This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.

These heavenly cinnamon and sour cherry macarons are definitely for the grownups. In order to get the pretty 'feet' effect along the bottom of each macaron, make sure you leave them to dry out completely before baking.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain uncrumbed schnitzel, sometimes called escalopes, in our recipes. Because veal schnitzels (escalopes) are a very lean cut of meat, they dry out quickly if overcooked. Fry them over a high heat for a short time. Note

Praline, otherwise known as nut toffee, is a versatile confection and can be used in many ways, but it's hard to go past a sprinkle on top of a dish of ice-cream for delicious simplicity.

Silky smooth leek and potato soup becomes something special when finished with plump scallops and caramelised leek.

What a delightful way to enjoy the flavour of eggnog. These macarons are the perfect, light accompaniment to Christmas dinner, and would make a unique and thoughtful gift for your host.

These cupcakes are not only sweet and tasty, but are utterly gorgeous too. Make them for your loved ones for a birthday, anniversary or celebration of choice. Divine!

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

A daikon and potato gratin with spring onion, bay leaf and crushed garlic.

When it comes to sweet treats the French always get it right and this delicate delight is no exception. Somewhere between a meringue and a biscuit, this melt in the mouth tropical macaron is simply délicieux!

For a speedy, elegant dessert, try this French classic with a cardamom twist.

It's hard to eat poorly when you've got a carton of eggs in the fridge, even if there's little else around. Eggs represent very compact packets of protein and nutrients ready to be turned into a nutritious meal in minutes. Master an omelette then you can create a filling according to what you have on hand.

You can double or triple the quantities, filling large dishes to serve a crowd. Do ahead This recipe can be prepared a day ahead to the end of step 3, cover and refrigerate. Finish the recipe when you’re ready to serve. Substitutes You can use a combination of other cheeses such as parmesan, vintage cheddar, […]

Crispy on the outside, fluffy on the inside, these duchesse potatoes are like elegant potato gems.

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

Recipe is not suitable to freeze. You need a medium frying pan having a heatproof handle and a 20cm base for this recipe. If the pan handle is not heatproof, wrap it tightly in a few layers of foil; place the pan under the grill, but keep the handle away from the heat, if possible. […]

Deglazing: This is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised […]

If sauce separates, whisk in about 1 tablespoon boiling water until mixture is smooth. Note

Warm up with a bowl of this delicious caramelised onion soup with crispy cheese toasts.

You will need about 9 oranges for this recipe. Grate the rind from the oranges for the custard before juicing them for the jelly. You can make the jelly, candied rind and orange custard a day ahead. Refrigerate jelly and custard separately until ready to assemble. Store rind in an airtight container at room temperature. […]

A Pithivier is round, enclosed pie with origins in France and can be made sweet or savoury.

Using a mixture of butter and oil stops the butter from burning. Don’t overbeat the eggs or the omelette will be tough. Note

The perfect macaron should be a lovely circle, with a ruffle around the bottom where it has risen in the oven. In order for the ruffle to properly develop, let the macarons sit until they have developed a 'skin' before baking them.

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

You might have a few puffs left over; freeze them, unfilled. Valentine’s croquembouche Fit a large piping bag with a plain tube (or without a tube); three-quarters fill the bag with pastry mixture. Hold the bag upright, pipe the pastry into 2cm (¾ inch) rounds. Working quickly, use tongs or forks to dip the puffs […]

This tasty rustic-style loaf is a winning recipe for picnics, parties and barbecues.

The jalousie can be prepared ahead of time, cover, refrigerate until ready to bake. Note

Myzithra cheese is the traditional Greek cheese used in this cheesecake; you could use mascarpone as a substitute in this recipe. Note

This easy quiche will be a sure-fire winner with your family.

Traditional French fare of tender lamb with a mint and pistachio crumb.

Navarin is a classic French ragoût of lamb or mutton.

You could use creamy polenta in place of mash to top these veal goulash and potato pies.

When this classic French dessert is done well, nothing can beat its silky, cream texture. Don't forget to sieve your custard and remember to insulate with a tea towel so the outside doesn't cook too quickly.

Show off your MasterChef skills by making this traditional croquembouche. You will need a croquembouche stand, and if you've got a silicon liner to help slip the finished tower from the stand all the better. It'll be worth the work to see the look on your guests' faces when you present them with croquembouche.

On the days when you're pressed for time to come up with the perfect homemade dessert it's perfectly ok to get a little extra help from your local supermarket. Topped with this deliciously tart passionfruit cream, you'd never know the crêpes were store bought.

When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you'll love it.

