Give me anything with enough butter in it to warrant a mention in the recipe name, especially if it involves pastry too. A lot of process was involved, but you would expect this with a French pudding, and it was well worth it. The apricots were the perfect sweet, soft match to the nutty, smooth filling, and this was the best pastry I’ve ever made.
My verdict
I like this cookbook, a lot. It’s approachable, simple, conversational and absolutely delicious.
Jackson’s likeability comes through strongly in his writing, and his recipes transport you straight to the Med. All that’s needed it a bottle of rosé and, if we’re really lucky, a bit of sun.
Dining and Cooking