This is a cheat’s version of the classic French sauce, Aioli. It doesn’t pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise.
Slices of caramelized onion and bacon on crispy, flaky puff pastry. Serve with a side salad.
This is like a quiche with no crust.
Beef Daube is a classic French recipe for tougher cuts of beef cooked low and slow in the oven, in a delicious red wine sauce.
This is a very colourful, and tasty vegetable side dish, and very easy to prepare, with a flair of a traditional French to it with the braised lettuce. Cooking lettuce might seem a jarring idea, but the French do cook lettuce as well as eating it fresh.
A good introduction to fennel.
Artichoke hearts often come in oil; if so, drain them on paper towel before using in this recipe. You need a jar that is 8 to 9 oz or 250g.
This is dead easy; the long paragraph in the directions is just explaining how to make a rim on the tart squares, which is actually the work of seconds. It took way longer to think of how to describe this than it would to just do it!
Nice for a lunch, with a leafy green side salad.
These beans are even better the next day; the recipe reheats well! An ideal make-ahead dish, served along with good bread and red wine. If you have a slow-cooker hanging around, this recipe is a good excuse to haul it out!
The onions turn really sweet because they are cooked for so long, first in the frying pan and then again in the oven. Very nice with a salad with tomatoes in it.
Use red berries such as raspberries, strawberries, red currants, etc. Come to think of it, there’s actually no reason the berries have to be red, but a mixture of at least two is nice.
A really great twist on roast chicken, instead of the same old, same old. And it actually uses enough of a fresh herb that it’s worth buying from the store, for once.
And you thought boiled, sliced carrots were another word for boring? Not these ones: very good, very sweet, even the older ones that have been stored a few months.