Welcome to the British Larder, my inspirational recipe diary that inspires me and will hopefully inspire you too.
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Last year,for my birthday, Ross took me to Nottingham to stay and dine at the Restaurant Sat Bains. We were given one of the beautifully furnished and very comfortable rooms.…
I love Madeleines and always call them mini Me’s. Fabien my pastry chef friend always makes lemon Madeleines for me as a little treat.
I’m pretty pleased with this date…
I’m feeling pretty rotten this week. I have been struck down with the dreaded flu for four days and cannot stand it much longer.
My mum was kind enough to…
Sticky toffee pudding is as British as British could be.
I have eaten many sticky toffee puddings in my lifetime and have found that more than once the texture is…
One Friday morning in March I went to the Vineyard at Stockcross where chef John Campbell(two michelin stars) is at the helm.
Head Chef Peter Eaton cooked this amazing dish…
This roasted cardamom panacotta with stewed rhubarb is exactly what the British Larder is all about. The combination of flavours, textures and unusual methods is a sheer delight.
Sophistication with…
Quinces were introduced to Britain during the late 16th century from the Mediterranean. It made its appearance at the end of a large banquet, as it helped with the digestion…
This recipe takes me back to my childhood. South Africans would know the name of this dish as Melk tert and not surprisingly the English translation is Milk Tart. There…
Square is funky and fun. I love making these gorgeous looking rustic tarts. They always look attractive and catch the eye but I must confess the pretty pink forced rhubarb…
Tender stem forced Yorkshire rhubarb is definitely recommended for this recipe. The soft pastel pink colour is trapped in the young skin of the forced rhubarb. If the rhubarb is…
Chocolaty, gooey, deliciously rich is the only way to describe Catherine’s ultimate very chocolaty brownies. A few months ago the whole support team at work took part in a cooking…
These Chocolate and Hazelnut crackle cookies are also known as our holiday cookies. Last Easter we went on another driving holiday to France. We rented a gite for a week…
This Spiced Apple and Olive Oil cake is a tribute to an Egyptian chef who used to work with me. Using olive oil instead of butter makes this cake interesting.…
Russet apples are a naturally highly scented apple with a leathery skin. The scent of the russet reminds me of toasted hazelnuts. The Victorians liked to use the russets in…
Every time I make pastry cream or as it is better known - Crème Patissiere, it takes me back in time. As a young chef in Paris, I use to…
Naughty but nice comes to mind when I make these Date and Rum Bon Bons. They do remind me of Christmas with their alcoholic kick and the fruity fudgy texture…
