This bread will become stale within one day, so it’s best eaten as soon as possible.
This is a great way to use up leftover panettone or brioche, but any type of day-old white bread will be good (day-old bread is always better than fresh for French toast).
This butter-rich French-style loaf is ideal for breakfast. It is also excellent for making French toast.
Slow cookers are ideal for cooking pâtés, which need a long, slow cooking time in a water bath. Serve slices of pâté on salad greens with melba toast and cranberry sauce.
Whether you serve this tasty pâté as an elegant starter or as a sandwich filling, you’ll enjoy the pungent, earthiness of the mushrooms. Portabella mushrooms are used here for their strong flavour, but there are many mushrooms to choose from. Just pick your favourite.
Break the ice with this great dish to share. It looks impressive, but is so easy to make.
This traditional croque monsieur (French grilled cheese and ham sandwich) recipe is the closest version of the original grilled cheese sandwich served in Parisian cafés in the early 1900s.
Rémoulade, a French sauce, is popular all over the world with seafood, French fries and sandwiches. Its tart, savoury yet smooth character pairs especially well with shellfish.
The secret to delicious French onion soup is using a base of really good beef stock, and cooking the onions slowly until they are caramelized – giving the soup its dark colour.
This very simple soup will remind you of the lazy, hazy South of France – healthy, tasty, colourful – the simple pleasures of life in the sunshine! Serve with toasted rustic or farmhouse bread.
Something hot and crispy – like frites or French fries – goes with fish and shellfish like, well, fish and chips! The secret to great frites is to cook them in two stages – once to eliminate moisture and the second time to get them crispy and golden brown.
Based on the classic French pissaladière, these melting squares of puff pastry make a chunky, satisfying appetiser to hand around with drinks.
Hot smoked trout is fabulous. It has a smoky aroma, a delicate and moist texture and fabulous flavour. It looks wonderful when garnished with thinly sliced lemons and sprigs of fresh herbs. Use any leftovers in pâté, for breakfast with eggs or in sandwiches.
This classic French dish is often made with wine or cider. This recipe reduces the quantities used, thereby losing calories without compromising on taste. It looks impressive, but it is so simple to put together.
In this new take on the classic recipe from Nice, all the star ingredients go on the plank, then they are served over fresh greens. Enjoy with a glass of chilled rosé and a crusty baguette.
Originating in France, this dish uses mashed potatoes instead of pizza dough as a base. It makes a great vegetarian main dish.
This casserole is worth the added effort. It will give you two courses for your meal – an appetiser of marrow to spread on toasted baguette and a stew of tender meat and vegetables. This recipe requires kitchen string and muslin.
Rich and succulent, this classic French casserole takes on the flavour of the red wine you choose, so make it a good one!
A simple but vibrant French-style recipe that brings out the wonderful taste of good lamb chops.
A tartiflette is a hot, bubbling dish with cheese and onion, originating in France. There, the cheese used is Reblochon, which may be difficult to find at the supermarket.
This dish originates from Alsace, a region of northeastern France that borders Germany and Switzerland. You will find influences of all three countries in this tasty casserole.
This one is always a crowd-pleaser. Serve with a tossed salad and a crusty loaf of French bread – perfect for soaking up any leftover juices.
Rabbit is very lean meat and lower in cholesterol than chicken or turkey. It is almost always sold skinned and cleaned, and either cut-up or left whole. One rabbit weighing about 1.5 kg (3 lbs) will serve 4 people. This recipe works well with chicken, if you prefer.
These crispy almond cookies are shaped like continental tiles – hence their name, which means 'tile' in French.
Langue de chat, or 'cat’s tongue', is a wafer-thin delicate cookie that can be served with ice cream sundaes or individual mousse desserts.
These light, shell-shaped cupcakes hail from the town of Commercy in the Lorraine region of France.
Frangipane is a sweet almond sponge mixture that is popular in France, where it is added to several classic desserts such as these fruit flans. If you don’t have individual flan tins, make one large one using a 20- or 23-cm (8- or 9-inch) tin.
To make the pastry by hand, sieve the flour into a bowl and make a well in the centre. Place the butter and egg yolk in the well and mix to a coarse paste. Draw the flour over egg mixture and chop through with a palette knife. Sprinkle with water and bring the dough together with your hands, kneading until smooth.
The best way of making the crisp caramel on top of a crème brûlée is with a blowtorch. If you do not own one, you can place the desserts under a very hot grill to caramelise the sugar.
A variation on the famous French tart named after the sisters who, so the story goes, cooked their favourite apple tart upside down by mistake. When inverting the cooked tart onto a serving plate, be sure the plate is large enough to prevent any hot caramel splashing over your hands.
Sometimes the simplest cakes are the best, and this plain, golden, lemony loaf is no exception. It was traditionally served with a glass of madeira wine in the nineteenth century (hence its name). It’s just as delicious with a cup of tea or coffee.
Meringues make delicious desserts, but unless you’re into whipping up your own mayonnaise or crème anglaise, it can be a problem working out what to do with the egg yolks. In this recipe, the yolks are turned into lemon curd for the filling.
