This is a real winner when it comes to offering an appetizer to your guests, as an accompaniment to drinks. Every time I make it I get rave reviews, so I won't be so selfish as to keep the recipe to myself. Here in France we are not scared of garlic, in fact, we love it! It is what makes this dish! For the best outcome, marinate overnight or at least 4 hours before serving, accompanied by toothpicks. Ingredients: 100gr olives, drained well 1 tbsp red wine vinegar 1 tbsp olive

This is a popular, tasty aperitif snack here in France, where 'apero' is a sacred event.. The French also call it 'amuse-gueule' which means 'mouth fun', though English speaking countries would call it an 'appetiser'. It really is something different to offer your guests when having drinks together & is served with toothpicks. For the best outcome, marinate overnight or at least 4 hours before serving. Ingredients: 400gr tin of mushrooms, drained well 2 tbsp red wine vinegar

This in an incredible combination of flavours; one that explodes your taste buds & leaves you feeling like you've really had an amazing culinary experience. The bitterness of the chicory pairs beautifully with the sweetness of the pear, whereas the crunch of the walnuts clashes marvellously with the creamy texture of the Roquefort cheese. All of this, finished off with the tang of a red wine vinaigrette. It is heaven & the perfect starter to impress your dinner guests. 2 Serv

This French classic recipe is very easy to make with few ingredients involved. Chicken breasts, crispy fried, with a creamy mustard sauce. It pairs beautifully with mashed or roasted potatoes, but also rice or even pasta. 4 Servings Ingredients: 750gr of chicken breasts, each sliced in half horizontally 100gr flour 2 tbsp butter 1 tbsp olive oil 3 shallots, finely chopped 1 clove of garlic, minced 1 chicken stock cube diluted in 25cl of boiling water 2 tbsp Dijon mustard 3 tb

Raclette is an amazing, strong smelling cheese we have here in France. It is famous for the being the cheese used for 'a Raclette', which is a meal named after the cheese. It is a very social dinner, immensely popular for gatherings between family or friends. Having 'a Raclette requires a Raclette machine which is a plug in cooking device that the diners use to melt their cheese using little triangle or square trays. You place boiled potatoes, charcuterie & cornichons on yo

Before the people of Marseille begin rioting, I am not claiming this is the ultimate, classic version of bouillabaisse. The famous dish was traditionally a simply stew created by Marseillaise fisherman, in the south of France, to use up fish they could not sell. It has since become the a star dish in many top restaurants where they make it using a fish stock created by simmering various fish, shellfish & fish bones in a large pot. The contents of the pot are then blended & pa

This beautiful dish is from the Basque region, on the south west coast of France, near the Spanish border. Because of its location, the Basque region was for centuries part of a well known spice route which is how the famous Piment d'Espelette arrived there. Since they have continued to produce this amazingly smoky chilli powder that has become a favorite with chefs worldwide. The name of this recipe means 'from the pot' & it is a rustic fisherman's stew, made to keep them go

This Christmas was the first time I have cooked any type of duck. For this recipe I used a young duck, which we call 'Canette' here in France. It doesn't yield very much meat but it is a real delicacy. Tender & delicious slow cooked with cider, apples & winter spices. This dish pairs wonderfully with roasted potatoes; even better if they cooked with a little duck fat. 4 Servings Ingredients: 1 whole duck (roughly 1.2kg) 2 onions, finely chopped 4 sweet apples, cored & quarter

This recipe is from Aveyron in the South of France, situated between Montpellier & Toulouse. It is a simply, easy dish to make that has the perfect balance for a healthy lunch with lots of chard greens, eggs & sausage meat. It pairs well with a side salad. 2 Servings (6 farçous) Ingredients: The dark green leaves of 3 white chard stalks, roughly chopped 1/2 onion, roughly chopped 1 clove of garlic, roughly chopped 2 tbsp chopped fresh parsley 100gr sausage meat 2 eggs 40gr f

This is a great way to add a twist to a pasta dish by incorporating fish. If you are not a fan of tuna, you can replace it with mackerel, sardines or even prawns. This dish is from the south west of France, specifically the Basque region, where the famous 'piment d'espelette' chilli powder is from. Its unique, smoky flavour is unrivalled by any other chilli though, if you really cannot find it near you, you can replace it with hot chilli powder or cayenne pepper. Although jam

This unique, tangy dish is from Alsace, in the north east of France. Being a region that borders Germany & Switzerland, its cuisine is heavily influenced by these two countries. Because of this, we are so lucky for their amazing culinary contributions to French cuisine. From Choucroute Garnie (a winter favourite here in France: sauerkraut with sausages, salted meats, charcuterie & boiled potatoes) to Flammekueche (similar to a pizza but with cream, lardon & onion toppings) &

A 'timbale', in French cuisine, is a baked dished that is enveloped in a crust, be it pastry, breadcrumbs, or in this case, slices of aubergine. What a great way to add extra vegetables to a pasta dish! 4 Servings Ingredients: 1 onion, finely chopped 2 cloves of garlic, finely chopped 1 stalk of celery, finely chopped 250gr minced beef or veal 10cl white wine 30cl tomato sauce 1 tbsp concentrated tomato paste 2 tsp oregano 1 tsp cayenne pepper or chilli powder 2 bay leaves 20

This healthy bread is a great breakfast option for adults & children alike. It can be eaten as it is or with a thin layer of jam. 1 Loaf Ingredients: 2 eggs 50gr sugar 3 ripe bananas (the riper, the better!) 130gr Greek yogurt 210gr flour 1 tsp baking powder 2 tbsp chocolate chips 50gr raw oats Instructions: Heat oven to 180c for fan assisted ovens & 200c for traditional ovens. In a large bowl, beat the eggs & sugar together for 2 minutes. Peel the bananas & mash with a fork.

This is a French classic that is known worldwide and this is the traditional recipe, though there are many simpler versions out there that yield great results without as many steps. One thing I would recommend you do not skip is the overnight marinade, as this really tenderises the meat & adds deep flavour to the dish. I have added to end of this page, a simpler version you may like to try if you are short on time or patience, though I cannot guarantee it will be as good as t

This fabulous dish can be made with other meat cuts designed for roasting. It is rich, luscious & the perfect Sunday meal on a rainy autumn day. I find it best accompanied by roasted potatoes. 4 Servings Ingredients: 1 large pork shank (1-1.5kg) 1 medium butternut squash, cut into large cubes 1 red onion, quartered 80gr honey 5 tbsp soy sauce 4 tbsp Worchester Sauce 1 tsp paprika 1 tsp ground pink peppercorns Instructions: Place the pork shank in a large pot & cover with cold

What can I say about this incredible stew that contains 8 different vegetables & is simply divine! Each year I grow white chard in my...

This delicious sauce is well known across France, famous for its association with fish. Both tangy & creamy, it really is the perfect...

This dish is a beautiful addition to wraps and pitta bread with grilled meat, fish or a vegan alternative, and is a wonderful dip to...

This recipe can be made with any type of plum though mirabelle plums are very famous in France due to their sweet flavour. For this...

This recipe I created one fine day when I noticed two peppers in the fridge that looked like they were softening and preparing for their...