Hummus 1 January, 1970

The Larder

A handful of ingredients and less than 10 minutes to make

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How to make chilli oil 3 October, 2016

The Larder

Chilli and spice make all things nice

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Homemade smoked oysters – made fancy 1 January, 1970

The Larder

Trying my hand at smoking the humble oyster

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Achiote paste – pasta de achiote – recado rojo 11 April, 2015

The Larder

The flavours of the Yucat√°n in one versatile spice paste

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Sweet chilli sauce 1 January, 1970

The Larder

Tastes better than the bought stuff!

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Beet & blueberry chutney 8 December, 2015

The Larder

Tasty, versatile and so easy to make. You have to try this!

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Harissa paste & harissa butter 1 January, 1970

The Larder

A versatile condiment that packs a little punch. And so easy to make!

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Poppy seed filling (Nadjev od maka) 6 April, 2015

The Larder

A versatile filling that will make many baked treats so much better.

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Mexican spice mix 1 January, 1970

The Larder

Forget those pre-made spice mixes – make your own!

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Pickled red onions 1 January, 1970

The Larder

Why buy them when they’re this easy to make?

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Home-made duck prosciutto 1 January, 1970

The Larder

Duck prosciutto, made easy.

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Home-brined olives 1 January, 1970

The Larder

Making olives has never been easier. It just takes time

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Hari chutney {green chutney} 1 January, 1970

The Larder

The colour and flavours are undoubtedly alive and kicking!

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Shengdana lehsun chutney {peanut garlic chutney} 1 January, 1970

The Larder

Not only is this chutney great with various Indian-style dishes, it’s also nice sprinkled over salads, cooked vegetables or even meats and some seafoods.

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Tamarind chutney 3 December, 2013

The Larder

It keeps in the fridge for quite some time so without a doubt I’ll be knocking up a batch regularly to join all of my other condiments.

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Salan Masala 1 January, 1970

The Larder

The most aromatic and perfume-like spice powder I’ve smelled.

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Za’atar 2 December, 2013

The Larder

There’s no true recipe for it so you can tailor it just about any way you like

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Labne 1 January, 1970

The Larder

Combining it with sugar or honey with cinnamon transforms it into a breakfast condiment or dropping it onto a baked egg dish takes your brekkie to another level.

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Baharat 1 August, 2013

The Larder

Blends vary from region to region and even between households. This is my version.

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Jamaican spice mix 1 January, 1970

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It can be used as a dry rub or mixed with oil or yoghurt for a marinade.

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Salmorejo 11 June, 2012

The Larder

This soup is ideal to serve in very small glasses if you’ve got a cocktail party planned. No spoons required. Just a quick shot and your guests are happy!

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Zhoug 1 January, 1970

The Larder

It’s very much along the lines of a pesto that tastes of the Middle East, rather than Italy

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Green tea & osmanthus hot smoked salmon 1 January, 1970

The Larder

Home smoking couldn’t be easier

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Basil pesto 5 October, 2010

The Larder

Classics like this will never die

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How to render pork fat 1 January, 1970

The Larder

Rendering your own pork fat couldn’t be simpler

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Fresh pasta dough 1 January, 1970

The Larder

Making your own pasta really isn’t all that tricky, so give this one a go.

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Quick mayonnaise 12 November, 2009

The Larder

Why buy mayo when it’s this easy to make?

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