List of 238 recipes from category Miscellanous (gluten free)

"Oeufs rabattus" with leeks

This quick French way of cooking eggs is similar to an omelette, but with the egg simply drawn in towards the centre during the brief cooking. The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".

Bacon and cabbage omelette

A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.

Broken eggs with mushrooms

For this quick and easy recipe, we pour beaten eggs over sautéed mushrooms and bacon.

Eggs Comtoise

In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.

Eggs in tomato shells

This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.

Eggs with green asparagus and Parmesan cheese

Green asparagus cut into sections, quickly sautéed with Parmesan, and topped with eggs beaten with cream.

Eggs with tomatoes and courgettes

Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.

Fried eggs with tomatoes

In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.

Green asparagus omelette

Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.

Ham and cabbage omelette

For this recipe, we cook kale, grill ham and add them to eggs beaten with Parmesan, before cooking the whole thing in an omelette.

Mushroom and artichoke omelette

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.

Nanou's egg rice

For this quick and simple recipe, ideal for a Sunday evening, a creamy rice simply accompanied by fried eggs.

Oven omelette

For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.

Poached eggs with spinach and Comté milk

The combination of eggs with spinach is always a winner, but this recipe elevates it to another level with the original and delicious flavour added by the Comté milk.

Provençal-Style Eggs

For this very simple recipe, which can be enjoyed hot or cold, you'll need slices of tomato that you grill, a generous pinch of herbes de Provence, and eggs arranged around the edges.

Shiitake eggs

By French standards, this hardly qualifies as an omelette: beaten eggs, simply slammed in the pan with sautéed shiitake mushrooms in soy sauce.

Small ratatouille with

It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.

Sorrel omelette

A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.

Soufflée omelette with cheese

Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.

Spinach Omelette

An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots.

Tomato omelette

Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.

Tortilla Comtoise

A potato tortilla, but revisited with good Franche-Comté products: Morteau sausage and Morbier cheese.

Auvergne gratin

Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.

Avengers' potatoes

Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.

Baked Camembert

In this recipe, very similar to the hot box, a Camembert cheese is baked in the oven, surrounded by baked potatoes set on a fondue of onions. A delicious and comforting winter dish.

Boulangère potatoes

This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.

Bourguignon potatoes

Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.

Cassoulet-style shepherd's pie.

You may well have come across hachis parmentier, the French version of shepherd's pie. Here's a variation using puréed haricot beans, inspired by another classic French dish: cassoulet.

Celeriac and mushroom gratin

This gratin combines sliced celeriac simmered in milk with fried mushrooms.

Chicken Brussels pie

This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?

Courgettes (zuchinis)

A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.

Creamy spinach and potato gratin

This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).

Dublin au gratin with Guinness

This delicious gratin brings together 3 of the pillars of Irish gastronomy: potatoes, Guinness and Irish cheddar. It's a gratin of melting potatoes, where the cheddar combines perfectly with the delicate bitterness of Guinness, obtained by cooking the potatoes in a milk-beer mixture.

Duck Parmentier

This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven.

Endive gratin with cancoillotte

Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.

Gratin Comtois

This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish!

Gratin Dauphinois

This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it.

Gratin du Nord

This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.

Gratin of beet tops and potatoes

In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.

Gratin of chicken with rice and sautéed mushrooms

This is a very simple gratin, mainly using leftovers (chicken and rice), ideal for a Sunday night supper.

Gratin of Endives with Mont d'Or

This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.

Gratin of leeks with Morbier cheese

In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.

Gratin of potatoes with morels and yellow wine

For this delicious and very tasty morel mushroom and vin jaune gratin, we're staying in the spirit of the gratin Dauphinois, so no cheese, but with a double use of vin jaune: to sauté the morels, and in the cream that will be poured over the potatoes before cooking. This is a full-flavored recipe, in which each ingredient is used to the full.

Gratin of purple artichokes

This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...

Gratin Parmentier

Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.

Gratin with Parmesan flavours

For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use. You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.

