Showing recipes categorised by French, to filter please use the search field below.

Description Season Course Ingredients
Poached pears in sauternes Summer Desserts


6-12 ripe pears, depending on size (preferably William or Conference) 

1 orange, juice and pared zest 

400ml/14fl oz Sauternes, or other medium sweet white wine 

750ml/1¼ pints water 

55g/2oz honey 

200g/7oz sugar

2 lemons, juice only 

1 vanilla pod, split 

1 cinnamon stick, broken into short lengths 

4 cloves


Apricot tarte tatin Summer Desserts


75g/2¾oz caster sugar

40g/1½oz unsalted butter, cubed

300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)

375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting

crème fraiche or ice cream, for serving


Baked stuffed fish with radicchio and pancetta salad Summer Main course

For the halibut

50g/2oz fresh white breadcrumbs

2 lemons, finely grated zest only

5 tbsp chopped flatleaf parsley

2 garlic cloves, crushed

3 tbsp rapeseed oil, plus extra for greasing and drizzling

4 halibut fillets, skin removed (about 250g/9oz each)

handful fresh sage leaves

small glass dry white wine or vermouth (about 150ml/5fl oz)

For the radicchio and pancetta

8 thin slices pancetta

1-2 tbsp olive oil

2 tight heads radicchio, each cut into 6 wedges

25g/1oz unsalted butter

splash good quality balsamic vinegar

2 tbsp chopped flatleaf parsley leaves


Brie and spinach croissants Spring Breakfast

2 croissants , slit open lengthways


100g young leaf spinach , washed

6 thick slices of brie

1/2 a garlic clove crushed

Cabbage with carrot and caraway Autumn Side dishes

Small savoy  or white cabbage, finely sliced

1 large carrot, coarsely grated

1 onion, thinly sliced

Olive oil

2 - 3 teaspoons caraway seeds


Cauliflower cheese, roast chicken and cauliflower salad Summer Main course

For the comté cauliflower cheese

For the roast chicken

For the cauliflower salad

Chargrilled squid with creamy ponzu dressing Autumn Main Course

For the squid

For the creamy ponzu dressing

To serve


Cinnamon French toast with peaches Winter Breakfast


For the French toast

100ml/3½fl oz milk

1 free-range egg

pinch ground cinnamon

1 soda farl, cut in half

30g/1oz butter

For the peaches

50g/1¾oz caster sugar 

1 vanilla pod, cut in half 

100ml/3½fl oz white wine 

1 peach, cut into wedges

honey, to drizzle






Crêpes suzette Summer Desserts


For the crêpes

125g/4½oz plain flour

1 free-range egg

1 tsp melted butter

300ml/10½fl oz milk

butter, for frying

For the sauce

50g/1¾oz unsalted butter

1 orange, zest and juice

2 oranges, juice only

1 lemon, zest and juice

3 tbsp caster sugar

2 tbsp orange liqueur

2 tbsp brandy


Eggs en cocotte with spinach Spring Breakfast Brunch


150g/5½oz spinach

25g/1oz butter 

2 free-range whole eggs 

25ml/1fl oz double cream

salt and freshly ground black pepper

French onion soup Winter Starters & nibbles

For the soup

50g/2oz butter

1kg/2lb 4oz onions, thinly sliced

2 garlic cloves, chopped

100ml/3½fl oz white wine

2 tbsp Madeira, plus extra once cooked, to taste

1 litre/1¾ pint fresh beef stock

salt and freshly ground black pepper

chopped parsley to garnish

For the croûtons

8 thick slices French bread

2 cloves garlic, cut in half

100g/3½oz Gruyère cheese, grated

Goats' cheese-stuffed chicken breast with roasted vegetables and boiled potatoes Autumn Main course

2 boneless, skinless chicken breasts

1 rosemary-coated soft goats' cheese

3 tbsp olive oil

1 crotin goats' cheese (a small semi-firm disc of goats' cheese), sliced

1 red pepper, quartered

1 courgette, cut into thin strips

1 aubergine, cut into 5mm/¼in thick rounds

200g/7oz baby new potatoes, boiled, cut in half


Great sausage casserole Winter Main course

1–2 tbsp sunflower oil

12 good quality pork sausages

6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths

2 medium onions, thinly sliced

2 garlic cloves, crushed

½–1 tsp hot chilli powder or smoked paprika

1 x 400g/14oz can chopped tomatoes

300ml/10fl oz chicken stock

2 tbsp tomato purée

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

3–4 sprigs of fresh thyme

100ml/3½fl oz red or white wine (optional)

