The Larder
Every great meal starts with a few good ingredients. They are the building blocks of my kitchen. Here, you’ll find simple, scratch-made finishes (from compound butters to finishing salts). Little secrets that make cooking for the people you care about feel like a celebration.
Cowboy Butter
A compound butter built for cattle-drive simplicity: garlic, herbs, smoked paprika, and lemon zest, shaped into a log and sliced as needed.
DIY Hot Honey
Sweet-and-spicy honey, a combination cultures across Africa, South America, and Southeast Asia have used for generations, made simple at home.
Basil Salt
A pantry staple for finishing: fresh basil worked into salt, ready to scatter over tomatoes, eggs, or anything that needs a green, herbal lift.
Beurre Monté (Emulsified Butter Sauce)
Minimal ingredients, maximum elegance: cold butter whisked into steaming water until silky, first tried over local asparagus and never abandoned since.
Homemade Lemon Curd
Silky, tangy, and bursting with bright citrus flavour. Spoon it into parfaits and desserts, try it as a glaze over roast chicken, spread it over baked brie, or whisk it into a vibrant vinaigrette.
Creamy Lemon Honey Salad Dressing
A five-minute dressing that does the work of a much fussier one: lemon, honey, and pantry staples whisked into something worth keeping on hand.
Bread Dipping Oil
If you’ve been saving your best olive oil for a special dish, this is it. Garlic, Parmesan, fresh herbs, olives and sun-dried tomatoes, ready in 10 minutes. Use any leftover oil to flavour pasta, as a salad dressing or in a soup.
fruit and nut crackers
This copycat version of gourmet fruit and nut crackers is easy to make and budget-friendly. And, they make a perfect hostess gift (yes, please!).
Bourbon Candied Pecans
Toasted pecans candied in a bourbon glaze, sweet, boozy, and endlessly snackable.
Warm Marinated Olives
Olives warmed gently in oil with garlic, fennel seeds, chili flakes, and lemon zest, softened until plump, juicy, and ready for good bread alongside.
french bread loaf
This has to be the easiest bread to make! Once you get the hang of it, move up the bread-making ladder and make this French loaf bread. This bread (aka baguette) has been made in France since the 18th century.
roasted tomato sauce
Roasted tomato sauce can be made ahead and frozen. Roasting brings out the sugars naturally present in tomatoes.