Truffle Pommes Aligot | Murray's Cheese

“This is special to our region,” he said. “We call it aligot.” I should warn you about aligot. It is wonderfully tasty, with a creamy texture and an impressive substance to it, almost as dense as toffee. It slips down so easily that it seems a crime not to have a second helping. Only sometime later are you aware of the unmistakable sensation that s

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

Sauté Potatoes and Bacon