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Cherry and hazelnut cake (gâteau aux cerises et aux noisettes)Cherry and...
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...
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...
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...
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...
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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...
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Roast figs with caramelised nuts (figues rôties aux noix caramelisées)Roast...
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...
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...
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...
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...
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...
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...
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...
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...
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Belgian chocolate mousse (mousse au chocolate Belge)Belgian chocolate mousse...
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...
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Liègoise salad with mussels (salade Liegoise aux moules)Liègoise salad with...
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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