French

This gourmet savoury tart is quick to make and packed full of tasty, high quality ingredients. Fresh portobello mushrooms and creamy blue cheese work wonderfully together sitting amongst a golden, crumbly pastry.

Adding water to the oven tray before grilling the plums acts as a base for the plum syrup – the colour from the plum skin combined with the excess sugar makes a syrup that can be drizzled over the plums. Note

For a quick and easy chocolate sauce, melt 1/2 cup cream with 1/3 cup chocolate pieces in a small saucepan, stirring well. Note

Relive Granny's sweet apple pie with this rich dessert best served with vanilla ice-cream or a dollop of whipped cream. Be sure to enjoy the cheeky addition of calvados, rum or brandy (or all three!)

Lentils make a hearty addition to this French favourite.

These seasonal favourites are perfect for cosy autumnal evenings. As the recipes cook, your home will be filled with beautiful aromas that the whole family will thank you for.

The ocean’s bounty is the basis for a dazzling array of mouth-watering meals

This crustless quiche is impossibly quick to make, hence its name. Try it, you'll love it!

Not suitable to freeze or microwave. You could use double cream instead of mascarpone. Note

Not suitable to freeze . Cherry Compote suitable to microwave. Note

A sugar (candy) thermometer, from kitchenware stores, is essential for this recipe. Nougat can be made a week ahead. Store nougat in an airtight container between layers of baking paper in a cool, dry place. If the weather is humid, make close to serving. Not suitable to freeze or microwave. Note

Croutes are best assembled close to serving. Note

This recipe can be prepared a day ahead. Assemble just before serving. Not suitable to freeze or microwave. Note

Not suitable to freeze. Not suitable to microwave. Note

Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave. Note

Not suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Why enjoy one French classic for breakfast when you can combine two? These french toast croissants are filled with fresh slices of strawberry and strawberry jam for a fruity, oozing centre.

Lillet is a French aperitif made from a blend of Bordeaux wine and citrus liqueur and it comes in blanc, rose or rouge. Often served chilled with a slice of lemon or orange, it’s also a refreshing way to toast the approach of spring.

Once you know how to make choux pastry whipping up a batch of chantilly cream-filled, chocolatey profiteroles is a breeze.

A French take on the Italian pizza, a pissaladiere is traditionally made with a thin trust, topped with fragrant olives, caramelised onions and anchovies.

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

White Chocolate and Vanilla Macarons: Makes about 18 White Chocolate Ganache: Makes about 2/3 cup It’s important that macarons farm a crust an the base. If your oven is not fan forced, cook one tray at a time an the bottom shelf. You can make a disposable piping bag from a large plastic snap tack […]

Drain peach slices well on paper towel before chopping. Note

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge […]

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Creamy parfait and the zesty salad come together to showcase an iconic flavour pairing of the culinary world - chocolate and orange.

Onion soup with mini dampers

This is a great way to use up leftover roast chicken. Note

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

This quiche freezes well. You can also use homemade shortcrust pastry. Delicious with some added char-grilled capsicum or caramelised onion. Note

This delicious vegetarian quiche is packed full of flavour from the salty haloumi, hearty eggplant and divine golden crust. Cut yourself a slice and enjoy warm or cool.

Cool, refreshing and zesty, this tasty crushed ice drink is perfect for a hot Summer's day.

A classic French dessert, clafoutis combines fruit (usually cherries) in a rich, dense custard. Recipes+ have used blueberries here, and the results are spectacular. Serve warm.

More than just a ham, egg and cheese toastie, the classic croque madame is perfect dish for brunch or supper, with a little bit of France in every bite.

Sabyon is the French name for Zabaglione, the fluffy custard and sometimes beverage. The lime flavoured sabayon is delicious with poached fruit such as peaches, mandarins or mango. Enjoy shortbread biscuits dipped in the coffee based version.

This chunky, rustic, French-style terrine is studded with tender pistachio nuts. Serve with picked vegetables, mustard and crusty bread for a simply delicious lunch.

