By Claire Thomson “These are good, mushrooms in the Greek style. Lightly pickled in a mix of white wine and … Continue reading “Peter’s Yard Original Sourdough Crackers with Mushrooms a la Grecque”
By Claire Thomson “A long-time favourite to serve with Peters Yard crackers, my children will always wolf this mackerel pâté … Continue reading “Peter’s Yard Pink Peppercorn Sourdough Crackers with Smoked Mackerel Pâté with Brown Butter and Pickled Rhubarb”
By Claire Thomson “There’s a well-known cheese on the market that this recipe is inspired by – in fact, I … Continue reading “Peter’s Yard Poppy Seed Sourdough Crackers with Whipped Soft Cheese with Parsley and Garlic”
By Claire Thomson “A doddle to make, blitzed peas with ricotta and lemon with plenty of fresh mint to invigorate. … Continue reading “Peter’s Yard Sea Salt Sourdough Flatbreads with Pea and Mint Ricotta Smash”
By Claire Thomson Frying thin slithers of squash then dousing these in a vinegar syrup is absolutely what a good … Continue reading “Fried Squash Canapé with Burrata, Vinegar, and Mint on Peter’s Yard Fig and Spelt Crackers”
By Claire Thomson Frying thin slithers of squash then dousing these in a vinegar syrup is absolutely what a good … Continue reading “Fried Squash Canapé with Vinegar and Mint on Peter’s Yard Fig and Spelt Crackers with Burrata”
By Claire Thomson Use sausages with a high meat content for this recipe, ones with little or no rusk in … Continue reading “Sausages Canapés cooked in Red Wine and Sage with Gorgonzola on Peter’s Yard Original Sourdough Crackers”
By Morgan McGlynn Prepare to dazzle your guests with my trio of exquisite canapés that will elevate any gathering to … Continue reading “Peter’s Yard Pink Peppercorn Crackers with Brie, Pear, Balsamic Glaze, and Rocket”
By Morgan McGlynn Prepare to dazzle your guests with my trio of exquisite canapés that will elevate any gathering to … Continue reading “Peter’s Yard Rye and Charcoal Cracker with Goat Cheese, Fresh Fig, Honey and Walnut”
By Morgan McGlynn A delightful treat that effortlessly marries two beloved classics into one unforgettable experience. As you savour each … Continue reading “Decadent Crème Brûlée Camembert with Peter’s Yard Fig and Spelt Sourdough Crackers”
By Morgan McGlynn Carr Prepare to dazzle your guests with my trio of exquisite canapés that will elevate any gathering … Continue reading “Peter’s Yard Pumpkin & Sunflower Sourdough Crackers with Beetroot, Cucumber, Apple, and Aged Cheddar Canapés”
By Claire Thomson Perfect lunchbox addition for adults and ambitious / older kids alike. Beautiful to look at and simply … Continue reading “Blitzed Beetroot with Spiced Seeds, Dill and Feta with Peter’s Yard Sea Salt Flatbreads”
By Claire Thomson A storecupboard staple recipe in this house, it has been known for each of my children to … Continue reading “Spaghetti with Tuna, Tomatoes, Black Olives and Capers with Peter’s Yard Rosemary & Sea Salt Cracker Pangrattato”
Whole apricots baked in honey, bay and saffron topped with an almond crisp and served with ice cream sourdough crackers. … Continue reading “Apricot and almond crisp with ice cream sourdough crackers”
This recipe from co-founder, Dulcie Crickmore of Fen Farm Dairy uses their award-winning Baron Bigod cheese and is a brilliant … Continue reading “Baked Baron Bigod Recipe”
This baked salmon recipe is the perfect showstopper, a centerpiece for a once in a lifetime celebration. Bringing family and … Continue reading “Baked salmon with a fennel, coriander and sourdough cracker crust”
Quick and simple Pedro Ximénez Chocolate Pot a lovely pudding, ‘a pick me up’ that is indulgent, boozy and moorish … Continue reading “Emily Scott Pedro Ximénez Chocolate Pot Recipe”
Award-winning chef & author, Emily Scott has created this simple but delicious pairing with our Original Sourdough Crackers, perfect for … Continue reading “Emily Scott Original Sourdough Crackers pairing”
Life is sweet, soft figs with notes of thyme and honey with goat’s cheese is so good. Baked in the … Continue reading “Emily Scott Rosemary & Sea Salt Sourdough Crackers pairing”
Chef & author Emily Scott has created this delicious Prawn, Apple & Dill topping for our Rye & Charcoal Sourdough … Continue reading “Emily Scott Prawn, Apple & Dill Recipe”
We’ve teamed up with Two Chimps Coffee to bring a sweet, coffee-infused caramelised onion chutney to accompany cheese & crackers. … Continue reading “Coffee Chutney Recipe”
This pickled vegetables recipe celebrates the first vegetables of spring, known in Swedish as ‘primorer’. As a collection of colours … Continue reading “Pickled Vegetables | Extracted from Smörgåsbord”
This Christmas it makes sense on many levels to go for generous, vibrant and totally sustainable smudges of smoked mackerel … Continue reading “Ed Smith Smoked Mackerel Paté Recipe”
For the second seasonal recipe, Food Writer and Creator of award-winning food blog Rocket & Squash, Ed Smith has brought … Continue reading “Ed Smith Mini Cheesecake Bites”
