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I’ve adapted this from a recipe in The New York Times, which was first pu
Ingredients (Serves 4) ◆ 1 onion, chopped ◆ 1 courgette, chopped ◆ 300g broccoli, broken into florets ◆ 1.2 litres (2 pints) vegetable stock ◆ 80g frozen peas ◆ 150g spinach, thoroughly washed ◆ 150g
Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of
Ingredients 300g new potatoes, scrubbed(Charlotte potatoes are good)Drizzle of organic rapeseed oilFlaky sea salt and freshlyground black pepper3 tbsp cider vinegarFew knobs of grass-fed butter150g Co
Satisfying dishes are made all the more flavourful with the warmth of rich sauces and spices
Enjoy perfect potatoes any time, from delicious lunches to family dinners
Ratatouille is a favourite late-summer side dish, but adding a layer of cheese sauce transforms it into the star of the show. All you need is some crusty bread to mop your plate with. You can prepare
