This hearty French dish featuring potatoes, bacon, onions and cheese has become an apres-ski classic, but it’s a far more recent creation than it might seem.

Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Add the lardons and shallots to the frying pan and fry gently for 10 minutes ...

Coq au vin blanc is a classic French chicken stew made with pearl onions, mushrooms, and bacon in a rich and creamy white wine-butter sauce.

However you feel about Valentine's Day - whether you're in a relationship, single or it's complicated - we think it's a good ...

Oh look, here we go, another survey revealing that people are giving up drinking. Nearly half of all young people, or 43 per ...

As promised, this week’s column is completely devoted to what is probably my favourite but most underrated winter vegetable — ...

Brussels sprouts have long been considered a love-it-or-hate-it vegetable, but with the right cooking technique, they can win over even the staunchest critics. Their transformatio ...

In a separate pan, fry the lardons until crisp ... When ready to assemble, dab the dough with melted butter and cut out 30cm/12in squares of pastry. Arrange the pastry squares in a well-greased ...

If you're a fan of bacon, you won't want to overlook lardons as a potential ingredient for your next batch of coleslaw. Although they're essentially pre-cut strips or cubes of slab bacon ...