By The French Pantry
Choux puffs made with Bordier Wild Garlic and Kampot Pepper Butter, baked with poppy seeds and filled with whipped cream seasoned with Espelette chilli and wild garlic. An aperitif for...
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By The French Pantry
Hand-shaped potato gnocchi in a sauce of Bordier Wild Garlic and Kampot Pepper Butter and cream, finished with Black Forest prosciutto and Grana Padano shavings. Serves four.
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By The French Pantry
Clams opened in Bordier Wild Garlic and Kampot Pepper Butter, tossed through linguine with a second knob of butter to finish. Four servings, on the table in about twenty minutes.
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By The French Pantry
Yogurt-leavened naan cooked in a dry pan, served with a crunchy vegetable raita and a ramekin of melted Bordier Wild Garlic and Kampot Pepper Butter for dipping. Makes eight breads.
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