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Cooking guides, articles, countries, wines, cheese, breads and local beers
Practical component guides sit alongside articles, drinks, pairings and country pages, while complete meals remain easy to find.
Braised Leeks with Parmesan
Restaurant-style braised leeks with parmesan made simple: leeks cooked with white wine, stock, thyme, butter, lemon and p…
Braised Red Cabbage with Port and Orange
Restaurant-style braised red cabbage with port and orange made simple: red cabbage finished with port, orange zest, cinna…
Butter Braised Spring Greens
Restaurant-style butter braised spring greens made simple: spring greens cooked with garlic, vegetable stock, butter, lem…
Saffron Braised Fennel
Restaurant-style saffron braised fennel made simple: fennel cooked with saffron, white wine, stock, garlic, orange zest a…
Sweet and Sour Braised Red Onions
Restaurant-style sweet and sour braised red onions made simple: red onions cooked with red wine vinegar, sugar, thyme, bu…
Creamy Mashed Potatoes
Smooth, buttery mash built for gravy, pies, sausages and braised dishes.
Pommes Aligot
Elastic French cheese mash stretched with garlic, butter and melting cheese.
Espagnole Sauce
A deep brown French mother sauce made with brown stock, tomato, mirepoix and roux. It forms the base for rich meat sauces.