What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
These pavé, golden bricks of pressed, creamy potato, take their name from the French word for cobblestone.
Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.
Finish off a special dinner with this frozen dessert. It’s made with softened dried apricots, and there is no last-minute preparation.
This dessert brings back beautiful memories of my youth, cooking with my mum and grandmother at home. At its best, it’s heaven.
A galette is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual...
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce.
Huîtres au sabayon de Champagne is one of my favourite hot appetisers - perfect with a glass of Champagne.
This French family classic, brioche perdue, is traditionally made with day-old bread but now it's often made with brioche as a breakfast treat.
A simple and quick cake for afternoon tea. Gateau aux cerises et aux noisettes can be made with fresh cherries or jarred morello cherries.
Savarin au rhum, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You'll need a 20 cm buttered ring...
A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it. The method is logical and simplified for...