7 May, 2007

Poule au riz au safran

This is a wonderfully old-fashioned and comforting dish, from one of my favourite cookbooks, Plats du Jour by Patience Gray and Pimrose Boyd (published 1957). I can’t recommend this book too highly; it’s so old-fashioned that words like pizza and courgettes are printed in italics, and the recipes owe absolutely nothing to fashion and everything to love of good, simple food.

Anyway, you would normally use a boiling chicken for this, difficult to find nowadays, so just use a nice free-range chicken and reduce the poaching time.

Recipe for Poule au riz au safran »

21 February, 2007

Gigot aux haricots

A classic French dish, very sustaining.

Recipe for Gigot aux haricots »

21 February, 2007

Besuc al Horno

A summery Catalan recipe for those days when it’s too cold to eat in the garden.

Recipe for Besuc al Horno »

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