Trish's French Country Kitchen

RTÉ One, 8.30pm Fridays

With the fierce heat of the summer sun a quickly fading memory, Trish Deseine follows on from her last series Trish's Mediterranean Kitchen with a look at the riches of autumn in this new series Trish's French Country Kitchen. She stays firmly in the south of her adopted country to bring us more of the food and drink that distinguishes the Provençal region.

It is a season for foraging and collecting and it's all there for the taking: chestnuts from the market in Toulon to make a creamy soup; mushrooms and edible flowers gathered from the Provençal woods; and fish fresh from the Mediterranean such as sardines, swordfish and halibut to slow roast with vanilla back in her country kitchen.

Latest Recipes:

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

Truffled Chicken with Macaroni - 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. — Truffled Chicken with Macaroni

Chestnut Soup with Smoked Butter and Bacon Garnish - If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts. — Chestnut Soup with Smoked Butter and Bacon Garnish

Poached Pears in Red Wine Syrup - 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. — Poached Pears in Red Wine Syrup

Mussel and Tomato Stew - This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels — Mussel and Tomato Stew

Poule au Pot - Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients. — Poule au Pot

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