Welcome to the British Larder, my inspirational recipe diary that inspires me and will hopefully inspire you too.
Between us, we can make the British Larder a hub for all likeminded foodies.
To subscribe simply enter your email address, this way you'll never miss a recipe!
March, April, May
Spring marks the transition from winter to summer. The days are longer and the nights are shorter. For me spring means blossoms on the trees, bees dancing around and newborn lambs on the hills. Spring excites me, as the new season produce is inspirational; lighter dishes take pride of place on our menus.
At it’s best during March…
Purple Sprouting Broccoli, Broccoli, Cabbages, Curly Kale, Rhubarb, Leeks, Spring Greens, Sorrel, Hare, Wild Salmon, Sea Trout, Crab, Oysters, Blood Oranges, Cauliflower, Celeriac, Chicory, Cockles, Cod, Hake, John Dory, Parsley, Mint, Potatoes, Pomegranates, Spring Onions, Salmon
Special Celebrations During March…
St’Patricks Day, Mothers Day, First Day of Spring (around the 21st). British Summer Time (Last Sunday of March)
At it’s best during April…
Cauliflower, Cabbages, Lettuces, Radishes, Purple Sprouting Broccoli, Broccoli, Spring Greens, Sea Kale, Watercress, Morel Mushrooms, Wild Garlic, Sorrel, Rocket, Rhubarb, Wood Pigeon, Jersey Royal New Potatoes, Cod, Crab, Halibut, Sea Bass, Lemon Sole, Salmon, Sea Trout, Cockles, Spinach, Spring Lamb, Mint, Potatoes, Spring Onions
Special Celebrations During April…
Easter, Queens Birthday, St Georges Day
At it’s best during May…
British Asparagus, Cauliflowers, Lettuce, Radishes, Potatoes, Rocket, Sorrel, Watercress, Cod, Crab, Herring, Sea Bass, Lemon Sole, Salmon, Sea Trout, Mackerel, Plaice, Sardines, Artichokes, Aubergines, Broccoli, Fennel, Jersey Royal New Potatoes, Mange tout, Lamb, Wood Pigeon, New Potatoes, Elderflowers, Samphire, Onions, Mint, Spring Onions, English Strawberries, Spring Lamb, Halibut, Rocket
Special Celebrations During May…
Gloucestershire Cheese Rolling
I have a special affection for Spain, I feel truly at home when I’m there. They have exceptional food, brilliantly jaw dropping innovative chefs, fantastic architecture, art, produce and wine.
Last…
The short elderflower season is drawing to an end.
I’m feeling a bit sad as it means that this wonderful gift from Mother Nature is not going to be around for…
I used to live in Fulham for many years and North End Road was my local foodie heaven. The attraction for me was the different cultures and influences.
I moved to…
When I received loquats in the box of wonderful inspirational goodies last week I could hardly contain my excitement. Loquats ,also known as nispero fruits, are medium size oval-round milky…
When Richard phoned and asked me to make one kilo of strawberry chutney, I was confused and slightly sceptical.
Wow was my scepticism put to bed once I got started. This…
I love the textures and flavours of this dish. The cold fragrant tomato jelly against the warm carnaroli risotto pearls laced with the highly perfumed opal basil. It’s simply a…
This recipe has been specially developed, designed and made for Nanette aka Gourmet Worrier. I have only recently met Nanette via the internet, however it feels as if we have…
I’m going to tell you about my visit to Restaurant Sat Bains again and again…! We had a brilliant time and experienced the warm glowing feel that you get when you…
Friday was a joyful day for us as we received our Christmas present -a Rocket Garden.
Last year was the first year that we had planted fruits and vegetables. It was…
It’s nearly the barbecue season or braai weather, as my family would say.
Cooking the chicken on the bone is the best way for me as the bone helps keep the…
Wow did I have fun making this dish today!
Thanks to Great British Menu last week featuring the Welsh heat with Stephen Terry and James Sommerin. Both their desserts reminded me…
The perfect breakfast to savour on a bright Sunday morning with the morning paper and a cup of freshly brewed coffee. What better way is there to start the day?
Have…
I have a lot of love for Borough market and make a point of visiting regularly. My obsession has got to the point that I make a checklist of things…
There is no place like home! My place is in the kitchen. I like eating in restaurants and enjoying the beauty of a well designed dining room but when given…
On Friday morning I received a box with amazing looking seasonal vegetables. It was a real treat for me to discover two bunches of the finest looking English asparagus from…
When Garden or chopped salads are listed on a menu the words are vague enough to mean anything. It could convey that it includes minimal ingredients like cucumbers, tomatoes and…
It’s just a little bit of fun!
