Canard aux Navets (Roast Duck with Turnips)

This recipe comes from South Western France where ducks are intensively reared for the lucrative foie gras industry.  Turnips may sound like an unlikely accompaniment to a French classic dish, but  baby turnips have a delicate flavour and sweetness which are an essential component of  this refined dish.  Similar in size to radishes, they  are

Parmigiana di Zucchine (Roast Zucchine, Tomato and Parmigiano)

Zucchine (courgette) parmigiana is a classic Italian dish consisting of layered zucchine, tomatoes, parmigiano and mozzarella, virtually identical to the recipe for Eggplant (aubergine) Parmigiana.     Dredging the thin slices of zucchine in flour before frying prevents the slices from absorbing oil and makes the finished dish far more healthy and tasty, while retaining

Paté de Truite Fumée (Smoked Trout Paté)

Variations of this quick, simple and delicious dish can be found throughout France’s mountainous regions lakes and rivers teeming with abundant wild trout.   Curing and smoking fish such as trout was the time honoured way to preserve fresh fish in the days before refrigeration, and the end product is arguably as delicious as a

Spaghetti alla Gricia

This recipe is sometimes described as a cross between Carbonara and Cacio e Pepe sauces,  the creaminess coming from the alchemy of finely grated cheese and starchy water, and the crispness coming from sautéed guanciale slices. Together with Cacio e Pepe, Carbonara and Amatriciana, it is considered one of the four classic Roman pasta dishes.

Quiche Lorraine

This deservedly classic recipe is hugely popular globally, not just in bistros and brasseries the length and breadth of France.  It originates in the Eastern French region of Lorraine, whose cuisine shares a German influence with neighbouring Alsace. Classic Quiche Lorraine is made with cream rather than milk, which makes for a much more enjoyable