A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
An easier version of the french classic duck in orange , which i found in ” The French Kitchen: a Cookbook” by Joanne Harris and Fran Warde.
Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
Felicity Cloake’s “perfect” version of this speciality from western France.
A quick recipe for pork from Nigel Slater.
A dinner I could not resist from “Rick Stein’s Secret France”.
These magical cheesy mashed potatoes are a speciality of Auvergne in South West France and were once the popular sustenance for pilgrims heading to Santiago de Compostela. This is Felicity Cloake’s ” perfect” version.
This recipe for the classic French Onion Tart is from ” Lulu’s Provencal Food” by Richard Olney.
Felicity Cloake’s ” perfect” version.
A French Mediterranean salad from ” Rick Stein’s Secret France”.
This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.
A French way with sausages from Diana Henry.It’s good served with cabbage on the side.
A classic French dish from Picardy which i found in Claire Thomson’s latest book ” Home Cookery Year”. She makes it with a bread dough base rather than the traditional pastry crust and it works well.
A delicious supper that only takes a few minutes to prepare from ” Cook” by Thomasina Miers. Vacherin cheese is seasonal and only available from late November to mid February making this a lovely supper for winter nights. Serve with a crisp green salad and ripe pears, apples and walnuts to eat between mouthfuls of cheese.