Crumble a La Ratatouille

From: Trish's Paris Kitchen

Ratatouille is a lovely sunny dish from the south of France which combines all those lovely Mediterranean vegetables.

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.

A Creamy Vegetable Soup

From: Trish's Paris Kitchen

A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.

White Chocolate and Vanilla Mousse

From: Trish's Paris Kitchen

Try this tasty chocolate and vanilla dish.

Lamb Shanks with Honey, Chickpeas and Spices

From: Trish's Mediterranean Kitchen

A lovely sweet and spicy North African influenced dish.

Beef Tartare with Oysters

From: Trish's French Country Kitchen

It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.

Lamb Ragout with Tomato, Cumin and Artichokes

From: Trish's Paris Kitchen

An international-inspired dish with traditional Irish lamb

Moules Marinière

From: Trish's Paris Kitchen

Moules marinière is a fast, classic dish which kids will love, especially when they get a nice plate of chips alongside it.

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.

Three Tomato Salad in Round Loaf

From: Trish's Paris Kitchen

This is an alternative use for a freshly baked loaf based on the olive oil French sandwich style known as the 'pain bagnard'. This is made with three different sorts of tomatoes, so if it’s not the summer time, you can heighten the flavour of it by roasting some with balsamic vinegar and sugar and then using some sun dried tomatoes.




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