This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top...
I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté. At other times this recipe works just as well...
Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel free to make the soup the day before and reheat...
This delightful combination of flavours makes a very attractive first course. I love to serve the peppers on a faded antique plate that I have, which shows off their outstanding colour. The dish needs...
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns...
The base of this soup comes in the form of a ready-made, creamy mushroom sauce and, once you add the delectable flavour combination of fresh mushrooms, dried porcini and Madeira wine, the whole thing ends...