List of all the recipes: 1511 recipes

"Buttonhole" quail eggs

This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.

"Day After Pork Belly" Soup

If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils. This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.

Alsatian-style salad

This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.

Ardennes Salad

Ardennes salad is made with potatoes, bacon, onions and cooked green salad.

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving.

Artichoke Soup

For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.

Asparagus "en petit pois"

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.

Avocado "tarte fine"

The French "tarte fine" (pronounced "feen") is a literally a thin tart, made on a precooked flat base of puff pastry. This delicious, crisp, savoury tart is topped with cream cheese, slices of avocado, a trickle of lime juice and fresh coriander.

Avocado and celery remoulade

Avocado, grated celery and remoulade sauce are combined in this delicious winter salad.

Avocado and smoked salmon terrine

In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

Avocado with gravlax

Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.

Avocado with Sautéed Prawns

Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.

Avocado with Tuna

Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.

Avocado, artichoke and chicken salad

This fairly simple recipe combines slices of avocado, spring onions, diced chicken and artichoke hearts in a good vinaigrette dressing.

Baby courgette salad

Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.

Baby spinach salad

It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.

Baked eggs with chicken and spinach

A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken.

Beetroot and black radish salad

The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.

Beetroot and cream cheese verrines

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.

Beetroot and fried chicken salad

A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes. As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.

Bisto-style canapés

This recipe captures the hearty and slightly raffish style of French bistro cuisine: fried rounds of baguette with egg, fried ham and a topping of melted cheese.

Bistro celery salad

A typical bistro-style salad with grated celery, mimosa eggs, diced cheese, croutons and grilled ham, tied together with a good remoulade sauce.

Bistro-style beetroot salad

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.

Bistro-style cabbage salad

This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.

Bistro-style endive salad

This delicious late-winter salad is made with red endives, slivers of Mimolette* cheese and toasted walnuts. In France it is known as a "Dutch" salad and typical bistro fare. *Currently banned in the USA.

Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.

Bouchées montagnardes

Literally "mountain mouthfuls" in French, these canapés combine ingredients from the mountainous region of eastern France: Morteau sausage, Morbier cheese and mushrooms. They make a hearty aperitif snack or are ideal for an informal supper.

Bread with Tomato

This tomato-flavoured bread, the famous "pan con tomate" of our Spanish friends, is ridiculously simple, but such a treat! It only takes a few minutes to prepare and makes a delicious aperitif snack.

Breton coleslaw

Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.

Broad bean salad with Parmesan

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

Broccoli salad with chervil-lemon mayonnaise

A raw broccoli salad with toasted croutons and a delicious chervil-lemon mayonnaise.

Brussels sprout salad

It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.

Brussels sprouts salad with smoked trout and Comté cheese

An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese.

Brussels-Bombay salad

For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Cajun-style lentil salad

If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad.

Carrot salad with almonds and Comté cheese

A very simple and delicious carrot salad with toasted almonds and diced Comté cheese.

Cashew-nut and Parmesan biscuits

For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?

Cauliflower and chickpea salad

Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.

Cauliflower and egg salad

This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Cauliflower, chicken and avocado salad

In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.

Cauliflower, red bean and avocado salad

This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.

Celeriac and parsley soup

A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley.

Celeriac and sesame soup

Celeriac soup with a double dose of sesame flavour: tahini (sesame paste) in the smooth, creamy soup and a crunchy sesame-seed crumble scattered on top.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

Celeriac soup with mustard

This delicious creamy soup is very quick to make.

Celery and avocado salad

For this recipe, very simple, we mix celeriac and avocado and we bind them with a remoulade sauce. The association celery and avocado is not common, but you will see that it works very well.

Celery soup bourguignonne style

Celery and Époisses cheese flavors for this very simple soup recipe.

Cervelas salad

This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.

Cervelle de Canut

In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their favourite dishes.

Cherry tomato and green bean salad

Here is a quick recipe for a very simple but delicious summer or late summer salad.

Cherry tomato and two cabbage salad

Green and red cabbage with cherry tomatoes make up this quick fall salad.

Chester

Chester biscuits are shortbread biscuits made with Cheshire cheese, and are known as "Cheshire cheese cookies". Here's a version with Comté cheese.

Chicken and Avocado Salad

A delicious salad of radishes, tomato, avocado and chicken.

Chicken club sandwich

In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.

Chickpea salad

This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.

Chinese Soup

This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.

Cocotte eggs with Comté

A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.

Comtoise endive salad

This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette.

Comtoise endive salad

An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.

Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.

Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.

Courgette tart with mint

Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.

Crackers

These crisp savoury biscuits are ideal for dipping into a sauce as an aperitif snack. It is quite easy to make your own crackers at home and they are much healthier and even more delicious than the commercial kind.

