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I invented this salad one Sunday lunchtime when I realised I’d better pull something special out of the hat for a couple of gourmand friends. It was lovely!
Bella’s cheesecake filling is the best that I can remember from my childhood days.
A saucy fillet that is dreadfully easy to cook for a table of friends.
In the south of France, these are served as a snack with a glass of sauvignon blanc. I find them not-too-shabby with a little chardonnay either!
‘Bonne femme’ refers to food that is cooked in a simple or rustic manner. These dishes are often served in the casserole that they are cooked in. Actually my favourite kind of cooking…
If you really want an old fashioned feel to the dish, you can use a handful of finely chopped parsley as garnish.
Deliciously sweet and tart.
One of the most deliciously beautiful dishes I have ever put together… and surprisingly good as well!
The first time I had a variation of this dish we were visiting a gastro pub in London… thick snow falling on the other side of the fogged up window. Truly a delicious memory.
The secret of this dish would definitely be the quality of the chicken stock. Ideally it should be a double reduced stock of which the most important ingredient would be about 12 chicken wings.
Cooking lamb shoulder is really as tasty as it is simple.
It adds to the flavour if you can stir a handful of freshly cut basil to into the pan juices just before serving.
This is an interesting soup that I love to serve as a starter during harvest time…. There is definitely something poetic about doing that!