3 hours or more + French recipes (16)

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Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

Avocado and Pilchard Pâté

Recipe by: Lowie Pete

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This recipe is aimed at those who don't like any or most of the following ingredients... avocados, tinned pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives. This is because once you try it - you'll love it. As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers.

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Beef bourguignon

Recipe by: AnneFrancoise

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The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

Best Beef Bourguignon

Recipe by: COOKPOT

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My sister sent me this recipe and the delectable smell of this hearty yet elegant dish brings my teenage boys running!

Boeuf Bourguignon

Recipe by: ELLIANA23

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Beef Bourguignon is a classic dish of Burgundy, designed to celebrate the wines for which Burgundy is famous. The Bouquet Garni adds a special flavour to this Beef Bourguignon recipe.

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Canneles de Bordeaux

Recipe by: AnneFrancoise

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This delicious custardy pud is a specialty from Bordeaux. You'll need 25 fluted dessert (cannele) moulds.

Cassoulet

Recipe by: Norma MacMillan

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A warming winter combination of haricot beans, cubes of pork and spicy garlic sausage, and lots of vegetables makes this classic country dish from south-west France a real winner. It is full of rich flavours and, in traditional fashion, is topped with a breadcrumb crust. Serve simply with a green salad to follow.

Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

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Croissants

Recipe by: Kate

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Authentic French croissants.

Daube of beef and vegetables Provençale

Recipe by: Brenda Houghton

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A rich stew of beef and vegetables is slow-cooked to melting tenderness and infused with Mediterranean flavours. Try serving with mashed potatoes.

Favourite Beef Bourguignon

Recipe by: Teri Smith

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Hearty, tender beef in a sumptuous red wine sauce.

Pain au Chocolat

Recipe by: KJKENDA

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This light, flaky croissant is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

Pear charlotte

Recipe by: AnneFrancoise

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This heavenly charlotte calls for pears, though you could play around with the type of fruit used. You could also try another liqueur instead of kirsch, or leave it out altogether.

Pissaladière

Recipe by: Azmina Govindji

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Pissaladière is a Provençal relative of Italian pizza. The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and black olives. Serve warm or cool, cut in bite-sized squares for canapés, or into 16 larger snack-sized squares.

Roast leg of lamb with beans

Recipe by: Norma MacMillan

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Lamb and flageolet beans are often served together in French country cooking because they complement each other so well. In this recipe the flageolets are mixed with potatoes and green beans, and the dish is deliciously flavoured with lemon, garlic and rosemary. Serve in true French style, with a crusty baguette. The roasting time is based on the weight of the joint; 20 minutes per 450g (1 lb) for rare, 25 minutes per 450g for medium well or 30 minutes per 450g for well done.