Crispbreads with roasted aubergine pâté and feta

Rosana McPhee serves up a delightful roasted aubergine pâté recipe, served on top of our crispbreads with crumbled feta cheese, watercress and some … Continue reading “Crispbreads with roasted aubergine pâté and feta”

Rye sourdough bread  

Making your own sourdough can be daunting but it’s an immensely satisfying process. The main thing to be aware of … Continue reading “Rye sourdough bread  “

Caring for your sourdough starter

Unless you’re baking daily, store your sourdough starter in the fridge. To maintain a healthy culture, feed it once a … Continue reading “Caring for your sourdough starter”

Jan Hedh’s sourdough starter

Swedish master baker, Jan Hedh, helped develop the recipe for our original sourdough crispbread. Here’s how to make his rye … Continue reading “Jan Hedh’s sourdough starter”

Pear, halloumi and wild rocket crispbreads

Looking for a light lunch to satisfy the tastebuds? Rosana McPhee’s quick and easy pear and halloumi crispbreads are served … Continue reading “Pear, halloumi and wild rocket crispbreads”

Truffled soft cheese

Steve Cooper is one half of Pistachio & Pickle, a deli and dairy based in Islington, London. His truffled cheeses … Continue reading “Truffled soft cheese”

Perfect Pairings: 5 of the best British cheeses

Food writer and self-confessed “curd-nerd”, Patrick McGuigan takes five of his favourite British cheeses and explains how and why they … Continue reading “Perfect Pairings: 5 of the best British cheeses”

Broad bean and cream cheese dip

This beautiful broad bean and cream cheese dip recipe by Regula Ysewijn makes a great party snack – with vibrant broad beans and chives pairing perfectly with the … Continue reading “Broad bean and cream cheese dip”

Soused mackerel with crispbreads

This gorgeous soused mackerel recipe from food blogger Helen Graves is infused with flavours of coriander seed and lemon. Served with our crispbreads and crème fraîche, this … Continue reading “Soused mackerel with crispbreads”

Beetroot and walnut dip

Created especially for us by Valentine Warner, the colour of this dip makes it a feast for the eyes as … Continue reading “Beetroot and walnut dip”

Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

This glorious mushroom and cavolo nero recipe by Regula Ysewijn is served on our crispbreads over a base of creamy ricotta, making the most of autumnal … Continue reading “Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts”

Parma ham, soft boiled egg & shaved asparagus

At under 38 calories per slice, our crispbreads are the natural choice for a light lunch. Made with natural ingredients … Continue reading “Parma ham, soft boiled egg & shaved asparagus”

Beetroot-cured salmon, cream cheese, pickled cucumber & dill

We love the ruby red colour a beetroot cure gives to the traditional Swedish gravadlax. You can buy a good … Continue reading “Beetroot-cured salmon, cream cheese, pickled cucumber & dill”

Sliced avocado, feta, chilli and dukkah

Avocado is a great choice for lunch. As well as tasting delicious, the healthy, fatty oils will leave you feeling … Continue reading “Sliced avocado, feta, chilli and dukkah”

Fresh cheese with caraway

Making your own fresh cheese is surprisingly easy and quick. This one is lovely and light in texture and flavour. … Continue reading “Fresh cheese with caraway”

Gubbröra

Gubbröra, or Gentleman’s Delight, is a traditional Swedish dish which is great served as a canapé or light lunch – … Continue reading “Gubbröra”

Roasted cauliflower and tahini dip

London food blogger and cookbook author Helen Graves created this roasted cauliflower and tahini dip recipe to eat with our Crispbread Bites. It makes … Continue reading “Roasted cauliflower and tahini dip”

Roasted onion dip

London based food and travel blogger, Rosana McPhee has created this easy dip recipe to go with our Crispbread Bites. Rosana … Continue reading “Roasted onion dip”

Creamed spinach and artichoke dip

Valentine Warner created this dip recipe to pair with our 5 seed Crispbread Bites, the sunflower, poppy, pumpkin and chia … Continue reading “Creamed spinach and artichoke dip”

Blue cheese dip

Our version of this classic dip is a super quick and delicious way to use up those Christmas cheese leftovers … Continue reading “Blue cheese dip”

Spinach pesto dip

You don’t even need a blender to make this fragrant summer dip. It’s so quick and easy to rustle up, … Continue reading “Spinach pesto dip”

Beetroot hummus

Cannellini beans provide a smooth, silky base to this earthy beetroot hummus – the perfect partner for our Crispbread Bites. … Continue reading “Beetroot hummus”

