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 crispsbreads, 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 is lovely made with fresh peas when they’re in season but also tastes great with frozen peas. The lemon … 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 to be aware of … 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 and halloumi crispbreads are served … 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 dip makes it a feast for the eyes as … 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”
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”
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 Crispbread Bites. It makes … 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 Bites. Rosana … Continue reading “Roasted onion 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”
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”
Cannellini beans provide a smooth, silky base to this earthy beetroot hummus – the perfect partner for our Crispbread Bites. … Continue reading “Beetroot hummus”
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”
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”
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 fresh mint – this dip is brilliant for spring and summer entertaining. Ingredients ½ … Continue reading “Cucumber and mint raita 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”
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”
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”
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”
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”
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”
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”
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”
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 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 grandparents … 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 “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 are an easy way to add something sweet … 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”
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”
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 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”
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”
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 our crispbread bites. Light and fresh, this easy dip is … Continue reading “Lemon, ricotta and fresh basil 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”
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”
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”
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 Crispbread … Continue reading “Summer cocktails”
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”
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”
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”
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”
