French + Side Dish recipes (12)

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Baby vegetable fricassée

Recipe by: Brenda Houghton

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Tender poached vegetables are served in a herb-packed béchamel sauce and given a crunchy cheese topping. Try serving with tagliatelle or new potatoes.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

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Courgette and Parmesan gratin

Recipe by: AnneFrancoise

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A delicious way to prepare courgette.

Courgette soufflé

Recipe by: Maggie Pannell

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Soufflés are quick, easy and economical to make. Here, courgette adds a subtle and sophisticated twist.

French Petits Pains

Recipe by: JOCATLIN

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Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. Dough can be made in mixer, bread maker or by hand. Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.

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Gratin Dauphinois

Recipe by: AnneFrancoise

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Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.

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.

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.

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Parmesan risotto

Recipe by: AnneFrancoise

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This simple risotto is a perfect accompaniment to loads of mains - prawns, scallops, lamb chops. It also makes a nice first course. For something really special, add shaved truffles on top. This risotto doesn't reheat well, so prepare it just before serving.

Potato and pumpkin gratin

Recipe by: Norma MacMillan

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When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well-textured result and provides a good mix of nutrients.

Potatoes boulangère

Recipe by: Brenda Houghton

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Slowly baked potato dishes are always popular, and this version is made with stock instead of the usual cream and cheese.

Provençal Swiss chard tian

Recipe by: Norma MacMillan

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In this colourful, vitamin-rich dish, rice and leafy Swiss chard are layered with sliced tomatoes and baked in a Gruyère-flavoured custard. The name of the dish – ‘tian’ – comes from the earthenware casserole in which such mixtures of vegetables, rice and eggs are traditionally baked in Provence.