• KatieK1 on November 05, 2024

  The Guardian reviewed this book: https://www.theguardian.com/lifeandstyle/2016/jun/19/classic-cookbook-lulus-provencal-table-richard-olney

• veragusta on May 08, 2016

  Delicious sorrel soup best sorrel gratin

Notes about Recipes in this book

• Artichoke omelette

  • debwfrank on December 12, 2010

    Steam the artichoke leaves along with the bottoms. Add extra of the garlic/mint/salt. Serve leaves alongside omelette. So good!

• Pork chops with juniper

  • twoyolks on November 05, 2016

    Recipe can be found here: https://www.theguardian.com/lifeandstyle/2010/aug/15/nigel-slater-favourite-cookbook-recipes

  • twoyolks on November 08, 2016

    The juniper butter makes the pork chops taste like they've been drowned in gin. The juniper flavor drowned out the flavor of the pork chops.

• Lamb stew with tomatoes and potatoes

  • CurtisL on January 13, 2026

    Use GF flour

• Ragout of lamb shoulder and flageolets

  • Indio32 on May 18, 2026

    Really really good. Cooked this to use some dried flageolet bought in Paris (not available in London?) and swapped the lamb shoulder for scrap end.

• Rabbit stew

  • annabelle_dc3563 on May 28, 2026

    Additional ingredients: onion, garlic, cloves, red wine, Bouquet garni with orange peel

• Rabbit stuffed with prunes

  • annabelle_dc3563 on May 28, 2026

    Additional ingredients: red wine, thyme

• Stuffed duckling with turnips

  • ktripson on January 13, 2020

    The stuffing is terrific. The mixed technique on the duck was good and similar results to cooking duck 30 minutes in the instantpot and them broiling.the only adjustment I made was quartering the turnips instead of thinly slicing and I liked them having a little body. Probably could have been added in the last 30 minutes.

• Chard gratin

  • twoyolks on June 25, 2020

    I've tried a lot of different chard gratin recipes and this is, by far, the best one I've made. The large amount of garlic helps tame the earthiness of the chard.

  • Ganga108 on August 14, 2022

    Wow! This is not a weeknight dish, as it took me about 1.75hrs of chopping, stirring, watching and baking. It is a hands-on dish. But the results are worth the (weekend) effort. Garlicky and delicious. Rather than mixed through a cheese sauce (or similar) as other recipes do, the recipe has you stirring the cooked spinach for 20 mins, gradually adding a cup of milk until it is all "absorbed". This makes a stunningly creamy chard mix which I didn't bother to puree as he suggests. This really makes the dish. As I was stirring I was wondering about the milk - rather than the chard absorbing it, perhaps it is evaporating the milk to make a khoya-like coating creaminess. Whichever way, the dish is lovely and I will make it again. The breadcrumb top is beautifully crunchy. I added home-grown parsley (2 types) to the HG chard, as it needed using. Otherwise I made the dish as specified.

• Braised endives

  • KatieK1 on April 05, 2026

    This recipe also includes white wine, butter and lemon

• Lentil salad

  • westminstr on June 24, 2014

    This is such a simple dish, but the lentils were perfection itself. Wonderful savory flavor. Love this cooking method because you don't need to have carrots or celery on hand to have great lentils! 7/6/2016 - ETA: quite mustardy. But delicious!