Pork fillet or tenderloin is very lean, so it can be quite a tricky meat to cook with. With a flick of a finger the once rosy and tender flesh can pale, shrivel and turn as tough as old boots. After a lot of experimentation, I have finally mastered one technique to cook this stubborn […]
Chicken, leeks, cider, cream and butter. All my favourite ingredients are in this Normandy dish. With these few ingredients it makes a simple and quick, yet delicious, mid-week supper. It’s a refreshing change from Spaghetti Bolognese, don’t you think? Pork can easily be substituted for the chicken. Go ahead and treat yourself.
Dark green, pale green, gray, orange, yellow, white, red, knobbly, smooth, ridged, small, enormous, round, oblong or ovoid. Ah yes, you know it is autumn when pumpkins start appearing at your local supermarket in all shapes and sizes. They are so versatile in cooking and yet I know few Britons who have even tasted it.
We live in a tiny, sleepy village called Canewdon. When two cars have driven through the high street it has been a very busy day. The closest city, Southend-on-Sea, is twenty minutes’ drive away. More correctly, it is a seaside town that has been described as “interesting” by a fellow South African. Others, including me, […]
Poulet Vallée d’Auge is the French name for this classic dish from Normandy and Brittany, which are the dairy and apple-growing regions of France. Chicken and apple is a match made in heaven. Paired with a light creamy sauce enhanced with some brandy is simply divine. This fricassée is seriously more-ish. Once you start you […]