Mushroom & lemon pasta

For ➍
3 tbs olive oil

1 onion, finely chopped

7 cloves garlic, finely chopped

250 g chestnut mushrooms, sliced

250 g pasta (penne, rigatoni, spaghetti, farfalle)

250 ml vegetable cooking cream

1 tbs thyme

½ ts black pepper

1 tbs nutritional yeast flakes*

1 tbs miso paste

100 g cherry tomatoes, cut in half

15 g basil + extra for garnish

zest 1 lemon

1 tbs lemon juice

Cook the pasta in plenty of salted water. Drain.

Meanwhile, heat 2 tbs oil in a large frying pan over medium heat. Add the onion, garlic and mushrooms. Bake for 10 m, stirring, until most of the moisture from the mushrooms has evaporated.

Add the cooking cream, thyme, black pepper, nutritional yeast*, miso paste, tomatoes, basil, the lemon zest and lemon juice to the mushrooms. Stir and let simmer for 2 m. Then add the pasta and 1 tbs olive oil.

Garnish with extra basil and possibly vegan Parmigiano*.

* Replace with Parmigiano for a non-vegan version.

Tagliatelle with dill & mushrooms

For ➋ 

25 g dill 

125 g grated Parmigiano 

25 cl whipped cream 

200 g king oyster mushroom* 

150 g brown shimeji or other small mushrooms* 

30 g chanterelles or other wild mushrooms* 

30 g butter 

3 tbs olive oil 

250 g tagliatelle or fettucine 

Chop the dill and Parmigiano into a fine crumb in a blender or food processor. Pour into a pan, add the cream and bring to the boil while stirring until the cheese has melted. Cover the pan, remove from heat and set aside. 

Cut the oyster mushrooms into 3 mm thick pieces. Clean the other mushrooms and remove the feet. Melt the butter in a shallow pan over medium heat. Fry the king oyster mushroom in 3-4 m until done, add the remaining mushrooms and fry for another 3 m. 

Bring a deep pan of water to the boil, add generous salt and cook the pasta al dente. Drain and return to the pan and toss in the cream, herbs and cheese mixture, followed by the fried mushrooms. 

Divide the dish between two plates. 

* Use any kind of mushrooms you have on hand. Chestnut and small white mushrooms are also fine. Divide the dish between two plates.

Poulet au fenouil (French fennel chicken)

For ➍
800 g boneless skin-on chicken thighs
1 ts salt
black pepper to taste
2 tbs flour
1 tbs olive oil
2 cloves garlic, minced
1 medium red onion, sliced
baby fennel, trimmed & halved lengthwise (reserve any leaves for garnish)
1 bay leaf
25 cl dry white wine (like sauvignon blanc)
2 tbs crème fraîche*

Cut chicken into manageable pieces (10x10 cm).
Sprinkle the salt and pepper onto both sides of the chicken. Then dust evenly with the flour.
Heat the olive oil over medium-high heat in a heavy bottomed pot such as a Dutch oven. When the oil is hot, add the chicken, skin-side down in a single layer (if all the chicken doesn't fit, divide it into two batches to brown). Let the chicken brown undisturbed until a brown crust forms on the bottom, about 4-5 m).
Flip the chicken and brown the other side (another 4-5 m). Transfer the browned chicken to a bowl and repeat with the rest of the chicken if necessary.
Add the garlic to the pot and sauté until fragrant.
Add the onions, fennel and bay leaf to the pot and then add the wine. Return the chicken to the pot. Partially cover with a lid and braise over low heat. Check the chicken after 20 m, if there is still a lot of liquid in the pot, continue cooking for another 10-15 m until the chicken is tender and the liquid has reduced to a thick sauce.
Add the crème fraîche to a small bowl and whisk in some of the hot braising liquid. This step tempers the crème fraîche and prevents it from curdling. Pour this tempered crème fraîche back into the pot and stir to combine.
Serve the chicken with some chopped fennel leaves.

