Beef bourguignon recipe

Beef prepared à la bourguignonne is best started overnight to maximise the rich flavour of the beef and red wine. It's worth using a good-quality red in the dish—you'll appreciate the superior flavour.

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Quiche lorraine recipe
This classic is simply unbeatable. If you are planning to stock up your freezer, take the quiche...
Salad niçoise recipe
Use your leftover potatoes to make this classic French salad. The thinly sliced potatoes are...
Balsamic veal escalopes
Quick meal for those on the go! 
Smoked trout niçoise
A variation on a colourful Provençale favourite, this hearty salad is just perfect for an...

 

 

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Balsamic veal escalopes1
Quick meal for those on the go! 
Smoked trout niçoiseA variation on a colourful Provençale favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.
Salad niçoise recipeUse your leftover potatoes to make this classic French salad. The thinly sliced potatoes are combined with orange capsicum, lettuce, green beans, tuna, and a vinaigrette dressing.
Quiche lorraine recipeThis classic is simply unbeatable. If you are planning to stock up your freezer, take the quiche out of the oven 5 minutes before the end of the baking time, allow to cool, cut into pieces and freeze in individual servings.
Beef bourguignon recipeBeef prepared à la bourguignonne is best started overnight to maximise the rich flavour of the beef and red wine. It's worth using a good-quality red in the dish—you'll appreciate the superior flavour.
1-5 of 5 items

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