White beans and leeks on sourdough toast
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Jerusalem Artichoke & Chorizo Gratin
Ingredients 200g Jerusalem artichokes (Sunchokes) 120ml double cream 100ml milk 80g Chorizo sausage, cubed 1 banana shallot, finely sliced 30g Parmesan cheese, grated Method Preheat the oven to 180°C. Fry the chorizo and shallot in a splash of olive oil and set aside. Peel the artichokes and cut into 4mm slices. Mix the cream and … Continue reading Jerusalem Artichoke & Chorizo Gratin
Arancini
Ok. Another recipe for you. These little balls of joy are worth making a fresh batch of risotto for. If you're looking for a risotto recipe, here's how I do it: https://foodfitforfelix.com/2016/05/13/risotto-for-little-m/ I've not included quantities here as it all depends how much leftover risotto you have. The ingredients listed below are purely so you … Continue reading Arancini
Crème brûlée
A timeless classic that works so fluently at dinner parties. I've been making these for many years, but this is the first time that my little boy Felix has got involved. At his special request, we made Crème brûlée together and adapted the recipe that has been scribbled in my notebook since 2009. Ingredients: (makes … Continue reading Crème brûlée
Canelés Bordelais
Summary: 'Cah-nuh-lay': Crispy and deeply caramelised on the outside, custardy and gorgeously soft in the middle, canelés are a French pastry from Bordeaux. They're made from a simple vanilla and rum flavoured batter which is rested overnight and baked in beeswax-lined moulds at two temperatures. Detail: The perfect recipe for those looking to put their … Continue reading Canelés Bordelais
Food Fit For Felix 