Budget Bougie: French Fancies

MAIN COURSE: A big pot of Normandy-style mussels

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For the mussels:

• 2kg (4lb 8oz) mussels

• 100g (4oz) butter

• 6 banana shallots, finely sliced

• LARDONS

• 3 large garlic cloves, crushed

• 500ml (7fl oz/scant 1 cup) dry cider

• 2 tbsp creme fraiche

• small handful of flat-leaf parsley, finely chopped, to serve

• shop-bought frozen fries or french bread, to serve

Equipment

• big pot, ideally heavy bottomed

DESSERT: Salted Apple Tarte Tatin

Ingredients

• X Braeburn apples (or pears)

• 1 x pack of ready-rolled pastry

• Xg granulated sugar

• Xg butter

• X two flaky sea salt

• Creme fraîche, to serve

To make this dairy-free use Jus Rol puff pastry and replace the butter with a plant-based spread.

Method