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Easy eats
We love these recipes from Bake Off’s Manon Lagrève, who
Ingredients (Serves 1) 1 large potato, peeledand cut into chunks1 tbsp olive oilSalt and freshlyground black pepper1 poussin, preferablycorn-fed Large pinch of driedthymeGrated zest and juiceof 1 lemo
Born in Brittany, France, Eric began his culinary journey working as a chef for the French Navy before moving to the UK in 1989 to work with legendary chefs such as Albert and Michel Roux. In 1995, Er
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
Serve our moreish mushroom bourguignon pithivier as a vegan main course. You could make the filling up to three days ahead, then assemble the pithivier on the day. SERVES 8 PREP 40 mins COOK 1 hr 30 m
■ Serves 4 ■ Prep 10 mins ■ Cook 45 mins 1 broccoli (about 350g), floretscut into bite-sized pieces,stalk cut into 1cm chunks2 leeks, finely sliced (about 350g)½-1 tsp chilli flakes (optional)2 tbsp o
Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea
