The Paris issue

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Balmain bugs poached in Pernod butter


You'll need

500 gm butter, coarsely chopped 40 ml Pernod 3 golden shallots, thinly sliced 1 baby fennel bulb, thinly sliced using a mandolin 4 Balmain bug tails, removed from shells (about 120gm each)   Witlof and fennel salad 50 ml olive oil 1 tbsp white wine vinegar 1 tsp Pernod 2 tsp fennel seeds, roasted and coarsely crushed 2 white witlof, leaves separated 1 baby fennel bulb, thinly sliced using a mandolin (fronds reserved)

Method

  • 01
  • Gently melt butter in a deep-sided frying pan over low heat. Add Pernod, shallot and fennel, season to taste and cook until vegetables are tender (7-8 minutes). Add bug tails in a single layer and poach gently until pink and cooked through (4-5 minutes). Don’t let butter boil or bug tails will become tough.
  • 02
  • Meanwhile, for witlof and fennel salad, whisk together olive oil, vinegar and Pernod in a bowl and season to taste. Add fennel seeds, witlof and fennel and toss lightly to coat. Serve tails drizzled with a little poaching butter and salad to the side, scattered with fennel fronds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Alsace gewürtztraminer.

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