A perfect pairing: CHICKEN BRAISED WITH WHITE WINE & MUSTARD

When I embarked on my latest book, Simply Raymond: Recipes from Home, I had no idea of the path that lay ahead. Originally I had set out to write a book that was a tribute to my mum and the food that she prepared, cooked and served chez Blanc.

I wasn’t far into the project when, suddenly, Britain went into lockdown. At home, and away from a professional kitchen, I craved and busily cooked the dishes that whizzed me back to my childhood in Franche-Comté: tartiflette; onion and bacon tart; Maman Blanc’s soups, so easy