A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.
A version of this Sichuan dish from ” Good Cooking” by Jill Dupleix.
A no carb recipe from ” Simple Food” by Jill Dupleix. Serve warm for brunch or take on a picnic.
An easy supper from ” Simple Food” by Jill Dupleix.
After a recent trip to Italy I am going to have to do a few no carb days- at least some of the time! These pastryless tarts baked in muffin moulds from Jill Dupleix’s ” Very Simple Food” are an easy win win. Serve two with a salad for lunch or you could take on a picnic.
An easy recipe from Jill Dupleix’s ” Good Cooking”.
A lemon scented ragu from Jill Dupleix’s ” Good Cooking”. Spaghetti Bolognese without the tomatoes which can be acidic.
An easy recipe from Jill Dupleix’s ” Good Cooking”.
An easy warm lentil salad from Jill Dupleix. You can serve as a salad or side, or as a meal with a fried egg on top.
Layered baked vegetables from Mallorca. These can be served as a starter, a side dish or a main course for two.
