Pistachio morning buns, a treat for breakfast, with cardamom scent and toasted pistachio and sugar crunch. Made from enriched bread dough on tangzhong milk starter.
Soft and rich brioche base with plums and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
Poilâne corn sablé biscuits, made to the recipe from Poilâne bakery with very fine corn flour, look like little suns. Sablés are French shortbreads: sandy coloured and deliciously crunchy.
Recipe for pain Poilâne, whole grain stoneground sourdough bread. Poilâne style miche is a large rustic loaf made with natural sourdough leavening.
Pompe à huile, sweet olive oil brioche traditionally served in Provence, South-East France, at Christmas. With orange flavour and a strange name (‘oil pump’), it’s one of 13 Provençal Christmas desserts.
Potatoes boulangeres, potato slices baked with stock, onions and a little butter. A simple side of potatoes boulangeres is traditional with beef bourgignon.
A classic pound cake also known as quatre-quarts or madeira. You don’t need to frost or layer it, there are no raisins thrown into the mix, no chocolate goes near it and the only adornment should be a discreet dusting of icing sugar - or a lick of good jam.
Easy one pan ratatouille with courgettes, peppers, aubergines and tomatoes, cooked on the hob. Classic side dish made simple.
Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks. And this is a super speedy recipe which still makes crystal clear jelly!
Roast goose breast with apples and raisins, best seared in a skillet to render fat, then finished off in the oven. With apple and raisin topping to cut through the rich flavour of the meat.
Rose and raspberry heart-shaped biscuits just for Valentine’s Day. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.
Roast chicken rôtisserie style, with potatoes cooking beneath, the best outside a French village market. The ultimate salivating lunchtime temptation. Such a match made in heaven: chickens browning and crisping evenly and the spuds underneath, basting in the glorious fat, shaken about every now and then.
Rough puff, or flaky pastry, is quick and easy to make especially if you own a food processor. It might not be as delicate as traditional puff but it’s easy and enormously satisfying to make.
Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up choc chip cookies.
Scallops thermidor, fat little molluscs baked in creamy fragrant Thermidor sauce on a bed of spelt and pancetta. Who needs lobster?
Sourdough baguettes on wheat starter, fermenting over 36 hours. They taste like they came from a French boulangerie, and just look at those air bubbles…
Tomato tarte tatin with caramelised plum tomatoes and shortcrust thyme pastry. Cut corners by all means and use puff pastry. But it’s so much more rewarding when it’s a proper tart: slicing into shortcrust base rather than the squishy puff which goes soggy much too soon is worth the effort of producing the pastry.
Tartiflette, the best potato and cheese dish ever invented; with bacon lardons and Reblochon cheese. Tartiflette is the definitive comfort food. Potatoes, bacon and cheese – you can’t go wrong with that. It’s a simple dish and like any recipe coming from the highlands of any country, it looks in the pantry, finds stale bits and bobs and puts them together for dinner both nutritious and satisfying.
Tomato nun, la religieuse de tomate, is an exquisite appetiser of cold, uncooked tomato stuffed with pesto-flavoured burrata cheese.
Savoury tarte Tatin with confit tomatoes. Tomatoes are generally rubbish through three quarters of the year in the non-Mediterranean part of Europe. Tasteless and watery, with thick skins and not much flavour.
Triple chocolate profiteroles, made with choux pastry filled with Chantilly and chocolate mousse, glazed with white and dark chocolate sauce.
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