Chefs
Alex Mackay
An advocate of traditional French cuisine, Alex Mackay now works teaching others to cook.
Originally from New Zealand, Alex trained at Raymond Blanc's Manoir Aux Quat' Saisons. He has worked at a cookery school near San Tropez and with Delia Smith at her cookery school in Norwich.
A regular on Great Food Live, Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Book
Cooking in Provence: Over 70 Timeless Recipes
, Headline Book Publishing Ltd, 2003
A regular on Great Food Live, Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Book
Cooking in Provence: Over 70 Timeless Recipes
, Headline Book Publishing Ltd, 2003
- Pan-fried turbot with red wine butter, bacon, pumpkin and chestnuts
- Parmesan lamb cutlets with sautéed ceps
- Peach and berry gratin
- Pears in filo with pistachios and pinenuts
- Peppers, chorizo and egg
- Petit pois a la française
- Pickled lemons
- Pineapple with rum and honey sauce and a mango sorbet
- Pineapple, ginger and mango jellies with mango salad
- Pink grapefruit and raspberry ripple sorbet with red fruit and pink champagne
- Piperade omelette with soft yolks and tomato coulis
- Pissaladiere
- Pistou
- Plum and almond gratin with plum compote
- Porcini, brandy and chestnut cream sauce
- Pork chops in soy and honey with cucumber and spinach
- Pork chops with lentils, mustard and sage
- Pork cutlets with pears in cognac and orange cream
- Prawns and peppers with port vinaigrette
- Provençal beef daube
Displaying 81-100 of 152 recipes
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