French

Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.

Petit madeleines, such a big reputation for such a little cake. You too can make like you're in Paris, musing on times past with a pot of tea and a delicate madeleine.

Onion soup with beer

A modern and delicious beef bourguignon pie with individual dishes filled with the traditional French beef stew and topped with puff pastry.

Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is popular drink in late afternoon as an appetite stimulant.

The sticky sweetness of these apples is a perfect accompaniment to luscious rich pork belly.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

Goat cheese, with its strong earthy taste, is available in both soft and firm textures, in various shapes and sizes, and often rolled in ash or herbs.

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

This recipe will make more Eight Spice Mix than you require for the tarts. Store excess in an airtight container and use in cakes, custards, stewed fruit, crumbles or creamy desserts. It is also fantastic rubbed on duck before roasting.

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

Recipe is not suitable to freeze. Food referred to as “à la bourguignon” is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions. While most of us are familiar with the classic boeuf (beef ) bourguignon, lamb […]

A smooth, savoury soup delicately seasoned with fresh chervil, cream of asparagus soup is silky and delicious.

The ‘religieuse’ is meant to resemble a nun in a habit. Note

Bring Paris into your kitchen with this classic French bistro version of steak and chips (pommes frites): a tender piece of beef, grilled to perfection, served with freshly made skinny fries, twice cooked to crispy goodness.

To make this soup more fun for toddlers cut different shapes from bread like stars, hearts or animals. You could get older toddlers to cut the shapes from the bread to get them involved in the preparation of the meal. Note

Wow your dinner guests with these vibrant and delicious blackberry soufflés.

Loaf and oval-shaped pans are available in racks, or as individual pans. It’s the individual pans that need to be stood and baked on an oven tray, simply for easy handling. Note

Silky smooth and full of incredible flavours, this chicken liver parfait with sourdough wafers makes an excellent share plate or a starter for a dinner party.

Bite-sized tarts with a vanilla and raspberry crème brûlée filling and a crispy toffee topping make an elegant dessert or afternoon tea.

Assemble and serve éclairs as close to serving time as possible. Note

Soufflés must be made just before serving. Note

To give the pastry an extra golden shine, brush it with a little egg before baking. Serve topped with a scoop of ice cream, if you like, or sandwich with some nutella, or jam and whipped cream Note

Satisfy your sweet tooth with this twist on the classic French dessert.

Vinegar cuts the sweetness of this rich onion jam, and makes it the perfect pairing for this liqueur spiked pâté.

Goes well with baked ham, roast game; baked brie or camembert. Note

We used a combination of Granny Smith and red-skinned apples in this recipe. Note

It is fine to use just one 300ml carton of cream for this recipe. Note

We used small (lunch-box size) Pink Lady apples and Corella pears in this recipe. Note

We all know that everybody likes parfait but with chunks of chocolate, nougat and a caramel sauce this is one parfait you'll be sure to love.

You can use any similar-sized chicken pieces, such as drumsticks or a whole chicken, cut into pieces. The pancetta, stock and olives are already quite salty, so you should not need to add extra salt to this dish. Note

The beauty of the macaron lies in its versatility; they can be enhanced with all manner of exotic flavours and be equally delicious. Try these lemon and basil beauties for a grown up version of this most delicious sweet treat.

Moist and nutty little coffee and walnut friands are utterly moreish.

To some, these tasty morsels may simply be melted cheese on little toasties, but we know better. The robust and distinctive flavour of gruyère makes all the difference. Serve with piping hot bowls of soup.

Studded with pistachios, this country-style chicken terrine would be excellent made with duck as well. Serve with relish and fresh bread.

You can use cognac or armagnac in place of the port when making this sophisticated tart for dessert.

Choux pastry (pronounced "shoo") is the basis of many delectable desserts. Choux puffs such as these are among the most popular. Beautifully light, filled with crème pâtissière, who could resist them?

Duck can be cooked up to 4 days ahead. Keep covered in oil in the refrigerator. Note

We used freeform paper cases made by pushing a 12cm square of paper (we used paper about the same thickness as printer paper) into ungreased pan holes, followed by a 12cm square of baking paper Note

A classic of French rural cooking, ratatouille makes a great side for lamb and chicken dishes.

