Risotto Primavera

Risotto Primavera I first blanched fresh peas, a few sprigs of asparagus and broad beans which I then slipped the skins off. A little olive oil was heated in the pan to sweat a couple of thickly sliced spring onions … Continue reading

Tarte Tatin

Tarte Tatin Here’s my Tarte Tatin made to a recipe by Albert Roux, Michel Roux Jnr’s father. It’s absolute simplicity! Melt 75g of unsalted butter in a pan and add 150g of white sugar. Peel, core and halve across the … Continue reading