Beef Bourguignon, a stew of beef slowly braised in red wine is a classic Burgundian dish that is worth all the effort to prepare. It’s…
I have fallen totally and utterly in love with Franck Dangereux Pissaldiere since making it in December. Slowly caramelised onions, thyme, olives and anchovies work so beautifully together…
I have been drooling over this recipe for quite some time, and its Franck Dangereux from the Foodbarn’s ‘hands-down favourite dish of all time’. As one of…