Most often cooked with
Butter
Bay leaf
Egg
Lemon
Celery
Cream
Dijon mustard
MayonnaiseRecipes with chives
Classic French Omelette
Three eggs cooked in under a minute in a hot buttered pan, stirred hard then rolled, so the outside stays pale and the centre soft.
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.
Soft Scrambled Eggs
Eggs cooked slowly over low heat and stirred constantly, so they set as small soft curds instead of dry rubbery sheets.
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.
Waldorf Salad
Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.