The perfect cheeseboard: La Fromagerie

We’ve been lucky enough to have Patricia Michelson of La Fromagerie, one of London’s most respected cheese shops and one … Continue reading “The perfect cheeseboard: La Fromagerie”

Serving cheese: A guide

Our sourdough crispbread are chosen by many top chefs and cheese experts to serve with cheese. We asked them for … Continue reading “Serving cheese: A guide”

How to present a cheeseboard

There are countless articles analysing which cheeses to buy for your cheeseboard, but how do you go about making it … Continue reading “How to present a cheeseboard”

Cucumber and mint raita dip

Cooling cucumber, creamy yoghurt and fragrant fresh mint – this dip is brilliant for spring and summer entertaining. Ingredients ½ … Continue reading “Cucumber and mint raita dip”

Rare roast beef, horseradish cream and wild garlic

TV chef Valentine Warner became a friend of the Peter’s Yard team back in 2008. He remains a fan to … Continue reading “Rare roast beef, horseradish cream and wild garlic”

Signe Johansen’s Skagen

Our crispbreads are perfect served with seafood for light summer lunches. Author of Scandilicious, Signe Johansen, likes to serve Peter’s … Continue reading “Signe Johansen’s Skagen”

Simple beetroot cured gravad lax

This simple twist on the normal gravad lax cure of sugar, salt and dill was created for us by Swedish … Continue reading “Simple beetroot cured gravad lax”

Smoked trout with fresh asparagus and sorrel

TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this … Continue reading “Smoked trout with fresh asparagus and sorrel”

Salmon and dill dip

This takes no time at all to make and can be enjoyed as a dip with our Crispbread Bites or … Continue reading “Salmon and dill dip”

Butternut squash hummus

This seasonal twist on hummus is great served with our Crispbread Bites. We like to roast the butternut squash for … Continue reading “Butternut squash hummus”

The Ginger Gourmand’s beetroot labneh

Simple to make and visually stunning, this beetroot labneh works well as a pre-dinner dip or as part of a … Continue reading “The Ginger Gourmand’s beetroot labneh”

Västerbotten cheese quiche

This is perfect for light lunches or as part of a summer smörgåsbord with friends. You will need: 250g plain flour … Continue reading “Västerbotten cheese quiche”

Casual entertaining, sharing suggestions

Our cripsbread are simple to use when entertaining especially if unexpected guests arrive. Top with fish, meat, cheese, eggs or … Continue reading “Casual entertaining, sharing suggestions”

Phil Fanning’s crab and malt

Phil Fanning owns and is executive chef at the Michelin starred Paris House in Woburn. His cooking is contemporary with layers of … Continue reading “Phil Fanning’s crab and malt”

Anna Hansen’s beetroot and liquorice cured salmon

Anna Hansen of The Modern Pantry  is known for her interesting twists on traditional recipes. Familiar with gravadlax from her Danish grandparents … Continue reading “Anna Hansen’s beetroot and liquorice cured salmon”

Phil Fanning’s honeycomb of goats cheese with figs

Phil Fanning owns and is executive chef at the Michelin starred Paris House in Woburn. His cooking is contemporary with … Continue reading “Phil Fanning’s honeycomb of goats cheese with figs”

Crispy plaice with pickled cucumber and brown shrimp

TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this … Continue reading “Crispy plaice with pickled cucumber and brown shrimp”

Pickled herring with potatoes and curried mayonnaise

TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this … Continue reading “Pickled herring with potatoes and curried mayonnaise”

Velvet onion dip

Created by Valentine Warner the creamy sweet onions in this dip are balanced by the sharp saltiness of Halen Mon PDO … Continue reading “Velvet onion dip”

Pepparkakor

Spicy pepparkakor are traditional during advent and Christmas cut into different shapes and sometimes decorated with icing .  They are … Continue reading “Pepparkakor”

Swedish Christmas ham

In Sweden a boiled or baked ham is the centre piece of the Christmas smörgåsbord (julsbord). Families each have their … Continue reading “Swedish Christmas ham”

Glögg

At this time of year, Swedes enjoy the chance to get together, share food and warm up with a glass of … Continue reading “Glögg”

Mandelmusslor – Swedish almond pastries

In Sweden the Christmas smörgåsbord is mostly filled savoury items but these little almond tarts are an easy way to add something sweet … Continue reading “Mandelmusslor – Swedish almond pastries”

The perfect cheeseboard: Fiona Beckett & Jess Trethowan

Fiona Beckett and Jess Trethowan of the Cheese School in Bristol (respected cheese writer and cheese maker respectively) picked this … Continue reading “The perfect cheeseboard: Fiona Beckett & Jess Trethowan”

