Latest

Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary

Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary

In Main Courses On November 25, 2011 0 Comments

Preheat your oven to full. Score the fat side of the lamb shoulder with a sharp knife. Put half the rosemary and garlic into a high sided roasting… Read More »

Embracing the Gascon Greats

In Blog On November 7, 2011 3 Comments

It has been a few weeks since my last blog and I have been building up to this one for some time. I decided to embrace the cuisine… Read More »

Portion of Cassoulet

Cassoulet

In Main Courses On November 7, 2011 0 Comments

Soak your beans over night in water. Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork… Read More »

Gascon Salad

Gascon Salad

In Main Courses On November 7, 2011 0 Comments

Heat your oven to 180 Fan/200C/Gas 6. I use either tinned or ready prepared legs of confit de canard. Cook your legs in the oven with some of… Read More »

Garbure

Garbure

In Main Courses On November 7, 2011 0 Comments

Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum… Read More »

Simplicity is the ultimate sophistication. ~ Leonardo DaVinci

In Blog On October 15, 2011 0 Comments

I am not really a fan of the label ‘Dinner Party’; I think it sounds a bit naff.  But we do seem to entertain quite a lot and… Read More »

DSC03759

Mango Brûlée

In Puddings On October 15, 2011 0 Comments

Place the mango chunks evenly to cover the base of 6 ramekins. Whip the double cream until think and fold in the Greek yogurt. Cover the mango with… Read More »

Roast Hake with Fennel & Salsa Verde

Roast Hake with Fennel & Salsa Verde

In Main Courses On October 15, 2011 0 Comments

Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining… Read More »

Salmon, Lemon & Dill Brioche

Salmon, Lemon & Dill Brioche

In Starters On October 15, 2011 0 Comments

Use a 5cm circle cutter to cut out 12 pieces of brioche. Toast each side under the grill until just golden. Cool. (These can be kept in an… Read More »

Smoked Salmon Bread Baskets

Smoked Salmon Bread Baskets

In Starters On October 15, 2011 1 Comment

Heat oven to 180 Fan/200C/Gas 6. Use a rolling pin to roll out each piece of bread as thinly as you can. Then cut into rounds using a… Read More »