Cream of cauliflower soup with smoked haddock

This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock.

Creamy cauliflower and avocado salad

For this simple and delicious recipe of cauliflower and avocado salad, linked by a rémoulette dressing, you will surely notice the very creamy side of the whole, due to the association of avocado and sauce. This creaminess will become more pronounced if you stir the mixture. The name "Caulicado salad", which is very appealing to children, was of course chosen.

Creamy Winter Vegetable Soup

This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.

Crème de foie gras

This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.

Cretan salad

A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.

Crispy cheese parcels

Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.

Croque-monsieur

A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.

Crunchy Cauliflower Salad with Lemon

Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.

Crunchy courgette and mushroom salad

This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.

Crunchy radish and carrot salad

Quick and straightforward, this fresh, crunchy salad is ideal for early spring.

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Crunchy verrines

Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.

Cubed salad

For this fun salad, all the ingredients are cut into small dice, hence the name.

Cucumber and salmon salad

For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.

Dandelion salad

Dandelion salad, a great classic of local and spring recipes, is simply dandelions served with lardons, croutons and a good vinaigrette dressing.

Dauphinoise potatoes with Serano ham

These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.

Douarnenez salad

For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.

Eggs "en cocotte" with spinach

A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.

Eggs Arsène

Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels. And you're right, there is a nod to James Bond here.

Eggs Benedict

Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.

Eggs en Cocotte à la Française

Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.

Endive and beer soup

For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.

Endive and cheese salad with croutons

This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.

Endive and walnut salad

This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.

Foie gras ballotine

Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking. This recipe will be cooked "en ballotine", a simpler and much easier...

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.

Foie gras fingers

An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.

Four-tier glasses

This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.

French bean salad with vinaigrette

A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing).

French onion soup

This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.

Gougères

Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.

Greek salad

This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.

Greek salad with chicken

This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads.

Green and red salad with sardines and eggs mimosa

This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.

Green avocado salad

This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.

Green bean and potato salad with paprika

A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.

Green hummus

You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.

Green Piedmont Salad

In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.

Ham à la Russe

Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.

Ham spirals

These puff pastry spirals made with smoked ham are delicious and quick to make.

Harichou salad

A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.

Hearty leek and sprout soup

The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock. Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".

Icelandic-style fish and vegetable pie

This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Jerusalem artichoke salad

This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.

Julia salad

This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers.

Kalamata Salad

The Kalamata salad (a Greek city in the Peloponese) is made of tomatoes, feta cheese and pine nuts roasted with a lemon, olive oil and oregano sauce.

Kale and potato soup

Kale, potatoes and croutons for this simple but delicious soup.

Kervallon soup

Kervallon's soup is a delicious cauliflower and sorrel soup.

Lambé salad

Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.

Late Winter Soup with Fresh Spinach

This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage.

Lebanese Tabbouleh

Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.

Lebanese-style chickpea salad

This salad combines chickpeas with cauliflower in a light yoghurt dressing, flavoured with lemon juice and sesame paste.

Leek and celery soup

Leeks and celery aren't often found together, yet their tastes go well together, as in this delicious soup.

Leek and Jerusalem artichoke soup

Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.

Leek and potato soup

A classic of French family cooking.

Leeks in vinaigrette

A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.

Lemony chicken and radish salad

This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise.

Lentil and cold-meat salad

This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.

Light Broccoli Soup

This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.

Like a Boursin with garlic and herbs

It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.

Little vegetable omelettes

As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.

Mexican salad

This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.

Mexican tart

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.

Mini cheese and mustard toasts

For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.

Mixed salad

Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).

Mixed salad stack

A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a drizzle of vinaigrette dressing.

Mixed salad with curry mayo

A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.

Mixed tomato salad

This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!

Multicoloured cucumber-tomato salad

This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours.

Mushroom velouté

This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.

Nanou's red cabbage salad

If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.

Olive twists

These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Pan bagnat

Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version.

Panzanella

Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.

Pea and avocado salad

This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.

Pesto crackers

These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.

Piedmont salad

Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

Polish-style beetroot salad

This salad combines raw beetroot with fried potato slices and morsels of smoked sausage.

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.

Potimarron and leek soup

This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.

Prawn salad with a crunch

This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.

Pumpkin (or potimarron) soup

A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.

Purée of Jerusalem artichokes with foie gras

This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and contrast of hot and cold is delicious.

Purple sprouting broccoli and endive salad

This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.

Quick courgette soup with cheese

This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.

Radish and mushroom salad

This quick salad balances the crunch of radishes with the yielding texture of mushrooms.

Ramekins of duchess potatoes

Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.

Raw beetroot mousse with walnuts

A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".

Raw beetroot salad

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.

Raw green asparagus salad

Full of spring flavour, this salad partners raw green asparagus with sliced radishes, herbs and slivers of Cheddar.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

Red cabbage salad with chives

This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.

