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 …
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Chef’s Tips
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 …
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British Larder Suffolk, Orford Road, Bromeswell, Suffolk, IP12 2PU.
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