Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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Branzino al Sale (Salt-Crusted Sea Bass)
Whole sea bass baked in a salt crust with lemon
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
Sole à la Bonne Femme (Sole with Mushrooms and White Wine)
Sole fillets cooked with mushrooms, shallots and white wine
Boudin Noir aux Pommes (Blood Sausage with Apples)
Pan-fried blood sausage served with buttery sautéed apples
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
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Pasta Bowl al Pesto (Basil Pesto Pasta with Pine Nuts)
Pasta tossed with basil pesto, Parmesan and pine nuts
Pollo alla Cacciatora (Modern Light Version)
Chicken thighs simmered in tomato and red wine sauce
Pasta al Pesto Genovese Tradizionale (Basil Pesto Pasta)
Spaghetti tossed with fresh basil pesto and Parmesan
Melanzane alla Parmigiana (Aubergine Parmigiana Bake)
Baked aubergine layered with tomato sauce, mozzarella and Parmesan
Pesto alla Genovese (Basil Pesto Pasta)
Spaghetti tossed with fresh basil pesto, pine nuts and Parmesan
Ossobuco (Braised Veal Shanks)
Veal shanks braised with tomatoes, white wine and gremolata
Chicken Provençal (Tomato, Olive and White Wine Stew)
Chicken stew with tomatoes, olives, peppers and courgette
Coq au Vin Blanc (Chicken Braised in White Wine)
Chicken braised in white wine with mushrooms and herbs
Oeufs Mimosa (French Devilled Eggs)
French devilled eggs with a creamy Dijon and chive filling
Cassoulet de Castelnaudary (Classic Bean and Meat Stew)
Slow-cooked bean stew with duck confit, pork and sausages
Matelote Normande (Normandy Fish Stew with Cider)
Fish stew simmered with cider, leeks and mushrooms
Sole Meunière Classique (Pan-Fried Sole with Butter)
Floured sole pan-fried in butter with lemon and parsley