We’ve teamed up with Food Writer and Creator of award-winning food blog Rocket & Squash, Ed Smith to create a series … Continue reading “Ed Smith Baked Nduja Fonduta Recipe”
This piccalli recip from Aspall and Pam Corbin is the perfect autumnal accompaniment for a cheeseboard. Ingredients 1kg washed … Continue reading “Piccalli Recipe”
Picnics are a staple signature of British summer. They’re a brilliant way to take time to appreciate the outdoors in … Continue reading “Easy picnic ideas”
Ed Smith, food writer & award-winning blog Rocket & Squash has created this Roast Carrot & Miso Dip recipe to … Continue reading “Ed Smith Roast Carrot & Miso Dip Recipe”
We’ve teamed up with Food Writer and Creator of award-winning food blog Rocket & Squash, Ed Smith to create a … Continue reading “Ed Smith Gilda Spread Recipe”
Our Easter recipe collection features some of our favourite recipes, perfect for entertaining over the bank holiday weekend. Simple dishes, … Continue reading “Easter Recipes”
Seafood is king during summertime dining in Scandinavia. People are not inclined to spend hours preparing and cooking elaborate dishes … Continue reading “BARBECUED PRAWNS WITH TARRAGON TARTARE SAUCE | Recipe extracted from Smörgåsbord”
With the opportunity to invite friends and family into our outdoor spaces and the weather on our side, many of … Continue reading “Kym Grimshaw’s Seasonal Sharing Board”
To celebrate our partnership with British Charcuterie Live, we’re sharing this Chicken Liver Parfait recipe with you, created by the … Continue reading “Chicken Liver Parfait”
As a great supporter of quality produce, we’re proud to have partnered with British Charcuterie Live, the home of British … Continue reading “How to create the perfect charcuterie board, in partnership with British Charcuterie Live”
If there’s one thing we know our Peter’s Yard community loves, it’s good food – which is why this Valentine’s … Continue reading “Anna Barnett’s Valentine’s Menu”
If you’re looking for a Christmas canapé recipe that’s different from all the rest, then this Duck, creamed brussel sprouts … Continue reading “Duck, creamed brussel sprouts & black pudding on Rye & Charcoal crackers, by Gill Meller”
This recipe is full of autumns promise; chilly nights, falling leaves, warming fires and wild food. If you get the … Continue reading “Roast Wild Mushroom & Celeriac on Cracked Black Pepper Crispbreads by Gill Meller”
This is everything you could hope for on our Original Sourdough Crispbread – warm, delicate, smoky fish, sweet earthy beetroot, rich … Continue reading “Hot Smoked Trout on Original Sourdough Crispbread by Gill Meller”
The Scandinavian love affair with spices often surprises visitors when they taste spiced herrings, cardamom buns or aromatic aquavit. Truth … Continue reading “Spiced Apple Chutney | Recipe extracted from Smörgåsbord”
Over the last few months we’ve been graced with an abundance of warmer weather, which has encouraged us here at … Continue reading “Isle of Wight Roasted Tomato and Smoked Mackerel Salad”
The formula for a perfect summer spread must always include a seasonal salad. There’s something about the zesty dressings, varied … Continue reading “Quicke’s Goat’s Cheese & Grilled Nectarine Summer Salad”
An extremely versatile dish, and one that can be made well in advance of any gathering, this rich and savoury … Continue reading “Artichoke Dip | Recipe extracted from Smörgåsbord”
Michelin-starred chef Paul Welburn was inspired by a ‘reuben’ sandwich when creating these delicious canapés, using our Original sourdough crispbreads. … Continue reading “Reuben crispbread canapés by Paul Welburn”
Michelin-starred chef Paul Welburn’s teriyaki salmon canapés are an irresistible bite to serve at a festive occasion. The jewel-like cured salmon is bound … Continue reading “Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn”
Michelin-starred chef Paul Welburn created this stunning beetroot and goat’s cheese canapé recipe with our Spelt & Fig sourdough crispbreads. … Continue reading “Beetroot, goat’s cheese and pine nut crispbreads by Paul Welburn”
We’re so pleased that Sabrina has shared the recipe for this fantastic festive Pom-Bombe with us. Sabrina says: I first … Continue reading “Sabrina Ghayour’s Pom-Bombe”
This fresh, summery Herbed Crème Fraîche and Chickpea dip was created for us by Elly Curshen to serve with our … Continue reading “Peter’s Yard Sourdough Flatbreads with Herbed Crème Fraîche and chickpea dip”
There’s nothing more summery than perfectly ripe, British-grown tomatoes and our favourites are Isle of Wight Tomatoes. Grown in the rich … Continue reading “Isle of Wight tomatoes serving suggestions”
Inspired by classic scandi flavours, these Clarence Court quails eggs are placed in a quick beetroot pickle for a few … Continue reading “Easter canapes”
