LAMB NAVARIN
Spring is in the air, and Easter is just around the corner. So our thoughts always turn to Lamb. .This slow cooked lamb is a French classic which takes … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Spring is in the air, and Easter is just around the corner. So our thoughts always turn to Lamb. .This slow cooked lamb is a French classic which takes … Continue Reading →
Sheila prepared this Amuse Bouche for our annual Christmas Meal with Cathy and Nigel. It is very light but tasty, and so easy. To finish she served it with a … Continue Reading →
The subtle smoky flavoured Soupe à l’Oignon is associated with the réveillon on Christmas Eve and is a traditional winter favourite, and is also a firm favourite in Monkvalley. INGREDIENTS … Continue Reading →
When it comes to lemon tart, keep it simple – this should be an elegant, rather than a fussy dish, with a silky, zingy filling encased in thin, delicate pastry, … Continue Reading →
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →
Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →