It's a Wrap Pizza
It's a Wrap Pizza

Here at Great Northern Larder we love a thin based pizza and they don't come much thinner than our favourite quick and easy meal of "wrap pizza". It's basically a wrap treated like a pizza. All the flavour and texture of a pizza but with almost no breadiness! It works with gluten free wraps, wholemeal wraps, or plain white wraps. Last night we tried it with our sugar free Balsamic Ketchup instead of pizza sauce. We also spread Queen Maeve's Marmalade on the base. The combination of the sticky sweet sauce and the sticky sweet marmalade was surprisingly savoury and delicious! You must try this....


Serves 1 per wrap

A good quality wrap such as Fitzgerald's, BFree (Gluten free pizza!), or Irish Pride

A drizzle of  Queen Maeve's Marmalade

A drizzle of  Balsamic Ketchup

Mozzarella or Mature Cheddar Cheese

Topping Option 1: Rocket, beetroot, goats cheese, olives, cherry tomatoes

Topping Option 2: Cured Meats, onions, peppers


Pre-heat the oven to 200° Celsius (392° F, Gas Mark 6)

Lay the wrap(s) out flat on a bread board and spread with the marmalade and ketchup

Spread the cheese out evenly over the base

Lay out the rest of the ingredients as you prefer

Drizzle with rapeseed or olive oil if you fancy it

Bake for 8 minutes or until golden brown

Onion Marmalade Bake
Onion Marmalade Bake

This recipe is from Ma Browne. It uses a full jar of our Queen Maeve's Onion Marmalade, and it is a genuine mouth waterer...


Serves 4

1 sheet of rough puff pastry (shop bought)
1 jar Queen Maeve's Marmalade
Chorizo, bacon, or any other cured meat
Mozzarella cheese
Salt and pepper to taste


Pre-heat the oven to 200° Celsius (392° F, Gas Mark 6)

Curl the edges of the puff pastry inward to make a shallow dish

Spread a full jar of Queen Maeve's Marmalade on the puff pastry

Place the cured meat on top of the puff pastry (it might be best to pre-fry chorizo to remove some of the oil)

Cover with slices of mozzarella cheese

Bake for 20 minutes or until golden brown

East is East Midlands, Mango & Lentil Curry
Mango & Lentil Curry

Neither Ruairi or Laura have never been to India (yet), but way back in 1995 Ruairi moved to Leicester in England at the tender age of 17. It was there that he first discovered the traditions and cookery of India, including curry. How authentic British-Indian curry is, we do not know, but it is certainly authentic to Britain!

This is a recipe Ruairi wrote down many years ago, and he can't recall the source. Originally it called for a few tablespoons of an inferior table sauce, but this recipe has been waiting many years for Browne's Sauce to make it complete.

A heavy cast iron frying pan is best for this recipe.


Serves 4

1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Mustard Seeds
2 Cloves of Garlic, Crushed
1 Onion, Peeled and Chopped
1/2 Teaspoon Salt
1 Tablespoon Rapeseed Oil
1 Tablespoon of Brown sugar
250g Red Lentils
4 Tablespoons Browne's Sauce
2 Chillies, Finely Chopped
1/2 Teaspoon Turmeric
400ml Vegetable Stock
2 Large Ripe Mangoes, Peeled and Cubed


Soak the red lentils overnight. Then drain and rinse.

Fry the cumin and mustard seeds in a dry frying pan until they begin to burst open and become lightly coloured. Use a pestle and mortar to crush the seeds and release the amazing flavours.

Mix the ground seeds with the garlic, onion, and salt. Place in a blender and process to a paste. Heat oil in the frying pan and then add the paste and cook it until it begins to brown.

Add the Browne's Sauce, lentils, sugar, and turmeric along with the stock into the pan. bring to the boil and then simmer for 20 minutes. Add the mango and cook for a further 10 minutes until the curry is thick and rich.

Serve with basmati rice and naan bread.

Hull's Hot Wings
Hot Wings

My good friend Trevor J Hull worked in a bar in NYC many years ago. The chicken wings in that bar are famous all over the world and Trevor made sure to bring the recipe home with him. He has kept it a closely guarded secret until now...


