Recipes

A delicious and vegetarian spring roll recipe.

There is something so satisfying about making honeycomb. So few ingredients, but an explosion (literally) of flavours. I love its crunchy addition to the chocolate and caramel bark, as well as its golden colour.

The salted caramel replaces the vanilla, giving it a sweeter but more intense caramel flavour. Topped with a simple chocolate ganache it is perfect for Goûté (4pm snack time in France).

The purpose of a clafoutis is to highlight a delicious fruit. This clafoutis does just that, as well as being chocolatey to enhance the sweet pear flavour. We make clafoutis all day long at home. It is such a simplistic cake, easily made with basic pantry ingredients.

Classic but always adored, chocolate fondant is often an impressive dessert because of its warm and melting centre.

A combination of rich, sweet caramel with dark bitter chocolate, this hot chocolate is sheer indulgence.

These crumbly, sweet shortbread stars sit perfectly on the side of a super indulgent mug of Dulce de Leche Hot Chocolate.

Fresh brown crab is one of my all-time favourite things to eat, although I tend to save it for special occasions, that way it remains a proper treat.

Despite its gnarled appearance, celeriac is a popular and delicious vegetable which is super-versatile and easy to cook. Its flavour has a sweet nuttiness with a hint of celery. It really comes into its own in this wonderful, textured, autumn stew.

This soup is made by roasting sweet ripe tomatoes with garlic, thyme and olive oil. The resulting purée is incredibly delicious and can be bottled for the colder winter months.