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Page 19
Main
Orange, fennel, olive and caper salad
Gemma Wade
New potatoes with salsa verde butter
Gemma Wade
Roast radish and asparagus with lemon and cheese crumbs
Gemma Wade
Morteau sausage tagine with dried fruit
Saucisse de Morteau
1
Normandy quinoa with mushrooms and vegetable broth
David Gallienne
How to make Hollandaise sauce
Gill Harris
Risotto with a Franche-Comté twist
Saucisse de Montbéliard
3
French roast pork with Dijon mustard
Stéphane Reynaud
Cod with tapenade crust and Mirabeau rosé braised fennel
Gemma Wade
Chicken, leek and Comté pie
Laura Pope
Boulangère potatoes
Stéphane Reynaud
French roast chicken stuffed with fruit and nuts
Stéphane Reynaud
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