This is a recipe created by our friends at Clarence Court. We are huge fans of their eggs and think … Continue reading “Fresh crayfish and egg salad on sourdough crispbread”
Homemade taramasalata is well worth the effort, it’s a world apart from what you can buy in a supermarket. You … Continue reading “Homemade taramasalata, tomato and black olive crispbreads”
Great British Chefs have created this easy artichoke pâté with lots of zesty lemon to serve on our sourdough crispbreads. … Continue reading “Artichoke, lemon and white bean pâté crispbreads”
Taking inspiration from one of the nation’s favourite sandwiches, our friends at Great British Chefs have created this chicken BLT … Continue reading “Roast chicken BLT crispbreads”
These beautiful beetroot-pickled eggs by Louise Robinson will brighten up any lunch. Serve them on our Original sourdough crispbread with … Continue reading “Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt”
Louise Robinson’s stunning smoked salmon pâté recipe is flavoured with a hint of cayenne pepper and served with a crisp fennel and … Continue reading “Smoked salmon pâté with crispbread, fennel and apple salad”
Louise Robinson serves up a superb apple remoulade recipe atop our Spelt and Poppyseed crispbreads, with heavenly slices of bresaola and some … Continue reading “Spelt & Poppyseed crispbreads with bresaola, apple remoulade & pickled dill cucumbers”
Rosana McPhee’s sophisticated spin on the flavours of coronation chicken is served on our Pink and Black Pepper crispbreads. Chicken is … Continue reading “Chicken and pickled turmeric crispbreads”
This pea and whipped feta dip recipe is lovely made with fresh peas when they’re in season but also tastes … Continue reading “Pea and whipped feta dip”
Food blogger, Rosana McPhee, tops our Original sourdough crispbreads with smoked mackerel, crushed peas, horseradish cream and fried onions. Cooking … Continue reading “Smoked mackerel and crushed peas on crispbreads”
Wild garlic is abundant in spring – you often find it in wooded areas and it’s easily identifiable by its … Continue reading “Wild garlic recipes”
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”
Making your own sourdough can be daunting but it’s an immensely satisfying process. The main thing about this rye sourdough … Continue reading “Rye sourdough bread “
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”
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”
Looking for a light lunch to satisfy the tastebuds? Rosana McPhee’s quick and easy pear, halloumi and wild rocket crispbreads … Continue reading “Pear, halloumi and wild rocket crispbreads”
Steve Cooper is one half of Pistachio & Pickle, a deli and dairy based in Islington, London. His truffled cheeses … Continue reading “Truffled soft cheese”
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”
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”
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”
Created especially for us by Valentine Warner, the colour of this beetroot and walnut dip makes it a feast for … Continue reading “Beetroot and walnut dip”
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”
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”
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”
This avocado feta and chilli crispbread recipe is great for working-from-home lunches. As well as tasting delicious, the healthy, fatty … Continue reading “Sliced avocado, feta, chilli and dukkah sourdough crispbreads”
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, or Gentleman’s Delight, is a traditional Swedish dish which is great served as a canapé or light lunch – … Continue reading “Gubbröra”
London food blogger and cookbook author Helen Graves created this roasted cauliflower and tahini dip recipe to eat with our flatbreads. It makes a … Continue reading “Roasted cauliflower and tahini dip”
London based food and travel blogger, Rosana McPhee has created this easy dip recipe to go with our crispbread. Rosana says, … Continue reading “Roasted onion dip”
Valentine Warner created this creamed spinach and artichoke dip recipe to pair with our flatbreads. The crisp texture and subtle malty … Continue reading “Creamed spinach and artichoke dip”
Our version of this classic blue cheese dip is a super quick and delicious way to use up those Christmas … Continue reading “Blue cheese dip”
This beetroot hummus recipe is very simple to make and is a versatile accompaniment to various dishes. It is also … Continue reading “Beetroot hummus”
We asked Patricia Michelson of La Fromagerie, one of London’s most respected cheese shops and one of our first customers, … Continue reading “The perfect cheeseboard: La Fromagerie”
Our sourdough crackers are chosen by many top chefs and cheese experts to serve with cheese. We asked them for … Continue reading “Serving cheese: A guide”
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”
