A dish that might conjure up quintessential images of holidayers in France, fishing into a briny, bottomless pan with one hand and clutching a glass of crisp Chablis in the other.
B
Braised Fennel
Great served alongside roasted meats or by itself, this is a dish that I often make as part of a Sunday roast.
C
Celeriac Remoulade
A far greater alternative to coleslaw in my opinion and a great way to use up the knobbly, bobbly celeriac in winter.
S
Saffron Poached Pears
The phrase less is more applies to gently poached pears more than any other dessert
W
Wild Mushroom Ragoût with Cheesy Polenta
The earthy flavours of mushrooms pair perfectly with cheesy, creamy polenta. Comfort in a bowl.
P
Pan-Seared & Brown-Butter Basted Perfect Steak
Never cook a bad steak again. One for your basic skills repertoire.
P
Pistachio Crème Pâtissière
Pistachio ice cream is my favourite - it's no surprise that is one of my filling flavours for my doughnuts.
D
Damson & Star Anise Jam
This is a great way to preserve the taste of early Autumn for months to come.
B
Banana Tarte Tatin
Sticky bananas, oozy sweet/salty caramel, sodden yet crispy-round-the-edges puff pastry, toasted coconut - have I got your attention?
L
Lavender Sugar
Some flower power for you baking store cupboard.
C
Confit Egg Yolk
Think of a yolk, but somehow even richer, more buttery and unctuous than they already are.
R
Radishes with Anchovy Butter
The best way to eat radishes - as the Fennch do.
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