French + British recipes (4)

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Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Pain au Chocolat Pudding

Recipe by: elevenses

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This is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants). For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange Marmalade.

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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.

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.