CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
BISTECCA ALLA FIORENTINA
This classic Italian steak dish is known to most people as porterhouse steak, similar to T bone. As with most Italian dishes the quality of the meat and the simple … Continue Reading →
LOBSTER WITH LEMON & HERB BUTTER SAUCE
This was our dinner for Christmas Eve, in La Rochelle. Lobster served with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller … Continue Reading →
YAKITORI. Chicken skewers 焼き鳥
These chicken skewers are a classic food served in Japanese-tapas style pubs. Glazed in a savory-sweet sauce, these Japanese chicken and green pepper skewers are hard to resist Ingredients Serves … Continue Reading →
CHICKEN NOODLES
Sheila prefers noodles cooked in a broth anytime to pasta or rice stir fries. Juicy chicken and noodles dished up in a deliciously flavored broth. Lots of … Continue Reading →
HAM AND MUSHROOM PIE
Sheila is not good with pastry, so why this? she likes a challenge, to be sure, and any Tom Kerridge recipe is a challenge. Tom Kerridge’s Ham and mushroom pie … Continue Reading →
RED PEPPERS, CANNELLINI BEANS WITH BURRATA
This is a store cupboard recipe. Invariably we have cans of haricot beans and jars of toasted red peppers in the larder. It ticked all the boxes and it … Continue Reading →
BACON AND SAUSAGE ROLLS
Christmas is coming, and what says Christmas more then these Christmassy sausage-and bacon rolls. Served with Cranberry sauce. INGREDIENTS 320 g sheet of ready-rolled shortcrust pastry 2-3 teaspoon cranberry sauce, … Continue Reading →
CROQUE MONSIEUR
The croque monsieur is a French classic bringing cheese on toast to heady new hights. You will relish every mouthful. It should be rich, substantial and salty, so you will … Continue Reading →