Like its breakfast companion Marmite, jam seems to divide the crowds. In many of its mass-produced guises, it seems barely acquainted with the fruit named on the jar, tasting mostly of sugar. Rachel Khoo Read Quote
I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits. Rachel Khoo Read Quote
I grew up surrounded by generously yielding plum trees, and as a family we were constantly on the hunt for inspired ways to use up the lovely plums before age got the better of them. Rachel Khoo Read Quote
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population. Rachel Khoo Read Quote
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned. Rachel Khoo Read Quote
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here. Rachel Khoo Read Quote
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they’re most likely to appear at a picnic. Rachel Khoo Read Quote
I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me. Rachel Khoo Read Quote
My mum still needs all her pots and pans, so she’s not giving me any of hers yet. Rachel Khoo Read Quote
