Parmesan Crusted CodThe crust is a 50/50 mix of fresh breadcrumbs and grated parmesan, bound together with a little olive oil. I sprinkled a few sea salt flakes on each piece of cod loin and then topped with the crust … Continue reading
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
Saucisse de Morteau and Cancoillotte A typical dish from the Franche-Comté region of France. I gently poached the sausage for about 35 mins, fried some sliced cold potatoes, then sliced the sausage before placing everything in a dish. I poured … Continue reading
Sausage and Chips PizzaSpotted the window of a takeaway in, of all places Naples, the home of Pizza! Looks like they’ve even sold a slice. … Continue reading