RECIPE Tomato Carpaccio with Bottarga French Country Cooking with Edward Delling-Williams Tomato Carpaccio with Bottarga 2 lbs Tomato (mixed variety) Extra virgin olive oil 1 Fresh basil 1 piece Bottarga Maldon salt Ground pepper  This is really very simple; it’s not cooking but simply assembling ingredients. This then means that you must have the best...

RECIPE Braised Rabbit, Cider and Peas French Country Cooking with Edward Delling-Williams Braised Rabbit, Cider and Peas 4 tbsp olive oil 8 slices bacon pieces 2 onions ( peeled and finely chopped) 1 large rabbit (jointed into 8 pieces) 2 cups good quality Cider 1 bay leaf sea salt black pepper ½ cup balsamic vinegar...

RECIPE Braised Pork Shoulder, Apples and Pommeau French Country Cooking with Edward Delling-Williams Braised Pork Shoulder, Apples and Pommeau 2 tbsp olive oil 2lb 4oz pork shoulder 2 cups Pommeau (apple juice/brandy mix)  2 cups chicken stock 4 large green apples Maldon sea salt Preheat oven to 180°C/350°F Heat the oil in a large lidded...

RECIPE Apple Tarte Tatin French Country Cooking with Edward Delling-Williams Apple Tarte Tatin 1 cup flour 2 sticks butter 1 ¼ cups sugar water 1 ¼ cups brown sugar 12 medium-sized apples 1 lemon 1 cup Calvados (apple brandy) salt Rough Puff Pastry Firstly, you will need to make rough puff pastry. This is simple...

RECIPE Baked Camembert Thanksgiving Marathon of Recipes Baked Camembert 7 oz Camembert Round (not too ripe) 5 Sprigs Thyme 3 tbsp Cranberries 2 tbsp Chopped Walnuts 2 tbsp Honey Preheat oven to 375 degrees F. To start, score a few lines to start the melting process. Pop thyme sprigs into the incisions. Scatter dried cranberries...

RECIPE Gin & Tonic with a Lorna Twist Thanksgiving Marathon of Recipes Gin & Tonic with a Lorna Twist 2 tbsp Gin Juice of half a lime 1 tbsp Elderflower Syrup 4 Fresh Mint Leaves 2 tbsp Brown Sugar Pinch of salt Zest of 1 lime ¾ cup Tonic 2 tbsp Pomegranate 1 Lemongrass Stalk...