Piperade’s origins are from the Basque region between France and Spain. The colours of the main ingredients, the red tomatoes, green peppers and white onion, are said to reflect the colours of the Basque flag. Flavoured with thyme and plenty of garlic, there is also a secret ingredient called Piment d’Espelette.
Culinary History
My Tuna Niçoise
My Tuna Niçoise. The story of the Niçoise salad is almost as complicated as the story of Nice. Situated close to the border, Nice is named after the Greek goddess Nike and was part of Italy before being ceded to the French Second Empire in 1860. Known as Nice la Belle or ‘the beautiful’, it is a melting pot of French and Italian history, culture and food.
My Tomato Carpaccio
I love the combination of the sweet, ripe tomatoes with anchovies, capers, Parmesan and a little red onion. It is an umami-laden flavour bomb perfect as a summer starter or light lunch served with some crusty bread.
Smoked Haddock and Poached Egg with Asparagus, Sugar Snap Peas, and a Beurre Blanc
Smoked Haddock and poached Egg with Asparagus, Sugar Snap Peas, and a Beurre Blanc. There is a certain class of genteel English hotel where they serve an assortment of dishes alongside the usual offering of a full English and a Continental offer. Maybe a bowl of kedgeree, a Manx kipper or a perfect poached egg and smoked haddock. This nutritious yet tasty dish can easily be elevated to a stunning lunch or supper dish. Perfect for spring with some sautéed seasonal vegetables and a simple beurre blanc or butter sauce.