RECIPe

CATALOGUE.

CINDERELLA POTATOES
Sides Kate Blenkiron Sides Kate Blenkiron

CINDERELLA POTATOES

Pommes Cendrillon (Cinderella Potatoes) is a recipe from famous French chef Roger Verge, a haute cuisine version of the humble jacket potato. A simple potato side dish typically served with grilled meats.

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CHICKEN POJARSKY
Mains Kate Blenkiron Mains Kate Blenkiron

CHICKEN POJARSKY

The ancestor of chicken nuggets, these delicious chicken snacks can also be made with fish. Chicken cutlets Pojarsky (Pozharsky in Russian) are the perfect finger food to serve to adults and kids alike. They have a delicious soft texture that resembles chicken nuggets, are very easy to make and only require a few ingredients.

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ONION AND MEAT TART
Starters FCA content editor Starters FCA content editor

ONION AND MEAT TART

The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made.

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BRITTANY QUATRE QUARTS
Baking & Desserts Kate Blenkiron Baking & Desserts Kate Blenkiron

BRITTANY QUATRE QUARTS

Brittany’s Quatre Quarts (Four Quarters) cake is a French version of the pound cake – a cake for total beginners and a great place to start if you have no knowledge of baking. All you need is 4 simple ingredients plus one flavouring of your choice.

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ALLUMETTES AU FROMAGE
Kate Blenkiron Kate Blenkiron

ALLUMETTES AU FROMAGE

Allumettes au fromage is a cheese pastry snack that is eaten during pre-dinner drinks in France.

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POULET A LA BRIARDE
Mains Kate Blenkiron Mains Kate Blenkiron

POULET A LA BRIARDE

Poulet a la Briarde – a delicious regional French recipe that celebrates sauteed chicken, cider, mustard and cream.

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