Michel Roux’s home recipes, from ratatouille to roast chicken
The recipes here are what I cook and eat with my family, particularly when I’m at my house in France. It’s the food I was brought up on and that we enjoy together. French home cooking is very different from fine-dining restaurant food — it’s all about using good seasonal ingredients and letting them shine by not messing around with them too much. And that’s exactly what I do at home. I’m not into frills or fuss, just enjoying my cooking.
Serves 2Rib-eye is an unusual cut of pork, but I like it as there is a good vein of fat running through that keeps the meat tasty and juicy. Ordinary pork chops will also work well though. In this recipe everything is cooked