Finding a crowd-pleasing vegetarian version of tapas can be quite a feat, but these oozy spinach croquettes are a winner with everyone.
Serve this deliciously rich dessert in small teacups, glasses or espresso cups. If you like your mousse light and airy, you could, after adding the cream, fold in an egg white that has been beaten until lightly stiffened; remember the usual health advice for eating raw egg.
A cafetière works well for this recipe. You’ll also need a handheld stick whisk.
The rich tomato base used for this pasta dish is extremely versatile and can be adapted for many uses.
Start this the night before, and it will be ready to bake in the morning. It’s easy, but never fails to impress!
This German layer cake is an absolute classic and makes a fabulous dessert cake for a party.
Sharing boards are popular in many restaurants and provide a sociable, informal start to a meal or a casual evening in with friends. The deli counter is laden with goodies, so take the ones suggested here as a starting point. Look for foods with a range of colours and textures and take a few minutes to fold salami in half or arrange the ham in rolls to look good. Choose an attractive loaf of bread to serve on the side.
These breakfast toasts are a special treat, yet are simple to make. You can prepare them the evening before you intend to eat them and leave them covered in the fridge, then all you have to do in the morning is cook them. The key to this recipe is to use soft white bread that rolls up easily and contains the filling without cracking.
Okay, not quite the real thing, but still a decadent and impressive dessert! Serve with shortbread or fancy dessert biscuits
Butter burns easily when heated — add a little vegetable oil and it will not burn so readily.
Try adding this relish as a pizza topping. It’s also a great match for veggie or pork sausage and hotdogs.
If the choux balls go soft when cool, put them back on a baking tray and return them to a hot oven for 5 minutes, which will recrisp them beautifully.
Bechamel sauce is also known as white sauce, and is made with a roux of butter and flour, to which milk is added. It is one of the four mother sauces of French cuisine and is used in many Italian recipes, including lasagne. It is also used as the base for many other sauces, including mornay, soubise and sauce crème.
The trick is to use really good quality red wine when making cassis liqueur, one that has just been opened. The best wines are fruity ones such as Merlot.
Flavoured with aromatic cumin and fennel seeds, this is a delicious and healthy soup to warm up a chilly evening.
There are countless versions of this classic dish all over Italy, using a huge variety of ingredients. Here’s a favourite version from the city of Naples.
Not strictly a sponge or a hot soufflé, this classic French batter pudding falls somewhere between. The fluffy batter mixture puffs up and becomes lighter in the oven and contrasts well with the sweet pears and sharper-flavoured raspberries.
This is a hearty, thick and filling soup, excellent to come home to on a cold Sunday afternoon after a brisk and invigorating walk. Try to cut the vegetables into similar-sized pieces; the soup looks better that way. Split peas do not need soaking before being cooked in a slow cooker.
Mussels look impressive, yet they are incredibly easy to cook. There’s also something incredibly sensual about them that can’t help but stimulate your appetite.
Gougère is the name given to a puff pastry (choux) served in a ring around a savoury filling. This recipe is by far the most elegant way to make use of turkey leftovers.
An aïoli is a garlicky mayonnaise, first beloved by Provençal cooks and now spread throughout the world. If you are concerned about the use of raw eggs in this sauce, make the Easy Aïoli variation or use egg substitute.
Make this strudel in the spring, when fresh asparagus is at its very best.
If you thought breaded fried chicken was off your menu, think again.
One of the classic dishes of Belgium served with frites and homemade mayonnaise, steamed mussels are easy to make and delicious to eat. Make sure you scrub away the ‘beard’ from each mussel. Discard any that are open before you steam them and any that don’t open after steaming.
Portobello mushrooms, filled with a mixture of shallots, mushrooms, blue cheese and breadcrumbs, are baked in the oven until the cheese just starts to brown. You can prepare them ahead of time and bake just before needed.
This is a rich, smooth soup based on the classic French recipe. It is perfect served with warm French bread and a glass of chilled Chablis.
From the Pyrenees to the Cantabrian Mountains, the Basque people prefer the wild mountains. Their unique cuisine makes the most of the lamb they raise as well as the fish they catch.
This traditional comfort food dish from the Mediterranean uses dried salt cod, usually available at specialty grocery stores. Allow 48 hours to soak the salt cod. Serve with French bread.
Smooth rich chicken liver pâté is utterly irresistible and perfect for entertaining because you can make it in advance, then forget about it until you’re ready to sit down to eat.
This is a great dish to make at holiday times when you have a houseful of guests. Prepare the night before and rouse everyone in the morning with the wonderful aroma of French toast drifting through the house.
This coarse-textured pâté makes a substantial appetiser with toast, or a delicious supper with French bread and a glass of red wine. You will need a medium-sized loaf pan that will fit in your slow cooker, or use a baking dish if necessary.
This tasty but light dish is made all the more special when drizzled with a little truffle oil. Celeriac brings an unusual freshness of flavour to the gratin, cutting through the richness of the cream.