The French gratin dauphinois is delicious and simple. The classic version has no cheese. Just potato, cream, garlic and nutmeg. We add a handful of Gruyère on top for a golden crust, because it loo...
A French classic somewhere between a quiche and a tarte salée. Leek and goat's cheese always works: the soft sweetness of slowly cooked leek against the creamy saltiness of the cheese. The secret o...
A good tomato soup is more than tomatoes in stock: it's about slowly cooking the base (onion, garlic, tomato) and using good tomatoes. Out of season? Use tinned San Marzano. They are often better t...
Snert should be so thick that the spoon stands up in it. That's not a joke: pea soup that runs isn't snert, it's a letdown. Cooking a pork knuckle or ham hock along with it gives a deep, smoky flav...
Endive stamppot with bacon and aged cheese
Dutch winter food in its purest form. The secret of a good stamppot is the right potato (floury, not waxy) and a good balance of endive to mash. Too much endive makes it watery, too little tastes b...
Winter comfort food in an oven dish. The mince layer is what sets this one apart. Not dry and crumbly, but saucy and deep in flavour with curry powder, cloves and ketjap. Use good fresh sauerkraut ...
The Dutch meatball as it should be: big, tender inside, with a deep brown gravy you want to dip your bread in. The secret is three things. Half beef, half pork mince (not just beef, the marbling ke...