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
Tartiflette
Food of the mountains. This classic dish from the Savoyard is a staple skiing lunch. Heavy, unctuous, comforting and warming to the core. Serves 2 Ingredients 500g potatoes, peeled150g lardons / ham 2 banana shallots, sliced1 garlic clove, sliced½ tsp fresh thyme leaves250g Reblochon cheese, sliced 75ml white wine100ml double cream Method Preheat your oven to 200°C. Parboil … Continue reading Tartiflette
Scalded Rye Sourdough
A dark, dense, moreish loaf that will sit so stoically supporting your avocado and eggs or cream cheese, dill and luscious cured salmon. Ingredients 375g leaven (recently fed sourdough starter)375g boiling water 500g organic dark rye flour12g fine salt30g black treacle Method This recipe starts with your sourdough starter, which you can make using this … Continue reading Scalded Rye Sourdough
Guyanese Black Cake
All of a sudden we’re in November and it’s time to start letting ourselves dream about Christmas, even though the global pandemic has everyone rather worried about just how the festive season is going to pan out. At least this is one thing you can control and look forward to enjoying. The Black Cake is … Continue reading Guyanese Black Cake
Food Fit For Felix 