The easiest tart &no bakeware required.

This tart is one of those recipes that makes you think you've seen it all and then it surprises you completely. It comes from the Pays d'Auge, one of Normandy's most celebrated apple-growing regions and the birthplace of Calvados, the famous apple brandy used both as a digestif and, in this case, a flambéing agent halfway through baking. No tart tin, no flan ring, just a rolled shortcrust folded up around a pan-glazed apple filling, set alight with Calvados, and baked until golden. The Calvados infuses the apples with a deep, boozy warmth that you simply cannot get any other way. Serve with a good crème fraîche from Normandy if you can find it, or vanilla ice cream if you can't.

INGREDIENTS

Serves 6

• 1 batch shortcrust see recipe here

  Apple Filling

• Juice of 1 large lemon

• 5 large apples (such as Golden Delicious or Braeburn), cored, peeled and thickly sliced

• 60g (2¼ oz) caster sugar

• 1 to 2 tbsp caster sugar for the flambé

• 50g (1¾ oz) unsalted butter

• 50 ml (3½ tbsp) Calvados

MISE EN PLACE

Make or buy your shortcrust pastry in advance and rest it in the fridge for at least 30 minutes. If using homemade, remove it from the fridge 10–15 minutes before rolling so it's pliable and doesn't crack at the edges.

Preheat the oven to 190°C (375°F). Line a large flat baking sheet (no tart pan needed here).

Place the lemon juice in a large bowl. As you core and peel each apple, slice them thickly and toss them immediately in the lemon juice to prevent browning. Once all the apples are in the bowl, sprinkle over the sugar and gently turn everything together - you want the slices coated, not broken.

Method

1. In a large frying pan, melt the butter over medium heat. Using a slotted spoon or spatula, lift the apple slices into the pan, leaving the excess lemon juice behind. Too much liquid at this stage and the apples will steam rather than colour. Cook for around 8 minutes, turning occasionally, until the juices have reduced, the apples are lightly glazed and there is no liquid left in the pan. You are not caramelising, just glazing. Remove from the heat and set aside to cool to room temperature.

2. On a lightly floured surface, roll the shortcrust into a rough circle about 30 cm (12 inches) in diameter, rustic is the point here, so don't fuss too much over the shape. Roll the pastry loosely onto your rolling pin and transfer it to the prepared baking sheet. If it lands slightly off-centre, place the whole tray in the freezer for a few minutes until the pastry firms up, then carefully lift and reposition it. This little trick saves a lot of frustration.

3. Arrange the cooled apples in the centre of the pastry, leaving a border of about 3.5 cm (1½ inches) all around. Fold the edges of the pastry up and over the apples, pressing gently as you go to create a rough, enclosed border.

4. Transfer to the oven and bake for 15–20 minutes, until the pastry is set and beginning to colour.

5. After 20 minutes take the tart out of the oven then gently warm the Calvados in a small saucepan over low heat - do not boil it. You want it warm enough to ignite easily. carefully light the Calvados in the pan with a long match or lighter. Once it is gently flaming, pour it directly over the apples and return the tart immediately to the oven. Bake for a further 15–20 minutes until the pastry is golden and the apples are cooked through.

6. Remove from the oven and allow the tart to cool and settle for at least 20 minutes before cutting. It slices best when just warm rather than hot. Serve with crème fraîche or ice cream.

Tip

The flambé works best when the Calvados is warm but not boiling. Heated too far and the alcohol burns off before you can light it. If the flame seems weak or doesn't take, the Calvados is likely too cool or too reduced. Pour the flaming liquid over the apples only, not the pastry edges, to avoid scorching the crust.

You don't need a complicated technique to cook fish beautifully. 

This is one of those recipes that perfectly sums up the Normandy kitchen - simple ingredients, an easy technique, and a result that surprises you with how good it tastes. The region is blessed with an extraordinary coastline, and the locals know better than to overthink the seafood they have on hand. A few shallots, some dry apple cider in place of white wine, a splash of cream, and you've got a dish that feels both rustic and elegant at the same time.

What I love about this recipe is how it teaches you something important: you don't need a complicated technique to cook fish beautifully. Here, we're essentially poaching the fish in a covered baking dish in the oven (somewhere between a braise and a steam) and the cooking juices become the base for a quick cream sauce. Two steps, one pan for the sauce, and dinner is on the table in under 30 minutes.

INGREDIENTS

Serves 2

• 10 g (¾ tbsp) salted butter, for the dish

• 2 shallots, 60 g (2 oz) total, thinly diced

• 2 salmon fillets (or firm white fish), approximately 180 g (6 oz) each, skin removed

• 250 ml (1 cup) dry apple cider

• Salt and pepper

• 150–200 ml (⅔–¾ cup) double cream

• A few drops of fresh lemon juice

• 1 tbsp finely chopped fresh flat-leaf parsley

MISE EN PLACE

Preheat your oven to 200°C (390°F), fan-forced.

If your fish fillets have the skin on, remove it using a long, thin flexible knife. Lay the fillet skin-side down on the board, make a small incision at one end, then slide the blade along between the flesh and the skin, pressing the blade down flat as you go.

Lightly butter a baking dish — one that fits your fillets snugly without too much extra space. Have a sheet of baking paper ready to cover the dish.

Method

1. Scatter half the diced shallots across the base of the buttered dish. Lay the fish fillets on top, then scatter the remaining shallots over the fish. Season generously with salt and pepper.

2. Pour the cider around the fish — you want the liquid to come about three-quarters of the way up the fillets, not fully submerge them. Cover the dish tightly with the baking paper, pressing it down so the steam stays in, but leave a small opening for a little steam to escape. Place in the oven for approximately 15 minutes, or until the fish is just cooked through. The exact time will depend on the thickness of your fillets — check at 12 minutes.

3. As soon as the fish is ready, carefully transfer the fillets to a tray or plate. Spoon a little of the cooking juices over them to keep them moist, cover loosely, and keep warm in the oven at around 50–60°C (120–140°F) — or simply leave the oven door ajar if your oven is still warm from cooking.

4. Pour all the remaining cooking juices into a wide sauté pan. Bring to a brisk boil over medium-high heat and reduce the liquid for a couple of minutes — you want to concentrate the flavour before adding the cream. This step is important: if there is too much liquid when you add the cream, the sauce can struggle to thicken properly.

5. Add the cream, stir to combine, and continue to reduce over high heat for around 3–5 minutes, or until the sauce is thick enough to coat the back of a spoon. At this point the flavour will be delicate — a creamy sauce with a subtle apple note in the background. Add a few drops of lemon juice to lift the acidity and stir in the chopped parsley. Taste and adjust the seasoning if needed.

6. To serve, place the fish fillets in a warm serving dish or individual plates and spoon the sauce generously over the top. A little extra parsley to finish. Serve with steamed rice or a simple potato side.

Tip

For a more refined, restaurant-style presentation, strain the sauce through a fine sieve before serving to remove the shallots. If you're keeping things rustic (which is perfectly in the spirit of this dish) leave them in. They add texture and flavour, and in my experience, nobody complains.

Salmon works well here because most people are comfortable with it and it holds its shape beautifully, but this is genuinely a recipe you can use with any firm white fish fillet too.

This dish really shows you what Normandy cooking is all about.  

This is one of those dishes that really shows you what Normandy cooking is all about. Everything that defines the region (the apples, the cider, the calvados, the cream, the butter) comes together in a single pan. It's not complicated, but it is deeply satisfying. The sauce is sweet, a little tangy, and has that gentle background richness from the pork and mushrooms. Once you've made this, you'll understand why the Normands have been cooking this way for centuries.

INGREDIENTS

Serves 4

• 800 g (1 lb 12 oz) pork fillet (2 fillets, approx. 400 g / 14 oz each), trimmed and halved

• Salt and freshly ground black pepper

• 2 tbsp plain flour (optional, for dusting)

• 30 g (1 oz) unsalted butter, for the pork

• 2 apples (cooking variety such as Granny Smith), peeled, cored and cut into wedges

• 3 tbsp calvados

• 330 ml (11 fl oz) dry apple cider

• 200 g (7 oz) button or chestnut mushrooms, sliced

• 2 shallots, finely chopped

• 20 g (¾ oz) unsalted butter, for the mushrooms

• 100 ml (3½ fl oz) double cream (minimum 35% fat)

MISE EN PLACE

Preheat your oven to 180°C (350°F). You will need an oven-safe sauté pan or shallow casserole with a lid. Peel, core and cut the apples into 8 thin wedges each and set aside in cold water to prevent browning. Slice the mushrooms and finely chop the shallots. Trim the pork fillets of any excess fat and sinew, then cut each in half to give 4 portions. Have a sheet of foil ready to rest the meat.

