Focaccia is not a particularly complicated or onerous recipe to make, but this cheat version is even easier, and it came about when we found ourselves with leftover balls of ready-made pizza dough after a recent home-made pizza party for family. Whilst we often make the dough from scratch, buying the ready-made frozen kind is great for lazy days. Not wanting to waste the left...
These Tomates Farçies (stuffed tomatoes) from Henry Harris’ The Racine Effect (Amazon UK | Bookshop.org) are an absolute delight – hollowed out tomatoes stuffed with a filling of minced veal a...
Tarte Vaudoise is a very indulgent cream tart from the Vaud canton (region) of Switzerland, which shares a border with France. A simple but very rich cream filling pairs with a wonderfully crumbly short pastry base – it’s one of those dishes that is somehow way more than the sum of its parts. The recipe is from Henry Harris’ The Racine Effect (
Bavette et Sauce Saint-Marcellin (flank steak in Saint-Marcellin cheese sauce) is a classic French bistro menu item, and we’ve spent many a holiday in France enjoying this very dish, often from simple prix fixe menus in small, family-run neighbourhood restaurants. This recipe is from Henry Harris’ The Racine Effect (
I adored Henry Harris’ Racine, a classic French restaurant located in in Knightsbridge, and went several times in the years before it closed (in 2015). You can read about three of those visits here (le grande bouffe) and here (