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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
SEARCH FOR YOUR FAVOURITE RECIPE
A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.
A perfectly cooked steak is a work of art, made even better with Sauce Robert—a classic French brown mustard sauce. Its bold, tangy flavour perfectly complements the steak’s rich tenderness, tying everything together in the most satisfying way.
Stop buying your chicken portioned & packeted. Buy your chicken whole instead & portion it yourself: it's way cheaper, better quality + you get free bits to make your own healthier chicken stock.
A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.
Puff pastry encases a savoury filling of ham and melted cheese. This French classic is perfect for a light lunch or an elegant appetizer, offering a crispy, flaky exterior with a rich, creamy interior.
This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!
A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.
A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.