Perfect little puff pastry parcels filled with soft and luscious mushroom ragout, what’s not to like? We use to get these in my dad’s company Christmas package: prefab puff pastry cups and mushroom ragout in a can. Yuk. I really don’t like canned ragout, too gloupy for me. But when…
French
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Continue ReadingRich tomato & bell pepper sauce layered with sliced courgette, aubergine and tomatoes, brushed with olive oil, garlic and fresh herbs and roasted in the oven until the veggies are rich and luscious and have soaked up all the juices. Looks amazing, tastes even better, and although it needs to…
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Continue ReadingYeah baby, what a dish! Such simple ingredients yet packed full of flavour. The leek, fennel and garlic is slowly cooked at a low temperature in a good layer of good quality olive oil. Cooked Lentils du Puy are added for the last 20 minutes so they can soak up…
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Continue ReadingThere just isn’t an easier way to prepare a fish. All you need to do is season the cavity of the fish very well well and add lemon slices, some garlic cloves and fresh herbs, like dill or parsley. Drizzle with some good quality olive oil and seal either in…
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Continue ReadingBouillabaisse is one of those dishes that sounds elaborate but is actually very doable once you break it down. This traditional Provençal fish stew is all about a rich, aromatic broth, beautiful seafood, and simple garnishes like croutons and rouille to tie it all together. For this version, I used…
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Continue ReadingHomemade stock is easy to make, it just takes some time and some some space in your freezer to collect vegetable trimmings and leftover fish, seafood or chicken bones. I always save the peels and trimmings of my veggies in the freezer, onion skins and all. I have a main…
