Posts tagged " food "

Celebrate British Food Fortnight with my chard recipe

September 20th, 2018 Posted by Blog, Recipes No Comment yet

Since arriving in Yorkshire, I’ve been delighted to find some interesting ingredients that aren’t generally known in France. One such is chard which makes a colourful alternative to spinach. Most French people don’t know this versatile vegetable at all. So in celebration of British Food Fortnight (22 September-7 October), I thought I would share my chard recipe with you.

With its large succulent green leaves and thick crunchy stems, Chard is similar to spinach but with a stronger flavour. It can be white (Swiss chard), red (ruby or rhubarb chard), yellow or a colourful mix of all three (rainbow chard).

We grow the latter in our garden, planting it in March for harvesting from July onwards. ‘Cut and come again’ cropping, enables you to pick right through the summer and autumn. It is high in vitamins, A, K and C and rich in minerals, dietary fibre and protein.

A versatile vegetable that can be boiled, steamed, stir fried or roasted, the leaf and stalks should be cooked separately. After washing, strip the leaves from the stems and cut crosswise as they take longer to cook than the greens.

Alternatively, baby leaves are delicious tossed into a mixed green leaf salad. Chard works well with cheese, dairy, pork and spices.

Chefs Tip – add a pinch of barcabonate of soda to blanching water to help the stems retain their vibrancy.

Risotto with rainbow chard and crispy parmesan

– 250g Arborio rice
– 100g butter
– 250ml white wine
– 500ml water
– 150g grated parmesan
– 1 onion
– Salt/pepper
– 3 tbs olive oil
– 1 bunch Swiss rainbow chard

Rinse the rice several times with cold water. Finely dice the onion. Separate the leaves from the stem on the chard and put the leaves aside. Take a tablespoon of butter and brown the chard stem – cooking them for a few minutes with a saucepan lid on. Repeat this process with the chard leaves.

In a saucepan, brown the onion with olive oil then add the rinsed and drained rice to the saucepan. Cook for a few minutes then add the white wine and cook until the rice has completely absorbed the wine. Add 250ml of water and repeat the absorption process. Repeat one last time with the remaining water. This process should take 17-18mns. Add 100g parmesan and the remaining butter.
Add salt and pepper.

In a non-stick pan, add the rest of the parmesan and cook to make parmesan crisps. Lay the risotto in a 10cm metal circle in the centre of a plate, place the chard stems on top and the leaves on the side. Add a parmesan crisp on top.

Celebrating British Food Fortnight

September 22nd, 2017 Posted by Blog, Events, Recipes No Comment yet

British Food FortnightBritish Food Fortnight

Since falling in love with God’s own county and moving here from Paris I have loved learning about all the delicious food that Yorkshire and Britain has to offer. When creating recipes, I always try to take inspiration from traditional British ingredients and dishes – before adding a special French twist.

I was delighted to learn that British food has its own two-week celebration with British Food Fortnight, organised by Love British Food. I think it only fitting that such fantastic produce and food should be celebrated properly. As usual I decided to celebrate this special fortnight in my favourite way, by coming up with a delicious new recipe using the local produce available from my favourite farm shop at Minskip -

Buying lots of my ingredients locally has made me really appreciate the huge variety of fresh produce grown around Yorkshire.

I really hope that by creating recipes like the one below in conjunction with celebrations like British Food Fortnight, I will encourage you to buy more British produce and when you go shopping be much more aware of where your food comes from.

To learn more about British Food Fortnight and what you can do to buy British, have a look at the website:

Or follow @LoveBritishFood

Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam

Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam for British Food Fortnight

Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam


  • 2 bunches of watercress
  • 300ml double cream
  • 3 eggs
  • 3 large tomatoes
  • 1 clove of garlic
  • 5cl olive oil
  • 30gr tomato concentrate
  • 16 scallops
  • 4 large beetroot
  • 1 onion


  • 4 ramekins of 4cm diameter
  • 1 centrifuge


Boil the watercress in salted water for 5mns, drain, and leave to cool down and press using a tea towel. Heat up the cream and add to the watercress. Blend and add the eggs. Add salt and pepper. Fill the ramekins ¾ of the way up and cook it in a water bath at 150 degrees for 45mns. Unmould when lukewarm.

Chop the tomatoes, onion and garlic and cook with the lid on for 20mns in a frying pan with the olive oil, add the tomato concentrate. Add salt and pepper.

Dry roast the scallops in an non-stick frying pan, 1mns on each side. Add salt and pepper.

On each plate, pour the tomato coulis in the centre, place the flan on top of it with the scallops around it. Put the beetroots in the juicer and use the foam from the juice to put it on top of the flan.