*Replace with yogurt

Plate pie with celeriac, chicory, pears & gorgonzola

For ➍
270 g fresh puff pastry
125 g crème fraiche
1 celeriac
3 stumps witloof / endives
150 g gorgonzola
2 Conférence pears
50 g unroasted walnuts

Preheat the oven to 200 ° C. Roll out the puff pastry and the accompanying baking paper over a baking sheet. Divide the crème fraîche over it.
Peel the celeriac and cut into 1 cm cubes. Cut the bottom of the witloof, halve the stump lengthwise and remove the hard core. Cut the half stumps in half lengthwise.
Divide the celeriac and witloof over the puff pastry. Cut the gorgonzola into cubes and divide over the vegetables. Bake the plate in the oven for 25 m until done.
Peel the pears, remove the core and cut the flesh into cubes. Spread the walnuts over the pie.

Korokke (Japanese meat croquette)

For ➍
vegetable oil
½ onion, finely chopped
150 g mixed minced beef (beef/pork)
2 tbs soy sauce
2 tbs sugar
500 g potatoes
5 cl full cream
salt
flour
some eggs, knocked loose
panko

Heat a dash of oil in a pan, fry the onion and fry the minced meat in a few m until golden brown. Add soy sauce and sugar and cook on a low heat. Stir frequently. Turn off the heat as soon as the cooking liquid has completely disappeared.
Boil the potatoes and puree them. Add the cream and minced meat. Mix well and season with salt.
Make croquettes in a shape as desired.
Place 3 dishes with flour, eggs and panko on the worktop. Roll each croquette first through the flour, then through the eggs and finally through the panko.
Heat the frying oil at 170°C and fry the croquettes golden brown.
Drain the croquettes on kitchen paper and serve immediately (with rice and a green vegetable salad).

Japanese style poached salmon

For ➍
600 g skinless salmon filets
150 g portobello mushrooms, finely chopped
3 tbs finely chopped yellow onions
20 cl mirin, sake or dry white wine (or add some water)
15 cl heavy cream*
2 tbs butter*
1 tsp fresh (or ¼ tsp dried) tarragon, finely chopped
¾ tsp salt
¼ tsp pepper

Rinse salmon and pat dry with a paper towel. Cut filet into 4 equal portions.
In large skillet, arrange mushrooms and onions covering bottom of pan. Place salmon pieces on top.
Pour sake and water over salmon and bring to a boil over medium-high. Cover, reduce heat to medium-low and gently simmer 3-5 m or only until salmon is slightly undercooked. Remove salmon from pan, transfer to a plate, cover with tin foil, and set aside.
Increase heat to medium-high and continue to boil mushrooms and onions until the liquid has reduced to 40 cl.
Add any extra juices from salmon plate, stir in heavy cream*, butter*, tarragon, salt, and pepper. Reduce heat to medium and continue to cook 10-15 m until liquid has reduced to 10 cl. Season with salt and pepper to taste. Remove sauce from heat and set aside.
Transfer salmon to individual serving plates, spoon mushroom reduction sauce on top of salmon. Serve immediately.

*Omit cream and butter.

Oeufs en cocotte (eggs in pots)

For ➍
150 g crème fraîche
salt & freshly ground black pepper
pinch nutmeg
handful of chopped dill
4 free-range eggs
red lumpfish roe
small sprigs of dill

Preheat the oven to 180°C.
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 m or until the egg yolks are set to your liking.
If you like, finish each serving with a ts of red lumpfish roe and a sprig or two of dill.
Serve it with plenty of crusty bread.

*If you like, you can add chopped mushrooms, ham, smoked salmon or cherry tomatoes after the crème fraîche, or a spoonful of pipérade.
You can also throw in almost anything savoury you find in your fridge. Try swapping the dill for parsley, basil or coriander, or spice things up with a dash of Tabasco or chilli sauce.

Creamed chicken with mushrooms

For ➍
2 chicken breasts, cut in half
75 g mushrooms
2 tbs flour
2 tbs grated + 35 g Parmigiano cheese
1 ts salt
1 pinch pepper
1 tbs olive oil
1 tbs olive oil from dried tomatoes
2 ts garlic, chopped
200 g sun-dried tomatoes, chopped
37.5 cl cream
2 tbs fresh basil
2 ts Italian herbs

Mix flour, grated cheese, salt and pepper. Coat 2 chicken breasts in this preparation.
Heat 1 tbs olive oil.
Add the chicken breasts, cook for 5 to 6 m, or until the fowl is browned on both sides. Keep warm.
Heat 1 tbs olive oil, and add dried tomatoes, the sliced ​​mushrooms and 2 ts chopped garlic.
Cook for a few m. Reduce heat, and add cream*. Leave to simmer. Add fowl. Simmer for 20-25 m, or until chicken is weel cooked..
Simmer until thickened. Add 35 g Parmigiano cheese and 2 tbs Italian herbs.
Serve with the chicken. Sprinkle 2 ts fresh basil on top.
Serve with good pasta al dente or  warm bread.

