This is another quick weekday supper, ideal if you’ve got some leftover cooked chicken from a roast. It’s good hot or cold. Continue reading
There’s sometimes a bit of confusion over endives and chicory. In this case I’m referring to the pale yellow and and white torpedoes that are the blanched buds of the Common or Belgian Chicory, not to the curly, frisée-style salad leaf.
You can braise the chicory in the old-fashioned full-fat way, in melted butter and lemon juice, or you can blanch or steam them before draining thoroughly on a clean tea towel.
Either way you then wrap each chicon in a slice of ham and bake them in a cheesy béchamel sauce scattered with a handful of breadcrumbs – pure heaven on a cold winter’s night. Continue reading
I know someone who woke up one morning with a doner kebab stuck to his face. Continue reading
This is completely delicious and so easy to make – light and summery but deeply savoury. And ta-dah! Apart from the fish and herbs it’s made from store cupboard ingredients and takes under half an hour to prep and cook. Continue reading
I first ate this dish as a starter at Le Bistroquet in Troyes, France, a restaurant with a relaxed and generous attitude to food and, sadly, since closed.
When my husband ordered pâté, the waiter brought him the entire terrine, a jar of gherkins and a basket of bread and left him to get on with it.
My Puy lentils came piled high in a bowl and topped with a poached egg and crispy bacon. Continue reading