Method

1. Season the pork portions well on both sides with salt and pepper. If you'd like a slightly thicker sauce and a little insurance against sticking, dust each piece lightly in flour and shake off the excess.

2. Melt the 30 grams of butter in your sauté pan over medium to medium-high heat. When the butter is hot and foaming, add the pork and reduce the heat slightly. Colour the meat for around 2 minutes on each side. Once done, carefully add the calvados. If you'd like to flambé, tilt the pan or use a lighter. Either way, let the alcohol cook off for a moment before pouring in the entire bottle of cider.

3. Drain the apple wedges and add them raw to the pan. Bring everything to a gentle boil, then cover with a lid and transfer to the preheated oven for 20 minutes.

4. While the pork is in the oven, melt the remaining butter in a separate frying pan over medium-high heat. Add the mushrooms first - don't add the shallots yet or they'll burn before the mushrooms are ready. Once the mushrooms have released their water and started to colour, add the shallots and cook for another minute or two until softened. Season lightly and set aside.

5. When the pork comes out of the oven, remove the meat and apples to a tray, cover with foil and leave to rest while you finish the sauce. Return the sauté pan to the stove and bring the cooking liquid to a boil. Add the mushrooms and shallots, then pour in the cream. Reduce over high heat, stirring occasionally, until the sauce reaches a consistency that coats the back of a spoon.

6. Return the pork and apples to the pan just long enough to warm through, then serve immediately.

Tip

• For the cream, use a good-quality double cream with at least 35% fat content. Lower-fat creams can split when reduced at high heat.

• The flambé step is optional. What you're really after is the apple flavour from the calvados, not the theatre. If you skip it, just let the calvados simmer for a minute before adding the cider.

• This dish works well served with steamed rice, boiled potatoes, or buttered egg noodles, which are excellent at soaking up the sauce.

Classic lamb stew in rich sauce with colourful spring vegetables. 

There are certain dishes that French culinary schools use to teach almost everything at once - the technique of a stew, the glazing of vegetables, the building of a sauce - and the navarin is one of them. It is a dish that rewards patience without demanding much effort, and the result is exactly what you want from a French classic: tender braised lamb in a rich, glossy sauce surrounded by an array of colourful spring vegetables that take care of your sides at the same time. If you're looking for an alternative to the Easter leg of lamb, this is the one I would reach for first.

INGREDIENTS

Serves 4 to 6

For the stew

• 1.2 kg (2.5 lb) lamb shoulder, cut into large cubes, excess fat and sinew removed

• Salt and freshly ground pepper

• 2 tbsp (30 ml) cooking oil

• 2 medium brown onions, roughly chopped

• 4 garlic cloves, left whole

• 30 g (2 tbsp) plain flour

• 2 tbsp (30 g) tomato paste

• 500 ml (2 cups) chicken or beef stock

• 500 ml (2 cups) water

• 2 sprigs thyme

• 2 bay leaves

• 300 g (10.5 oz) waxy yellow potatoes, halved

  For the glazed vegetables

• 3 medium carrots, cut into large batons

• 3 medium turnips, quartered

• 12 to 16 pearl onions, left whole

• 30 g (1 oz) unsalted butter, divided between the pans

• 1 tsp caster sugar, divided between the pans

• 150 g (5.3 oz) green beans, topped and tailed

• 150 g (5.3 oz) frozen peas

MISE EN PLACE

You will need a large casserole dish or Dutch oven with a lid, and a few smaller saucepans for glazing the vegetables. Preheat your oven to 200°C (400°F) fan-forced.

Peel and cut all your vegetables before you begin. Keep the peeled potatoes submerged in cold water until needed. Cut the carrots into large batons, leaving a small piece of stem on if you like. Quarter the turnips. Top and tail the green beans. Peel the pearl onions but leave them whole.

Season the lamb on a chopping board (not in the pot) with a generous sprinkle of salt and pepper.

Method

1. Heat the oil in your casserole over medium-high heat. Working in batches, brown the lamb pieces on all sides until a deep, even colour forms - this takes 4 to 5 minutes per batch. Do not overcrowd the pan. Transfer the browned meat to a tray and set aside.

2. Reduce the heat to medium and add the chopped onions to the same pot, stirring them through the caramelised juices. Cook for 3 to 4 minutes until softened. Return all the meat to the pot - without the resting juices for now - and sprinkle over the flour. Stir well to coat everything evenly and cook for 2 minutes.

3. Add the tomato paste and stir to distribute it through the meat. Pour in the stock followed by the water, scraping up any bits from the base of the pot. Add the reserved meat juices, the garlic cloves, thyme and bay leaves. The liquid should just barely cover the meat. Bring to a light boil, cover with the lid, and transfer to the oven for 30 minutes.

4. While the meat is in the oven, glaze the vegetables. For each vegetable, place them in separate small saucepans. Add just enough water to barely cover, a small knob of butter (about 10 g / 2 tsp), and a small pinch of sugar. Bring each to a gentle boil and cook uncovered until the water has almost completely evaporated, leaving the vegetables coated in a light, buttery glaze. The onions will take the longest (up to 25 to 30 minutes) and can be allowed to take on a little colour at the end. The carrots and turnips need no coloration; remove them from the heat as soon as they are tender and the liquid is gone.

5. After 30 minutes, remove the casserole from the oven and nestle the potatoes into the sauce. Replace the lid and return to the oven for a further 25 to 30 minutes, until both the meat and potatoes are completely tender.

6. When everything is almost ready, cook the green beans in well-salted boiling water for 10 to 12 minutes until tender. In a separate pan, bring the peas to the boil in salted water, then drain as soon as the water returns to the boil. Both should be done at the last minute so they stay bright and fresh.

7. To serve, arrange the meat and potatoes in a large serving dish or serve directly from the casserole. Scatter the glazed carrots, turnips, and onions over the top, followed by the green beans and peas. Spoon some of the sauce over everything and bring it to the table as it is.

Tip

• The glazed vegetables are the classical approach and worth the extra effort - each one is cooked separately to bring out its best qualities. That said, if time is short, simply boil all the vegetables together in salted water and add them at the end. The stew will be just as good.

• For a lighter sauce, skim any fat from the surface of the cooking liquid before adding the potatoes. If the sauce seems too thin at the end, remove the meat and vegetables and reduce it briefly on the stovetop before serving.

• Veal stock will give you a richer, more unctuous sauce if you have it. Otherwise a good-quality chicken or beef stock works perfectly well.

In regional France, the pâté de Pâques is the undisputed star of the Easter table. 

This is one of those dishes that does not make it into mainstream cookbooks, which is precisely why it's worth knowing. A seasoned pork forcemeat wrapped in golden puff pastry, with whole soft-boiled eggs hidden inside it, when you slice through it and those eggs reveal themselves, there is always a moment of real pleasure at the table. It's a simplified pâté en croûte, rustic and generous, and exactly the kind of thing the French do well at Easter. Serve it at room temperature with a green salad and a glass of light red.

INGREDIENTS

Serves 6 as a starter

To season and macerate the meat

• 500 g (17 oz) mixed pork meat

• 300 g (10½ oz) pork belly
  200 g (7 oz) pork fillet

• 8 g (1½ tsp) fine salt

• 2 g (½ tsp) freshly ground black pepper

• 20 ml (4 tsp) Madeira wine or cognac

For the forcemeat

• All the seasoned minced pork

• ½ tsp sugar

• 1 tbsp Madeira wine (or cognac, or dry sherry)

• 1 shallot, finely chopped

• 10–15 g (1–2 tbsp) dried forest mushrooms (morel or porcini), rehydrated and drained

• 20 g (¾ oz) unsalted butter

• 2 tbsp finely chopped fresh flat-leaf parsley 1 egg, beaten (half for the forcemeat, half reserved for egg wash)

For the assembly

• 2 sheets ready-made all-butter puff pastry, fully defrosted — one standard (base), one larger (lid)

• 3 medium eggs, for soft-boiling

• 1 egg yolk, for egg wash

MISE EN PLACE

You will need a stand mixer with the paddle attachment and a meat mincer. Line a large baking tray with parchment paper.

The meat should ideally be seasoned the night before. Combine the pork with salt, pepper, and Madeira, mix well, cover, and refrigerate overnight if you wish you can ask a quarter teaspoon of quatres epices (4 spices mix). Macerating makes a noticeable difference to the depth of flavor. but if you do not have time just add the seasoning just before mincing the meat.

