Pork and liver pâté: terrine de campagne – Elizabeth David
This recipe is from Jill Norman’s At Elizabeth David’s Table and originally published in Elizabeth David’s 1960 French Provincial cooking. This terrine is ideal for a starter, served on toast or with a French [...]
Achieiving the perfect paella and socarrat
It was terrific cooking Spanish Cuisine last weekend, June 20th, 2026, and what an exceptional class it was with 2 Spaniards attending, thereby creating such an authentic mood in our cooking discussions, and the cooks [...]
Autumn is Chestnut time!
Autumn and winter are the peak chestnut seasons in France and Europe. I was there last September with my travelling friend Rosemarie and one of our day trips was to Fontainebleau, the home of Empress [...]
Waldorf Chicken Salad
This wonderfully flavourful, crunchy, and colourful salad can be easily adapted to suit your purpose, whether it be as a salad or as a main summertime dish. The salad is said to date back [...]
Dominique’s vegetable cake from Burgunday
Dominique’s savoury vegetable cake, from her Domaine de l'Oiseau in Burgundy This is an unusual and delicious appetiser to enjoy, still warm from the oven, with pre-dinner drinks, or served with butter and a [...]
Galette des Rois – Epiphany Tart, the Tart of Kings
The French tradition of serving this round, flat, almond, frangipane-filled puff pastry tart on the Twelfth Day of Christmas or Epiphany Day, 6th January, has biblical origins and is when the ‘magi’, or ‘three [...]
Chocolate – how to temper it and why it is important to do so
To temper dark chocolate in the microwave Place the dark chocolate, a maximum of 500 grams at a time, into a microwave-safe glass or plastic bowl. Heat in 30-second increments, once or twice, stirring in [...]
Ras el hanout – the magical Moroccan spice blend
In Morocco, the spice shops in the souks sell a large variety of both ground and whole spices that are the foundation of Moroccan cooking. When you buy your spices from the spice merchant, he [...]
Walnut and onion bread
I often bake this bread for the French Odyssey - Journey through France cooking classes, especially if we are making the walnut and Roquefort cheese terrine. Walnuts are grown widely in SW France, and when [...]
Mandarin and Pistachio Flourless Cake
I look forward to baking this cake in autumn when mandarins are at their peak; some varieties continue into June and winter, which gives you time to get into the kitchen and start baking. In [...]
Pithiviers with duck confit and mushrooms
On one of my early visits to France years ago, we stayed in a divine little Chambre d’Hôte, L ’Impasse du Temple, now called a Maison de Maître. It was located down a difficult to [...]
Shortcrust pastry – Pâte Brissé
Both Pâte Brissé and Pâte Sucrée are short cut pastry; Pâte Brissé is the same as Pâte Sucrée but without the sugar. Ingredients: 200g flour 100g cold, unsalted butter, cut into [...]
Coronation Quiche
A few days before the Coronation of King Charles III, the BBC published this ‘official’ recipe from Buckingham Palace, created by Mark Flanagan and Lucy Wilson. My long-time friend and cooking ‘partner’ Christine, who [...]
Madeleines de Lorraine
My preparation for the French cooking classes morning tea often includes making Madeleines, the plump, little cakes, the French love to eat. Madeleines are moulded in the fluted scallop shape of the pilgrim’s shell, adding [...]
Lemons – the ‘Queen of fruits’ and the Zest of Life! A winner in my kitchen
Lemons are one of my favourite fruits, I use them almost every day; they are an indispensable part of my cooking. I just love having a large bowl of lemons decoratively gracing my kitchen bench. [...]
Lemon butter sauce – a lemon ‘beurre blanc’ – a wine butter sauce
This is a simple, rich and delicious sauce to accompany a variety of fish dishes as well as scallops, prawns, chicken, pork, and vegetables too. Like the classic wine butter sauces, it is less [...]
Caprilu Limone – lemon and almond ‘macaroon’ biscuits from the Isle of Capri
These treasures have a crisp, sugar-dusted exterior, with a chewy, lemony-marzipan centre. Traditionally made with almonds, honey, and lemons for that quintessential Italian citrus goodness, these biscuits go perfectly with a chilled glass of [...]
Limoncello
When lemons are plentiful it is a good time for making limoncello, the delicious, refreshing, lemon Italian liqueur that is so popular on the Amalfi Coast and the Cinque Terre. Serve it on ice, [...]
In search of the perfect Tarte Tatin
Years ago, in 2007, I attended La Varenne Cooking School in Burgundy, and one of the many dishes we cooked there with the chefs was the classic Tarte Tatin. The class was held in one [...]
Brown beef stock
This brown beef stock recipe forms part of my Mastery in the kitchen - the foundations of cookery - Stocks, sauces and soups program. To be a good cook you need to master the fundamentals [...]
How to clarify butter
Clarified butter, also called ghee, is made when the milk fat is rendered from butter to separate the milk solids and water from the butterfat. Melting the butter allows the components to separate by density. [...]
Pain d’épices – Burgundian Honey Spiced Bread
Pain d’épices is a Burgundian classic; it is a lovely unusual ‘bread’ or ‘cake’ made with rye flour, spices and honey, without yeast, using baking powder and bicarbonate soda instead. It tastes something like [...]
Blue cheese and walnut ‘terrine’
For this rich terrine, use a sharp blue cheese like Bleu d’Auvergne, Roquefort or Shadows of Blue. Serve it as a cheese course with my walnut and onion bread,or with a pear, rocket and [...]
Walnut and onion bread
This is a versatile bread served either fresh or toasted and is a wonderful accompaniment to cheese and wine. I always serve it with the ‘Blue cheese and walnut terrine’, which you will find [...]
Smoked trout frittata with avocado
Frittatas are my go-to lunch when I want a simple quick lunch or dinner and I am longing for some eggs! There are a few other suitable ingredients in the refrigerator, such as cream [...]