Recipe by Trish Deseine
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
If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.
A delicious beef stew.
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
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.
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