These cute little puffs are made with light and airy choux pastry paired with a dainty, date-laced filling – perfect for afternoon tea and special-occasion...
The classic French way to use up summer produce (tomatoes, eggplant, zucchini) just got a frittata-like makeover. It's easy to make and ideal for picnics and...
"Quiches are a 90's dinner party classic, and caramelised onion and quail eggs two deeply 90s ingredients. You can make this quiche... without the quail eggs if...
For a Croque Madame, a classic French bistro dish, a ham and cheese toastie is stepped up with a coating of creamy sauce and then topped with a fried egg.
"Cooking segments on Studio 10 with chef Warren Mendes have renewed my love of frozen puff pastry. After recreating his asparagus tart, I ventured into the world...
This millefeuille takes a shortcut with ready-made puff pastry sheets. Once they're baked and you've whipped up the coconut cream, all you need to do is layer it...
Just the thing to warm up a kitchen and bellies on a chilly winter's day. At the end of the few hours of stewing, the lamb will have that fall-off-the-bone...
Confit means to cook in its own fat, and is a popular French technique to give meat a luxuriously silky texture and herb-infused aroma. The duck is pan-fried...
"My mum taught me this crepe recipe but sometimes I just make it up on the day. I use a mix of Nigella and other recipes to make the sauce my own - and to make it...
This dish ticks two things off your food experimentation list: mastering one of the classic French sauces, and how to cook and eat that knobbly root vegetable,...