Poule au Pot

From: Trish's French Country Kitchen

Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.

Apricot and Vanilla Jam

From: Trish's French Country Kitchen

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it's well worth making a decent quantity of jam.

Homemade Chocolate Truffles

From: Trish's Paris Kitchen

In chocolate shops, chocolate truffles come in all sorts of flavours, but the simplest you can make at home have just three ingredients: great quality chocolate, fresh cream and a little bit of cocoa powder for dusting.

Mushroom and Herb Omelette

From: Trish's French Country Kitchen

With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.

Mussel and Tomato Stew

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

Olive Cake with Apricots

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.

Venison and Blackberry Sauce

From: Trish's Paris Kitchen

A great seductive dish, beautiful and decadent - perfect as a romantic dinner for two.

Lamb Ragout with Tomato, Cumin and Artichokes

From: Trish's Paris Kitchen

An international-inspired dish with traditional Irish lamb

Cats Tongues with Strawberry Soup

From: Trish's Mediterranean Kitchen

Dainty little biscuits served with strawberry soup.

Pain Bagnat Salad in a Sandwich

From: Trish's French Country Kitchen

This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.




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