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
Here are some ways to make Brussels sprouts edible, including an easy braise that steams and softens the sprouts and a shortcut curry using bought curry sauce. Click here for: Blog post – Brussels Sprouts
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
My mother, Olive, would make scones reasonably often. She used the “old fashioned” way of rubbing butter into the flour and she used to cook them in her wood-fired cast iron stove! For the recipe, click here – Scones, Jam and Cream
Leeks soften nicely in the microwave. Stir in some butter and cream or Camembert or Gorgonzola! Click here for: Blog post – We invite the neighbours in for nibbles!
Lightly cooked rhubarb, with a hint of orange, is folded into thick double cream! Click here for: Blog post – Rhubarb Fool Recipe pdf – Rhubarb Fool