*Or use  half milk, half creamy goat cheese.

Cocotte de poulet au cidre (French chicken stew with cider)

For ➍
1 large chicken, cut in 6
pepper & salt
1 tbs butter or oil
250 g mushrooms, quartered
2 thick slices salted bacon, diced
3 celery stems, diced
50 cl cider
5 sprigs lemon thyme
2 leaves laurel
10 cl cream*
1 tbs mustard
parsley, cut

Heat the butter or oil in a large pot. Add the chicken pieces. Add salt and pepper. Brown lightly. Remove from the pot.
Add the mushrooms, bacon and celery to the pot. Sauté for a few m.
Put the chicken pieces on top. Add the cider. Add the thyme and laurel.
On low fire, cook for 1.5 h**, half covered.
Remove the meat and thicken the sauce. Add the mustard and cream. Add the chicken pieces. Sprinkle with parsley.
Serve with a crispy baguette*** to dip the sauce.

*Use fresh creamed goat cheese (or Philadelphia cheese) instead.
**Reduce cooking time with smaller or fewer pieces to 45-50 m, such as a pair of chicken legs of +/- 500 g.
***Bake or toast slices.

English chicken casserole

For ➍
2 tbs vegetable oil
8 chicken thigh fillets
6 shallots, peeled & quartered
2 carrots, peeled & sliced thickly
110 g white mushrooms, cleaned & thinly sliced
8 new potatoes, scrubbed & quartered
1 l chicken stock
1 tbs roughly chopped flat parsley leaves, plus leaves for garnish
12 black olives, stoned
2 tbs crème fraîche
bread

Heat a large oven-proof casserole over a medium heat being careful not to make it too hot or the oil will smoke. Add the oil to the casserole and raise the heat slightly until hot but again, not smoking.  Add 4 of the chicken thighs and turn the thighs constantly in the hot oil until browned all over. Remove from the pan, place on kitchen towel to drain and keep to one side. Repeat this with the remaining 4 thighs.
Once the thighs are browned, to the hot pan add the quartered shallots,  sliced carrots, sliced mushrooms and the quartered potatoes . Stir thoroughly to make sure all the vegetables are covered with the oil.
Return the browned chicken thighs to the casserole,  pour the chicken stock over. Cover the casserole with a tight-fitting lid and cook for 20 m on a medium heat, the casserole should be bubbling but not boiling fiercely.
Add the parsley and olives, cover again with the lid and cook for a further 15 m or until the potatoes are tender, when pierced with a sharp knife.
Remove from the heat the casserole from the heat, stir in the cream, garnish with the parsley leaves.
Serve with crusty bread, a must for mopping up the lovely juices.

*Change the herbs to tarragon which is a classic herb for chicken.
Remove the olives and crème fraîche, adding canned borlotti or haricot blanc beans instead.
Keep the olives but remove the crème fraîche and add a can of drained chopped tomatoes.

Mouclade charentaise (French mussels with Pineau)

For ➍
1.5 kg moules de bouchot*
1.5 shallot
½ clove garlic
½ bouquet garni
15 cl Pineau des Charentes**
30 g butter
3.5 g curry powder (or curry paste)
½ egg yolk
65 g double cream
½ bush flat parsley

Remove the threads between the mussels, then wash in two baths of cold salted water. Keep them cold.
Wash and pluck the parsley, then chop finely.
Peel and chop the shallots. Crush the garlic with the palm of the hand.
Melt the butter in a casserole. Add the shallots, the crushed garlic clove and bouquet garni. Once the shallots are translucent, add the Pineau.
Put the mussels in the pot, cover and increase heat. Then cook for 2 m. Stop cooking from the time the mussels are open.
Filter the mussel juice, add curry and reduce by ⅓. Arrange the mussels in their lower shells in a baking dish.
Preheat the oven to 200°C.
Mix the egg yolks and cream. Mix with the mussel juice without bringing it to a boil. Add chopped parsley and adjust the seasoning.
Pour over the mussels, then bake at 200°C for 4 m.
Serve immediately.

