This is a perfect way to use day-old croissants – if there are any you don’t eat on the first day!
This adults-only dessert was inspired by a visit to a distillery during my travels in the Kimberley. Steeped in rum syrup, these are brilliant with creme anglais,...
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
Served with our favourite side: the diplomat cream, which is a luscious mixture of creme patisserie folded through the softly whipped cream. The Chefs' Line
A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent...
To clean the mussels, simply give the shells a bit of a scrub under running water, and pull out their wispy beards. The Chefs' Line
The cheesy crust on top of this soup is what makes the French staple difficult to resist.
Jacques recommends buying whole fish, then gently scaling, trimming and gutting them at home. Food Safari Water
This typical Atlantic prawn salad that includes the regional vegetables is perfect for a summer lunch or dinner party entrée.
This is a great classic veal casserole that is part of the repertoire of all good French cooks.
Sweetened chestnut spread is a chestnut ‘jam’ and called ‘crème de marrons’ in French. It is a very common and popular ingredient in French dessert making.
Until recently white asparagus was more common in France than green asparagus. The beginning of the asparagus season is much celebrated and most French...