Great to make with a beautiful piece of fish, when you want something quick on the side to complete it. The bean ragu does triple duty as a starch, vegetables,
Chicken marylands: such an under-utilised cut of chicken! Cheap, juicy, flavourful, hard to stuff up. It’s like roast chicken, without the mess of carving. Slather in herb & garlic butter,
Warm Goat’s Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it’s a fresh leaf salad with nuts and bacon, and crowned
Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as
Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in
This Spicy Tuna Crispy Rice recipe is a shameless copycat of a signature appetiser at the trendy Nobu restaurant. Bite size crispy rice is served with tuna in a creamy
Duck Confit is an adored, age-old French preparation for duck. Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then
Here’s a great beef mince recipe for you that’s quick to make, economical and full of hidden vegetables so it’s a complete meal – Beef Chow Mein! It’s the beef version
Cutlets are ideal for pan-searing. You have precise control so you can cook them perfectly medium–rare (or how you want), and they cook so quickly that dinner is done in
Risoni /orzo salad, filled with an unapologetically generous amount of your new favourite garnish – crispy salami bits! There’s a good stack of bright fresh vegetables in here too, all