There are probably as many versions of this salad as there are cooks in Provence. With good French bread, this regional classic makes a wonderful summer lunch or light supper. You may also listen to the recipe by pressing the play button below:
The classic French method for making a bisque requires pushing the shellfish through a tamis, or drum sieve. This is much simpler and the result is just as smooth.
The word Argenteuil in any French recipe almost always indicates asparagus, being the town in north central France famed for this superb seasonal delicacy.
It might seem like a lot of herbs in the seed crust but trust me, be generous, it tastes amazing! You can use any firm-fleshed white fish for this, or even salmon. Try and buy sustainable fish if you can – ask at the fish counter or check the labelling. Serve it with steamed or […]
I used to serve this on a slice of rye and then one day I had the genius idea of serving it on a mini frittata for extra protein. It only takes five minutes to cook, but if you’re too busy you can swap it for a thin slice of rye (just be sure the […]
I have to confess that I’m slightly obsessed with these – spicy dipping sauce and transparent little parcels that just about show you their delicious fillings. They are adaptable to whatever you have in the fridge or just what you fancy. Some food for thought: cucumber, pepper, radish, beansprouts, mangetout, lettuce, avocado, mint, Thai basil, […]
Raw king prawns are great to keep in the freezer and use when there is little time to shop. Buy them frozen and when ready, cook from frozen or defrost quickly at room temperature. This recipe uses defrosted prawns to make a healthy delicious hot lunch for two or a fantastic impromptu plate of nibbles. […]
If you need a satisfying supper in a hurry then this is a great option. Supermarkets these days stock a wide variety of curry pastes, many of them are exceptional quality with all natural ingredients. Once you find a favourite paste it will become a great midweek supper. All of the vegetables cook in the […]
This makes a great super-quick dinner. I like to have it with wilted pak choi but to make it even easier serve it with a salad of baby spinach and thinly sliced cucumber dressed with a splash of wine vinegar. I make one large omelette to save time, but they look lovely made as individual […]