Farmhouse cooking has a history of finding delicious way to use every scrap of meat, from nose to tail. Brawn, sausages, salami and, of course, terrine are all part of this noble tradition.

Ratatouille is a classic French dish, low in carbs and popular for its hearty flavour and attractive, rustic presentation. It is the perfect accompaniment not only for chicken but also for meat and fish.

Forget about faffing around with collars and a bain-marie. These tangy little lemon soufflés are easy to make and simply divine. If you're in a particularly indulgent mood, a dollop of double cream won't hurt.

Made with almond meal in place of flour, these divine little almond and raspberry jam drops are soft, moist and ever so slightly crumbly. They're also incredibly pretty!

This French inspired chicken liver pate with port and brandy is particularly heavenly. Just a little will go a long way. Serve as an appetiser with slices of lightly toasted baguette at your next dinner party.

Sticky, gooey, sweet and astringent in all the right measures, these baked brie and quince matchsticks are made from light, flaky puff-pastry. Fabulous finger food for a party.

In France, friands are better known as financiers because they were originally baked in tiny, gold-bar shaped pans. These dainty little pistachio and lime friands are perfect for morning or afternoon tea.

If you're a fan of the classic Swiss style of serving cheese, this camembert fondue ticks all the boxes. Enjoy plunging crispy slices of toasted baguette into this creamy, oozy disc of deliciousness.

The fresh flavour of these airy apple soufflés is perfectly suited to the lightness of this classic dessert. Serve with a drizzle of caramel sauce or brandy butter if you like.

Caperberries, although from the same plant, are quite different to capers. Don't be tempted to omit them. Scattered over this rustic ham, mustard and parsley terrine, they add a delightful piquancy to this dish.

A sugar (candy) thermometer, available from kitchenware stores, is essential for this recipe. Yes, you need to get your timing just right, and making nougat can be a little fiddly, but it's totally worth it for the real deal.

It's always lovely to finish a meal with a little something sweet. Here, we've taken these raspberry friands to a new level of decadence by adding white chocolate.

Soupe au pistou is a classic Provençale recipe, usually made with white and green beans, and flavoured with pistou, a French spin-off of its near-neighbour Italy's pesto. Not dissimilar to Italian minestrone, this soup also benefits from being made a day in advance.

A well made hollandaise sauce is irresistible, especially when spooned over fresh, barely cooked asparagus. The trick to a prefect sauce is to whisk vigorously and constantly to prevent the eggs from scrambling.

It's not quite a turnover, and not quite a strudel, but this rhubarb and almond jalousie is rather delicious. This crispy sweet delight certainly proves that French know their stuff when it comes to making pastries.

Panna cotta translates from the Italian as "cooked cream", but this dessert is far more delectable than these simple words. The addition of passionfruit adds a refreshing tropical, tangy flavour. You'll need about 6 for this recipe.

The addition of the liqueur of your choice to this luscious strawberry sorbet takes this icy delight to new levels of decadence. Serve your guests this ruby red and refreshing dessert at your next dinner party

Light yet satisfying, this warm asparagus and egg salad is perfect for a special weekend brunch, or a late night supper.

If you thought crepes are best served with cream and chocolate sauce, think again. The combination of sweetened ricotta, caramelised oranges and passionfruit will knock your socks off.

Clafoutis is a traditional French baked dessert, often made with cherries. We've used the best of in-season summer berries in this recipe, but any combination of berries would be equally delicious.

These mascarpone matchsticks are quite possibly the simplest dessert in the world to make. Even the most novice of cooks can easily assemble these little pastry beauties. Bet you can't eat just one.

A delicious white bean, leek and garlic sausage soup with pistou that will warm you up and fill you up on a cold winters day. Especially if you've got plenty of good bread to dunk in it as you go.

While a classic French brandade is based on salt cod, it can be made with any fish, flaked into a garlicky sauce. We used ling here, and the resultant take on the traditional is not only just as good but easier to prepare too.

