Trish Deseine

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Trish Deseine

Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company selling her favourite product – chocolate. She was quickly approached by French illustrated book publisher …

Cod Pie with Saffron Mash

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.
Recipes • 19 Nov 15

Blanquette de Veau Debout

This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together.
Recipes • 19 Nov 15

Andrew Winship's Light, Flaky Brandade of Cod

English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
Recipes • 19 Nov 15

Spring Chicken Salad in a Loaf

A great way of using up leftover chicken, robust and easily transportable, this is a canny thing to bring on a picnic.
Recipes • 19 Nov 15

Cheese Terrine

This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
Cheese • 18 Jan 17

Poulet aux Quarante Gousses d’Ail

A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
Recipes • 19 Nov 15

Sweet Wine and Fruit Jelly

The season for perfectly ripe summer fruit is unfortunately all too short.
Recipes • 19 Nov 15

Salted Pineapple

Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.
Recipes • 19 Nov 15

Poulet au Pot with Rice

As rich and decadent as it is simple to make.
Recipes • 19 Nov 15

Black Olive Tapenade

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Recipes • 19 Nov 15
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