Make your pastry sheets fully defrosted. The lid sheet must be larger than the base to accommodate the height of the filling.

Method

1. Start by mincing the meat through the large grid of your mincer, feeding in the belly and fillet together so the fat distributes evenly. You want a nice texture in the finished slice, not a fine paste. Keep the minced meat refrigerated while you prepare the aromatics.

2. Melt the butter in a small skillet over medium heat. Cook the shallot gently until soft for a minute, then add the mushrooms and cook for another minute. Remove from the heat, stir in the parsley, and set aside to cool then chop the mixture roughly.

3. Bring a saucepan of water to the boil and cook the three eggs for exactly 7 minutes. Transfer immediately to cold water, leave for 5 minutes, then peel under a light stream of running water. Set aside.

4. Transfer the minced pork to the bowl of your stand mixer fitted with the paddle attachment. Add the sugar, cooled aromatics, and half the beaten egg. Beat on low speed for 30–60 seconds until the mixture becomes cohesive and slightly sticky, this is the protein binding, and it's what holds the filling together when sliced. Don't skip this step.

5. Preheat the oven to 190°C (375°F). Lay the smaller pastry sheet on the tray lined with baking paper. Spread a bed of forcemeat down the centre, leaving a 4 cm (1½ inch) border on all sides. Keep the mound to about 4–5 cm (2 inches) high. Lay the peeled eggs end to end along the centre, pressing them lightly into the meat, then cover with the remaining forcemeat to form a compact log with no eggs visible.

6. Brush the pastry border lightly with egg yolk then Lay the larger sheet over the top, press down firmly around all sides, and trim to a 2 cm (¾ inch) border. Crimp the edges with a fork and tuck them neatly underneath. Brush the surface with egg yolk and refrigerate for 15–20 minutes. this firms the butter back up and gives you clean pastry layers when it bakes.

7. When cool brush with another layer of egg wash then score a simple pattern on the surface of the pie and make a small hole on the top to allow the steam to escape. When ready bake for 40 to 45 minutes until deeply golden all over.

8. Once baked, leave to rest for at least 30–40 minutes before slicing. The filling needs to set as it cools.

To serve :

Cut 5 cm / 2 inches Slices with a long sharp knife and serve on a board for a buffet or on plate with a side of lettuce in dressing for a neater presentation.

Tip

• If you do not want to use pork you can replace it by a mix of veal, beef or chicken.

• The resting time is crucial to have the cooking juices reabsorbed by the meat after baking. This makes the difference between something that will feel dry or moist.

This classic French recipe never gets old. Peas are cooked in a delicious quartet of butter, onions, lettuce and bacon. 

This recipe features in our cookbook: French Cooking Academy - 100 Essential Recipes for the Homecook. 

You might be surprised to hear that the French use frozen peas in home cooking without a second thought. Even from a bag, they still have that fresh minty flavor without the labor of shelling hundreds of peas. This classic French recipe never gets old. Peas are cooked in a delicious quartet of butter, onions, lettuce (yes, you read that right) and bacon. Leave out the bacon and add boiled carrots or turnips for the vegetarian option.

INGREDIENTS

Serves: 4

• 1–2 handfuls of butter lettuce

• 1 tbsp coarse salt

• 800 g (1¾ lb) frozen peas

• 2 tbsp unsalted butter, plus extra to finish (optional)

• 100 g (3.5 oz) sliced shallots

• 100 g (3.5 oz) smoked bacon, cut into thin strips or cubes

• 1 tsp sugar

• Salt and pepper to season

MISE EN PLACE

Wash the lettuce and roll the leaves into cigar shapes before slicing them finely (this is called a chiffonade).

Method

1. Bring a large pot of water to a boil, and add the salt and the peas. Cook the peas just until the water returns to the boil, then immediately drain and rinse under cold water. Set aside while you prepare the garnish.

2.  In a medium-sized saucepan, melt the butter over medium heat. Add the shallots and bacon and cook, stirring regularly, for 3 minutes. Mix in the lettuce, sugar and peas and season well. Cover and simmer for 5 minutes, or until the peas are glossy, giving them a little stir from time to time. For extra indulgence, stir in a dab of butter just before serving.

Chocolate ganache tart made with just a handful of ingredients is one of those recipes that consistently surprises people.

Chocolate ganache tart made with just a handful of ingredients is one of those recipes that consistently surprises people — not because it is complicated, but because it is so good. The base is crushed caramelised biscuits bound with butter, pressed into a tart ring and chilled until firm. The filling is a classic ganache: hot cream poured over dark chocolate and left to melt into a glossy, silky sauce. No oven, no fuss. Dressed up with a few colourful Easter eggs pressed in before it sets, it becomes exactly the kind of thing you want to bring to the table at this time of year.

INGREDIENTS

Serves: 4 to 6

For the biscuit base

• 150 g (5.3 oz) caramelised biscuits, such as Biscoff, or any plain sweet biscuit

• 50 g (1.8 oz) unsalted butter, melted

For the ganache

• 200 ml (¾ cup) heavy cream, minimum 35% fat content

• 200 g (7 oz) good-quality dark chocolate, minimum 70% cocoa, roughly chopped

• 25 g (0.9 oz) unsalted butter

To decorate

• A handful of small sugar Easter eggs

MISE EN PLACE

You will need a tart ring approximately 18 to 20 cm (7 to 8 in) in diameter, placed on a flat tray lined with parchment paper. If you don't have a tart ring, a loose-bottomed tart tin of a similar size works well.

 Have a flat tray or board ready that will fit in your fridge or freezer for setting the base.

Method

1. PourBegin with the biscuit base. Place the biscuits in a sealed bag and crush with a rolling pin, or blitz in a small food processor, until you have a fine, even crumb — no large pieces remaining.

2. Transfer the crumbs to a bowl and mix in the melted butter, a little at a time, until the mixture just holds together when pressed between your fingers. You may not need all of the butter.

3. Press the biscuit mixture evenly into the base of the tart ring to a depth of about 1 cm (½ in), using the back of a fork or a flat-bottomed glass to compact it firmly. Transfer to the fridge or freezer for 15 to 20 minutes until the base is firm and set.

4. While the base is setting, make the ganache. Pour the cream into a small saucepan, add the butter, and bring to a gentle boil over medium heat. As soon as it reaches the boil, remove from the heat immediately - chocolate should never come into contact with direct heat.

5. Add the chopped chocolate to the hot cream all at once and leave it undisturbed for 1 to 2 minutes. Then stir slowly from the centre outward until the chocolate is completely melted and the ganache is smooth, glossy, and silky. This is the texture you are looking for.

6. Remove the tart base from the fridge and pour the ganache over it immediately, filling the tart ring to the top. Working quickly, press the Easter eggs gently into the surface before the ganache begins to set.

7. Transfer the tart to the freezer for 20 minutes to set, then move to the fridge for at least 1 hour before serving. To unmould, carefully lift the tart ring away from the sides and slide the tart onto a serving plate.

Cooking Notes

•  Dark chocolate with a minimum of 70% cocoa is important here. It gives the ganache structure and a clean, deep flavour. A chocolate with lower cocoa content will produce a ganache that is too soft and sweet.

• The ganache will soften quickly at room temperature, so keep the tart refrigerated until just before serving.

This classic is all about texture: that delicate, silky custard trembling under a glossy layer of amber caramel. 

This recipe features in our cookbook: French Cooking Academy - 100 Essential Recipes for the Homecook. 

There are very few desserts that have travelled as well as crème caramel. Just about every cuisine in the world has fashioned its own version, and for good reason - it is one of those rare things that is both simple to make and impossible not to love. In France, it is all about texture: that delicate, silky custard trembling under a glossy layer of amber caramel. This family-sized version is made to share, and once you have flipped it onto the plate and watched the caramel pour down the sides, you will understand why it never gets old.

INGREDIENTS

Serves: 6-8

For the caramel

• 100 g (½ cup) caster sugar

• 45 ml (3 tbsp) water

For the custard

• 750 ml (3 cups + 3 tbsp) whole milk

• 1 fresh vanilla bean, split lengthwise with seeds scraped

• 5 large eggs

• 4 large egg yolks

• 150 g (¾ cup) caster sugar

MISE EN PLACE

This recipe uses the bain-marie method. You will need a round cake tin at least 24 cm (9½ in) in diameter and 5 cm (2 in) deep, and a large baking dish with high sides to hold the water bath.

