Why these particular recipes? Well I strongly believe that the key element of any good recipe is that it should be easy to prepare whilst at the same time being interesting to eat. I long ago grew tired of overly complex recipes. Particularly those that demand individual attention for every ingredient but still combine them to produce a dish that makes you wonder what all the fuss was about. Unless there is a good culinary reason I just throw the ingredients together. I guess someone with a better palate will notice a difference in which case these recipes are not for you.

My interest is in what I would call rustic country cooking and which others might refer to as peasant cooking. As a result you will find a number of stews and casseroles within these pages. Warming dishes that can be left to simmer until you are ready to eat but interesting I hope nonetheless. However you will also find lighter dishes as well.

In many cases they are 'classic' recipes such as Coq au Vin which are produced everywhere and usually taste nothing like the originals. I have attempted to track down some authentic versions and produce a synthesis which I hope is loyal to the originals but also a pleasure to eat. Let me know what you think.

Good cooking. Good eating.