Mushroom and Herb Omelette

From: Trish's French Country Kitchen

With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.

Truffled Chicken with Macaroni

From: Trish's French Country Kitchen

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

From: Trish's French Country Kitchen

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.

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.

Poached Pears in Red Wine Syrup

From: Trish's French Country Kitchen

Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recipe.

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.

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.

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.

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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