Could there be a more classic French soup? This is a delicious, rich, crab soup recipe, flavoured with Pernod or brandy (your choice), fennel, saffron...
Author: delicious. magazine
You can part-cook this prawn risotto, just as they do in restaurants, then finish it in front of your dinner party guests. Impressive, easy to do and much...
Author: Georgina Hayden
As Creole cooking only ever uses green peppers (and the colour's nice), I've included a fresh pepper here. Otherwise, the equivalent amount from a jar...
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from...