A kitchen thermometer is strongly recommended for the caramel — it takes the guesswork out and prevents burning.

Preheat the oven to 150°C (300°F).

Method

1. Begin with the caramel. In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and do not move the pan.

2. When the mixture begins to bubble, increase the heat to high and cook until the caramel reaches 180°C (350°F) on a kitchen thermometer — this takes around 8 to 10 minutes. As the temperature approaches 180°C (350°F), the caramel will turn a deep amber colour. Swirl the pan gently to even out the colour. As soon as the caramel becomes liquid and begins to smoke, pour it immediately into the cake tin, swirling to coat the base evenly. Set aside.

3. To make the custard, pour the milk into a large saucepan and add the vanilla bean and seeds. Bring to a gentle simmer over medium heat.

4. Meanwhile, crack the whole eggs into a large bowl, add the egg yolks and sugar, and whisk gently for about 3 minutes until most of the sugar has dissolved.

5. As soon as the milk begins to simmer, remove from the heat and strain half of it through a fine-mesh sieve over the egg mixture. Stir gently, then add the remaining milk and give everything a final stir. Skim away any foam from the surface.

6. Pour the custard into the caramel-lined tin, then place the tin inside the baking dish. Pour boiling water into the baking dish until it comes a third of the way up the side of the tin, taking care not to splash any into the custard. Carefully transfer to the middle rack of the oven and bake for 35 minutes.

7. Once cooked, lift the tin out of the baking dish and allow to cool on a rack before transferring to the fridge. The crème caramel needs at least 12 hours of chilling — this is not optional. It is during this time that the caramel liquefies into the silky sauce that makes the whole dessert.

8. To turn out, run a knife around the edges of the tin. Place a large flat plate over the top and flip quickly and confidently. Lift away the tin and let the caramel flow down over the sides.

Variation

For a sturdier crème caramel that is easier to turn out, use 6 whole eggs and 3 yolks. For the most delicate, creamy version, use 4 whole eggs and 5 yolks.

This classic French hors d'œuvre is the spice-free answer to deviled eggs - and a more elegant one at that. 

This recipe features in our cookbook: French Cooking Academy - 100 Essential Recipes for the Homecook. 

This classic French hors d'œuvre is the spice-free answer to deviled eggs — and a more elegant one at that. A hard-boiled egg is halved, the yolk mashed with mayonnaise and spooned back into the white. The name comes from the decorative element on top: the remaining yolk pressed through a sieve and scattered, petal-like, over the filling to mimic the look of a mimosa flower. In France, the mimosa is the first sign of spring, which makes this a particularly fitting dish for the Easter table.

INGREDIENTS

Serves: 4

• 5 large eggs

• 60 ml (4 tbsp) Homemade Mayonnaise (get the recipe here)

• 1 tbsp (3 g) finely chopped fresh chives

MISE EN PLACE

Make our Homemade Mayonnaise in advance according recipe link in the ingredients.

Cook the eggs in boiling water for 9 minutes, then transfer to a bowl of cold water and leave for 10 minutes before peeling. Use a sharp knife to halve the eggs and carefully remove the yolks. Place 7 of the yolk halves in a bowl and set the remaining 3 aside for the decorative element.

Method

1. Using a fork, press the yolks in the bowl and slowly work in the mayonnaise, a tablespoon at a time, until you have a smooth, well-combined paste.

2. To make the decorative element, press the 3 reserved yolk halves through a fine sieve into a small bowl.

3. Spoon the filling into 8 of the egg white halves. Garnish each one with a pinch of the pressed yolk and a scattering of chives. Arrange on a serving dish and bring to the table.

Variation

If you can't resist, add a few drops of Tabasco to the yolk and mayonnaise mixture for a little heat.

Asparagus shines with a beautiful homemade mousseline sauce. 

This recipe features in our cookbook: French Cooking Academy - 100 Essential Recipes for the Homecook. 

When asparagus season begins in France, market stalls overflow with piles of green and white varieties, and this springtime dish pops up on bistro menus across the country. There's little wonder why - asparagus shines with a beautiful homemade mousseline sauce. Mousseline is a light and smooth variant of hollandaise, with whipped cream folded in at the end to give the sauce an airy, mousse-like texture. It is also, in my experience, easier to make than a classic hollandaise and just as impressive at the table. This dish makes a lovely starter or side for an Easter feast.

INGREDIENTS

Serves: 4

• 20 green asparagus stalks, or 12 white asparagus stalks

• 200 ml (¾ cup) Hollandaise (get the recipe here)

• 45 ml (3 tbsp) heavy cream

MISE EN PLACE

Make the Hollandaise around 10 minutes before you are ready to serve the asparagus. Have the cream chilled and waiting in the fridge until needed.

Trim the asparagus stalks. If using white asparagus, peel the stalks before cooking.

Method

1. Cook the asparagus in well-salted boiling water for 5 to 10 minutes depending on how firm or soft you like them — allow 15 to 20 minutes for white asparagus. As soon as they are cooked, plunge the stalks into a bowl of cold water for 1 minute to stop the cooking. Pat dry and transfer to a serving plate.

2. In a bowl, whip the cream until it just holds firm peaks. Keep it chilled while you prepare the hollandaise.

3. As soon as the hollandaise is ready, gently fold the whipped cream into the sauce. Don't worry if it loosens a little — this is normal. As the sauce settles, the air from the cream will give it a light, foamy texture. Drizzle over the asparagus and serve immediately.

These tartlets belong in a French pâtisserie window but are surprisingly simple to make. 

This is one of those recipes that looks like it belongs in a French pâtisserie window but is surprisingly simple to make at home. The technique is based on the same principle as a lemon curd - eggs, sugar, fruit and butter, cooked gently over a double boiler and then whipped until silky and light. The result is an intensely flavoured passion fruit cream that you can use as a filling for tarts, layer cakes, sponge cakes, or simply spooned into little glasses as an elegant dessert after dinner. If you have a passion fruit vine that yields more fruit than you know what to do with (like mine does every year), this recipe is for you.

INGREDIENTS

Makes 4 tartlets

·      50 ml (1.7 fl oz) fresh passion fruit juice (approximately 10 passion fruits)

·       1-2 tsp tropical juice, to top up if needed

·      1 whole large egg

·      60 g (2 oz) caster sugar

·      90 g (just over 3 oz) unsalted butter, cut into small cubes, at room temperature

MISE EN PLACE

Cut the passion fruits in half and scoop the pulp and seeds into a small saucepan. Warm gently over low heat for a minute or so as this helps the flesh loosen and release more juice. Pass through a fine-mesh sieve into a bowl, pressing firmly with a spoon to extract as much juice as possible. You should have roughly 50 ml (1.7 fl oz) of juice. If you're a little short, top up with a teaspoon or two of good-quality tropical juice.

Prepare a double boiler: place a glass bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn't touch the water.

Have your stand mixer or electric hand mixer ready for the next stage.

Method

To make the passionfruit cream

1. In the glass bowl, whisk the egg and sugar together vigorously for 30-40 seconds until the mixture is pale, foamy and the sugar has dissolved. Add the passion fruit juice and stir to combine.

2. Place the bowl over the double boiler and cook, stirring from time to time, for about 5 minutes or until the mixture thickens noticeably. It should coat the back of a spoon and hold its shape slightly. If you're using a thermometer, aim for around 70°C (158°F). Be careful not to go too far - you don't want to curdle the egg.

3. Remove from the heat and transfer the mixture immediately into the bowl of a stand mixer fitted with the whisk attachment. Allow the mixture to cool slightly until it reaches approximately 50°C (122°F), then add the butter cubes.

4. Whisk on medium speed for at least 5 minutes. The cream will gradually become lighter in colour, increase in volume, and develop a smooth, silky texture. For a lighter, more mousse-like consistency, continue whisking for up to 9-10 minutes. The longer you whisk, the more air you incorporate and the fluffier the cream becomes.

5. When done, refrigerate until needed. The cream will firm up in the fridge quite quickly so if you need to use it for tartlets don’t leave it too long.

   To make the tartlets.

6. Blind bake a 4-tartlet casing using homemade or store bought shortcrust

7. Spoon or pipe the chilled passion fruit cream into each tartlet shell, creating an even layer and leaving a small lip at the edge for the glaze.

8. For the glaze, combine the pulp of 2 passion fruits and mix with 4 tablespoon tropical juice in a small saucepan. In a separate small bowl, mix half a teaspoon potato or cornstarch with a teaspoon of cold juice until smooth. Warm the passion fruit mixture over medium heat until it just begins to simmer. Add the starch mixture and stir constantly. You want a consistency that is spreadable but not too liquid, as it needs to sit on top of the cream without running off. If the glaze isn't sweet enough for your taste, stir in a little sugar while it's still warm.

