French Tapenade

French Tarte Tatin

Pears Poached in Red Wine

Poires au Vin Rouge is a terrific way of preparing autumn pears, and fills the house with a marvellous scent of wine and spices. The juice makes a wonderful spicy punch -just add a little cognac!

Peppered Salmon Roulade (Roulade de Saumon Poivrée)

Pike with Butter Sauce

Rich Bouillabaisse

This very old recipe was originally cooked in a pot balanced on three stones, and was a poor dish designed to make the most of cheap, common ingredients. It is almost impossible to make authentic bouillabaisse other than in the south of France, because the rascasse and other Mediterranean rock fish that are traditionally used in its making are just not available elsewhere. This 'rich' version - Bouillabaisse Riche - uses monkfish instead, which has fewer bones, but you can adapt the recipe to any kind of fish or shellfish.

French Onion Tart #2

Beautifully smoky-sweet and delicate, Tarte a l'Oignon is perfect as a main course with a summer salad, or as an autumn starter.

Peppered Salmon Roulade (Roulade de Saumon Poivrée)

French Saute Potatoes

Pommes de Terre Saufees are an excellent accompaniment to roast meat or fish.

Potage au Cresson (French Watercress Soup)