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.
From: Trish's Mediterranean Kitchen
Be careful with the flavouring and you're in for a treat.
At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
From: Trish's Paris Kitchen
With the help of a Quiche Lorraine, you can win the battle to convince your growing children that vegetables are 'a good thing'.
Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.
Luxury cheese on toast!
For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft.
Eaten hot, warm or cold, it’s a great dish for a lazy summer day.
An international-inspired dish with traditional Irish lamb
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