Aioli with Herbs

Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy sauce great with bouillabaisse.

French Ratatouille

Gratin Dauphinoise (Potatoes Baked in Milk)

Chefs dispute whether or not Gruyere cheese is a classic addition to this dish. Some prefer it without. A delicious accompaniment to simple roast or grilled meat.

Cherry Clafoutis (French)

This simple pudding can also be made with other soft fruits, such as apricots, plums, peaches, blackberries and blackcurrants.

Rabbit with Chestnut Puree

Porc a la Normande (Pork with Apples and Cream)

Stuffed Eggplant (Aubergine Farcie)

Roast Leg of Pork (Cuissot de Pore R´ti)

Nutmeg Mash

Pork with Blackcurrant