Pan Seared Foie Gras Delicious roasted or pan fried, served with meat, fish or shellfish for a main course. Recipes • 19 Nov 15
Pan Seared Foie Gras Delicious roasted or pan fried, served with meat, fish or shellfish for a main course. Recipes • 19 Nov 15
French Onion Soup This soup, originally from Lyon, is as tasty as it is revitalising. Recipes • 19 Nov 15
French Onion Soup This soup, originally from Lyon, is as tasty as it is revitalising. Recipes • 19 Nov 15
Soufflé au Fromage Whatever you do, don't open the oven door for a peek while it's cooking! Recipes • 19 Nov 15
Soufflé au Fromage Whatever you do, don't open the oven door for a peek while it's cooking! Recipes • 19 Nov 15
Classic Vanilla Custard Make this tasty vanilla based desert, which is sure to have your guest calling for seconds! Recipes • 19 Nov 15
Classic Vanilla Custard Make this tasty vanilla based desert, which is sure to have your guest calling for seconds! Recipes • 19 Nov 15
Piperade with Ham Try this rustic pepper, garlic and tomato stew, served with eggs and ham. Recipes • 19 Nov 15
Piperade with Ham Try this rustic pepper, garlic and tomato stew, served with eggs and ham. Recipes • 19 Nov 15
Langoustines with Vanilla Butter Try this tasty fish dish with delicious vanilla butter. Recipes • 19 Nov 15
Langoustines with Vanilla Butter Try this tasty fish dish with delicious vanilla butter. Recipes • 19 Nov 15
Lamb Ragout with Tomato, Cumin and Artichokes An international-inspired dish with traditional Irish lamb Recipes • 19 Nov 15
Lamb Ragout with Tomato, Cumin and Artichokes An international-inspired dish with traditional Irish lamb Recipes • 19 Nov 15
Blanquette de Veau Debout This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together. Recipes • 19 Nov 15
Blanquette de Veau Debout This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together. Recipes • 19 Nov 15
Spring Chicken Salad in a Loaf A great way of using up leftover chicken, robust and easily transportable, this is a canny thing to bring on a picnic. Recipes • 19 Nov 15
Spring Chicken Salad in a Loaf A great way of using up leftover chicken, robust and easily transportable, this is a canny thing to bring on a picnic. Recipes • 19 Nov 15
Poulet aux Quarante Gousses d’Ail A deliciously simple roast chicken, served with garlic cloves and crunchy bread. Recipes • 19 Nov 15
Poulet aux Quarante Gousses d’Ail A deliciously simple roast chicken, served with garlic cloves and crunchy bread. Recipes • 19 Nov 15
Normandy Chicken Casserole A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce. Recipes • 19 Nov 15
Normandy Chicken Casserole A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce. Recipes • 19 Nov 15
Strawberries with Traditional Modena Balsamic Vine Add some zing to strawberries with balsamic vinegar. Recipes • 19 Nov 15
Strawberries with Traditional Modena Balsamic Vine Add some zing to strawberries with balsamic vinegar. Recipes • 19 Nov 15
Tomates Confites with Balsamic Vinegar These tasty caramelised tomatoes work well as a starter or side dish. Recipes • 19 Nov 15
Tomates Confites with Balsamic Vinegar These tasty caramelised tomatoes work well as a starter or side dish. Recipes • 19 Nov 15
Salade Niçoise This is surely the most famous and argued over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all but I am used to having green beans and pot Recipes • 19 Nov 15
Salade Niçoise This is surely the most famous and argued over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all but I am used to having green beans and pot Recipes • 19 Nov 15
Potatoes Dauphinoise For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft. Recipes • 19 Nov 15
Potatoes Dauphinoise For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft. Recipes • 19 Nov 15
A Creamy Vegetable Soup A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting. Recipes • 19 Nov 15
A Creamy Vegetable Soup A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting. Recipes • 19 Nov 15
Leftover Croissants with a Béchamel Sauce I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty. Recipes • 19 Nov 15
Leftover Croissants with a Béchamel Sauce I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty. Recipes • 19 Nov 15