Serves 4

2kg chicken wings
250ml Gullion's Fire
15g of butter
A generous pinch of celery salt
A small pinch of garlic powder


Roast the chicken wings in the oven @ 180 degrees Celcius for about 25 minutes

Deep fry the wings in hot vegetable or nut oil until crispy

Get a hot wok or cast iron pan, toss the crispy wings in Gullion's Fire, celery salt, and garlic. Fry in butter until well coated and nicely browned.

Serve with any cool sauce such as blue cheese sauce (natural yoghurt and blue cheese) and the obligatory stick of celery.

Browne's Sauce Ribs
Browne's Sauce BBQ Ribs

Who doesn't love pork ribs? If you could do one thing to make them better then try marinading them in the deep flavours of Browne's Sauce.


Serves 4

2kg Pork/Bacon Ribs
1 Litre Chicken Stock
6 Tablespoons Maple Syrup
2 Tablespoons Brown Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Browne's Sauce
1 Heaped Teaspoon Mustard Powder


Bacon ribs will obviously be saltier than pork ribs, but they work very well. If you are using pork ribs then place the ribs in a large saucepan of chicken stock and bring to the boil. Just use water for bacon ribs. When boiling, turn the heat down until you get a gentle simmer and then cook for about an hour until tender.

Drain the ribs and put them in a large dish or baking tray. Gently warm the syrup, sugar, vinegar, mustard, and Browne' Sauce in a pan until the sugar has melted. Pour onto the ribs ensuring they are well coated. Put the ribs into your fridge for at least 3 hours.

Fire up the barbeque and cook the ribs for about 10 minutes, basting them with the marinade as they cook. If it's not barbeque season then a grill, griddle, or hot oven will work just as well.

Dawn and Nick's Wedding Cake

"I'm a diabetic and I've had 4 slices already!"

That was the first feedback we had on Great Northern Larder's first wedding cake. The venue was the beautiful Orange Tree House in Greyabbey, on the Ards Peninsula in Co. Down. The bride was Dawn, a pharmacist who Laura worked with on the Isle of Man a few years ago. The groom was Nick, and the best man and chief bridesmaid were his kids Dylan and Cate.

The order for this wedding cake came in April last year when the first whispers of Great Northern Larder were made online. Dawn was invited to like our Facebook page and within minutes we had a message from her…

"Might be cheeky but can I put in a commission order? For next March 11th....a wedding cake :-)"

We accepted straight away of course. In November we had a tasting for Dawn and Nick and the kids. Laura made Orange and Poppyseed Sponge, Lemon Drizzle Sponge, Chocolate Biscuit Cake, Chocolate Cupcakes, Red Velvet, and Oxford Lunch. The tasting was a great success with Dylan even licking his plate clean. After a bit of debating the chosen layers for the cake were Lemon Drizzle on the base, Blueberry Sponge in the centre, and a light whiskey soaked Oxford Lunch for the top tier.

The cake tasting in November

Over the next five months Laura practiced baking and stacking. We read up on buttercream icing and how to make the perfect semi-naked cake. Baking tins were acquired and many cows were drafted in to supply all the butter we used. Eventually Laura was happy with her recipes and with just two days to go before the big day she started on the cake itself.

Tier 1

Three layers of 12” lemon drizzle sponge with lemon curd and buttercream filling. This layer is moist and tangy and the lemon contrasts beautifully with the sweetness of the buttercream.

Tier 2

Three layers of 10” blueberry sponge with blueberry syrup and buttercream filling. The blueberries melted into the sponge giving an explosion of purple colour that tasted as good as it looked.

Tier 3

Three layers of a light and spongey Oxford Lunch. The fruit was soaked in Jack Daniels overnight to give it a sharpness that matched the lemon and blueberry in the other tiers. Using Jack Daniels instead of Irish whiskey gives a little sweet edge to whiskey bite and it works well with the fruit.

On the morning of the wedding the cake was assembled and decorated at the venue. The decoration is a simple semi-naked effect with buttercream icing. The buttercream was whitened as Irish grass-fed butter is very yellow and tastes amazing, but it looks even better when it is lightened. Fondant icing pearls were added around the base of each tier, and the whole cake was given a pearlescent shimmer. Marie Cafolla Flowers in Newtownards provided the flowers and et voila – a cake fit for a princess.

Wedding Cake

It was a long day from setting up the cake to waiting to taste it at 9pm, but it was well worth it. I have never seen so many people go for seconds at a wedding. The cake was simply delicious.

If you would like a Great Northern Larder cake feel free to message us on Facebook or contact us on our website.