Cooking Method: Boil
In this prawn fettuccine we use every part of the prawn to get maximum flavour and make it a dish that you just can't stop eating.
This famous Salad Nicoise from Provence celebrates all things fresh and vibrant. You can substitute almost anything to hand with near guaranteed success.
Making your own chicken stock will make anything you use it in taste better. Let's face it, that is most things, so let's get busy.
I can't think of a more classic way to serve clams. The simplicity of this dish is the real reason it is such a success.
Brown chicken stock uses the roasted bones and vegetables to give a deep, dark and rich stock that delivers the pure flavour of roast chicken.