Grilled white fish with Beurre Blanc & Salade aux Algues
Preparation time: 30 minutes Cooking: 20 minutes Servings: 2 Ingredients 2 Sea Bream fish, gutted and cleaned 4 sprigs Parsley 1 Lemon Medium onion, finely chopped 60ml white wine vinegar
Mackerel Paté on Linseed thins
Preparation time: less than 30 minutes Servings: 2 Ingredients Paté: 2 kippers or whole smoked mackerel 1 tsp freshly grated horseradish 2 tsp Dijon mustard freshly ground black pepper 2
Honey Bee Kefir Royale with Lavender
Preparation time: 5 minutes Servings: 3 Ingredients 125ml kefir 2 tbsp honey 1 tsp bee pollen ½ vanilla pod Sprig mint leaves 2 drops lavender essential oils Method Add all
Tomates Farcies with Salade Verte
Preparation time: 5 minutes Cooking: 30 minutes Servings: 4 Ingredients 4 large tomatoes Stuffing Handful of parsley 500g-sausage meat (or sausages with meat squeezed out) 2 garlic cloves diced ½
Thai Style Moules-Marinières with Chilli and Salade Verte
Preparation time: 10 mins Cooking: 10 mins Servings: 3 Ingredients Bag of mussels 1 clove Garlic 200ml Coconut milk 100ml dry white wine ½ stalk Lemongrass 15g ginger 1 Chilli
Minty Lamb Bourguignon with peas
Preparation time: 10 minutes Cooking: 1 hour Servings: 4 Ingredients 400g diced grass fed lamb 2 parsnips 1 carrot leftover celeriac 125ml red wine (a Bordeaux perfect but if not
Buckwheat gluten-free Crêpes à la Maison
Preparation time: 10 minutes Cooking: medium heat for a few minutes Servings: 4 Ingredients Batter 400g Buckwheat Flour Pinch of Salt 4 Eggs 1.2 litres milk 150g melted butter Bag
Roasted Pumpkin with Goats Cheese Roulade and Parsley
Preparation time: 10 minutes Cooking: 30minutes Servings: 4 Ingredients 1 medium sized squash/pumpkin 200g goats cheese 1 tbsp turmeric handful walnuts 1 tbsp honey handful parsley 1 tbsp coconut oil
Bruschetta Española
Preparation time: 5 minutes Cooking: 2 minutes to toast bread Servings: 1 Ingredients 4 medium vine ripened tomatoes (I recommend mix of market red & yellow ones, delish!) 2 slices
Chia Seed Hazelnut Pudding
Preparation time: 10 minutes Cooking: 20 minutes or overnight Servings: 12 portions Ingredients 800g – hazelnut milk (or coconut if you prefer) 160g – chia seeds 4 orange – juice
About
I take great pleasure in eating, drinking and cooking. Judge at the Independent English Wine awards and recent Member of the Guild of Food Writers, I believe the simple act of uniting around a table to share a meal (and glass) is the foundation of a happy life. Inspired from my time living in the wine capital of Bordeaux, and training at London’s Leith’s School of Food and Wine, I hope my blog inspires you to enjoy what’s on your plate and perhaps dare to try something new. Read more...