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

You can use any type of milk you prefer ­ almond, rice, soy, goat’s and cow’s milk are all suitable. If you don’t have coconut oil use olive oil instead. Use a gluten-free bread for a coeliac-friendly version of this recipe. Make sure you use a more nutritious wholegrain bread than wholemeal, which is often […]

We used crème de cacao, but you could use any chocolate flavoured liqueur you like. Soufflés must be made just before serving. Note

Makes 4 If liked, use canned fruit or fresh berries of choice. For Chocolate Fresh Toasts, use plain bread or fruit bread if preferred. Milk chocolate can be used in place of dark. Make sure the bread is well soaked in the egg mixture before cooking. Note

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin from Everyday Food. They are absolutely delicious.

Macarons can be challenging to make, but the results are worth it. Weigh your ingredients very carefully and sift the almond meal thoroughly, and these peppermint French macarons will be très bon!

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with […]

This dessert is pure bliss . Creamy orange custard with a quintessential toffee topping. Note

Choux pastry mixture will come away from side of pan and form a ball Note

The night before, prepare the salad and keep, covered, in the refrigerator. Note

Eggnog crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream during the Christmas season.

Finished with a drizzle of melted chocolate, these nutty meringue sticks are excellent served with coffee.

Always use full-cream rather than light or skim milk for a quiche or savoury pie filling. Substitute speck for the ham and use a Swiss cheese in place of cheddar, if desired. Note

Clafoutis is originally from the Limousin region of central France where, in the local dialect, it translates as "brimming over". It is one of the easiest desserts to make: a sweet batter is poured into a baking dish "brimming" with cherries, prunes or the fresh fruit of your choice, and baked. Traditionally, cherries native to the region were used.

Don’t try to reheat the bearnaise as it will curdle. If the bearnaise is too thick, whisk in a few tablespoons of boiling water. If it does curdle, remove it from the heat. Whisk an egg yolk in a clean bowl then gradually whisk the curdled mixture into the egg yolk, whisking constantly. Note

Jalousie is best made on the day of serving. Serve with whipped cream if you like.

Makes 4 Use 1 cup bought bechamel sauce; you will find it in the chilled section of the supermarket. Try this topping as a filling in filo pastry. Note

A creamy, herby chicken and spinach filling is encased in golden, crispy pastry in this mouth-watering pithivier recipe.

These stacks of golden puff pastry, vanilla cream and sliced mango are a spectacular way to end a dinner party.

This classic French dish is rich and comforting; perfect for a cosy night in.

Enjoy something different for lunch with these delicious filled crepes.

No cardamom pods? Use a cinnamon stick instead. For a nutty taste, reduce butter to 50g and add 1/3 cup almond meal to mixture. Note

Store bonbon s in an airtight container in th e fridge for up to 1 week. Use a good-quality da rk chocolate; one with 70% coco a (cacao) would suit this recipe . If you don’t have a silicone pan, turn this recipe into a trendy `rocky road’. Melt the chocolate and mix with the […]

These tarts add a tasty, elegant twist to a traditional high tea, or can be just as fun served as individual desserts.

This easy, scrumptious dish makes a wonderful family meal.

British in origin, the simnel cake is mostly enjoyed during Easter. These Woman's Day muffin sized versions are jam-packed with fruit and spice, and just the perfect amount of brandy.

Enjoy the taste and health benefits of seared, fresh tuna along with a colourful array of vitamin packed vegetables in this wonderful high-protein low-carb tuna nicoise by recipes+

For a decadent dessert, try these delicious crepes with fried bananas and orange cream.

This classic French dessert with spiked orange sauce is the ultimate crowd-pleaser.

If you prefer, use a piping bag to pipe the rounds of choux pastry onto trays. Then dip your finger or a pastry brush in a little water and gently smooth over any peaks. Save time with ready-made profiteroles. Make toffee, arrange, decorate and serve. Note

Create your own French-style pizza with this fast and easy dough recipe.

To bake blind line pastry case with baking paper with pastry weights or dried beans. Bake as directed. Note

This French classic is comfort food at its finest.

Served with crostini and cornichons, pork rillettes make a sophisticated, delicious appetiser.

A traditional French vegetable stew with delicious ham, salami and cheese croque monsieurs.

Infused with garlic and rosemary, this delicious, slow-cooked lamb roast will melt in your mouth.

Spice up your plain old roast chicken with this delicious mix of lemon, herbs and mustard.

Healthy crepes with a flavour-packed filling.

A light yet filling dish that is best accompanied with summer greens.

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they'll be raving for quite some time.