Thyme Poached Apricots
Apricots are one of my favourite summer fruits. I love the round bright orange yellow colours that shout sunshine, holidays and happy thoughts. It reminds me of my uncles farm…
Welcome to the British Larder
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Recipes
- Basics Techniques (22)
- BBQ Recipes (15)
- Biscuit & Cookie Recipes (13)
- Breads & Bakery Recipes (26)
- Breakfast Recipes (23)
- Cake & Cupcake Recipes (10)
- Canapé & Snack Recipes (25)
- Dessert Recipes (35)
- Drink Recipes (7)
- Espuma Recipes (9)
- Fish & Shellfish Recipes (9)
- Ice Cream & Sorbet Recipes (5)
- Inspirational Chefs Recipes (9)
- Maddy's Favourite Recipes (62)
- Main Course Recipes (20)
- Meat & Poultry Recipes (26)
- Picnic Recipes (51)
- Pie & Tart Recipes (17)
- Preserves, Jams, Chutney & Pickles Recipes (18)
- Salad Recipes (15)
- Soup Recipes (9)
- Sous Vide Recipe (21)
- Starter Recipes (44)
- Thermomix Recipes (32)
- Treats & Gift Recipes (32)
- Vegetarian Recipes (90)
- Videos (3)
- Wholesome Recipes (59)
By Ingredients
Gelatine
Buttermilk Pudding with Blood Oranges
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…
Roasted Cardamom Panacotta with Stewed Rhubarb
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…
Sticky Orange Cake with Natural Yogurt Topping
This Sticky Orange Cake with Natural Yoghurt Topping is a tribute to my very good friend Fabien. Fabien is an outstanding pastry chef and the two of us certainly have…
Funky Bircher Muesli
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…
Vinegar Air and Salty Crispy Potatoes
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…
Hog Shank and Savoy Cabbage Terrine
Boiling ham is time consuming but nothing beats the taste and flavour of freshly boiled ham. Working in restaurants I have had my fair share of making terrines of all…
Mango & Blackcurrant Espuma
Who would have thought that the old-fashioned Cream Whipper would have become fashionable again? Squirty cream had been at the forefront of Gastronomy during the 60’s and 70’s. They then…
Strawberry Crunch and Pomegranate Marshmallows
I learned how to make marshmallows at college and the memory of the sticky mess has stayed with me for many years. So one day,when my good friend Fabien and…