Cuisine: inspiring and comforting winter suns

Intolerant to gluten and lactose since childhood, Jeanne B has not given up a bit of gluttony to the disease. She gives us all her tips for getting around the constraints of this diet with flamboyant recipes based on alternative flours (millet, sorghum amaranth, buckwheat, teff, etc.) to succeed in 80 savory and sweet recipes including glasses biscuits with jam, tuna turnovers or very tempting chocolate fondants!

At the age of 18, Julius Roberts decided to radically change his life: he left his job in the restaurant business and moved into an old cottage in Suffolk, with his dog and four Mangalica piglets. His book recounts this transition from the city to the countryside. As a true evangelist of better living, Julius Roberts, who became a cook-farmer-breeder, confides: “There is a mission in everything I do. I want to inspire audiences to treat our land with care and embrace simple cooking, without strict rules, but with a deep understanding of flavors and seasonality. » Much more than a simple collection of comforting recipes, his book is an invitation to reconsider our relationship with the earth.

In my library

The Farm Tableby Julius Roberts, photographs Elena Heatherwick, Ed. Hachette Cuisine, 320 p., €35

Because it’s good!by Jeanne B (recipes and photographs), Ed. Ulmer, 224 p., €25

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The recipe

► Chicken and ricotta meatballs with risoni broth, crème fraîche and dill

Recipe by Julius Roberts, taken from The Farm Table.

For 6 people. Preparation: 25 minutes. Cooking time: 30 minutes.

For the dumplings

6 boneless chicken thighs, skin removed

120 g fresh breadcrumbs

150 g of ricotta

1 egg yolk

1 large bunch of fresh tarragon (15 to 20 g), chopped

the zest of 1 untreated lemon

10 g of fleur de sel and a good turn of the pepper mill

olive oil, for cooking

For the broth

1 large onion, chopped

3 stalks of celery, cut into thin slices

3 carrots cut in half lengthwise, then into thin slices

1.7 L of very tasty chicken broth

250 g of rison

20 g chopped fresh dill

20 g chopped fresh parsley

Crème fraîche, for accompaniment

Cut the chicken into pieces and blend in a food processor until you obtain a paste. Add the rest of the meatball ingredients except the oil and mix again. Take a small portion of the stuffing and flatten it into a patty, then fry it to judge the seasoning. Then roll the rest of the preparation into balls. Brown them in several turns, until they are nicely browned on all sides. Reserve the meatballs on a dish while you cook the vegetables.

Using the cooking fat from the meatballs, brown the onion with a pinch of salt for 10 to 12 minutes, until it is soft, without browning. Add the celery and carrots, brown them for a few minutes, then add the chicken broth. Cover and simmer for 10 to 15 minutes. Then add the meatballs and risoni, then cook for another 6 to 8 minutes, until the pasta is al dente. Taste to adjust the seasoning, then incorporate the herbs and serve in deep plates with a spoonful of crème fraîche.