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.
Category: Accompaniment
Peperonata
A versatile dish that’s a good way of using up a glut of tomatoes.
Creamy roast potatoes
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.
Yorkshire Pudding
As recorded in a Yorkshire kitchen. Photos taken in haste, they are too good to leave hanging around!
Tomates à la crème
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.