MONKVALLEY: Food, memories and life in the Loire Valley: France
Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →
Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … Continue Reading →
Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →
I love the idea of devilled kidneys, so redolent of Chatsworth House and silver chafing dishes, and the kind of gentleman’s clubs where, according to Thackeray, they breakfasted on them, … Continue Reading →
I love a mince pie – that tiny, pie that somehow manages to catch the very essence of Christmas; the flavours, scents and spices, the luxury and richness of it all. … Continue Reading →
This apple pie is a classic, from the scrumptious filling to the delicious pastry. It’s good old fashioned food. Quintessential English. Serves 6-8 INGREDIENTS 4 bramble apples 30 … Continue Reading →
Lemon Meringue pie is one of our favourite pies, it is bursting with fresh lemon taste and a sweet, creamy real meringue topping. For the pastry: 225g plain flour … Continue Reading →