Black Olive Tapenade

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.


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.


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