Lentils and Peas with Thyme Yogurt
Lentils, tender peas and softened chicory are folded with crème fraîche and thyme. Serve warm over natural yogurt with crisp bread cubes.
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Lentils and Potato with Brown Rice
Lentils and brown rice are combined with tender potato, chicory and onion. Tarragon and parsley finish the dish.
Mushroom and Chicory Rice
Mushrooms, chicory, fennel and onion cook with olive oil and butter until tender. Brown rice is folded through and lemon wedges accompany the dish.
Mushroom and Leek Baguette Bites
Softened mushrooms and leek are folded with finely grated celeriac, cucumber, feta and tarragon. Serve on grilled baguette with lemon wedges.
Peach and Blueberry Cinnamon Mini Cakes
Peach dice and whole blueberries dominate these small, dense cakes with almonds, cinnamon and vanilla. The mixture is divided into square moulds and baked until the crumb between the fruit is set.
Pear, Almond and Cardamom Oat Cake
Pear slices top a soft oat cake scented with cardamom. Ground almonds enrich the crumb and a few chopped almonds finish the surface.
Potato and Mushroom Rice with Brie
Potato, mushrooms, tomato and onion cook with tarragon until tender. Brown rice is heated through, then Brie and chives are folded in.
Roasted Mushroom and Courgette Cream Sauce
Roasted vegetables are blended with thick crème fraîche, Dijon mustard and measured citrus. The result is a cool, spoonable sauce for vegetables or cooked dishes.
Roasted Pea and Potato Mustard Sauce
Lightly roasted green peas are blended with Dijon mustard, raw tomato, garlic and parsley. Boiled potato is mashed by hand and folded through the mixture to thicken this tangy vegetable sauce.
Roasted Potato and Pea Sauce
Tender raw green peas are blended with yogurt, parsley and chives for a bright green sauce. Roasted potato is mashed separately and folded through by hand, with red wine vinegar providing a tart edge.
Salmon and Lentil Soup with Asparagus
Salmon, cooked lentils and asparagus simmer in an onion broth infused with a little bay leaf. Crème fraîche and tarragon are stirred in at the end.
Salmon and Pea Toasts
Roasted salmon, tender peas and softened leek are folded with feta, parsley, thyme and herbs. The mixture is mounded onto grilled baguette toasts and served immediately.
Veal Quenelles with Tomato, Mushrooms and Olives
Delicate poached veal quenelles made with suet and a thick milk sauce, served in tomato sauce with mushrooms and brined olives.