smoked Bacon, Artichoke and Hen’s Egg Tart

One of the reasons for choosing Suffolk as our home for the British Larder is due to the wealth and abundance of food and produce that this county has to …

Herring Escabeche Salad

It’s nearly the end of summer. We have endured heavy downpours over the past week and my heart goes out to the farmers who are struggling to harvest their crops. …

Fresh Buffalo Curd Summer Salad

I have always had the interest to try and make cheese but never really got round to do so. As a young commis chef I had this fixation and dream …

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 …

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