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 Cooking
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.
Baked Potatoes with Ratatouille
Baked Potatoes with Ratatouille. Today’s Meal Mates recipe is a great dish to make for loads of people. Very little extra effort is required to cook the dish for two or ten. After a busy day at work or running around at the weekend this is a really simple and hearty dish, perfect for families and vegan friendly.
Chicken Forestière – a classic taste of Autumn
Chicken Forestière – a classic taste of Autumn. It is Autumn again, and possibly my favourite time of year for cooking, as it’s the season of stews and casseroles and proper puddings. Chicken Forestière is a real favourite and is packed full of the autumnal flavours of mushrooms, thyme, and garlic. My recipe is made…