"French classics never fail to satisfy, like a simple bowl of mussels steamed with white wine, garlic, and parsley. It's food made for big tables and perfect for sharing. I want to share the joy of French cooking at home, offering clear instructions and insider tips gathered from my years in professional kitchens.”
— Matthew Ryle
My go to dessert – it’s so quick and easy to put together. In a matter of minutes you can have your batter and add any seasonal fruit you want. Cherries, berries or soaked prunes all work amazingly well.
Not everyone has the luxury of hours and hours to pull together a traditional cassoulet. This is a bit of a cheat’s cassoulet but makes for a more achievable meal which is completely delicious too.
This French potato dish consists of thinly sliced potatoes layered with caramelised onions, herbs, and stock. This is a complete meal, baked with a whole lamb shoulder on top.