Cooling cucumber, creamy yoghurt and fragrant dill – this tzatziki dip is brilliant for spring and summer entertaining. Ingredients 1/2 … Continue reading “Tzatziki dip”
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”
This simple twist on the normal gravadlax cure of sugar, salt and dill was created for us by Swedish food … Continue reading “Simple beetroot cured gravadlax”
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 crispbread with fresh asparagus and sorrel”
This salmon and dill dip takes no time at all to make and can be enjoyed with our Sea Salt … Continue reading “Salmon and dill dip”
This seasonal twist on hummus is great served with our Sourdough Flatbreads. We like to roast the butternut squash for … Continue reading “Butternut squash hummus”
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”
If you’re looking to savour the last few weeks of summer, then this tasty Västerbotten Quiche from ours and Signe … Continue reading “Västerbotten Quiche | Recipe extracted from Smörgåsbord”
Our cripsbread are simple to use when entertaining especially if unexpected guests arrive. Top with fish, meat, cheese, eggs or … Continue reading “Casual entertaining crispbread serving suggestions”
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 of The Modern Pantry is known for her interesting twists on traditional recipes. Familiar with gravadlax from her Danish … Continue reading “Anna Hansen’s beetroot and liquorice cured salmon”
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”
TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this … Continue reading “Valentine Warner’s 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 “Pickled herring with potatoes and curried mayonnaise”
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”
Spicy pepparkakor are traditional during advent and Christmas cut into different shapes and sometimes decorated with icing . They are … Continue reading “Pepparkakor”
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”
At this time of year, Swedes enjoy the chance to get together, share food and warm up with a glass of … Continue reading “Glögg”
In Sweden the Christmas smörgåsbord is mostly filled savoury items but these little almond tarts (Mandelmusslor) are an easy way … Continue reading “Mandelmusslor – Swedish almond pastries”
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”
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”
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”
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”
This Scandinavian cheeseboard has been selected for us by long time fan or Peter’s Yard and food author Signe Johansen. … Continue reading “The perfect cheeseboard: Scandinavian selection”
Our co-founder Wendy wanted to showcase this Shropshire cheeseboard to reflect the best cheeses local to where she lives and … Continue reading “The perfect cheeseboard: Shropshire selection”
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”
A classic throughout Scandinavia, this rye bread recipe is spiced with fennel and caraway seeds and uses some white flour … Continue reading “Rye bread”
This terrine makes the most of the British game season and is great as part of an autumnal spread or … Continue reading “Game terrine”
Chanterelles may be a delicacy in Sweden but if you can’t source them locally in the wild, thankfully they’re now … Continue reading “Fried chanterelles with garlic and parsley on toasted sourdough”
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”
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”
Using their award-winning vinegars, Womersley created three dips to pair with Peter’s Yard. Light and fresh, this lemon, ricotta and … Continue reading “Lemon, ricotta and basil dip”
Using their award-winning vinegars, Womersley created three dips to pair with Peter’s Yard. This chunky smoked trout dip is perfect … Continue reading “Smoked trout dip”
Using their award-winning vinegars, Womersley created three dips to pair with Peter’s Yard. This spice roasted carrot dip works well … Continue reading “Spice roasted carrot dip”
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 crispbread”
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”
Cocktails are a lovely way to kick off any summer evening. Serve these drinks as an aperitif with our Sourdough … Continue reading “Summer cocktails”
Anna Hansen of The Modern Pantry is known for her interesting twists on traditional recipes. Growing up in New Zealand … Continue reading “Anna Hansen’s gooseberry chutney”
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”
TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this … Continue reading “Valentine Warner’s gravadlax”
This blue cheese spread is simple to make and can be prepared well in advance. It makes a great light … Continue reading “Blue cheese spread”
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”
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”
