It is British Pie Week that quintessential staple of a good pub menu, and who doesn’t like pie. Traditionally Shepherd’s Pie is a réchauffé dish made from reheating leftover minced lamb and vegetables in gravy and serving with a mashed potato top. My recipe uses one of my favourite cuts of lamb, the shoulder, which is full of flavour and delicious when slow cooked.
What’s not to like with Mouclade, plump, salty, full of flavour mussels in a bowl of creamy lightly spiced sauce.
Tartiflette is a truly indulgent dish, a hearty, rich, starchy treat for your taste buds, traditionally served after a strenuous morning on the ski slopes — or at least a brisk winter’s morning walk.
After the excesses of Christmas, I quite often want something with plenty of flavour but that is perhaps not too substantial
I love garlic, I adore garlic, I cook with absolutely loads of garlic like today's recipe for Spaghetti with Parma Ham and Roasted Garlic.
Chilled Salmon, Dill, and Cucumber Soup is a lovely starter for a relaxed festive party or a fabulous light lunch.
Seafood Feuilleté, a buttery, puff-pastry case full of sensational seafood in a creamy vermouth sauce.