Shellfish and Leek Chowder PREP 20 MINS / COOK 20 MINS Chowder. I am intrigued by the apparent French connection to this hearty broth. Going back to the seventeenth and eighteenth centuries, French settlers arrived in what we now know as North America and the Maritime Provinces of Canada. Each settler brought from home a well-used iron pot – a caul

Chicken Braised with White Wine and Mustard

Fish Pie PREP 10 MINS / COOK 1 HOUR 20 MINS

Marmalade Duck PREP 5 MINS / COOK 30 MINS Duck loves to be paired with sweet fruit, as you will see with this hearty treat. The skin-side of the breast fillets are slowly rendered in the pan – a cooking technique in which the fat almost melts away, leaving crisp, paper-thin skin. True, rendering can be done rapidly, on a high heat in half the time,

Aubergine and Ricotta Tartine

Pappardelle with Mushrooms, Bacon and Crème Fraîche PREP 5 MINS / COOK 10 MINS

Pithivier

Pan-fried Chicken Breast, Morel Sauce

Beef Braised in Red Wine PREP 15 MINS / COOK 3½ HOURS