Recipe by Mike Curran
From: MasterChef Ireland
A classic, sweet and simple dessert, revved up a gear by MasterChef Ireland 2011 finalist Mike Curran
Recipe by Trish Deseine
From: Trish's French Country Kitchen
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Recipe by Arun Kapil
From: Four Live
This traditional French dish consists of steamed mussels served in a lightly curried sauce and crusty bread.
Recipe by Eamon Ó Cathain
From: The Afternoon Show
The French classic of a rib of beef with creamy sauce.
Recipe by Rachel Allen
From: Rachel Allen: Easy Meals
A French classic with buckets of flavour
Recipe by Neven Maguire
From: Neven Maguire: Home Chef
The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.
Recipe by Gary O'Hanlon
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Recipe by Richard Corrigan
From: Corrigan Knows Food
A delicious way to serve fish and potatoes
If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.
From: Rachel Allen's Dinner Parties
The combination of port, brandy and thyme gives this rich, smooth pâté bags of flavour - fabulous as a dinner party starter on toast, crusty bread or thin crackers and with a dollop of the sweet apple relish.
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