Gratin-style spinach and chicken omelette

A simple omelette treated more like a gratin: the omelette forms the bottom layer in the dish, topped with chicken and spinach in a cream sauce and browned in the oven.

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

Hearty potato and ham gratin

A potato gratin with an original twist: fried diced ham with mustard.

Individual creamy endive gratins

In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).

Layered Leek and Egg Gratin

This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.

Leeks with ham

In this recipe, we're going to treat leeks a bit like endives with ham, for a slightly atypical but delicious gratin with leek béchamel sauce.

Morbiflette

Morbiflette is the Comtoise version of tartiflette, where the reblochon cheese is replaced by morbier cheese and the bacon by diced Morteau sausage.

Mushroom Pancakes au Gratin

This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.

Oxtail Parmentier

Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.

Polenta parmentier

This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta.

Pollack Parmentier

"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven, gratin style.

Potato and two ham gratin

Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.

Potato Gratin

A classic dish, but so delicious. Slices of potatoes cooked in milk, a mixture of cream and Comté cheese, and then it’s all baked in the oven until golden brown.

Potato gratin with 3 cheeses

For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.

Potatoes with bacon and herbs

The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.

Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.

Quick stuffed courgettes

This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.

Salt cod brandade

"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Sardine and potato gratin

For this astonishing gratin, part gratin and part clafoutis, we combine potatoes, cooked shallots and pieces of sardines in oil.

Sliced cauliflower with 3 cheeses

Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.

Smoky potato and potimarron gratin

This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!

Tartiflette

A personal version of a classic recipe from Savoy.

The strange gratin

Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.

Triple-Cheese Pumpkin Gratin

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon.

Truffade

Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious. This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook the potatoes, with or without bacon, onions or garlic. This is my version, using pre-cooked potatoes, lardons and that delicious cheese from the Auvergne, Saint-Nectaire. Despite the name, truffade has...

Two-cheese vegetable gratin

This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.

White bean gratin "à l'italienne"

White haricot beans enriched with the Mediterranean flavours of tomatoes and herbs. The beans are boiled first then mixed with chopped tomatoes and finished gratin-style in the oven.

Artichokes with beef

This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).

Filet mignon with asparagus

In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

Cabbage julienne with ham

A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.

Cauliflower "moelleux" in ramekins

This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.

Cauliflower purée with salmon and spinach

A creamy cauliflower purée, accompanied by diced smoked salmon just grilled, and spinach tossed in butter. You'll see that the three go very well together.

Chicken with spinach in a cream sauce

This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.

Comtoise stuffed tomatoes

These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.

Creamy asparagus and meat timbale

Asparagus cooked separately first, then sliced and mixed with a reduced cream sauce, full of meaty flavour, and served in individual dishes.

Creamy cauliflower with smoked salmon

A creamy cauliflower purée with steamed leek, and strips of smoked salmon lightly sautéed on the side.

Express sauerkraut

Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.

Frichti from Bruxelles

A very simple dish, and a bit of a cheeky one at that: Brussels sprouts cooked on the side, diced ham, cubed potatoes, and a bit of grated cheese to bind it all together.

Fried rillettes

Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).

Glazed mushrooms with plain rice

In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.

Hotpot my grandmother's way

If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.

Langres-style spinach

Spinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.

Morteau sausage and smoked cauliflower purée

For this recipe, you first boil a Morteau sausage in water, and then use that smoky-flavored cooking water to make a cauliflower purée to serve on the side.

Mushroom bourguignon

These bourguignon-style mushrooms are cooked in a similar way to the classic beef dish, simmered with red wine and onions – flavours that go really well with mushrooms.

Mushroom buckwheat pancakes

The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.

Mushrooms à la grecque

Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.

Polenta "Like in Morteau"

In this recipe, we'll combine polenta with the flavors of Franche-Comté—morel mushrooms, Morteau sausage, Jura wine, and cancoillotte—to create a truly indulgent dish.

Polenta à la Comtoise

A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.

Polenta with beetroot tops

Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.

Polenta with Mont d'Or

This recipe offers you a way to make polenta that will turn out creamy, with the woody notes of the Mont d'Or.

