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Puff pastry topped with anchovy bayaldi

Puff pastry topped with anchovy bayaldi

Serves: 4Preparation time: 1 hour 30 minutesCooking time: 40 minutes Ingredients 7 oz (200g) sheet puff pastry2 Bintje potatoes, or another waxysalad variety1 aubergine2 courgettes2 pineapple...
The morning fish market in the old port of Marseilles. Fishermen are laid out on the counter fresh catch

Marseille’s foodie movers & shakers

From lamb’s trotters to a McDonald’s-meets-bouillabaisse twist, a new breed of innovative chefs is shaking up Marseille’s culinary scene Marseille’s reputation for edginess is so...
Grilled leeks, morteau sausage and burgundy mustard-infused vinaigrette

Grilled leeks, morteau sausage and Burgundy mustard-infused vinaigrette

Serves: 4Preparation time: 20 minutesCooking time: 30 minutes Ingredients 1 Morteau sausage12 small leeks1 tbsp Burgundy mustard1 tbsp wholegrain mustard 1 garlic clove2 tbsp red wine...
Sustainable entree dish

Sustainable gastronomy

As our awareness of the needs of our planet grows, chefs and restaurateurs across France are turning to ever more environmentally-friendly practices Responding to the...
Boeuf Bourgignon

Boeuf Bourgignon

Serves: 6 Difficulty: Easy Everyone loves a hearty boeuf bourgignon – it’s a classic, right? There are countless recipes out there, but we love this one by none...
Tarte flambée

Tarte flambée

Serves: 2Tarte Flambée or Flammkuchen in German, is a speciality of Alsace and the Baden-Württemberg and Rheinland-Pfalz regions on the German-French border. It is...
Rose being poured into a glass

Le dîner with Trish Deseine

The Irish-born food writer and cookbook author is hosting her first dinner party in her new home in the Sarthe… So she heads off...
Onion johnny bike

The crying game: The history of the Onion Johnnies

Roscovites know their onions – and where best to sell these tear-inducing vegetables. Claire Vaughan wipes her eyes and discovers the history of the...
Roast strawberry galette with strawberry, honey and orange ripple cream

Roast strawberry galette with strawberry, honey and orange ripple cream

Serves: 6 Difficulty: MediumChef and cookery teacher Gemma Wade was invited by Jeany and Stephen Cronk to Cotignac in Provence, where the ex-pat British couple make Mirabeau wines. The...
Copper pots and pans

French cooking essentials: what you need

There are plenty of must-have French kitchen utensils and gadgets to call upon. Justin Postlethwaite rounds up the classics, from Madeleine moulds to Laguiole...
French chef ready to cook

Coronavirus: meals to stock up the freezer

With uncertain times ahead thanks to the Covid-19 pandemic, many of us are concerned about feeding our families in the months to come... here...
Roast radish and asparagus with lemon and cheese crumbs

Roast radish and asparagus with lemon and cheese crumbs

Serves: 6 as a starter or side dish Difficulty: EasyWe join chef and cookery teacher Gemma Wade as she sources ingredients for a Provençal Easter lunch....