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JulieDD

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  • Asparagus au gratin

    Asparagus au gratin

    Fresh asparagus, creamy sauce and a crisp cheese-crumb topping make heavenly eating in this delightful recipe from Sophie's mum, Jane Grigson

  • Smoked eel with pineapple and basil jelly

    Smoked eel with pineapple and basil jelly

    Complex yet complementary flavours distinguish Jason Atherton's sophisticated dish from world-renowned restaurant El Bulli

  • Poached eggs in red wine

    Poached eggs in red wine

    This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

COMMENTS MADE

  • On Debbie's Sweet Art:

    Posted on 11th of July 2007

    I look forward to special occasions coming so that I have an excuse to commission a cake from Debbie I am always amazed at the edible works of art she produces!