Moules marinière - a personal favourite

Recipe courtesy of one of my favourite chefs – Rick Stein:

Ingredients:

1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/1⁄2oz butter
A bouquet garnish of parsley, thyme and bay leaves
100ml/31⁄2fl oz dry white wine or cider
120ml/4fl oz double cream
Handful of parsley leaves, coarsely chopped
Crusty bread, to serve

Method

1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

3. Soften the garlic and shallots in the butter with the bouquet garnish, in a large pan big enough to take all the mussels - it should only be half full.

4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

5. Remove the bouquet garnish, add the cream and chopped parsley and remove from the heat.

6. Spoon into four large warmed bowls and serve with lots of crusty bread.

(Photo taken at our frequent Belgian haunt - Léon de Bruxelles in Paris)

Lemon Meringue Pie

(I “borrowed” this recipe)

NOT for the health-conscious, vegan-UNfriendly and UNsuitable for celiacs but boy does it taste good! Sip a glass of champagne while baking and share with others. There's something so wonderful about cooking for loved ones. Enjoy!

Pastry:

175g plain flour

100g cold butter , cut in small pieces

1 tbsp icing sugar

1 egg yolk

Filling:

2 level tbsp cornflour

100g golden caster sugar

finely grated zest 2 large lemon

125ml fresh lemon juice (from 2-3 lemons)

juice 1 small orange

85g butter , cut into pieces

3 egg yolks and a 1 whole egg

Meringue:

4 egg whites , room temperature

200g golden caster sugar

2 level tbsp cornflour

Method:

1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).

2:Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.

3. While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.

4.Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat whilst still slightly warm, with people you love.