A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that’s as irresistible as it is easy (albeit slightly inauthentic).
For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.
Fanciful and a touch froufrou, these islands of fluffy poached meringues practically float on a sea of cool custard that’s tinged with a tart black currant puree.
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