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More than a roast: italian Porchetta, nduja and sage

Porchetta

This Italian porchetta is a celebration of craft and quality, where each ingredient plays a starring role. It begins with a premium pork belly, skin on, thick, well-marbled, and perfect for achieving that signature crackling. The meat is generously layered with a vibrant herb paste made from fresh rosemary, sage, lemon zest, and toasted spices, ground together with rock salt and olive oil for maximum flavour infusion.

Optional but irresistible is a layer of ‘nduja paste, bringing a subtle heat and smokiness that deepens during the long, slow roast. Cooked at 90°C for 12 hours, the meat becomes unbelievably tender, rich, and aromatic. A final blast of high heat crisps the skin to a golden, blistered finish that crackles under the knife. “A celebration of an Italian humble origins, elevated by technique, simple in appearance, complex in flavour, and impossible to resist.”

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Gambero rosso, a sicilian tresure

Gambero rosso

Whether it’s the Gambero Rosso of Sicily, Carabineros of Spain or the Aka Ebi of Japan, red prawns have earned their reputation as a luxury ingredient. Red Prawns are among the ocean’s most prized delicacies, instantly recognisable by their vibrant crimson shells and celebrated for their rich, sweet flavour and melt-in-the-mouth texture. Found in deep waters across the Mediterranean, Atlantic, and parts of the Pacific, these crustaceans are beloved by chefs and gourmets alike for their remarkable depth of taste and culinary versatility.

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Canelé, a seductive gem of Bordeaux

Canelé

With their dark, caramelised shells and soft, custardy interiors, Canelé are small French pastries that hold centuries of tradition in a single, hypnotic bite. Born in the wine cellars and convent kitchens of Bordeaux, canelés (pronounced kah-nuh-lay) were once made by nuns using leftover egg yolks from local winemakers who used egg whites to clarify their barrels. What began as a humble treat has since become a symbol of craftsmanship, patience, and quiet indulgence.

Their earliest ancestors, canauliers, were produced as early as the 15th century by guild bakers in Bordeaux. Over time, the recipe evolved with the addition of rum and vanilla, and by the 20th century, the modern canelé, with its signature beeswax-coated crust, emerged as an emblem of the region’s pastry heritage. canelés is not a rushed affair. It’s a dance of contrasts: hot and cold, crispy and creamy, rustic and refined. The process invites you to slow down, let the batter rest, and trust the alchemy of time and heat to transform a simple mixture into something transcendent.

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Leeks, goat curd, wild garlic, smoked almond

Leeks

This Sous-Vide Leeks with Wild Garlic and Smoked Almonds recipe proves that you can create something incredible with just a few simple ingredients. By cooking the vegetables sous vide, you enhance their natural sweetness without needing complicated techniques or many extras. The wild garlic adds a fresh, earthy flavour, while the smoked almonds offer a delightful crunch. This dish highlights the idea that with minimal ingredients and basic cooking methods, you can create something truly special, showing that you don’t need much to make a great meal.

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Bouillabaisse: the culinary pride of Marseille

Bouillabaisse

Bouillabaisse is more than just a dish, it is a culinary tradition, a symbol of Marseille, and a love letter to the Mediterranean. This iconic French seafood stew originated as a humble meal prepared by fishermen along the rocky coast of Provence. Using the fish they could not sell, often bony, tough, or oddly shaped, they created a fragrant broth infused with local herbs, saffron, and spices.

The roots of Bouillabaisse trace back over 2,600 years, when Greek settlers founded the port city of Massalia (modern-day Marseille) around 600 BCE. Historians believe these early Greeks ate a simple fish stew called kakavia, made by boiling small fish with herbs and seawater. Over the centuries, as the region became a melting pot of Roman, Arabic, and Spanish influences, the dish evolved into what we now know as Bouillabaisse.

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Baguette: The Heart and Soul of French Baking Tradition

Baguette

The baguette, a symbol of French culinary tradition, is more than just a loaf of bread; it is a cultural icon. With its distinctive long, golden-brown crust and soft, airy interior, the baguette has been an integral part of French life for centuries. Its origins can be traced back to the early 19th century, although its exact beginnings remain shrouded in mystery. Some attribute its creation to Napoleon Bonaparte, who reportedly wanted a more portable bread for his soldiers. Others suggest it evolved from earlier French bread styles, influenced by the industrialization of baking in the late 1800s.

Regardless of its precise origins, the baguette became a staple of French daily life, celebrated for its simplicity and versatility. It is often associated with the French ethos of “terroir,” or the connection between food and the land. Today, it continues to be a beloved bread, enjoyed worldwide for its perfect balance of crunch and tenderness.

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Jambon persillè…a glorious classic with a refined touch

Jambon Persileé

Jambon persillè Terrine is a classic French dish that celebrates the art of slow cooking and rustic charcuterie. Originating from the French countryside, terrines were traditionally crafted as a way to preserve and showcase rich, flavorful cuts of meat. This dish transforms the humble ham hock, an often-overlooked yet deeply flavorful cut, into an elegant and satisfying appetiser.

The beauty of this recipe lies in its simplicity and ease. With just a few ingredients and a long, gentle cooking process, the meat becomes incredibly tender, while the natural collagen from the skin gives the terrine a silky, melt-in-the-mouth texture. The addition of fresh parsley adds a bright, herbal note, perfectly balancing the richness of the meat. Once chilled and set, the terrine slices beautifully and pairs wonderfully with tangy cornichons and sweet French honey mustard, creating a delightful contrast of flavours.

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Tart au citron… an unforgettable dream

citron tart

Tart Au citron is a dessert that never fails to impress, and personally, it’s one of my all-time favourites. I love the contrast between the zesty lemon filling and the sweet, caramelized meringue. The crisp pastry base provides the perfect foundation, creating a harmonious bite that’s both rich and refreshing.

What makes this dessert even more versatile is how easily it can be adapted to seasonal fruits. While lemon is a classic, you can switch things up with: Raspberry curd for a tart and vibrant twist. Passion fruit curd brings a tropical and exotic flair. Blood orange curd, offering a sweet and slightly bitter contrast, perfect for springs. Mixed berry compote, layered beneath the meringue for an extra burst of fruity sweetness.

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