• BBQ Sauce

    BBQ Sauce

    The best BBQ sauce in the world!! I know summer is over but this goes with anything, pork, sausages, chicken, you name it, it works!! You will need (for four people): A large knob of butter. A finely chopped onion. […]

  • Tarte Tartin

    Tarte Tartin

    A Winter dessert – a very easy Tarte Tatin. Take a flan dish, butter the base and sides with a thick coating and sprinkle a good covering of soft brown sugar on top. Peel, core and cut apples into one […]

  • Soupe Glacee au Petit Pois et Chorizo

    Soupe Glacee au Petit Pois et Chorizo

    Chilled pea and chorizo soup (to you and me) This will serve six comfortably. Take 1lb (500g) of frozen peas, put them in a bowl and pour over 1pint of chicken stock made with BOILING water and leave for five […]

  • Fricassée de Marcassin

    Fricassée de Marcassin

    It’s the hunt season over here so with so much game available here’s a dish I did for the Cave de Lugny when they celebrated the end of the grape harvest ‘chez nous’. It’s a ‘Fricassée de Marcassin‘ (young Wild […]

  • Lamb shanks braised in red wine

    Lamb Shanks Braised in Red Wine

    Most of the recipes I’ve chosen come from the north of our region but this one is straight from Beaujolais, 15 minutes south of Macon. Originally a leg of lamb braised in red wine I’ve modified it for lamb shanks […]

  • Fig, Roquefort and Parma Ham Tart

    Fig, Roquefort and Parma Ham Tart

    The latest recipe which goes down very well in the restaurant was a bit of an experiment to begin with but after trying a few variations on the cheese it works very well. Great as a starter or a main […]

  • Typsy Laird

    Typsy Laird

    This month’s recipe by way of a change is a really simple dessert. It’s basically a trifle with a bit of whisky and I first did it for our Burn’s Night’ celebration as one big dish. It proved very popular […]

  • Rable de lapin a la Bourguignonne

    Rable de lapin a la Bourguignonne

    So, with the expression ‘mad as a March hare’ this month’s recipe is ‘Rable de lapin a la Bourguignonne’ or ‘Saddle of rabbit Burgundy style’. We’ll use rabbit rather than hare as it is very easy to get hold of, […]

  • Tartiflette


    Tartiflette (6 people) 2 kg potatoes (reds are good but any creamy firm textured one works) Half a reblouchon cheese (Waitrose do it, I know, but the others probably do now) 200 gr lardons or diced bacon 10 cl white […]

  • Les Cassolettes d’Escargots

    Les Cassolettes d’Escargots

    The next recipe…. already eaten here by one resident from Perth, and he requested the recipe to try out on the natives:- “I wanted to thank you Nick for the snails recipe. We had 12 guests for Sue’s 60th Birthday, […]