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Category: Accompaniment

Pommes de terre en daube

22 February, 20073 April, 2010 Veronica Leave a comment

From Richard Olney’s ‘Simple French Food’. There’s nothing simple about many of his recipes, or his convoluted prose, but this is an exception to the rule.

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Peperonata

22 February, 2007 Veronica Leave a comment

A versatile dish that’s a good way of using up a glut of tomatoes.

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Fèves aux lardons

22 February, 20073 April, 2010 Veronica Leave a comment

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Creamy roast potatoes

22 February, 2007 Veronica Leave a comment

An excellent accompaniment to a roast. A useful characteristic of this recipe when entertaining is that you can cook the potatoes in advance, and then just put them in the oven for 10-15 minutes while the meat is resting.

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Yorkshire Pudding

21 February, 200726 December, 2020 Veronica 1 Comment

Yorkshire puddings 2

As recorded in a Yorkshire kitchen. Photos taken in haste, they are too good to leave hanging around!

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Tomates à la crème

21 February, 20073 April, 2010 Veronica Leave a comment

From Edouard de Pomiane via Elizabeth David, who says it ‘makes tomatoes taste startlingly unlike any other dish of cooked tomatoes’.

We had it as a starter but we reckoned it would be fab with some nice fillet steak – or with roast/grilled lamb.

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