This chicken casserole from the Beaujolais has become a favourite dish in Parisian bistros over the last few years. The quality of the vinegar is important, and it is also important that the vinegar be reduced over a high heat so the finished dish has an interesting tang rather than being too sharp.
This classic apple pie recipe is a family favourite.
Be generous with the apples. The special feature of this pie is that the apples are added to the pastry uncooked. They need to be tightly packed and piled high. They will subside somewhat as they cook.
This cock-a-leekie recipe appears in Scottish cookbooks dating from the sixteenth century.
Cock-a-leekie is a soup in which the chicken and shin of beef used to make the delicious broth are sliced back into the soup, to which are added leeks and plump prunes.
I have a much-prized edition of The Cook and Housewife’s Manual by Mistress Margaret (Meg) Dods, published in MDCCCXXXVII (1837), in which the author firmly rejects the prunes. ‘Prunes used to be put to this soup. The practice is obsolete.’ I am just as convinced that the prunes are essential. They complement the sweetness of the leeks, add complexity to the broth and look sensational: dark floating shapes among the white, brown and green.
These crab cakes are a very simple and popular way of using crab.
An old-fashioned combination but so delicious. The crêpes do need to be thin.