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Sometimes the garden decides what’s for dinner. We had tarragon growing abundantly and it needed using — so this is what happened. The combination of orange, tarragon, a good stock and cream reduces down into something wonderfully concentrated and elegant. It tastes far more considered than the effort involved. I serve it with small roasted…
My husband is a sailor, and like all sailors he has strong opinions about things. Ropes, tides, and apparently, cold remedies. The moment he feels a sniffle coming on, he reaches for three things: garlic, ginger, and a small but decisive drop of whisky. I have learned not to question the whisky. I have always…
Some cookbooks find you at exactly the right moment. A Table in the Tarn by Orlando Murrin found me at my dear friend Anne’s home in France. Orlando and his partner left London to transform Le Manoir de Raynaudes, a dignified old manor house near the small town of St-Juéry, into one of the finest…
There is something deeply satisfying about a proper quiche golden from the oven, fragrant, the filling just set. And yet so often let down by that bottom crust. Pale, soft, a little starchy. The French flamiche solves that. A quietly elegant tart from northern France, leeks, cream, eggs, honest simple food and a bottom crust that is…
Some recipes stop you in your tracks. This one did exactly that thirty years ago at a dinner at a colleague’s home in the Netherlands, where she carried a casserole dish to the table and the conversation stopped mid-sentence. Then came the first bite and my tastebuds were completely taken by surprise. French in origin…