Polenta with spinach and soft-poached egg

A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.

Potato Waffles with Smoked Salmon

For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.

Potatoes with smoked salmon

This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.

Rillettes stuffed mushrooms

In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.

Röstis

Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.

Sausage buckwheat pancakes

This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.

Sausage rougail

Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.

Sausage with duchess potatoes and a Mont d'Or fondue

The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.

Sausages with baked beans, French style

What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down into the beans - simply delicious!

Sautéd mushrooms with spring onions and cured ham

Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.

Sautéed oyster mushrooms

When oyster mushrooms are about, it's worth making the most of them. Why not try this very simple sauté recipe? The mushrooms are fried and finished with just a little parsley and lemon juice.

Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.

Seafood sauerkraut

The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!

Sliced chicken with mushrooms and broccoli

Blanched broccoli sautéed quickly with thin slices of fried chicken.

Smoky sausage and mash

This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.

Split peas "à la française"

To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.

Stuffed cabbage leaves

The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.

Stuffed mushrooms au gratin

For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.

Stuffed pumpkin gratin

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon.

Stuffed tomatoes and courgettes

A classic recipe of French family cooking, but with a more sophisticated filling.

Tandoori-flavoured chicken with leeks

Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices.

Upside-down Parmentier

Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.

Welsh-style potato purée

A Welsh-style twist on the classic potato purée (posh mash!), with finely sliced leeks, cooked until just done to keep their lovely green colour. This dish could be the main feature or served on the side with meat, for example.

Winegrowers' sausage casserole

This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.

Spaghetti Bolognese

Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.

Spinach and ricotta ravioli

The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.

Chicken with rice and leeks

For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks.

Creamy rice with green asparagus and sorrel

This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.

Creamy rice with spinach

For this simple recipe, rice is mixed with a shallot cream before adding cooked spinach.

Creamy risotto with diced vegetables and flax seeds

Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.

Creamy risotto with vegetables

Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...

Curried prawn risotto

In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.

Fried rice with chicken and spring onion

Fried rice is one of the most emblematic dishes in Asian cuisine. It's rice that's already cooked and served with all kinds of meats, vegetables or shellfish, and into which eggs are added. Here's a version with chicken and spring onion.

Fried Rice with mushrooms and ham

Here's a new version of fried rice, this time with mushrooms and ham.

Fried rice with turnips and gourmands peas

For this recipe, we'll cook gourmands peas and turnips separately, then add them to rice sautéed with eggs.

Madras rice

Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.

Montagnon rice

This rustic dish, with a nod to the mountains of eastern France, combines pre-cooked rice with morsels of smoked sausage and globe artichokes.

Morel risotto with Vin Jaune and Mont d'Or

This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy. With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the Franche-Comté region.

Pea risotto "Mantecare"

This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.

Rice à la grecque

Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.

Rice and peas

This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.

Rice with spring greens

This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.

Risotto with zucchinis and cherry tomatoes

For this delicious, creamy risotto, diced zucchini and cherry tomatoes, cooked separately, are added at the end of cooking, and a mixture of Parmesan and mascarpone cheese is added to bind.

Sesame rice

Sesame rice is a simple recipe: once cooked, the rice is dressed with a drizzle of sesame oil, then mixed with toasted sesame seeds. This delicious double sesame flavour makes it an ideal accompaniment for meat or fish.

Thaï rice with small vegetables

Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.

Turmeric risotto

A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.

Breton leek and mushroom tart

This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of Brittany's cuisine: buckwheat pancakes, butter and shallots.

Breton Pie

This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.

No-pastry spinach and potato quiche

For this pastry-less quiche, baked in an ovenproof pan, a mixture of roasted potatoes and spinach, bound together with a classic quiche maker.

Cassoulet

Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.

Ratatouille

Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.

"Haute patate" green beans

Behind this funny name (see explanations below) lies a delicious recipe for green beans and potatoes, cooked separately and bound together with a generous dose of cancoillotte.

Baby broad beans and peas with rice and mascarpone

Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.

