Delicious French recipes
Meunière translates as ‘miller’s wife’, referring to the flour used to dredge the fish before it is cooked (recipe taken from The Little Paris Cookbook By Rachel Khoo. Michael Joseph, £20)
The classic crème brûlèè is just cream, egg yolks, sugar and vanilla but I use a combination of cream and milk, which makes a rich custard without the heaviness of using only cream. In summer I often put a small handful of raspberries or blueberries (or a few halved strawberries) into the bottom of each ramekin before completely submerging them in the custard. (Recipe taken from The Little Paris Cookbook By Rachel Khoo. Michael Joseph, £20)
The black olive tapenade in this French stew adds a rich, deeply savoury taste
Assemble this French bistro classic up to 6 hours in advance
This apple tart recipe is delicious served warm or cold. It is simple to make and can be frozen for 2 weeks.
Enjoy this coq au vin as part of our wine and chocolate diet
This fish stew is a new take on the French classic recipe that is quick and easy to make but does not skimp on flavour
A different way to serve potatoes, but utterly delicious
A twist on this classic dish that’s perfect for sharing and bound to please a crowd.
This easy recipe was invented for two friends from Paris who were visiting us in the country.
This recipe is an easy take on the classic French pork with prunes
This easy, versatile dressing recipe works well with salads and vegetables but also makes a great dip