Nothing better than a cosy pie! This was made by frying chicken and bacon then deglazing the pan with a white burgundy. I added cream and stock to this mixture and fried the mushrooms separately. I put all the filling into the pot and then topped with puff pastry. Absolutely delicious!
Always a challenge to even the most experienced cooks, the soufflé is the perennial wowza of desserts. Light and fluffy, if you can get the sweetness right, the soufflé (a mix of roux and heavenly clouds of beaten egg whites) is absolutely divine. I made this one by adding calvados and a generous glug of Sicilian […]
Beetroot, so often a pickled memory from childhood, is in season at the moment and when roasted makes for a lovely side dish: sweet and earthy and without the mildest hint of vinegary tang. When roasting a beetroot I like to cover them in parsley, thyme flowers (which bloom at the height of beetroot season) […]
Today I was supposed to be preparing blueberry caviar for the salade des fruits d’été I shall be serving on Monday as the alternative to the traditional buffet-froid (my guest is not a huge meat fan). However, my local supermarket didn’t have agar agar (necessary for the spherification of the blueberry jelly) so I had to use […]
My apologies for the phone picture. After spending a very long time on this dish I tucked straight in without photographing it. This is my friend Caleb getting a closer look. The dish was lobster thermidor, and we bought this lobster live from a cute little fishmonger on Gloucester Avenue. There is a lot of […]