French + Healthy recipes (21)

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Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

Buckwheat crêpes stuffed with spinach and ricotta

Recipe by: Brenda Houghton

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A creamy but light filling transforms these nutty-flavoured pancakes, popular in Normandy and Brittany, into a great dish for relaxed entertainment.

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Chicken Dijon with Fresh Herbs

Recipe by: A_GREELEY

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This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste.

Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

Cinnamon-flavoured apple and sultana clafoutis

Recipe by: Brenda Houghton

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Clafoutis is a French batter pudding traditionally baked with orchard fruits. This scrumptious low-fat version combines apples with juicy sultanas.

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Cod boulangère

Recipe by: Maggie Pannell

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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.

Creamy Artichoke Soup

Recipe by: spanners86

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Really quick to make soup and really tasty, the lemony flavour makes it perfect for summer starters or light lunches and the garlic gives it a bit of a kick! Hope you enjoy as much as I did!

Easy Coq au Vin

Recipe by: Kelly Bigelow

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Chicken, herbs and vegetables cooked in a Burgundy wine sauce. This is my cheat's version of the French classic. The trick is to brown the chicken well before adding the vegetables or liquid.

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Guinea fowl fricassée

Recipe by: Brenda Houghton

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Tender poached guinea fowl is served in a tangy sauce enriched with lemon and yoghurt. Try serving with steamed savoy cabbage, and plain or mixed rice or baked potatoes.

Hazelnut and coffee meringues

Recipe by: Brenda Houghton

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These nutty treats are good enough to serve on their own, without the usual cream.

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.

Onion family soup with Gruyère croûtes

Recipe by: Maggie Pannell

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The secret of this rich, warming soup lies in the slow cooking of the onions and leeks, in just a little butter and oil, until lightly caramelised. Thinly sliced potatoes add extra carbohydrate and help to thicken the stock. Complemented by crunchy cheese and walnut-topped croûtes, it makes a satisfying lunch or supper dish.

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 pizza

Recipe by: Maggie Pannell

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A wedge of pizza topped with sautéed onions, anchovies and olives is great as a delicious and unusual starter.

Provençal vegetable pistou

Recipe by: Maggie Pannell

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Classic vegetable and pasta soup from the South of France, topped with a richly flavoured garlic and basil paste, called aïllade, and a sprinkling of Parmesan, makes a nourishing main meal. Serve with crusty bread, such as chunks of warm olive focaccia.

Red mullet with Provençale sauce

Recipe by: Brenda Houghton

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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.

Smoked trout Niçoise

Recipe by: Maggie Pannell

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A variation on a colourful Provençal favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.

Stuffed roast pork with prunes

Recipe by: Maggie Pannell

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Pork and prunes is a classic French combination, and here it is given an extra flavour boost with stem ginger and fresh orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the fridge ready for cooking.

Twice-baked courgette and goat's cheese puffs

Recipe by: Chrissie Lloyd

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These little soufflé puffs are twice-baked, so you can cook them in advance, then simply reheat them when you need them.

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