A classic pairing to serve for brunch or as a snack. The recipe is from “Le Pain Quotidien Cookbook” by Alain Gourmont and Jean- Pierre Gabriel.
A French bistro classic from ” Cook Simple” by Diana Henry. You can replace the walnuts with hazelnuts and the Roquefort with Cashel Blue or Gorgonzola.
My “go to” recipe for this delicious Persian herb frittata is from ” Persiana” by Sabrina Ghayour,
A rich chocolate cake for Christmas from Diana Henry.
This recipe from Yotam Ottolenghi is one of my favourite recipes for baked potatoes. I often leave out the walnuts, but it is up to you.
An easy recipe from Jill Dupleix’s ” Good Cooking”.