One bite of these delicious mini chocolate tarts and your guests will be begging for the recipe. The orange flavoured liqueur adds the perfect touch of sophistication. Grand Marnier or Cointreau will work beautifully.

The lightness and flakiness of this delicious pastry is created during the rolling and folding process. The caramelised apples provide the perfect not-too-sweet topping. Serve with cream and enjoy.

Soufflés must be made just before serving. Note

Numerous studies have shown members of the brassica family, which includes tuscan cabbage and cauliflower, offer some protection against cancers and heart disease, as well as age-related processes. Pecorino is a hard Italian sheep’s milk cheese similar to parmesan, which may be used instead. Note

Originally popular in the south of France, this fabulously flavoursome French appetizer is taking world cuisine by storm.

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

So popular is this delectable French biscuit, that it has its own day on which it is celebrated. March 20 is unofficially 'Macaron Day', and participating bakeries offer customers free samples. With this recipe, you can make your own!

Walk into any French patisserie and you will be greeted by a feast for the eyes. Among the delights you will surely see the delicate galette, topped with any variety of fruit; we've chosen mango and coconut cream

Cool, sweet and fruity, this refreshing mango and hibiscus sorbet is perfect to enjoy on a warm Summer afternoon by the pool. It is only enhanced by a splash of prosecco.

A balsamic vegetable stew, originating in France, that is simple and delicious.

Dusted with cocoa, these elegant chocolate soufflés are well worth the effort of making, especially served with a big dollop of spiked mascarpone.

The crêpes can be made a day ahead, layer them between sheets of baking paper, then cover and store in the fridge. Note

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

These pear and marzipan tartlets would not look out of place in the display cabinet of the most upmarket French pâtisserie. Don't let their delicate appearance fool you, they're surprisingly simple to make.

These scrumptious little chocolate and almond meringues manage to be both rich and light, crisp and chewy, all at the same time.

These individual chicken, thyme and brandy pâtés make a great starter for a special dinner. You can use another dessert wine in place of the botrytis semillon if you prefer.

Rich chocolate tart topped with luscious fresh strawberries makes a fabulous dessert or afternoon tea treat.

Macaroons will keep in an airtight container for about a week. Note

Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don’t overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate. Note

Once filled, the choux will soften, so assemble 1-2 hours before eating. Note

An elegant dish to bake for an afternoon tea with friends, or a light dessert on a summer's eve. Serve with a little cream if you like.

This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.

For a beautiful winter dessert, serve this ruby-red quince tart with scoops of vanilla ice-cream.

These puffs are best eaten soon after baking. Note

Delicate and light as air, these puffs are filled with lemon cream, glazed with lemon and topped with candied lemon. Altogether delectable.

It is fine to use just the one 300ml carton of cream for this recipe. To make the crisps uniform, draw rectangles on baking paper, turn the paper over, then pipe meringue into the rectangular shapes. Spread mixture evenly with a metal spatula. Trim edges of cold crisps with a sharp knife. Note

It is fine to use a 300ml carton of cream for this recipe. Note

Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.

If you prefer, you can use 11/4 cups (380g) bottled fruit mince instead of the filling in this recipe. Note

Coffee buttercream sandwiched between delicate crumbly meringue makes a simple, sweet treat perfect for coffee lovers.

This delicious creamy cocktail is a good seasonal alternative to egg nog if you like something lighter in texture.

Use the best fish stock you can get for this recipe as the flavour relies on a good stock. Note

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.

This is another classic from the southwest of France and the trick is to not overcook the breasts of duck.

These heavenly cinnamon and sour cherry macarons are definitely for the grownups. In order to get the pretty 'feet' effect along the bottom of each macaron, make sure you leave them to dry out completely before baking.

Soft and savoury, the light allium flavour of leek makes for a particularly toothsome quiche.

This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.

The perfect French sharing platter: croûtes with beef and horseradish cream.