TURKEY AND MIXED BEAN CASSOULET
Enjoy dinner tonight with this French classic cassoulet, with a twist. Turkey instead of the usual pork and sausage. It’s healthier and makes for a delicious meal. INGREDIENTS 450g … Continue Reading →
Author: Sheila Wilton
STEAMED MUSSELS WITH LEMONGRASS
This fragrant mussel recipe using ginger and lemongrass, creates a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel … Continue Reading →
OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)
There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →
QUENELLE DE LYONNAIS
The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I … Continue Reading →
SEAFOOD GRATIN
Apparently according to Rick Stein in his introduction: This dish comes from a restaurant in Dieppe called Le Newhaven. I wonder if there are any restaurants called Le Dieppe … Continue Reading →
BROAD BEANS, LARDONS AND SUN DRIED TOMATOES
This salad salty, crispy lardons, sweet broad beans and rich tomatoes…a perfect melody of flavours and textures. INGREDIENTS Serves 4 200g frozen broad beans 100g lardons 1 tablespoon Oliver oil … Continue Reading →
ROAST DUCK LEGS WITH PLUM SAUCE
An elegant and tasty plum sauce sets off roasted duck legs to perfection. makes for a stylish main course for a special occasion. INGREDIENTS serves 4 For the plums 1.2 … Continue Reading →
GREEN TOMATO PICKLE
Most of us turn to preparing jars upon jars of green tomato chutney. Sheila makes a mean one following Delia Smiths recipe. But I yearn for something different. I tried … Continue Reading →