*Use North Sea mussels instead.
*Use white wine instead.

Moules de bouchot de la baie du Mont Saint-Michel au cidre (French mussels Mont Saint-Michel way)

For ➍
2 kg moules de bouchot*
6 dl Normandy cider (or white wine)
3 red onions, finely chopped (or shallots)
3 cups finely chopped parsley
60 g flour
60 g unsalted butter
3 dl cream
pepper

Clean the mussels. Remove the threads between the mussels, then wash in 2 baths of cold salted water. Keep them cold.
Pour ½ of the cider into the pot, add the mussels and pepper, then cook over high heat. When the mussels are open, remove them from the pot and strain the mussel juice.
Reserve the juice and keep the mussels warm. Place the butter in a pan, then add the chopped onions, cook until they become golden. Add flour, stirring with a wooden spoon to avoid lumps, then gradually pour in the cooking juices, cider and reduce to ⅓.
Stir in the cream, stirring, parsley, make a broth and remove from heat.
Serve and top the mussels with the cream sauce.

*The 'moules de bouchot' are cultivated on wooden stakes planted in the sea to avoid predators. It produces small, delicious mussels. A shipwrecked Irish or Scott seems to have invented the poles to hunt birds in the 13th century, but when mollusks attached themselves to the wood, it became a better trade. It was widely spread along the French Atlantic coast, and was regulated in the late 17th century. After WWII, the production was reactivated in Vivier-sur-mer, and has become a main succes in Normandy, followed by new mussel fields on the Atlantic shores.

No-churn coffee ice cream

For ➓ dl
30 cl heavy or double cream, well-chilled*
175 g sweetened condensed milk
2 tbs instant espresso powder
2 tbs espresso liqueur

Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture. Fill two 50 cl airtight containers, and freeze for 6 hs or overnight. Serve straight from the freezer.
Serve with a chocolate sauce or with little brioches.

*Or use mascarpone.
**Variations:
-vanilla flavour: 1 ts vanilla extract
-ginger flavour: 100 g stem ginger, chopped, plus 4 tbs syrup from the jar
-coffee & brandy flavour: 2-3 tbs coffee essence, 2 tbs brandy
-raspberry flavour: 15 cl sieved raspberry purée (you could also use strawberry)
-rum & raisin flavour: 100 g raisins soaked in 4 tbs rum for 2 h

Cod en papillotte with asparagus & mushrooms

For ➍
4 cod fillets
8 white asparagus
100 g white mushrooms
1 bunch scalions
1 lemon
1 dl cream

Peel the asparagus and keep the peel. Cut the asparagus diagonally. Cook until al dente in boiling salted water.
Cut the mushrooms into quarters and blanch them briefly in the cooking water from the asparagus.
Keep the cooked vegetables separately and add the asparagus peel to the cooking water.
Reduce by half and pour through a sieve. Add the lemon juice and the cream and bring to boil.
Grease 4 pieces of aluminum foil with butter. Put cod fillets on and arrange the vegetables with a few few spoonfuls of sauce.
Close the papillotes. Bake for 10 m on the BBQ.
Open. Garnish with the chopped spring onions and serve immediately.

Read tip on cooking asparagus.

Penne rosé (pasta with creamy tomato sauce)

For ➍ or ➏ as a starter
12,5 cl tomato sauce*
12,5 cl whipping cream
small clove of garlic, chopped
salt & pepper
15 g Parmigiano cheese, grated
400 g penne

Bring the water to the boil, salt it, and add the penne.
Heat the tomato sauce and garlic in a small saucepan. When the pomarola starts to boil, stir in the cream and heat through, being careful not to let the sauce burn. Season it to taste and turn off the heat.
When the pasta's cooked, drain and transfer it to a bowl.
Stir in the sauce and the cheese, and serve.

*Use home made Tuscan pomarola tomato sauce instead of the quick one with butter and onions.

