Recipes
Porc à la moutarde
Posted by Fiona Beckett on September 5 2006 at 20:21
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.

Best ever seville orange marmalade
Posted by Fiona Beckett on January 1 1970 at 01:00
I’m not a great one for ‘the perfect this’ or ‘the perfect that’ in recipes but if you’re a marmalade aficionado I promise you this is as good as it gets. Intensely fruity, thick and sharply flavoured.
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