Mediterranean Green Bean Salad

From: Trish's French Country Kitchen

A lovely healthy salad, served hot, warm or cold and very simply made.

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.

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.

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.

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

Sweet Wine and Fruit Jelly

From: Trish's French Country Kitchen

The season for perfectly ripe summer fruit is unfortunately all too short.

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.

Andrew Winship's Light, Flaky Brandade of Cod

From: Trish's French Country Kitchen

English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.

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.

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.




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