Mouclade

From: Four Live

This traditional French dish consists of steamed mussels served in a lightly curried sauce and crusty bread.

Roast Cote-de-Boeuf with Bearnaise Sauce

From: The Afternoon Show

The French classic of a rib of beef with creamy sauce.

Provencal Beef Stew

From: Rachel Allen: Easy Meals

A French classic with buckets of flavour

French Apple Tart

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.

Coq Au Vin

From: Four Live

Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!

Brown Trout with German-style Potato Salad

From: Corrigan Knows Food

A delicious way to serve fish and potatoes

Truffled Chicken with Macaroni

From: Trish's French Country Kitchen

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.

Chicken Liver Pâté with Sweet Apple Relish

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.

Steak au Poivre

From: Rachel Allen's Dinner Parties

One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.

Raspberry Millefeuille

From: Rachel Allen's Dinner Parties

This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.




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