Main Courses

Pan-fried red mullet Recipe with thyme

Written by on August 17, 2015 in Main Courses
Pan-fried red mullet Recipe with thyme

This delicious fish dish is perfect for any day of the week. Daniel Galmiche’s  pan-fried red mullet recipe with Thyme is a French classic, shared from his French Brasserie Cookbook, The Heart of French Home Cooking, a taste sensation… Preparation time 20 minutes, plus making the potatoes Cooking time 15 minutes Ingredients 4 garlic cloves, […]

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Provencal Vegetable Gratin

Written by on August 17, 2015 in Main Courses, Starters
Provencal Vegetable Gratin

A scrumptious dish for classic Provencal vegetable gratin from Chef Daniel Galmiche, Michelin star chef and author of the French Brasserie cookbook – The Heart of French Home Cooking… Preparation time 20 minutes, plus making the aubergine caviar Cooking time 1 hour 5 minutes Ingredients 2 large yellow courgettes, cut into long 5mm/¼in-thick slices 125ml/3fl […]

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Chicken en Croûte Fiona Style by Mireille Guiliano

Written by on February 23, 2015 in Celebrity Chefs, Main Courses
Chicken en Croûte Fiona Style by Mireille Guiliano

This delicious and very easy to prepare recipe is from The French Women Don’t Get Fat Cookbook… This recipe is ideal for busy cooks who don’t have lots of time. Mireille says “These days, most people don’t have time for elaborate meals, myself included. For most of my career, I worked at least 10-hour days, […]

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Traditional French Aligot recipe

Written by on September 24, 2014 in Main Courses
Traditional French Aligot recipe

Flavours of the Aveyron… Having been privileged to meet one of France’s top (3 Michelin stars) chefs, Michel Bras, I was curious to know more about the two dishes which he said for him, summed up the essence of the Aveyron. Aligot and Flaune are his choices… Classic French Aligot recipe Aligot is a dish […]

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Goats Cheese Quiche with Summer Vegetable and Herbs

Written by on May 26, 2014 in Main Courses
Goats Cheese Quiche with  Summer Vegetable and Herbs

  French chef Daniel Galmiche of The Vineyard shares this wonderful goats cheese quiche recipe with us and if you’ve never had goat’s cheese quiche before then you are in for a real treat! We asked Chef Galmiche why goats cheese instead of the normal cows cheese? “This quiche says summer to me – the […]

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Smoked Duck breast and Lentils with Lavender

Written by on May 26, 2014 in Main Courses
Smoked Duck breast and Lentils with Lavender

French Chef Daniel Galmiche who runs the Michelin-starred The Vineyard in the UK shares this wonderful French smoked duck breast recipe with us. Simple to make, impressive to see and utterly scrumptious the chef says “You can hot-smoke your duck at home or use a cold-smoked, air-dried duck, sliced and served as a salad with […]

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Barley Risotto with mushrooms and truffles

Written by on April 23, 2014 in Main Courses
Barley Risotto with mushrooms and truffles

This recipe for barley risotto with mushrooms, truffles and truffle oil is from the truffle hunters at Les Pastras who run fabulous truffle hunt tours in Provence and say this dish has great flavour and really lets the truffles shine! Ingredients for 4 people: 40 grams fresh truffle 1 tsp. truffle oil 4-6 tbsp. butter […]

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French Summer Cassoulet Salad with Confit Duck Legs

Written by on March 19, 2014 in Main Courses
French Summer Cassoulet Salad with Confit Duck Legs

Cassoulet salade d’été avec confit de canard – a summer cassoulet salad with preserved duck: The perfect summer lunch for a warm day – a very french salad with confit duck legs that looks and tastes delicious from food writer Karen S Burns-Booth of Lavender and Lovage. Confit is an ancient practice fostered in France as […]

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Hachis Parmentier – a French meat and potato pie

Written by on January 23, 2014 in Main Courses
Hachis Parmentier – a French meat and potato pie

If you haven’t encountered it before, Hachis Parmentier is a French meat and potato pie – like a posh shepherd’s pie but of course being French, it’s made with sensational ingredients and constructed with panache (and no shepherds!). The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist and inventor who was instrumental in the promotion of the […]

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Raymond Blanc Christmas menu Ham Hock Terrine with Soused Vegetables

Written by on November 29, 2013 in Celebrity Chefs, Main Courses
Raymond Blanc Christmas menu Ham Hock Terrine with Soused Vegetables

Raymond Blanc is one of Britain’s most respected and popular TV chefs and the UK’s favourite French man. We asked him what would be on a Raymond Blanc Christmas menu? Here he share’s a fabulous ham hock terrine with soused vegetables recipe – perfect for a Christmas buffet! Make it a few days in advance […]

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