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.
Now I like a bacon sandwich as much as any person, it is almost the chef’s staple diet but my favourite is a little different. At the simplest level, the Croque Monsieur is a French grilled ham and cheese sandwich.
The wonderful sweet flavour of the potatoes is complimented by the rosemary, the slightly smoky charred peppers, the salty olives and the crunch of the chickpeas all bound in a simple but fragrant vinaigrette.
Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ' hacher ' meaning to chop.
Imagine a full assault on your taste buds, a big, bad, bruising combination of squid, Chorizo, garlic, chilli, salt and spice. The big secret is cooking your squid perfectly and in this recipe it is almost the last ingredient tossed in a very hot wok and sautéed for just a couple of minutes.