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Daube |
Tuesday 26 March 2002 |
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And now the next in our cookery series where Simon Parkes seeks out a classic food combination.
It might be fish and chips from these shores or ginger, garlic and spring onion from the Far East. Today it's France where the term "daube" means that something is cooked slowly in a terrine or pot with herbs and wine.
Daube de boeuf is one of Lindsey Bareham's all-time favourites, but takes on a different dimension when it's paired with mashed potatoes. Simon Parkes joins her in her kitchen where she's frying bacon as the first step in a culinary marriage made in heaven.
Read the recipe.
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