French recipes

Debbie Major puts a clever twist on quiche Lorraine with this recipe using Boursin, quail eggs...

Food writer Debbie Major gives her version of a classic quiche lorraine. A rich and...

Chef Henry Harris’ simple smoked duck starter is a great make-ahead recipe for Christmas Day....

Learn how to roast duck breasts in this impressive (yet achievable) dinner recipe from chef...

Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish...

Whip up this easy-to-make, savoury olive cake from chef Lionel Levy of Alycone restaurant in...

Light and utterly elegant French madeleines are drizzled in a citrussy lemon and thyme icing....

This recipe, known as mouclade in France, is traditionally made with shallots, white wine and...

These beauties will be met with oohs, aahs and ooh-la-las – and they taste every...

These socca pizzas are made using gram flour making them naturally gluten-free. If you want...

“These moules, from where the wild Atlantic meets the Pyrenees, have a distinctly southern flavour....

“The Alps in summer are a pick-your-own bilberry buffet: the bushes line every path, laden...

“If using fresh broad beans in place of the usual dried haricots strikes you as...

“This bistro favourite conforms to the unwritten French rule that all salads require copious quantities...

”That edge of dark, bitter caramel against the sweet, creamy custard makes for the most...

Ravinder Bhogal’s banoffee éclairs combine light choux pastry, a rich sweet and salty caramel and...

Sharp marinated beetroot, salty halloumi shards and sweet pomegranate molasses combine in this elegant vegetarian...

Flaky puff pastry, rich frangipane studded with salted chocolate and a scattering of crunchy almonds...

Pissaladière originates from Nice, Southern France and consists of a flaky pastry tart topped with...

This cook-once, eat-twice roasted vegetable ratatouille recipe makes the most of ripe summer veg. It’s...

Filled with custard and topped with freeze-dried strawberries and icing, this strawberry éclair recipe makes...

Chef Henry Harris’s confit duck legs, served with lentils, may seem like a labour of...

Traditional French canelés are golden-brown with a crisp, shiny exterior and soft, custardy centre. Use Philippe...

Creamy béarnaise drizzled over tender steak is a great choice for a mid-week supper. Rustle...