Tomatoes à la Provençale

I absolutely love tomatoes, but even so, a tasteless under-ripe specimen is a challenge to make into a delectable meal. You can make tomatoes confits which work wonderfully in salads, sandwiches or on platters, but this recipe originating from my time at Le Cordon Bleu is fantastic and casts the tomato as the star of…

At Last An Egg-Free Frangipane

This is the recipe for the frangipane layer used in the Knockout Pear and Almond Pastries that I posted yesterday. I thought it was probably worth posting the recipe for just the frangipane as I’ve never before developed a suitable egg/dairy-free recipe. Frangipane is basically a delicate almond paste that can be used as a filling…

Scrummy Shortbread

I felt rather proud seeing Claire Clark (my Patisserie tutor from Le Cordon Bleu) as a judge on Masterchef last night. She was an incredibly nice and inspiring teacher and many of her recipes have been staples over the years. In fact it’s her lemon cake recipe that I turn to for every birthday that…

Patisserie, but not as you know it

Attending Le Cordon Bleu was one of the most amazing experiences possible and I learnt to cook some truly wonderful food. But shortly after, on an extended trip to India I decided to attempt my life-long aim of becoming a vegetarian, and since then I have never looked back. Obviously, that meant I could no…