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.

Mediterranean Green Bean Salad

From: Trish's French Country Kitchen

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

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.

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.

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.

Pain Bagnat Salad in a Sandwich

From: Trish's French Country Kitchen

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.

Sweet Wine and Fruit Jelly

From: Trish's French Country Kitchen

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

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.

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.




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