Recipe – Mushroom Duxelles

Mushroom Duxelles Duxelles is a classic French preparation of finely chopped mushroom and onion cooked down in butter with herbs (usually thyme or parsley), black pepper and salt, sometimes with a dash of cream, Sherry or Madeira. It’s used in a range of English recipes including stuffings, sauces and garnishes and, most notably, in beef […]

Recipe – Salade Verte (How To Dress A Salad)

Salade Verte – How To Dress A Green Salad A simple green salad is the perfect accompaniment to so many dishes, whether it’s made from just one type of leaf or a mixture of several. It may be simple, but it deserves the same respect as the rest of the meal. Vinegar is more common […]

Recipe – Chocolate Mousse

Chocolate mousse has never gone out of fashion because it simply tastes so good (and is so easy to make). The trick to good mousse is keeping it as light as possible, so when adding the egg white and cream gently fold it in without stirring more than necessary, better to have a slight unevenness […]

Recipe – Vegetable Stock

Vegetable Stock A good vegetable stock can be the base of great soups, risotto, casseroles and many other dishes. Roasting the vegetables before boiling them adds further flavour and depth. Stock freezes really well too, so you can always have some on hand. Once you see how simple it is, you’ll never buy stock again. […]

Recipe – Brown Chicken Stock

Chicken Stock A good chicken stock is the base for great soups, risotto, casseroles and many other dishes. Even seafood and red meat dishes often use chicken stock for its subtle flavour that adds depth without competing with the star Ingredients. Roasting the chicken bones before boiling them, to make what is called a brown […]

Recipe – Caramelised Baked Strawberries

Caramelised Baked Strawberries This easy dessert is inspired by one my friend Janni Kyritsis taught me when we wrote Wild Weed Pie together. Throughout much of the year, strawberries are more about colour than taste. Heating them, especially with a touch of sugar, brings out their natural flavour. Baked strawberries make a simple dessert served […]

Recipe – Saffron Poached Pears

I love the simplicity of these poached pears that Janni Kyritsis taught me to make many years ago. At MG Garage, he served them alongside a delicate cardamom-scented blancmange made with yoghurt – I like them with a scoop of vanilla bean ice cream or dollop of Chantilly cream, or just on their own for […]

Recipe – Radishes with Cultured Butter & Salt

I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes … and it was delicious! So this is one of those recipes that is so basic it isn’t even a recipe. It’s […]

Recipe – Snails in Garlic Herb Butter

Snails in Garlic Butter Escargots à la Bourguignonne … Is there anything more French than escargot? In this classic dish from Burgundy, the snails are really just a vehicle for the delicious garlic and herb butter, so ensure you have plenty of crusty bread to soak it all up. Ideally you’ll have special snail plates […]

Recipe – Chicken in Half Mourning

Chicken in Half Mourning This is my version of poulet demi-deuil, a classic French dish made by placing shaved black truffles under the skin of a chicken, resembling the veil of a woman in mourning. It seems that the appearance is only ‘half mourning’ because some of the bird’s white flesh is still seen; full […]

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