The Larder

21/09/2026

And just what exactly is this? It's a century pear of course! This Japanese variety is sweet and juicy with a crisp bite, making them a good fresh-eating fruit.

18/09/2026

You know we like to live on the wild side so, OF COURSE we stock this dangerous product.

Just don't miss out...

Our original, multi award-winning Fresh Chilli Jam is sweet, sticky and seriously addictive! 🌶️

Try this delight with creamy Brie, or as a glaze for roast chicken or salmon. This versatile favourite elevates just about any dish.

Tell us how you enjoy our Fresh Chilli Jam in the comments! 😋

17/09/2026

Rainy days are coming - but what if rainy days were also delicious?

Pick up some Wessex Mill plain flour next time you're in and rattle up a very tasty batch of shortbread.

There’s something wonderfully comforting about baking on a rainy day!

Traditional shortbread is one of those recipes we return to time and again: no fuss, no complicated steps, just a handful of cupboard ingredients transformed into a delicious, crumbly bake. It is quick enough for an afternoon treat, yet special enough to share with family and friends.

Made with our Plain Flour, these buttery shortbread biscuits have that classic light texture and delicate crunch. Enjoy them simply as they are, dusted with a little sugar, or serve alongside a pot of tea while listening to the rain outside.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
150g butter
75g granulated sugar
Pinch of salt
225g Wessex Mill Plain White Flour
plus sugar, for sprinkling
plus butter, for tin

𝐌𝐞𝐭𝐡𝐨𝐝
1. Take the butter out of the fridge 30 minutes before starting to make the shortbread.
2. Rub butter around the inside of a 20cm/8” inch round, loose bottom tin.
3. Measure the sugar into a mixing bowl, add the salt, chop the butter into cubes on top and mix everything together until smooth.
4. Add the flour and work it into the mixture with a fork and then using your hands to form a ball of dough.
5. Press the dough into the tin, making the centre lower and thinner than the outside edges.
6. Using your thumb and finger pinch the dough all around the thicker edges.
7. Chill for 30 minutes and preheat the oven.
8. Cut across and through the dough to form 12 triangles, press a fork to the base in each triangle.
9. Sprinkle a little sugar over the top and chill for 30 minutes.
10. Bake for 18-20 minutes then turn the oven off and leave for 20 minutes.
11. Remove from the oven, re-cut the triangles and fork holes again if needed, then leave to cool in the tin.

15/09/2026

MORTONS ROLLS!

This week’s delivery of Mortons Rolls will be with us tomorrow (Wednesday), instead of Thursday.

15/09/2026

If you're following along with Sourdough September you might be struggling with what to do with your discard.

We can highly recommend Discard Crackers....

These crackers are astonishingly simple to make and are such a treat to have on hand: thin, crispy, buttery, and flaky.

14/09/2026

We haven't made pear jam - YET. But now we've seen this recipe we know what we'll be doing this weekend!

Homemade pear jam made without pectin captures the honey-like sweetness of fresh pears. The overnight maceration trick keeps chunks intact in a glossy preserve.

11/09/2026

Calling Italian cuisine experts (and rice lovers). New to us - we have carnaroli rice in stock.

10/09/2026

NEW TO THE LARDER

We've got some new Pukka Teas for you to try. Try out the digest and sleep collections.

09/09/2026

We've got something different for this week's Sourdough September. How good does Sun-dried Tomato Sourdough sound?

Sun-dried Tomato Sourodugh Bread....my favorite to make over the summer time when there are garden tomatoes ready. Garlic is a cash crop in our area...becuase the deer don't eat it. I will use as much garlic as I feel like at the time. It is so good in this bread.
https://aroundthefamilytableblog.com/2020/06/12/sun-dried-tomato-no-knead-sourdough-bread-thm-e/