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Farinata is a simple dish originating in Genoa, Italy. It’s traditionally vegan and gluten free, so it makes the perfect alternative to an omelette,...
Read moreThis is our take on a traditional French dark stew with firm chestnut mushrooms, seitan (wheat gluten) and bitter dark Ale. The quantities look huge,...
Read moreIn the style of Nice, Niçoise salad is a typical Provençal salad, usually made with anchovies. We use capers instead to...
Read moreTapenades are a great store cupboard essential, spread on toast, stir into pasta, make into a salad dressing or spread on puff pastry and top...
Read moreThis gorgeous vegetarian Christmas main dish is filled with brandied mushrooms, greens and cranberry chestnut stuffing. The stuffing also doubles as a side...
Read morePissaladière is a wonderful dish that originated in the south of France. The dough is a bit thicker than Italian pizza and topped...
Read moreFougasse is a type of bread from Provence. Always a flat bread with slits, that can be shaped like the pattern of a leaf. In...
Read moreJust back from a glorious sunny warm week teaching in France on our French Cooking Holiday and this Aubergine Roulé was one of the most...
Read moreWe may be approaching autumn but there are still plenty of tomatoes around to make these stuffed tomatoes (les tomates farcies). The tomatoes are...
Read moreWe're just back from our French Cookery Holiday in Southern France and were so inspired by its bounty of beautiful vegetables, amongst them: tomatoes, peppers,...
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