The perfect cheeseboard: Turnbulls

Renowned cheese expert, deli owner and cheese award judge Charlie Turnbull  selected this cheeseboard for us to showcase cheeses at their … Continue reading “The perfect cheeseboard: Turnbulls”

The perfect cheeseboard: Hamish Johnston

Hamish Johnston Fine Cheeses have been retailing and wholesaling cheeses for over 20 years. They are experts in their field … Continue reading “The perfect cheeseboard: Hamish Johnston”

The perfect cheeseboard: Monkland Dairy

Mark Hindle, cheesemaker at Monkland Cheese has chosen this selection of local cheeses that showcases the wide range of delicious … Continue reading “The perfect cheeseboard: Monkland Dairy”

The perfect cheeseboard: Scandinavian selection

Selected for us by long time fan or Peter’s Yard cripsbread and food author Signe Johansen, this eclectic mix of … Continue reading “The perfect cheeseboard: Scandinavian selection”

The perfect cheeseboard: Shropshire selection

Our co-founder Wendy wanted to showcase the best cheese local to where she lives and works. She often serves this selection to guests, … Continue reading “The perfect cheeseboard: Shropshire selection”

The perfect cheeseboard: Peter’s Yard favourites

The Peter’s Yard team selected this cheeseboard to showcase three British cheeses that we all love and would have as … Continue reading “The perfect cheeseboard: Peter’s Yard favourites”

Rye bread

A classic throughout Scandinavia, this rye bread recipe is spiced with fennel and caraway seeds and uses some white flour … Continue reading “Rye bread”

Game terrine

This terrine makes the most of the British game season and is great as part of an autumnal spread or … Continue reading “Game terrine”

Fried chanterelles with garlic and parsley on toasted sourdough

A quick but delicious Autumn recipe, perfect as part of a lunch smörgåsbord Serves 2 You will need: 300g chanterelle mushrooms, … Continue reading “Fried chanterelles with garlic and parsley on toasted sourdough”

Foraged jam

There’s nothing like getting out and about to go foraging in the autumn. The hedgerows are laden with fruit, perfect … Continue reading “Foraged jam”

Crayfish and dill

Ask your fishmonger to source some live crayfish for you, or try an online supplier like www.crayaway.com. It is a … Continue reading “Crayfish and dill”

Lemon, ricotta and fresh basil dip

Using their award-winning vinegars, Womersley created three dips to pair with our crispbread bites. Light and fresh, this easy dip is … Continue reading “Lemon, ricotta and fresh basil dip”

Chunky smoked trout dip

Using their award-winning vinegars, Womersley created three dips to pair with our crispbread bites. This smoked trout dip is perfect for casual … Continue reading “Chunky smoked trout dip”

Spice roasted carrot dip

Using their award-winning vinegars, Womersley created three dips to pair with our crispbread bites. This delicious twist on spiced carrots works … Continue reading “Spice roasted carrot dip”

Crayfish and avocado

Anne Skoogh’s recipe for crayfish & avocado on our sourdough crispbread makes a light and delicious lunch. Anne lives in … Continue reading “Crayfish and avocado”

Midsummer cake with strawberries, elderflower and white chocolate

The famous ‘fika’ or act of sitting down to enjoy a cup of coffee and something sweet is a daily … Continue reading “Midsummer cake with strawberries, elderflower and white chocolate”

Summer cocktails

Cocktails are a lovely way to kick off any summer evening. Serve these drinks as an aperitif with our Crispbread … Continue reading “Summer cocktails”

Anna Hansen’s gooseberry chutney

Anna Hansen of The Modern Pantry is known for her interesting twists on traditional recipes. Growing up in New Zealand on a … Continue reading “Anna Hansen’s gooseberry chutney”

Gravadlax with citrus and spice

We asked food writer Signe Johansen to create a festive twist on traditional gravadlax. Using warming brandy, clementine zest and … Continue reading “Gravadlax with citrus and spice”

Blue cheese spread

This spread is simple to make and can be prepared well in advance. It makes a great light lunch or … Continue reading “Blue cheese spread”

Sweet potato dip

This recipe by Caroline von Schmalensee makes a lovely dip or spread for our crispbreads. It’s really easy to make … Continue reading “Sweet potato dip”

Watercress and sorrel soup

This recipe by Helen from A Kentish Kitchen combines the pepperiness of watercress with the lemony hit of sorrel to make … Continue reading “Watercress and sorrel soup”