Tags » Lardons

Frisee aux lardons

Frisee aux lardons: Balthazar Cookbook by Keith McNally, Riad Nasr & Lee Hanson, adapted by DG

Serves 2

  • 1 head of frisee, cored, rinsed, dried and torn into bite sized pieces…
  • 313 more words

Quiche me quick

We got back from a long New Year’s weekend on a farm clutching fresh eggs from the cuckoo marans that pecked around the muddy yard. I may have clutched them a little hard as one or two were broken by the time I unpacked them along with the freshly liberated holiday cottage book I was halfway through. 620 more words



Ingredients (6 servings)

  • 10 potatoes
  • Lardons
  • Reblochon cheese
  • Crème fraîche


  1. Boil potatoes in a pot until soft.
  2. Chop the lardons into small pieces and place in a hot frying pan.
  3. 88 more words

Meat ragu

A meat ragu is the starting point for a lot of Italian-inspired dishes that are just right for the period of colder weather that we are now entering. 352 more words

Food And Drink