It’s wine o’clock 🍷⏰ Long live the 80s 🕺🏻🕺🏻🕺🏻🕺🏻 et bon long week end x
Night out at the movies #ifmovie
Night out at the movies #ifmovie
Night out at the movies #ifmovie
Night out at the movies #ifmovie
#bafta ☀️
Out here driving my Mum’s car like I pay the insurance 😎🚘 #straightouttaPeckham #westside #og #lol 😂🤟🏻 Happy Bank Holiday everyone. Pity about the weather x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
Le chou farci! Stuffed cabbage. I have not cooked this recipe for such a long time. What a great classic! I must admit it is not to everyone’s taste. It is such a common and ubiquitous dish in France. Growing up in the 70s and 80s I remember eating it at home cooked in a tomato based sauce. This recipe is slightly different as the cabbage is cooked in butter and white wine. The stuffing is made of veal and pork mince with shallots, garlic, parsley, egg, crème fraîche, thyme and a touch of nutmeg. This is a real working class number and many (if not all) workers restaurants would feature it as part of their 3 course value lunch menu with wine and coffee. The chou farci is also found in high end restaurants where it is elevated to new heights with various stuffings made with noble and expensive ingredients. Interestingly the dish does not originate from France but Eastern Europe. The French just adopted and made it their own. Have you ever made stuffed cabbage? Or tried it? I’m very curious to know. Fred x
It’s Bank Holiday week end! This morning the sun was shining ☀️ and right now it’s raining ☔️😳🤷🏻♂️ For guaranteed ☀️excitement, great destinations, food to die for and a cooking competition like no other there is only one TV show 📺 it’s @theworldcook The final was staged in Thailand! Can you guess who was crowned champion out of 16 competing nations? Available to watch now on @amazonprime #travel #food #foodcompetition #ad #theworldcook #thailand #iceland #turkey #crete #britain #croatia
Fred’s Wednesday Wine Club Veuve Clicquot brut NV #FWWC The sun has been shining for 2 days and here I am thinking about Wimbledon 🎾, strawberries 🍓and Champagne🍾🥂 By far Veuve Clicquot is one of the most iconic and recognisable Champagne because of its distinctive yellow label. Almost everyone at some point or another had their lips on a Champagne flute or coupette full of Veuve Clicquot. This is one of the very few sparkling wine with both a reputation for quality as well as one as a “passe partout” gift when going to a party or someone’s house. The brand is so ubiquitous, it is found everywhere. From small independent shops to the largest retailers. But is it worth the price and what about the taste? Well, Veuve is a long-established Champagne house. It takes 50 to 60 different Crus (plots) to make the blend of the Yellow Label. Importantly 45% of the blend is made of reserve wine (wines kept in the cellar from previous years). This ensures quality and consistency to the wine. As for the blend of grapes, it’s the usual suspects: Pinot Noir, Chardonnay and a touch of Pinot Meunier. Golden-Yellow colour with fine bubbles. Notes of pear, peach, grapefruit and a slight buttery toastiness. On the palate the wine is fresh, structured and elegant with a lovely finish. Delicious! But what about you? When did you last drink Veuve? Did you like it?
@levicollwill 🏴 vs @axel_disasi 🇫🇷 Who will take the crown this summer? 👑 @ThreeUK @chelseafc #ConnectWith Grilling | Ad
Both a pleasure and honour to be invited to speak about customer service and how to create a customer first culture at the yearly #Autofix conference #theartofservice
Both a pleasure and honour to be invited to speak about customer service and how to create a customer first culture at the yearly #Autofix conference #theartofservice
On the Chef’s Sunday menu: Jollof Rice and Roast Chicken
On the Chef’s Sunday menu: Jollof Rice and Roast Chicken
On the Chef’s Sunday menu: Jollof Rice and Roast Chicken
On the Chef’s Sunday menu: Jollof Rice and Roast Chicken
