Recipe by Trish Deseine
From: Trish's Paris Kitchen
There is nothing nicer in the autumn than collecting crisp, fresh apples to make that delicious light dessert, Apple Compote, which is ideally served with a freshly made Crème Anglaise.
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.
Full of nutrients and vitamins, a good healthy fish will keep the pounds count low.
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.
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
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.
From: Trish's Mediterranean Kitchen
A lovely sweet and spicy North African influenced dish.
A great way of using up leftover chicken, robust and easily transportable, this is a canny thing to bring on a picnic.
These tasty caramelised tomatoes work well as a starter or side dish.
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