Poule au Pot

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.

Beef Tartare with Oysters

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.

Chestnut Soup with Smoked Butter and Bacon Garnish

From: Trish's French Country Kitchen

If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.

Cod Pie with Saffron Mash

From: Trish's French Country Kitchen

This is a version of a famous French dish called 'Hachis Parmentier', with meat on the bottom and mashed potatoes on top, a bit like Shepherd's Pie. You can play around with the layers and turn them round and use fish instead of meat.

Ravioli of Pumpkin and Mushroom

From: Trish's French Country Kitchen

At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.

Tomato Chutney with Parmesan Crisps

From: Trish's French Country Kitchen

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.

Apricot and Vanilla Jam

From: Trish's French Country Kitchen

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it's well worth making a decent quantity of jam.

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

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.

Cheese Terrine

From: Trish's French Country Kitchen

This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.




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