From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
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: 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.
From: Trish's French Country Kitchen
Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.
From: Trish's French Country Kitchen
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
From: Trish's French Country Kitchen
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.
From: Trish's Mediterranean Kitchen
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!