Soufflé au Fromage (Cheese Soufflé)

Soufflés can appear daunting when cooking for the first time, but the  principle of making an enriched roux and folding in beaten egg whites is relatively straightforward. For some reason soufflés always turn out better when cooked in glass  rather than ceramic ramekins. They can be made individually in small containers, but a large ramekin

Cailles en Crapaudine Grillées au Citron et Cumin (Grilled Quails with Lemon and Cumin)

This dish originates on the North African side of the Mediterranean, and is a perfect way to cook quail, one of the smallest but tastiest members of the fowl family.   “En crapaudine” means toad-like because a butterflied fowl resembles a toad, and it also ensures that a bird cooks very quickly.  The best way

Risotto alle Zucchine (Courgette Risotto)

This is a variation of a classic risotto, in which half of the courgettes are cooked in the rice and the other half are shallow fried until golden and crispy to provide an interesting extra flavour to the final dish. If you can make your own vegetable stock by gently boiling carrots, onions, celery, salt

Marmite Normande (Normandy Fish Stew)

This is another classic seafood recipe from Normandy, combining locally sourced fresh fish, shellfish and cream.  Normally it is made with Normandy’s famous cider, but it works better with a crisp white wine.   You can use many different kinds of fish, including sea bass, turbot and prawns, but salmon and Dover Sole work very

Spaghettini ai Pomodorini (Spaghetti with Cherry Tomato Sauce)

A classic example of Italian “less is more” cuisine, this is one of the simplest, quickest and most foolproof  pasta recipes, and perfect for anyone in a hurry as it only takes 10 minutes to prepare and cook from scratch. Spaghettini No 3 are extra thin and only need 5 minutes to cook until al

Involtini di Vitello al Ragù (Stuffed Veal Escalope Rolls with Tomato Sauce)

Variations of this recipe can be found all over Italy (and  parts of Provence), and it is a classic example of la cucina povera, (“poor cuisine”),  making food go further with cheap but nutritious ingredients. In this case, making a  delicious and filling  meal out of a small amount of protein.  Some versions call for

Poulet au Cidre (Chicken cooked in Cider)

This is another classic Normandy recipe, combining the butter, cream and cider for which the region is famous.   Some recipes call for Calvados (apple brandy) to be added, but for me this is a waste of a good digestif, adding nothing to the flavour of the apples and cider. Artisanal French cider, from Normandy

Daube de Boeuf Provençal

The alchemy of wine, herbs and long slow cooking turns tough cuts of beef into a melt in the mouth delicacy, and   variations of this recipe are popular both at home and in restaurants throughout France. This is the Provençal version,  with thyme, rosemary, tomato and juicy black olives giving it a southern flavour.

Poulet à la Moutarde (Chicken with Cream and Mustard Sauce)

This famous  dish comes from the city of Dijon,  home to the erstwhile Dukes of Burgundy. It is inexpensive, delicious and foolproof to make at home.  Usually served with buttered white rice, it also goes very well with boiled new potatoes.  Dijon is famous for its mustards, and this recipes uses two types, moutarde à

Sole à la Normande ( Dover Sole with Cream and Mushroom Sauce)

This famous dish combines sole fished from the clear cold waters off Normandy with local cream and butter and mushrooms to make an elegant and very satisfying dish.  There are a few steps to making this recipe, but they are worth it because you will be rewarded with flavours that you would normally only experience