Baked potatoes with poached egg and tuna sauce

You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.

Baked potoatoes with herb butter or cream

Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley only).

Beans with tomatoes

Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.

Big knife-cut chips (French fries)

These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.

Broccoli savoury custard

This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.

Brussels sprouts à la Lombarde

Brussels sprouts cooked on the side, strips of ham, tomato sauce and Mascarpone cheese.

Brussels sprouts with thyme cream

For this recipe, Brussels sprouts are first cooked on the side, then sautéed in a delicious thyme and shallot cream.

Cauliflower and avocado rémoulade

The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.

Cauliflower and chickpea purée

Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.

Cauliflower and purple eggplant with Greek pesto

Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".

Cauliflower coconut curry

Curry sauces are often heavy with cream, but here's one that's non-dairy, made with coconut milk, so much lighter. It's every bit as delicious.

Cauliflower curry

Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.

Celeriac in cream and mustard sauce

The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.

Celery purée

For this celery purée, mostly celery of course, but also a little potato for texture, and a hint of old-fashioned mustard to finish. A great accompaniment to roast meat or grilled fish.

Celery risotto

Imagine a risotto, deliciously creamy of course, but made with diced celery instead of rice. You follow the classic risotto preparation process, cooking gently and gradually stirring in stock, but at the end you add a little mascarpone, and you'll be amazed at the delicious result.

Creamed spinach with two cheeses

Spinach cooked on the side, added at the last minute to a delicious, creamy sauce, with grated Comté cheese and diced feta cheese.

Creamy artichokes

This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes.

Creamy polenta with green asparagus

A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.

Creamy spinach à la Lombarde

For this recipe, spinach and potatoes are cooked separately, then assembled in a mascarpone-tomato sauce.

Crispy potato galette with leeks

For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.

Curried polenta

Made like a classic polenta, then pepped up with curry powder and mixed with morsels of separately cooked globe artichoke.

Duet of creamed cauliflower and cabbage

For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.

Endives "bonne femme"

A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).

French-style peas

A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.

Fresh spinach with cream

Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.

Gourmands peas with almonds

For this very simple recipe, gourmands peas are simply sautéed in butter with roasted slivered almonds.

Gourmands peas with pesto

For this very simple recipe, we sauté gourmands peas, add a little rice, a good spoonful of pesto and it's ready.

Greek-Style Potatoes

Deliciously oven-roasted potatoes with hints of lemon and oregano.

Green beans "Napoléon"

Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.

Green beans and potatoes with Morbier cream sauce

For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream.

Green beans with feta cream and basil

This quick recipe combines feta, basil and lemon cream with green beans cooked separately.

Green beans with feta cream and cherry tomatoes

Here's a super-simple, but simply delicious recipe, where green beans, cooked on the side just tender, are mixed with a cream made from baked cherry tomatoes and feta cheese. It's the vegetable-only version of the cherry tomato, olive and feta pasta you may already know.

Green beans with tomato and cheddar cheese

Green beans gently cooked in a tomato and onion puree, with grated cheddar cheese added at the end.

Green beans with tomato cream sauce

Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs.

Green beans with tomatoes

Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).

Hasselback or "Swedish-style" potatoes

Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham. It's a simple recipe, and at the same time quite technical.

Home-made potato crisps

Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.

Italian-style gourmands peas

For this recipe, gourmands peas mixed with rice, drizzled with olive oil and served with a little pesto.

Jerusalem artichoke purée with leeks

A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.

Leek and broccoli "à la flamande"

Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.

Lentils with sorrel and feta cheese

For this recipe, green lentils are cooked separately, then sautéed with shallots and topped with fresh sorrel leaves, feta cheese and roasted pumpkin seeds.

Mashed Potatoes with Artichokes and Feta

For this recipe, use large cubes of cooked potatoes mashed with a fork and small cubes of artichoke hearts, combined with grated feta and a little chives.

Mashed potatoes with cancoillotte cheese

Potatoes, first boiled, then quickly mashed and baked to a crisp, and served with warm cancoillotte.

