Bring Innovation and Style Into Your Kitchen



Daniel Galmiche eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Revolutionary French Cooking turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking.


Smoked Duck and Lentils with Lavender

You can hot-smoke your duck at home or use a cold-smoked, air-dried duck, sliced and served as a salad with the hot lentils. Either way, corn-fed, free-range birds will give the best results. I enjoy both and usually decide depending on the weather, but these flavour combinations always works well.

Serves 4
Preparation Time: 20 minutes
Cooking Time: 35 minutes
For the crystallized orange
1 large orange, washed and scrubbed
2 tbsp caster sugar
For the smoked duck
100g/31⁄2oz/1⁄2 cup basmati rice 3 tbsp green tea 1 tsp caster sugar 2 small lavender sprigs
1 tbsp rapeseed oil 2 duck breasts, about 200g/7oz
each 1 tbsp clear honey a few chervil leaves
For the lentils
200g/7oz/1 cup Puy lentils, picked over and rinsed
1 onion, finely chopped 2 cloves 1 bouquet garni, made with 1 thyme
sprig and 1 parsley sprig, tied
together with kitchen string 50g/13⁄4oz unsalted butter sea salt and freshly ground black
1 To crystallize the orange zest, pare the zest from the orange into fine strips using a vegetable peeler or small, sharp knife, cutting away the pith. Put the zest in a small saucepan, cover with cold water and bring to the boil over a medium heat. Remove from the heat, drain, refresh under cold water, then drain again. Repeat this blanching process.2 Return the zest to the pan over a low heat and add the sugar and
3 tablespoons of water, stirring until dissolved. Raise the heat to medium and bring to the boil, then turn the heat down to low and simmer for
4–5 minutes, or until the zest becomes transparent. Remove from
the heat and leave the strips to cool in the syrup.

3 Put a large piece of kitchen foil, shiny-side down, in the bottom of a wok or steamer. Add the rice, tea, sugar and 1 lavender sprig, and drizzle with the rapeseed oil. Cover with a wire rack or steamer insert and lid, and put over a medium heat for 5 minutes, or until the mixture starts to smoke. Quickly put the duck breasts inside, cover with kitchen foil to help seal the duck, then put the lid on, turn the heat to low and smoke for 5 minutes.

4 Meanwhile, put the lentils in a small saucepan and cover with cold water. Bring to the boil, then skim off any foam that rises to the surface. Add the onion, cloves and bouquet garni, turn the heat down to low and simmer for 5–7 minutes until only just tender. Season with salt and pepper to taste, then strain, discarding the flavourings.

5 When the duck is almost ready, heat a non-stick frying pan over a medium heat. Turn off the heat under the smoker, lift out the duck and put the lid back on the smoker. Put the duck, skin-side down, in the hot frying pan and cook for 4–5 minutes. Flip the duck over, brush the skin with the honey and sprinkle over a little of the remaining lavender, then cook for a further 5 minutes. Lift out, cover with kitchen foil and leave to rest, quickly discarding the foil with the smoking ingredients.

6 Heat a non-stick frying pan until hot, add the butter and lentils and stir-fry for a few minutes until hot. Cut the duck into chunks and serve on top of the lentils, sprinkled with the orange zest strips with a little of the syrup, the chervil leaves and a pinch more lavender.



     Daniel Galmiche
     Revolutionary French Cooking
     ISBN: 9781848990678


Sleep Well with Foods Rich in Magnesium, Vitamin C and Vitamin B5

(by Max Tomlinson)

Insomnia is persistent sleeplessness. We all know the scenario of tossing and turning all through the night after a particularly stressful period at work. If this goes on for weeks and months, you may be an insomniac. Eating or working too late, drinking alcohol, taking too little exercise, adrenal exhaustion owing to stress, and yo-yoing blood-sugar levels can all cause insomnia.

Pure-food solutions
When you eat too late you lie in bed digesting and not resting. This can keep you awake. Ideally you should eat at least three hours before going to bed. In addition, you can speed up digestion by
food combining – separating your proteins and your carbs.

Foods rich in vitamins C and B5 and in magnesium feed your depleted adrenals (which produce adrenaline [epinephrine]), helping to restore sleep. Broccoli, Brussels sprouts, citrus fruit, guava, kale, parsley and squash are all rich in vitamin C. Whole grains, dark green vegetables, avocadoes, fresh fish and apples are all magnesium-rich. Organic eggs, fresh fish, whole grains, nuts and all fresh fruit are rich in B5.

High-GI (glycemic index; see p.120) foods raise the amount of sugar in your blood quickly. When the blood-sugar levels fall during the night, you wake up slightly hungry. Eating low-GI foods for dinner helps to keep your blood sugars stable, ensuring a better night’s sleep.

Quinoa tart with avocado salad
Preparation time: 20 minutes
Cooking Time: 30 Minutes (plus 10 minutes cooling)
55g/2oz/1⁄3 cup quinoa, rinsed thoroughly; 
2 tbsp extra virgin olive oil
; 250g/9oz/3⁄4 cup quark
; 2 large organic, free-range eggs, lightly beaten;  2 fat garlic cloves, peeled and crushed; 6 salad onions, trimmed and thinly sliced
; small bunch parsley, chopped
; 85g/3oz/3⁄4 cup hard goat’s cheese, finely grated; 
1 little gem lettuce or 1⁄2 cos (romaine) lettuce shredded;  1 small avocado, peeled, stoned and sliced; 2 tsp lemon juice
1 Cook the quinoa according to the packet instructions. Spread out on a plate and allow to cool for 10 minutes.
2 Preheat the oven to 180oC/fan 160oC/350oF/gas 4. Generously oil a 20cm/8in ovenproof pie dish or springform cake tin using half the olive oil.
3 Put the quark in a medium bowl and stir a couple of times to soften. Beat in the eggs using a wooden spoon – don’t worry if they look a bit curdled at first, just keep mixing and they will combine. Then stir in the garlic, onions, parsley and cheese.
4 Spoon the mixture into the prepared dish and smooth the top. Bake in the middle of the oven for 25–30 minutes until set. Remove from the oven and allow to stand for 10 minutes before loosening the edges with a spatula and removing the tart from the dish.
5 Meanwhile, put the lettuce and avocado in a medium bowl. Whisk the remaining olive oil and the lemon juice together in a small bowl, then pour over the salad and toss well. Serve with wedges of the tart.

Max Tomlinson is the UK’s top naturopath. In this book he reveals how you can harness the power of food to generate outstanding health, unfolding how foods in their pure form can protect you against pollution and disease and can help you to achieve long term health and vitality.


Max Tomlinson
Clean Up Your Diet