Recipe by Trish Deseine
From: Trish's Paris Kitchen
Try this rustic pepper, garlic and tomato stew, served with eggs and ham.
A simple but very tasty cheesy indulgence.
Treat yourself with this simple, flavoursome meal.
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.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
From: Trish's Mediterranean Kitchen
Easy to make little cakes which make the perfect accompaniment to tea.
Crêpes - still incredibly popular in France - offer an array of options from sweet to savoury, This recipe is for a sophisticated dessert that elevates the humble Crêpe to Suzette status.
Delicious roasted or pan fried, served with meat, fish or shellfish for a main course.
From: Summer Suppers
Moroccan Lamb Tagine is a really tasty and exotic meal and it's a great dish to cook to get the children into the kitchen with you.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
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