Milkshakes are really the best of all worlds – you get to eat your pud while you’re having your main course – which I did the other day at my local burger joint, Byron, in Islington. They do a killer Oreo milkshake, the (shockingly easy) recipe I managed to swipe off them for your slurping pleasure.
The people of France are fiercely proud of their regionality and this, in many cases, is showcased most clearly through their food, from the rich, warming cheese-based dishes of the Savoie (any skier will be familiar with these) to the light, fresh, Mediterranean influenced dishes of the South.
I can’t wait to visit the markets, shops and producers, getting ideas and inspiration from a whole new food scene, cooking across long afternoons in a roomy French kitchen.
I’m rather covetous when it comes to food – I tend to save things for rainy days. I’ve still got a jar of honey my sister bought me from Bergerac last year that comes out on special occasions – to garnish thick, Greek yogurt or to be spread, thickly, on toast with lashings of butter.
So watch this space for some Franco-themed food, coming your way!
I don’t mean the likes of the roast potato or Yorkshire pudding – we all know that every time we cook them they strangely seem to end up different.
For me, this troublesome dish is the cheesecake. I’ve tried different recipes, different cooking times, different ingredients and somehow just keep managing to get something wrong.
Rather embarrassingly, last time I made one, everything went to plan and then as I popped it into the fridge I knocked a plastic tub straight into the top of it, creating a rather unattractive trough across its smooth, ivory surface.
Still – at least it tasted delicious – flecked with vanilla seeds and studded with purple popping blueberries – so all was not lost.
Click here for the recipe for a delicious Dulche de Leche cheesecake from Argentinian experts, Gaucho