French cuisine.
Make it yours.

Ingredients

• 1 medium eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 400 g canned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped basil

Method

1. Warm oil in a large covered saucepan over medium heat. Cook onion and pepper for 7 minutes, stirring.
2. Add eggplant and zucchini; cook 8 minutes. Add garlic and stir for 1 minute.
3. Add tomatoes, thyme, salt and pepper. Cover and simmer gently 25 minutes, stirring occasionally, until all vegetables are tender. Uncover for the last 5 minutes if watery.
4. Stir in basil and divide into four portions.

Ingredients

• 3 medium leeks, white and pale-green parts, washed and sliced
• 600 g potatoes, peeled and diced
• 1 tbsp butter
• 1 litre low-sodium vegetable broth
• 120 ml milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped chives

Method

1. Melt butter in a saucepan over medium-low heat. Add leeks and cook 8 minutes without browning.
2. Add potatoes and broth. Bring to a boil, reduce heat and simmer 20 minutes until potatoes are tender.
3. Remove from heat. Blend carefully with an immersion blender; keep its head submerged to prevent splashing.
4. Stir in milk, salt and pepper. Warm gently for 3 minutes without boiling. Top with chives.

Ingredients

• 700 g onions, thinly sliced
• 2 tbsp butter
• 1 tsp olive oil
• 1 tbsp flour
• 1 litre low-sodium beef or vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp black pepper
• 4 small baguette slices
• 60 g grated Gruyère

Method

1. Heat butter and oil in a heavy pan. Add onions and cook over medium-low heat 40–50 minutes, stirring often, until deep golden. Add a splash of water if they stick.
2. Stir in flour for 1 minute. Add broth, thyme, bay and pepper. Simmer 20 minutes; remove bay leaf.
3. Top baguette slices with cheese and broil on a baking sheet for 2–3 minutes until melted, watching constantly.
4. Ladle soup into four bowls and float one cheese toast on each.

Ingredients

• 500 g carrots, peeled and grated
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp chopped parsley
• 1/8 tsp salt
• 1/4 tsp black pepper

Method

1. Whisk lemon juice, oil, mustard, honey, salt and pepper in a bowl.
2. Add grated carrots and parsley; toss thoroughly.
3. Let stand 10 minutes, toss again and serve. Refrigerate if preparing ahead.

Ingredients

• 200 g dry green lentils, rinsed
• 750 ml water
• 1 bay leaf
• 1 carrot, finely diced
• 1 small shallot, minced
• 2 tbsp olive oil
• 1 tbsp red-wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp pepper

Method

1. Place lentils, water and bay leaf in a saucepan. Bring to a boil, then simmer 20 minutes.
2. Add carrot and simmer another 8–10 minutes until lentils are tender but hold their shape. Drain and remove bay.
3. Whisk shallot, oil, vinegar, mustard, salt and pepper.
4. Toss warm lentils and carrots with dressing and parsley. Serve warm or chill promptly.

Ingredients

• 400 g small potatoes, halved
• 200 g green beans, trimmed
• 4 eggs
• 240 g drained canned tuna
• 200 g cherry tomatoes, halved
• 1 small lettuce, washed and torn
• 40 g pitted olives
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp pepper

Method

1. Boil potatoes in water for 15–20 minutes until tender. Add beans for the final 4 minutes; drain and cool slightly.
2. Place eggs in a separate saucepan, cover with water and bring to a boil. Reduce to a gentle boil for 10–12 minutes; cool in cold water and peel. Whites and yolks should be firm.
3. Whisk oil, lemon, mustard and pepper.
4. Arrange lettuce, vegetables, tuna, quartered eggs and olives on four plates. Drizzle with dressing.

Ingredients

• 4 boneless skinless chicken breasts, about 150 g each
• 1 tbsp olive oil
• 1 shallot, minced
• 180 ml low-sodium chicken broth
• 2 tbsp Dijon mustard
• 80 ml light cream
• 1 tsp dried thyme
• 1/4 tsp black pepper

Method

1. Pat chicken dry and season with pepper. Heat oil in a skillet over medium-high heat and brown chicken 3 minutes per side; transfer to a plate.
2. Reduce heat to medium. Cook shallot 2 minutes. Add broth, mustard and thyme, scraping up browned bits.
3. Return chicken and juices. Cover and simmer gently 12–18 minutes, until the thickest part reaches 165°F (74°C).
4. Transfer chicken to plates. Stir cream into sauce and gently simmer 2 minutes; spoon over chicken.

