Have you ever cooked something you thought would be quite nice that turned out to be unimaginably, shockingly, fantastically delicious? Well this is one of those things! Not to mention that it is meat-free with the main element being Swiss Chard, a vegetable I normally think of for a side dish or bulking ingredient for …
Put the milk in a small saucepan to heat up. In a separate saucepan, melt the butter and as it just begins to foam, remove it from the heat and add the flour, stirring until it becomes a smooth paste. Then add a splash of the warm milk and stir until smooth. Return the pan …
A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy that only legendary chefs are privy to. (Ok, maybe I exaggerate!!) So I thought I would explore some of the old school sauces of rural France; where …
Embracing Tradition 3 Provincial French Sauces Read More »
Preheat oven to 200C/180Fan/Gas 6. Lightly grease a flan tin with butter. Press the pastry into the flan case and prick the base with a fork. Line with baking parchment and fill with baking beans. Blind bake for 10 minutes then remove and take out the baking beans and baking parchment and then bake for …