There is no raw meat and no baking involved. It’s a fairly simple recipe and I’m sure you would have tried something similar at…
Onions in general are one of my favourite vegetables. I love all the different varieties and seldom cook without onions. I love the natural sweetness and flavour trapped in each…
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 and…
I have eaten and made lots of coleslaw in my life but so far have not made cabbage taste so good as this recipe. I’m pretty pleased with myself. I…
Driving through the Cotswolds the smell of wild garlic smacks you in the face. I have this love hate relationship with wild garlic. It reminds me of the days when…
The inspiration for this dish came from Stephen Williams,the chef at the Harwood Arms. We went there last week to take photos of the pub and Stephen served up some…
I was horrified to hear the negative comments from the general public on tapioca pudding.
Last week I was doing a cooking demonstration to a group of ladies who all remember…
The outdoor rhubarb season is in full swing. The combination of rhubarb with duck is a match made in heaven.
I have made the pickled rhubarb twice ,once with forced rhubarb…
It’s a lovely sunny day; all my spring flowers are in bloom. The smell of hyacinths is in the air and my bunny Elly is hopping over the grass. It’s…
I have had these pickled beetroots in my fridge since autumn of last year.
They came from our garden and it’s quite a surprise as we love beetroot and they normally get…
These giant meringues take me back to the Millennium when I lived in Fulham. Most Sunday mornings I used to walk down Fulham Road towards Sloane Square to have breakfast…
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 tell…
Shoulder of lamb is level pegging with belly of pork when it comes to my favourite meat rankings. I simply love the flavour of the shoulder when cooked slowly for…
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 heavy,…
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 of…
The best kitchen gadget and the number one must have for 2009 is the phenomenal Thermomix. There is very little that this machine wonder cannot do in the terms of…
This recipe is a follow on to the farmhouse white loaf recipe inspired by Richard Bertinet. I have used exactly the same bread dough and the same method, however I…
I was inspired to make this salad after visiting Ottolenghi in Notting Hill. If you have ever had the opportunity to visit any of the Ottolenghi shops you are seriously…
When I received an invitation to spend a morning in the pastry section of Rocco Forte’s Brown’s Hotel in Mayfair with head pastry chef Fabien Ecuvillon I was delighted. Fabien…
Baking bread is nothing new to me. My aunt lives on a farm and bakes bread everyday. As a child I loved visiting the farm, one of the very familiar…
I love spring, today is a bright and sunny day, a bit chilly but its great as long as its sunny. I even noticed the daffodils popping up everywhere. The…
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 a…
Yum yum is the thought that spring to mind when thinking about these lip smacking delicious little gems. Packed with natural gelatine, and when cooked for a few hours they…
I love pork and only buy British pork. It does make me angry when I see supermarkets stocking pork from alternative origins. I can’t understand the reasoning behind it as…
Making Gnocchi like an Italian mama is an art in itself. I have gone one step further and used celeriac instead of traditional potatoes. I guess that the Italian Mamas…
Walking through Borough market is truly inspirational. The different cultures, seasons and aromas draw you into this wonder world of food, it spits you out at the other end half…
Eggs, ham and chips is one combo that makes Ross a very happy man. As my digestive system does not appreciate this combination I took the challenge to refine Ross’s…
I can only describe this dish as healthy and sophisticated. The nuttiness of the wholesome pearl barley salad complements the fresh wild salmon. To add to the earthy taste I…
Coq-au-vin is an old classic and one of my favourites. The beauty about this dish is that it can be cooked in so many ways and presented in various styles…
Packing a lunch box to work is something of the past. Most work places have a lunchtime offer on site and if not there’s enough expensive temptations on the high…
This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every…
I’m very excited about this fine pear tart.Firstly I had made a fresh batch of rough puff pastry and was very pleased with myself. Secondly I have finally followed a…
The warm aroma of melting cheese mixed with smoky bacon is enough to make anyone salivate. There is something magical about these Gorgonzola and smoked bacon breakfast muffins. The tiny…
The inspiration for this recipe came from the book ‘ Under Pressure’ by Thomas Keller. I love this recipe for many reasons, one of which is that the pears do…
Inhale a deep breath of air; the aroma of freshly baked Banana and Date Loaf caresses your nose and all your senses. My mouth starts to water and the memories…
Breakfast is the most important meal of the day. Oats and whole grains are perfect as they release energy slowly. The attraction for this recipe is that there is no…
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…
The inspiration for this recipe came from Daniel Clifford the chef at the Midsummer House restaurant in Cambridge. We went there for lunch and were served a delicious canape of vinegar…
Sous-vide cooking has brought a lot of joy to me. I love to discover and experiment with new ingredients and equipment.I received the water bath as a gift from Ross …
Yum, yum I love this recipe!! It’s brilliant, no additives or preservatives. This chocolate fudge spread recipe takes pride of place amongst my recipe collection. Mum gave it to me,…
Piccalilli is the king of the pickles. Once a year in a rather ceremonial fashion there is an official piccalilli making date in our household calendar.This occurs just before Christmas…
