MONKVALLEY: Food, memories and life in the Loire Valley: France
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 →
Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … Continue Reading →
Channa masala,is probably “the most popular vegetarian curry in India”, and with good reason. A dollop of comfortingly bolstering pulses bathed in a thick, tangy, deeply spiced gravy, whats … Continue Reading →