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French

Almond croissants

This is a perfect way to use day-old croissants – if there are any you don’t eat on the first day! 
French

Croissants

The classic French croissant is dark, flaky and buttery. 
French

All-butter puff pastry

You can't go past the flavour of homemade all-butter puff pastry.
French

Rum baba with vanilla custard

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,...
French

Onion, anchovy and black olive tart

Pissaladiere is a caramelised onion, anchovy and olive tart originating from the south of France. The Chefs' Line
French

Duck cassoulet with orange, apple and hazelnut salad

This recipe uses Kaiserflesch, a smoked pork product similar to speck. If unavailable, use speck or smokey bacon. The Chefs' Line
French

Apple tarte tatin with crème diplomat

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
French

Spanner crab omelette with chargrilled broccolini

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...
French

Steamed mussels and fries

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
French

Classic French onion soup

The cheesy crust on top of this soup is what makes the French staple difficult to resist.
French

Paper-baked mullet

Jacques recommends buying whole fish, then gently scaling, trimming and gutting them at home. Food Safari Water
French

Prawn and potato salad with hazelnuts

This typical Atlantic prawn salad that includes the regional vegetables is perfect for a summer lunch or dinner party entrée. 
French

Veal casserole with mushrooms

This is a great classic veal casserole that is part of the repertoire of all good French cooks. 
French

Chestnut cream surprise with mendiants

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.
French

White asparagus with a walnut and watercress salad

Until recently white asparagus was more common in France than green asparagus. The beginning of the asparagus season is much celebrated and most French...
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