Herb and spice + French recipes (5)

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Alioli (All i oli)

Recipe by: Aureli

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This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.

Hot Cajun potato wedges

Recipe by: Brenda Houghton

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These easy-to-make spicy wedges make a tasty side dish or a flavoursome snack.

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Mussel and fennel broth

Recipe by: Chrissie Lloyd

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The delicate aniseed flavour of fennel complements mineral-rich mussels in this tasty broth.

Roquefort Pork Chops

Recipe by: Jan Cutler

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These pan-fried chops have a surprise tucked inside: rich blue cheese with a touch of lemon. They taste great and take moments to prepare. Serve with pasta shapes and spinach. Delicious!

Tomato and basil galettes

Recipe by: Norma MacMillan

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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.