How To Make Bouquet Garni

How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]

Basque-style Octopus Braise

Basque-style Octopus Braise This Basque-style octopus braise is inspired by a veal dish from the town of Espelette, famous for its dried mild red peppers. I wanted to create a pescatarian-friendly version, but it’s challenging finding seafood that can stand up to a long braise; so few aquatic species lend themselves to that style of […]

Grilled Provençal Prawns with Ratatouille

Grilled Provençal Prawns with Ratatouille The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless instead. My top tip for superb prawns is to butterfly them without peeling and cook […]

Baked Herb & Lemon Leatherjacket

Baked Herb & Lemon Leatherjacket Baked herb & lemon leatherjacket trunks are a great introduction to whole fish. The coarse skin and large head (with its threatening spike) have been removed, and the thick white flakes of flesh lift easily off the bone. It’s also a very forgiving fish, remaining succulent even if you leave […]

Snapper Baked in Salt Crust

Snapper Baked in Salt Crust Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis taught me all about baking in salt crust when we wrote his cookbook […]

Turkish Salmon Kebaps

Turkish Salmon Kebaps I love almost any sort of kebabs (or kebaps as the Turks call them) and especially when the meat or seafood has been soaked in the tangy yoghurt marinade so typical of Turkey. This marinade is most often used for chicken but works a treat with salmon too. These Turkish salmon kebaps […]

Swordfish à la Bouillabaisse

Swordfish à la Bouillabaisse It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique to poach chicken – so why not come full circle and use them to poach […]

Caribbean Fried Fish

Caribbean Fried Fish My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll only need about half the Green Seasoning for this recipe, keep the rest in […]

Provençal Omelette (Ratatouille Omelette)

Provençale Omelette Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as […]

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 […]

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