Trish Deseine

Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company selling her favourite product – chocolate. She was quickly approached by French illustrated book publisher Marabout, who loved her imaginative, rule-breaking style.

Trish's English language TV food programmes are Trish's Paris Kitchen, Trish's Med Kitchen and Trish's Country Kitchen. They have been broadcast prime time by RTE and Good Food Channel and around the world on BBC Lifestyle and other English speaking food channels

Homemade Chocolate Truffles

Homemade Chocolate Truffles

In chocolate shops, chocolate truffles come in all sorts of flavours, but the simplest you can make at home have just three ingredients: great quality chocolate, fresh cream and a little bit of cocoa powder for dusting.

Leftover Croissants with a Béchamel Sauce

Leftover Croissants with a Béchamel Sauce

I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty.

Salade Niçoise

Salade Niçoise

This is surely the most famous and argued-over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all, but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.

A Creamy Vegetable Soup

A Creamy Vegetable Soup

A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.

Moroccan Lamb Tagine

Moroccan Lamb Tagine

Moroccan Lamb Tagine is a really tasty and exotic meal and it's a great dish to cook to get the children into the kitchen with you.

French Onion Soup

French Onion Soup

Originally from Lyons, onion soup was made popular during the 19th Century by Parisian market workers in Les Halles. Traditionally served after a nuit blanche (sleepless night) because of its supposed ability to quickly dissipate the effects of alcohol, it is an invigorating and revitalising soup.

Melon Balls and Almond Twizzle

Melon Balls and Almond Twizzle

Cavaillon melons might be hard to find in Ireland, but we do have a good choice of melons these days, and I am using three types.

Fig Chutney

Fig Chutney

If ever you are lucky enough to have an autumn glut of figs and you want them to go that little bit further, then this chutney recipe is the perfect solution.

Honey Roast Pumpkins

Honey Roast Pumpkins

This is a great dish to serve on its own or as an accompaniment with meat or chicken or fish.

Olive Cake with Apricots

Olive Cake with Apricots

Olive oil may not be the first thing you think of when you talk about sweet things and baking a cake, but this a lovely sponge.