Ingredients

• 4 cod fillets, about 150 g each
• 400 g canned chopped tomatoes
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 40 g pitted olives, sliced
• 1 tbsp olive oil
• 1 tsp dried herbes de Provence
• 1/4 tsp pepper
• 1 lemon, cut into wedges

Method

1. Heat oven to 400°F (200°C). Warm oil in a skillet; soften onion for 6 minutes, then stir in garlic for 1 minute.
2. Add tomatoes, olives, herbs and pepper; simmer 5 minutes. Spread in a baking dish.
3. Nestle fish in sauce and bake 15–20 minutes, depending on thickness, until the center reaches 145°F (63°C).
4. Serve with lemon wedges and spoon sauce over each portion.

Ingredients

• 700 g beef chuck, cut into 3 cm cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 250 g mushrooms, quartered
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 500 ml low-sodium beef broth
• 200 g canned chopped tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp salt
• 1/4 tsp pepper

Method

1. Heat oven to 325°F (165°C). Pat beef dry. Heat oil in a Dutch oven and brown beef in two batches, about 8 minutes total; set aside.
2. Cook onion, carrots and mushrooms 8 minutes. Stir in garlic and tomato paste for 1 minute.
3. Return beef; add broth, tomatoes, thyme, bay, salt and pepper. Bring to a simmer.
4. Cover and cook in oven 2–2½ hours, until beef is fork-tender. Check after 90 minutes and add a little water if needed. Remove bay; serve in four portions.

Ingredients

• 700 g mushrooms, halved
• 2 carrots, diced
• 1 onion, chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp flour
• 400 ml low-sodium vegetable broth
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp salt
• 1/4 tsp pepper

Method

1. Heat oil in a broad saucepan. Brown mushrooms in two batches, 5 minutes each; set aside.
2. Cook onion and carrots in the same pan 7 minutes. Add garlic and tomato paste; cook 1 minute.
3. Stir in flour, then gradually add broth. Return mushrooms; add vinegar, thyme, bay, salt and pepper.
4. Simmer uncovered 20–25 minutes until carrots are tender and sauce coats a spoon. Remove bay. This adaptation uses broth rather than wine.

Ingredients

• 5 eggs
• 200 ml milk
• 100 g grated Gruyère
• 200 g fresh spinach, chopped
• 1 small onion, diced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• Pinch of nutmeg

Method

1. Heat oven to 375°F (190°C). Use 1 tsp of the oil to grease a 23 cm pie dish.
2. Heat remaining oil in a skillet; soften onion 6 minutes. Add spinach and cook 3–4 minutes until wilted and excess liquid evaporates. Cool 5 minutes.
3. Whisk eggs, milk, salt, pepper and nutmeg. Stir in vegetables and cheese and pour into dish.
4. Bake 28–35 minutes until center is set and reaches 160°F (71°C). Rest 5 minutes and cut into four portions.

Ingredients

• 4 eggs
• 1 tbsp water
• 1 tbsp chopped chives
• 1 tbsp chopped parsley
• 2 tsp butter
• 1/8 tsp salt
• 1/8 tsp pepper

Method

1. Whisk eggs, water, herbs, salt and pepper.
2. Melt butter in a 20 cm nonstick skillet over medium-low heat. Pour in eggs.
3. As edges set, gently draw them toward the center with a spatula, tilting the pan so uncooked egg fills the gaps.
4. Cook until no liquid egg remains and the egg reaches 160°F (71°C). Fold, divide in half and serve immediately.

Ingredients

• 500 g thin green beans, trimmed
• 30 g sliced almonds
• 1 tbsp butter
• 1 tbsp lemon juice
• 1/8 tsp salt
• 1/4 tsp pepper

Method

1. Cook beans in boiling water for 4–6 minutes until tender-crisp; drain well.
2. Toast almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring; transfer to a plate.
3. Melt butter in skillet, add beans and toss for 2 minutes.
4. Add lemon, salt, pepper and almonds; serve.

Ingredients

• 2 zucchini, thinly sliced
• 1 small eggplant, thinly sliced
• 4 medium tomatoes, sliced
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper

Method

1. Heat oven to 375°F (190°C). Grease a 23 cm baking dish with 1 tsp oil.
2. Spread onion and garlic across base. Arrange zucchini, eggplant and tomato in overlapping rows.
3. Drizzle remaining oil over vegetables; sprinkle thyme, salt and pepper. Cover tightly with foil.
4. Bake 35 minutes, uncover and bake another 20–25 minutes until eggplant is fully tender.

