Growing up in a quaint village in Brittany, Manon Lagrève was surrounded by the rhythms of farm life, where food played a central role in bringing her family together. In 2018, she stepped into the spotlight on The Great British Bake Off and made it to the quarter-finals. Since then, Manon has gained a devoted following, sharing her culinary creations with over 600k Instagram followers and 370k fans on TikTok. Now living in London with her husband and two children, Manon has poured her passion for food into her book, Chez Manon. This collection blends cherished family recipes with modern French dishes, making it easy to entertain, whether it’s an intimate brunch or a large gathering. Below she’s kindly given us a sneak preview of two delicious dinner party recipes that are both perfect for winter hosting.
TOMATES FARÇIES VÉGÉTARIENNES
Vegetarian Stuffed Tomatoes
I am becoming increasingly conscious about my meat consumption, and I love to create classic French recipes with a vegetarian twist. This is a take on Tomates Farçies, and I’ve included in the tip how to make this if you prefer. These stuffed tomatoes are so juicy and flavoursome, and represent the sunshine of the south of France. You’ll find this dish in almost every bistro as a lunch special when the tomatoes are at their best. An ideal summer dish.
INGREDIENTS – Serves 4
80g (3oz/scant 1⁄2 cup) basmati rice
1 vegetable stock cube
8 large tomatoes
1 courgette (zucchini), chopped
1 red onion, chopped
3 garlic cloves, chopped
1/2 tsp herbes de Provence
olive oil
generous amount of salt and freshly cracked black pepper
METHOD
Place the rice in a pan, then add 750ml (25fl oz/3 cups) of water and the vegetable stock cube. Bring to the boil, then simmer for 10 minutes until tender but still with a little bite.
Preheat the oven to 180°C fan (200°C/400°F/gas 6).
Slice the tops off the tomatoes and scoop out the insides into a food processor bowl. Season the tomatoes well with salt and pepper.
Add the courgette, onion, garlic and herbes de Provence to the food processor and blitz it together for a few seconds. Add the rice.
Spoon the mixture into the tomatoes. Drizzle with olive oil and a generous sprinkle of salt and pepper.
Cover with kitchen foil and cook for 30 minutes, then remove the foil and cook for a further 20 minutes.
Tip: To make the classic Tomates Farçies, reduce the basmati rice quantity to 50g (2oz/heaped 1⁄4 cup) and add 100g (31/2oz) cooked sausage meat to the filling mixture.
TOURTE AU POULET ET PRUNEAUX
Chicken and Prune Pie
My mamie makes this tourte with rabbit (which you can, too, if you have a good butcher) but I thought I’d give you my more accessible version using chicken breasts. The rich stew paired with the sweet prunes is a match made in heaven! It always takes me back to Mamie’s kitchen table with my family.
INGREDIENTS – Serves 4
11/2 tbsp salted butter
2 tbsp olive oil
4 chicken breasts, diced
200g (7oz) lardons (or diced smoked bacon)
1 large onion, sliced
4 carrots, sliced
4 garlic cloves, crushed
300ml (10fl oz/11/4 cups) white wine
500ml (27fl oz/2 cups) chicken stock
200g (7oz) prunes
1 tsp thyme leaves
1 tbsp cornflour (cornstarch)
sea salt and freshly cracked black pepper
330g (11oz) sheet of ready-made puff pastry
1 egg, lightly beaten
METHOD
Heat the butter and oil in a large flameproof casserole dish (Dutch oven) and cook the diced chicken for 5 minutes until fully cooked through. Remove from the casserole and set aside.
To the same casserole, add the lardons, onion, carrots and garlic and cook for 10 minutes until softened. Add the wine and stir to deglaze the pan, incorporating anything that had stuck to the bottom of the pan. Bring
to the boil, then cook until the wine has reduced by half.
Add the chicken stock, prunes and thyme, cover and cook over a low heat for 35–45 minutes until the meat is very tender.
Extract about 300ml (10fl oz/11/4 cups) of the cooking liquid, pour into a bowl and allow to cool for a minute or so while you mix the cornflour with a little water to make a paste. Whisk it thoroughly into the cooking liquid, then stir it back into the stew and cook for an extra 2–3 minutes until the sauce thickens, stirring continuously. Season with salt and pepper.
Meanwhile, preheat the oven to 180°C fan (200°C/400°F/gas 6).
Transfer the stew to a medium-deep oven dish, cover with the puff pastry, sealing it nicely around the dish. Brush with the beaten egg and use the knife to create a little hole in the middle to allow steam to escape. Bake for 30 minutes until golden on top.
Chez Manon by Manon Lagréve (Quadrille, £26)
Photography © Nassima Rothacker, Jacqui Melville