Here Lives A Man with a Pan
Oeufs cocotte is a French way of baking eggs in a water bath in the oven – you can add other ingredients as well such as ham and cheese, or lumpfish roe as here, but this is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
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Sweet and spicy, this apple, date and ginger chutney tastes best if you let the flavours meld in the fridge overnight before cooking. Don’t worry, it’s worth the wait!
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This is a splendid cake which is normally made in a wide cake or tart tin and comes out low, but it is equally good as a thicker cake.
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A local take on a cultural classic…
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