I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
Because older birds are not tender enough to be roasted, they are excellent slowly braised and tenderised in a beautiful sauce. The advantage of a little...
After 40 years of recipe writing about other more elegant ways of serving duck I have now returned to this, the original recipe. If you think halfway to...
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish...
This recipe makes an excellent change from turkey (if there are not too many of you for Christmas lunch). It is certainly easier and quicker to prepare,...
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises...
There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three. If you...