Ingredients

• 650 g potatoes, cut into 2 cm cubes
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• 3 tbsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp pepper

Method

1. Boil potatoes in water for 8 minutes; drain and let steam dry 5 minutes.
2. Heat oil and butter in a large skillet over medium-high heat. Add potatoes in one layer.
3. Cook 12–15 minutes, turning every few minutes, until golden and tender.
4. Reduce heat. Add garlic for 1 minute, then toss with parsley, salt and pepper.

Ingredients

• 1 medium cauliflower, about 700 g florets
• 20 g butter
• 20 g flour
• 300 ml milk
• 70 g grated Gruyère
• 20 g breadcrumbs
• 1/4 tsp salt
• 1/4 tsp pepper
• Pinch of nutmeg

Method

1. Heat oven to 400°F (200°C). Boil cauliflower 5 minutes; drain thoroughly and put in a 20 cm baking dish.
2. Melt butter in a saucepan, stir in flour and cook 1 minute. Gradually whisk in milk.
3. Simmer, stirring, 4–5 minutes until thickened. Remove from heat; stir in 50 g cheese, salt, pepper and nutmeg.
4. Pour sauce over cauliflower. Top with remaining cheese and breadcrumbs. Bake 20–25 minutes until golden and bubbling.

Ingredients

• 125 g all-purpose flour
• 2 eggs
• 300 ml milk
• 20 g melted butter, cooled
• 1 tsp sugar
• Pinch of salt
• 2 tsp neutral oil for the pan
• 1 lemon, cut into wedges
• 2 tsp sugar for serving

Method

1. Whisk flour, eggs, milk, melted butter, 1 tsp sugar and salt until smooth. Rest batter 20 minutes.
2. Heat a 20 cm nonstick pan over medium heat and brush lightly with some oil.
3. Pour in about 60 ml batter and swirl thinly. Cook 1–2 minutes until set and lightly golden; flip and cook another 30–60 seconds. Repeat, using oil as needed, for about 8 crêpes.
4. Serve two crêpes per person with a lemon wedge and 1/2 tsp sugar. Cook all batter through; do not taste raw batter.

Ingredients

• 3 medium apples, peeled, cored and thinly sliced
• 3 eggs
• 250 ml milk
• 75 g flour
• 60 g sugar
• 1 tsp vanilla extract
• 10 g butter for greasing
• 1/2 tsp cinnamon

Method

1. Heat oven to 350°F (175°C). Grease a 23 cm baking dish with butter.
2. Arrange apples in the dish and sprinkle with cinnamon.
3. Whisk eggs, milk, flour, sugar and vanilla into a smooth batter. Pour over apples.
4. Bake 40–45 minutes until apples are tender and center is set, reaching 160°F (71°C). Cool 10 minutes before dividing into six servings.

Ingredients

• 150 g plain yogurt
• 2 eggs
• 100 g sugar
• 60 ml neutral oil
• 180 g all-purpose flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1 tsp oil for greasing

Method

1. Heat oven to 350°F (175°C). Grease and line a 20 cm round cake pan.
2. Whisk yogurt, eggs, sugar, 60 ml oil, vanilla and zest.
3. Combine flour and baking powder separately. Fold into wet mixture just until no dry flour remains.
4. Bake 30–40 minutes until golden and a skewer inserted in center comes out clean. Cool in pan 10 minutes, then transfer to a rack. Cut into eight slices.

Ingredients

• 4 firm ripe pears, peeled, stems left on
• 750 ml water
• 70 g sugar
• 1 tsp vanilla extract
• 2 strips lemon peel
• 1 tbsp lemon juice
• 1 cinnamon stick

Method

1. Use a small knife or melon baller to remove cores from the bottoms of the pears.
2. In a saucepan just large enough to hold pears, combine water, sugar, vanilla, lemon peel, juice and cinnamon. Bring to a simmer.
3. Add pears. Simmer gently 20–30 minutes, turning occasionally, until a knife enters easily. If needed, add enough water to keep most of each pear submerged.
4. Lift out pears. Remove peel and cinnamon; boil liquid 5–10 minutes to reduce slightly. Serve each pear with 2 tbsp syrup; reserve remaining syrup separately.