Bouillabaisse is a traditional Provencal fish stew. There are no set types of fish that have to be used although traditionally these would all be fish caught in the Mediterranean sea.
You can see that in this recipe I've added langoustine - just a personal preference. more
This attractively presented dish is a wonderful addition to any vegetarian menu. You can scale this up as to become a maincourse too. Make the most of autumn pumpkins and squashes although you could also use celeriac or potato. more
When pears are carmelised they take on a completely new dimension to their flavour profile. This is a great salad. The pears can be caramelised in advance and the salad put together at the last minute. more
This is a typical tapas dish served in a small clay dish. The sweetness of the cider cut through the richness of the cider. This dish can also be made with sherry instead of cider. more
This crab and apple salad is an elegant canape which can be made in a large batch and easily and quickly serve in chinese spoons. It's a perfect mouthful of flavours. more
