A work in progress – Larder stores from 1st december 2009
Its all Rubbish – Market waste transformed into larder treasures.
The larder works to save, preserve and improve food. We use bones (of fish and meat) that would otherwise be thrown away to make good, strong stock that you can buy as a base for soups or stews. We also render beef fat into dripping that you can use for superb frying or to make wonderfully crisp pastry. This sort of domestic economy (indeed, market economy) is not about indefinite preservation (like a deep freeze) but about being creative with produce, creating delicious food whilst taking the edge off the urgency of “eat me now, or I’ll rot”.
No fancy packaging, no additional cellophane or boxes. No ribbons. We wrap solid food in greaseproof paper, tied with string. We put more liquid foods (and preserves and pickles) in re-used glass jars. So please do bring us your jam jars if you can
Chutneys, pickles and vinegars;
Picalilly, Root vegetable pickle, curried pumpkin chutney, beetroot and apple chutney, autumn chutney, cranberry sauce, apple sauce, pickled red cabbage, pickled shallots, pickled squash, pickled parsnips, pickled peppers, Felix’s pickled garlic and celery, onion and dried apple chutney, Cranberry cider vinegar, mint vinegar, chilli infused red wine vinegar, rosemary vinegar,parsley infused vinegar
Fish and meat;
Salt cured sprats, pickled pollock, sausages in duck fat, potted chicken, potted beef, pork pie, salt beef, dry cured beef, ham stock, beef stock, chicken stock, fish stock
Sweets;
Honeycomb, almond brittle, humbugs, candied peel,ginger in honey, marshmallows, dried apple and pear, tablet
Seville orange marmalade, lemon curd, quince cheese, pear butter, apple jam
Lemon squash