Mix the roquefort with the cream, add the eggs and the egg yolks. Season. Incorporate the toasted almonds. Divide the mixture between the four buttered ramekin dishes. Cover with cling film and stem for 20 mins. Turn out. ...

Wash the asparagus and trim off any hard ends. Cut into even lengths. Put the trivet in the base of the pan. Pour in 750 ml of boiling water and lightly salt. Place the cleaned  asparagus in the basket. Rest the basket on the trivet. close the lid an ...

Peel the prawns, use a small knife to remove the black cord running the length of the prawns. Dry with kitchen paper. Mix together, rice wine or dry sherry, five spice powder and tomato puree. Add prawns and mix to cover well. Heat the Wok, set at se ...

Wash and cut the strawberries into 2 or 4 depending on the size. Wash the asparagus. Remove the small leaves along the stem. trim a little. Brown the bacon slices in the frying pan. Remove from the pan. Put a little oil in the pan. Brown and glaze th ...

Ahead of time, soak the mushrooms in warm water to hydrate them. Wash and grate the courgettes. Wash and chop the chervil. Peel and finely chop the garlic. Put the grated courgettes in the ActiFry, season with salt and pepper and cook for 10 minutes. ...

Wash the whole fish and dry them in a cloth. Prepare the seasoned flour and toss the whitebait in it a few at a time. Deep fry for about 1 to 2 minutes until lightly browned. Drain on kitchen paper. Sprinkle with salt and garnish with lemon wedges. ...

Prepare 6-8 pancakes using the traditional panake method and keep them warm on a shallow oven-proof serving dish in the oven at 190°C. Melt the butter in a large frying pan and sauté the mushrooms and garlic for 5 minutes Add the salt, black pepper a ...

Put the frozen artichoke hearts on the grid of the bowl equipped with a clip-on handle and steam 22 mins. Drain. Place a knob of butter in each heart. Season and break the quail's eggs into the artichokes hearts. Put the stuffed artichokes hearts on ...

Stir the celery with the red pepper, parsley, 1/4 cup (50 ml) mayonnaise, the green onion, mustard, garlic, salt and pepper. Stir in the crab and 1/2 cup (125 ml) breadcrumbs just until well combined. Form the mixture into 12 balls. Place the remaini ...

Trim the salmon into cubes and coat with tandoori spice powder. Chill and leave to marinate. Blend 1/4 of the yoghurt with the chilli, mint, cumin, salt and pepper. Refrigerate and leave to steep. Peel the tomato. Remove the seed and cut into a small ...

We do use real bacon in this recipe, but very little bacon fat. Fry the bacon over medium-high heat in saute pan until crispy, pouring off the fat often. Reserve 2 tablespoons of the fat. Pat the cooked bacon dry with paper towels and remove all the ...

To make the garlic, lemon & sage oil, heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, lemon rind and saffron. Stir to combine and set aside. Combine stock and ...