I’ve been called a magpie once or twice over the years.
I’d like to say it’s purely on account of my eclectic taste and ability to locate interesting finds. But it’s also been said because of my light-fingered mits.
Read morePancetta and vintage cheddar béchamel pastry turnovers
Hangover management.
Despite my strict no drinking on a school night rule, sometimes getting squiffy is unavoidable. And fairly recently following a boozy one in London with colleagues and clients, I found myself feeling a little peaky at Euston the next day.
Read moreSous vide coq au vin
The daddy of old school chicken dishes.
Coq au vin is simple, homely and hearty, great for lazy rainy days and boozy Sunday afternoons with friends. And the homemade article beats the shop bought variety by a country mile, whether sous vide or conventionally cooked.
Read more72 hour sous vide beef bourguignon
A dish of majesty.
Bouguignon for me is the king of casseroles. Meltingly tender beef gently cooked in a marinade of smoked bacon lardons, shallots, mushrooms, carrots, bouquet garni and Burgundy wine. It is rich. It is intense. It is comforting. It is utterly delicious. And best of all? It is easy peasy.
Read moreMini chicken kievs filled with pea, basil and crème fraîche pesto
When I was little, I spent a lot of time at my grandma and grandpas house.
I have memories of summer holidays and weekends filled not just with adventures and great times, but eating the kinds of foods that kids love and my parents wouldn’t have at home.
Quiche Lorraine from Hôtel Les Rochers
I couldn’t come back from Les Rochers without blogging a dish that I love to eat when there.
There are many delicious things served in the restaurant (I’ll be posting an entry about this weekends noshing adventures in the Pyrénées this week) but my favourite of my dads dishes are the plump and aromatic moules marinière, the generously portioned, vanilla specked, thick and smooth crème brûlée, the robust and comforting Poulet Basque which I blogged recently, and last but not least this lovely quiche Lorriane.
Pan-fried cod on tarragon puy lentils and wilted spring greens
We’re lucky enough to have an excellent fish mongers at the end of our road, and yesterday when I spied the chunky cod fillets in the window I knew I needed to create a dish around them.
Camembert, black olive and apricot tart
The whole Camembert was sat in the fridge, waiting to be eaten as I was waiting for inspiration.
Normally polishing off cheeses if a forte of mine, and my usual trick with Camembert is to bake it. Doing this is especially good after studding it with black garlic slivers, a coating of black pepper and a splash of white vino.
Toulouse sausages with roasted red onions, spinach and puy lentils
Can’t be arsed? Then this dish is for you.
Little time and effort and good quality ingredients make this a real winner. Make sure you use good quality stock and high meat content sausages – and if you don’t like Toulouse then swap them for a more simple herbed sausage.