1 x 400g/14oz can butter beans or mixed beans


Lamb and barley hot pot Winter Main course

6 lamb shanks


2 tbsp olive oil


2 onions, peeled, roughly chopped


3 carrots, peeled, roughly chopped


½ swede or turnip, peeled and cut into small chunks


4 cloves garlic, peeled, roughly chopped


2 tbsp finely chopped fresh rosemary


2 bay leaves


2 sprigs fresh thyme, finely chopped


2 tbsp tomato purée


250g/9oz pearl barley


1½ litres/3 pints chicken stock


2-3 tbsp mint jelly


3 tbsp roughly chopped fresh flatleaf parsley



Mediterranean style lamb chops Winter Main course

2 tbsp, fresh mint

2 tbsp, fresh rosemary

3 garlic cloves

2 tbsp olive oil

5 lean lamb chops or cutlets

1 aubergine, sliced

4 courgettes, sliced

2 red peppers, cut into large chunks

2 yellow peppers, cut into large chunks

85g/3oz feta cheese, crumbled

250g/9oz cherry tomatoes

To serve

Mixed leaf salad

Monkfish blanquette with duchesse potatoes Autumn Main course

For the potatoes

4 large baking potatoes

25g/1oz butter

3 free-range eggs, yolks only

salt and freshly ground black pepper

For the monkfish blanquette

1litre/1¾ pints fish stock

1kg/2lb 2oz monkfish fillet, cut into large chunks

2tbsp olive oil

25g/1oz plain flour

110g/4oz baby onions peeled

110g/4oz button mushrooms, quartered

4 free-range eggs, yolks only

250ml/9fl oz double cream

3 tbsp tarragon leaves


Mushroom Soup Autumn Breakfast

25g/1oz butter

1 large onion, finely chopped

1 green pepper, finely chopped

1 medium leek, finely chopped

1–2 garlic cloves, crushed

300g/10½oz button or chestnut mushrooms, grated

2 tbsp plain flour

450ml/16fl oz vegetable stock

450ml/16fl oz milk

1 tbsp finely chopped parsley

salt and freshly ground black pepper

crusty bread, to serve

Pancetta-baked eggs with a minted pea and feta salad Spring Brunch

For the eggs

sunflower oil, for greasing

12 slices pancetta

3 free-range eggs

125ml/4½fl oz double cream

20g/¾oz freshly grated parmesan

small handful fresh basil leaves, torn

salt and freshly ground black pepper

For the pea and mint salad

400g/8½oz frozen peas 

3 tbsp chopped fresh mint

1 lemon, juice only 

2 tbsp olive oil

50g/1¾oz baby spinach leaves

100g/3½oz feta, crumbled

lavosh bread (flatbreads), to serve


Patatas bravas with crispy john dory Winter Main course

 For the patatas bravas

·         3 tbsp olive oil

·         600g/1lb 5oz potatoes, such as Maris Piper, Desiree, King Edward, peeled and cut into 2.5cm/1in cubes

·         salt and freshly ground black pepper

·         2 x 400g/14oz cans chopped tomatoes

·         3 red chillies, seeds removed, finely chopped

·         4 garlic cloves, crushed

For the crispy John Dory

·         6 x John Dory fillets (also known as St Peter's fish),

·         flour for dredging, seasoned with celery salt, white pepper and smoked paprika

·         vegetable oil, for deep frying

To serve

·         chopped fresh parsley

Pot au feu Winter Main course

1 x 2kg/5lb piece beef brisket

selection of vegetables, such as leeks, carrots, celery, onions, parsnips, turnips and butternut squash, cut into pieces

bouquet garni (made with flatleaf parsley, thyme and bay leaves)

2 boiling sausages

1 small boiling chicken

3 tomatoes

2 handfuls spaghetti, broken into pieces

To serve






Prosciutto, mozzarella and basil stromboli Winter Main course

For the dough

450g/1lb strong white flour, plus extra for dusting

50g/1oz semolina

1 x 7g/¾oz sachet of fast-action dried yeast

2 tsp flaked sea salt

2 tbsp olive oil, plus extra for greasing

325ml/11fl oz warm water

For the filling

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

400g/14oz can chopped tomatoes

½ tsp dried oregano

1 tsp caster sugar

8 slices of prosciutto

125g/4½oz mozzarella

large handful fresh basil leaves

To serve

good olive oil and balsamic vinegar




Risotto stuffed romero pepper with fennel Autumn Light meals & snacks

100g/3½oz mushroom risotto rice or plain risotto rice

300ml/10½fl oz vegetable stock

1 Romero pepper, cut in half length-ways

25g/1oz of Manchego cheese

½ fennel, thinly sliced

½ lemon, juice only

2 tbsp olive oil

Roast salmon, gnocchi and chestnuts Summer Main course

2tbsp olive oil

2 large baking potatoes

4 free-range egg yolks

60g/2½oz Italian '00' flour, plus extra for rolling

30g/1½oz parmesan, freshly grated

2 tsp chopped fresh marjoram

4 x 175g/6oz salmon fillets, skin on

75g/3oz butter

150g/5oz cooked chestnut, peeled and chopped

150g/5oz butternut squash, peeled, cut into 1.25cm/½in pieces


Saturday Soup Autumn Light meals & snacks

1-2 Onions

1 - 2 garlic cloves, to taste

Vegetable stock

Tin of chopped tomatoes or fresh tomatoes, skinned and chopped

Bouquet garni

Tomato paste / puree

Selection of vegetables remaining in fridge

Pasta, rice or barley

Tin of beans of choice

Oilive oil

Prmesan or pecorino cheese to serve

Warm duck and citrus salad Spring Main course

For the duck and citrus salad

1 tbsp olive oil

½ smoked duck breast, sliced thinly

100g/3½oz cooked bulgar wheat

3 fresh chard leaves, shredded

½ bunch fivers, or small onions, or shallots, chopped

small handful chopped Alexander leaves (optional)

1 lime, peeled and segmented

1 lemon, peeled and segmented

1 orange, peeled and segmented

For the dressing

1 tbsp soy sauce

1 tbsp honey

1 tsp Worcestershire sauce

1 tbsp sesame seeds

2 tbsp olive oil

Wild mushroom and asparagus soup with balsamic caramelised tomatoes Autumn Starters & nibbles

For the soup

1 tbsp olive oil

½ onion, finely chopped

1 garlic clove, finely chopped

100ml/3½fl oz white wine

8 asparagus spears, chopped

55g/2oz chanterelle mushrooms

400ml/14fl oz chicken or vegetable stock

100ml/3½fl oz cream

salt and freshly ground black pepper

For the balsamic caramelised tomatoes

1 tbsp olive oil

1 tomato, halved

2 tbsp balsamic vinegar

To serve

1 tbsp Greek-style yoghurt

1 tbsp chopped fresh chives

Description Season Course Ingredients