We’ve recently been turning to ways of transforming otherwise bland leftover food into something amazing. In our fridge there are always airtight containers with last night’s rice, pasta, cooked vegetables, fish or meat in. Waste not want not is the mantra. A great way of making, say, a load of cooked vegetables and cooked pasta taste ...

We’ve recently been turning to ways of transforming otherwise bland leftover food into something amazing. In our fridge there are always airtight containers with last night’s rice, pasta, cooked vegetables, fish or meat in. Waste not want not is the mantra. A great way of making, say, a load of cooked vegetables and cooked pasta taste ...

Original french name: Mouclade Place of origin: Poitou-Carentes and Limousin, Central France In Charente the most popular way of eating mussels bred along the coast is in the form of Mouclade. It is a type of appetizer where mussels baked in a creamy sauce made from the mussel cooking liquid, egg yolk and crème fraîche. I love making ...

Original french name: Bras de Vénus, crème legere au fenouil confit Place of origin: Roussillion, Southern France A candied fennel sponge cake is a very light and delicious french dessert. It originates from Southern province of France, Roussillon. Generally,  in this fruit-growing area of France there is abundance of dessert recipes. Today’s one however is a bit unusual because ...

Typical Parisian breakfast is a piece of baguette or small roll, croissant, brioche or fruit bun, jam or butter. Sweet pastries are called viennoiseries, as it was wrongly assumed that they came from Vienna. They are Parisian inventions for which puff or choux (cream or custard puff) pastry and great quantity of butter are used. ...

One of the biggest problems I have as a dad and a cook is figuring out what to put on the family menu each evening. My worst fear is eating the same things all of the time. I want my daughter to try new things as much as possible but of course with work and ...

Original french name: Tajine de poulet aux pruneaux Place of origin: Toulousain, Quercy, Aveyron & Auvergne French culinary is famous for broad range of chicken dishes. Some of them can be served daily for a usual dinner. However, there are a number of chicken meals that are made for really special occasions. The way chicken dishes are ...

Place of origin: Champaine, Lorraine and Alsace Quiche Lorraine is highly recognised as a classic and very famous french pie that has a good balance of light creamy filling and smoked bacon. Lorraine region in France is famous for its cream, butter and eggs, pork, cakes and preserves, fruit and fruit flavoured schnapps. The best known and ...

The 23rd April brings what should be the English day of celebration in St George’s Day. I often wonder how many of us English people will actually raise a glass to our patron saint as well as get stuck into a good old English meal. Not many I reckon. Whilst we don comedy ‘Guinness’ hats for ...

Original France name: Potage printanier Place of origin: Central France Spring vegetable soup is a french classic soup which can be cooked using early grown vegetables. The main spring vegetables for this soup are baby carrots and leeks along with white turnip, potatoes, celery and parsley. For me this creamy soup is all about simplicity. You just need ...