This Bruschetta takes 10 minutes to prepare and serves 4.
The volume of the milkshake will vary depending on the type of milk used. For example, full cream milk does not froth as much as skim or low fat milk.
Beef Bourguignon is a well known traditional French recipe originating from the Burgundy region. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cookling fat and added to the dish at the end.
A rustic French classic, coq au vin (chicken with wine) is easy to make – but, like all good things, it does take a little time. However, if you want to save time, this dish can be prepared in a pressure cooker, which will halve the cooking time. Coq au vin is fantastic with spuds, be they mashed, boiled or roasted.
Michael’s authentic pizza dough recipe and some simple topping suggestions.
Beef Bourguignon is a well known traditional French recipe. It originates from the Burgundy region.
This is the classic Crepe Suzette to have no more than once per year!
This is a modified version of a beef stew from Jamie Oliver. He calls it “Jools favourite beef stew”.
A simple beef stew.
These rissoles are crisp on the outside and very moist on the inside. Very simple yet very flavourful.