The British Larder: A Cookbook for All Seasons by Madalene Bonvini-Hamel

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  • Shortcrust pastry (page 18)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Pies, tarts & pastries; British
    • Ingredients: plain flour; unsalted butter
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  • Sweet shortcrust pastry (page 18)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: How to...; Pies, tarts & pastries
    • Ingredients: all-purpose flour; butter; caster sugar
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  • Thick Béchamel sauce (page 19)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Sauces, general; How to...; French; Vegetarian
    • Ingredients: parsley; whole cloves; store-cupboard ingredients
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  • Classic vinaigrette (page 19)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Dressings & marinades; How to...; French; Vegan; Vegetarian
    • Ingredients: sunflower oil; store-cupboard ingredients
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  • White chicken stock (page 20)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: How to...; Stocks
    • Ingredients: chicken carcass; leeks; celery; bay leaves; thyme; parsley; coriander seeds
    show

  • Brown chicken stock (page 20)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: How to...; Stocks
    • Ingredients: chicken carcass; leeks; celery; bay leaves; thyme; parsley; coriander seeds; carrots; tomato purée
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  • Beef stock (page 21)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: How to...; Stocks
    • Ingredients: beef bones; carrots; leeks; celery; tomato purée; bay leaves; thyme; coriander seeds
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  • Vegetable stock (page 22)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: How to...; Stocks; Vegan; Vegetarian
    • Ingredients: carrots; onions; leeks; celery; fennel; bay leaves; thyme; parsley; coriander seeds
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  • Roasted game stock (page 22)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: How to...; Stocks
    • Ingredients: game bird carcass; carrots; leeks; celery; bay leaves; thyme; coriander seeds
    show

  • Seville orange vinaigrette (page 27)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Dressings & marinades; Quick / easy; Winter; Vegetarian
    • Ingredients: Seville oranges; soy sauce; orange blossom honey; rapeseed oil
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  • Blood orange granita (page 27)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Ice cream & frozen desserts; Quick / easy; Winter; British; Vegan
    • Ingredients: store-cupboard ingredients; blood oranges
    show

  • Salsify and smoked mackerel cakes (page 30)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Lunch; Cooking for 1 or 2; Winter; British
    • Ingredients: smoked mackerel; salsify; spring onions; capers; chervil; tarragon; parsley; limes
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  • Classic roasted woodcock (page 30)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Main course; Winter; British
    • Ingredients: woodcock; smoked streaky bacon
    show

  • Salsify and black truffle rösti with duck eggs (page 32)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Egg dishes; Sauces, general; Appetizers / starters; Lunch; Winter; Swiss; British; Vegetarian
    • Ingredients: salsify; black truffles; duck eggs; haricot beans; double cream; truffle oil; kale; pine nuts; Parmesan cheese; potatoes; chervil
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  • Jerusalem artichoke and roasted garlic soup (page 35)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Soups; Appetizers / starters; Lunch; Winter; British; Vegan; Vegetarian
    • Ingredients: garlic; Jerusalem artichokes; banana shallots; brandy; vegetable stock; thyme
    • Accompaniments: Jerusalem artichoke crisps
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  • Duck pastrami with chicory and blood orange jelly (page 36)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Jams, jellies & preserves; Appetizers / starters; Lunch; Winter; British
    • Ingredients: duck breasts; coriander seeds; juniper berries; thyme; long grain rice; balsamic vinegar; agar; Medjool dates; sherry vinegar; Jerusalem artichokes; white chicory; coriander cress; double cream; blood oranges
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  • Hay-baked Jerusalem artichoke salad with smoked salad cream (page 39)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Winter; British; Vegetarian
    • Ingredients: hay; Jerusalem artichokes; double cream; Dijon mustard; hazelnut oil; apple cider vinegar; leeks; eggs; micro salad leaves; sourdough bread; rapeseed oil
    show

  • Pan-roasted cod with Jerusalem artichokes (page 40)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Appetizers / starters; Main course; Winter; British
    • Ingredients: Jerusalem artichokes; cod; curry powder; pea shoots; mustard cress; store-cupboard ingredients; double cream; green apple
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  • Jerusalem artichoke crisps (page 40)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    show

  • Venison burgers with roasted parsnip straws and beetroot and red onion relish (page 42)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Sandwiches & burgers; Chutneys, pickles & relishes; Main course; Winter; British
    • Ingredients: red onions; beetroots; dried chiles; malt vinegar; thyme; carrots; celery; minced venison; ground pork; wholegrain mustard; horseradish; breadcrumbs; parsnips; coriander seeds; clear honey; burger buns; dark muscovado sugar; egg
    show

  • Roasted woodcock with truffled celeriac and boulangère potatoes (page 46)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Main course; Cooking for 1 or 2; Winter; British; French
    • Ingredients: banana shallots; thyme; celeriac; truffle oil; woodcock; streaky bacon; coriander seeds; game stock; Desiree potatoes; white chicken stock
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  • Braised beef ribs with January king cabbage and carrot crush (page 48)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Sauces for meat; Main course; Winter; British
    • Ingredients: carrots; whole grain mustard; beef short-ribs; black peppercorns; coriander seeds; bay leaves; thyme; brandy; shallots; chestnut mushrooms; smoked paprika; cornichons; January king cabbage; celery; onions; beef stock; double cream; flatleaf parsley
    show

  • Venison haunch steaks with spelt, leeks and red wine sauce (page 50)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Sauces for meat; Main course; Winter; British
    • Ingredients: carrots; leeks; thyme; celery; beetroots; coriander seeds; juniper berries; tomato purée; bay leaves; rosemary; red wine; spelt; venison haunch steaks; cloves; redcurrant jelly; beef stock
    show

  • Garlic and lemon butter-sautéed salsify (page 53)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Dressings & marinades; Side dish; Winter; British; Vegetarian
    • Ingredients: salsify; lemons; garlic; sourdough bread; banana shallots; unsalted butter; flatleaf parsley
    show

  • Molasses-roasted pineapple with dark brown sugar cream (page 54)

    from The British Larder: A Cookbook for All Seasons The British Larder by Madalene Bonvini-Hamel

    • Categories: Cookies, biscuits & crackers; Mousses, trifles, custards & creams; Dessert; Winter; British
    • Ingredients: all-purpose flour; dry-roasted peanuts; vanilla pods; peanut butter; gelatine leaves; milk; double cream; molasses sugar; ground ginger; pineapple; dark muscovado sugar; unsalted butter; dark brown sugar; natural yogurt
    show

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  • ISBN 10 1906650713
  • ISBN 13 9781906650711
  • Linked ISBNs
  • Published Nov 22 2012
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press
  • Imprint Absolute Press

Publishers Text

An informative, photography-filled package that celebrates the seasonal bounty of Britain's produce as refracted through the mind of one of the country's most exciting new talents. Before opening her award-winning pub and restaurant, The British Larder, chef Madalene spent her time in many professional kitchens, including working with Gordon Ramsay. In this, her first book, she brings her passion for seasonal, locally-sourced produce to the fore, aiding her crusade to convert all who love food to thinking and eating seasonally. This is a month-by-month tour of the best produce that the country has to offer, paired and transformed in the unique way that has been responsible for so much of the The British Larder's swiftly-gained and extremely fast-growing reputation (including winning 'Best Newcomer' at the 2012 Top 50 Gastropub awards). Madalene's own sumptuous photographs of food created and styled by her own hands make The British Larder cookbook an incredibly glowing testament to her immense talent and her admirable ethos.

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