A very simple but effective concept that really delivers in terms of looks and taste. Use best quality eggs and bacon or ham and everyone will be very happy! Click here for: Blog post – Lockdown Tryouts – Eggs!
Their ham and cheese sandwich, which came topped with a fried egg, was so impressive and memorable! Click here for: Blog post – Toastie
One of the great forgotten dishes, this chocolate mousse recipe dates from the 1960s. Make a few hours beforehand, or the day before! Click here for: Blog post – Chocolate Mousse
This soup is one we tried many years ago. It is straightforward to make, with the hard preparation done well beforehand. Simple but really quite elegant. Click here for: Blog post – Fish Soup
This crème brûlée is one that does not set firmly: it is cooled in its own receptacle and will spoon out like a thick cream or custard. The grilled sugar topping breaks like a volcanic crust! For the recipe, click here – Robuchon – Paris Reflections
The basic recipe is to cook the onions first, place them in soup bowls, cover with stock then top with grilled Gruyere cheese on bread. For the recipe, click here – Robuchon – Paris Reflections
One can be pleasantly surprised to find an old favourite – a blast from the past – on the menu, like this hearty winter’s dish! Click here for: Blog post – Shepherd’s Pie