Fresh Fillet of Sea Bass with Fennel and Pastis

From: Trish's Mediterranean Kitchen

This dish enhances the lovely flavours of pastis.

Andrew Winship's Light, Flaky Brandade of Cod

From: Trish's French Country Kitchen

English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.

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

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.

Classic Vanilla Custard

From: Trish's Paris Kitchen

Make this tasty vanilla based desert, which is sure to have your guest calling for seconds!

Salade Niçoise

From: Trish's Paris Kitchen

This is surely the most famous and argued over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.

Mediterranean Green Bean Salad

From: Trish's French Country Kitchen

A lovely healthy salad, served hot, warm or cold and very simply made.

Duck à l’Orange

From: Trish's Paris Kitchen

This version of Duck à l’Orange is as uncomplicated as it is decadent.

Fresh Pasta Primavera

From: Trish's Paris Kitchen

The perfect weekday meal.

Poulet aux Quarante Gousses d’Ail

From: Trish's Paris Kitchen

A deliciously simple roast chicken, served with garlic cloves and crunchy bread.




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