9. Allow the glaze to cool slightly (but not set), then carefully spoon a thin layer over the top of each tartlet, starting from the centre and letting it spread to the edges.

10.  When done, refrigerate the tartlets for at least 30 minutes to allow the glaze to set. Just before serving, top each tartlet with a piece of fresh passion fruit and a leaf or two of fresh mint. You can also sprinkle a bit of powdered sugar on top.

Tip

• If you make the tartlets ahead of time and keep them in the fridge, make sure to take them out 15 minutes before serving them to allow the passion cream to soften.

This compound butters deserve a permanent place in your repertoire

If you've ever had a perfectly grilled piece of fish or a seared scallop sit under a thin slice of slowly melting flavoured butter, you'll know exactly why compound butters deserve a permanent place in your repertoire. They take minutes to make, keep well in the fridge, and quietly do the work of a sauce without any of the fuss.

The botanical character of the gin in this recipe (juniper, coriander, star anise) pairs beautifully with the aniseed notes of fresh tarragon, and the whole thing comes alive the moment it hits something hot off the grill. It works with fish fillets, seared scallops, grilled prawns, and honestly, a few small boiled potatoes rolled in it wouldn't go amiss either.

One more thing: if you want to take this a step further, you can make the butter itself from scratch using heavy cream (watch the video recipe on our Youtube channel). It sounds like a project, but it really isn't - a stand mixer does most of the work, and the result is a pure, fresh-tasting butter that makes the whole recipe feel even more worthwhile.

We use a local gin from Neart Tide Distillery. The Reg - a bold blend of cassia, star anise and angelica https://nearttidedistillery.com

INGREDIENTS

Serves: 4

·      100 g (3½ oz) good-quality unsalted butter, minimum 35% fat

·      1 or 2 tbsp fresh tarragon leaves, finely chopped

·      ¼ tsp coriander seeds

·      ¼ tsp mixed or black peppercorns

·      ¼ tsp juniper berries

·      ½ tsp flaky salt

·      A tsp worth of lime Zest

·      1 tbsp (15 ml) gin

MISE EN PLACE

Remove the butter from the fridge and allow it to soften completely at room temperature. The butter is ready when you can press it flat with the back of a spoon without any resistance, and when a whisk pulled through it turns it immediately creamy.

Strip the tarragon leaves from their stems and chop finely. In a mortar and pestle, combine the coriander seeds, peppercorns and juniper berries and grind until you have a coarse, fragrant powder - not too fine, just enough to release the oils and break up the skins.

Method

1. In a small bowl, combine the softened butter with the tarragon, ground spices, salt and lime zest. Use a spatula to mix everything together until evenly distributed. Now add the gin a little at a time, working it into the butter gently. Add a little, mix, add a little more. One tablespoon is the right amount; going beyond this risks losing the structure of the butter.

2. Once combined, taste and adjust the seasoning if needed. Spoon the butter into a log shape onto a sheet of cling film, roll it tightly, and twist the ends to seal. Refrigerate for at least 24 hours before using. This resting time is not optional because the gin needs time to infuse through the butter and the flavours to settle. The difference between a freshly made gin butter and one that has rested overnight is quite remarkable.

3. To serve, cut thin slices and lay them over grilled fish, seared scallops or prawns straight from the pan, allowing the butter to melt gently over the heat of the dish. Alternatively, for a more generous finish, place the butter in a small saucepan over very low heat and allow it to melt slowly (do not cook it) then spoon it over the fish or seafood as a sauce. The gin makes it quite liquid when melted, which is ideal for drizzling.

There are sauces you make because the recipe calls for it, and then there are sauces you make because you simply cannot help yourself. 

There are sauces you make because the recipe calls for it, and then there are sauces you make because you simply cannot help yourself. This one falls firmly in the second category. Built from a well-reduced stock, a good pour of cream, slivers of pancetta, and a few careful drops of truffle oil, it is the kind of sauce that turns an ordinary Tuesday steak into something worth talking about.

What makes it work is restraint. The truffle oil is not the sauce - it is the finishing touch, and there is a big difference. The goal here is a sauce that tastes of chicken, cream, and a whisper of cured pork, with the truffle arriving quietly at the end, not shouting over everything. Get that balance right and you will have a sauce that works with steak, chicken, pasta, or honestly, a very good piece of bread. Four ingredients. A little patience. That is all it takes.

INGREDIENTS

Serves: 4

• 400 ml (13½ fl oz) good-quality chicken or veal stock, preferably homemade or a good-quality store-bought stock (see Notes)

• 150 ml (5 fl oz) double cream (minimum 32–35% fat)

• 60 g (2 oz) pancetta, sliced very thin (or smoked bacon as an alternative)

• ½ tsp good-quality truffle oil, plus a few extra drops to finish

• Salt and freshly ground black pepper to season

MISE EN PLACE

Have a fine-mesh sieve to hand for straining the sauce at the final stage. You will also need a small frying pan to lightly cook the pancetta or bacon separately. If using homemade stock, bring it out of the fridge and have it ready to pour. Slice the pancetta as thinly as possible.

Method

1. Pour the stock into a medium saucepan and bring to a full boil over high heat. Once boiling, leave to reduce by half. Typically for a homemade stock, reducing by half is enough; for a lighter broth or store-bought stock, start with 500 ml (17 fl oz) and reduce by two thirds. Trust your palate here: taste as you go, and when the flavour is concentrated and satisfying on its own, the reduction is done.

2. Once reduced, pass the stock through a fine-mesh sieve into a clean pan and bring back to the boil. Add the cream and stir to combine. The sauce will loosen at this point — that is expected. Now reduce again by half over medium heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

3. While the cream is reducing, place the pancetta in a small cold pan over low heat with no added fat. You are rendering the fat gently, not frying. Remove from the heat once the fat has rendered and the pancetta turns lightly translucent.

4. Once the cream sauce has reached the right consistency, strain it once more through the fine-mesh sieve into a small saucepan. Lower the heat and add the rendered pancetta pieces. Leave on a very gentle heat for a few minutes, tasting as you go. Season with salt and freshly ground black pepper.

5. Add the truffle oil — about half a teaspoon is usually enough to perfume the sauce without overpowering it. The truffle should be present but not dominant. If you want a more pronounced truffle finish, add a few more drops of truffle oil just before plating.

6. Serve generously spooned over a seared steak, pan-fried chicken, or tossed through fresh pasta. A small sprig of tarragon makes an elegant garnish, though the sauce needs nothing else.

NOTES

• On the stock: the quality of your base is everything here. If using store-bought, choose a good-quality chicken or veal stock and give it 30 minutes of gentle simmering with a few aromatics - a stick of celery, half an onion, a carrot, a few mushrooms, and ideally a couple of chopped raw chicken wings to boost the flavour.

• On the cream: always use a cream with at least 32–35% fat content. Lower-fat creams do not reduce cleanly and can split under heat.

• On the truffle oil: most truffle oils on the market are made with a synthetic aroma compound rather than real truffle. They can still be very good. If you can find a quality olive oil infused with actual truffle pieces, the flavour will be noticeably more complex and less aggressive. Use sparingly either way.

• On bacon vs pancetta: bacon is smoked pork belly and will bring a smoky note to the sauce. Pancetta is cured but not smoked, with a more delicate, nutty character. Both work, but pancetta is the better choice for a refined sauce finish.

A watercress sauce that will elevate any chicken breast

This recipe comes from the repertoire of Frédy Girardet, the legendary Swiss chef from near Geneva who was considered one of the finest in Europe. A friend once told me that Girardet was an absolute magician when it came to pairing ingredients. He had this remarkable ability to take what seemed like random components and turn them into something extraordinary. So, naturally, I was very curious to try one of his recipes.

What I love about this dish is its elegant simplicity. The chicken is gently poached in stock using the French method of cooking by concentration - starting in boiling liquid to seal in flavour and moisture. The sauce is made from the reduced cooking broth, a touch of cream, and a vibrant watercress compound butter that brings a beautiful garden-fresh flavour to the plate. It’s the kind of recipe where every element has a purpose, and the result is far greater than the sum of its parts.

Served with an array of poached vegetables, this is comfort cooking at its most refined - simple technique, honest ingredients, and a sauce that will have you reaching for seconds.

