SF-SnackBuyer-20

18 PETER’S YARD @specialityfood P eter’s Yard is a brand built on a passion for traditional baking methods. The sourdough crispbreads were first discovered being made by two bakers in the Swedish countryside, who were inspired by the desire to return to slower sourdough techniques. The crispbreads were originally produced for a small bakery in Sweden, but once introduced to the UK, demand grew including Pink Peppercorn, Spelt & Fig and Charcoal & Rye. All are lovingly created using organic flour and milk, as well as the crucial ingredient, the sourdough starter, which is fermented for 16 hours before going into each batch. Each recipe is also designed to complement a different type of cheese. The range expands to flatbreads With a focus on simple, natural ingredients, the Sourdough Flatbreads are designed with snacking in mind, making them the ideal accompaniment for a variety of dips, cheeses and snacking occasions. With core ingredients of just organic flour, rapeseed oil and Halen Môn Sea Salt each flatbread is free from artificial colours, flavours and preservatives. The brand also recognises the growing interest in veganism, and as such this range was the brand’s first foray into vegan-friendly products. The varieties on offer include Smoked Chilli, made with naturally smoked jalapeño chilli; Sea Salt, seasoned with hand-harvested Halen Môn Sea Salt; and Seeded, with poppy, sunflower, pumpkin and nigella seeds. All the flatbreads are hand- baked until golden brown. TRADITIONAL WITHATWIST With a focus on simple, natural ingredients, the award-winning Sourdough Flatbreads are designed with snacking in mind, making them the ideal accompaniment for a variety of dips and snacking occasions Flatbreads in three varieties: Sea Salt, Seeded and Smoked Chilli Original Crispbread options: Original, Spelt & Fig, Charcoal & Rye, Seeded Wholegrain, Pink Peppercorn, Caraway THE RANGE AT A GLANCE and with that came expansion, so now they are made by a team of skilled crafters at an artisan bakery in the UK. In Sweden crispbreads are often served as an alternative to bread, playing host to toppings including the likes of salmon and a variety of cheeses. The traditional versions were created with a hole in the middle and hung on a pole over a fire to keep them crispy and cracker-like throughout the winter. Peter’s Yard still offers this traditional-style crispbread, but now also boasts a range of different varieties. The smaller, square options feature quality flavourings 100g Feta cheese (plus a little extra to serve) 1 heaped tbsp Greek yoghurt 150g fresh peas/frozen petit pois 2 – 3 sprigs of mint, chopped finely 1 tsp grated lemon zest 1 tsp lemon juice Sea salt & black pepper to taste Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the Feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped Feta to reach the desired consistency. Season to taste then top with olive oil and crumbled Feta. Enjoy alongside Sea Salt Sourdough Flatbreads. PAIRING SUGGESTION: PEA & WHIPPED FETA DIP Peter’s Yard brings its range of artisan Sourdough Crispbreads and Flatbreads to the snacking arena