When it comes to French cooking Henry Harris knows what he is talking about. He has served the great and the good of London restaurants including his current Bouchon Racine since the early 2000’s, and prides himself on producing honest, flavourful cooking.
Now, he has shared some of his favourite dishes in The Racine Effect, a cook book packed with recipes that celebrate good ingredients, simple cooking, and the passion of French cuisine.
Try one of his recipes at home this weekend…
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Try Henry’s posh croque (Photo: Sam Folan)
