Mediterranean

I love a good vinaigrette — one that barely coats the salad leaves and has enough acidity to cleanse the palate. I abhor salads where the leaves are drowning in a sappy mayonnaise soup, something that is all too common in the UK, USA and my mate Yann’s…

  For context on choosing fish with confidence at market, see Fearless with Fish →A defining dish of western France — precise technique, patient heat and clarity of flavour.In Poitou-Charentes and along the Loire, beurre blanc is not an embellishment; it is identity. Traditionally paired…