A French bistro classic from ” Cook Simple” by Diana Henry. You can replace the walnuts with hazelnuts and the Roquefort with Cashel Blue or Gorgonzola.
A French salad from Parisian bistro ” Le Petit Gavroche” . I found the recipe in ” Cook Simple” by Diana Henry. For a variation you can add 150g sauteed bacon lardons and top each serving with a poached egg.
A French recipe for roast lamb from ” Cook Simple” by Diana Henry. It’s good served with flageolet beans ( canned and drained are fine) heated with a big knob of butter, salt and pepper, a squeeze of lemon and a handful of chopped parsley.
A very good lentil salad from ” The Really Helpful Cookbook” by Ruth Watson. The salad will benefit from being made ahead and sitting in the dressing for a day or two.The tapenade in this recipe does not include any anchovies so it is suitable for vegetarians. You could use ready made tapenade if you like or put anchoiade on the toast instead. Any leftover tapenade can be kept in the fridge for up to a week to serve with drinks .
A recipe from one of my favourite cookbooks – ” The Really Helpful Cookbook” by Ruth Watson. I have cooked and returned to so many meals from this book. This is easy to make and the flavours of the sauce go very well with the shellfish.
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.
