WHENEVER I think of Paris I think of Willi’s. Read on! Last weekend I was taken on a surprise trip to Waterloo – how exciting I hear you say – three hours later I was pavement posing on a pretty cane chair dunking a buttery croissant into the most perfect hot chocolate drink at the Deux Magots Café in the middle of Paris.
The Eurostar had glided us there with great ease and speed.
After shopping for some cheaper than London clothes we checked into the very reasonably priced Hotel Therese (www.hoteltherese.com) and then went round the corner to Willi’s Wine Bar (www.williswinebar.com) and had a delightful evening as usual. The atmosphere is very friendly and relaxed with a lovely long and well-polished oak bar to greet you and then the eating part behind.
It opened in 1980 and has remained a firm favourite of the Parisians. It is owned, surprisingly, by a tall and distinguished Englishman, Mark Williamson who also owns Maceo Restaurant almost next door.
Mark is dedicated to both places and is always lurking around in either place checking up and also greeting his many loyal friends.
The first of these two recipes is designed on the same style of cooking that you find in Willi’s.

Squid with Roasted Red Peppers
This dish should be made with the tiny squid but they are not easy to come by. Either order then from your fishmonger or look for frozen packets of mixed seafood. Otherwise use larger ones for this recipe below. If you can get the baby ones use about four to six per person and cook for less time.
Serves four as a starter

Ingredients
Two large red peppers, quartered, de-seeded and stalk removed;
A little olive oil;
A little butter;
Four six-inch squid tubes, cut into rings;
One clove of garlic, peeled and crushed;
A splash of white wine;
Salt and freshly ground black pepper;
A handful parsley, chopped finely.

Method.
Preheat the oven 200F 400C Gas mark six. Place the pieces of red pepper on a flat baking tray and brush with oil. Cook in the oven for half an hour and then leave to cool. Remove skins if you wish and then cut into strips.
Heat a little oil and butter in a frying pan and add the garlic. Cook gently for about one minute. Add the red peppers and toss for a few minutes. Remove from the pan, leaving the juices, and keep warm.
Add the squid rings, a splash of wine and season with the salt and pepper. Cook over a low heat for about three minutes. Add the parsley and remove from heat.
Arrange the peppers in small piles in the centre of each serving plate and then top with the squid mixture. Serve warm with chunks of French bread.

Young Goat Cheese Salad
It is quite hard to get really fresh goat cheese but in France it is in all the markets. Get the youngest one here that you can to make this light and original salad. If the cheese is just a day or two old you can serve it with fresh raspberries and caster sugar. The result is magic.
Serves two

Ingredients
Two handfuls mixed
salad leaves.
A little Balsamic
vinegar;
A little olive oil;
Salt and freshly ground black pepper;
Two individual young goats cheeses;
Two flat dessertspoons runny honey.

Method
Put one handful of salad leaves on each of two serving plates. Sprinkle over a little Balsamic vinegar and oil and then season with salt and pepper.
Place a goat cheese in the middle of each plate on the leaves.
Spoon the runny honey over the top of the cheese and leaves and serve.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk