In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro
This is what they eat to warm themselves up in the Cévennes mountains in winter … if it works for them, it could help us through our cold winter too. Here is a delicious French bistro staple.
Want to impress your friends? Why not try out the most famous of all French dishes, le Boeuf Bourguignon? Here’s a tried and tested recipe.
Daube is a classic Provençal stew made with inexpensive cuts of beef braised in wine. Perfect for a dinner party as you make it well ahead of time to allow the flavours to meld together.
This recipe makes excellent use of that most underutilised of all vegetables, the good old pumpkin. Every year they’re grown in their thousands and used as Halloween lanterns. Don’t discard the flesh; try this delicious punpkin soup instead.
This is the Charentaise take on a traditional seafood favourite, that typically French mussel recipe of moules marinière with a dash of Pineau.
The abundant and popular vegetable makes its way to many a french menu in the summer. Here’s our recipe suggestion…
In our continuing series of delicious recipes using a seasonal star ingredient, for January British chef in France, Chris Lacey, rustles up a quick Menu Rapide and a slower A La Carte dish with tasty raclette cheese
Using a seasonal star ingredient chef Chris Lacey creates a menu rapide dish with this delicious
Al fresco lunches in the summer sunshine – Provencal omlete cake is a delicious and unusual dish created by Mary Cadogan. It can be prepared the day before; serve with green salad and a sharp white wine.
Through the historic connections between France and Morocco, they are now very popular here. A tagine is a spicy, flavourful and exotic dish that is easy to make and reveals the cultural connections between France and Morocco.
What better alternative to turkey than a local French goose? It looks impressive, has loads of crispy skin, and the juicy meat is full of flavour…
This is a great soup any time of year. It also makes a good starter served with baby poppadoms or curried croutons. If you would like it to be spicier, then simply add more spices at the appropriate stage.
Henri IV of France wanted all households in his kingdom to be able to relish in this great dish every Sunday so what not try it out yourself?
This is a delicious accompaniment to roast goose, duck or turkey. Every ingredient can be sourced locally in the Quercy, and the famous Agen prunes can be found worldwide if you happen to be elsewhere…
When you think of Normandy, think Crêpes, Galettes and Cider. Here are some top tips for making your crêpes with a Norman twist…
This is the next recipe in our Charentaise series, a bit more adventurous but definitely in the Charente style – do let us know what you thought of it.