Recipe by Trish Deseine
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.
From: Trish's Paris Kitchen
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
One of the great traditional French dishes - though it's often massacred in motorway cafeterias! - this is a fantastic hearty, tasty stew made with great wine and a few simple ingredients.
Essentially an apple tart served upside down, everybody will love tarte tatin.
A lovely healthy salad, served hot, warm or cold and very simply made.
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
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.
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
Ratatouille is a lovely sunny dish from the south of France which combines all those lovely Mediterranean vegetables.
From: Trish's Mediterranean Kitchen
Cavaillon melons might be hard to find in Ireland, but we do have a good choice of melons these days, and I am using three types.
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