Recipe by Trish Deseine
From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
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.
Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
From: Trish's Mediterranean Kitchen
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.
From: Trish's Paris Kitchen
Try this tasty chocolate and vanilla dish.
You can take my word for it: everybody loves this recipe.
From: The Afternoon Show
This tarte is rich and luxurious - chocolate decadence from the first crumb to the last!
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