Inspired by a classic Quiche Lorraine, this savory quiche combines a creamy egg filling with crisp bacon, Gruyère, and Parmesan, all inside a crisp potato crust.

MASH ’em, boil ’em, put ’em in a stew – there are so many ways of enjoying the humble spud that there’s now a whole cookbook ...

Blitz the sauce using a handheld blender or food processor ... In a medium saucepan fry the bacon lardons in 1tb rapeseed oil until golden brown. Reduce the heat to medium add the peas and cook ...

Keeping a jar of leftover bacon grease on hand to use as cooking oil for vegetables, beans, dressings, and eggs is a ...

Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside. Preheat oven to 400 degrees. Using a sifter, very lightly dust each fish fillet with flour ...

Just chuck over the bacon lardons. Cook for five minutes then ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience ...

A filo parcel filled with chicken breast pieces, smoked bacon lardons, pine nuts and butternut ... cotton sheet dusted with cornflour. Using your hands, gently begin to stretch the dough until ...

Smoked Lardons Popular in French cooking, lardons are bite-sized bacon chunks. They work well in any recipe that calls for chopped bacon. To test the Smoked Lardons, I made Spaghetti Carbonara ...

Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender ... In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with ...

Tartiflette is a traditional dish from the French Alps and a great après-ski feast – usually a not-so-colourful-but-very-delicious mound of potatoes and bacon ... This recipe takes the basic ...

Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside. Preheat oven to 400 degrees. Using a sifter, very lightly dust each fish fillet with flour ...