OK, I agree
This dish is a firm favourite in The Raymond Blanc Cookery School.
As the squid is one shellfish that is still abundant in our seas, there is no sustainability issue with using it…so you can cook this recipe as often as you like!
For me, Maman Blanc makes the best apple tart in the world. This is her classic recipe and its success lies in its simplicity – and in the apples you use.
This salad is simple but it’s a firm favourite and one we teach at the Raymond Blanc Cookery School.
It has all the earthy flavours of the forest and lots of juice just waiting to be mopped up with a piece of crusty French bread.
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