Category Archives: Vegetables & Sides

Stuffed Acorn Squash

Tough, squat little acorn squash are a chore to peel, so they’re best cut in half and roasted to soften the tasty, nutty flesh, then you can simply scoop it all out to make a soup, pasta filling (for example, … Continue reading

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Maman Blanc’s Salad

Like any dutiful French son, Raymond Blanc extolls the virtues of his mothers cooking. Despite all his accolades, he still goes watery eyed at the thought mother’s seasonal Bourgogne fayre, and fighting his four brothers to mop up the vinegary … Continue reading

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Pan-fried Sea Bass with Sauce Vierge and Fondant Potatoes

This is a great dish because it sounds rather fancy and chef-y but is in fact incredibly straightforward. The key with this one is just timings and moving quickly: both the fish and the sauce only take a few minutes … Continue reading

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Caponata: The Sensational Sicilian!

I had my first taste of Caponata on holiday in Taormina two years ago and haven’t been able to get enough of this rich, tomatoey Sicilian stew since. It has a slightly caramelised, sticky sweetness thanks to the very slowly … Continue reading

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