With Unsalted Butter

Last week in our bistro chef Lou decided to make mini pineapple tart tatins for dessert. I really enjoyed the combination of the sweetness of the caramel with the tartness of the fresh pineapple. This definitely wouldn’t work using canned pineapple. Ingredients (for 8 mini tarts): 1 fresh pineapple – peeled, eyes removed, cut into […]

For our birthday last Friday we had planned to serve Christmas cake (the ones we were selling) with the bubbles. However on Thursday morning a customer bought all our cakes so we had nothing. After an initial panic I asked Lou if he could make something. But what? I subscribe to David Lebovitz’s blog from […]

With the start of the strawberry season our daughter Frances decide to add strawberry tarts to her repertoire of tarts that she bakes every week in our La Cigale kitchen. We sell them during the weekend on the bakery counter and during the week in the café. She’s come up with her own version of […]

Tarte Tatins are an incredibly delicious and easy dessert, especially with the use of the Emile Henry Tarte Tatin set, which yields perfect results every time. Remember, you can use whatever fruit you desire for this dessert or alter the recipe slightly to create a savoury tarte. Ingredients for a 20-22cm x 5cm Emile Henry […]

This is currently one our favourite fish meals – the skate wings are quick and easy to cook and have a delicate flavour. On top of that they’re very good value. Jimmy usually has skate every Saturday and Sunday at the Market.  It’s becoming more and more popular as customers realise how lovely it is. […]

We love eating fresh mussels. They can be cooked a variety of ways whether as part of another dish or a meal by themselves and, on top of the fact that they taste good, they’re extremely good value. This recipe is great as a starter or excellent as a main meal. It’s one of those […]

Duck breasts are easy to prepare and cook if you’re looking to something to impress. I really like having a sauce made with seasonal fruit to go with the duck. In summer it’s red berries and Cassis and it autumn fresh figs and Port.
This is a recipe I found in Williams and Sonoma ‘Paris’which was […]