Mixed vegetable curry

A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.

Oven-roasted Sprouts

Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.

Polenta with artichokes and mushrooms

For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.

Potato galette

This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the side, but can also be used to accompany many other dishes.

Potimarron braised in meat jus

This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.

Purple artichokes à la romaine

Artichokes à la romaine, or carciofi alla romana, are a typical Roman specialty: whole artichokes, trimmed and gently cooked with garlic, parsley, mint and olive oil, until melting and fragrant.

Purple artichokes braised in white wine

In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.

Quartet of brassicas with cream

Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.

Ratatouille confite

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

Real home-made chips*

It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour. What's more, everything can be prepared in advance. [Translator's note: I have called these "chips" (the British English term, not to be confused with flat round "crisps", being what Americans understand...

Risotto-style celeriac

In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.

Roast Brussels sprouts with sage and lemon

This makes a change from the usual ways of cooking sprouts: oven-roasted with sage and lemon, topped with grated Parmesan. They can be served as the main feature, or to accompany meat, for example.

Roast cabbage with lemon

It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.

Roast potatoes "à la provençale"

These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.

Roasted Cauliflower

Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.

Roasted cauliflower

This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.

Roasted green asparagus with lemon and parmesan

This recipe calls for green asparagus, blanched then oven-roasted, and sprinkled with grated Parmesan. You'll see that the combination of green asparagus and parmesan always works very well.

Roasted leeks with pesto

Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.

Roasted vegetables with thyme and green sauce

A quick and easy recipe for this dish of oven-roasted vegetables, served with a green parsley and sesame sauce.

Sarladaise potatoes

Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.

Sautéd broccoli with ham

Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.

Sautéed Green Beans with Pesto and Bacon Bits

For this recipe, we're going to cook green beans on one side, sauté bacon bits on the other, and combine everything with some delicious pesto.

Sautéed green vegetables

Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.

Sautéed Green Vegetables in pan

A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.

Shakshuka

This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg. This recipe originated in North Africa and has spread all around the Mediterranean.

Snow peas sautéed in butter

Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish.

Spicy carrots and turnips roasted with Parmesan cheese

In this simple recipe, carrots and turnips are roasted in the oven, coated with spiced oil and grated Parmesan cheese. The vegetables will be both tender and slightly crispy, thanks to the parmesan.

Spicy roast cauliflower gratin

The cauliflower in this recipe is cooked two different ways: first oven-roasted with chilli spices, then finished with a creamy gratin topping, made with its own trimmings.

Spinach à la Lorraine

Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish.

Spinach and chick peas "à la milanaise"

An Italian-style combination of spinach, chick peas and tomatoes, flavoured with thyme and Parmesan.

Spinach and Mushrooms with Pesto

For this simple recipe, thinly sliced and sautéed mushrooms, accompanied by cooked spinach, are combined with a pesto sauce.

Steamed Leeks with gribiche Sauce

Leeks, lightly steamed and served with a delicious gribiche sauce.

Steamed leeks with morel sabayon

For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.

Stuffed Mushrooms

In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.

Swiss chard with cream and sorrel

Swiss chard—both the leaves and the stalks—cooked together in a sorrel cream sauce.

Truffade original

Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.

Warm Leek and Potato Salad

This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.

Whole roasted cauliflower

For this simple recipe, butter cauliflower is roasted whole in the oven.

Aligot

Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.

Baked Camembert with Walnuts

Camembert can be melted in the oven, like this hot box cheese, but here it has the added delight of toasted chopped walnuts, served on a bed of hot potatoes.

Baked Mont d'Or with diced mixed vegetables

The classic hot box method is a delicious way to serve Mont d'Or cheese. For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.

Charcuterie board

Here's a very simple, very quick, and amazing recipe for aperitif plates, made with chips, cheese and charcuterie.

Hot box cheese

This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything goes on the table around which you are sitting.

Potato wallets

These "wallets" are potatoes boiled in their skins and sliced part-way through after cooking. The slots are filled with slices of cheese and grilled bacon and the potatoes are then baked for a few minutes the oven.