
Three ‘Pesto’ Recipes
THREE CLASSIC `PESTO' RECIPES BY OUR HEAD CHEF ALESSANDRO GRANO All can be served with your choice of pasta. They will last up to 3 days in the fri...
Read MoreTHREE CLASSIC `PESTO' RECIPES BY OUR HEAD CHEF ALESSANDRO GRANO All can be served with your choice of pasta. They will last up to 3 days in the fri...
Read MoreAPRICOT WITH AMARETTI & ALMOND CRUMBLE 20cm oven dish 800g Fresh Apricots 2tbls demerara sugar ltsp cornflour For the crumble 75g cold butte...
Read MoreLA FROMAGERIE LONDON HOME DELIVERY & IN-STORE COLLECTION Dear La Fromagerie Customer, We are delighted to welcome you all back in to LA FRO...
Read MoreSOFT POLENTA, CAVOLO NERO & CREMINI MUSHROOMS serves 4 200g quick cook polenta 200m1 whole milk 500g cremini mushrooms 1 bunch around 400g cav...
Read MoreROQUEFORT SAUCE FOR STEAK Ingredients: 2 steak — sirloin, rib eye, fillet... 80g Roquefort Caries — or a blue cheese of your choice 250m1 double c...
Read MoreBLACK PEPPERCORN SAUCE Ingredients 1tsp Ceylon black peppercorn 25g unsalted butter ltbl Pommery Dijon mustard 250m1 double cream 100m1 fresh beef...
Read MoreBY PATRICIA MICHELSON As often as not Danny and I had roast chicken most Sundays. And if there was an Arsenal home game starting around 5pm on the ...
Read MoreROAST YORKSHIRE LAMB, JERSEY ROYAL POTATOES, ESSEX ASPARAGUS & LA FROMAGERIE SALSA VERDE Ingredients: serves 4 - 6 people 1,5kg deboned leg of...
Read MoreASPARAGUS RISOTTO serves 4 320g Carnaroli Risotto Rice 20 spears of Essex Asparagus cut into 1cm pieces 1 finely chopped shallot 1 crushed clove o...
Read MoreDUCK LEG CONFIT & BRAISED CASTELLUCCIO LENTILS serves 4 4 ind confit duck legs (1 per portion) 200g Casteluccio Lentils 1 chopped (fine dice)...
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