Cuisine: French

Strawberry & Elderflower Fraisiers…..Beautiful…….

A true french classic with a little twist, today using crushed shortbread for the base. A stunning dinner party dessert, give it a go...............

By Simon

Brioche Buns… By Lucy Simmons

Beautiful seeded brioche buns, absolutely perfect for burgers.......

By lucy

Baguettes……..The Great British Bake Off – Challenge 3….. By Lucy Simmons

The Great British Bake Off - Challenge 3: Beautiful bread; today the baguette. Fun to make and bake and perfect for a summer picnic, filled with your favourites fillings. A simple ploughman's treat or how about grated cheese & worcester sauce toasted, so many choices. Give it a go. The famous french baguette........

By lucy

Cherry Clafoutis……

A true French classic, cherry clafoutis......

By Simon

Creme Brûlée… By Lucy Simmons

A true classic, Creme Brûlée soft baked vanilla custard hidden under a shard of caramelised burnt sugar...........

By lucy

A Hearty Twist of the French “Cassoulet”

This simple dish packs a punch, warming, fulfilling, hearty and totally full of French flavours. Don't forget a few sticks of French baguette to clean your bowl.....

By Simon

Confit Duck With Rosemary, Garlic & Caramelised Potato Cake With Roasted Courgette Ribbons – By Phoebe Gale

Confit of duck, infused with Garlic and Rosemary. Such a beautiful way to cook duck. It's succulent, juicy and absolutely delicious. Today served with a thyme potato cake and roasted ribbons of courgette. A real winner for a special occasion or an indulgent dinner party.

By Simon

Kouignamann… By Lucy Simmons

Another amazing technical challenge this week from The Great British Bake Off. This is my favourite one so far it tasted delicious with its flakey pastry and layers of butter and sugary crunch, so simple, serve warm from the oven or cold. Enjoy.

By lucy

Caramelised Onion soup with Gruyere twirls

On a chilly autumn evening or winter's day, there are few dishes more comforting than a wonderful caramelised onion soup with a scattering of cheese topped, crispy croutons. This recipe is simple and a complete joy to make, once you have got the slicing marathon done !!!! It can be made in advance, stored for a few days in the fridge or frozen, ready to consume...that's if you have any left to freeze !

By Simon

Boeuf Bourguignonne……Epic

Beautiful, simple and indulgent on a chilly evening. As the slow cooking beef in burgundy fragrances fill your kitchen with the aromas of France, serve in warmed bowls, sat by a roaring fire with a full bodied bottle of red wine. Enjoy with fresh pasta, steamed rice or more traditionally as the french would, a potato boulangere and green salad.

By Simon