INGREDIENTS

Serves: 4

For the Watercress Butter

1. 100 g (3½ oz) fresh watercress leaves, picked and washed

2. 100 g (3½ oz) unsalted butter, softened

 For the Poached Chicken

• 1 whole chicken, approximately 1.6 kg (3½ lb), trussed

• 1.5 L (6¼ cups) white chicken stock, homemade or store-bought

• 1 onion, halved

• 10 cm piece of leek (green part), trimmed and washed

• ½ celery rib (optional)

• 1 bouquet garni (bay leaf, thyme, parsley stalks)

• Salt to season

 Vegetable Garnish for 4 People (as per the original recipe)

• 8 spring carrots, peeled and cut into large chunks

• 3 small leeks, trimmed and cut into 5 cm sections

• 2 small celeriac, peeled and cut into wedges or batons

• 12 small new potatoes, peeled and quartered

• 8 baby turnips, peeled and quartered

 For the Sauce

• 300 ml (1¼ cups) poaching broth (reserved from cooking)

• 120 ml (½ cup) heavy cream

• 60–80 g (2–3 oz) watercress butter (prepared above)

MISE EN PLACE

You will need a large, deep saucepan or stockpot (at least 26 cm/10 inches) that can comfortably fit the chicken with enough room for the stock to cover it. A food processor with a small bowl attachment is ideal for making the watercress butter.

Make the watercress butter in advance and refrigerate until firm. To do this, pick and wash the watercress leaves, wash and drain well and pat dry. Process the leaves in a food processor until they form a wet paste, this may take a few rounds of processing, scraping down the sides each time. Add the softened butter in three additions, processing between each until fully combined. The mixture should be a vibrant green. Shape the butter into a log using cling film and refrigerate until needed.

Peel, wash and prepare all your vegetables you want to use before you begin poaching the chicken.

Method

Poaching the Chicken

• Begin by bringing the stock to a full boil in your stockpot. Add the aromatic garnish, the onion, leek and bouquet garni - along with a teaspoon or two of coarse salt. Carefully lower the trussed chicken into the boiling stock. The idea here is to start the chicken in hot liquid, which firms up the flesh on contact (much like searing a steak) and helps keep the flavour and moisture inside the bird rather than leaching out into the broth.

• Once the chicken is in, reduce the heat to a gentle simmer. If your chicken sticks out above the liquid, lay a piece of leek over the exposed area as a little blanket to prevent drying. Top up with a bit more broth if you have it. Partly cover the pot with a lid to maximise heat retention.

• While the chicken is cooking, boil the vegetables you have chosen in salty water until tender. You can cook the celeriac and turnip together, but cook the rest separately.

• Poach for 40 minutes at a steady simmer. When the time is up, first discard the aromatic garnish - the bouquet garni, onions and the large piece of leek - then transfer the chicken to a separate pan with a ladleful of broth to keep it warm. Leave the chicken with the heat off and a lid on to stay warm and rest while you prepare the sauce.

To Make the Sauce

• Scoop out approximately 300 ml (1¼ cups) of the poaching broth and pass it through a fine-mesh sieve into a clean saucepan. Over high heat, reduce this broth by roughly two-thirds - you want an intensely flavoured, concentrated base of around 100–120 ml. Don’t hesitate to keep the heat high here; it will save you time and help develop a deep, pronounced chicken flavour.

• Pour in the cream and continue to reduce by half, or until the sauce reaches a semi-thick consistency. Now, incorporate the watercress butter a little at a time, stirring continuously over a brisk heat. Girardet calls for all the butter, but you may wish to add it gradually and taste as you go - start with around 60 grams and adjust. The sauce should be hot, but take care not to bring it to a full boil, as this can split the butter emulsion. When the sauce coats the back of a spoon, it is ready. Remove from the heat.

• To serve, carve the chicken into portions. For poached chicken, I prefer to remove the skin, as it can have a slightly unappealing texture when not roasted. Arrange the chicken on a serving dish or individual plates, spoon the watercress cream sauce generously over the top, then surround with the warm poached vegetables.

TIPS

If you like, you can, like me, cook the vegetables in the broth with the chicken, but you will need a pot with enough space and stock to do that. Otherwise cook them individually as instructed in the recipe.

Don’t discard the remaining poaching broth - it makes a beautifully flavoured chicken bouillon that can be used as a base for soups, risottos or a standalone sauce.

Finding the right-sized pot is key. A 26 cm deep saucepan works well for a standard chicken, keeping the amount of stock manageable. If your pot is too large, you’ll need significantly more stock to cover the bird.

Fine dining-style sauté chicken with a prawn butter sauce inspired by Fernand Point.

Sauté Chicken Breasts with Prawn Butter Sauce Inspired by Fernand Point

Fernand Point was the ‘larger-than-life’ chef behind La Pyramide in Vienne – a restaurant where presidents, poets, actors and food critics all came to eat. Point was known for dedicating dishes to the people he admired, and this particular recipe was created in honour of Sacha Guitry, the famous French actor and screenwriter, who had a great love for crayfish butter.

In Point’s original recipe, the compound butter is made with freshwater crayfish, a once widely used ingredient in classical French cuisine that’s now difficult to source. So we’ve adapted this for the home kitchen using cooked prawns, which make a flavourful butter with far less fuss. And if you’ve ever picked up Point’s cookbook, you’ll know his recipes are more like outlines than instructions. There are no precise measurements, no step-by-step method. Just the idea, and the rest is left to you. It’s a challenge to fill in the gaps so I’ve done it for you.

What makes this dish really special is the technique of using a compound butter not just on top of the meat, but as a cooking medium and sauce thickener. The prawn butter brings a subtle shellfish richness that pairs beautifully with the Madeira, cream and morels. It’s the kind of combination you wouldn’t necessarily expect, but once you taste it, you’ll understand why Point’s cooking was considered legendary. Even this toned-down home version delivers something that feels unmistakably like fine dining.

INGREDIENTS

Serves 2 | Prep time: 30 MIN | Cook time: 30 MIN

For the Prawn Butter

100 g (3½ oz) cooked prawns, shell on, chilled

100 g (3½ oz) unsalted butter, softened

Pinch of Cayenne chilli flakes

For the Chicken

2 bone-in chicken breasts, wing joint attached 1 tbsp

(15 g / ½ oz) prawn butter + 1 tbsp plain butter

30 g (1 oz) carrot, finely diced

20 g (¾ oz) celery, finely diced

50 g (1¾ oz) onion, finely diced

100 ml (3½ fl oz) dry white wine

30 ml (1 fl oz) Madeira wine, plus extra for finishing the sauce

200 ml (6¾ fl oz) heavy cream

Salt and pepper to season

For the White-Cooked Mushrooms

200 g (7 oz) button mushrooms, quartered

Enough water to almost cover the mushrooms

20 g (¾ oz) unsalted butter

Juice of a quarter lemon

Salt and pepper to season

For the Morel Garnish

Small handful of dried morels, rehydrated, or fresh morels

1 tbsp unsalted butter

1 tbsp finely chopped fresh flat-leaf parsley

Salt and pepper to season

MISE EN PLACE

• Prepare the prawn butter in advance (see instructions below) and refrigerate until needed.

• Peel the prawns, reserving the shells and any coral (the reddish matter inside the heads – this is full of flavour and essential for a good butter). Devein the prawns by making a shallow incision along the back and removing any dark intestinal tract.

• Rehydrate the dried morels according to the packet instructions, if using dried. Dice the carrot, celery and onion for the mirepoix.

• Preheat the oven to 50°C (120°F) to keep the chicken warm while you finish the sauce.

METHOD

1. To make the prawn butter, place the peeled prawns, reserved shells, any coral from the heads and the softened butter into a tall, narrow container. Using a stick blender at maximum speed, process until you have a smooth, pink-tinged paste. Push the mixture through a coarse sieve using a firm spatula, pressing well to extract all the butter and discard any remaining shell fragments. Season with the cayenne pepper and mix through. Set aside in the fridge. (For a quicker approach, you can skip the sieving and use the butter as is, the texture will be slightly rustic but the flavour is the same.)

2. To white-cook the mushrooms, place the quartered button mushrooms in a saucepan with enough water to almost cover them. Add the butter, lemon juice, salt and pepper. Bring to a simmer over medium heat, then reduce to low and let the mushrooms cook gently while you cook the chicken.

3. To cook the chicken, heat a generous tablespoon of prawn butter with the same amount of plain butter in a sauté pan over low heat. When the butter is gently foaming, place the chicken breasts skin-side down and cook à blanc, that is, with the minimum amount of colouring. You're looking for a pale, barely golden surface, almost as if the chicken has been poached. Turn once and cook for a few minutes on the other side, then remove the chicken to a tray and set aside.

