Canapés
Anna Barnett’s Valentine’s Menu
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”
Recipes & Serving Suggestions
Duck, creamed brussels sprouts & black pudding on Rye & Charcoal crackers, by Gill Meller
If you’re looking for a Christmas canapé recipe that’s different from all the rest, then this Duck, creamed brussels sprouts … Continue reading “Duck, creamed brussels sprouts & black pudding on Rye & Charcoal crackers, by Gill Meller”
Autumn
Roast Wild Mushroom & Celeriac on Cracked Black Pepper Crispbreads 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”
Autumn
Hot Smoked Trout on Original Sourdough Crispbread 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”
Autumn
Spiced Apple Chutney | Recipe extracted from Smörgåsbord
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”
Autumn
Beetroot Salad | Recipe extracted from Smörgåsbord
As the seasons begin to change, so do the ingredients we use – which is why this week we’re sharing … Continue reading “Beetroot Salad | Recipe extracted from Smörgåsbord”
Summer
Isle of Wight Roasted Tomato and Smoked Mackerel Salad
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”
Recipes & Serving Suggestions
Quicke’s Goat’s Cheese & Grilled Nectarine Summer 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”
Canapés
Reuben crispbread canapés by Paul Welburn
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”
Canapés
Teriyaki-cured salmon, winter slaw and horseradish crispbreads 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”
Canapés
Beetroot, goat’s cheese and pine nut crispbreads by Paul Welburn
Michelin-starred chef Paul Welburn created this stunning canapé recipe with our Spelt & Fig sourdough crispbreads. While this recipe is … Continue reading “Beetroot, goat’s cheese and pine nut crispbreads by Paul Welburn”
Cheese
Sabrina Ghayour’s Pom-Bombe
We’re so pleased that Sabrina has shared the recipe for this fantastic festive centrepiece with us. Sabrina says: I first … Continue reading “Sabrina Ghayour’s Pom-Bombe”
Dips
Peter’s Yard Sourdough Flatbreads with Herbed Crème Fraiche and chickpea dip
This fresh, summery dip was created for us by Elly Curshen to serve with our new Sourdough Flatbreads. A vegan … Continue reading “Peter’s Yard Sourdough Flatbreads with Herbed Crème Fraiche and chickpea dip”
Summer
Isle of Wight tomato serving suggestions
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 tomato serving suggestions”
Canapés
Easter canapes
Inspired by classic scandi flavours, these Clarence Court quails eggs are placed in a quick beetroot pickle for a few … Continue reading “Easter canapes”
Lunch
Fresh crayfish and egg salad on sourdough crispbread
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”
Lunch
Homemade taramasalata, tomato and black olive crispbreads
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”
Lunch
Artichoke, lemon and white bean pâté 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”
Lunch
Roast chicken BLT crispbreads
Taking inspiration from one of the nation’s favourite sandwiches, our friends at Great British Chefs have created this topping for … Continue reading “Roast chicken BLT crispbreads”
Lunch
Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt
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”
Lunch
Smoked salmon pâté with crispbread, fennel and apple salad
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”
Lunch
Spelt & Poppyseed crispbreads with bresaola, apple remoulade & pickled dill cucumbers
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”
Lunch
Chicken and pickled turmeric crispbreads
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”
Dips
Pea and whipped feta dip
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”
Lunch
Smoked mackerel and crushed peas on crispbreads
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”
Dips
Wild garlic recipes
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”
Lunch
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”
Baking
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 “
Baking
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”
Baking
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”
Lunch
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”
Cheese
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”
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”
Dips
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”
Lunch
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”
Chefs
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”
Autumn
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”
Lunch
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”
Lunch
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”
Lunch
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”
Cheese
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”
Lunch
Gubbröra
Gubbröra, or Gentleman’s Delight, is a traditional Swedish dish which is great served as a canapé or light lunch – … Continue reading “Gubbröra”
Dips
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 flatbreads. It makes a … Continue reading “Roasted cauliflower and tahini dip”
Dips
Roasted onion 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”
Chefs
Creamed spinach and artichoke dip
Valentine Warner created this dip recipe to pair with our crispbread, the crisp texture and subtle malty flavour works well … Continue reading “Creamed spinach and artichoke dip”
Cheese
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”
Dips
Beetroot hummus
Cannellini beans provide a smooth, silky base to this earthy beetroot hummus – the perfect partner for our Sourdough Flatbreads. … Continue reading “Beetroot hummus”
Cheese
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”
Cheese
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”
Cheese
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”
Dips
Tzatziki dip
Cooling cucumber, creamy yoghurt and fragrant dill – this dip is brilliant for spring and summer entertaining. Ingredients 1/2 large … Continue reading “Tzatziki dip”
Spring
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”
Canapés
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”
Spring
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”
Spring
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”
Dips
Salmon and dill dip
This takes no time at all to make and can be enjoyed as a dip with our Sea Salt Sourdough … Continue reading “Salmon and dill dip”
Autumn
Butternut squash hummus
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”
Dips
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”
Summer
Västerbotten Quiche | Recipe extracted from Smörgåsbord
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”
Lunch
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”
Chefs
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
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”
Cheese
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”
Chefs
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”
Chefs
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”
Chefs
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”
Baking
Pepparkakor
Spicy pepparkakor are traditional during advent and Christmas cut into different shapes and sometimes decorated with icing . They are … Continue reading “Pepparkakor”
Christmas
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”
Christmas
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”
Baking
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”
Cheese
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”
Cheese
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”
Cheese
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”
Cheese
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”
Cheese
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”
Cheese
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”
Cheese
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”
Autumn
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”
Autumn
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”
Autumn
Fried chanterelles with garlic and parsley on toasted sourdough | Recipe extracted from Smörgåsbord
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 | Recipe extracted from Smörgåsbord”
Autumn
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”
Summer
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”
Dips
Lemon, ricotta and fresh basil dip
Using their award-winning vinegars, Womersley created three dips to pair with Peter’s Yard. Light and fresh, this easy dip is perfect … Continue reading “Lemon, ricotta and fresh basil dip”
Dips
Chunky smoked trout dip
Using their award-winning vinegars, Womersley created three dips to pair with Peter’s Yard. This smoked trout dip is perfect for casual entertaining … Continue reading “Chunky smoked trout dip”
Dips
Spice roasted carrot dip
Using their award-winning vinegars, Womersley created three dips to pair with Peter’s Yard. This delicious twist on spiced carrots works well … Continue reading “Spice roasted carrot dip”
Lunch
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”
Baking
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
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
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”
Christmas
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”
Chefs
Valentine Warner’s gravadlax
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”
Lunch
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”
Dips
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”
Summer
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”
