History has it a version of Pan Bagnat was made in as early as the sixteenth century for hungry fishermen by their wives. They scooped out the centre of day-old bread packed it full of whatever was at hand and wrapped them in cloth. As a peasant dish the recipe was not likely to have contained tuna which would have been a much later addition. The whole thing is made in advance to allow all the flavours to soak into the bread.
French Cusine
My Spicy Prawn, Potato, and Sausage Parcels with Peppers and Red Onions
Nothing says tasty like some spicy sausage, prawns, and lots of vegetables. Try my delicious baked recipe for a super simple supper on a cold, rainy day.
Ooh la la my take on a delicious French classic – Salade Parisienne
Salade Parisienne is a French bistro classic, the kind of dish you will find in little family-owned zinc bars and cafés. It relies on fresh ingredients simple prepared and served without a lot of fuss. Salade Parisienne is technically known as a salade composée this means it is arranged in bowl rather than all the ingredients tossed together. It usually consists of lettuce, boiled egg, potatoes, diced ham, and cheese dressed in a light mustard vinaigrette.
Moules à la Normande with La Robeline Cider
Moules à la Normande are a variation of the classic Moules marinière using the cider produced in the region. Some recipes use mushrooms and some bacon which is how I like mine. We have a long tradition of cider making in the Channel Islands. For my recipe I am using La Robeline Cider. Since 2005 Richard and Sarah Matlock have been producing a ‘champagne’ style cider. Using a vintage French cider press shipped over from Normandy.