Chicken roasted with peas

I’ll own up immediately. I got the idea for this from Nigella Lawson’s new BBC TV series. However, Continue reading

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Soupe à l’oignon gratinée

Soupe à l’oignon gratinée, otherwise known as French Onion Soup, is a real classic. It is one of those traditional dishes that feature strongly on menus in Parisian bistros and brasseries, as well as elsewhere in France. Personally, I always associate it with Paris in the colder months. What could be more warming and comforting than Continue reading

Meat ragu

A meat ragu is the starting point for a lot of Italian-inspired dishes that are just right for the period of colder weather that we are now entering. Many of those dishes are my idea of perfect comfort food. So, here is how I like to make a good basic ragu. Continue reading

Sunday roast – this week it’s pork.

Loin of pork, to be precise. It is a lovely joint, the same as the piece that the butcher cuts the chops from, but you really want the spine bones (known in butchery terms as the chine bone) at the bottom removed, to make carving easier. Of course, Continue reading