Tag Archives: larderbox

Guppy’s Chocolates

Guppy’s are a handmade chocolate company who produce and package their goods in their home town of York.  I first became aware of Guppy’s chocolates after receiving a bar in my Larderbox earlier this year.

The House Blend bars come in 4 different flavours; white chocolate, milk chocolate, dark chocolate  55%, and extra dark chocolate 70%, handcrafted from a beautiful blend of cacao from all over the world.

I have to admit that I’m a massive fan of cheap mass produced chocolate like dairy milk and galaxy and would always favour a bar like this as a quick pick me up with my afternoon coffee rather than an expensive handmade bar of chocolate, but thats just me, a girl who’s tastebuds have grown accustomed to the sickly sweet flavours of my corner shop favourites!

I had a bar of Guppy’s dark chocolate, which has a minimum of 55% cocoa solids, to see if I could re-educate my palate. What I liked about the Guppy’s chocolate is the balance between bitterness and sweetness, I like to use dark chocolate in baking but it’s not something I choose to have as a treat as it’s often too bitter for my taste (this is probably due to my love of sweet and sickly mass produced chocolate).

I found when eating this bar of chocolate that a couple of squares were quite sufficient to get a chocolate fix, I could not have eaten the full bar like I would do with a bar of galaxy!

I’m not going to lie and say I will be rushing out to purchase another bar of Guppy’s chocolate, it’s not because I didn’t like it because I did very much and if someone bought me a bar as a present I would be over the moon, it’s purely because chocolate for me is a quick fix treat not an indulgent treat, I can never class a bar of plain chocolate as an indulgence like I could a truffle or filled chocolate.

If you don’t treat chocolate eating as a daily ‘must have’ like I do or if you like good quality chocolate rather than the mass produced bars we get on the supermarket shelves I urge you to give Guppy’s a try.

Guppy’s Chocolates are available to purchase from Larderbox at £2.50 per 100g bar.



Rainy Days Call for Roast Dinners

Credited Picture

In my part of the world the weather has been dreadful, I had expected to be making use of some spring vegetables by making pasta dishes, fish with a light cous cous or flan with salad.  Unfortunately on a rainy day the Gourmand household always feels cold and a bit down and the only thing to perk us up is a Roast Dinner.

I’m lucky enough to have a really good quality butcher on my doorstep called the Meat Merchant so Mr Gourmand and I popped up to get something for dinner and came back with a good old chicken.

I stuffed the chicken with a whole lemon cut into two and put in a couple of sprigs of lemon thyme for good measure.  The skin of the chicken was lifted up from the breast meat and lemon thyme was placed between the two.

I popped some carrots and baby leeks in with the chicken to roast and give extra flavour.

I like to coat my potatoes in polenta for roasting as it gives them a delicious crunch.

The Cotswold Gold rapeseed oil infused with rosemary which I received in my Larderbox was perfect to coat my potatoes in to prevent them sticking, this is definitely an oil I will be purchasing more of.

I added some rosemary sprigs, garlic and lemon to give added flavour and roasted for 45 minutes until crisp and golden.

The apple, sage and onion stuffing is actually a Delia Smith recipe which I’ve used for many years now, it has been adapted slightly due to the fact the original recipe contains pork.

Ingredients: 2 Dessert apples cored, one peeled, 1 Tablespoon of Fresh Sage leaves, 1 Small onion peeled and quartered, 110g White bread – crusts removed, 2 Chicken Livers, 225g Veal Mince (you can use pork), 1/4 teaspoon ground mace, Salt and Pepper.

Method: Add the pieces of bread and pop in a food processor until they resemble crumbs, add the parsley, sage, the peeled apple and onion quarters and process till everything is finely chopped. Trim any sinewy bits from the chicken livers, then add them, together with the mince, mace and seasoning. Give a few pulses in the processor until it is all thoroughly blended, remove the stuffing from the processor with a spatula, then place in a greased baking dish, refrigerate until needed.  When you are ready to bake chop the remaining apple into slices and place over the top of the stuffing.  I bake my stuffing for 30-35 minutes until cooked.

Shredded sprouts, savoy cabbage, white cabbage and spring cabbage were boiled until tender.

A plated Roast Dinner never looks good in my opinion for the purpose of a photograph, I can assure you it tasted delicious especially with my home made gravy (not pictured)

What kind of food do you crave on a rainy day?