Gout de France
Pissaladiere is a caramelised onion, anchovy and olive tart originating from the south of France. The Chefs' Line
This recipe uses Kaiserflesch, a smoked pork product similar to speck. If unavailable, use speck or smokey bacon. The Chefs' Line
The cheesy crust on top of this soup is what makes the French staple difficult to resist.
This popular winter dish can be prepared for a large number of people. I prefer to use free-range chicken drumsticks or thighs on the bone.
This is a beautiful dish, I’ve been whipping it up around the world for many years.
This great winter dish is typical of French farmhouse cooking where a pot with vegetables, meat and broth cooks slowly.
This seasonal French family dessert is a popular treat and easy to prepare at home.
This a contemporary French dessert and it’s fashionable to serve it in a glass.
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...
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...
A simple and quick cake for afternoon tea. Gateau aux cerises et aux noisettes can be made with fresh cherries or jarred morello cherries.
The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is...
"French for ‘bohemian’, this dish from Avignon is cooked and served in a cast-iron skillet. Place it in the centre of the table and serve with salad and crusty...