4. In the same pan, add the diced carrot, celery and onion. Cook gently over low heat for 3 to 5 minutes to release the flavours without colouring. Raise the heat, pour in the white wine and use a spoon to detach any cooking residue from the bottom of the pan. Let the wine reduce by at least half. Add the Madeira and follow by adding the cream a few spoonfuls of the mushroom cooking liquid along with a few of the poached mushrooms

5. Stir everything together, then return the chicken breasts to the pan. Cover partly with a lid and simmer gently for about 7 minutes per side, or until the chicken is cooked through and the juices run clear.

6. Transfer the chicken to a tray cover with foil and keep warm in the oven while you finish the sauce.

7. To prepare the morel garnish, melt the butter in a small pan over medium heat. Add the morels, season with salt and pepper, and sauté briefly until warmed through and lightly golden. Toss with the chopped parsley and set aside.

8. To finish the sauce, strain the cooking liquid through a fine sieve into a clean saucepan, pressing on the vegetables to extract all the flavour. Place over low heat (the sauce should be warm but not boiling). Adjust with an extra teaspoon or two of Madeira to taste. Then, piece by piece, add the prawn butter, swirling the pan gently (rather than whisking) to emulsify the butter into the sauce. This thickens the sauce and gives it that beautiful shellfish richness. Taste and adjust the seasoning.

9. Serve the chicken in a pool of sauce, topped with the sautéed morels and the white-cooked mushrooms. A scattering of fresh tarragon leaves or parsley finishes the dish beautifully. For accompaniments, steamed carrots, pilaf rice or even a simple macaroni work well alongside.

Tip

The prawn butter can be made ahead and stored in the fridge for up to 3 days, or frozen for up to a month. Roll it into a log in cling film for easy portioning. This butter is also wonderful melted over a grilled steak or piece of pan-seared fish.

my foolproof recipe for the perfect crepe.

It's no secret that crêpes are beloved by everyone in France, but the true reason behind our obsession with these delicious treats lies in the famous Mardi Gras, or Fat Tuesday. On this special day, French families gather together to celebrate and put their crêpe pans to good use. I can vividly recall these moments as if they were yesterday - the mamans of the neighbourhood skilfully flipping crêpes in the air, a magnificent stack of crêpes growing taller and taller, and that unmistakable sweet aroma wafting through the streets. Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crepe.

INGREDIENTS

Makes 15 crêpes, using a 26 cm (10-inch) crêpe pan

225 g (8 oz) plain flour
2 g (½ tsp) salt
40 g (1½ oz) white sugar
3 whole eggs, medium
500 ml (2 cups) full-cream milk, divided
40 g (1½ oz) unsalted butter
1 tbsp (15 ml) dark rum, Grand Marnier or liquor of choice (optional)
Cooking oil, for greasing the pan

Method

1. You will need a crêpe pan or nonstick skillet, a large bowl, a whisk and a sieve. Have a clean tea towel ready to cover the batter while it rests. If you are adding flavouring such as rum, orange peel or lemon zest, have these measured and ready to go.

2. Sift the flour through a sieve into a large bowl to ensure it is nice and smooth. Add the salt and sugar to the flour and whisk the dry ingredients together.

3. Make a well in the centre of the flour mixture. This is like a little crater to hold the eggs. Crack the three eggs into the well. Using your whisk, gently break the eggs and begin to incorporate the flour from the edges, little by little. This is the trick to avoiding lumps. You want to draw the flour into the eggs gradually, working in a circular motion, rather than stirring everything at once.

4. When the batter becomes quite thick — almost like a cake batter — it is time to start adding the milk. And this is where most people go wrong. Do not add all the milk at once or you will end up with clumps everywhere. Instead, pour in a small amount of milk, whisk until smooth, then add a little more. Keep doing this, bit by bit, and you will see the batter become more fluid without a single lump. If you tilt your bowl, you will notice the dry flour from the sides being picked up layer by layer as you whisk. That is exactly what you want. Continue until all the milk has been incorporated and the batter is completely smooth.

5. Cover the bowl with a clean tea towel and leave the batter to rest at room temperature for at least 1 hour. If you can wait 2 hours, even better.

6. While the batter rests, melt the butter in a small saucepan over medium heat. As soon as the butter is fully melted, turn off the heat immediately. Pour the melted butter into the rested batter and whisk gently to incorporate. If you are adding flavouring — a splash of rum, some grated orange peel or lemon zest — add it now and give it a final whisk. Your batter is ready.

7. Lightly oil your crêpe pan and place it over high heat. The key to cooking the perfect crêpe is to use just enough batter to cover the bottom of the pan and nothing more — roughly 3 tablespoons (45 ml) per crêpe. Over medium-high heat, drop a scoop of batter on one side of the pan, then swirl to spread the batter evenly.

8. Cook the first side for about 40 seconds, flip, and cook the second side for 30 seconds, or until golden. Slide the crêpe onto a plate and repeat, oiling the pan between each crêpe, until all the batter is gone.

9. Your crêpes should be thin — like the pages of a book — golden and beautifully light. Enjoy them with sugar, lemon, jam, chocolate spread or simply on their own. They are absolutely delicious either way.

TIPS

• I know it’s tempting to use your everyday non-stick frying pan to make crêpes, but investing in a crêpe pan is something you won't regret. Not only do they have the perfect size (24 to 26 cm), but they are also built with ultra-low edges that make turning or flipping crêpes a breeze.

• My technique to coat the pan in between cooking the crêpes is to plant a fork into the back of half a small potato and dip it in cooking oil.

A classic Escoffier puréed soup with green beans and potatoes.

This classic Escoffier-style purée soup is a perfect introduction to the structure of French soup-making. What sets it apart from the way most home cooks make puréed soups is the method: instead of simply boiling vegetables and blitzing them with lots of liquid, we create a thick, flavourful purée first, then gradually dilute it to the perfect consistency. This gives you complete control over texture and prevents that watered-down taste that ruins so many homemade soups. The combination of green beans and potatoes creates something surprisingly fresh and elegant—not a flavour you'd expect, but one you won't forget.

Master this recipe and dozens of Escoffier’s classic soup techniques in our course Soupe du Jour: From Broth to Consommé.

Serves 4

INGREDIENTS

350 ml (11¾ fl oz) good-quality homemade beef or chicken broth (or store-bought)
250 ml (8½ fl oz) whole milk
300 g (10½ oz) green beans, ends trimmed
200 g (7 oz) potatoes, peeled and thinly sliced
25 g (1 oz) butter, plus 25 g (1 oz) to finish
25 ml (1½ tbsp) heavy cream
Salt and white pepper to season

MISE EN PLACE

Keep the sliced potatoes in cold water until ready to use to prevent browning.

Reserve a small handful of green beans (about 1 tablespoon per person) for the garnish. Cut these into small diamond shapes by slicing on the diagonal.

Heat the broth and milk separately and keep warm until needed.

Have a fine-mesh sieve and a clean bowl ready for passing the purée.

METHOD

1. Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for 5 minutes, then drain and rinse under cold water. Roughly chop the blanched beans into manageable pieces for blending.

2. Drain the potatoes. In a large saucepan over medium-low heat, melt 25 grams of butter. Add the chopped beans and sliced potatoes and stir to coat everything in butter. Cook gently for about 5 minutes, you're not browning anything here, just releasing the flavours.

3. Add the warm broth to the vegetables. This may seem like less liquid than you're used to, but that's intentional. The goal is to cook the vegetables and create a thick purée, not a soup - yet. Bring to a gentle simmer (no aggressive boiling), cover three-quarters of the way with a lid, and cook for 15 to 20 minutes until the potatoes are completely tender.

4. Using an immersion blender or food processor, blitz everything until completely smooth. Pass the purée through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon. This step refines the texture beautifully.

5. Return the purée to a clean saucepan and place over low heat. Gradually add the warm milk, stirring constantly, until you reach your desired soup consistency. The soup should coat the back of a spoon but still flow - thick but not heavy.

6. Taste and season with salt and white pepper. Stir in the cream.

7. Just before serving, add the remaining 25 grams of butter in small pieces, stirring gently until melted and incorporated. The butter should go in at the very end and never let the soup boil once the butter is added.

8. For the garnish, Blanch the diamond-cut green beans in boiling salted water for 2 to 3 minutes until just tender. Drain and add a few pieces to each bowl when serving.