Baked tiger prawns & green tagliatelle

For ➍
20 tiger prawns
soft spices (paprika & curry)
olive oil
salt & pepper
200 g green tagliatelle
1 dl cream
2 glasses of white wine
1 shallot
2 cloves garlic
fresh parsley

Cut the shallots into brunoise. Add the wine. Boil and reduce to ¼.
Add the cream. Reduce until you got a thick sauce, thicken with a few cubes of cold butter, season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente. Drain and finish with some olive oil.
Bake the tiger shrimp in a pan with olive oil and crushed garlic. Season with salt, pepper and sweet spices. When they are cooked, garnish with chopped parsley.
Serve the tagliatelle with tiger prawns and sauce.

Mexican hot chocolate with tequila & cayenne

For ➋ servings
70 cl milk
125 g premium dark chocolate, broken into chunks
6 tbs cocoa
2 tbs cane sugar
⅛-¼ ts cayenne (or paprika)
12 cl tequila (or white rum)
10 cl heavy whipping cream
ground cinnamon for garnish

Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.
Add the chocolate, the cocoa and the sugar.
Heat until the chocolate dissolves, whisking to combine all ingredients.
Season with the cayenne pepper. Start with ⅛ teaspoon and season to your taste.
Pour the warm milk into 2 large mugs and add 2 oz of tequila.
Top with whipped cream. Sprinkle whipping cream with cinnamon.

Minty white chocolate mousse

For ➍
100 g white chocolate
8 tbs (1¼ dl) fresh cream
1 bunch mint leaves
4 eggs, separated
fresh or candied mint leaves to garnish

Melt the chocolate in a bain-marie.
Meanwhile, heat the cream with about 8 mint leaves gently in a small pan. Remove the pan from the heat and let the mint leaves soak for a few minutes.
Stir the egg yolks into the melted chocolate.
Beat the egg whites into stiff peaks.
Remove the mint leaves from the cream and beat the cream into the chocolate mixture.
Fold the egg whites into the chocolate mixture to create a light mousse.
Spoon the mousse into fine glasses or cups. Put them in the refrigerator for 2 to 3 h.
Decorate with a sprig of mint or a sweetened mint. Serve with thin wafers or biscuits.

Microwave cake with ganache frosting

For ➍-➏
10 cl sunflower oil, plus extra for pan
175 g caster sugar
140 g plain flour
3 tbs cocoa
3 ts baking powder
2 large eggs
1 ts vanilla essence
chocolate sprinkles, to serve
for microwave ganache:
100 g dark chocolate, broken into pieces
5 tbs double cream

Grease a 22 cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
Mix sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 10 cl hot water until combined.
Add liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
Microwave on full power (800 watts) for 7 m. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean it is ready. Allow cake to stand for 5 m, then remove cling film and turn out onto a cooling rack.
For the ganache, melt the chocolate on half power (600 watts) for approximately 2 m, stirring every 30 s until melted. Add the cream and mix thoroughly until smooth and glossy.
Once the cake is cool, spread over the ganache and scatter with the sprinkles.
Serve. The cake will keep for up to 3 days in an airtight container.

Chilled pea soup with tarragon & radishes

For ➍
1 tbs unsalted butter
1 large shallot, finely chopped
30 cl (chicken) stock
salt & freshly ground black pepper
600 g shelled peas [unfrozen]
5 cl crème fraiche
1 ts finely grated lemon zest
fresh tarragon
sliced radishes

Melt the butter in a small saucepan over medium heat. Add the shallots and sauté until translucent without browning, 3-4 m. Add the broth, ½ ts salt and ½ ts black pepper and simmer 2 m. Remove from heat and cool to room temperature.
While the stock is cooling, bring a large pot of salted water to a boil. Add the peas and cook until peas are tender, 2 to 3 m. Drain and rinse under cold water or shock in ice water to prevent further cooking.
Combine the half of the cooled stock and peas in the bowl of a food processor. Process until very smooth. Add additional stock a little at a time and process to achieve desired consistency. (The soup should be a little thick and not too runny).
Transfer to a bowl, and taste for salt and pepper. Whisk the crème fraiche and lemon zest together in a small bowl. Gently stir into the peas, leaving light traces of the cream visible. 
Carefully divide among 4 serving bowls. Garnish with snipped or whole tarragon leaves and sliced radishes.