Fresh leg of duck is hard to find, which is a pity because it’s juicy and flavourful. We used it to prepare Pasta with Duck (Pappardelle al Ragù d’Anatra), a classic Italian dish that goes back to a recipe by Pellegrino Artusi, published in 1891. It inspired us to do more with leg of duck. This very … More Duck and Zucchini
Thyme, oregano, nutty mushrooms and Parmesan cheese: a delicious combination at the heart of this easy mushroom pie. We used ready-made puff pastry, so making the filling is all you need to do. Oregano (Origanum Vulgare) is typical for the Mediterranean cuisine. The leaves have an intense, earthy, slightly bitter taste. Use it when making … More Easy Mushroom Pie
Crispy, fluffy, flaky puff pastry and a rich, warm ragoût, what better way to turn leftovers into a tasty starter. Bouchée a la Reine: a classic in Belgium and France. Not modern at all, but such fun to serve (and eat). The Bouchée a la Reine goes back to the days of Queen Marie Leszcynska, wife … More Bouchée a la Reine au Poisson
Cook and Drink 