For such a tasty result, pâté is surprisingly easy to make. Try this chicken and port pâté on polenta crisps next time you have a dinner party gathering. Finished with sour cherries and chervil, they taste delicious.

Add an exotic touch to an everyday crème caramel with rosewater, cardamom and saffron. Silky soft and darkly sweet, this is a stunning dessert.

We know by the end of Christmas day you'll be swearing you could never eat another morsel of turkey. We also know you'll have changed your mind by Boxing Day. Especially if you give our turkey rillettes recipe a try.

Don't be afraid of the soufflé! If you use room temperature eggs, fold in the ingredients gently and bake on the bottom shelf of the oven, you'll be well on your way to a restaurant quality, sophisticated dessert.

Scoff your way through these delicious white wine and garlic mussels to find a tasty broth at the bottom. Keep the shell, still hinged, from the first mussel you eat and use this to remove the remaining mussels from their shells.

Our profiteroles with chocolate liqueur sauce are the perfect end to your next dinner party. For best results, don't forget to perforate each profiterole with the tip of a sharp knife before the last 5 minutes of baking.

All you need is a little patience and a good blender and you could be delighting your dinner guests with this raspberry sorbet. You can experiment with all kinds of berries and fruit, but we love the glorious colour.

Making finger food often seems fiddly and time consuming, but the ability to buy ready made pastry cases and good quality chicken mean that these dainty smoked chicken and asparagus quiches will be ready before you know it.

Duck is an excellent choice if you're looking for something a little different. It is a rich meat, but the orange sauce and snow-pea salad provide the perfect contrast. Using both the stove top and the oven will result in perfectly cooked breast with a lovely crisp skin.

Creamy vanilla custard and layers of light pastry dusted with icing sugar - a piece of French vanilla slice is a perfect afternoon treat, especially with a cup of good coffee on the side.

Parfait means 'perfect' in French and there's a lot about this chocolate, honey and red berry version that is perfect. For starters, it's easy to make and doesn't melt too quickly which means it's great for entertaining. It also looks amazing.

Raclette is a semi-hard cheese available from select delicatessens. Note

Brioche is one of the most popular French breads, delicious served fresh as a sweet treat with jam or toasted with foie gras or pâté. It also makes wonderful French toast or a luxurious bread pudding.

Do not be afraid of the humble macaron. Yes, they're tricky, but easier than you think. Don't take any short cuts, use a light touch when mixing, and you'll be well on the way to making the perfect cappuccino macaron.

This exceedingly rich, decadent dessert is just the ticket at the end of a long dinner party with friends. Serve with coffee and lots of laughs.

A first-class morning tea treat.

Confit is a cooking term for foods that are preserved either by being salted and cooked slowly in their fat, or are cooked and preserved in oil in a similar method. You can use ocean trout instead of the salmon. Note

Back in 1792, two Carmelite nuns dubbed the "Macaron Sisters" baked and sold macarons to pay for their lodgings. Over 200 years later, our love affair with these almond delights continue. These chocolate and cherry macarons are beautiful served with hot espresso.

Perfect for an after school snack, or school and work lunches these mini ham and corn quiches are easy and tasty and appealing.

Once fish has cooked and mussels have opened, serve topped with fennel mix and garlic croûtons. Scatter with chopped parsley in place of the fennel fronds if you like.

These popular French cakes are light, fluffy and delicious served with a dollop of yoghurt on the side.

Surprise your loved ones this weekend with this delicious French toast and berry compote. Sprinkle with a dusting of icing sugar for that finishing touch. A perfect brunch.

French apple flan, an elegant French dessert, has a shell of tender biscuit pastry filled with creamy custard and topped with apples covered with glistening brandied-apricot glaze.

If you thought the ice-cream wafer sandwich couldn't be improved, think again. These vanilla strawberry swirl macarons will have your guests swooning with delight. The ice-cream will barely have enough time to melt before they're all gone.

This recipe is gluten-free, wheat-free, yeast-free and nut-free. If the coconut is browning too quickly, cover the friands loosely with foil. storage Friands can be stored in an airtight container for up to 3 days. Note