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Clafoutis

Despite a mouthful of fillings, I don’t really have a sweet tooth and so tend not to delve into the sugary world of desserts, afters and puds. However, we had a friend over for a boozy Sunday lunch and this Hugh Fearnley-Whittingstall-Clafoutis-Recipe had caught my eye in the Guardian the day before.

Seafood with Chickpeas

To distract herself from the terror of the flight back from Madrid, Blogger D bought a Spanish food magazine called ‘Cocina Viva’. This dish was cobbled together/expertly assembled via a combination of close scrutiny of the photograph and a bad translation of one of the recipes. Despite this, it turned out to be a triumph. Serve with an Antony Worrall …