Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant.

 

Question.:

I've been asked to put together a French food-themed evening. Where do I start?

Louise Beck, Keswick

 

Justin says...

Themed evenings are always fun, but I would do some things that don't keep you tied to the stove and give you plenty of time to enjoy the Burgundy. To begin your evening I would serve some lovely marinated olives with a selection of sliced breads, maybe serve some black olive or sun dried tomato tapenade and some garlic aioli with the bread. For a starter I would make a French onion soup, flavoured with some Calvados and topped with melting Beaufort cheese. For main course I would serve a beef bourguignon, a melting beef stew flavoured with lots of red Burgundy wine. Serve with some lovely buttered mashed potato and some roasted root vegetables. For dessert I would serve an apple tarte tatin, accompanied by some creme fraiche. Then finally some classic French cheese - Bleu d'auvergne, Brie de Meaux and some Livarot. Apart from the tarte tatin, which can be cooked while you are eating your main course, these are all dishes that you can cook in advance and reheat for you evening. Bon appetit!