You need a well-buttered and floured 22cm lift-out cake tin.
You need a well-buttered and floured 22cm lift-out cake tin.
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Cherry and hazelnut cake (gâteau aux cerises et aux noisettes)Cherry and hazelnut cake (gâteau aux cerises et aux noisettes)
You need a well-buttered and floured 22cm lift-out cake tin.
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Lamb and bean stew (pistache de mouton)Lamb and bean stew (pistache de mouton)
This comforting winter dish is a very much loved family classic in the Pyrenees region.
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Peaches and apricots poached in Jurançon wine (verrine de pêches et abricots au vin de Jurançon)Peaches and apricots poached in Jurançon wine (verrine de pêches et abricots au vin de Jurançon)
In France this delightful summer dessert is served in glasses. The French word for “glass” is “verre” which is why this dessert is called a verrine.
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Beef cheek stew in Madiran wine (estoufat de joue de boeuf au Madiran)Beef cheek stew in Madiran wine (estoufat de joue de boeuf au Madiran)
A wonderful winter dish to enjoy with the wine from Madiran or another robust red of your choice. It's lovely served with mashed potato.
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Baked trout with herbs and bacon (truite rôtie aux herbes et lardons)Baked trout with herbs and bacon (truite rôtie aux herbes et lardons)
Preheat the oven to 140°C.
In a bowl mix 3 tablespoons of the olive oil with the chopped thyme and a little salt and pepper. Brush the inside and outside of the trout with this flavoured oil.
Place the bay leaves, whole garlic cloves and lemon slices inside the fish. Place the fish on an oven tray lined with baking paper and bake in the oven for about 30 minutes until cooked.
In a bowl mix together the remaining oil, diced apple, chopped walnuts and lemon juice and season with salt and pepper.
Just before the trout is ready, heat a small frypan and cook the bacon for a few minutes.
Carefully transfer the trout to a serving platter. Spoon a little of the apple and walnut preparation on top and sprinkle with pieces of bacon and chives.
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Crayfish gratin (langouste gratinée)Crayfish gratin (langouste gratinée)
Cut each cooked crayfish in half lengthwise. You can ask your fishmonger to do it for you if you prefer. Carefully remove the flesh from the tail. Detach and discard the intestine. Dice the flesh into 1½cm squares and refrigerate until required.
Place the four half crayfish shells in a gratin dish.
Heat 50g of the butter in a small saucepan. Add the shallots and stir until almost golden. Stir in the flour and cook over low heat for a few minutes.
Whisk in the white wine. When it is well incorporated, gradually whisk in the milk and cook over low heat for 5 minutes. Season with salt, pepper and cayenne pepper. Gently mix in the crayfish pieces and the parmesan and reheat for 2 minutes.
Preheat the oven to 220°C.
Spoon the crayfish and sauce into the four empty crayfish shells. Sprinkle the top with breadcrumbs and dot a little butter evenly here and there. Place in the hot oven and brown the top of the crayfish. Serve immediately.
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Roast figs with caramelised nuts (figues rôties aux noix caramelisées)Roast figs with caramelised nuts (figues rôties aux noix caramelisées)
The Rhône Valley abounds with fig trees and this beautiful late-summer dessert is easy to make and delicious.
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Savoy potato gratin (gratin Savoyard)Savoy potato gratin (gratin Savoyard)
Alpine families love this classic potato dish which is very easy to make and delicious. It's usually served at dinner with a salad or at Sunday lunch as part of a feast.
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Grandmother's chicken casserole (poulet cocotte grandmère)Grandmother's chicken casserole (poulet cocotte grandmère)
This great family classic of French cuisine is one of our children's favourite dishes.
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Hare and wine stew (civet de lièvre au vin d'Arbois)Hare and wine stew (civet de lièvre au vin d'Arbois)
This very flavoursome stew is easy to make and popular amongst the farming families of the Jura region. It's often served with pasta.
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Veal and mushroom sauce and rösti (veau sauté aux champignons et rösti)Veal and mushroom sauce and rösti (veau sauté aux champignons et rösti)
This classic Swiss dish is famous all around the world.
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Rum savarin (savarin au rhum)Rum savarin (savarin au rhum)
The gateau savarin, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You need a 20cm buttered ring tin and a piping bag without a nozzle.
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Oysters in champagne sabayon (huîtres au sabayon de champagne)Oysters in champagne sabayon (huîtres au sabayon de champagne)
This is one of my favourite hot appetisers - perfect with a glass of champagne.
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Rhubarb and raspberry gratin (gratin à la rhubarbe et aux framboises)Rhubarb and raspberry gratin (gratin à la rhubarbe et aux framboises)
You need 6 buttered individual gratin dishes or a large gratin dish serving 6 people.
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Fish stew from Dieppe (marmite Dieppoise)Fish stew from Dieppe (marmite Dieppoise)
This fish stew is a superb Normandy classic and is relatively easy to make.
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Mackerel the Flemish way (maquereau à la Flamande)Mackerel the Flemish way (maquereau à la Flamande)
Mackerel is one of the most popular fish in the north of France. This flavoursome fish dish is often served with a beetroot salad.
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Leek tart (flamishe aux poireaux)Leek tart (flamishe aux poireaux)
Heat the oil in a wide non-stick pan and brown the bacon for 2-3 minutes. Transfer the bacon to a bowl.
Add the butter and the white of the leeks to the pan and cook over low heat for 10-15 minutes until the leeks are soft, stirring occasionally with a wooden spoon. Allow the leeks to cool.
Preheat the oven to 220°C.
Roll out the pastry to a thickness of about 4mm. Line the tin with the pastry and prick the pastry about 30 times with a fork.
Spread the cold leeks and bacon over the pastry.
In a bowl, whisk together the eggs, milk and cream. Season with salt and pepper, then carefully pour the mixture over the leeks.
Place in the hot oven and bake for about 40 minutes until the pastry is cooked. Serve hot.
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Belgian chocolate mousse (mousse au chocolate Belge)Belgian chocolate mousse (mousse au chocolate Belge)
It's best to make your chocolate mousse one day ahead. You need 6 transparent glasses or you can serve the mousse in an attractive bowl.
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Rum Savarin with raspberriesRum Savarin with raspberries
The Savarin, a yeast cake that’s moistened with syrup, is similar to the Lorraine classic, rum baba, but without raisins. The Savarin was created in 1840 by a pastry chef who named it after French gourmand Jean Antheleme Brillat-Savarin. You’ll need a 20cm Savarin or ring pan and a large piping bag.
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Liègoise salad with mussels (salade Liegoise aux moules)Liègoise salad with mussels (salade Liegoise aux moules)
A delicious potato, bean and bacon salad that is a speciality of Liège. Here I serve it with mussels which are very popular in Belgium, but it can also be served on its own or with grilled meat or fish.
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