It’s quite long this week. Buckle up.
Many words on and many recipes from Raymond Blanc in The Telegraph, marking the release of his hefty Le Manoir aux Quat’ Saisons cookbook. Dishes of note, I thought, included a chocolate crémeux (like a torte tart) with lime butterscotch and hazelnut ice cream; peaches roast with lavender; and chicken liver terrine with spiced cherries.
In an amusing juxtaposition, Stephen Harris’s Telegraph column was about how he can’t be arsed with fancy French sauces, and finished with a hake, wilted lettuce, tapenade and quick tomato sauce recipe.
I took a fancy to a basil meringue with passion fruit recipe in the midst of an article about … Continue Reading