Chef’s Tips

Pickled Eggs and Pork Scratchings

These two recipes are a must-have essential for any pub’s blackboard menu. I must say at first the thought of pickled eggs was slightly, well… off-putting! Well the challenge for …

The Bakers Blessing by Peter Reinhart

Baking bread used to be something I did but never really understood. After being tutored by Richard Bertinett at his Kitchen on how to make the perfect dough enabled me …

How to make Culinary Foams, Air and Espumas

Espuma is the Spanish word for foam or froth and is the descriptive word for a technique developed by Ferran Adrià.

A culinary foam consists of natural flavours such as …

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 …

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 …