manon

Rabbit and tarragon caramelle. The stuffing was leftover rabbit croquette filling, with citrus zest and chopped tarragon. To serve, diced carrots poached in olive oil, tarragon and banyuls, which also made for the jus. Whole tarragon leaves, black pepper, parmesan and more good olive oil to finish the bonbons. Pasta dough from the brilliant @padella_pasta cookbook.

Sunday may 3 @leos.london , perfectly delicious

Premier jour du reste de la vie. Ou tout comme. Voici les dernières photos d’hier et d’avant-hier. De déjeuners et d’un petit déjeuner, sur ce bout de longue table presque toujours au soleil. C’était le bureau et la pause. Merci Base. D’avoir été le fond tout blanc de ces cinq dernières années - sur lequel j’ai pu chercher, trouver, travailler, écrire, et puis finalement, un jour de décembre dernier, me dire lâche tout, rien ne sera oublié car tout était bien, et beau, et fort. C’est donc un autre jour aujourd’hui, et qu’est ce qu’il a bon goût. ~ In no particular order: Mozzarella treccia, cold tomato sugo, basil Green bean, potato & pine nut pesto salad, ricotta Miranda tomatoes, tonnato & fried sage on long toast Smoked trout, one egg, aioli, peas & mint Tomato & pecorino baked beans Cold tongue, salsa verde & radicchio Tomato fregola, mozzarella, dried oregano dressing Ham & cheese sando, remoulade Tuna melt turnover, labneh, lemon & ginger olive oil Tuna melt turnover, egg, grated cucumber & black olive salad Fennel seed confit peas & carrots, lamb caramelle, parmesan Plum, fig, puy lentil, purslane & pecorino salad Cacio e pepe bread pudding, rucola, pepper dressing Pumpkin torta, mandarine & leaves, parmesan Pumpkin torta, sunflower seed salad, grated bra cheese Baked celeriac & cream of walnut toast Celeriac soufflé, pear, basil & other leaves Baguette, salt flake butter & grapefruit jam, grapefruit juice

Two dirties, a terrine of tongue, and a coming together in Paris with @emma.ranne

Green pea, mint and roast chicken caesar, and also pine-nut and honey œufs neige for lunch, with @maximmuylaert . Œufs neige are sweetened egg whites, poached and served on crème anglaise, topped with a light caramel and slivered almonds the classic way. Île flottante is the same idea but the whites are baked instead in a charlotte mould, as it turns out.

Manon Bails & Emma Ranne at Amulette on saturday april 25th 9:30-15:30 or until sold out a little kitchen take-over we’re very excited to invite you to. @manon.bails & @emma.ranne will be cooking spring inspired flavours from helsinki, paris and elsewhere. drop by and come say hi, we’re looking forward to seeing you! poster design by @jamiedavidsmyth

Marinda tomato and goat cheese galette, a little honey, a little @casadolio evo, mint pesto

Un’altra maratona Nights @baita_valle_azzurra and @villa_guarienti_valpolicella , casoncelli alla bresciana @osterialbianchi , 42.2 km along lake Garda, dinner @contradabricconi and lunch @spazio_luce_project -both their breads so good I carried them along, for home.

What are the odds, a dinner with @bogbodiespress . I’ve always disliked the term supper club, but the warmth, the loose intimacy of these nights, reminds me, again, why cooking for friends and for strangers might be the best thing there is, with some wine. We had: Dirty martinis and tarragon olives Poached leek, saffron aioli, pine-nuts and a jammy egg Homemade stracci, tomato and mint sugo, parmesan Spring goat cheese, preserved lemon jam Sticky toffee pudding, vanilla ice cream Bread by @khobz_boulangerie , drinks by @cavecoop , cheese by @saint_octave , flowers by @boucan.brussels and pictures by @anwyn.howarth . Thank you for your mouthfuls of stories and thank you @bogbodiespress for everything, queens.

April, all butter and cream

mise for dinner with @bogbodiespress

Bircher-benner muesli and other alpine delights ~ for the original recipe and for one, combine the juice of one small orange with 4 tablespoons oats. add a couple of raisins if you like, and a pinch of salt. leave to soak in your fridge overnight. the morning after, mix in one small coarsely grated apple and three tablespoons full-fat yoghurt. you can add a little water if you like your bircher softer. drizzle with honey and top with toasted hazelnuts. i also like this with fresh cherries when in season, preserved when not, and you can always make a batch, it will keep two to three days.