Category: Meat
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Slow Cooked Lamb Shoulder with Ras El Hanout
I was thinking about this the other day – does everyone have a signature dish? Is there a food you are known for? If you went to a pot luck or, if you’re a generous guest and you don’t like to turn up somewhere empty handed, what would be your dish of choice? For me,…
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Bangers and Mash with the Best Onion Gravy
Smoothies are all well and good, but I can’t escape the fact it is January. I didn’t expect the south of France to be sunshine and rainbows 12 months a year, but honestly, the other day it was warmer in Edinburgh than in Toulouse. And so, understandably, I’m in hibernation. The shutters are down, metaphorically…
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Comforting Miso Chicken Soup
If self-care had a physical form, it would be in the shape of chicken soup. You might be thinking that you self-cared yourself enough this Christmas – eating all that cheese would be anyone’s ideal form of self-care (besides anyone with lactose intolerance that is), all smug and warm like dipping into a bath of…
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The Ultimate Pigs in Blankets
France is big on the potted meats, as you are probably aware, and never more so than at Christmas. This time a year ago, I was complaining about the sheer amount of meat I’d been guzzling. I can’t say the same for this year though, and that is because I’ve been trying out an anti-inflammatory…
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Classic lasagne with three cheeses
Before you immediately click off this recipe because of course you know how to make lasagne, or you may be apologetically shrugging as if to say ‘so sorry Ally but my mum’s recipe for lasagne is unbeatable’, I’m just going to quickly say – you haven’t tried this lasagne. And I’m also going to place…
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The Best BLT
There’s been a change of plan. The essential guide to making your own French charcuterie board – taking us all one step closer to living with joie de vivre no matter where we are in the world – never got off the ground. Instead of cheese and cured meats, there came a vicious cold and…
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Juicy Carne Asada Steak with Loaded Nachos
Carne asada nachos isn’t the recipe I was expecting to post at this time of year, but here we are. Veganuary, which you may know or have heard of, has no doubt settled under my skin. My sub-conscious urges me to eat salad after a month of gorging myself (see last month’s confessions of a…
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French cooking: Tartiflette
I’ve eaten an eye-watering amount of processed meat recently. They say a diet of processed meat is bad for you, but when push comes to shove, I bet whoever ‘they’ are would submit to that meat coma with the rest of us. I emerged from this pork-induced fog after eating four-days’ worth of rillettes, saucisson,…
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Milk-roasted chicken with garlic & lemon
I don’t often use the word ‘mouthgasm’ to describe an incredible eating experience, but when I snaffled a wing of this milk-roasted chicken, its skin crisp and golden, interestingly ‘mouthgasm’ was the first word which popped into my mind, quickly followed by the experience itself. Describing a mouthgasm is somewhat obscene, so bear with me…
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How to make gyozas
When you move to France, gyozas aren’t the first foods which come to mind. I should be writing a diary about all the baguettes and eclairs I eat, not Japanese finger foods. For those who are interested, I eat a lot of baguettes, but we had one with lunch today and it was a BIG…