Pain Bagnat Salad in a Sandwich

From: Trish's French Country Kitchen

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.

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.

Poulet au Pot with Rice

From: Trish's Paris Kitchen

As rich and decadent as it is simple to make.

Fresh Pasta Primavera

From: Trish's Paris Kitchen

The perfect weekday meal.

Tarte Tatin

From: Trish's Paris Kitchen

Essentially an apple tart served upside down, everybody will love tarte tatin.

Lamb Shanks with Honey, Chickpeas and Spices

From: Trish's Mediterranean Kitchen

A lovely sweet and spicy North African influenced dish.

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.

Classic Vanilla Custard

From: Trish's Paris Kitchen

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

Piperade with Ham

From: Trish's Paris Kitchen

Try this rustic pepper, garlic and tomato stew, served with eggs and ham.

Fig Chutney

From: Trish's Mediterranean Kitchen

If ever you are lucky enough to have an autumn glut of figs and you want them to go that little bit further, then this chutney recipe is the perfect solution.




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