Pâté is the kind of thing you see in French butchers’ windows or served by slice in a Brasserie in Paris, so you naturally assume that making it is complicated, fraught with risk and really belongs in the domain of the experienced chef. Nothing could be further from the truth. It’s easy to make andContinue reading “Pâté de Campagne – Rustic Pork Pâté”
It’s a bit of a weird tradition, but my mother used to serve either snails or frog’s legs in garlic butter for our New Year’s Eve starter. In hindsight, it’s probably a good idea to fill everyone up with lashings of butter before they start the serious drinking. It’s a tradition I am going toContinue reading “Escargots de Bourgogne”
There were some just surviving potatoes left out on my worktop yesterday. Those little washed ones of indeterminate origin, as well as an onion that was trying to grow into a plant before expiring, so I was thinking of what to make of them before they needed to be binned. With our recent purchase ofContinue reading “Tortilla con Morcilla”
She’s not a looker, but she sure tastes great! Chris gets creative with leftovers from Easter Lunch. Check out the Leftover Goodness category for more tips on how to minimise wastage.