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Ravigote sauce

Henry Harris shares his recipe for this classic French sauce - perfect with delicately flavoured meat and fish

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Bayonne ham and celeriac remoulade

Bayonne ham and celeriac remoulade

Henry Harris pairs dreamy Bayonne ham with a perfectly balanced remoulade in this simply brilliant recipe

Beef carbonnade

Henry Harris's beef carbonnade is a perfect winter warmer - slowly braised beef shin in a rich, beer-based sauce

Tomato, borlotti bean and Provençal goat’s cheese salad

Henry Harris shares his recipe for a quick and easy goat's cheese salad, with the emphasis placed on quality ingredients rather than…