This is a simple Mexican recipe that highlights the sweetness of garlic, which is used in abundance. The first step in the recipe is to slow cook the garlic, tonnes of it, in olive oil on a low heat, allowing the garlic to confit and release its sweetness. The chillies come next, adding notes of smokiness and a pop of mild heat. It is a lovely dish that is both rich and complex. I served it over a Carrot and cilantro pancake to temper the spices. This was a lovely small plat

I love the technique of friccasse, a slow braise of meat. It is generally referred to as the "white braise" because of the dish's light colour. The term is derived from the French "frire," meaning "to fry," and "casser," meaning "to break into pieces." The technique involves lightly frying the meat, usually chicken, veal, or rabbit, to seal in the juices, then braising it in a liquid, usually white wine or stock. The sauce is thickened with egg yolks or cream, depending on th

This is a simple but elegant dessert; most importantly, it uses very little sugar. Apples are a favourite in the French culinary world, and this is a lovely dish thatexpresses the beauty of the fruit. The apples are soft, but the texture is highlighted by the nuts' bite in the stuffing. The addition of cinnamon, so traditional, makes this dish familiar and soulful. It is very low in sugar, with sweetness coming from the natural sugars in the apples and the apple juice that tu