Recipe by Trish Deseine
From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.
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.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
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.
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.
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
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.
RTÉ.ie is the website of Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster.
© RTÉ 2014-RTÉ Commercial Enterprises Ltd, Registration No: 155076, Donnybrook, Dublin 4, Ireland.