About
A cooking notebook that shows its working
Larder started as a spreadsheet. One of us was pricing a bake sale, discovered that nobody publishes what a recipe costs, and built a column to work it out. Six years later that column is a calculator and it sits on every page of this site.
What we actually do
We cook a recipe until it is repeatable, then we price it. Every ingredient is entered with the pack it came out of, because a recipe asking for 115g of butter is costing you a 250g block and that difference is where the arithmetic normally hides. The figure you see is the quantity used, not the quantity bought.
Prices on this site are the ones we paid, at a large UK supermarket, in the month the recipe was published. They will not be your prices. That is the point of making every field editable: change a pack price to the one at your shop and the number underneath it moves as you type.
What we will not do
No sign-up wall in front of a recipe. No four hundred words about a holiday before the ingredient list. No affiliate links dressed as recommendations. If a piece of equipment matters we will say so and we will not link it.
The cooks
Who writes here
Nell Farrow
Baker and recipe tester
Osman Reyes
Cook and food writer
Priya Venkatesh
Cook and cookbook editor
Tomas Lindqvist
Chef and forager