Red endive appetizers

Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.

Refreshing summer salad

A deliciously refreshing summer salad recipe, very simple to make, tomatoes, green salad and croutons, ideal for hot summer days.

Rémoulette of celeriac

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

Rice and fresh spinach salad

Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.

Rice and purple-sprouting broccoli salad

Like a classic rice salad, but with the crunch of purple-sprouting broccoli.

Rice and zucchini salad with paprika

For this very quick salad recipe, we tie together cooked rice and diced zucchini with a paprika mayonnaise.

Roscoff salad

This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.

Salad paysanne

This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.

Salade Niçoise

Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.

Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.

Savoury mini-madeleines with 2 cheeses

These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.

Seafood rice salad

This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.

Seb's Italian-style aperitif slices

These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.

Sesame fried scampi

Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.

Shiro-goma salad

Sesame-marinated chicken, soy sauce, lime and vegetables for this Japanese-inspired salad.

Simple mushroom salad with thyme and lemon, 3 ways

This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.

Small cheese and bacon rolls

These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.

Small foie gras pasties

Dainty pasties, filled with a morsel of seasoned foie gras.

Smoked eggs

This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".

Smoked salmon sacristains

Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.

Smoky canapés

These tasty morsels combine the freshness of a pistachio and spinach pesto with the smoky flavours of Morteau sausage and cheese. They make original aperitif snacks or starters.

Smooth mixed vegetable soup

Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

Souda salad

The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.

Soup Cornouaillaise

This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.

Spicy hot toasted cashew nuts

Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe.

Spring courgette and tuna salad

Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.

Spring radish and avocado salad

This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Super-green, super-thrifty soup

It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.

Surprise eggs

These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.

Tabbouleh

Tabbouleh is a Middle Eastern couscous salad., moistened with olive oil and lemon juice. Its flavour comes from plenty of fresh herbs (mint and parsley at the very least), onion and tomatoes. This refreshing dish is ideal for warm summer or autumn days.

Tahitian salad

This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.

Terrine of foie gras

This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

Thin summer tart "à la grecque"

A fresh, summery tart with a thin base of pre-cooked puff pastry, spread with a cream-feta mixture, and topped with slices of tomato and cucumber.

Thin tomato jelly and avocado tart

For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.

Tomato and courgette tart

This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.

Tomato and cream cheese terrine

Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.

Tomato tart

This tart is very easy and quick to prepare.

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.

Tomatoes Macédoine

Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.

Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.

Turnip and sesame puree (tahina) soup

For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).

Turnip top soup

It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to make a soup with turnip and radish leaves.

Two-colour cauliflower salad

Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.

Valay salad

This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.

Vegetable rosette tart

Blanched courgettes and carrots arranged in a rosette with a feta filling.

Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

Very green mixed salad

A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs.

Vol-au-vent

The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.

Warm autumn salad

Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.

Warm broccoli and Tuna Salad

In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.

Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

Warm chicken salad

This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.

Warm haricot bean salad

Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.

Warm lentil salad

Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.

Warm salad of potatoes and purple artichokes

This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.

Warm scallop and cabbage salad

This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

Warm white bean salad with smoked trout

"Land and sea" flavors for this salad featuring white beans and smoked trout.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

Winter cauliflower tabbouleh

Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.

Winter vegetable soup

A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.

Zucchini and tomato remoulade

A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.

"Land and sea" kebabs

For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.

Baked salmon fillet

This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.

Baked sea bass fillet with lemon and tarragon

This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.

Breton style shellfish and vegetable soup

For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

Canapés of red mullet with poppy seeds

Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.

Ch'ti mussel tarts

A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.

Chilli langoustines

The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.

Cockles and cabbage with smoky cream sauce

I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.

Cod loin with saffron

A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

Creamy "terre et mer" pots

Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.

Creamy spaghetti with cockles and parsley

Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.

Cretan-style salmon

Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.

Crunchy little pieces of fish

Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.

Crusty cockle tart

A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).

Curried mussels with cabbage

The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.

Curried tuna cubes

In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.

Erika's ceviche

Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.

Fillet of pollack cooked in two stages

This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking...

Fillet of salmon meunière

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

Firied fillet of sea bream with polenta

A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.

Fish "à la Bordelaise"

Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.

Fish fillet in express cooking envelope

Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.

Fish fillet with leeks and mustard cream

Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.

Fish fillet with preserved lemons

A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.

Fish in a salt crust

Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best way to ensure that the fish is cooked to perfection.

Fish in a seed crust

Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.

Fish in a sesame crust

Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.

Fish in white wine

This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.

Fish Mousselines

Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots....

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.

Langoustine and leek tarts

Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.

Langoustine gratin

This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the December 30^th 201980 K3.9 2 hours 15 min.