Fine Food Larder

A well-stocked larder is what turns a tin of caviar or a jar of foie gras into a proper meal. This collection gathers the finishing touches: cocktail blinis for caviar, French rillettes and terrines, Dorset conservas, award-winning olive oil, truffle treats, foie gras accompaniments and handmade chocolates. Most are store cupboard items, so they keep somewhere cool and dry until you need them. For caviar, Cocktail Blinis come 16 to a pack; warm them for a minute or two in a low oven, then top with crème fraîche and caviar. They are equally good with smoked salmon, trout or Cruscana's Lobster Butter. Blinis are kept chilled and have a fairly short shelf life, so order them close to the day. For foie gras, Sauternes Wine Jelly, made with 50% Sauternes, and French Fig Chutney are the classic accompaniments. French Duck Rillettes from Maison Godard in the Périgord are slow-cooked duck shredded and set in its own fat, lovely on toasted bread with cornichons and a green salad. Smoked Duck Terrine from the Languedoc has a noticeable but well balanced smokiness. Both make an easy starter or lunch, and duck and goose bloc de foie gras slice neatly when you want something grander. For the kitchen, Opus Olea Extra Virgin Olive Oil is a single estate Koroneiki oil from southern Greece that won gold at the London International Olive Oil Competition 2022; use it raw on salads, grilled fish and good bread. Black truffle carpaccio, minced truffles, truffle oils and honey bring depth to pasta and cheese, and Iain Burnett orangettes or Summerdown mints finish a dinner well.