Find rustic, authentic and inspired French recipes from home cooks for everything from beef bourguignon to creme caramel and more.
A softly baked custard turned out into a pool of caramel.
This is an easy, fail-safe chocolate soufflé recipe. It is the perfect recipe for two, especially if you want to impress your loved one for a special occasion!
This classic sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.
Galette is the French term for a flat, round pastry or cake. The galettes here are made from wholemeal scone dough flavoured with a little Parmesan cheese. They make a delicious base for a tomato, basil and pine nut topping. Serve as a snack or starter, or as a light lunch with a mixed leaf salad. They're also good cold.
This colourful vegetable tart combines classic flavours of Provence – peppers, courgettes, tomatoes, garlic and fresh herbs – with piquant feta cheese in a crisp, olive oil pastry case. See separate recipe for shortcrust pastry on this site and follow recipe for olive oil pastry in the note section of "see more ideas". The tart can be served hot or cold, and would be lovely for a summer picnic or alfresco lunch in the garden.
This tasty pizza includes a variety of toppings to suit every taste. It is lower in fat and salt than ready-made pizzas, yet has just as much flavour. Don't be put off by the long ingredients list, it is easy and fun to make. Serve with a big green salad.
This dish is a Provençal-style marriage between a light, cheesy soufflé topping and a flavoursome stew of Mediterranean vegetables. Serve for a summer lunch with crusty bread and a green salad.
White fish, such as cod, lends itself to gentle oven-braising on a bed of vegetables. Sliced potatoes and onions provide the vegetable base with peas and cherry tomatoes scattered on top.
This delicious galette, made with brown rice, crunchy stir-fried vegetables, chestnuts, fresh sage and cheese, is a cross between a roasted rice cake and a risotto. Serve with a simple salad and cranberry sauce.
This rosy-skinned Mediterranean fish is traditionally cooked with tomatoes and herbs. Black olives, peppers and vermouth add extra southern flavour. Try serving with a ribbon pasta such as linguine, or boiled new potatoes or rice.
Tender poached vegetables are served in a herb-packed béchamel sauce and given a crunchy cheese topping. Try serving with tagliatelle or new potatoes.
How do you get the rich taste of a classic quiche with a fraction of the fat? One technique: make the case with thinly sliced potatoes. It's a heart-smart substitute for traditional shortcrust!
Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.
I've been making this fondue since the early 70s. Always so good!
This is a very nice dessert to serve when entertaining.
This classic recipe for Madeleines couldn't be more delicious, or easier to make.
An original French recipe my mum used to bake. Great to eat with a salad during summer or even winter. Absolutely delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.
Liven up your salads! This is a super quick recipe for making a delicious dressing that I learnt whilst studying in France. It'll make fresh leaf salads more exciting and it is easily adaptable to make it your own!
This wine and shallot reduction sauce mixed with butter is usually served with fish.
A delicious and simple chocolate fondue recipe, great for parties. You can substitute plain chocolate for milk chocolate if you prefer. You could also use single cream or creme fraiche for a lighter fondue.