Chocolate Soufflé Tart
Chocolate Soufflé Tart
This is a yummy, easy chocolate dessert perfect for Easter. The tart rises in the oven and then sinks as it cools which makes the middle sticky and gooey! It’s quick to make and you can make it even quicker
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Quail & Chestnut Pies
Pithiviers de Cailles et Marrons A pithivier is usually a sweet puff-pastry-based pie enclosing a fruit or almond frangipane filling. I have given it a savoury twist here, filling the pastry with chicken and quail mousse, chestnuts and cabbage. While
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Manu’s advice on the cooking skill everyone should master
Macleans Mums ask Manu “what is the main thing everyone should learn in the kitchen?”
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Manu’s advice for cooking a roast
Macleans Mums ask Manu about his tips for a roast.
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Roast Beef
We French stole this from the English — and made it better! Some words of advice; don’t cook your roast past medium-rare, and let it rest for at least 15 minutes before carving.
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Tarte Tatin
This is another of my mum’s recipes — the secret is to cook the apples slowly and gently in the caramel. The juices of the apples mix with the caramel and then evaporate to leave a deliciously thick syrup. We
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Goat’s Curd and Baby Beet Salad
Chances are you will have seen this salad on various menus in many different ways — this is my version. The crunchy, tangy flavours of the different beetroots are perfect with the creamy goat’s curd. Make this your own dish
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