Based on a classic French dish called navarin, this is a delectable stew. In France it is made in spring, as a celebration of the new season's lamb and the delicate young vegetables. Serve with a dish of freshly cooked spring greens, and hand round a basket of crusty French bread.
Recipe by: Azmina Govindji
A rich stew of beef and vegetables is slow-cooked to melting tenderness and infused with Mediterranean flavours. Try serving with mashed potatoes.
Recipe by: Brenda Houghton
A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage.
Recipe by: Jan Cutler
Mildly spicy Cajun dish with rice, chicken and smoked chorizo slices. Quick and easy to make with minimal washing up.
Recipe by: Áine
This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.
Recipe by: Christine
Inspired by the classic French dish, this version is lighter and less extravagant. It combines chunky sausages, bacon and beans with the traditional garlic and herb crust.
Recipe by: Maggie Pannell
This garlicky seafood stew is packed with mussels, seabass and prawns. It's beautiful colour comes from the cooked tomatoes and saffron.
Recipe by: Mary Young
So easy and inexpensive. Ideal for the caravan or camping or at home because convenient cream of mushroom soup, along with stock, seasoning and wine, forms the sauce for belly pork and fresh mushrooms.
Recipe by: RoosterandHen