Mange Tout, By Bruno Loubet

"OH JESUS." Such is the two-word response fired back at me by a friend on receipt of my latest invitation to be a gastronomic guinea pig for this column. But then, to be fair to her, she was present at my inaugural Cooking the Books dinner, aka "The Gwyneth Paltricide"; this time, I assure her, I'm dealing with a far more benevolent recipe provider, namely Bruno Loubet.

Ten kitchen tools to make cooking easier

 

<p><b>1. Raymond Blanc by Anolon</b></p>
<p>£12, <a href=amazon

Well made, sturdy and solid, this is also stylish and ergonomically designed. No wonder Raymond Blanc was prepared to put his name behind it.

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1. Raymond Blanc by Anolon

£12, amazon

Well made, sturdy and solid, this is also stylish and ergonomically designed. No wonder Raymond Blanc was prepared to put his name behind it.

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The 10 Best corkscrews

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My earliest food memory... A sumptuous Bûche de Noël, which my mother was carving for Christmas. It's the French Christmas pudding: a biscuit you moisten with vanilla syrup, or Grand Marnier for adults. Then you put cream inside – butter-cream or chestnut-cream or chocolate – roll it and put more butter-cream on the top. I was two or three and I remember thinking it was so beautiful.

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A dish with all the wrong ingredients

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