Notes

The key to this soup is restraint. Once you've achieved the right consistency, resist the urge to add more liquid. It dilutes the flavour remarkably fast. If you find the soup too thick after resting, add warm milk or cream a tablespoon at a time.

This same method - creating a thick purée base, then gradually diluting to consistency - applies to all classical French purée soups. Master this technique, and you'll understand why Escoffier dedicated pages to what most people dismiss as "simple" soup.

A homemade broth (bouillon) is at the core of all Escoffier style soups as this is necessary for the soup to taste the best it can. You can use a store bought broth or stock like I did in the video but the flavours won’t be as deep and intricate.

A clear vegetable soup is a gentle reminder that good food doesn’t need to be fancy..

Pot-au-feu is a tradition that has brought warmth to French kitchens for centuries. At first glance, it seems simple - just beef and vegetables gently simmered in water. But given time, it transforms into something far more nuanced and rewarding. It’s a preparation that keeps on giving; a deeply flavoured broth that can become a classic onion soup, and a hearty second course to follow. Serve with Dijon mustard, cornichons, pickled vegetables, and any extra condiment you like to have with the meat.

INGREDIENTS

Serves: 6 | Prep: 30 MIN | Cooking time: 3 HRS

For the meat and broth:

• 1.5 kg mixed beef cuts (chuck, oyster blade/flat iron, short ribs, shin, or shank)

• 200 g (7 oz) chicken wings

• 2 L (2.6 qt) cold water, plus 300 ml (about1 cup) extra for clarifying the broth

• 2 tsp salt (about 12 g)

• ⅓ tsp black peppercorns (about 3–4 whole)

• 1 onion, halved and studded with 2 cloves

• 1 bouquet garni (parsley stems, thyme, bay leaf tied together)

For the vegetables:

• 2 carrots

• 2 turnips

• 2 leeks

• 1 parsnip

• 1 celery branch

For serving:

• Dijon mustard

• Cornichons and assorted pickled vegetables

• Extra coarse sea salt

MISE EN PLACE

Wash, peel, and cut the vegetables into large chunks and prepare the bouquet garni (parsley stems, thyme, bay leaf tied together). Halve the onion, stud it with cloves, and lightly char the cut sides.

 Tie the meat together with butcher’s string so it holds its shape while cooking.

Method

1. Place the beef, chicken wings, and marrow bone in a large stockpot and cover with cold water. Slowly bring to a gentle boil. A few minutes after the water starts to boil, skim away any foam or impurities that rise to the top. Pour in about 150 ml (½ cup) cold water to stop the boil.

2. Wait for the pot to come back to a simmer, skim again, and repeat this process one more time. (This old technique, described by Jules Gouffé in his Livre de Cuisine, ensures a beautifully clear broth.)

3.  Reduce the heat so the broth barely simmers. Add the salt, peppercorns, clove-studded onion, and bouquet garni. Let the meat cook very gently for about 2 hours, skimming the surface from time to time.

4. After 2 hours, add the carrots, leeks, turnips, parsnip, and celery. Continue to simmer for another hour, or until the meat is fork-tender and the vegetables are soft but still holding their shape.

5. When done, carefully lift out the meat and vegetables. Strain the broth through a fine sieve to make it clear. Taste and adjust seasoning with a little more salt if needed.

Serving

Start with serving the Meat and Vegetables. Arrange the beef and vegetables on a platter. Bring to the table with Dijon mustard, cornichons, pickled vegetables, and any extra condiment you like to have with the meat.

The next day, use the leftover broth (Le Bouillon) to make an authentic French onion soup. Try our recipe and replace the stock with the bouillon from the pot-au-feu.

Going further. Use any leftover beef to make an excellent base for various preparations, such as croquettes, meat balls or the famous hachis Parmentier (the French version of cottage pie). Nothing goes to waste.

Simple to make and easy to love, this rustic-looking dessert is in a league of its own when it comes to the cheesecakes.

This recipe features in our cookbook: French Cooking Academy - 100 Essential Recipes for the Homecook. 

This Basque-style cheesecake is a regional recipe enjoyed on both sides of the border between France and Spain. Simple to make and easy to love, this rustic-looking dessert is in a league of its own when it comes to the cheesecakes. With its moist, creamy texture combined with a delicate taste, it’s sure to win over the pickiest of dinner guests.

INGREDIENTS

Serves: 4-6 | Prep: 5 MIN | Cooking time: 40 MIN

• 1.1 lb (500 g) cream cheese (Philadelphia brand works best), at room temperature

• 7 oz (200 g) beaten eggs (from 4 large eggs)

• 7 oz (200 g) sugar

• 5 fl oz (150 ml) heavy cream

• 2 rounded tbsp (20 g) all-purpose flour

MISE EN PLACE

Grease a 7-inch (18-cm)–diameter springform pan, then line the inside with a large piece of parchment paper. Make sure the paper covers the bottom and hangs over the sides of the pan. You will also need a food processor for this recipe. Preheat the oven to 400°F (200°C).

Method

1. Cut the cream cheese into medium-sized pieces and pop them into a food processor. Use the pulse function to smooth the cream cheese a little. Add the eggs and process for 1 minute, or until the mixture is smooth with no clumps. If clumps of cheese start to stick to the edges, stop and use a rubber spatula to spoon the cream cheese back into the mixture before continuing to process. Add the sugar, cream and flour and process for 2 to 3 minutes, or until the sugar has completely dissolved. By now, you should have a pale yellow, creamy batter with no lumps. Pour it into the prepared springform pan, taking care that no batter flows over the paper lining.

    

2. Bake the cheesecake on the middle shelf of the oven for 40 minutes, or until the top of the cheesecake is dark brown with slightly burnt edges. Don’t worry about the burnt patches on top. This is the result you want to create that rustic look, and the inside of your cheesecake will be deliciously soft and creamy.

3. Remove the pan from the oven and rest at room temperature until completely cool. You’ll notice that the cheesecake deflates a little while cooling down; this is normal. You can serve at room temperature, but it’s best enjoyed fridge cold. My tip is to place the cheesecake in the fridge for at least 1 hour before unmolding and serving to eager guests.

Leeks cooked the right way become silky, sweet, and incredibly luxurious. Much more than soup filler!

If you’re tired of serving the same old steamed broccoli next to your salmon, this recipe will capture your imagination. Leeks are one of those vegetables we often only use in soups but cooked the right way, they become silky, sweet, and incredibly luxurious. Much more than soup filler!

In this recipe we slowly cook leeks with shallots, butter, and a splash of dry alcoholic cider until they collapse into a tender “fondue.” A touch of cream at the end ties everything together. Paired with a simple pan-fried piece of salmon, it’s honestly restaurant-level food with almost no effort.

INGREDIENTS

Serves: 4 | Prep: 10 MIN | Cooking time: 25-30 MIN

• 4–5 medium leeks, white and light-green parts only, cleaned and thinly sliced

• 2 shallots, thinly sliced

• 1 tablespoon olive oil

• 40 g (about 1.4 oz) butter

• 1 teaspoon coriander seeds, lightly crushed

• 200 ml (about 6.8 fl oz) dry alcoholic cider (French-style “hard cider”)

• 3 tablespoons pouring cream (or more, to taste)

• Fine salt, to taste

• Black pepper, to taste

MISE EN PLACE

Trim the leeks and the remove dark green tops cleaning thoroughly to remove grit. Thinly slice leeks the leeks and shallots.

Lightly crush coriander seeds using a mortar and pestle.

Method

1. Warm a wide saucepan or deep frying pan over medium heat. Add the olive oil and butter and let it melt gently.

2. Add the sliced shallots and cook for about a minute until they soften in the butter. Add the sliced leeks in batches, stirring to coat them well. Cook for 5 minutes, keeping the heat medium, allowing the leeks to soften but not colour.

3. Season with a pinch of salt, crushed coriander seeds and black pepper. Stir to combine.

4. Pour in the cider. Let it bubble briefly, then reduce the heat to low and simmer gently for 15–20 minutes, stirring occasionally. The leeks should slowly collapse and soften.

5. If after 20 minutes there is still noticeable liquid in the pan, continue cooking for another 5–7 minutes. The goal is very well - cooked leeks with almost no liquid remaining - they should taste sweet and melt in the mouth.

6. When the leeks are fully cooked and the pan is nearly dry, add the cream (or more if you like it richer). Stir through and cook for another 3–4 minutes until the cream lightly hugs the leeks without creating a runny sauce. Taste and adjust seasoning.

7. Serve warm as a bed for grilled or pan-fried salmon, or alongside any delicate white fish.