With a perfectly crispy skin and juicy pink meat, duck breasts are a short-cut to luxury. The sauce is quick to make but richly flavoured. The sweetness of the redcurrant jelly is cut through?by the acidity of the vinegar. If you don’t have redcurrant jelly, strained blackberry or raspberry jam will do just as well.
From: Rachel Allen: Bake!
Rachel Allen's French dish is like an oniony pizza. The base can also be made with puff pastry, which does not need pre-baking. French Niçoise olives are best on top, but Greek and Italian will do just as well. Pissaladière is perfect for a summer lunch, served with a crisp green salad.