Recipe by Trish Deseine
From: Trish's French Country Kitchen
A delicious beef stew.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
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.
Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.
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.
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