It was my birthday a few weeks ago and my husband bought me a copy of The Little Paris Kitchen by Rachel Khoo. Its a wonderful book full of tantalising French recipes that are not too fussy. She has had a series on TV which I missed most of it, but the episodes I did …
Warm Potato & Apple Salad with Black Pudding Crumbs Read More »
Drain your beans and place in a large bowl. Drain your tuna and flake that in also. Add your sliced onion. Season with some black pepper. In a pestle and mortar, smash up your garlic clove with your drained anchovy fillets (you could use less anchovies if you prefer it less punchy but I love …
First, peel alternate strips of skin off the cucumber length ways. Then half length ways and scoop out the seeds using a spoon. Then slice thinly on a slight angle. Place in a colander resting over a bowl. The prepare the fennel, remove the outer layer and quarter, then remove the core and slice thinly …
Remove the outer leaves of the endive, slice in half length ways and then cut out the root. Then slice into long thin strips. Give the endive a wash and pat dry. Cut the pears into quarters and then each quarter into 3 and toss with a little of the lemon juice to stop the …
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 the fat for 30 minutes. Remove and drain the fat. Boil your eggs for 6-8 minutes depending on their size to ensure a medium soft yolk. Peel …
